Homemade Pizza Dough
Friday night pizza from scratch. Easier than you think, better than delivery. Friday dinner on the boat — pizza night was sacred. The CS would make dough from scratch, and even when the toppings were
Ingredients
- 3-1/4 cups all-purpose or bread flour
- 1 packet (2-1/4 teaspoons) active dry yeast
- 1 cup warm water (105-110°F)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
Method
Step 1: Activate the yeast
- Dissolve the sugar in warm water. Sprinkle the yeast over the surface. Wait 5-10 minutes until it's foamy. If it doesn't foam, your yeast is dead — start over with fresh yeast and check your water temperature.
Step 2: Mix the dough
- In a large bowl, combine the flour and salt. Make a well in the center. Pour in the yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn out onto a floured surface and knead for 5-7 minutes until smooth and elastic. The dough should spring back when you poke it with your finger.
Step 3: Let it rise
- Oil a clean bowl, place the dough inside, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1-1.5 hours until doubled in size. If your kitchen is cold, preheat the oven to 200°F, turn it off, and place the covered dough inside with the door cracked.
Step 4: Shape the dough
- Punch down the risen dough. Divide in half for two 12-inch pizzas. On a floured surface, stretch each piece by pressing and pulling with your hands. Don't use a rolling pin — it compresses the air bubbles that make the crust light and chewy. If the dough keeps snapping back, let it rest for 5 minutes and try again.