This recipe is a classic, easy and versatile recipe. In a pinch I’ve even used it to make pretzels and rolls but since it doesn’t have a lot of flavor on it’s own it’s best used as a pizza dough.
The below recipe will make you 2-12” pizza’s worth of dough, have fun with it. Make garlic fingers with the second, live your life to the fullest!
Pizza Dough
2 Tbsp dry active yeast (or 1 3/4 Tbsp of instant yeast)
2 cups of warm water
1 tsp sugar
4 (ish) cups of flour
2 tsp salt
4 Tbsp (or 60ml) of vegetable oil
Dissolve yeast in the warm water and sugar and let ferment for a few minutes. (You can skip this step if you’re using instant yeast.)
Mix the yeast mixture, flour, salt, and oil in a mixer with a hook attachment or fold it together with a fork.
Once all the ingredients are combined, knead dough for 2-3 minutes, place back in the mixing bowl, cover with a clean dish cloth or bees wax wrap in a sunny/ warm spot for 30 minutes until the dough doubles in size.
Punch down the dough and divide into 2 equal pieces. Press into greased pizza pans.
Preheat oven to 425 degrees Fahrenheit. Once the oven is up to temp I like to pre-bake the crust for 5-10 minutes before adding the toppings. This ensures it’s crispy when it comes out.
Add your desired ingredients and bake for 15 ish minutes. Time can vary depending on ingredients so be sure to watch your pizza carefully.
