This Homemade Pizza Dough will give you a nice thick and chewy crust. It is a great basic pizza dough! | www.countrysidecravings.com
Homemade Pizza Dough
Prep Time
1 hr
Total Time
1 hr
 
Author: Countryside Cravings
Ingredients
  • 2 1/4 cups all purpose flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon instant yeast
  • 3/4 cup very warm 110-115 degrees F milk
  • 1 tablespoon olive oil
Instructions
  1. In the bowl of your stand mixer combine the flour, sugar, salt and yeast. Attach the dough hook and add in the remaining ingredients. Mix on low until everything is combined.
  2. Once everything is combined mix on low for 10 minutes. When finished your dough should be only slightly tacky. If it is unmanageable add in a small amount of flour at a time until it becomes more manageable.
  3. Coat a large bowl with olive oil and place the dough in the bowl turning once to coat dough. Cover with a towel and set in a warm place to rise until double in size. (I like to turn my oven on briefly to make a nice warm and draft free place for the dough to rise)
  4. Punch your dough down to release the air and shape into a ball. At this point you may freeze your dough. See recipe notes for instructions. Otherwise, place your dough on a lightly floured surface and roll to 14 inches. Place on a lightly greased pizza pan then pierce the dough numerous times with a fork. I do this to prevent any large air bubbles from forming. Top and bake according to your favorite pizza recipe.
Recipe Notes

*The dough can be placed in a greased bowl then covered in plastic wrap and kept in the refrigerator overnight. When ready to use allow the dough to come to room temperature (about 30 minutes.)

FREEZING INSTRUCTIONS:
STEP 1: Make the pizza dough according to directions and let rise one time.
STEP 2: Shape into a ball and lightly coat with olive oil.
STEP 3: Place dough into its own zip lock freezer bag and squeeze out all the air. Freeze for up to 3 months.
STEP 4: TO USE DOUGH: Place in the refrigerator for at least 12 hours to thaw. I just put it in the refrigerator overnight and use it that evening. Set it on the counter top for at least 30 minutes to allow your dough to come to room temperature before using it. This step is necessary!