Best Homemade Pizza Dough

Name: Best Homemade Pizza Dough
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 25 min
Yield: 10 servings
Ingredients: 2 cups lukewarm water; 1 pinch sugar; 1½ tablespoons active dry yeast; 2 tablespoons olive oil; 5¼ cups all purpose flour or bread flour; 1½ teaspoons salt

User Reviews

5.0

3,114 reviews

Excellent

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 25 mins
Servings
10 servings
Calories
266 kcal
Course
Main Course
Cuisine
Italian

Best Homemade Pizza Dough

Gianna Palmer

Report

Best Pizza Dough, an easy, homemade pizza dough recipe that will become your favorite go to for pizza night. Thick or thin crust you decide.

Share:

I Made This!

2,335 people made this

Print

623 people printed this

Save this

1,868 people saved this

Ingredients

Servings

2 cups lukewarm water
1 pinch sugar
1½ tablespoons active dry yeast
2 tablespoons olive oil
5¼ cups all purpose flour or bread flour
1½ teaspoons salt

Add to Shopping List

Instructions

In the bowl of your stand up mixer (or a large bowl if you knead by hand) add the warm water and sugar, sprinkle the yeast on top, let sit for 5-10 minutes, then stir to combine. Continue with Machine or Hand.

MIXING BY MACHINE

Add the olive oil, flour and salt, with the hook attachment start to combine on low speed #1, scrape the hook and then raise to medium speed #2 and knead for approximately 5-7 minutes or until you have a smooth elastic dough (scrape the hook halfway through kneading).

MIXING BY HAND

Add the olive oil, flour and salt, then with a fork mix until the dough starts to come together. On a lightly floured surface remove dough from the bowl and knead until dough is smooth and elastic approximately 10 minutes (if dough is really sticky add a little extra flour).

NEXT STEPS

Place in a lightly oiled bowl, roll the dough to cover lightly with the oil, cover the bowl with plastic wrap and a large clean kitchen towel, leave in a warm draft free area until doubled in bulk, approximately 2 hours.**
Pre heat oven to 450° (250° celsius). Punch dough down a few times and divide into 1-3 balls, let dough rest for 20 minutes.
Place the dough in the desired pizza or cookie sheets (lightly oiled) and shape the dough into the desired shapes (using your clean hands).
Top with your favourite toppings, bake for approximately 15-20 minutes until crust is golden and cheese has melted. Enjoy!
**At this point, dough can also be refrigerated, place in plastic bag, remove air and tie securely up to 24 hours.

EASY PIZZA SAUCE

In a medium bowl add a can of diced or pureed tomatoes, add 1 teaspoon oregano, 1 teaspoon basil, a sprinkle of salt, tablespoon or two of olive oil and stir to combine. Top pizza dough.

FRESH TOMATO SAUCE

Chop fresh tomatoes (15-20 grape or cherry or 3-4 roma tomatoes)if you use roma tomatoes then remove the seeds, toss with 1 teaspoon oregano, 1 teaspoon basil (or even 5-6 fresh basil leaves chopped) 1-2 pinches salt and a tablespoon or 2 of olive oil.

STIRRED FRIED VEGGIES & ITALIAN SAUSAGE

In a medium frying pan add Italian sausage (casing removed and chopped) and fry until starting to brown, add thinly sliced, onion, pepper and mushrooms and a drizzle of olive oil, ½ teaspoon oregano, basil, salt and pepper to taste, cook on medium for approximately 10 minutes. Use as topping for pizza (on the sauce and then bake).

