Description
This homemade pizza dough recipe creates a delicious, pillowy base perfect for any pizza toppings.
Ingredients
Scale
- 375 grams (3 cups) all-purpose flour
- 1 tablespoon instant or active dry yeast
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 264 grams (1 cup – 2 tablespoons) warm water
- 1 tablespoon olive oil, plus more for the sheet
- 1 1/4 cup Homemade Pizza Sauce (or purchased)
- 1 cup (3 ounces) shredded smoked mozzarella cheese
- ½ cup shredded Parmesan cheese
- 6 ounces fresh mozzarella cheese
- Optional topping: 4 cups (3 ounces) baby arugula, 1 tablespoon olive oil, and 1/4 teaspoon kosher salt
- Fresh basil leaves, for garnish
Instructions
- In a large bowl, stir together the all-purpose flour, yeast, kosher salt, oregano, and garlic powder. Add the warm water and olive oil and stir until flour is incorporated.
- Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively, attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
- Using floured hands, gently shape the dough into a boule (ball shape) by folding the dough under itself. Add a light sprinkle of flour to the boule. Then roll out dough on a floured surface to roughly the shape of the sheet pan. Brush 3 tablespoons olive oil on the bottom and sides of a standard 13″x 18″ sheet pan. Add the dough and brush it lightly with oil. Cover the pan with plastic wrap and rest for 15 minutes to relax the dough.
- Press the dough back into the corners of the pan so it evenly covers the pan. Cover with a towel and rest at room temperature for 45 minutes.
- Meanwhile, preheat the oven to 500°F.
- After the 45-minute rest, bake the pizza dough for 6 minutes without sauce and toppings.
- Remove the dough from the oven. Add the pizza sauce, smoked mozzarella, fresh mozzarella (torn into pieces), and Parmesan cheese, and top with a few pinches of kosher salt. Take care, since the pan will be hot! Bake for 6 to 8 minutes until the cheese is melted and lightly brown.
- If using, in a small bowl, mix the baby arugula with the olive oil and 1/4 teaspoon kosher salt. Sprinkle the pizza with torn basil, then add the arugula on top. Cut into pieces with a knife and serve immediately.
Notes
- This dough can be made ahead and stored in the refrigerator for up to 24 hours.
- Adjust the level of toppings according to your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 254
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 10mg