Ingredients
Scale
For the Dough:
- 3 ½ cups all-purpose flour (plus extra for dusting)
- 1 packet (2 ¼ tsp) active dry yeast
- 1 ½ cups warm water (110°F/45°C)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar
Instructions
1. Activating the Yeast
- In a small bowl, mix warm water and sugar. Stir in the yeast and let sit for 5–10 minutes until frothy.
2. Mixing the Dough
- In a large bowl, combine flour and salt.
- Add the yeast mixture and olive oil. Stir until a shaggy dough forms.
3. Kneading the Dough
- Transfer the dough to a floured surface and knead for about 8–10 minutes until smooth and elastic.
- If the dough is sticky, sprinkle in a little more flour, one tablespoon at a time.
4. Rising the Dough
- Place the kneaded dough in a greased bowl and cover it with a damp towel.
- Let it rise in a warm place for 1–2 hours until doubled in size.
5. Shaping and Baking the Dough
- Punch down the risen dough and divide it into portions for individual or large pizzas.
- Roll out each portion into a thin, even crust.
- Preheat the oven to 475°F–500°F (245°C–260°C).
- Transfer the dough to a pizza stone or baking sheet. Add toppings.
- Bake for 10–15 minutes or until the crust is golden and crispy.
Notes
- Make-Ahead Option: Refrigerate the dough for up to 2 days or freeze for up to 3 months.
- For a Chewier Crust: Use bread flour instead of all-purpose flour.
- Extra Flavor Tip: Brush the crust with olive oil and garlic before baking.
- Prep Time: 15 minutes
- Rising Time: 1–2 hours
- Cook Time: 12 minutes
- Category: Bread, Pizza
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian