This quick, super-easy pizza dough recipe is a deal-breaker. It mixes up in minutes and can be ready to bake in about 1 hour. The supple dough is easy to handle and bakes into an airy crust with perfectly browned edges. Note: Using a kitchen scale to measure your flour gives perfect results.
Combine the flour, olive oil, yeast, sugar, salt and 1 cup of the water in a heavy duty mixer fitted with the dough hook.
Mix on medium speed for 1 minute to combine. Dribble in up to 3 tablespoons additional water if the mixture seems dry. Turn the speed to medium-high and mix until the dough is smooth and elastic, about 5 minutes.
Transfer the dough to an oiled bowl, flipping the dough over to coat the top with some oil. Cover the bowl and let the dough rise until doubled — this will happen in about 1-2 hours at warm room temperature, which is greater than 70 °F
Gently deflate the dough. Let it rest for a few minutes to relax the tension. Roll out the dough to make one large pizza, or divide in half to shape 2 12-inch pizzas. Note: The dough makes enough to fill a 9"x13"inch quarter sheet pan perfectly.
To bake the pizza, preheat the oven to 500 °F(250 C) degrees. Top with pizza sauce or your favorite toppings. Bake about 15 minutes, until the edges are browned.
Cool a few minutes before slicing. Enjoy!
If you don't have a mixer, you can mix the dough in a large bowl. Stir the wet and dry ingredients together with a wooden spoon, then turn the mixture out onto a lightly floured surface or counter and knead by hand until smooth.
Refrigerating pizza dough
This dough is very forgiving when it comes to making ahead for a spur-of-the-moment pizza party. Here are some possibilities:
Shape and bake the dough right after it's doubled at room temperature.
Mix the dough, immediately transfer to a large covered bowl or gallon-size ziptop bag and refrigerate up to 3 days. Punch it down, shape and bake straight from the fridge.
Stretch the risen dough on your sheet pan, cover and refrigerate up to 12 hours. Pull out of the fridge while the oven preheats, top and bake.
Freezing pizza dough
Allow the dough to ferment about an hour at room temperature, then transfer to an airtight container or freezer bag. Place in the freezer, where it will keep up to a month.
Thaw the dough overnight in the refrigerator or few a couple hours at room temperature. Shape and bake as desired.