Pizza Dough Recipe (makes 2 medium pizza crusts)
- 2 ½ tsp yeast (or one package)
- 1 tsp sugar
- 1 cup warm water
- 1 tsp salt
- 2 ½ cups flour
- 1 Tbsp garlic powder
- ¼ cup olive oil
Start by proofing your yeast.
Heat the water until it’s warm to the touch but not hot, then add the yeast and sugar.
The sugar helps the yeast grow, salt prohibits yeast growth so don’t add the salt yet.
The yeast will start to foam if it’s still good.
This can take up to 10 minutes but if you know your yeast is good you can skip this step.
Mix the flour, salt, garlic powder together.
Now add the olive oil and the warm water and mix together.
I usually use my kitchen aid mixer with the bread hook.
If you don’t have one you’ll have to knead the dough by hand.
Mix or knead until the dough is smooth and elastic, it shouldn’t stick to your hands, mixing bowl or countertop.
If the dough is too sticky add more flour, if it’s too dry add more water.
Try not to overwork it.
Place the dough in a bowl and lightly coat in olive oil to keep it from drying out, cover with a clean kitchen towel or plastic wrap and let the pizza dough double in size for about 30-45 minutes.
Keeping the dough someplace warm helps it rise faster.
If your kitchen is cold turn your oven on to the lowest temperature for two minutes then turn off the heat, turn on the dome light and put the bowl of dough in the oven.
It should be warm but not hot when you stick your hand in there.
After the dough doubles punch it down with your fists to remove all the air and preheat the oven to 500 F (250 C).
Prepare your sauce, cheese and other toppings as the dough rest for 10 minutes or so.
Cut the dough in half and then roll.
Top as desired or leave off topping and par bake the crust for the freezer.
I don’t have a pizza peel or pizza stone so I use a cookie sheet to bake the pizza on.
A par baked crust will take 3 minutes, just until the outside starts to cook, the middle is still raw and it’s not golden yet.
The whole topped pizza will take about 10-15 minutes until the crust is golden brown and the cheese is bubbly.