Notes

Recipe Notes
Sometimes I like to let the dough rise in the fridge from 24-36 hours when I do that I use less yeast, 2¾ - 3 teaspoons instead of 1½ tablespoons. I also will use whatever flour I have, sometimes, I will mix bread flour, all purpose and throw in some pastry flour. It all works. :)
¾ - 3 teaspoons instead of 1½ tablespoons. I also will use whatever flour I have, sometimes, I will mix bread flour, all purpose and throw in some pastry flour. It all works. :)
My MIL would bake the pizza for about 12-13 minutes then add the shredded mozzarella and bake again for another 2-3 minutes or until the cheese has melted. If you prefer your cheese baked less then this is the way for you.
If you have a fan-assisted oven, then you can lower the oven temperature by 50 degrees F (or 20 degrees C).What is the best flour for making pizza dough?
If you have a fan-assisted oven, then you can lower the oven temperature by 50 degrees F (or 20 degrees C).What is the best flour for making pizza dough?
To tell the truth some people will swear by bread flour, but I always use all purpose (11% protein or higher). It's not necessarily the flour but how you go about making the pizza that counts! Although if you prefer bread flour then by all means use it! Lately I even started to combine leftover flour that I have in bags, from 00 to even a little pastry flour, because flours will absorb water differently sometimes more water is needed.
If using instant yeast instead of active dry use 3 teaspoons of instant yeast. In the bowl of the mixer add the flour, yeast and sugar and combine, then add the water and oil, start to mix with the dough hook and add the salt, continue to knead for about 8-10 and continue with the recipe. When using active dry yeast your dough may rise a little quicker so keep your eye on it.
If you like to give your dough a bit of extra flavour then you can certainly add a couple of dashes of garlic or onion powder, or even oregano, thyme, Italian seasoning or basil or if the Italian had is way a couple of good pinches of hot pepper flakes. Whisk them into the flour before adding to the yeast mixture.
With your knuckles or a couple of fingers make an indentation in the dough, If the indentation disappears, the dough needs more time to rise. If the dent remains, the bread is ready to bake.
If you are looking for a pizza such as pizza Napoletana then I would go with 250-255 gram (9 ounces) dough ball if you want a thicker crust then 280-285 grams (10 ounces) would be the weight, this if for a pizza approximately 28-32 cm (12 inches).
The dough can rise in the fridge, overnight works perfectly. Prepare the dough, place in a lightly greased bowl, cover with plastic wrap and let rise overnight in the refrigerator, leaving the dough to rise in the fridge from 12-24 hours is considered the best amount of time. Although the dough can remain in the fridge for up to 3-4 days.
If the dough smells sour it has probably gone bad and should be discarded. Remove the dough from the fridge and bring it to room temperature, about 30-60 minutes, punch it down, then divide it into 2 or 3 parts, again let it rest for about 20 minutes, form into your preferred shape and top as desired.
Let the dough rise before freezing, then divide the dough into your desired pizza portions, place in airtight freezer bags and freeze. Dough will last up to 3 months in the freezer.
Thaw the frozen dough overnight (8 hours) in the refrigerator. When ready to use, remove it from the fridge and bring it to room temperature, approximately 30-60 minutes on the counter will do. Continue with the recipe from step 4.
Or remove the frozen dough from the bag or container, then place it in a bowl with enough room to allow it to expand, cover it with plastic wrap. Let it sit for a couple of hours, giving it time to thaw and rise. Then it is ready to use.
Any leftover pizza, as long as it hasn’t been left out for more than two hours, should be placed in an airtight container or wrapped well in plastic wrap or foil and placed in the refrigerator, it will last up to four days in the fridge. Cold pizza for breakfast anyone?!

Nutrition Information

Show Details

Calories 266kcal (13%) Carbohydrates 50g (17%) Protein 7g (14%) Fat 3g (5%) Saturated Fat 0.5g (3%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Sodium 353mg (15%) Potassium 76mg (2%) Fiber 2g (8%) Sugar 0.3g (1%) Vitamin C 0.002mg (0%) Calcium 12mg (1%) Iron 3mg (17%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 266 kcal

% Daily Value*

Calories	266kcal	13%
Carbohydrates	50g	17%
Protein	7g	14%
Fat	3g	5%
Saturated Fat	0.5g	3%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Sodium	353mg	15%
Potassium	76mg	2%
Fiber	2g	8%
Sugar	0.3g	1%
Vitamin C	0.002mg	0%
Calcium	12mg	1%
Iron	3mg	17%