Pizza Dough
Simple, versatile pizza dough for one thick-crust pie or two thinner sheet-pan pizzas.
Ingredients
- 4 cup all-purpose flour
- 1 tbsp sugar
- 2 tsp salt
- 1 tbsp active dry yeast (or 1 packet)
- 2 cup warm water
- 1 Olive oil, for greasing the pan
- 1 Tomato sauce, for topping (about 1–2 cups)
- 1 Ground black pepper, to taste
- 1 Granulated garlic, to taste
- 2 0.5 cup shredded mozzarella cheese
- 1 Pepperoni or other pizza toppings, as desired
Instructions
- 1
In a large bowl, whisk together the flour, sugar, and salt.
- 2
In a separate bowl, dissolve the yeast in the warm water. Stir until fully dissolved.
- 3
Pour the yeast mixture into the dry ingredients and mix with a fork until a shaggy dough forms.
- 4
Knead briefly in the bowl or on a lightly floured surface until the dough comes together. Cover the bowl with a towel and let the dough rise at room temperature for 3–5 hours, or until doubled.
- 5
Preheat the oven to 400°F (200°C). Grease a cookie sheet with olive oil.
- 6
Turn the dough out onto a floured surface, roll or press it out to fit your pan, and transfer it to the greased cookie sheet.
- 7
Spoon tomato sauce over the dough, leaving a border around the edges for the crust. Season with pepper and granulated garlic (or your favorite pizza seasoning).
- 8
Top with shredded mozzarella and pepperoni or other toppings.
- 9
Bake at 400°F until the bottom is light golden and the cheese is melted and bubbly, about 18–22 minutes, checking frequently near the end.