food thermometeroptional, but handy to check the water temperature
Ingredients
3cupsall-purpose flouror bread flour, plus more for dusting; use gluten-free flour for gluten-free pizza dough (see notes)
1packetinstant yeast2 ¼ teaspoons (see notes)
1teaspoonsea salt
1teaspoonwhite sugar
1cupwarm water(see notes)
2tablespoonsolive oilplus more for greasing
Instructions
Mix dry ingredients: Combine the flour, yeast, salt and sugar in a large mixing bowl and use a whisk to incorporate.
Add wet ingredients: First, check to make sure your water temperature is between about 105-110°F with a food thermometer if you have one, or just use fairly warm water but not hot. Add the warm water and oil to the dry ingredients and use a large mixing spoon to incorporate until a solid ball of dough forms. If your dough is too dry, add a little more warm water; if it's too wet, add a little extra flour. (You can also use a stand mixer with a paddle attachment if you'd prefer to mix the dough that way.)
Knead: Dust a flat surface or cutting board with flour and knead the dough for a few minutes until it starts to get a bit spongy.
Rise: Grease the same bowl you used for the dough with a little olive oil and then push the ball of dough around in the oil to coat the dough. Cover the bowl with a clean kitchen towel or a piece of plastic wrap and let the dough rise for about 45 minutes at room temperature or until it's doubled in size. If your room temperature is cool, you may need to place the bowl on a warming burner for a bit, or preheat the oven to its lowest temp and then place the bowl inside with the oven off and door slightly open.
Finish: Pinch the dough to release the air inside and then use your dough right away or store in the fridge for up to 4 days or in the freezer for up to 2 months.
To make pizza: Divide the dough into two equal-sized balls and roll each one out into a 12-inch crust on a flour-dusted surface using a rolling pin. Pinch the edges in a bit to form the crust, use a fork to poke holes all around the middle of the crust to avoid air bubbles while cooking, and then grease each crust with a thin layer of olive oil. Place your crust on a parchment paper lined baking sheet and top with pizza sauce, shredded mozzarella, and any toppings you'd like. Bake at 425°F for 14-16 minutes or until the crust and cheese turns golden brown. Enjoy!
Notes
Flour: Use bread flour if you prefer a crispier crust. If you're using gluten-free flour, keep in mind that different GF flours will produce different results (I tested with Bob's Red Mill 1:1 Gluten Free Flour Blend and it worked well.)Yeast: This pizza dough recipe works best with instant yeast, but active dry yeast can also work in a pinch.Warm water: The temperature should be between 105 and 100°F; you can use a cooking thermometer to check or just use warm (but not hot) tap water.Storage: Pizza dough will stay fresh in an airtight container in the the fridge for up to 4 days, or you can freeze pizza dough for up to 2 months.This recipe makes enough dough for two 12-inch pizzas.