Prep Time20 minutes Cook Time30 minutes Rise Time2 hours 30 minutes Total Time3 hours 20 minutes

Ingredients

• 2 tbsp white granulated sugar
• 2 tsp kosher salt
• 2 tbsp unsalted butter
• 2 ½ cups boiling water
• 6-7 cups all-purpose flour
• 2 ¼ tsp (1 pkg) instant yeast
• 1 large egg
• 1 tbsp sesame seeds (optional)

Instructions

• In the bowl of an electric mixer, combine the sugar, salt, butter, and boiling water. Allow the butter to melt and stir to dissolve the sugar and salt.
• When the mixture has cooled off to 100°F-110°F, add 6 cups of flour and the instant yeast. Using the dough hook on the mixer, knead the dough on medium speed for 5 minutes.
• After the dough has kneaded, stop the mixer and check the dough. If it is shaggy and sticking to the sides of the bowl, add ¼ cup of the reserved flour. Work the flour into the dough for 2-3 minutes and check again, adding more flour as needed.
• When the dough starts to clear the sides of the mixing bowl and cling to the dough hook, remove it from the mixer. Sprinkle 1 tbsp flour on the counter and knead the dough, pushing it away, then folding it back on itself, and repeating the process. The dough should slightly stick to the counter when sitting but easily become smooth when being kneaded.
• Place the dough in a lightly oiled large bowl and cover. Set the bowl in a warm place, such as an oven that has been warmed to 100°F and turned off. Allow the dough to rise until doubled, 1 to 1 ½ hours.
• Once the dough has risen, punch it down. Split into two even amounts. Working with one piece at a time, roll the dough into a 10-inch by 13-inch rectangle. Roll the dough up lengthwise, like rolling cinnamon rolls or a jelly roll. Pinch the seam tightly as well as the ends to seal. Set the loaf on a parchment-lined baking sheet pan with the seam side down and the pinched ends placed underneath the loaf. Repeat with the second piece of dough.
• Beat the egg in a small bowl until smooth. Brush the loaves with the beaten egg. Sprinkle with sesame seeds if using. Use a sharp knife to make five diagonal ½-inch deep cuts in each loaf. Place the loaves in a warm place to rise for 1 hour. Also, preheat the oven to 375°F.
• Once the dough has risen, place the loaves in the preheated oven. Bake for 20-30 minutes until the bread is a deep golden color on the top and bottom. If using an instant-read thermometer, the center of the bread should read 200°F once baked. Remove the loaves from the oven and cool for 30 minutes before slicing.

Ingredients

• ▢ 2-2 ⅓ cups all-purpose flour OR bread flour¹ divided (250-295g)
• ▢ 1 packet instant yeast² (2 ¼ teaspoon)
• ▢ 1 ½ teaspoons sugar
• ▢ ¾ teaspoon salt
• ▢ ⅛-¼ teaspoon garlic powder and/or dried basil leaves optional
• ▢ 2 Tablespoons olive oil + additional
• ▢ ¾ cup warm water³ (175ml)

Instructions

• Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.
• Add olive oil and warm water and use a wooden spoon to stir well very well.
• Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I’ve found that sometimes I need as much as an additional ⅓ cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl . The dough will still be slightly sticky but still should be manageable with your hands.
• Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
• Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic

• wrap and place it in a warm place.
• Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
• Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times). 
• Use either your hands or a rolling pin to work the dough into 12″ circle.

• Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.
• Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil. 
• Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
• Add desired toppings (see the notes for a link to my favorite, 5-minute pizza sauce recipe!) and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.

Notes

¹I’ve found that all-purpose flour yields a softer crust while bread flour gives a slightly crispier exterior. Please see the post for more information on all-purpose vs. bread flour in pizza dough.

²Many commenters have reported using active dry yeast (use the same amount, 2 ¼ teaspoon) with success. Some people have proofed the yeast first with the ¾ cup warm water, which is what I would recommend, while others have just mixed it into the dough as instructed. Both have had success! 

³Ideally your water should be between 105-115F (40-46C). I usually just use warm tap water but do make sure that your water isn’t too hot or it will kill your yeast!

Making in Advance:

To make in advance, let the dough rise covered at room temperature as indicated in the recipe, then deflate it, wrap it tightly so it doesn’t dry out, and store in the refrigerator for up to several days or it will freeze for up to a month. 

Top your pizza off with my favorite, easy, homemade pizza sauce!