Perfect Pizza Dough Easy Homemade Recipe! By Letitia Montoya

The history of pizza dough traces back to ancient civilizations that made simple flatbreads with flour, water, and occasionally oil, baked on stones or in rudimentary ovens. Greeks and Romans enjoyed flatbreads topped with various ingredients, with Greeks using herbs and olive oil and Romans adding more complex toppings. In medieval Italy, focaccia, a flatbread seasoned with herbs and olive oil, served as a precursor to modern pizza dough. The concept of modern pizza began in 18th-century Naples, Italy, where a simple dough made with flour, water, yeast, and olive oil was topped with local ingredients like tomatoes, cheese, and basil. The iconic Margherita pizza, created in 1889 in honor of Queen Margherita of Savoy, featured tomatoes, mozzarella cheese, and basil, symbolizing the Italian flag. Pizza was introduced to the United States by Italian immigrants in the early 20th century, gaining popularity in cities like New York and Chicago, which led to various regional styles such as New York-style and deep-dish pizza. Today, pizza dough has evolved to include diverse variations, including gluten-free, whole wheat, and sourdough options, reflecting the rich cultural history and evolving tastes of people worldwide.

Classic Homemade Pizza Dough
Ingredients:

2 1/4 teaspoons (1 packet) active dry yeast
1 1/2 cups warm water (110°F or 45°C)
3 1/2 to 4 cups all-purpose flour
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon salt
Instructions:

Activate the Yeast:

In a small bowl, dissolve the yeast and sugar in the warm water. Let it sit for about 5-10 minutes until the mixture becomes frothy.
Make the Dough:

In a large mixing bowl, combine 3 1/2 cups of flour and salt. Make a well in the center and add the yeast mixture and olive oil.
Stir until the dough begins to come together. If the dough is too sticky, add more flour, a little at a time, until a soft, elastic dough forms.
Knead the Dough:

Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until it is smooth and elastic.
First Rise:

Place the dough in a lightly oiled bowl, turning it to coat all sides with oil. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for about 1 to 1 1/2 hours, or until doubled in size.
Prepare for Baking:

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat as well.
Punch down the dough to release any air bubbles and divide it into 2-3 portions, depending on the size of pizzas you want to make.
Roll out each portion on a lightly floured surface to your desired thickness.
Assemble and Bake:

Transfer the rolled-out dough to a pizza peel or baking sheet dusted with cornmeal.
Add your desired toppings.
Bake in the preheated oven for 10-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

Enjoy your homemade pizza!