Michael and I first shared this easy pizza dough recipe when we had just started blogging, and it’s time for an update. Since first posting it, we’ve made it numerous times, and tweaked the recipe so it’s a winner every time. We usually make the dough with our Kitchenaid stand mixer, so I’ve added those directions to the recipe below.
This Italian-style pizza dough is an easy, delicious, and versatile recipe. We’ve used it to make bbq chicken pizza (pictured above), a chicago-style deep-dish pizza, pizza spiral breads, garlic bread, and even a delicious flatbread for our savory turkey burgers. Give it a try for yourself, and let us know what delicious meals you make!
Italian-style pizza dough and flatbread
(Makes 1 large pizza or 8 small flatbreads)
By Jane and Michael’s Gourmet Extravaganza (Adapted from Betty Crocker)
- 1 packet (2 1/4 tsp) regular active dry yeast
- 1/2 cup warm water (105°F to 110°F)
- 1 1/4 to 1 1/2 cups all-purpose flour
- 2 tsp extra-virgin olive oil
- 1/2 tsp salt
- 1/4 tsp sugar
In the bowl of a stand mixer, dissolve yeast in warm water and let rest 5 minutes, or until the mixture is slightly bubbly. Mix in 1/2 cup flour, oil, salt, and sugar on low speed using the paddle attachment. Using the dough hook attachment, stir in enough of the remaining flour to make a soft dough.
Knead dough for 5-10 minutes or until smooth, adding more flour if needed. We use our Kitchenaid with the dough hook on speed 2 for kneading. Place in a greased bowl and turn to coat dough with oil. If you won’t be using the dough right away, you can refrigerate it at this time — remove the dough from the fridge about 30 minutes before using. Otherwise, let the dough rise in a warm spot for 20 minutes. Gently punch down.
To make pizza (makes one large pizza):
Preheat oven to 450°F.Let dough rest for 10 minutes and then press out into an 11″x17″ baking sheet. Add pizza toppings of choice and bake for about 10 minutes, or until crust is lightly browned and pulls away from edges of baking sheet.
To make flatbread (makes 8 small flatbreads):
Preheat oven to 450°F. Divide dough into 8 pieces and let rest 10 minutes. Flatten each piece into a small circle about 4 inches in diameter — this can be easily achieved by pressing each piece into the clean lid of a sour cream container. Bake for 8 minutes, turning once. Flatbreads are done when dough is puffed and golden.