Homemade Pizza Dough

5 from 30 votes

Homemade Pizza Dough

This homemade pizza dough is easy and delicious. Ditch delivery and have a pizza-making night with this simple and soft pizza dough.

Prep Time20

Cook Time15

Rise Time30

Total Time1 5

Course: Main Course

Cuisine: Italian

Servings:

Author: Lil' Luna

Ingredients

3 cups warm water 110–115°F
3 tablespoons rapid rise yeast
2 tablespoons sugar
1 tablespoon salt
6 tablespoons vegetable oil
6-6½ cups all-purpose flour
1 tablespoon cornmeal
olive oil, for brushing

Instructions

Preheat the oven to 450°F. Place a pizza stone or baking sheet in the oven to preheat as well.
In a large bowl, combine water, yeast, and sugar and let sit for 5 minutes, or until bubbly.
Add salt and oil, then mix in flour 1 cup at a time with a wooden spoon until combined and the dough is soft and slightly sticky. Knead for about 3 minutes (dough will be sticky and will stick to your hands).
Cover the dough with a tea towel and let rise at room temperature for 30–45 minutes.
This dough makes four 12-inch pizza crusts. Divide dough into four pieces and roll each out onto a floured surface to about ½ inch thick.
Sprinkle cornmeal onto a pizza peel and, working with one crust at a time, transfer the rolled-out dough to the peel. Brush with olive oil and poke with a fork a few times to eliminate bubbling while baking.
Use the peel to transfer the crust to the preheated pizza stone, or pan, and blind bake for 6–8 minutes. Remove from the oven, add sauce, cheese, pizza seasoning, pepperoni, and any other desired toppings, and bake for 8–10 more minutes.

Video

Notes

To skip blind baking. While the dough is on the peel, add sauce, cheese, pizza seasoning, and other toppings. Transfer the pizza to the preheated pizza stone or baking sheet and bake for 10–12 minutes. Repeat with the remaining crusts and toppings.

Store the dough.

Fridge. Place the dough in an oiled bowl, cover with plastic, and refrigerate for up to 3 days. The dough will slowly rise so be sure to punch down as needed so it doesn't over proof and fall. Let dough come to room temperature before rolling and baking.
Freezer. Prepare dough and let it rise. Punch down and divide into 4 sections. Lightly flour each dough section and place in separate freezer Ziploc bags and label. Store in the freezer for up to 3 months. Thaw before rolling and baking.

Bake ahead. Blind bake the pizza crusts and freeze them plain to be topped and baked later. Blind bake let cool, then wrap in plastic wrap and then in aluminum foil. Freeze for up to 4 months. Thaw for 30 minutes before adding toppings and baking.

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