This Perfect All Purpose Pizza Dough is a tried, tested, and perfected recipe for the grill, oven, pizza stone, and without and also the new pizza ovens.
3cupsbread flour, unbleachedspooned into a dry measuring cup and leveled with a knife
2cupsall-purpose flour, unbleached + extra for kneading doughspooned into a dry measuring cup and leveled with a knife
1 teaspoonactive dry yeastFleishmanns
1tablespoonsugar, whiteor honey
1tablespoonKosher salt or 2 tsp table salt/sea salt
1 3/4cupwarm water (110-120F)
5tablespoonsextra virgin olive oil - divided + extra for large bowl plus for brushing onto pizza crust
1 cupcornmeal for baking pizza
1tablespoonolive oil optional
1teaspoondried Italian herbsoptional
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Instructions
How to prepare pizza dough
In a large bowl, combine flour, yeast, sugar and salt. Mix well.
Add water and extra virgin olive oil and mix with a spoon until fully combined. The flour mixture consistency will be shaggy with extra flour at the bottom. Don't be alarmed, this is correct.
In the second large bowl, add 1 tablespoon of olive oil. Coat bottom and sides. Set aside.
Generously flour the dough kneading surface.
Turn the dough mixture onto a floured surface and proceed to knead by hand for 4-5 minutes. After a minute or so of kneading, the dough should start looking smooth and elastic.
After 5 minutes of kneading, place dough in the oiled bowl and cover tightly with plastic wrap, and place in a warm, draft-free area.
Let dough rest for 2 hours.
How to stretch pizza dough
Place the pizza stone in a cold grill or oven.
Preheat the oven or grill for 30 minutes with the pizza stone. If using a different method, refer to our time chart in the post. Preheat oven to 500 degrees Fahrenheit and 600 degrees for an outdoor grill.
Divide dough into 4 equal parts, and form into balls. It can continue to rest while you preheat the oven or grill.
On the pizza peel, add a generous amount of cornmeal. This will allow the pizza not to stick to the pizza peel and allow it to slide onto a pizza stone or copper mat.
On a flat, clean surface, sprinkle a generous amount of flour.
On the floured surface, use one ball of dough and start stretching it out from the inside working your way out.
Use gravity to help the process by holding the dough with one hand and start pulling with the other. Continue to stretch the dough until you have about a 10" circle.
How to prepare pizza dough for baking
Add a generous amount of cornmeal to the pizza peel or cookie sheet.
Place the dough circle on the pizza peel or cookie sheet.
Optional step: Lightly brush olive oil onto the dough and sprinkle dried Italian herbs if you choose.
Now you are ready for the Rich and Zesty Pizza Sauce or store-bought. Use about 1/4 cup or so. Spread evenly.
Top with cheeses and toppings of choice. Go light on the toppings as you want the toppings and pizza to bake at the same time.
How to bake pizza
Gently slide the pizza onto the preheated pizza stone. Use a spatula if needed.
Once on the pizza stone, cover the grill and allow to bake for 7 minutes. Check it as I may need one more minute. For the oven, close the oven door and bake for 7-10 minutes.
Remove the pizza from the stone with the pizza peel and place on the cutting board.
Slice into 4-6 wedges. Top with extra parmesan cheese and crushed red pepper flakes. Enjoy!
Notes
This recipe yields 4 pizzas about 10" each.
Nutrition
Serving: 2sliceCalories: 333kcal
Nutritional information is calculated online and should be used as a guide.
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