This is our best homemade pizza dough recipe! Our simple, foolproof recipe comes with 5 ingredients and easy steps to guarantee a delicious homemade pizza every time. This dough is perfect for a family or outdoor pizza oven!
We tried a lot of pizza dough recipes and this is my favorite! It works great in a regular oven, which is key when you want to make pizza at home. You can make this pizza dough in 1.5 hours, or let it stay overnight tomorrow. Either way, you will love it!
I use this pizza dough to make our margarita pizza, cheese pizza and all the homemade pizza we make ourselves. I like the bubbles in the shell, which are brown on the bottom. If you are planning on making this dough, I suggest our homemade pizza sauce really takes your pizza to the next level.
Key Ingredients
- Instant yeast and warm water: Instant yeast quickly creates those beloved bubbles, making homemade pizza so delicious. If you only have active dry yeast, don’t worry! We include tips for using it in the recipe below.
- All-purpose flour: Very good in this recipe, but you can replace it with 00 flour or bread flour without any changes.
- sugar: Just like when making bread dough, we use some sugar. It jumps to the yeast and helps speed up the ascent.
- Salt: For the best pizza dough, use salt. It makes the dough taste great.
How to make pizza dough
To make a pizza dough, you will stir the yeast, warm water, and sugar. Let this mixture sit for a few minutes until the water turns into foam. Foam bubbles indicate that the yeast is still alive and ready to make the dough rise.
Next, it’s time to add flour and salt and mix until a fluffy dough forms. You will cover the bowl and let the dough rise for 30 minutes. Then, knead it quickly until smooth, then rise again for 30 to 45 minutes (or rise overnight in the refrigerator).
If you don’t make it right away, keep the dough in the refrigerator (cover) for a few hours. Otherwise, let’s start stretching!
Stretch pizza dough, Sprinkle a little powdery flour or peel on the pizza pan (this will prevent the dough from sticking). Now, gently press your fingers into the dough, start from the center, and then work out to create the dimples. Slowly stretch and push the dough until it fits into the pan or peels off. Don’t use the scroll pin (it will lower those cute bubbles).
If you are working on the dough and it will stick to a pizza pan or rind, lift the dough and sprinkle more mud or flour on it. If the dough keeps bounced back to you, please wait for 3 to 5 minutes and try again. It should relax.
Once the dough is stretched, add the required toppings and baking (baking tips are in the recipe).
This homemade pizza dough recipe was created by chef Richard Hattaway. He helped us develop The best homemade pizza we make at home. This dough makes the pizza crisp and chewy edges on the bottom. We love it! Try this dough and make our cheesy margarita pizza!
Perfect homemade pizza dough
-
Prepare
-
chef
-
All
We fell in love with this foolproof pizza dough recipe! It uses only 5 ingredients and easy steps to guarantee a delicious homemade pizza every time. It’s perfect for a family or outdoor pizza oven. When it comes to baking pizza, the hotter your oven is!
If you don’t have pizza steel or pizza stone, a lightweight pizza pan with holes is especially effective in this recipe.
1 large or 2 small pizza
You will need
2¼ teaspoons (7G) instant yeast, (one 1/4 ounce packet)
1/2 teaspoon sugar or honey
3/4 cup (177 ml) warm water, approximately 110°F to 115°F
1¾ cup (228 grams) all-purpose flour
1 teaspoon (6G) fine sea salt
Semolina flour for dusting pot or pizza peel
direction
- How to make pizza dough
1Mix the yeast, sugar and water in a mixing bowl and stir a few times to help wake up the yeast. Let the mixture sit for 5 to 10 minutes – it will become foamy and foamy.
2Add the flour and salt and mix until a thick, fluffy dough forms. Cover with a clean rag and lift in a mixing bowl for 30 minutes at room temperature.
3Uncover the dough, sprinkle the flour’s working surface gently onto the working surface, and knead 5 to 10 times or until smooth.
4Clean the mixing bowl, add a few drops of olive oil, then place the dough into the bowl and rotate it so that it can be gently applied to the oil. Now decide to prove at room temperature (45 minutes) or overnight in the refrigerator.
5Proof at room temperature: allow for raising at room temperature, plus tissue, and then rise for another 45 minutes. At this point, you can continue making pizza or cover it and leave it in the refrigerator for a few hours until you are ready to make the pizza. Thirty minutes before preparing to assemble the pizza, remove it from the refrigerator and allow it to reach room temperature again.
6To do overnight in the refrigerator: Or, to raise the slower rise, place in a resealable refrigerator bag or a bowl covered with plastic wrap and refrigerate overnight. When preparing to make pizza, allow refrigerated dough to room temperature before forming the pizza.
- How to Bake Homemade Pizza
1Preheat to a maximum temperature of at least 40 minutes (I use the convection setting at 550°F). If you are worried about smoke, 425°F to 550°F will still bring good results. If using one, heat it up by placing pizza or steel in the oven. I use this pizza dough recipe with pizza steel and a burning hot oven (550°F convection). After 40 minutes of warm-up, I had an incredible shell in just 7 minutes. My shell is golden and crispy, just like my favorite pizzeria. Such high oven temperatures can sometimes trigger fire alarms. If this is a problem, slightly lower the oven temperature (425°F to 450°F) and increase baking time for a delicious, less bubbled result.
2Peel the pan or pizza off the grey peel. Discard the rolling pins, gently press your fingers into the dough, start in the center and make the dimples. Extend it carefully to keep the touch slight to keep those cute bubbles intact. If the dough bounces back to you, please take a few minutes off and try again. If the dough sticks to the pan or peels off onto the pan, lift it up and dust it on more semolina.
3When preparing the pizza, add the sauce, cheese and all the toppings you like. Immediately slide it into the oven and bake until the crust turns golden and the cheese bubbles. This takes about 6 to 15 minutes, depending on the oven temperature.
Adam and Joanne’s Tips
- Store dough: Store homemade pizza dough in the refrigerator for up to 3 days. After proofreading, apply the dough lightly with olive oil and place it in a resealable freezer bag and place it in the refrigerator.
- Freeze pizza dough: After proofreading, gently apply the dough to the dough with olive oil and place it in a resealable freezer bag. Always squeeze out all the air before sealing the bag tightly. Frozen pizza dough for up to 3 months. Thaw in the refrigerator overnight. The next day, remove the dough from the refrigerator and then reach room temperature for about an hour before making the pizza.
- Convection oven: It is usually recommended to lower the temperature in the recipe by 25 degrees, as convection bakes faster. In fact, most ovens do this automatically for you. We did this, but we turned this off when we made the pizza so we could keep the oven as hot as possible. Instructions for doing this should be in your oven manual.
- Active dry yeast: Can be used in recipes without any changes. Instant yeast has more encouragement, but active dry yeast works well.
- Pizza Steel or Stone (recommended): These heats make you crave that crispy shell and bubble edges. I have a pizza steel and love it! With this option, you will need to peel the pizza so you can safely slide the pizza into the hot oven.
- Pizza pot (also a good choice): A classic choice! Choose a lightweight pot with holes for better circulation of heat and a crisper crust.
- The nutrition facts provided below are estimates. These are for the pizza dough, not the complete pizza.
Nutrition per serving
Service size
1/4 of the recipe
/
Calories
208
/
Total fat
0.7 g
/
Saturated fat
0.1g
/
cholesterol
0mg
/
sodium
585.4mg
/
carbohydrate
43.2g
/
Dietary fiber
2.1g
/
Total sugar
0.7 g
/
protein
6.6 grams
