Pizza Dough

Name: Pizza Dough
Cuisine: American
Ingredients: 2-2 1/3 cups all-purpose flour OR bread flour; 1 packet instant yeast; 1 1/2 teaspoons sugar; 3/4 teaspoon salt; 1/8-1/4 teaspoon garlic powder and/or dried basil leaves; 2 Tablespoons olive oil; 3/4 cup warm water

Tyler Chase @tchase56

source: https://sugarspunrun.com/wprm_print/13562

Notes
¹I've found that all-purpose flour yields a softer crust while bread flour gives a slightly crispier exterior. Please see the post for more information on all-purpose vs. bread flour in pizza dough.
²Many commenters have reported using active dry yeast (use the same amount, 2 ¼ teaspoon) with success. Some people have proofed the yeast first with the ¾ cup warm water, which is what I would recommend, while others have just mixed it into the dough as instructed. Both have had success!
³Ideally your water should be between 105-115F (40-46C). I usually just use warm tap water but do make sure that your water isn't too hot or it will kill your yeast!

source: https://sugarspunrun.com/wprm_print/13562

Tyler Chase @tchase56

source: https://sugarspunrun.com/wprm_print/13562

Saved

Ingredients

2-2 1/3 cupsall-purpose flour OR bread flour
1 packetinstant yeast
1 1/2 teaspoonssugar
3/4 teaspoonsalt
1/8-1/4 teaspoongarlic powder and/or dried basil leaves
2 Tablespoonsolive oil
3/4 cupwarm water

Saved

Steps

1

Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.
2

Add olive oil and warm water and use a wooden spoon to stir well very well.
3

Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I've found that sometimes I need as much as an additional ⅓ cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (see video above recipe for visual cue). The dough will still be slightly sticky but still should be manageable with your hands.
4

Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
5

Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
6

Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
7

Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).
8

Use either your hands or a rolling pin to work the dough into 12" circle.
9

Dust pizza paddle with flour or corn meal, and place the pizza dough on top, and either pinch the edges or fold them over to form a crust.
10

Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil.
11

Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
12

Add desired toppings
13

Put pizza stone in cold oven
14

Preheat oven to 500F, allowing time for stone to heat
15

Cook pizza on stone at 500F for 12 minutes and then remove with pizza paddle, let cool for a few minutes, slice and serve