Easy Pizza Dough(This Makes Two 12-Inch Crusts.)
A versatile and easy-to-make pizza dough with a crispy crust, perfect for homemade pizzas and customizable toppings, suitable for family dinners or casual gatherings.
Ingredients
Instructions
- In a medium bowl, combine 1 cup of flour, dry yeast, and salt.
- Add hot water and vegetable oil to the mixture.
- Mix on low speed of a mixer for about 2 minutes. Gradually stir in remaining flour until the dough is firm.
- On a floured surface, knead the dough 10 to 12 times.
- Cover the dough and let it rise for 15 minutes.
- Divide the dough into two portions and shape each into a 12-inch crust.
- Bake according to your preferred pizza recipe.
Tips & Substitutions
For best results, use bread flour for a chewier crust. If you don't have dry yeast, you can substitute with active dry yeast by activating it in warm water first. Feel free to experiment with adding herbs or garlic powder to the flour for extra flavor. To make this dough vegan, ensure your vegetable oil is plant-based. This dough can also be used for Sourdough Pizza.
Serving Suggestions
This pizza dough pairs beautifully with a variety of toppings. Consider classic combinations like Margherita with fresh basil or White Clam Sauce (Salsa Alle Vongole) for a seafood twist. Serve with a side of Italian Bruschetta for an appetizer or a fresh salad, like Tom'S Spaghetti Salad(For Men Only), to complement the meal.
Storage & Reheating
Store any leftover dough in an airtight container in the refrigerator for up to 3 days. You can also freeze the dough for up to 3 months; just allow it to thaw in the fridge overnight before using. To reheat baked pizza, place it in a hot oven (375°F) for about 10 minutes to restore its crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Pizza Dough(This Makes Two 12-Inch Crusts.) contains roughly 463 calories, with 5g protein, 38g carbohydrates, and 32g fat. It is an excellent source of vitamin A (55% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 2137mg per serving (93% 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 whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but it may result in a denser crust. You might want to mix half whole wheat and half all-purpose flour for a lighter texture. Keep in mind that whole wheat flour absorbs more water, so adjust the liquid content accordingly.
How do I know when the dough has risen enough?
The dough should double in size after resting for about 15 minutes. If it has not noticeably expanded, it may need more time in a warm environment. Look for a puffy texture and a slight spring-back when poked gently to confirm it's ready for shaping.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance and store it in the fridge for up to 3 days or freeze it for longer storage. If freezing, remember to let it thaw and rise in the fridge overnight before using it for your pizzas.
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).