Don't buy that dough. This great basic homemade pizza dough can easily be made with things you always have on hand. Just follow these simple step by step photo instructions. Great for groups or parties.
In a large mixing bowl combine 2 cups of warm water (about 100-110 degrees) with 1 tablespoon oil, 1 teaspoon sugar, and one packet ( 2 ¼ teaspoons) of a rapid rising yeast. Mix well. Let sit a few minutes until foaming some then add 1 teaspoon salt.
Add 4½ cups of AP flour.
Mix well with a spatula and then finish with a little of hand kneading to get all the flour incorporated for a few minutes in the bowl. Add a little more flour or water to make it relatively light and still a little sticky. Usually, you won't need to add anything. Dust with a little flour on all sides when done and give the bowl a teaspoon or two of oil coating.
Cover with a towel in a warm place until double in size — about 40-45 minutes.
That is the end of the pizza dough instructions. You can proceed to make your pizza with the following instructions. Or refrigerate or freeze the dough for later use. See the recipe card tips for storage instructions.
Oil a large pan with vegetable oil. A 16 inch round pan or a half size sheet pan.
Flour your hands and spread the dough. A little flour on top of the dough helps some. Let sit for about 10 minutes if you want a thicker crust. But for a standard crust, just proceed.
abPrepare any sauce and other toppings you want. My suggest sauce: One 6 oz can of tomato paste and 6 oz water. 1 teaspoon salt, 1/2 teaspoon pepper, 1 clove garlic, about half a small chopped onion, and 1 teaspoon oregano. A pinch (1/4 teaspoon) of crushed red pepper is optional.
Top as you wish.
Cook for about 20-25 minutes in a preheated 400-degree convection oven or 425 convection.
This is a great recipe to feed a large group or have a pizza party. Make the dough ahead or whip it up then. Start with 2 cups of flour per cup of liquid and add more as needed. And also know that 1 pound of flour is 3 1/3 cups of flour.
There is nothing really exact in this recipe. It will work as long as you are close. Just get the mixing texture right. So you can do this and look good even if you are not a good cook.
This recipe makes a large 16-inch pizza. Cut in half for a 12 inch (medium size) pizza.
Use AP flour. Bread flour can be used but will change the texture a bit.
You may substitute up to 50% whole wheat but will need more fluid and a bit of honey.
Non-wheat flours are probably not a good idea in this recipe.
A package of yeast is 2 1/4 teaspoon. I use bulk yeast and generally use a "light" tablespoon.
I like to "proof" my yeast.
I prefer olive oil for the dough but generally use vegetable oil for the pan.
Use the sauce and toppings of your choice.
I hate to say oven temperature doesn't matter, but I have cooked this with oven temperatures of 350 to 450 all with good results. I prefer higher temperatures a bit, but if you want that thicker crust, I don't like 450.
You can make it ahead by letting it rise once, the form into a ball and give it a light coat of oil and seal tight. Good refrigerated for 1-2 days or frozen for 3-4 months. To thaw the frozen dough, just overnight in the refrigerator. Once thawed or just refrigerated, let the dough sit at room temperature for about 30-60 minutes then make the dough out on the pan.
Nutrition is calculated on the crust, cheese, and my sauce. No toppings.
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