Everyone's Favorite Pizza Dough

So you want to make pizza at home, but don't know where to start? This pizza dough recipe is five simple ingredients, and takes just a little practice to get the hang of it. With the slightest of effort, you'll be an aficionado in no time!

The trick to good pizza dough is knowing what each step in the process should look like. I've included a lot of photos in this post to help set you on your way. You can also view my video tutorial on TikTok. Next up will be learning how to assemble the pizza. Recipe coming soon...

Makes 6 medium pizzas

Prep Time: 35 Minutes

Rise Time: 3 hours

INGREDIENTS:

2 1/4 Cup lukewarm water (95° Fahrenheit)

2 1/4 tsp dry active yeast

3 Tbsp olive oil

5 1/4 Cups bread flour

1 Tbsp Kosher salt

PREPARATION:

1. Combine dry active yeast and lukewarm water and let sit for 5 minutes.

2. Meanwhile, add bread flour to large mixing bowl. Add kosher salt to flour by sprinkling it around the perimeter of bowl.

3. Add olive oil to water and stir.

4. Make well in center of flour, and pour liquid into well. Using a fork, begin to mix in the center while gradually pulling in flour. When dough is shaggy, turn onto board or countertop.

5. Knead for 2-3 minutes until smooth. Have a little faith at this point. It may not seem like it will come together, but it will. Depending on humidity and temperature of your kitchen, you may need to add a slight amount of flour or water.

6. Wrap dough in plastic and let rest for 15 minutes. This will allow the flour time to hydrate.

7. Unwrap dough and knead for an additional 2-3 minutes. This develops and distributes the gluten.

8. Using bench scraper, divide dough into 6 equal portions. Form each portion into a ball by folding it over onto itself, and rolling on the board.

9. Place dough balls on lightly oiled cookie sheet, and turn to coat ball in oil. Cover with plastic wrap and let rise at room temperature for 3 hours.

First Knead:

Second Knead:

Portion Dough:

Rise:

Notes:

You can substitute instant yeast one for one in place of active dry yeast. This may impact your timing. You can substitute all-purpose flour, but results will be less chewy. You can make this dough and let it bulk proof in refrigerator for 8-24 hours. Remove at least 30 minutes to an hour to allow to come to room temperature before using.