Homemade Pizza Dough

I’m kind of torn about homemade pizza dough. On the one hand, pizza is that comfort dinner that is not only delicious, but is super easy because you have it delivered to your door. When you start making your own dough and subsequently your own pizza, you’ve really taken the easiness factor out of pizza–suddenly you’re waiting for dough to rise and stretching it out and shoving it in the oven.

BUT…in between the stretching and shoving it in the oven, you get to pick your own toppings! I find that this is the best part of making your own pizza. You can do half and half or even thirds or quarters or whatever your little heart desires. Plus now that Rishi is older, he loves helping {or making piles of cheese all over the place, but we’re working on it}.

One final pitch for this recipe though–it makes enough for two pizzas! I usually make the first one on a day when I’m feeling relaxed and have some time, then double wrap the second half of the dough in saran wrap and freeze it. When you go to make the second one, just leave it on the counter for the day or in the fridge the night before and you have a meal in under 30 minutes! It may not be Seamless easy, but it’s close.

Homemade Pizza Dough
slightly adapted from Annie’s Eats

½ cup warm water (about 110°)
1 envelope (2 ¼ tsp.) instant yeast
1 ¼ cups water, at room temperature
2 tbsp. extra-virgin olive oil
4 cups (22 oz.) bread flour, plus more for dusting
1 ½ tsp. salt
olive oil or non-stick cooking spray for greasing the bowl

Note: I made this without a stand mixer, which is super easy. Check out the original link for instructions on how to use it with a stand mixer.

Measure the warm water into a measuring cup (preferably two cups or more). Sprinkle the yeast over the water and allow it to bloom for about 5 minutes. It should look foamy–if not, discard everything and start over with fresh yeast. Once bloomed, add the rest of the water plus the olive oil to your yeast and stir to combine.

In a large bowl, measure out the flour and salt. Slowly add the water/yeast/oil mixture to your dry ingredients. Using a rubber spatula, stir until all the flour is incorporated and you have a rough, shaggy dough.

Dump the dough out onto a lightly floured surface and knead until you have a  smooth, elastic, dough. This should take between 5 and 10 minutes. Once smooth, drizzle some olive oil into your mixing bowl {I use the same one–less dishes!}. Put your dough ball in and turn once to coat it with the oil. Cover with plastic wrap and let rise for 1.5 to 2 hours in a warm-ish place. {I like to preheat my oven to 180, turn it off, and stick the bowl in there}.

Once your dough has risen, put it out on your counter-let rest for at least 10 minutes. Line your baking pan with parchment paper, or your pizza peel if you have a pizza stone.

Preheat your oven to 500 degrees F.

Take the rested dough and stretch into a circle or rectangle, depending on what tickles your fancy. Top with sauce, cheese, etc. Bake in the oven until cheese is bubbly and crust is lightly browned.

If you don’t use the other dough ball immediately, double wrap in plastic wrap and freeze for later. Future you already thanks you!

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