Homemade Pizza Dough
Take your homemade pizza to a new level with our easy pizza dough. It makes a flavorful, chewy crust using only five ingredients.
I make homemade pizza dough at least once a week, but that wasn’t always the case. I used to think scratch pizza dough would take too long, be too much fuss, and not be worth the effort. How wrong I was! Our six-ingredient pizza dough is foolproof in terms of flavor and freshness. You can count on this simple recipe every time!
Pizza is one of the most popular foods in the world, and for good reason. There is something about a crispy, chewy crust topped with melted dairy-free cheese and your favorite toppings that is simply irresistible. But what many people don’t realize is that the key to a great pizza is in the dough. Making your own pizza dough is easier than you might think, and the results are well worth the effort. In this blog post, we will guide you through the process of making pizza dough from scratch.
Making our own pizza dough recipe started with making our five-ingredient bread, homemade dinner rolls, and homemade tamales. We were confident and inspired enough to try making homemade pizza dough.
Since then, we’ve tried many different experiments, and ultimately we’ve settled on (what we think is) the perfect homemade pizza dough recipe. It yields a chewy, flavorful crust with big crispy edges (if that’s what you’re into and who isn’t?)
Easy Pizza Dough Recipe Ingredients
All-purpose flour mixed with white whole wheat flour. We like this combination. It provides the whole grains we need daily but is lighter than an all-whole-wheat dough. We often make our dough with 100% white whole wheat flour or 100% all-purpose flour (our favored method). It works either way, but the crust will be dense and thick with whole wheat flour.
- Active dry yeast. Yeast helps the dough rise, which gives you a light and fluffy crust.
- Water. This adds much-needed moisture. The water must be warm but not too hot to activate the yeast.
- Sugar. The sugar’ feeds’ the yeast and assists the dough in rising
- Extra-virgin olive oil. This adds moisture, texture, and flavor.
- Sea Salt. Don’t skimp on the salt!
- Oregano (optional). Oregano will give your dough an Italian flavor, and who doesn’t like that?
- Garlic Powder (optional). Garlic powder boosts the flavor of your homemade pizza dough, taking it to a new level.
How to Make Pizza Dough
This recipe is so easy. Here’s what you need to do.
- First, proof the yeast. Proofing yeast is testing the yeast’s activity and ensuring that it is alive and active before using it in your baking. Here’s how to proof the yeast. Combine the warm water, sugar, and yeast in a small bowl or measuring cup. Stir until well combined. Let the mixture sit for 5-10 minutes or until it becomes frothy and bubbly. This is an indication that the yeast is active and alive. If the yeast mixture does not become frothy and bubbly, it may be dead, and you should start again with a fresh packet of yeast.
- Next, make the dough. Combine the dry flour, salt, and sugar in a stand mixer bowl and fit it with a dough hook. Pour the ‘proofed’ yeast into the mixer. Mix until the dough forms a ball around the hook. This only takes 5 to 6 minutes. If the dough is too wet and sticky to form a ball, mix in more flour. If it’s dry, add water, 1/2 tablespoon at a time.
- Let the dough rise. Turn the dough on a lightly floured surface and form it into a ball. Brush the inside of a bowl with olive oil and place the pizza dough ball inside. Cover the bowl with a towel or plastic wrap, set it aside in a warm spot, and allow it to rise to double its size. This will take about an hour.
Bake on a pizza stone. We prefer using a pizza stone when baking our pizzas, but you can also use a pizza pan with holes in the bottom which helps the dough stay crispy. You can also use a cast iron skillet. We love using our Le Creuset Enabled Cast Iron Skillet, but it is pricey. You can also use a Lodge Cast Iron Skillet for around $25.
Tips for Making Perfect Pizza Dough
- Use high-quality ingredients. The better the quality of the flour, yeast, and olive oil, the better your dough will be.
- Make sure your water is warm but not too hot. If the water is too hot, it will kill the yeast and your dough won’t rise.
- Knead the dough thoroughly. This helps to develop the gluten in the dough, which gives it its elasticity and chewiness.
- Let the dough rise in a warm place. The ideal temperature for rising dough is around 80°F. If your kitchen is cooler than that, you can place the dough in a warm oven or cover it with a heating pad to help it rise.
- Don’t overwork the dough. Once the dough has been kneaded and shaped, let it rest for a few minutes before rolling it out. This helps the gluten relax and makes it easier to shape.
- Use a pizza stone or baking steel. This helps to evenly distribute the heat and gives your crust a crispy, chewy texture.
- Experiment with different toppings. The possibilities are endless when it comes to pizza toppings. Try different combinations of sauces, cheeses, meats, and vegetables to find your perfect pizza.
Favorite Homemade Pizza Recipe
If you decide to try our pizza dough recipe, feel free to let us know in the comments below.
How To Make Perfect Homemade Pizza Dough
Equipment
- stand mixer
- Pizza Stone (or pan)
Ingredients
- 3 cups all-purpose flour
- 1 tbsp active dry yeast
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp extra-virgin olive oil
Instructions
- In a large mixing bowl, combine the flour, yeast, sugar, and salt. Mix well to ensure that all the ingredients are evenly distributed.
- Combine the dry flour, salt, and sugar in a stand mixer bowl and fit it with a dough hook. Pour in the ‘proofed’ yeast into the mixer. Mix until the dough forms a ball around the hook. This only takes 5 to 6 minutes.
- Transfer the dough to a floured surface and knead for 5-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour; if it is too dry, add a little more water.
- Shape the dough into a ball and place it in a clean, lightly oiled bowl. Cover the bowl with plastic wrap or a damp towel and let it rest in a warm place for 1-2 hours, or until the dough has doubled in size.
- Once the dough has risen, punch it down to release the air bubbles and knead it briefly to bring it back to its original size.
- Divide the dough into two or three equal portions, depending on the size of the pizzas you want to make. Shape each portion into a ball and let them rest for another 15-20 minutes.
- Preheat your oven to 450°F. Roll out each ball of dough into a thin, round shape, using a rolling pin or your hands. You can make the crust as thick or thin as you like, depending on your preference.
- Transfer the dough to a lightly greased pizza pan or baking sheet. Add your favorite toppings, such as tomato sauce, cheese, vegetables, and meat.
- Bake the pizza in the preheated oven for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
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