This is by far, my go to pizza dough recipe.
If you haven’t tried making your own dough, try this. It is pretty easy and tastes awesome.
I use it for my ultra thin crust pizzas and my deep dish thick crust pizzas.
2 1/2 teaspoons active dry yeast
1 1/2 cups warm water
2 TBSP extra virgin olive oil
4 TBSP softened unsalted butter
1 TBSP salt
4 cups of all purpose flour
– Put water and yeast in your mixing bowl and let the yeast dissolve. About 5 minutes. When it gets all foamy, you know the yeast has dissolved.
– Add 3 cups of flour, olive oil, and salt.
– Mix with a dough hook for 3 minutes.
– Add the last cup of flour. Maybe half a cup more if it needs it. You don’t want dough that’s too dry or too sticky. And knead with the dough hook for another 2 minutes.
– Add the softened butter. Mix about 30 seconds more or until the butter is fully incorporated.
– Take the ball of dough and place in an oiled bowl. Cover with saran wrap and let it double in size.
– Once it doubles, punch it down. At this point, I either divide it into 4 smaller balls for thin crust pizzas or divide it in half for two thick crust pizzas, whatever your preference.
– Stick in your fridge if you aren’t going to bake it until later. Or after forming your balls, let it sit for another 30 minutes before rolling it out and making your pizza.
– Bake according to your recipe for pizza. For thin crust, I bake at 550 for about 10 minutes. For thick, deep dish crust, I bake it at 400 for 40 minutes.
I hope this helps you have the confidence to go forth, and make your own pizza!