Servings: 12 slices or 2 pizza base
Equipment
Ingredients
- 2 cups all-purpose flour plus up to ¼ cup additional flour - if needed
- 1 packet instant yeast (2 ¼ teaspoons)
- 1 ½ teaspoons sugar
- ¾ teaspoon salt
- 2 tablespoons olive oil plus additional 1-2 tablespoons
- ¾ cup warm water
Instructions
- In a large bowl, stir together the flour, yeast, sugar, and salt. Add the olive oil and warm water. Mix until a shaggy dough forms. If the dough is sticky, add more flour one tablespoon at a time (up to ¼ cup).
- Knead on a lightly floured surface for 5–7 minutes until the dough is smooth and elastic. Place in a lightly oiled bowl. Turn the dough once to coat. Cover and let rise for 1–2 hours, or until doubled in size.
- Punch down the dough. Divide into two balls. Let it rest for 10 minutes to relax the gluten.
- Preheat your oven to 425℉.
- Roll out the dough to the desired thickness and place on a baking sheet or stone. Par-bake the crust for 5–7 minutes until it just begins to puff.
- Remove, add toppings, and return to the oven. Bake for another 10–12 minutes until the crust is golden and the cheese is bubbly. Let cool for 5 minutes before slicing and serving.
Notes
- Use bread flour for a slightly chewier texture.
- For a crispier crust, bake on a preheated pizza stone or steel.
- You can refrigerate the dough overnight after kneading. Bring to room temp before rolling out.
- This dough is great for calzones or flatbreads too!
Nutrition
Calories: 100kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 147mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.002mg | Calcium: 4mg | Iron: 1mg
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