Ingredients
- 3 1/2 to 4 cups all-purpose flour (or bread flour for chewier texture)
- 2 1/4 tsp active dry yeast (1 packet)
- 1 1/2 cups warm water (110°F)
- 2 tbsp olive oil
- 1 tsp sugar
- 1 1/2 tsp salt
Instructions
- Dissolve yeast and sugar in warm water and let sit for 5–10 minutes until foamy.
- In a large bowl, mix flour and salt. Add yeast mixture and olive oil.
- Stir until a shaggy dough forms.
- Knead on a floured surface for 8–10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1½ hours, or until doubled in size.
- Punch down the dough and divide if necessary.
- Shape into pizza crust and add desired toppings.
- Bake at 475°F to 500°F for 10–15 minutes, until golden and bubbling.
Notes
- Swap half the flour with whole wheat for a nuttier flavor.
- Add herbs or garlic powder to the dough for extra flavor.
- Brush crust edges with garlic butter or sprinkle with parmesan before baking.
- Refrigerate dough up to 3 days or freeze for 3 months after first rise.
- Reheat leftover slices in a skillet or hot oven for crispy crust.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of dough
- Calories: 280
- Sugar: 1g
- Sodium: 290mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
