Make authentic, chewy pizza dough at home with just a few simple ingredients. Takes about 2 hours including rise time, but most of that is hands-off. Perfect for beginners and yields enough dough for two 12-inch pizzas.
In a small bowl, combine warm water (about 110°F/43°C—should feel warm but not hot to the touch) with sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until it becomes foamy. This proves your yeast is alive and ready to work.
In a large mixing bowl, whisk together the flour and salt until evenly combined. This ensures the salt is distributed throughout the dough.
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 stir everything together until a shaggy dough forms.
Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes by pushing the dough away with the heel of your hand, folding it back over, and rotating. The dough should become smooth, elastic, and slightly tacky but not sticky. Add a little flour if it's too wet, or a splash of water if too dry.
Lightly oil a clean large bowl with olive oil or cooking spray. Place the kneaded dough in the bowl and turn it once to coat all sides with oil. This prevents a dry skin from forming.
Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place in a warm, draft-free spot (like inside an oven with just the light on). Let rise for 1-1.5 hours, or until doubled in size.
Once risen, gently punch down the dough with your fist to release the air bubbles. Turn it out onto a lightly floured surface and divide it into two equal pieces using a knife or bench scraper.
Shape each piece into a smooth ball by tucking the edges underneath and rolling gently on the counter. This creates surface tension that helps the dough hold its shape.
Let the dough balls rest on the counter, covered with a towel, for 15-20 minutes. This relaxes the gluten and makes the dough much easier to stretch into pizza shape.
On a floured surface, gently press one dough ball into a flat disk, leaving the edges slightly thicker. Then stretch by draping over your knuckles and rotating, or use a rolling pin. Aim for about 12 inches in diameter. Your dough is now ready for toppings and baking!