Enjoy a cozy pizza night in with this easy Homemade Pizza Dough. Just add your favorite toppings!
Growing up, it was pizza night every Friday night at my house. Living in the NJ/NY area, I grew up eating delicious slices of pizza. When I went to Rhode Island for college, I was in for a rude awakening. Sorry, RI – your pizza just does not compare. I even tried deep-dish pizza a few months ago when I was in Chicago for FNCE. It was good, but still, NJ/NY pizza wins overall. (well.. according to me)
I’ve bought the pre-made pizza dough in the refrigerated section of the grocery when I wanted to make pizza at home, but it always becomes tough when rolled out leaving a thin, dense crust.
I enjoy baking, but I admit not the best baker, mainly because I don’t like measuring precisely and also I’m not patient. Like waiting for the dough to rise, I was tempted to keep sneaking a look to check the progress. Plus, baking with yeast can be tricky.
I recently made two batches and my family came over and we all made our own personal pizzas. It’s a fun meal to get everyone involved.
What is your favorite pizza topping?Print
- 1 1/2 cups warm water
- 2 (1/4 ounce) packets active dry yeast
- 1/4 cup olive oil
- 4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons salt
- Pour warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
- Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Start with a whisk, when you will need to need to stir with a spatula once dough starts to come together.
- Transfer dough to another bowl, coated with cooking spray. Cover bowl with a warm damp towel and set aside in a warm place until dough has doubled in bulk, about 1 hour.
- Turn out onto a lightly floured work surface, punch dough down, and gently knead 1 or 2 times before using.
- Roll out and top with your favorite toppings.
Recipe adapted from Martha Stewart.
For best pizza results, bake in the oven at 500 degrees F on a baking stone.
Pin for later