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Homemade Easy Pizza Dough

By picky-palate.com

Homemade Easy Pizza Dough

Prep:10minCook:15min

This Easy Homemade Pizza Dough Recipe is made in 10 minutes! All you need is a few simple ingredients and stand mixer. The best pizza dough recipe you'll ever try!

Updated at: Mon, 09 Dec 2024 06:15:26 GMT

Nutrition balance score

Good

Glycemic Index

74

High

Glycemic Load

23

High

Nutrition per serving

Calories178.2 kcal (9%)

Total Fat4 g (6%)

Carbs30.6 g (12%)

Sugars0.6 g (1%)

Protein4.4 g (9%)

Sodium294.3 mg (15%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

warm, 110 degrees F

2 ¼ teaspoonsactive dry yeast

1 teaspoongranulated sugar

2 ½ cupsall-purpose flour

2 tablespoonsextra virgin olive oil

1 teaspoonkosher salt

¼ teaspoonGarlic Salt

Instructions

View on picky-palate.com

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Notes

26 liked

1 disliked

Delicious

Go-to

Easy

Under 30 minutes

Crispy

comoque· last year

Great dough will be my go to dough Mike loved it

April Eichholz· last year

I did it with my granddaughter

Jami Davis· 2 years ago

Used garlic powder instead of garlic salt. Split the dough in half, and it still made a 12+ inch pizza. The dough is really easy to work with, too. Next time, I'm gonna parbake the crust for a bit, then top it and and bake 15 minutes.....I like a crispier crust than this, but it was still delicious.

Anonymous Gin· 2 years ago

The first time I attempted this, I followed the instructions to stir the yeast into the water & sugar, but my yeast didn’t proof. This time in proofed the way I’ve always known—mix the water and sugar, then sprinkle the yeast on top and let set until bubbly. And this time, my dough turned out nicely, gave a nice rise, and made a very nice pizza crust. And instead of the Lawrey’s salt, I used Epicure’s SPG seasoning. I used this to make a thick crust, softer pizza with crispy edges. You could split in half and make 2 thin crust pizzas if you prefer.

The first time I attempted this, I followed the instructions to stir the yeast into the water & sugar, but my yeast didn’t proof. This time in proofed the way I’ve always known—mix the water and sugar, then sprinkle the yeast on top and let set until bubbly. And this time, my dough turned out nicely, gave a nice rise, and made a very nice pizza crust. And instead of the Lawrey’s salt, I used Epicure’s SPG seasoning. I used this to make a thick crust, softer pizza with crispy edges. You could split in half and make 2 thin crust pizzas if you prefer.