Name: Easy Pizza Dough
Prep time: 15 min
Cook time: 16 min
Total time: 1 h 15 min
Yield: 2
Ingredients: 850g (5-6 cups) all-purpose flour or bread flour (bread flour will result in a chewier crust); ¼ cup sugar; 1 ½ Tablespoons fast rising yeast ( 2 envelopes); 1 teaspoon kosher salt; 2 cups very warm water (120 degrees); ¼ cup olive oil; ½ cup Italian or garlic breadcrumbs or cornmeal; olive oil

Description

An easy, delicious pizza dough recipe.

Ingredients

Scale

For 2 large pizzas

850g (5–6 cups) all-purpose flour or bread flour (bread flour will result in a chewier crust)
¼ cup sugar
1 ½ Tablespoons fast rising yeast ( 2 envelopes)
1 teaspoon kosher salt
2 cups very warm water (120 degrees)
¼ cup olive oil

For rolling out crust

½ cup Italian or garlic breadcrumbs or cornmeal
olive oil

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Instructions

In a mixer bowl with paddle attachment, combine 250g (about 2 cups) flour, sugar, undissolved yeast, and salt; blend well.
Add warm water and oil to mixture. Blend at low speed until moistened, and then beat for 2 minutes at medium speed.
Switch to dough hook. Add in 600g (3 to 4 cups) flour (If you’re not weighing, gradually add flour until dough pulls away from sides of bowl and is no longer sticky to the touch.)
Knead dough in mixer (speed 2) for 8 minutes or until dough is smooth and a membrane forms easily when dough is stretched.
Coat dough lightly with olive oil, cover bowl loosely with plastic and allow to rest in a warm place for 45-60 minutes or until doubled in size.
Put your pizza stone or an upside down cookie sheet in the middle of the oven and preheat oven to 450̊ after about 45 minutes of rise time, so it’s ready with the dough.
After dough has risen, punch down and divide equally into 2 large balls or 3 medium balls.
Sprinkle parchment paper lightly with garlic or Italian flavor breadcrumbs or cornmeal.
Press each ball of dough out into an 18-20″ circle.
Brush crust lightly with olive oil. Prick dough randomly with a fork. Bake (un-topped) at 450 for 6 minutes.
Remove from oven. Top pizza as desired and bake for another 5-10 minutes or until cheese is melted and crust is browned and sounds hollow when thumped.

Notes

To freeze extra dough: wrap the ball in 2 layers of plastic wrap and place in a ziploc bag in the freezer. Defrost frozen dough overnight in the fridge or on the counter for 5-6 hours before pressing out and baking.
Gluten-Free: While I’m sure you could make a pizza with this recipe and some gluten-free flour, I think you’d be better off searching for a recipe that is designed to be GF.
Vegan: Top with sauce and veggies and you have a great vegan pizza!