Homemade pizza dough is so easy to make! This recipe creates the most perfect chewy, fluffy, and airy pizza crust. Use it for strombolis, cheesy bread sticks, garlic knots, and more!
In a stand mixer with a dough hook, combine bread flour, salt, and yeast. Then add water and knead on low speed for 5-10 minutes. Scrape the sides of the bowl as needed. The dough should be smooth and slightly tacky. If the dough is too dry or sticky, add more water or flour (respectively) a tablespoon at a time.
Place the dough in a large bowl and lightly coat the dough in olive oil. Cover with plastic wrap and let it rest for 2 hours or until it doubles in size. Optional for more flavor: refrigerate for 1-3 days.
Scrape the dough onto a lightly floured surface and form a ball by folding and pinching the sides of the dough towards the center. Repeat 5 times until you form a round ball with tension. For two small pizzas: cut the dough in half then form into two small balls. Cover with an upside down bowl or plastic wrap and let it rest for 1 hr.
While the dough is resting, preheat the pizza stone or steel at 550˚F.
Shape and stretch the pizza dough leaving a 1 inch crust. Top with desired toppings and bake for 8-10 minutes until the crust is crisp and golden brown.
Notes
Preheat the pizza stone or steel for 30 minutes or more.
Bake at the highest temperature in your oven for a crispy crust.
Use parchment paper to help transfer the pizza from the peel to the baking stone or steel. Remove the parchment paper after 2 minutes of baking.
If not using parchment paper, dust your pizza peel with flour, cornmeal, or semolina flour.