Another first for me during this quarantine is homemade pizza dough. I have really been making an effort to not shy away from using yeast so this was a logical next step. Again, I used instant yeast so it came together really quickly. It also made enough dough for two pizzas so you can make two pizzas at once or save it for another day. Recipe and photo courtesy of houseofnasheats.com
- 1 1/2 cups warm water (110 degrees F)
- 2 teaspoons sugar
- 2 1/4 teaspoons (1 package) active dry yeast or instant yeast
- 3 1/2 to 4 cups bread flour (or all-purpose if that’s all you have)
- 2 tablespoons olive oil
- 2 teaspoons salt
Combine warm water, sugar, and yeast in a large bowl. If using active dry yeast, let it proof for 5 minutes until foamy. If using instant yeast, there is no need to wait for the yeast to proof. Add flour, olive oil, and salt and stir well with a wooden spoon or mix in a stand mixer with a dough hook until combined. Knead for 5 minutes using a stand mixer fitted with a dough hook attachment or 6-7 minutes by hand until smooth and elastic. The dough will be tacky and slightly sticky, but should still be manageable to work with. Drizzle a clean bowl with a little olive oil, then place the ball of dough in the bowl and turn it to coat in the oil. Cover with plastic wrap or a clean cloth and let rise for at least 30 minutes (or up to 1 1/2 hours) until doubled in size.
Divide the dough into 2 or 3 balls (or more if you want to make personal-size pizzas). Roll, pat, or stretch the dough out until it is roughly 1/4″ thick, then top with 1/4-1/2 cup of pizza sauce, freshly grated mozzarella cheese, and other toppings.