The best pizza needs the best pizza dough. This yeasty pizza dough recipe is soft and chewy with a crispy edge and requires very little kneading!
1/2 tsp active dry yeast
1 1/2 c. water heated to 105 – 115°F
4 c. All Purpose flour
2 tsp salt
1/4 tsp granulated sugar
2 TB olive oil
In a small bowl, heat the water to 105-115°F. Sprinkle the yeast on top and let sit for 5 minutes. The surface should look bubbly and frothy.
In a large mixing bowl, stir together the flour, salt and sugar. Make a well in the center and pour in the water and yeast mixture. Mix until a sticky dough forms. If it appears dry and crumbly, add 1 TB of water until it is sticky and mixed well.
Place the dough in a clean bowl and brush a sheet of plastic wrap with olive oil. Place the oiled wrap directly on the top of the dough, but don’t fasten it. It will move as the dough rises. Cover with a clean towel and let rise in a warm kitchen for 18 hours.
Gently punch down the center of the dough and turn out onto a heavily floured work surface. Knead for about 1 minute, then divide the dough in half. Roll out into a 10 – 12″ circle and place on an oiled sheet pan or pizza stone. You can either roll the edges for a thicker crust or keep as is.
Brush the center of the pizza with olive oil, leaving about 1″ for the crust. Set aside to rise for 10 minutes.
Continue topping as desired, then bake in a 500°F oven for 5 minutes on the bottom rack. Transfer to the top rack and bake an additional 5-10 minutes, or until the top is dry and crispy and the bottom is a golden brown. Use a fork to gently lift the crust to check doneness.
Serve warm and give me a shout from pizza heaven!
If you like a shiny golden brown crust, brush it with a beaten egg and – pro tip: sprinkle some seasonings of your choice. I like parmesan cheese, garlic powder and rosemary!
See post for additional tips.
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