Favorite Pizza Dough

6
Servings
15m
Prep Time
15-20m
Cook Time
30m
Ready In


"I have used many pizza dough recipes, I thought they were all the same. I was wrong. This is the BEST Pizza Dough Recipe that I have found. You can also roll out small rounds then freeze them"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (145.9 g)
  • Calories 350.2
  • Total Fat - 8.9 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 0 mg
  • Sodium - 392.7 mg
  • Total Carbohydrate - 61.3 g
  • Dietary Fiber - 9.2 g
  • Sugars - 3.1 g
  • Protein - 11.5 g
  • Calcium - 29.8 mg
  • Iron - 3 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.7 mg

Step 1

Preheat oven to 350°F.

Step 2

In a small bowl, mix first 3 ingredients. Let stand for 5 minutes until foamy.

Step 3

In a large bowl, combine salt, flour (no need to use the full quantity - use enough flour to make a stiff dough), sugar oil, and the second 2/3 cup of warm water.

Step 4

Mix together yeast and flour mixture and knead on a lightly floured surface until smooth and elastic.

Step 5

Place dough into an oiled bowl and turn once to coat with oil. Cover and let rise until doubled in size (about 45 minutes to 1 hour).

Step 6

Sprinkle a pan with cornmeal or semolina flour. Press dough out with your fingertips (or roll out) into a circle (or use a square cookie sheet for Sicilian style pizza).

Step 7

Brush with olive oil and spread with your favorite toppings (pizza sauce, mozzarella and Parmesan cheese, pepperoni, mushrooms, peppers and onions are a few suggestions).

Step 8

Bake at 350°F-400°F for 15-20 minutes or until edges are golden and lightly browned in spots and cheese is melted and bubbly.

Tips & Variations


No special items needed.

Related

grannyto6

We love this pizza crust recipe!! My husband thinks it is the best ever!! Thank You for sharing and it will be made more times for sure!!!

review by:
(21 May 2017)

KitchenGuru

Saw this and had to make us a pizza. The crust is delicious following the recipe exactly. No need for alterations.

review by:
(3 Jun 2014)