Easy Pizza Dough Recipe

This easy pizza dough recipe is our go-to recipe for any and all pizzas we make. There are no bells and whistles. It’s a basic dough recipe with consistent results every single time. This recipe, if followed to the tee, should be enough to make four 12-inch pizzas.

We usually make one pizza right away after rising, keep another one in the fridge for a day or two, and freeze two for a week or so. Then when we decide to make a pizza, we can easily thaw the dough in the fridge a day before.

Looking for a classic pepperoni pizza recipe to make with this dough? Look no more! This one is our favorite!

I use a KitchenAid Mixer but it’s not an absolute requirement. It just makes it easier, faster and perhaps better.

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First, combine half the flour (2 cups) with all the dry ingredients in the mixing bowl and run it on the lowest speed or stir by hand making sure all the ingredients are very well mixed.

Second, add the warm water and olive oil and keep stirring on the lowest speed.

Third, add the remaining flour (2 cups) gradually just a little at a time as you continue to stir on the lowest setting. Stop stirring when the dough reaches an elastic consistency and starts to pull a way from the sides of the mixer bowl.

Tip: Increase the speed to 1 or 2 only if you feel the need depending on your mixer.

Tip: Add a little more flour or a tiny drizzle of additional olive oil if you feel that the dough is sticking to the bowl.

You may be wondering about adding herbs like basil, garlic powder and others. You could always incorporate them in the mixture. But we prefer adding them on the pizza sauce when making the pizza. This gives greater flexibility in choosing different herbs when making each Pizza.

Use a pastry brush to coat a large bowl with olive oil all over including the sides. Remove the dough from the mixer and form it into a ball. Place it in the oiled bowl and cover very tightly with plastic wrap. Throw a towel over it and let is sit in a warm place to rise until it doubles in size. This could take a while so be patient. Most of the times, we’re talking about 50 minutes for this specific recipe to rise and double in size.

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Finally, uncover the bowl and deflate the dough with your hand.

Sprinkle some flour on the countertop and move the dough there. Knead it gently for just a few seconds with your hands into a form that you are comfortable dividing into 4 equal pieces.

Cut with a knife or separate by hand into 4 equal parts. Use whatever you need right way. Cover what you are going to refrigerate or freeze in plastic wrap.

Tip: The dough will continue to rise in the fridge. So double up on the plastic wrap to ensure the dough does not pierce through it. In addition to the plastic wrap, I also like to wrap them in a towel as well before storing in the fridge.

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