Learn to make authentic pizza dough at home with just a few simple ingredients. This recipe takes about 2 hours including rising time, but most of that is hands-off. Perfect for beginners and makes enough for two 12-inch pizzas with a crispy, chewy crust.
Before you start, get out all your ingredients and measure them accurately. Having everything ready makes the process smoother and ensures you don't forget anything.
Pour the warm water (it should feel like a warm bath, around 40°C/105°F) into a small bowl. Add the sugar and yeast, stir gently, and let it sit for 5-10 minutes until it becomes foamy. This means your yeast is alive and ready to work.
In a large mixing bowl, combine the flour and salt. Use a whisk or fork to mix them together evenly so the salt distributes throughout the flour.
Make a well in the center of the flour mixture. Pour in the foamy yeast mixture and the olive oil. Use a wooden spoon or your hands to start mixing everything together until it forms a shaggy, sticky dough.
Turn the dough out onto a lightly floured surface. Knead it for 8-10 minutes by pushing it away with the heel of your hand, folding it back, and rotating. The dough should become smooth, elastic, and slightly tacky but not sticky. Add tiny amounts of flour only if needed.
Lightly oil a clean bowl with olive oil. Shape your dough into a smooth ball and place it in the bowl, turning it once so the top is lightly coated with oil. This prevents it from drying out.
Cover the bowl with a damp kitchen towel or plastic wrap. Place it in a warm, draft-free spot and let it rise for 1-1.5 hours, or until it doubles in size. You'll know it's ready when you poke it and the indentation stays.
Once risen, gently punch down the dough to release air bubbles. Turn it out onto your work surface and divide it into two equal portions using a knife or bench scraper. Each portion will make one 12-inch pizza.
Take each portion and shape it into a smooth, tight ball by pulling the edges underneath and pinching them together at the bottom. This creates surface tension that helps the dough hold its shape.
Place the dough balls on a lightly floured surface or tray, leaving space between them. Cover with a damp towel and let them rest for 15-30 minutes. This relaxes the gluten and makes them easier to stretch.
Your pizza dough is now ready to stretch and top! You can use it immediately, or refrigerate the dough balls in an airtight container for up to 3 days (bring to room temperature before using), or freeze for up to 3 months.