One recipe – endless possibilities!
Well, there are countless pizza dough recipes, and I have several that I alternate between, but this is my master recipe that I usually tweak a bit to get my other versions. This dough stays soft on the inside and gets crisp on the outside.
We eat pizza a lot in this house:
- Everyone likes pizza!
- This recipe makes enough for 4 individual pizzas – everyone can make it the way they want.
- Umm, it’s pizza?
This dough comes together in about 10 minutes, most of it hands-off if you have a stand mixer. Otherwise, get ready for your arm workout!
If you have a stand mixer, dump all the ingredients into the bowl of the mixer that has been fitted with the dough hook and let it go for about 10 minutes until the dough is smooth and elasticy.
If you are doing this by hand, dump all the ingredients into a large bowl and mix with a spoon until incorporated. Turn the dough out onto a lightly floured surface and knead for about 10 – 15 minutes until the dough is smooth and elasticty.
I like to make this dough in the morning and then leave it covered in the refrigerator all day to let it slow rise. Alternatively, you can leave it in a warm place in your kitchen for about an hour and a half to two hours.
Here are some of my slight tweaks to jazz up the flavor, depending on the toppings that will be used:
- Replace the 2 tsp of kosher salt with 1.5 tsp of garlic salt.
- Mix in some finely chopped fresh herbs or a few pinches of dried.
- Mix in a pinch or two of chili flakes for some extra heat.
- Add in an extra tablespoon of sugar and some cinnamon, cardamom, and a tiny bit of nutmeg for a sweet-spicy take.
The collage above has some of our favorite pizzas that we’ve recently made. From left to right, top to bottom, they are:
- breakfast pizza with tomato sauce, fresh mozzarella, spinach, garlic, fried eggs, and fresh finely chopped chives
- kale and ricotta white (garlic and olive oil) pizza with mozzarella and parmesan
- tomato sauce and fresh mozzarella topped with fresh corn, summer squash, squash blossoms, and basil
- tomato sauce, fresh mozzarella, parmesan, kale, and garlic
- the classic pepperoni
- tomato sauce with garlic and fresh mozzarella topped with squash blossoms, summer squash, and red bell pepper
- pepperoni, kale, and red bell pepper on top of tomato sauce and fresh mozzarella and topped with pesto
- pepperoni and red bell pepper
- tomato and basil white pizza
There is also a spinach, tomato, garlic, and basil calzone in the oven as I’m getting this recipe ready to post (don’t forget to cut those air holes so the steam can vent out and not leave the inside soggy!)
Here are more detailed examples for using this dough either as a sheet pan pizza or rolled out into individual rounds:
Tomato basil pizza sheet pan pizza
I use about 2/3 of the dough for thin crust or all the dough for thick crust. Rub a few cloves of minced garlic (I use about 4, but I am a bit obsessed with garlic) and some olive oil over the dough after it has been rolled out. Dot the surface with fresh mozzarella cheese and cover with a sprinkle of parmesan. Lay some halved cherry tomatoes in between the pieces of fresh mozzarella. Bake anywhere from 15 – 25 minutes depending on the thickness of your crust – you want the crust to be cooked through and the cheese to be bubbly with some brown spots. Sprinkle with fresh basil, larger leaves torn in smaller pieces. Enjoy!
Fig and gorgonzola pizza
This uses about a fourth of the dough recipe. Rub a minced clove of garlic (yes, I only use one for this one!) and some olive oil over the rolled out pizza dough. Top with some fresh mozzarella cheese, halved figs, crumbled gorgonzola, and a couple of pinches of dried sage or finely chopped fresh. Bake at 475 for about 7 – 10 minutes until the crust is cooked through and golden brown and the cheese is bubbly and brown in spots.
Whatever toppings you top this dough with, I hope you enjoy!
- 1 ½ cup water
- 2 ¼ tsp yeast (or 1 package)
- 3 – 3 ½ cup bread flour
- 2 tsp kosher salt
- 2 tsp sugar
- 3 tbsp olive oil
- Add everything to the bowl of a stand mixer fitted with a dough hook. Mix on low until everything is mostly incorporated, and then turn up to medium speed and let it go for about 10 minutes. The dough will become a smooth, elasticy ball.
- Alternatively, add everything to a large bowl and mix with a spoon until the dough starts to come together. Turn out onto a lightly floured surface and knead for about 10 – 15 minutes until the dough is smooth and elasticy.
- Coat a large food storage container or bowl with olive oil and place the dough inside. Cover with a lid, plastic wrap, or damp dish towel (not the preferred method for the refrigerator method as the dough can dry out). Leave in a warm spot for about 1.5 – 2 hours until approximately doubled in size. Or, place in the refrigerator all day or overnight.
- Now your dough is ready for whatever you'd like to use it for!