The Best Homemade Pizza Dough

Growing up, Friday nights used to be "pizza night." My mom would make homemade pizzas and my whole family, all four kids and my parents, would eat pizza and watch a movie together. I always looked forward to pizza night, when we'd get to create pizzas from scratch and top them however we wanted. Perhaps that's why, to this day, pizza is one of my favorite meals. But then again, who doesn't love pizza? This recipe has never failed me and is, hands down, the best homemade pizza crust. I also use this recipe for calzones and upside down pizzas.

Makes 2 pizzas or 4 calzones
Ingredients:
1/2 cup warm water (between 100-110° F)
2 1/4 tsp instant yeast
1 tbsp brown sugar
4 cups (22 oz) bread flour
1 1/2 tsp salt
1 1/4 cup water at room temp
2 tbsp olive oil

Proof Yeast is Active.

1. Measure the warm water into a 2-cup liquid measuring cup. Stir in yeast and brown sugar. Let sit while preparing dry ingredients to see if yeast proofs. You'll know the yeast is active if it starts to get bubbly

Smooth and Elastic Dough

2. In bowl from stand mixer, combine bread flour and salt. (I find the recipe much more accurate if I weigh the flour) Mix to blend. Add remaining 1 1/4 cup room temp water to yeast-water mixture. With dough hook attachment and mixer on low speed add yeast-water and olive oil to the flour mix. Mix until dough is formed and smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with a clean dry towel and let rise until doubled in size, about 1 1/2 - 2 hours.

Before Rising

After Rising

*I like to heat a small bowl of water in the microwave for about 5 minutes, and then leave the dough in the warm and moist microwave to rise. This makes the dough rise better and faster, especially in the cool dry winter months.

Dough Ready to Freeze

3. Punch down dough to deflate. Transfer dough to work surface and divide into two equal pieces. Form into smooth round ball. (If freezing, wrap in plastic wrap and baggie and freeze at this point.) Cover with towel and let dough relax for 10-30 minutes.

4. To bake, preheat the oven and pizza stone to 500° F for at least 30 minutes. Transfer the dough to shaping surface, lightly sprinkle with flour. Shape dough with lightly floured hands. If dough is too elastic, let dough relax a little longer before trying again. Top as desired. Bake until crust is golden brown and cheese is bubbling, about 8-12 minutes.

Here my dough rose
through the plastic wrap.

*Tips for freezing:
Make sure to double wrap the dough because it will continue to rise before freezing and while thawing.

To thaw dough... (Dough must be thawed and at room temperature to relax and be able to be rolled out.)
-For lunch the next day, place in refrigerator the night before.
-For supper the same day, place in refrigerator that morning.

Also great for clazones and upside down pizzas!

Adapted from Annie Eats.