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Easy Homemade Pizza Dough
By Sally · sallysbakingaddiction.com
Makes 2, 12-inch pizzas
2 hrs 15 min (mostly rising)
A straightforward yeast dough for two thin-crust pizzas, mixed in a stand mixer and topped with sauce, cheese, and your choice of toppings.
| prepPreheat oven to 475°F / 246°C at least 15–20 minutes before baking (if using a pizza stone, place it in the oven to preheat as well) | ||||||||
| 1 1/3 cups / 320 ml warm water (about 110°F / 43°C) | Whisk water, sugar & yeast; rest 5 min | Add flour, oil & salt; beat 2 min | Knead 5 min until soft & tacky | Oil bowl, coat dough, cover & rise 60–90 min | Punch down, divide, shape on cornmeal pan | Rest dough 5–10 min | Press dents, brush oil, add garlic, sauce & cheese | Bake 475°F / 246°C, 13–15 min until golden |
| 1 tablespoon / 13 g granulated sugar | ||||||||
| 2 1/4 teaspoons / 7 g instant yeast | ||||||||
| 3 1/2 to 4 cups / 438–500 g unbleached all-purpose flour, plus more as needed | ||||||||
| 2 tablespoons / 30 ml extra-virgin olive oil, plus more for greasing | ||||||||
| 1 teaspoon salt | ||||||||
| sprinkle of cornmeal, for dusting the pan | ||||||||
| extra-virgin olive oil, for brushing | ||||||||
| 2 garlic cloves, minced (optional) | ||||||||
| 1 cup / 250 g store-bought pizza sauce | ||||||||
| 4 cups / 454 g shredded mozzarella cheese | ||||||||
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