Creating the perfect pizza dough is the foundation for a great homemade pizza. This recipe ensures a crispy and chewy crust that will hold up to any toppings you choose. Whether you’re a pizza-making novice or a seasoned pro, this dough recipe will become your go-to.
The Best Pizza Dough
Why This Pizza Dough Is the Best
- Crispy and Chewy Texture: The dough bakes to a perfect balance of crispy on the outside and chewy on the inside.
- Versatile: This dough is versatile enough to use for thin-crust, thick-crust, or even stuffed-crust pizzas.
- Simple Ingredients: Made with just a few pantry staples, this dough is easy to prepare and doesn’t require any special ingredients.
- Flavorful: The addition of a bit of sugar and olive oil in the dough adds depth of flavor, making it delicious on its own or with any toppings.
Perfect for Any Occasion
Whether you’re hosting a pizza night, preparing a weeknight dinner, or looking to impress your guests with homemade pizza, this dough is the perfect choice. The combination of crispy, chewy texture and rich flavor makes it a crowd-pleaser that everyone will enjoy.
Ingredient Notes
- Instant Yeast and Sugar: Instant yeast provides the dough’s rise and airy texture, while a touch of sugar activates it quickly for a head start on leavening.
- Gluten-Free Flour and Baking Powder: Gluten-free all-purpose flour maintains structure, and baking powder adds an extra lift to create a light and chewy base.
- Olive Oil and Egg: Olive oil contributes to a tender, flexible crust with great flavor, while the egg binds the ingredients for elasticity.
- Water and Vinegar: Water hydrates the dough, while vinegar enhances gluten-free flour’s stability, adding a slight tang that enhances flavor.
Tips for Making the Best Pizza Dough
- Use Warm Water: Activate the yeast with warm water to ensure the dough rises properly.
- Knead Well: Knead the dough for about 10 minutes to develop the gluten, which gives the dough its chewy texture.
- Let It Rise: Allow the dough to rise for at least an hour or until it doubles in size for the best texture.
- Use a Pizza Stone: Baking on a pizza stone can help achieve a perfect crust by distributing heat evenly.
Serving Suggestions
- Classic Margherita: Top the dough with tomato sauce, fresh mozzarella, and basil for a classic Margherita pizza.
- Pepperoni and Cheese: Go traditional with pepperoni and a blend of mozzarella and Parmesan cheese.
- Veggie Delight: Load up with your favorite vegetables like bell peppers, mushrooms, and onions for a veggie-packed pizza.
- BBQ Chicken: Use BBQ sauce, cooked chicken, red onions, and cilantro for a delicious BBQ chicken pizza.
- Four Cheese: Combine mozzarella, Parmesan, fontina, and gorgonzola for a decadent four-cheese pizza.
A Must Try
There’s nothing quite like the taste of homemade pizza with freshly made dough. This recipe is the perfect way to treat yourself or your loved ones to something special. Crispy, chewy, and packed with flavor, it’s sure to become a favorite in your home.
Be sure to check out these other delicious dinner recipes!
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Buffalo Chicken Pizza
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Pepperoni Pizza
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Margherita Pizza
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Chicken Alfredo Pizza
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Alfredo Pizza
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Chicken Pizza
The Best Pizza Dough
This Pizza Dough is the ultimate gluten-free foundation for your favorite pizza creations. With a perfectly soft, chewy texture, it's easy to roll out and holds up to toppings without crumbling. The added vinegar boosts the dough’s elasticity, giving it an authentic pizzeria-style texture, ready for baking into a crispy, golden crust.
Ingredients
- 1 packet instant yeast
- 2 ½ cups gluten free all purpose baking flour
- ¾ cup + 2 tablespoons water
- 1 tbsp white sugar
- 1 tsp vinegar white or apple cider
- 1 tsp salt
- 1 tsp baking powder
- 5 tbsp olive oil
- 1 egg
Instructions
- Microwave the water for about 30 seconds, or until it reaches 110-115°F. It should be warm enough to activate the yeast, but not too hot, as high temperatures can kill it.
- Combine the sugar and a packet of yeast, stirring well, and let it rest for 5 minutes.
- In the meantime, mix the flour, baking powder, and salt. Then, add the beaten egg, vinegar, olive oil, and the yeast mixture with water.
- Stir the mixture with a wooden spoon or rubber spatula until a dough starts to come together; it may still be a little sticky.
- Cover the bowl with plastic wrap, then place a towel over it, and let the dough rise in a warm spot for 1 hour. The oven works well as a cozy place for this.
- After the dough has risen for 1 hour, preheat the oven to 425°F. Place the dough in the fridge for 15 minutes to chill slightly, making it easier to roll out.
- Transfer the dough onto a floured sheet of parchment paper and gently knead in 1-2 tablespoons of flour, just until it becomes a smooth ball.
- Be careful not to add too much flour—just enough to make the dough less sticky and easy to handle.
- Using a floured rolling pin, roll the dough into a rough 12-inch circle. I prefer a thicker crust, but if you like it thinner, you can stretch it out for a larger pizza or two smaller ones, depending on your preference.
- Brush the top of the crust generously with olive oil and bake for 12 minutes.
- Take the crust out of the oven, then add your sauce and desired toppings. Return it to the oven and bake for another 10-12 minutes.
- If you like a crispier crust, bake it a bit longer; for a doughier texture, bake it a little less. Once it's done, let it cool for a few minutes before slicing and enjoying!
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The Best Pizza Dough