Homemade Pizza Dough
This pizza dough is perfect for a homemade pizza in your home oven. It's made with just a few simple ingredients.
Servings: 2 12" pizzas
Ingredients
- 4 cups King Arthur AP flour plus more
- 2 cups warm water *reduce by ΒΌ cup if using regular AP flour and not King Arthur's
- 1 tbs granulated sugar
- 2 teaspoon active dry yeast
- 1 tbs olive oil
- 2 teaspoon fine sea salt or 1 tbs kosher salt
Instructions
- Add the sugar and yeast to the warm water and stir. Set aside until it becomes foamy and smells like beer (5-10 mins).
- Add the flour to a bowl of a standing mixer fitted with the dough hook attachment. Start mixing on low while slowly pouring in the water yeast mixture. Once fully incorporated, turn the speed to medium and add the salt and olive oil. Continue mixing for ~3 minutes, or until the dough is sticky and sticking a bit to the bowl. During this time, slowly add a little bit of flour at a time (about 1 tbs at a time) until the dough releases from the sides of the bowl and one soft dough mass forms with the dough hook. Turn off the mixer.
- Add olive oil to a bowl and set aside.
- Sprinkle some flour on a clean work surface and pour the dough onto it. Use a little flour if needed so that the dough isn't sticky, but instead is supple and soft. Form it into a ball and place it in the oiled bowl, making sure it's covered i oil. Cover with plastic wrap and let it rest in a warm place (I use my OFF oven with the light on) for 2 hours, or until doubled in size.
- Get a baking sheet ready by spreading some oil on the bottom. Set aside.
- Now remove the plastic wrap from your dough and punch down the center to deflate it. Add a bit of flour to a clean work surface and pour the dough onto it. Cut the dough into two equal parts and put one off to the side while working with the first one.
- Take a bit of flour and sprinkle it over the dough. You want it to feel nice and supple, but it should be more tacky than sticky. Shape the dough into a ball by pinching two ends together, rotating, and repeating the pinch motion. Do this a few times, or until the dough forms a tight ball. Place it on the oiled baking sheet and repeat with the second dough.
- When done, rub oil on the top of both dough balls, cover with plastic wrap and let it sit at room temperature for 30 minutes, then place it in the refrigerator for AT LEAST an additional 30 minutes (or until you're ready to make your pizza). Take your pizza dough out of the fridge and let it come to room temperature for ~15 minutes.