Basic Pizza Dough
Create a versatile and crispy pizza crust with simple ingredients, perfect for homemade pizzas suitable for family dinners or casual gatherings.
Ingredients
Instructions
- Mix yeast in warm water and stir until dissolved.
- Add salt, oil, and 2 cups of flour; mix until the mixture is 'soupy'.
- Add remaining 2 cups of flour and mix by hand.
- Lightly grease baking sheets with Crisco.
- Rub a little Crisco on hands and pat out dough in the pan.
Tips & Substitutions
For best results, use a kitchen thermometer to ensure your water is between 100-110°F for optimal yeast activation. If you don’t have oil, melted butter can be a great substitute. You can also experiment by adding herbs or garlic powder to the flour for added flavor. For a gluten-free version, try using a gluten-free flour blend and adjust the water as needed.
Serving Suggestions
This pizza dough pairs beautifully with your favorite toppings, whether it's classic cheese or a fresh veggie medley. Serve it alongside a side salad or garlic knots for a complete meal experience. For a fun twist, use the dough to create mini pizzas or calzones filled with ingredients like Italian Beef On A Bun or Spaghetti Or Lasagna Sauce.
Storage & Reheating
Store any leftover pizza dough in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing the dough. Wrap it tightly in plastic wrap and place it in a freezer bag; it can last for up to 3 months. Thaw it overnight in the fridge before using.
Nutrition & Diet Analysis (per serving)
Each serving of Basic Pizza Dough contains roughly 935 calories, with 6g protein, 7g carbohydrates, and 100g fat. It is a good source of protein (11% of the Daily Value) and potassium (10% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of dry yeast?
Yes, you can use instant yeast in place of dry yeast. Simply mix it with the flour instead of dissolving it in water. You may not need to adjust the amount, but always check the package instructions for best results.
How do I know when the dough has risen enough?
The dough is ready when it has doubled in size, which usually takes about 1-2 hours in a warm place. You can also do the 'poke test': if the indentation remains after poking, it's ready to be shaped.
Can I make this dough ahead of time?
Absolutely! You can prepare the dough a day ahead, let it rise once, then punch it down and refrigerate it. When you're ready to use it, let it come to room temperature before shaping and baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).