Ingredients
- 1 cup warm water (about 105°F / 40°C)
- 1 tablespoon granulated sugar
- 1 tablespoon active dry yeast
- 1 tablespoon olive oil
- 2 to 2 ½ cups all-purpose flour
- 1 teaspoon fine sea salt
Instructions
- In a large bowl, mix warm water and sugar. Sprinkle yeast on top and let sit for 5–10 minutes until foamy.
- Add olive oil, 2 cups of flour, and salt. Stir until a rough dough forms.
- Turn dough onto a floured surface and knead for 6–8 minutes, adding more flour as needed, until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
- Punch dough down, shape into a ball, and let rest for 10 minutes before rolling out for pizza.
Notes
- Swap part of the all-purpose flour with whole wheat flour for a heartier crust.
- Add dried herbs or garlic powder to the dough for extra flavor.
- Brush edges with olive oil and sprinkle with sea salt before baking for a golden crust.
- Dough can be refrigerated for 3 days or frozen for up to 3 months.
- For thin crust, roll dough to 1/8 inch; for thick crust, keep closer to 1/4 inch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (baking time not included, recipe is for dough only)
- Category: Dough
- Method: Hand Kneaded
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/3 of dough (for a 12–14 inch pizza)
- Calories: 250
- Sugar: 2g
- Sodium: 390mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
