Easy Pizza Dough
Easy Pizza Dough is just that: easy. But it also is super flavorful, and makes the perfect crust for most of your favorite pizza toppings. All you need are a couple of hours, and you'll have a pizza crust that will rival your favorite pizza joint!
- ¾ cup water warmed, 105° to 110°F
- 1 tsp active dry yeast or rapid rise
- ½ tsp sugar
- ¼ cup extra-virgin olive oil
- 2 cups all-purpose flour plus more for dusting and adding to dough
- ¼ cup cornmeal ground, not coarse
- ½ tsp Kosher salt
Pour the warm water into a large bowl. Add the yeast and sugar. Allow to rest for 5 minutes, or until slightly foamy.
Add the oil, flour, cornmeal, and salt. Use a wooden spoon to gently mix together until a slightly flakey dough forms. Use your hands to form a dough ball.
On a lightly floured surface, add the dough ball. Use the palm of your hands to knead the dough until smooth and elastic, about 6 minutes. You may need need to add a bit more flour as you are kneading if the dough feels slightly wet, sticky, or tacky. Form the dough into a ball, using your fingers to smooth the ball by gently pressing the sides downwards and under.
Use cooking spray or vegetable oil to grease the inside of a large bowl. Place the dough in the bowl and turn to lightly cover with the oil. Cover with plastic wrap and place in a non-drafty, warm (but not hot!) area for 60 to 90 minutes, or until the dough has doubled in size.
Remove the dough from the bowl and either cover with plastic wrap and place it in the fridge until ready to use, or use it immediately.
You'll want the water to be warm. Don't use boiling water or even really hot water. Usually, hot water from your kitchen faucet will work. You can also place the water in a microwave-safe measuring cup and nuke for 15-second intervals until you reach a temperature in the range of 105°F to 110°F. An instant-read thermometer makes this easier but isn't 100% necessary. The main thing: Don't let the water be too hot or it will kill the yeast.
You can go with active dry yeast or instant (or rapid rise) yeast. Both will give you the same results. The only difference is the rapid rise will allow the dough to rise more quickly.
Be sure to use fine or medium-fine cornmeal. Don't use coarse cornmeal.
The finished dough freezes beautifully wrapped in plastic wrap or in a freezer baggie for up to 2 months. Let thaw completely before using.
Calories: 198kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 64mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 6mg | Iron: 2mg