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Traditional Pizza Dough

Enjoy the classic taste of traditional pizza crust with a touch of garlic and basil! A delicious dough for any type of pizza.
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Ingredients Method Notes

Ingredients
  

  • 2 –2⅓ cups 250–295g all-purpose or bread flour, divided
  • 1 packet 2¼ tsp instant yeast
  • 1½ tsp sugar
  • ¾ tsp salt
  • ⅛ –¼ tsp garlic powder and/or dried basil optional
  • 2 Tbsp olive oil plus more for brushing
  • ¾ cup 175ml warm water (105–115°F)

Method
 

  1. In a large bowl, combine 1 cup flour, yeast, sugar, salt, and optional herbs. Stir in olive oil and warm water. Gradually add another cup of flour, then additional flour as needed (up to ⅓ cup more) until a cohesive, slightly sticky dough forms and pulls away from the sides.
  2. Transfer dough to a generously oiled bowl, turning to coat. Cover and let rise in a warm place for 30 minutes, or until doubled. Preheat oven to 425°F (215°C).
  3. Gently deflate dough and knead briefly (3–5 turns) on a lightly floured surface. Shape into a 12-inch circle and transfer to a parchment-lined pizza pan. Form the crust edge as desired.
  4. Brush the surface lightly with olive oil and prick the center with a fork to prevent bubbling. Add toppings and bake 13–15 minutes, or until crust is golden and toppings are bubbling. Slice and serve.

Notes

All-purpose flour yields a softer crust; bread flour creates a slightly crispier exterior.
Active dry yeast may be used in equal amount (proof first in warm water if preferred).
Dough may be refrigerated for several days or frozen up to 1 month after rising.