This recipe is very similar to my other pizza dough recipe, but it makes less dough, and you don’t proof it before baking. This leads to a nice, thin crust that bakes up well and holds up to multiple toppings.
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon granulated sugar
- 1 cup warm water, about 110°
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 1/2 cups bread flour*
Preheat oven to 450°. In a large bowl or bowl of stand mixer, mix together yeast, water and sugar and allow to sit for 10 minutes until foamy**. Stir the olive oil and salt into the yeast mixture. Then, using the dough hook on your stand mixer, or a sturdy spoon if using a bowl, mix in the flour 1/2 cup at a time until the dough has started to pull away from the sides of the bowl. If using a stand mixer, mix the dough with the dough hook for 3 minutes on medium speed until the dough has completely pulled away from the sides and is smooth. If you are not using a stand mixer, place the dough onto a lightly floured surface and knead for 5 minutes until smooth. Shape the dough into one ball, and slice in half evenly. At this point you can roll out both balls of dough for two 10 -12-inch pizzas. Or, store the remaining dough in the refrigerator for up to 5 days, or the freezer for up to one month. Roll the dough out to 1/4 inch thickness on a lightly floured surface and transfer to prepared pan. At this point you can add whatever toppings you like and bake for 10-15 minutes, depending on the size of your pizza.
*All purpose flour is fine too if that’s all you have in the house!
**I use instant yeast so you can just add all the ingredients to the bowl and proceed with mixing.