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Pizza Dough: Foolproof Weeknight Crusts Every Time
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Pizza Dough

Prep Time15 minutes
Cook Time0 minutes
Total Time1 hour 30 minutes

Ingredients

  • 3 cups all-purpose flour plus a little extra for dusting – the backbone of this party
  • 1 cup warm water about 110°F/43°C – not hot, not cold, just right
  • 2¼ tsp active dry yeast one packet – tiny yeast, big attitude
  • 1½ tsp sugar or honey – feeds the tiny dancers
  • 2 tbsp olive oil – because dough likes a little moisturizer
  • 1 tsp salt – for flavor not to be shy about it
  • Optional: a pinch of garlic powder or dried oregano for extra vibe

Instructions

  • Mix the dry stuff: In a large bowl, whisk flour and salt (and optional spices) together. This keeps clumps from crashing the party.
  • Combine and knead: Pour the yeast mixture and olive oil into the dry ingredients. Stir until a shaggy dough forms, then knead on a floured surface for 6–8 minutes. It should become smooth and elastic—yield, not surrender.
  • First rise: Lightly oil the bowl, drop the dough in, cover, and let it rise in a warm spot for 1–1.5 hours, or until doubled. Yes, patience is a topping here.
  • Shape and rest: Punch down the dough, divide if you want two thin crusts, and shape into a ball. Let it rest 10 minutes so the gluten relaxes and you don’t fight it in the oven.
  • Preheat and ready: Preheat oven to 475°F (245°C) with a pizza stone or heavy baking sheet inside. A hot surface = crisper crust.
  • Stretch or roll: Roll or press the dough into your desired thickness on a lightly floured surface. Transfer to a parchment-lined sheet or a floured pizza peel if you’re feeling fancy.
  • Top and bake: Add sauce, cheese, and toppings. Bake 10–12 minutes until the edges are golden and the cheese is bubbly. If you like a blistered crust, give it a minute or two more.