When I am making homemade pizza, either on the grill or in the oven, I usually resort to store-bought dough, from a supermarket (it’s so readily available – either in the dairy case or sometimes in the bakery section), or if I am organized and happy to make an extra stop I’ll go to a pizzeria. They are always happy to to sell you a ball or two.
But sometimes I have extra time and some active dry yeast, and maybe even a kid who’s looking for a kitchen project, and then homemade pizza dough is so much fun to make. There are endless ways to top pizza, too, making it a great opportunity for family collaboration. Or make individual pizzas, and let everyone top their own.
You can make extra and freeze it for future pizzas, as well, just wrap it really well in plastic wrap, and place it in freezer-proof zipper top plastic bags. It will keep for 4 months in the freezer. You can also refrigerate this dough, well wrapped, for up to three days and bring it to room temperature before using. Refrigerate or freeze the dough after dividing it into 2 balls after the main rising.
You can then use this dough to grill a pizza
Or use it to make a cast iron pan pizza.
Homemade Pizza Dough
- 1 package (2 1⁄4 teaspoons) active dry yeast or 1⁄4 ounce
- 1 teaspoon sugar granulated
- 1 teaspoon salt kosher or coarse
- 2 tablespoons olive oil plus extra for coating the bowl
- 3 cups all-purpose flour
- Place the yeast and sugar in a large bowl, add 1 cup of warm water, and let sit until small bubbles form, about 10 minutes. Mix in the salt and olive oil. Add the flour gradually, mixing until the dough pulls away from the side of the bowl. Turn the dough out onto a lightly floured work surface and knead it until smooth, about 4 minutes (you can also use a standing mixer with the dough hook attachment to do this). Place the dough in a well-oiled bowl and cover it with a damp dish towel or with plastic wrap.
- Let the dough sit undisturbed in a warm place until it is doubled in size, 1 to 1 1/2 hours.
- Punch down the dough, divide it into 2 balls, and let it sit for another 15 or so minutes, before starting to shape it into a circle on a lightly floured surface. Let it rest in a circle for another 10 or so minutes, then stretch out out further, and keep going until it is as large and as thin as you like it.
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