Perfect Homemade Pizza Base (Print Version)
# Ingredients:
01 -
1 ¾-2 ½ cups regular or bread flour (250-295g), split up.
02 -
1 packet quick yeast (2 ¼ teaspoon).
03 -
1 ½ teaspoons white sugar.
04 -
¾ teaspoon table salt.
05 -
A pinch to ¼ teaspoon garlic powder or dried basil if you want.
06 -
2 tablespoons olive oil, with extra for coating.
07 -
¾ cup lukewarm water (175ml).
# Instructions:
01 -
Start by throwing 1 cup (125g) flour, quick yeast, sugar, and salt into a big bowl. Toss in some garlic powder and basil now if that's your thing.
02 -
Add your olive oil and warm water, then grab a wooden spoon and mix everything together until it's all wet.
03 -
Slowly work in another cup (125g) of flour, adding more bits as needed until you get a stretchy ball that pulls away from the bowl sides. It should feel a little sticky but not messy.
04 -
Grab another clean, big bowl and splash some olive oil in it, then use a pastry brush to coat the sides.
05 -
Dust your hands with a bit of flour, shape the dough into a nice ball, and pop it in the oiled bowl. Turn it around to get oil all over it, cover with plastic wrap, and let it sit somewhere warm for about 30 minutes until it doubles up.
06 -
Turn your oven to 425°F (215°C) if you're making pizza right away.
07 -
After it rises, push down on the dough gently and knead it a few times on a floured surface until it looks smooth. Use your hands or a rolling pin to flatten it into a 12-inch circle.
08 -
Move your dough onto a pizza pan lined with parchment, then pinch or fold the edges to make a nice rim.
09 -
Pour a tablespoon of olive oil over your pizza and spread it all around with a brush, making sure to get the edges too.
10 -
Stab the middle part all over with a fork so it won't bubble up weird.
11 -
Add whatever toppings you like and stick it in the hot oven for 13-15 minutes until everything looks golden and delicious.
12 -
Slice up your fresh pizza and dig in.
# Notes:
01 -
Regular flour makes a softer pizza base, while bread flour gives you more crunch on the outside.
02 -
You can swap in active dry yeast instead of quick yeast in the same amount.
03 -
Your water should feel warm but not hot, around 105-115°F (40-46°C).
04 -
If you're planning ahead, let the dough rise, then squish it down, wrap it up, and keep it in the fridge for a few days or freeze it for up to a month.