why make this recipe
This pizza dough is easy, reliable, and tastes great. It uses few ingredients you likely have at home. You can shape it thin or thick. It bakes quickly at high heat and gives a crisp, chewy crust.
introduction
This recipe makes dough for two 12-inch pizzas or one large pizza. It is forgiving for beginners and gives consistent results. If you like simple baking ideas, you might also enjoy a tasty banana coffee cake recipe to serve after pizza.
how to make Homemade Pizza Dough Recipe – Simple, Reliable, and Delicious
Follow these steps for a smooth, elastic dough and a great crust.
Ingredients :
- Bread flour or all-purpose flour (3 1/2 to 4 cups)
- Warm water (1 1/3 cups, about 105–115°F)
- Active dry or instant yeast (2 1/4 teaspoons, one packet)
- Sugar or honey (1 teaspoon)
- Kosher salt (2 teaspoons)
- Olive oil (2 tablespoons, plus a little for greasing)
- Cornmeal or extra flour (for dusting)
Directions :
- Activate the yeast (if using active dry): In a measuring cup, mix warm water and sugar. Sprinkle yeast on top. Let it sit 5–10 minutes until foamy. If using instant yeast, you can skip this and mix it directly with the flour.
- Mix the dry ingredients: In a large bowl, combine 3 1/2 cups of flour and salt. If using instant yeast, whisk it in now.
- Bring it together: Add the yeast mixture (or water if using instant) and olive oil to the flour. Stir with a wooden spoon until a shaggy dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead 7–9 minutes, adding small sprinkles of flour only if sticky. Aim for smooth, slightly tacky, and elastic. If using a stand mixer with a dough hook, knead on medium-low for 6–8 minutes.
- First rise: Shape the dough into a ball. Place it in a lightly oiled bowl, turning once to coat. Cover with a damp towel or plastic wrap. Let rise in a warm spot until doubled, about 60–90 minutes.
- Portion and rest: Punch the dough down gently. For two 12-inch pizzas, divide into two equal balls. Cover and let rest 15–20 minutes. This relaxes the gluten and makes stretching easier.
- Preheat your oven: Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. Hot surfaces create the best crust.
- Shape the dough: On a lightly floured surface, press each ball from the center out, leaving a slightly thicker rim. Lift and stretch over your knuckles, rotating until it’s 11–12 inches wide. Avoid using a rolling pin if possible; it presses out air.
- Transfer and top: Sprinkle a peel or parchment with cornmeal. Move the dough onto it. Add sauce, cheese, and toppings. Keep it light—too much weighs down the crust.
- Bake: Slide the pizza onto the preheated stone or sheet. Bake 8–12 minutes, until the crust is puffed and golden with some charred spots. Rotate once for even browning.
- Finish and rest: Remove to a cooling rack or board. Let it sit 2–3 minutes, then slice. A brief rest keeps the cheese from sliding and the crust from steaming soft.
how to serve Homemade Pizza Dough Recipe – Simple, Reliable, and Delicious
Slice the pizza and serve hot. Add fresh basil, a drizzle of olive oil, or a sprinkle of parmesan. Serve with a simple salad or garlic bread.
how to store Homemade Pizza Dough Recipe – Simple, Reliable, and Delicious
- Short term: Store dough in the fridge in a sealed container for up to 3 days. Bring to room temperature before shaping.
- Long term: Freeze dough balls in freezer bags for up to 3 months. Thaw in the fridge overnight, then warm to room temp before using.
tips to make Homemade Pizza Dough Recipe – Simple, Reliable, and Delicious
- Use warm water (105–115°F) to help yeast activate.
- Measure flour by spooning into the cup and leveling for accuracy.
- Don’t add too much flour while kneading; dough should be slightly tacky.
- Let the dough rest after dividing to make stretching easier.
- Preheat stone or sheet well for a good crust.
variation (if any)
- For whole wheat: Replace 1 cup of flour with whole wheat flour. Add a splash more water if needed.
- For herbed dough: Mix 1–2 teaspoons dried oregano or garlic powder into the flour.
- For thin crust: Roll thinner and bake a few minutes less.
FAQs
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. If you use instant yeast, mix it with the flour and skip the activation step.
Q: How do I know the dough has risen enough?
A: The dough should double in size and not spring back quickly when lightly pressed.
Q: Can I make this dough by hand if I don’t have a mixer?
A: Yes. Mix and knead by hand on a floured surface for 7–9 minutes until smooth and elastic.
Q: What oven temperature works best?
A: Use the highest safe oven temperature (around 500°F / 260°C) with a preheated stone or inverted sheet for best results.
Q: Can I use whole wheat flour only?
A: You can, but the crust will be denser. Try replacing only part of the flour for a lighter result.
Homemade Pizza Dough Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 90 minutes
- Yield: 2 pizzas 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A simple and reliable pizza dough recipe that yields a crisp, chewy crust.
Ingredients
- 3 1/2 to 4 cups bread flour or all-purpose flour
- 1 1/3 cups warm water (about 105–115°F)
- 2 1/4 teaspoons active dry or instant yeast (one packet)
- 1 teaspoon sugar or honey
- 2 teaspoons kosher salt
- 2 tablespoons olive oil (plus a little for greasing)
- Cornmeal or extra flour (for dusting)
Instructions
- Activate the yeast: In a measuring cup, mix warm water and sugar. Sprinkle yeast on top. Let it sit for 5–10 minutes until foamy. If using instant yeast, skip this and mix it directly with the flour.
- Mix the dry ingredients: In a large bowl, combine 3 1/2 cups of flour and salt. If using instant yeast, whisk it in now.
- Bring it together: Add the yeast mixture (or water if using instant) and olive oil to the flour. Stir with a wooden spoon until a shaggy dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for 7–9 minutes, adding small sprinkles of flour only if sticky. Aim for smooth, slightly tacky, and elastic. If using a stand mixer with a dough hook, knead on medium-low for 6–8 minutes.
- First rise: Shape the dough into a ball. Place it in a lightly oiled bowl, turning once to coat. Cover with a damp towel or plastic wrap. Let rise in a warm spot until doubled, about 60–90 minutes.
- Punch the dough down gently: For two 12-inch pizzas, divide into two equal balls. Cover and let rest for 15–20 minutes. This relaxes the gluten and makes stretching easier.
- Preheat your oven: Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes.
- Shape the dough: On a lightly floured surface, press each ball from the center out, leaving a slightly thicker rim. Lift and stretch over your knuckles, rotating until it’s 11–12 inches wide.
- Transfer and top: Sprinkle a peel or parchment with cornmeal. Move the dough onto it. Add sauce, cheese, and toppings. Keep it light—too much weighs down the crust.
- Bake: Slide the pizza onto the preheated stone or sheet. Bake for 8–12 minutes, until the crust is puffed and golden with some charred spots.
- Remove to a cooling rack or board. Let it sit for 2–3 minutes, then slice.
Notes
Store dough in the fridge for up to 3 days or freeze for up to 3 months. Allow to come to room temperature before shaping.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg
