Easy Homemade Pizza Dough | Cobble Cooking

Headnote

Emily Peterson shared this as the kind of recipe that turns a quiet evening into an easy excuse to keep people at the table longer. It comes from Sally McKenney’s pizza dough, which means the method is dependable and forgiving enough to repeat without having to relearn it every time.

The best part is that one batch covers dinner now and another pizza later. Once the dough is in your regular rotation, homemade pizza starts feeling less like a project and more like a neighborhood default.

Cook's notes

Adapted from Sally McKenney's homemade pizza dough recipe from Sally's Baking Addiction.
The original source yields two 12-inch pizzas, so the listed servings are an estimated 6 to 8 people.
You can freeze one or both dough balls for up to 3 months after the first rise.
Active dry yeast works here too, but the rise may take closer to 90 minutes.

Variations

For an overnight version, refrigerate the dough after kneading and let it rise for 8 to 12 hours before shaping.
Top one pizza with pepperoni and green peppers or jalapenos for a more classic Friday-night version.

Ingredients

1 1/3 cups warm water, about 110 degrees Fahrenheit
1 tablespoon granulated sugar
2 1/4 teaspoons instant yeast
3 1/2 to 4 cups all-purpose flour, plus more as needed
2 tablespoons olive oil, plus more for greasing
1 teaspoon salt
Cornmeal, for dusting the pan
2 garlic cloves, minced, optional
1 cup pizza sauce, divided
4 cups shredded mozzarella, divided
Olive oil and additional toppings of choice, for finishing

Method

Whisk the warm water, sugar, and yeast together in the bowl of a stand mixer or a large mixing bowl, then let it sit for 5 minutes until foamy.
Add 3 1/2 cups flour, the olive oil, and salt, then mix until a shaggy dough forms and begins pulling away from the sides of the bowl.
Knead for about 5 minutes, adding small spoonfuls of flour only as needed, until the dough is soft, smooth, and slightly tacky but not sticky.
Lightly oil a large bowl, turn the dough to coat it, cover, and let it rise at room temperature for 60 to 90 minutes, until doubled.
Heat the oven to 475 degrees Fahrenheit and let it preheat for at least 15 minutes. Lightly grease two pizza pans or baking sheets and dust them with cornmeal.
Punch down the dough, divide it in half, and stretch each portion into a 12-inch round on a lightly floured surface. If the dough keeps shrinking back, let it rest for 5 to 10 minutes before trying again.
Transfer the dough rounds to the prepared pans, pinch up the edges into a rim, press a few dimples into the surface, and brush lightly with olive oil. Add the garlic if you like, then top each pizza with 1/2 cup sauce, 2 cups mozzarella, and any additional toppings.
Bake for 13 to 15 minutes, until the crust is golden and the cheese is bubbling, then slice and serve hot.