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Perfect 10-Minute Classic Pizza Dough

This perfect 10-Minute Classic Pizza Dough recipe guarantees a soft and airy crust every time. Trust this simple, fail-proof method to achieve the ultimate homemade pizza base for your favorite toppings.
2
23 min
TOTAL TIME
227
CALORIES
$0.14
PER SERVING
Perfect 10-Minute Classic Pizza Dough
Ingredients
5 INGREDIENTS
4 SERVINGS
Olive Oil
2/3 ml olive oil
Salt
1/2 tsp salt
Table salt
Dry Active Yeast
1/2 tsp dry active yeast
Lukewarm Water
4 1/8 ml lukewarm water
All-purpose Flour
7 1/8 g all-purpose flour
Directions
12 STEPS
10 min
PREP TIME
13 min
COOK TIME
23 min
TOTAL TIME
1
In a mixing bowl, combine the all-purpose flour, salt, and dry active yeast.
2
Create a well in the center of the dry mixture, then pour in the olive oil and lukewarm water.
3
Using clean hands or a wooden spoon, mix and gradually shape the ingredients into dough.
4
Knead the dough until smooth and elastic, about 5 minutes.
5
Place the dough in a clean, lightly-oiled bowl and cover with a cloth.
6
Set the dough aside in a warm place to rest and rise for approximately 90 minutes.
7
Preheat the oven to 430° Fahrenheit (220° Celsius).
8
Sprinkle some flour on your working surface and carefully knead the risen dough for a few seconds.
9
Roll out the dough into a round or square shape, depending on your baking pan or pizza stone.
10
Transfer the dough to the prepared baking surface and top with your favorite pizza toppings.
11
Bake in the preheated oven for 13-15 minutes, or until the crust is golden and toppings are cooked.
12
Cut the pizza into slices and serve immediately.
Health Info
Macros
38g
CARBS
5g
FAT
5g
PROTEIN
Allowed on these diets
VEGETARIAN
VEGAN
Contains these allergens
WHEAT
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Frequently Asked Questions
Can I use all-purpose flour for pizza dough?
Why is my pizza dough not rising?
How long should pizza dough rise for the best results?
Why is my pizza dough tough?
Why is my pizza crust not crispy?
Can I freeze my pizza dough?
Do I need to oil my pizza dough before baking?
Can I prepare pizza dough without yeast?
What if I don’t have a pizza stone?
How thin should I stretch my pizza dough?