Homemade Pizza Dough Soft (Printable Version)
Soft and chewy dough with a crisp crust ideal for classic margherita or loaded pizza variations.
# Everything You’ll Need:
→ Dough
01 -
4 cups bread or pizza flour
02 -
2 teaspoons instant or rapid rise yeast
03 -
2.5 teaspoons kosher or cooking salt
04 -
4 teaspoons white sugar
05 -
4 tablespoons extra virgin olive oil
06 -
1 1/3 cups warm tap water (about 110°F)
07 -
1 tablespoon extra flour for working surface
08 -
2 teaspoons extra olive oil for coating dough
→ Toppings (per pizza)
09 -
1 1/3 cups freshly grated mozzarella
10 -
1/4 cup pizza sauce
11 -
Toppings of choice
# Steps to Cook:
01 -
In a large bowl, mix the flour, yeast, salt, and sugar until evenly distributed.
02 -
Pour in warm water and olive oil, then stir until a shaggy dough forms.
03 -
Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
04 -
Lightly oil a clean bowl, place the dough inside and turn to coat. Cover and let it rise in a warm spot for 1 to 1½ hours until doubled in size.
05 -
Punch down the dough, divide into 3 equal balls, and let rest for 10 to 15 minutes before shaping.
06 -
Preheat the oven to 475–500°F. Roll or stretch each dough ball into a 10 to 12 inch circle and lightly brush the edges with olive oil.
07 -
Spread 1/4 cup pizza sauce on each crust, then top with mozzarella and desired toppings.
08 -
Bake the pizzas for 10 to 15 minutes until the crust turns golden and the cheese bubbles. For best results, bake on a pizza stone or the lowest oven rack.
# Extra Suggestions:
01 -
For enhanced flavor, refrigerate the dough for 24–48 hours after kneading (cold fermentation).
02 -
Using a preheated pizza stone yields an extra crispy crust.
03 -
Dough balls can be tightly wrapped and frozen for up to 3 months.
04 -
If the dough feels sticky, add flour sparingly during kneading.