Transform your kitchen into your favorite pizzeria with this Gold Medal™ Classic Pizza Dough recipe! Learning how to make homemade pizza dough has never been easier. This reliable and easy pizza dough recipe uses Gold Medal™ flour to create a perfectly chewy and crispy pizza crust that's ideal for your next pizza night. Say goodbye to store-bought and hello to the best pizza dough for all your favorite toppings! Get ready for a truly authentic and delicious homemade pizza experience.
With just a few simple ingredients, you can make this homemade Classic Pizza Dough.
Water: This is the foundation of our dough! Warm water activates the yeast, allowing it to work its magic and help the dough rise, giving you a light and airy pizza base.
Regular or Fast-Acting Dry Yeast: The powerhouse behind the rise! Yeast is a living organism that ferments the sugars in the dough, producing carbon dioxide that creates those wonderful air pockets, resulting in a soft and pliable pizza dough.
Olive Oil or Vegetable Oil: A touch of oil adds richness and flavor to the dough, making it more tender and easier to handle. It also contributes to a beautiful golden-brown crust when baked.
Salt: More than just flavor! Salt helps control the yeast's activity, strengthens the gluten structure in the dough, and, of course, enhances the overall taste of your pizza crust.
Sugar: A little sugar provides food for the yeast, helping it to activate and rise efficiently. It also contributes to the browning of the crust, giving it that delicious golden hue.
Gold Medal™ All Purpose Flour or Gold Medal™ Bread Flour: This high-quality flour provides the structure for your pizza dough. The gluten in the flour develops during kneading, giving the dough its elasticity and chewiness, essential for a perfect homemade pizza.
Cooking Spray: Used to lightly grease the bowl, preventing the dough from sticking during its rising period.
Pizza Sauce: While not part of the dough itself, this is a key ingredient for your finished pizza! It provides the tangy, savory base for all your delicious toppings, transforming your dough into a complete homemade pizza.
Cheese Pizza: Sprinkle pizza sauce with 3 cups shredded mozzarella cheese (12 oz) and 1/4 cup grated Parmesan cheese.
Pepperoni Pizza: Arrange 1 package (3 oz) sliced pepperoni over pizza sauce. Sprinkle with 2 cups shredded mozzarella cheese (8 oz) and 1/4 cup grated Parmesan cheese.
Italian Sausage Pizza: In 10-inch skillet, cook 1 lb bulk Italian pork sausage and 1 cup chopped green bell pepper (if desired) over medium heat 8 to 10 minutes, stirring occasionally, until pork is no longer pink. Pour into paper towel-lined strainer to drain. Spread sausage mixture over pizza sauce. Sprinkle with 2 cups shredded mozzarella cheese (8 oz) and 1/4 cup grated Parmesan cheese.
Hamburger Pizza: In 10-inch skillet, cook 1 lb lean (at least 80%) ground beef, 1 cup chopped onion, and 1 teaspoon Italian seasoning over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked. Pour into paper towel-lined strainer to drain. Spread beef mixture over pizza sauce. Sprinkle with 2 cups shredded mozzarella cheese (8 oz) and 1/4 cup grated Parmesan cheese.
In a 1-quart saucepan, heat water over medium heat until warm and an instant-read thermometer reads 105°F to 115°F. In a large bowl, dissolve yeast in the warm water. With a wooden spoon, stir oil, salt, sugar, and half of the flour. Stir in enough of the remaining flour, 1/4 cup at a time, until the dough is easy to handle.
Lightly flour countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 10 minutes, sprinkling surface with more flour if the dough starts to stick, until dough is smooth and springy.
Spray a large bowl with cooking spray. Place dough in the bowl, turning dough to grease all sides. Cover the bowl loosely with plastic wrap; let rise in a warm place for 20 minutes. Gently push your fist into the dough to deflate it.
Cover the bowl loosely with plastic wrap; refrigerate at least 2 hours but no longer than 48 hours. (If the dough should double in size during refrigeration, gently push your fist into the dough to deflate it.)
Move the oven rack to the middle position in the oven. Heat oven to 425°F.
Place the dough on the center of an ungreased cookie sheet, 12-inch pizza pan, or square of parchment paper. Press the dough into a 12-inch round, using floured fingers. Press the dough from the center to the edge so the edge is slightly thicker than the center.
Spread the pizza sauce over the dough to within 1/2 inch of edge. If using parchment paper, slide pizza onto cookie sheet or pizza pan.
Add toppings for either cheese, pepperoni, Italian sausage, or hamburger pizza. (see Pizza Topping Ideas section)
Bake 15 to 20 minutes or until the crust is golden brown and cheeses are melted and lightly browned.
If you would like to use a pizza stone for cooking the pizza, place the stone in the oven while the oven is preheating. Shape and top pizza on parchment paper. Slide parchment directly onto hot pizza stone using a pizza peel when ready to bake.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 1g | 1% |
| Saturated Fat | 0g | 0% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 0g | % Value Not Available |
| Polyunsaturated Fat | 0g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 0mg | 0% |
| Sodium | 150mg | 6% |
| Total Carbohydrate | 16g | 5% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 0g | % Value Not Available |
| Protein | 2g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 0% |
| Iron | Value Not Available | 6% |
| Potassium | 40mg | 1% |
| Vitamin A | Value Not Available | 0% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 0% |
| Thiamin | Value Not Available | 10% |
| Riboflavin | Value Not Available | 8% |
| Niacin | Value Not Available | 8% |
| Vitamin B6 | Value Not Available | 0% |
| Folic Acid | Value Not Available | 10% |
| Vitamin B12 | Value Not Available | 0% |
| Pantothenic Acid | Value Not Available | 0% |
| Phosphorus | Value Not Available | 4% |
| Magnesium | Value Not Available | 0% |
| Zinc | Value Not Available | 0% |
| Manganese | Value Not Available | 8% |
| Selenium | Value Not Available | 10% |
| Copper | Value Not Available | 0% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
