Description
This classic pizza dough recipe is easy, foolproof, and perfect for homemade pizza. Light, airy, and delicious, it’s the ultimate pizza base!
Ingredients
Scale
- 5 cups all-purpose flour (or 00 flour) + extra for dusting
- 1.5 teaspoons instant dry yeast (or active dry yeast)
- 1.5 teaspoons sea salt
- 2.25 cups cold water
- 1 tablespoon extra virgin olive oil
Instructions
- Prepare the Dough:
- Combine flour, yeast, and salt in a stand mixer bowl.
- Add cold water and mix on low speed using the paddle attachment. Switch to the dough hook and knead for 8-10 minutes.
- Rest the Dough:
- Divide the dough into 6 equal portions. Shape each into a smooth round.
- Place the dough balls on an oiled tray, drizzle with olive oil, cover with plastic wrap, and allow to rise for 2 hours.
- Stretch the Dough:
- Dust your countertop with flour. Press the dough into a ½-inch thick circle using your fingertips. Gently stretch to a 10-inch diameter.
- Assemble the Pizza:
- Dust the pizza peel with semolina flour or cornmeal. Place the stretched dough on the peel.
- Spread 2-3 tablespoons of sauce and add your desired toppings sparingly.
- Bake the Pizza:
- Preheat your oven with a pizza stone inside for at least 45 minutes at 525°F (or highest setting).
- Bake the pizza for 5-7 minutes until golden and bubbly. Finish under the broiler for a charred touch, if desired.
- Serve:
- Sprinkle with fresh basil and grated Parmesan cheese. Slice and enjoy immediately.
Notes
- For the best flavor, refrigerate the dough overnight for slow fermentation.
- Always preheat the pizza stone for at least 45 minutes.
- Avoid overloading toppings to prevent a soggy crust.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 160
- Sugar: 0g
- Sodium: 300mg
- Fat: 2g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g