Everyday Pizza Dough

A versatile everyday pizza dough recipe that bakes up with a light and bubbly crust.

📝 Ingredients

• 7 g active dry yeast
• 5 g granulated sugar
• 325 ml warm water (divided)
• 500 g all-purpose flour (or you can use 00 pizza flour)
• 3 g sea salt
• 30 ml olive oil

👨‍🍳 Instructions

1. 1Add yeast and sugar into a bowl with 1/2 C (125ml) lukewarm water. Give it a stir and set aside until yeast is bubbly and active.
2. 2Add flour and salt into the bowl of a stand mixer fitted with a dough hook attachment.
3. 3While the mixer is running, add the activated yeast mixture, remaining water (you may not need all of it) and olive oil and mix until the dough forms smoothly into a ball.
4. 4Note: If the dough appears too sticky, add additional flour, and if it's too dry, add a little water, 1 tablespoon at a time. This dough can be quite moist, so add a little water at a time.
5. 5Knead until dough is smooth and shiny, about 7-8 minutes in the mixer.
6. 6If you're making this dough for later use, you can place the dough into a large freezer bag. Store the dough in the fridge or freezer.
7. 7Lightly grease a large bowl with olive oil, add the dough, cover the bowl with plastic wrap and place in a warm area to double in size, about 1-1.5 hours, depending on how warm your kitchen is.
8. 8If you've placed the dough into the fridge, take it out 2 hours prior to baking to allow it to warm up.If you've frozen the dough, you'll need to defrost the dough overnight in the fridge and then bring it to room temperature.
9. 9Preheat the oven to 500°F/260°C with a baking steel or pizza stone on the bottom rack. Best to heat the steel for at least 30 minutes.
10. 10Deflate the risen dough and divide into 3 equal balls on a lightly floured surface.
11. 11Tear off a large piece of parchment paper.
12. 12Stretch the dough onto the parchment into a disc about 10" wide and place on toppings of your choice.
13. 13Bake the pizza at 500°F/260°C for 6-7 minutes.