Ingredients
Method
- Pour your warm water into a large bowl. Sprinkle the yeast over it and let it sit for about a minute. You'll see it start to bloom and get foamy.
- Add the olive oil to the yeast mixture, then gradually mix in your flour and salt until everything comes together into a shaggy dough. Don't worry if it looks messy—it's supposed to!
- Knead the dough for about 5–7 minutes until it becomes smooth and slightly elastic. If it's too sticky, dust in a tiny bit more flour. If it's too dry, add water by the teaspoon. The dough should bounce back slightly when you poke it.
- Lightly oil your bowl and place the dough inside. Cover with a damp towel or plastic wrap. Let it rise for 1–2 hours at room temperature until roughly doubled in size. **Pro tip:** For better flavor, cover and refrigerate overnight instead!
- Turn the dough onto a lightly floured surface. If you made it overnight, let it come to room temperature for about 20 minutes first. Gently stretch it with your hands or use a rolling pin. If it fights back, let it rest for a few minutes and try again.
- Transfer your dough to a pizza pan or baking sheet (lightly brush with olive oil first). Add your sauce, cheese, and favorite toppings.
- Bake at 450°F for 12–15 minutes until the crust is golden and the cheese is bubbly. Your kitchen will smell absolutely incredible!
Notes
I've made this dough dozens of times, and honestly, it never disappoints. The secret really is in the time and the olive oil. I always double the garlic (because life's too short for bland food!), and I'm obsessed with letting it rise overnight in the fridge. Your future self will thank you.
This recipe is so forgiving that even if you mess up a little, it still turns out amazing. I've learned this the hard way, trust me. Don't stress about perfection—just make pizza and enjoy it!
Nutrition (Approximate per serving)
Based on 2 large pizzas with sauce and cheese:
- Calories: 250–300 per slice (depending on toppings)
- Protein: 8g
- Carbohydrates: 45g
- Fat: 5g
- Fiber: 2g