Ingredients
Cooking spray
1 1/4 c. lukewarm water
1 tbsp. granulated sugar
1 packet (2 1/4 tsp.) active dry yeast
3 c. all-purpose flour, plus more for surface
2 tsp. kosher salt
1/4 c. extra-virgin olive oil
Extra-virgin olive oil, as needed
1/4 c. coarse cornmeal
1 c. marinara, divided
1 lb. fresh mozzarella, thinly sliced, divided
Fresh basil leaves, for garnish
Preparation
Step 1Grease a large bowl with cooking spray and set aside. In a small bowl, stir together lukewarm water and sugar, then sprinkle over yeast and let sit until frothy, about 8 minutes.Step 2In another large bowl, add flour, salt, and oil. Pour in yeast mixture, then mix with a wooden spoon until everything is combined and a shaggy dough begins to form. Knead against sides of bowl until dough starts to come together. Turn dough out onto a well floured surface and sprinkle with more flour on top. Knead dough, adding more flour as necessary until it feels elastic and only slightly tacky, 5 minutes. Dough should still be slightly sticky. Step 3Form into a tight ball, place into your oiled bowl, and cover with a clean dish towel. Let rise in a warm spot in your kitchen until doubled in size, about 1 1/2 hours.Step 4Gently punch down dough, then divide in half. Roll each half on your counter to form a tight ball. At this point, you can freeze one, or make two pizzas. Cover dough with a clean towel and let rest as you preheat oven to 500°, or at least 20 minutes. Step 5Grease a large baking sheet with olive oil and sprinkle all over with half of the cornmeal. On a lightly floured surface, gently flatten one ball of dough and roll with a rolling pin (or stretch with your hands) until about 12” in diameter. If dough springs back, cover and let rest for 10 minutes, then roll out again. Step 6Carefully transfer to prepared baking sheet and use your hands to reshape and stretch as needed. Brush dough all over with oil. Then, add your sauce to the middle of the dough and spread outwards with a spoon or ladle, leaving about 1” for the crust. Top with slices of fresh mozzarella.Step 7Bake until crust is golden and cheese is melty, 12 to 15 minutes. Top with fresh basil leaves and a drizzle of olive oil.
This recipe yields two pizzas, so make two to customize and call it a pizza party, or freeze one ball of dough for later. New to making dough from scratch? We’ve got you. Follow our step-by-step guide for perfect results every time. What’s the best flour to use for homemade pizza dough? Our pizza dough recipe uses all-purpose flour which lends to a softer and all around basic dough. Bread flour is also very common and makes for a crunchier and chewier crust. If you want use bread flour you may need a bit more water as it’s more absorbent than all-purpose—add water 1 tablespoon at a time until the dough comes together. How do I stretch out pizza dough? Start by rolling it out with a rolling pin as thick or as thin as you want. After that, use your hands to help move things along further. Rolling out pizza dough can be fun but also a bit frustrating. You’ll notice that the dough keeps wanting to get smaller—that’s your gluten at work! If it’s resisting too much, let it rest for 10 minutes, then get back to it. How do I freeze homemade pizza dough? Pizza dough is perfect for freezing so you have some on hand when the craving hits! This recipe yields two pizzas so you can easily make one pizza now and freeze the second for later. After the first rise, divide the dough in half. Lightly rub the dough you want to freeze in olive oil and wrap in plastic wrap. Place in a freezer safe bag and freeze, where it will ough will last for about 3 months. To thaw dough, unwrap and place in a bowl, covered, in the refrigerator overnight or for at least 8 hours. When ready to make pizza, sit it out at room temperature for 30 minutes, then continue to roll out dough and bake as directed. Have you made this yet? Let us know how it went in the comments below!
