Basic Pizza Dough Recipe

Active dry yeast: This is a type of yeast used in baking to help the dough rise. It needs to be dissolved in warm water before use.

Warm water: Used to activate the yeast and bring the dough together. The temperature should be warm but not hot.

All-purpose flour: The main ingredient for the dough, providing structure and texture.

Olive oil: Adds flavor and helps to create a tender crust.

Salt: Enhances the flavor of the dough.

Sugar: Feeds the yeast and helps the dough to rise.

When dissolving yeast and sugar in warm water, ensure the water is between 105°F and 110°F. Water that's too hot can kill the yeast, while water that's too cold won't activate it properly. This step is crucial for achieving a frothy mixture that will give your dough the right rise and texture.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water before adding to the dough.

• active dry yeast - Substitute with fresh yeast: Use about twice the amount of fresh yeast as active dry yeast. Fresh yeast needs to be dissolved in warm water before use.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the dough. Warm it to the same temperature as the water.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can result in a chewier crust.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber. Use a 50/50 mix with all-purpose flour to maintain a good texture.

• olive oil - Substitute with vegetable oil: Vegetable oil can be used in the same quantity but may lack the distinct flavor of olive oil.

• olive oil - Substitute with melted butter: Melted butter can add a richer flavor and softer texture to the dough.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different flavor profile.

• sugar - Substitute with honey: Honey can be used in the same quantity and adds a subtle sweetness and moisture to the dough.

• sugar - Substitute with maple syrup: Maple syrup can be used in the same quantity and adds a unique flavor and moisture to the dough.

• To store the pizza dough in the refrigerator, lightly coat it with olive oil and place it in an airtight container. It can be kept for up to 3 days.
• For freezing, divide the dough into individual portions after the first rise. Wrap each portion tightly in plastic wrap, then place them in a resealable freezer bag. The dough can be frozen for up to 3 months.
• When ready to use, thaw the frozen dough in the refrigerator overnight. Once thawed, let it sit at room temperature for about 30 minutes before rolling out.
• If you need to speed up the thawing process, place the wrapped dough in a bowl of warm water for about 1-2 hours. Ensure the dough is completely thawed before using.
• For best results, always let the dough come to room temperature before shaping and baking. This ensures a more pliable dough and a better rise in the oven.
• If you notice any condensation on the dough after thawing, gently pat it dry with a paper towel before rolling it out.
• Always use fresh ingredients like tomato sauce, mozzarella cheese, and fresh basil to top your pizza for the best flavor and texture.

• Preheat your oven to 375°F (190°C). Place the leftover pizza dough on a baking sheet lined with parchment paper. Bake for 5-10 minutes until it’s warm and slightly crispy.

• For a quicker method, use a skillet. Heat a non-stick skillet over medium heat. Place the pizza dough in the skillet and cover with a lid. Heat for about 2-3 minutes on each side until warmed through and slightly crispy.

• If you have a microwave, place the pizza dough on a microwave-safe plate. Cover with a damp paper towel to prevent it from drying out. Microwave on medium power for 30-60 seconds until warm.

• For an air fryer, preheat to 350°F (175°C). Place the pizza dough in the air fryer basket and heat for 3-5 minutes until warm and slightly crispy.

• If you prefer a toaster oven, preheat to 350°F (175°C). Place the pizza dough on the toaster oven tray and heat for 5-7 minutes until warm and slightly crispy.

• Mixing bowl: A large bowl used to combine and mix the ingredients together.

• Measuring spoons: Used to measure out the yeast, sugar, salt, and olive oil accurately.

• Measuring cup: Used to measure the warm water and flour.

• Wooden spoon: Useful for stirring the ingredients together before kneading.

• Kitchen scale: Optional, but helpful for measuring flour more precisely.

• Damp cloth: Used to cover the bowl while the dough rises.

• Rolling pin: Used to roll out the dough to the desired thickness.

• Floured surface: A clean, flat surface dusted with flour to prevent the dough from sticking while kneading.

• Oiled bowl: A bowl lightly coated with olive oil to place the dough in for rising.

• Plastic wrap: Optional, can be used to cover the dough instead of a damp cloth.

• Pizza stone or baking sheet: Used to bake the pizza in the oven.

• Oven: Preheated to the appropriate temperature for baking the pizza.

Pre-measure ingredients: Measure out flour, yeast, and other ingredients in advance to streamline the process.

Use a stand mixer: A stand mixer with a dough hook attachment can save time on kneading the dough.

Warm environment: Let the dough rise in a slightly warm oven to speed up the rising process.

Double batch: Make a double batch of pizza dough and freeze half for future use.

Preheat oven: Preheat your oven while the dough is rising to save time later.