Pate a Pizza Maison | Pizza Dough

Introduction

Straightforward yeast dough for a tender, chewy pizza crust with optional garlic butter finish. Source: https://thesaltymarshmallow.com/easy-miracle-pizza-dough/#recipe

Ingredients

• 1 tablespoon yeast
• 1 cup warm water
• 1/2 teaspoon granulated sugar
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 1/2 to 3 cups all-purpose flour
• 2 tablespoons butter, optional
• 2 teaspoons garlic powder, optional

Directions

1. Heat oven to 450°F. In a large bowl or stand mixer, stir yeast and sugar into warm water until dissolved. Let sit 10 minutes until foamy.
2. Add salt and olive oil. Add flour 1/2 cup at a time, stirring (or using dough hook) after each addition until the dough pulls from the bowl and is no longer sticky.
3. Knead for 3 minutes in the bowl or on a floured surface (or with dough hook on medium) until smooth.
4. Roll or pat dough on a floured surface into a large circle about 1/4–1/2 inch thick. Place on an oiled pizza pan.
5. Bake crust 5 minutes. Remove, top as desired, and bake another 10 minutes until cooked through.
6. Optional garlic butter: microwave butter with garlic powder. Brush over hot crust; broil 1–2 minutes until golden.

Tips

• Adjust flour to achieve soft, slightly tacky dough that releases from the bowl; too much flour yields a tough crust.
• Prebaking the crust prevents sogginess once topped.
• Proof yeast fully; if no foam after 10 minutes, start over with fresh yeast and properly warm water.

Optional Additions

• Brush crust edges with olive oil and a pinch of salt before baking for extra flavor.
• Freeze dough up to 3 months: wrap in plastic, bag, and expel air. Thaw in fridge overnight before use.

Notes

• Calorie counts vary with toppings.