This is my mom’s go-to pizza dough recipe. My step-father is a major pizza lover and she uses this dough to put together quick pizza, calzones, and flat bread recipes. I like this recipe because you can whip up several dough balls to freeze and have dough ready for healthy home-made pizza any night of the week!
You can make this in either a food processor with a bread blade, or in a Kitchen-aid with a bread hook attachment. Either way, the process is the same. I’ve done both and don’t have a preference.
This recipe makes enough dough for two 12-inch pizzas. Because you can easily freeze this dough, I suggest making several dough balls to freeze and have available at any time. The rapid-rise yeast usually comes in 3 packets so we tend to make 3 recipes, 6 pizza crusts. Make each ball (the recipe below) one at a time. Wipe out your processor or Kitchen-aid between batches.
Make sure you use warm water (about 110 degrees, it will feel warm to the touch) – not hot water.
- 3 and 1/2 cups bread flour, plus more if needed and for rolling out dough
- 1 tsp. sugar
- 1 envelope instant dry yeast (suggest Fleischmann’s RapidRise)
- 2 tsp. kosher salt
- 1 and 1/2 cups warm water
- 2 tbsp. olive oil, plus more for greasing bowls and bags
- 1 large bowl
- Freezer Ziplocks for storing (if not using immediately)
- Prepare your ingredients and grease the bowls and bags you are using with olive oil to prevent sticking.
- Combine 3 and 1/2 cups flour with the sugar, yeast, and salt in your processor or Kitchen-aid. Pulse to combine. While processing, add the warm water and the 2 tbsp. olive oil. You may need to scrap the sides if using a Kitchen-aid. Process until a ball forms.
- If it is sticking to the sides of the machine, add 1 tbsp. of flour at a time until it comes together in a tight, soft ball. If the dough is too dry, add 1 tbsp. of water at a time.
- Remove the dough ball and place on a lightly floured surface; gently knead forming a smooth ball.
- Place the dough ball in the greased bowl, cover tightly with plastic wrap, place in a warm area (stove or microwave is a good option), and let rise until double in size, about 1 hour.
- Turn the dough onto a lightly floured surface and divide into two-equal pieces. Place on a lint-free dishtowel and cover. Let rest for 10 minutes.
- If using immediately, roll out on a floured surface. Preheat your pizza stone at 450 degrees for 20 minutes. Place the dough on a piece of parchment paper, brush the dough with olive oil (and I like to season with a dried Italian herb mix and salt). Use a peel to place on the stone, and precook for 10 minutes. If air pockets begin to rise in the dough simply poke with a knife. After precooking, remove the parchment and dough with your peel, top with toppings, and cook until your toppings are cooked through/browned.
- To freeze, place in a lightly-oiled ziplock bag, remove as much air as possible, and place in the freezer. The dough will last several months in the freezer, but for best results use within 6 weeks. When you are ready to use, let defrost in the fridge overnight. Remove from the fridge and let rest in the opened ziplock for an hour. Roll out and follow the instructions above, using your desired pizza toppings. Enjoy!