Description
This is the quickest, easiest pizza dough recipe you'll find! You can roll it out crispy, cracker thin or toss it by hand for a thick, chewy crust. Either way, you've got a tried and true pizza crust recipe that your family is going to love!!
Ingredients
- 1 packet yeast (2 1/4 teaspoons)
- 4 cups all purpose flour
- 1.5 teaspoons Kosher salt
- 2 tablespoons olive oil + more for oiling the bowl
- 1.5 cups lukewarm water
Instructions
- Add all ingredients to a large bowl.
- Stir with a fork until it cleans the sides of the bowl.
- Transfer to lightly floured work surface.
- Knead dough for 5 minutes.
- Transfer back to bowl. Oil dough ball on all sides.
- Cover and let rest for 1 hour. Dough should double in size.
- Preheat oven to 550 degrees.
- Transfer to lightly floured surface and divide dough evenly in half.
- Gently work it into two round crusts.
- Dust baking sheet with corn meal.
- Place crusts on top of corn meal and brush with olive oil.
- Par-bake crusts for 3-5 minutes.
- Top as desired and bake for another 10-15 minutes.
Notes
You can just use all purpose flour for this recipe. Don't worry about finding a fancy bread flour or 00 flour. This recipe is written for all purpose flour and will work best that way.
Don't skip the par-bake. Partially baking the crust (before topping it) for 3-5 minutes in a hot oven is going to go a long way in ensuring that you get a perfectly crispy crust. There is nothing worse than a pizza that's dough in the middle and par-baking will guarantee that doesn't happen!
Keep it simple when it comes to toppings. I like to stick to about 1/2-3/4 cup of sauce and 1-1.5 cups of cheese and another 1/2 cup or so of per pie. A pizza that is loaded with sauce and toppings will not cook evenly and you'll end up with a soggy mess! Just remember that less is more when it comes to topping your pizza!
FREEZING:
Be sure to transfer the fresh dough to an air tight container before putting in the freezer. The dough will stay good in the freezer for up to 3 months (and probably longer but it never lasts that long in our house)!
To thaw frozen dough overnight: place dough in fridge for at least 8 hours. Then place dough out on the counter and allow it to come to room temperature. Then toss, par-bake and top.
To thaw frozen dough quickly: leave dough out on the counter for at least 2 hours. This will allow the dough to thaw all the way through and come to room temp. Then toss, par-bake and top.
- Category: Main Dish
- Method: Oven
- Cuisine: Italian
Keywords: pizza crust, quick pizza dough, best dough ever