Don’t get us wrong, we know a frozen or carry-out pizza has its place. But this homemade pizza dough recipe truly changes the game. It’s simple, clean, and lets you shape your pizza any way you want (rectangle pizza, anyone?). This recipe is so easy though it requires some time to proof and rise. Trust us, the wait is worth it!
Ingredients:
- 1 ½ cups warm water (105–115°F)
- 1 tsp sugar
- 2 ¼ tsp active dry yeast (1 packet)
- 3 ½ cups all-purpose flour or bread flour
- 2 tsp kosher or sea salt
- 1 tbsp olive oil
Directions:
- In a large bowl, combine warm water, sugar, and yeast. Let sit until foamy, about 5 minutes.
2. Add olive oil, flour, and salt. Mix until dough starts to come together.
3. Knead (by hand or mixer with dough hook) about 5-10 minutes until smooth and elastic, using more flour as needed.
4. Place dough in a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
Twin Tip: We usually store ours on the top of the counter. Another option could be inside the oven with just the light on for some slight warmth
5. Punch down dough, divide into 2 pieces, and shape into balls. Place on a lightly floured surface, cover loosely with plastic wrap, and let rest for 10 minutes.
6. Preheat the oven to 450°F. Place each lump of dough on a lightly greased pizza stone or baking sheet.
7. Roll out each lump of dough into about a 12″ to 14″ circle and place your choice of toppings on top.
8. Bake for 15-20 minutes until the crust is golden brown. Enjoy!
Twin tip: The toppings are totally customizable, of course! To take things up a notch, try swapping your typical red sauce with a white sauce or pesto for variety.
That’s it! No need to order out, you’ve got pizza night covered at home. Make one big pie to share with the family or let everyone create their own personal-sized version. Plus, you can use this recipe to make breadsticks, calzones, or pizza roll ups too. We hope this recipe becomes a staple in your home like it is for us.
Pizza away,
Beth & Katie | Twins at the Table
