Basic Pizza Dough
- 1 packet active dry yeast (.25 ounce) or 2 ¼ teaspoons
- 1 teaspoon granulated sugar
- 1 cup lukewarm water (110 degrees F)
- 2 teaspoons salt
- 3 cups all-purpose flour
- 2 teaspoons olive oil
Optional - for a garlic-herb crust:
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons dried parsley
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- Combine the yeast, sugar and water in a bowl and stir. Set aside for 5 to 10 minutes until foamy.
- In a large bowl whisk together the flour, salt, and dried herbs, if using. Make a well in the center, and pour in the yeast mixture.
- Slowly stir, combining the flour and water/yeast mixture until a rough dough forms.
- Move the dough to a floured work surface and knead for 3-4 minutes. Form into a ball.
- Add the olive oil to a large bowl. Place the dough ball in the bowl and flip around a few times, using your hands to spread olive oil over the entire surface of the dough. Cover the bowl with plastic wrap or a dish towel, and set aside in a warm, draft-free spot until doubled in size (about 1 hour).
- Move dough to a lightly floured surface. Using the pads of your fingers, gradually move around the perimeter of the dough, pressing outward, increasing the dough in size. You can also pick up the dough and use your fists to gently stretch it into a larger circle.
- Use in your favorite pizza recipe.
- Bake in a preheated 500 degree oven. Thin crust pizza bakes in 15-18 minutes. Thick crust takes 22-25 minutes.
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com. For the most accurate nutrition information we recommend calculating it yourself to reflect the specific ingredients used in your dish.