Recipe courtesy of Guy Fieri
Prime-Time Pizza Dough
Total:
2 hr 10 min
Active:
2 hr
Yield:
enough for 2 large pizzas or 4 small pizzas
Level:
Easy
Total:
2 hr 10 min
Active:
2 hr
Yield:
enough for 2 large pizzas or 4 small pizzas
Level:
Easy

Ingredients

Directions

In the bowl of a stand mixer, dissolve the sugar in 1 cup warm water (110 degrees F to 115 degrees F). Sprinkle the yeast on top and let stand 10 minutes, or until foamy. Add the olive oil and salt, then use the dough hook to mix in the flour until the dough starts to come together. Allow the machine to knead the dough until smooth. (If you don't have a stand mixer, you can pulse the dough in a food processor until it is smooth and elastic. Or combine by hand in a large bowl.)

Turn out the dough onto a floured board and knead 2 to 3 minutes. Place the dough in an oiled bowl and turn to coat the surface. Cover the bowl with plastic wrap and let stand in a warm place until the dough has doubled in size, about 1 hour.

Turn out the dough onto a lightly floured surface and divide it in half for 2 large pizzas, or into 4 pieces for small individual pizzas. Form into smooth, tight balls, cover loosely with plastic wrap or a well-floured kitchen towel and set in a warm place to rise again, 30 to 45 minutes. (If you're not using the dough right away, wrap tightly in plastic wrap and refrigerate up to 2 days or freeze up to 1 month.)

Set a pizza stone in the oven and sprinkle a pizza peel lightly with flour. (If you don't have a stone, you can bake your pizza on a pizza pan or baking sheet sprinkled with flour.) Preheat the oven to 500 degrees F.

Press the dough with your fingers until it's as flat as possible, then drape it over both of your fists and gently pull the edges outward while rotating the crust. When the circle has reached the desired size and thickness, place it on the pizza peel (or on the prepared pan). Top the pizza as desired and slide it from the peel onto the hot stone (or transfer the pan to the oven).

Bake 8 to 12 minutes, depending on the thickness, or until the crust is crisp and golden.

Guy's Favorite Topping Combos

The French Pig (pictured above)

Cooked pancetta, sauteed leeks and apple, brie, balsamic vinegar

The Motley Que

Pulled chicken, barbecue sauce, red onions, cilantro, fontina

Spicy Hawaiian

Canadian bacon, pineapple, red jalapeno, marinara sauce, mozzarella

Au Naturel

Parmigiano-reggiano, fresh rosemary, olive oil, cracked black pepper, sea salt

Photograph by Dave Lauridsen

IDEAS YOU'LL LOVE

Pizza Dough

Recipe courtesy of Bobby Flay

Pizza Dough

Recipe courtesy of Tyler Florence

Pizza Dough

Recipe courtesy of John Libonati

Cauliflower Crust Pizza

Recipe courtesy of Valerie Bertinelli

Robiolo Pizza

Recipe courtesy of Bobby Flay

Pizza

Recipe courtesy of Bobby Flay

Cauliflower Crust Pizza

Recipe courtesy of Ree Drummond

Cauliflower Pizza Crust

Recipe courtesy of Katie Lee

Fresh Pasta Dough

Recipe courtesy of Kelsey Nixon

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Bakers vs. Fakers

          10pm | 9c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking