If pizza can be a muse, she’s mine! Today I’m sharing my recipe for take-out style pizza dough. This pizza dough is so easy to work with, the crust rises nicely and is so crunchy!
Ingredients For My Take-Out Style Pizza Dough
We start with some active dry yeast and warm water, then add olive oil, salt, and some sugar. Finally, I use all-purpose flour.
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How To Make Take-Out Style Pizza Dough – Step By Step
This is so easy to make. Just start it about 2-3 hours before you want to serve the pizza so that it has time to rise and rest. The first step is to sprinkle the yeast into the warm water and stir it around until the yeast melts. Cover and let it sit a good 10 minutes in a warm spot until it’s foamy.
Add the olive oil, salt and sugar.
Stir well to combine. Then add the flour a little bit at a time, mixing with a spatula.
When the dough becomes too tough to mix with the spatula, pour it out onto your work surface and knead for 10 minutes. Keep some flour nearby in case the dough gets too sticky. When the dough is smooth, place it in a well-oiled bowl and let it rise for an hour – or until it doubles in size. After the rising time, divide the dough into two equal balls, place in well-oiled bowls, cover, and let rest for 15 minutes. (At this point, I pre-heat my oven to 475 F)
Now we press each ball of dough onto a 9″ pizza pan. Note: I use a perforated pan because it helps the bottom of the dough to bake well. As you can see, I am pushing the dough from the center out to make that really nice thick lip around the pizza. At this point, if you only want to make one pizza, you can freeze the second ball of dough.
To help with “soggy bottoms”, I pre-bake my dough for 5 minutes at 475 F. The photo on the left shows that the dough has risen and bubbled up a little bit where I’m pointing. I usually just take a cup and push down all of the bubbly air pockets on the pizza at this point. That’s optional of course!
To help the crust from burning, I like to brush it with a little bit of pizza sauce. The last step is to top my pizza with my favorite ingredients, then bake it for 15 minutes at 475 F. Here is my recipe for Chunky Pizza Sauce.
For the love of pizza! Just for fun, I like to serve the pizzas in pizza boxes that I bought on Amazon!
If you’d like to see how I made these pizzas from start to finish, please check out my video: Pizza Night!
This is an easy recipe for take-out-style pizza dough. This recipe makes dough for two 9″ pizzas.
Ingredients
2 and 1/4 tsp (8 grams) active dry yeast
1 and 1/3 cups (335 ml) warm water, heated to 105-115 F (40-45 C)
2 tbsp (23 ml) olive oil
3/4 tsp (6 grams) salt
1 tbsp (14 grams) brown sugar
3 and 1/2 cups (500 grams) all-purpose flour, plus more as needed
Directions
- In a large mixing bowl, combine the yeast and warm water. Stir with a fork until the yeast is dissolved. Cover and let sit in a warm spot for 10 minutes until it becomes frothy.
- Mix in the olive oil, salt, and sugar. Add the flour, a scoop at a time, mixing with a spatula. When the dough becomes too hard to mix, turn it out onto your work surface.
- Knead the dough for 10 minutes, adding small amounts of flour if it gets sticky. Shape the dough into a ball and place it in a large mixing bowl that has been coated lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm spot for 1 hour or until it doubles in size.
- Punch the dough down to release the air and divide in two. Roll each half into a ball and let rest in two separate bowls lightly covered for 15 minutes.
- Preheat oven to 475 F (245 C, gas mark 9). Allow the oven to heat for at least 30 minutes.
- After the rest time, place each half of the dough onto a non-stick pizza pan. Using your fingers and starting from the middle, press the dough to the size of the pan. Press up against the edges of the pan to create the crust of the pizza.
- To combat soggy bottom crust, bake the dough as is for 5 minutes. If the dough has started to rise, gently press it down flat before topping.
- Top with your favorite sauce and toppings and bake for 15 minutes. For the last minute, broil to brown the cheese, if using.
Recipe Video Instructions
Notes
- Here is my recipe for Chunky Pizza Sauce.
This looks delicious! I have gotten to where I like homemade pizza better than take out. Homemade everything. I don’t know if I have become more discerning or if restaurants are just not as good anymore. Thanks for the recipe!
Thanks Sandi! ♥ I’m the same, the more I make homemade, the less I’m into restaurant pizza. I find it really very greasy.
I have never made a pepper soup, Rain, as we have usually had tomato soup with a grilled cheese sandwich, one of Patrick’s favorites. So, now we have a new soup choice! Years ago, I would help my mother can homemade tomatoes, so I well know about scoring and blanching the tomatoes to listen the skin. Peeling the skin off the peppers was something new. Could it be left on when they are roasted?
Definitely Dorothy, in fact a lot of folks leave the skins on when roasting because they are easy to peel off if they’ve charred a little bit. I’m sure you can make this soup with the skins left on, if they are cooked well, they should blend smoothly! I take them off because I really can’t digest skins very well!
We really like homemade pizza, Rain, so thanks for this post. Here’s my questions, if using instant yeast, which doesn’t require proofing is the same amount and/or does the water temp differ?
Rather than perforated pans, we have a single large cast iron pizza pan and would you either preheat or follow what you did here, put the dough on and bake a bit?
Dorothy, I’ve heard so many different theories about instant vs. active dry yeast. Some say use the same amount and no need to heat the water, others say you need to use 1/3 less instant…it’s confusing, I would say that you can substitute it one:one. If you normally don’t heat the water, I wouldn’t bother if you use instant yeast. Having said that, it will likely rise faster, so keep an eye on the dough. I’ve never used a cast iron pan for this pizza, I personally prebake all of my pizza dough because if I don’t it gets soggy with the toppings – but that’s because my oven doesn’t go higher than 475F. Hope that helps, sorry I can’t give specifics! Let me know how it works out please! ♥♥
The pizza boxes are a special touch! 🙂
I know that made it a lot of fun Becki, especially since no restaurant will deliver here! ☺