Food Recipes Master Pizza Dough 5.0 (1) 1 Review Here it is: the reason you’ll never leave your house again: homemade pizza dough. Okay, that might be a bit extreme, but the reality is, with your own easy pizza dough recipe that is this simple, there’s no reason to ever order takeout pizza again. This easy pizza dough recipe makes one batch that can be transformed into different styles: whether it’s a crispy-edged grandma pie, a deep-dish Chicago-style, or a sauce-drenched square with a frico-like crust. Don’t worry about it if you don’t have a stand mixer, kneading this pizza dough recipe by hand teaches you the feel of when it’s ready, and really, it's just as easy to do. Dough freezes very well and having a stash in the freezer means that homemade pizza night can be any time you please. Which surely, it's at least once a week, right? By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on April 19, 2019 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 20 mins Total Time: 1 hrs 13 mins Servings: 5 Yield: 1 Grandma Pie, 2 Detroit Pies, 4 Chicago Pies, 4 Neapolitan Pies, or 4 Roman Pies Ingredients 1 tablespoon olive oil, plus more for brushing 1 ¾ cups warm water (about 110°F) 2 ¼ teaspoons active dry yeast (from a ¼-oz. envelope) 4 ½ cups all-purpose flour, spooned and leveled, plus more for work surface 4 teaspoons kosher salt 1 tablespoon granulated sugar Directions Brush a large bowl with oil; set aside. Whisk water and yeast in a large bowl. Let stand for 10 minutes. Mix in oil. To mix dough with mixer: Place yeast mixture in the bowl of a stand mixer fitted with the dough hook. With mixer on low, gradually add flour, salt, and sugar; mix until no dry spots remain, about 2 minutes. Increase speed to medium; mix until dough makes a slapping sound against bowl and starts to climb up hook, about 5 minutes.To mix dough by hand: Add flour, salt, and sugar to yeast mixture, stirring with a rubber spatula until incorporated. Transfer dough to a lightly floured surface and knead, flouring surface as needed, until smooth but slightly sticky, about 10 minutes. Transfer dough to oiled bowl and turn to coat. Cover loosely with plastic wrap and place in a warm, draft-free area (on top of the refrigerator or in an off oven). Let rest until doubled in size, 1 to 1½ hours. Gently punch down dough. For Grandma pie: Leave whole. For Detroit pies: Divide into 2 18-ounce pieces. For Chicago or Neapolitan pies: Divide into 4 9-ounce pieces. Shape pieces into balls; use immediately or wrap individually in plastic wrap. Refrigerate for up to 2 days or freeze for up to 3 months. Rate it Print