Joanna Gaines Pizza Dough (Print Version)
# Ingredients:
→ Dough Ingredients
01 -
2-2 ⅓ cups all-purpose flour or bread flour, divided (250-295g)
02 -
1 packet instant yeast (2 ¼ teaspoons)
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1 ½ teaspoons sugar
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¾ teaspoon salt
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⅛-¼ teaspoon garlic powder and/or dried basil leaves (optional)
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2 tablespoons olive oil, plus additional
07 -
¾ cup warm water (about 40-45°C or 105-115°F, 175ml)
# Instructions:
01 -
In a large bowl, mix 125g (1 cup) of the flour, yeast, sugar, salt, and optional seasonings.
02 -
Stir in olive oil and warm water using a wooden spoon until well combined.
03 -
Gradually add another 125g (1 cup) of flour, and add extra if needed (up to 45g/⅓ cup). Stir until the dough forms an elastic ball that pulls away from the bowl sides.
04 -
Lightly oil a clean bowl with olive oil and transfer the dough. Roll it to coat in oil, cover tightly with plastic wrap, and let it rise in a warm spot for 30 minutes until doubled in size.
05 -
Heat your oven to 215°C (425°F) while the dough rises.
06 -
Deflate the dough gently, knead briefly on a floured surface (3-5 times), and shape into a 30cm (12-inch) circle.
07 -
Place the dough on a parchment-lined pizza pan, pinch or fold the edges for a crust, and brush the entire surface with olive oil (about 1 tbsp).
08 -
Poke holes with a fork across the center of the dough to prevent bubbling while baking.
09 -
Add your favorite toppings, then bake for 13-15 minutes until the crust is golden brown and the toppings are cooked.
# Notes:
01 -
Warm water helps activate yeast properly; avoid hot water to prevent killing the yeast.
02 -
Coating the dough with olive oil keeps it moist and easier to work with while adding flavor.
03 -
Poking holes with a fork prevents air pockets and ensures even baking.
04 -
A fully preheated oven ensures the crust turns crispy without drying out.
05 -
Gradually add flour to maintain an elastic, slightly sticky dough for easy shaping.