Classic Homemade Pizza Dough (Crispy & Chewy)

Yeast Bloom & Wet Mixture

• 30g fresh yeast (or 10g / 1 packet active dry yeast)
• 1 teaspoon granulated sugar (fuels yeast activity)
• 1 teaspoon fine sea salt
• 3 cups lukewarm water (not hot, around 650ml)
• 3/4 cup vegetable oil or extra virgin olive oil (180ml)
• 1 tablespoon clear spirits or vodka (traditional pizzeria secret for an extra blistered crispy crust)

Dough Structure

• 1 kg all-purpose or bread flour (keep extra for dusting the counter)

Kneading and Proofing

1. 1

   In a large basin or bowl, dissolve the yeast, sugar, and salt in 1 cup of lukewarm water until completely smooth.

2. 2

   Pour in the olive oil and the tablespoon of clear spirits. Add half the flour (approx. 500g) and mix vigorously with a sturdy spoon until a smooth, batter-like paste forms.

3. 3

   Pour in the remaining lukewarm water and gradually incorporate the rest of the flour by hand until the dough pulls cleanly away from the sides of the bowl.

4. 4

   Transfer onto a lightly floured countertop and knead enthusiastically for 8 to 10 minutes, stretching and folding until elastic, smooth, and supple.

5. 5

   Divide into 5 equal dough balls (approx. 350g each), cover with a clean kitchen towel, and let rise in a warm, draft-free spot for 30 to 40 minutes until doubled in size.

Shaping, Pre-Baking, and Topping

1. 6

   Preheat your oven to the highest setting available (between 220°C - 250°C / 450°F - 500°F).

2. 7

   Take a proofed dough ball, dust with flour, and roll out with a rolling pin (or stretch by hand from center to rims) to a 14-inch (35cm) round disc.

3. 8

   Place onto a pizza pan, dock lightly with a fork to prevent massive bubbles, and brush lightly with seasoned tomato sauce.

4. 9

   Pre-bake in the hot oven for 10 to 12 minutes until set. Remove, top generously with your favorite cheeses, meats, and vegetables, and return to the blistering oven for another 5 to 8 minutes until golden and bubbling.