Description
This Easy Night Pizza Dough gives you a soft, easy to handle dough with a lightly crisp edge and plenty of flavour from garlic and Italian seasoning. It comes together without a long wait, so you can have homemade pizza in the oven pretty quickly.
Ingredients
Units
Scale
- 2 1/4 tsp active dry yeast
- 1/4 tsp white sugar
- 3/4 cup water, warmed to 110⁰F (43⁰C)
- 1 3/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp garlic pepper or Garlic Plus seasoning
- 1/2 tsp Italian seasoning
- Pizza sauce and toppings of your choice
Instructions
- In a small bowl, stir 2 1/4 tsp active dry yeast and 1/4 tsp white sugar into 3/4 cup water warmed to 110⁰F (43⁰C). Let it stand for about 8 minutes, until the yeast looks foamy. If nothing happens, your yeast may be past its best or the water temperature may be off, so it’s better to start again before continuing.
- In a large bowl, combine 1 3/4 cups all-purpose flour, 1/2 tsp salt, 1/2 tsp garlic pepper or Garlic Plus seasoning, and 1/2 tsp Italian seasoning.
- Pour the yeast mixture into the flour mixture and stir with a sturdy spoon until a shaggy dough forms. You can also use a stand mixer fitted with a dough hook if you prefer.
- Turn the dough onto a lightly floured surface and knead for about 2 minutes, just until it comes together and feels smoother. It doesn’t need a long kneading session.
- If the dough feels very sticky, sprinkle over a little extra flour, about 1 tsp at a time. If it feels dry or crumbly, wet your hands slightly and continue kneading rather than adding a lot of extra water at once.
- Cover the dough loosely and let it rest for 10 minutes. This little rest makes the dough easier to stretch without constantly springing back.
- Starting at the centre and working towards the edges, gently press and stretch the dough into a 12 inch circle or square, depending on the pizza you’re making. Try not to squash all the air from the outer edge if you like a slightly puffier crust.
- Place the dough on a lightly greased pizza pan and gently stretch it again if needed to reach the edges.
- Spread pizza sauce over the dough, leaving a small border around the edge, then add your favourite toppings. Don’t pile them on too heavily or the centre can take longer to bake.
- Bake at 500⁰F (260⁰C) for 8 to 12 minutes, or until the edges are golden and the crust is cooked through. Keep an eye on it near the 8-minute mark because ovens and toppings can make a difference.
Notes
Prepared, tried, and tested by Nikita
