Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks

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There’s nothing quite like homemade pizza! The smell of dough rising, the fun of choosing your toppings, and the unbeatable taste of a crust that’s crispy on the outside and fluffy on the inside.

Making pizza dough from scratch may seem intimidating, but it’s actually a breeze—especially with this easy pizza dough recipe using yeast. Whether you’re a pizza-making pro or a beginner, this recipe is sure to become your go-to. Plus, you can make it ahead of time and store it in the fridge or freezer for a quick pizza night!

Tips for Making the Best Pizza Dough:

1. Use warm water: The water should be about 110°F (45°C) to activate the yeast properly. Too hot, and you’ll kill the yeast; too cold, and the dough won’t rise as well.
2. Knead the dough thoroughly: Kneading develops gluten, which gives your dough its structure. Knead for at least 7-10 minutes until the dough is smooth and elastic.
3. Let it rise in a warm spot: A warm, draft-free environment is key to a good rise. If your kitchen is cold, you can let the dough rise in an oven preheated to 200°F and then turned off.
4. Don’t rush the rising process: Allow the dough to double in size for the best texture. It’s tempting to cut this time short, but the slow rise creates more flavor and better dough.
5. Pre-bake the crust for a crispier finish: If you like a crisper crust, bake the dough for 5-7 minutes before adding your toppings.

Easy Pizza Dough Recipe with Yeast

Ingredients:

• 1 packet active dry yeast (2 ¼ teaspoons)
• 1 ½ cups warm water (110°F/45°C)
• 3 ½ to 4 cups all-purpose flour
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1 teaspoon salt

Instructions:

1. Activate the yeast:
   In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5-10 minutes until the mixture becomes foamy.
2. Mix the dough:
   Add the olive oil, salt, and 2 cups of flour to the yeast mixture. Stir with a wooden spoon until combined. Gradually add the remaining flour, ½ cup at a time, until a shaggy dough forms.
3. Knead the dough:
   Transfer the dough to a lightly floured surface. Knead for about 7-10 minutes, adding a little flour as needed, until the dough is smooth and elastic.
4. Let the dough rise:
   Place the dough in a lightly oiled bowl and cover it with a damp cloth. Let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
5. Shape the dough:
   Once risen, punch down the dough to release air. Divide it into two portions for two large pizzas or leave it whole for a thicker crust. Roll out the dough on a floured surface to your desired thickness.
6. Add toppings & bake:
   Preheat your oven to 475°F (245°C). Transfer the dough to a baking sheet or pizza stone, add your favorite toppings, and bake for 12-15 minutes or until the crust is golden and the cheese is bubbly.

Cheesy Garlic Bread Recipe (Using the Same Dough)

Why stop at pizza when you can whip up a batch of irresistible cheesy garlic bread with the same dough? This recipe is perfect for when you want something warm, garlicky, and filled with melty cheese. It makes a great appetizer, side dish, or snack, and it pairs perfectly with a cozy pasta dinner or a salad.

Ingredients:

• 1 portion of the pizza dough (from the recipe above)
• 3 tablespoons unsalted butter, melted
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning (optional)
• 1 ½ cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the dough:
   Preheat your oven to 400°F (200°C). Roll out one portion of the pizza dough into a rectangle or circle, depending on your preference, and place it on a lined baking sheet.
2. Make the garlic butter:
   In a small bowl, mix the melted butter with minced garlic and Italian seasoning.
3. Add the toppings:
   Brush the garlic butter mixture over the dough. Sprinkle evenly with shredded mozzarella and Parmesan cheese.
4. Bake:
   Bake the bread for 12-15 minutes or until the edges are golden and the cheese is melted and bubbly.
5. Garnish and serve:
   Remove from the oven and sprinkle with fresh parsley. Slice into sticks or wedges, and serve with marinara sauce or enjoy it on its own!

Common Questions & Answers

Q: Can I freeze the pizza dough?
A: Yes! After kneading the dough and letting it rise, divide it into portions, wrap tightly in plastic wrap, and freeze for up to 3 months. To use, thaw in the fridge overnight and allow it to come to room temperature before rolling out.

Q: Can I use this dough for other recipes?
A: Absolutely! This dough is versatile. You can use it for calzones, breadsticks, or even cinnamon rolls with a few ingredient tweaks.

Q: What if my dough doesn’t rise?
A: If your dough doesn’t rise, the yeast may not have been activated properly. Double-check the water temperature, and make sure your yeast hasn’t expired. Also, ensure you let the dough rise in a warm spot.

Q: Can I use instant yeast instead of active dry yeast?
A: Yes! You can substitute instant yeast for active dry yeast, using the same amount. With instant yeast, you don’t need to dissolve it in water first—just add it directly to the flour.

Q: How long can I store the dough in the fridge?
A: The dough will keep in the fridge for up to 3 days. Just make sure to cover it well to prevent drying out.

Making pizza dough from scratch is easier than you think, and with a little practice, you’ll be able to whip up pizza nights in no time! If you try this recipe, let me know how it turns out in the comments below.