Making pizza dough at home is a cinch and makes the perfect crust every single time. It comes together in no time ready to be topped with anything and everything under the sun for the perfect pizza night!!
In our household, Friday nights are Pizza nights. I have been making pizza at home for more than 15 years now. Initially, I was using store-bought ready to use Pizza dough. Eventually, I got bored and experimented a lot on my own before finally hitting bull's eye and got this winner of a recipe.
As another plus, I use this pizza dough recipe to make not only pizza, but other breads as well such as Bertucci's style Dinner Rolls.
Ingredients
- 3 ½ cups all-purpose flour (makes two 16" thin-crust pizzas)
- 1 ⅓ cups warm water (approx. temperature 105°-110° F)
- 2 teaspoon salt
- 1 teaspoon sugar
- 1 packet active dry yeast (or 2 ¼ teaspoon active dry yeast)
- 2 tablespoon olive oil
Instructions
Instant Pot Method
- Pour warm water in a small bowl, add yeast, and keep it aside for about 5 minutes.
- In the meantime, combine together the rest of the ingredients, flour, salt, sugar, and oil in a stand mixer fitted with a dough attachment.
- Start the stand mixer at medium speed gradually adding warm water with yeast in it. Continue till it forms into a smooth and elastic ball, about 5-7 minutes. Add little flour if it's too sticky.
- Grease the Inner Pot.
- Lightly oil the dough and place it in the Inner Pot. Close the lid.
- Turn on the Yogurt Mode at Medium/Normal and set the timer for 1:00 hr.
- Once the time is up, the dough would have more than doubled in size and it's ready to be used right away.
Traditional Method
- In a large bowl, combine together warm water and yeast. Set aside for 5 minutes.
- Stir in the rest of the ingredients, flour, salt, sugar, and oil.
- Knead dough nicely for at least 5-7 minutes. Add flour if it's too sticky.
- Lightly oil the dough and cover the bowl with a damp towel or cling wrap.
- Let it rest in a warm place like an oven or microwave for about 2 hours or until it has doubled in size.
- Pizza dough is ready to be used.
Recipe Notes
- No need to dissolve yeast in water if using the Instant variety. Mix directly with the rest of the ingredients.
- Pizza dough can be stored in the refrigerator for up to 2-3 days. Just wrap it in plastic cling film. It can last in the freezer for up to 3 months. Make sure to store as one-time use dough balls in individual freezer bags. Thaw outside on the counter for 2-3 hours before using.
