While I’ve always liked pizza, I didn’t become a pizza lover until I started making my own. It’s just so much better than delivery and even a lot of fancy pizzerias. Pizza night is now a regular fixture in our house and so this basic pizza dough recipe that gets used a lot.
I’ve adapted it over time into what is for me, a near perfect pizza crust. It’s light and crispy on the outside while staying chewy on the inside. A wonderful base for whatever ingredients you like.
My latest and greatest version of this recipe includes herbs and garlic. They are completely optional, but I love how the extra boost of flavor in the dough impoves the overall flavor of the pizza.
You can mix and knead the dough with a stand mixer or with a spoon and then by hand.
The whole process takes about two hours, but most of that is wait time while the dough rises. If you need to speed things up, use a quick rising yeast. But the wait will have been worth it when you pull your sizzling, bubbling pizza from the oven and you take that first bite. Believe me.
The pizza shown in this post is brushed with olive oil and pesto, and topped with mozzarella, parmesan, tomatoes, basil, and salt and pepper.
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