The Easiest Actually Good Pizza Dough

Steps

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1. 1
   Combine warm water, olive oil, yeast, salt, and sugar in a bowl. Gradually add the flour using a sturdy spoon and stir until the flour is hydrated and forms a shaggy mass.
   ▶ ≈0:00
2. 2
   Switch to mixing with a soaking wet hand, squeezing and folding the shaggy dough repeatedly until all ingredients are fully incorporated and the dough becomes homogenous.
   ▶ ≈1:13
3. 3
   Cover the bowl with a lid and let the dough ferment at room temperature for 30 minutes.
   ▶ ≈1:53
4. 4
   Perform strength-building folds using a wet hand. Grab a corner of the dough, gently stretch it out, and fold it back over itself. Repeat this 4-5 times around different sections of the dough.
   ▶ ≈2:08
5. 5
   Flip the dough seam-side down and shape it into a tight ball by rounding it up while tucking under to create tension. Cover and ferment at room temperature for 60 more minutes.
   ▶ ≈2:37
6. 6
   Turn the dough out onto a lightly floured surface and divide it into four equal pieces, each weighing approximately 280 grams.
   ▶ ≈4:16
7. 7
   Shape each dough ball by folding the sides inward, turning 90 degrees to repeat on the other sides, then flipping over and rolling into a ball to strengthen it further.
   ▶ ≈4:31
8. 8
   Spray a baking tray with olive oil and place all four pre-shaped dough balls on it. Cover and let rest for 15 minutes to relax before stretching into pizzas.
   ▶ ≈4:56
9. 9
   Pound the dough flat with your palm to a 5-6 inch circle. Use your fingertips to press around the edge about half an inch from the outside to establish the crust. Stretch using both hands by pulling the edge out 3-4 inches, flipping over your wrist, rotating 90 degrees, and repeating until the dough is about 10 inches wide.
   ▶ ≈5:26
10. 10
    Flip the dough onto your wrist and transfer to a pizza peel. Dust the peel with semolina flour to ensure the dough slides easily.
    ▶ ≈6:49
11. 11
    Spread pizza sauce over the dough, generously sprinkle mozzarella cheese (about half a cup), and add pepperoni or your preferred toppings.
    ▶ ≈7:18
12. 12
    Use your fingertips to gently stretch the pizza out to its final 12-inch width. Check the peel with a quick shake to ensure the pizza slides freely, adding more semolina flour if needed.
    ▶ ≈8:02
13. 13
    Load the pizza into a preheated 550°F (285°C) oven and bake for 9-10 minutes until the bottom is golden brown and crispy.
    ▶ ≈8:30
14. 14
    For cast iron pan version: Press a dough ball into a well-oiled cast iron skillet to about 8 inches. Cover and rest for 10 minutes, then finish pressing to the edges. Add sauce and toppings, and bake at 550°F for 10-12 minutes.
    ▶ ≈8:30