Homemade Pizza Dough

The Foundation of Friday Night

I used to be intimidated by making pizza dough from scratch until I realized it is literally just five ingredients and 10 minutes of work. The rest is waiting, and the oven does the hard part. Now Friday pizza night is a non-negotiable tradition in our house.

Flour, Water, Yeast, Magic

Dissolve the yeast and a pinch of sugar in warm water (about 43°C/110°F -- it should feel like a warm bath). Let it sit for 5-10 minutes until foamy. In a large bowl, combine the flour and salt, then pour in the yeast mixture and olive oil. Stir until a shaggy dough forms.

Turn out onto a floured surface and knead for 8-10 minutes until the dough is smooth, elastic, and springs back when you poke it. Place in an oiled bowl, cover with a damp towel, and let rise for 1-2 hours until doubled in size.

Stretch, Don't Roll

Punch down the dough and divide if making multiple pizzas. Stretch it with your hands rather than a rolling pin -- this preserves the air bubbles that give pizza crust its characteristic chew and char.

Tina's Tips

• Warm water, not hot -- water above 50°C/120°F kills the yeast and your dough will not rise
• Knead until smooth and elastic -- if you can stretch a thin window of dough without it tearing, it is ready
• Cold ferment overnight in the fridge for more complex flavor and easier handling
• Stretch by hand instead of rolling -- a rolling pin crushes the air bubbles
• Preheat your oven as hot as it goes -- 250°C/500°F minimum for that perfect crispy-chewy crust