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Simple 4-Ingredient Homemade Pizza Dough Recipe

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3.8 from 5 reviews

A simple and easy homemade pizza dough recipe using only four ingredients. This dough yields a light, airy crust perfect for a variety of toppings like classic Margherita or kale and crème fraîche. The recipe involves mixing, rising, shaping, and baking at high heat for a perfect pizzeria-style pizza at home.

Ingredients

Dry Ingredients

  • 4 cups (512 g) bread flour or all-purpose flour, plus more for assembly
  • 3 to 4 teaspoons (10 to 15 g) kosher salt
  • 1 teaspoon (4 g) instant yeast

Wet Ingredients

  • 1.75 to 2 cups (400 to 454 g) lukewarm water
  • 1 to 2 teaspoons olive oil (optional, for coating dough and baking)

Instructions

  1. Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add lukewarm water and mix with a rubber spatula until a sticky dough ball forms. Pour a drop or two of oil over the dough and rub with your hands to coat. Cover with a damp towel or plastic wrap and set in a warm spot to rise for 1 to 1.5 hours until doubled in bulk. Optionally, after 30 minutes, perform a set of 8 to 10 stretches and folds to strengthen the dough.
  2. Prepare the oven: Place a Baking Steel or pizza stone in the top third of your oven. Preheat the oven to its hottest setting, typically 550°F (288°C), and allow the stone or steel to heat for at least 45 minutes.
  3. Ball up the dough: Flour your work surface liberally. Turn the risen dough out and divide into 4 equal portions using a bench scraper. Shape each into a ball by pinching the dough underneath with floured hands. If not baking immediately, store in the fridge or freeze. If baking immediately, let the dough balls rest for 30-60 minutes in a floured, lidded container.
  4. Proof the dough (if refrigerated): Remove dough from the fridge 60 to 90 minutes before baking to allow it to come to room temperature and further proof in a floured, covered vessel.
  5. Shape the pizzas: Handling minimally, stretch each dough ball to a 10-12 inch round. Use the backs of your hands to gently stretch the dough. Place on a parchment-lined pizza peel with a few drops of oil in the center for ease.
  6. Add toppings: For Margherita, spread 2 ounces tomato sauce, top with 3 ounces mozzarella, drizzle olive oil, and season with flaky sea salt. For kale and crème fraîche pizza, toss kale with olive oil and salt, spread 1-2 tablespoons crème fraîche on dough leaving a border, add garlic, grated Parmigiano Reggiano, and top with kale.
  7. Bake the pizza: Slide the pizza with parchment paper onto the heated stone or steel. Bake for about 5 minutes until the top is blistered and crust is cooked. Remove from oven, add fresh basil if making Margherita, cut, and serve. Discard parchment paper.

Notes

  • You can refrigerate the dough for next-day use or freeze for up to 3 months. Thaw in the fridge overnight and proof for 60-90 minutes before baking.
  • Performing a set of stretches and folds after the initial rise helps develop strength and lightness in the dough.
  • Using a Baking Steel or pizza stone preheated to 550°F ensures a crispy crust similar to pizzeria-style pizza.
  • Oil on parchment paper is optional but helps in sliding the pizza easily into the oven.

Find it online: https://marthatasty.com/simple-4-ingredient-homemade-pizza-dough-recipe/