Ingredients
- 2 1/4 tsp active dry yeast
- 1 1/2 cups warm water
- 3 1/2 cups all-purpose flour
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp sugar
Instructions
- 1
Dissolve yeast in warm water and let sit for 5 minutes until frothy.
- 2
In a large bowl, combine flour, salt, and sugar. Add yeast mixture and olive oil.
- 3
Mix until dough forms.
- 4
Knead dough on a floured surface for about 7-10 minutes until smooth and elastic.
- 5
Place dough in a greased bowl, cover, and let rise for 1-2 hours until doubled in size.
- 6
Preheat oven to 475°F (245°C). Roll out dough and add toppings.
- 7
Bake for 12-15 minutes or until crust is golden.
Why Use Our Silicone Baking Mat?
Measurement markings help roll dough to perfect thickness, and the non-stick surface prevents sticking during preparation.
Shop Baking MatVideo Tutorial
Follow along with our step-by-step video tutorial to master this recipe. Perfect your technique with visual guidance!
💡 Pro tip: Use our Premium Silicone Baking Mat for the best results shown in this video!
Watch on YouTubePro Tips
Use warm (not hot) water to activate the yeast - it should feel like a comfortable bath.
Let the dough rise in a warm place for better fermentation.
Dust the dough with flour when rolling to prevent sticking.
For extra flavor, let the dough rise slowly in the refrigerator overnight.
Homemade Pizza Dough
Nothing beats the satisfaction of making your own pizza dough from scratch! This recipe creates a perfectly balanced crust that’s crispy on the outside and chewy on the inside.
Why Use the Silicone Baking Mat?
The embedded measurement grids on our silicone baking mat make it easy to roll your dough to the perfect thickness every time. The non-stick surface means you won’t need extra flour, and cleanup is a breeze after your pizza-making session.
Topping Ideas
Classic Margherita: Tomato sauce, fresh mozzarella, basil Pepperoni: Tomato sauce, mozzarella, pepperoni Veggie Supreme: Bell peppers, mushrooms, onions, olives BBQ Chicken: BBQ sauce, grilled chicken, red onion, cilantro
Storage Tips
- Fresh dough: Use within 2 days if stored in the refrigerator
- Frozen dough: Freeze for up to 3 months. Thaw overnight in refrigerator before using
- Par-baked crusts: Bake for 8 minutes without toppings, cool, and freeze for quick weeknight pizzas
Tags
Ready to Start Baking?
Get the best results with our premium silicone baking mat. Perfect for this recipe and countless others!