Nothing is better than homemade pizza, and it all starts with the perfect dough. This is the Best Homemade Pizza Dough Recipe, and it is so simple you will be creating delicious pizza in no time. Let’s get cooking!
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The first and most important tip is do not give up!! My boyfriend and I did not give up until we got the most perfect pizza that tasted like we had it delivered from a pizzeria. In the beginning of our trial and error, I believe there was only one time where we said, “should we call and order a pizza?”
We ended up eating our pizza and while eating we discussed what we needed to do to make it better. I think that night I had added a little too much flour and my crust was too dry.
As I progressed, I decided to have my daughters over with her boyfriend for a pizza night. I was a little nervous because her boyfriend is a pizza connoisseur. There have been times when he has taken my daughter to three different pizzerias in one day looking for the perfect pizza.
Now it was our turn to prove we could make a good pizza. I made a cheese pizza and my favorite pepperoni pizza. I thought they came out great. I stared at my daughters boyfriend waiting for him to take his first bite. He tried my pepperoni pizza and I asked the dreaded question, so what do you think? He smiled and said, “this is the best homemade pizza he has ever had.”
So now you too can make the best homemade pizza pie by following my “Best Homemade Pizza Dough Recipe.”
Do you want the perfect sauce to put on your pizza, make my Authentic Italian Sunday Gravy.
What type of flour should I use?
I use all purpose flour and I think it works just fine. My crust comes out a little crispy on the outside, while the inside is nice and soft. Many people will say to use bread flour, it will give you a crispier crust. So either flour will work just fine.
How do I know if my yeast is active?
When using active dry yeast, dissolve it in warm water (about 110°F) with sugar. If it becomes frothy within 5-10 minutes, it’s active. Instant yeast can be mixed directly with the flour.
Can I make pizza dough in ahead of time?
Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours. Let it come to room temperature before stretching and baking.
How do I stretch the dough without tearing it?
Allow the dough to rest at room temperature to relax the gluten. You can use either a rolling pin or your hands to gently stretch and shape the dough, starting from the center and working outwards. I actually use both. I start with the rolling pin, creating a round shape and then use my hands to continue thinning it out.
Can I bake this pizza dough on a pizza stone?
Yes, you can definitely bake pizza dough on a pizza stone!
Place your pizza stone in the oven and preheat it to 500°F for at least 30 minutes. This allows the stone to become evenly heated and helps create a crispy crust.
While the stone is heating, roll out or stretch your pizza dough on a lightly floured surface. You can use parchment paper or a baking sheet. Slide the dough from the peel or baking sheet onto the preheated pizza stone.
How do I make The Best Homemade Pizza Dough?
You do not have to feel intimidated while working with yeast and flour to make pizza dough. It might take a couple of tries to master, but the results will be worth it. Even your early attempts will be edible :) So have fun and don’t give up, I didn’t!
Tips for Making Pizza Dough:
- Use High-Quality Flour: For a chewy texture, use bread flour. For a lighter crust, all-purpose flour works well.
- Proper Yeast: Ensure your yeast is fresh and active. Use instant yeast for convenience or active dry yeast, which should be proofed in warm water before use. My favorite is the Red Star active Dry Yeast.
Red Star Baking Yeast, Vacuum Packed, 2-Pound ( Multi-Pack)5
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Main Ingredients Needed:
Warm Water: Activates the yeast.
Instant Yeast: Leavening agent, which causes the dough to rise and become airy.
Sugar: Accelerates the yeast fermentation process, helping the dough to rise more quickly. It also adds a subtle sweetness to the dough.
Salt: Adds flavor and controls yeast activity.
Olive Oil: Adds flavor and texture.
All-purpose Flour: Main component of the dough.
Make It Your Own…
Toppings, Toppings, Toppings…. My favorite is pepperoni and extra cheese! There are so many options like sausage, meatballs or veggies.
Step By Step Instructions:
Activate the yeast: In a small bowl, pour in warm water and sugar, stir. Pour yeast on top, cover and allow to rest for 5 minutes.
Make the dough:
In the bowl of your stand mixer, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Beat on low for two minutes. Change speed to medium and mix for 5 minutes.
Transfer the dough to a lightly floured surface. Knead the dough for about 1 to 2 minutes, adding more flour as needed, until it is smooth. Form into a ball.
Expert Tips:
- The dough should be slightly tacky to the touch but not overly sticky. If it sticks to your fingers too much, it may need a bit more flour. If it’s dry and crumbly, add a little more water, a teaspoon at a time.
- The dough should be smooth and elastic. It should come away from the sides of the bowl but still stick to the bottom slightly.
- Press your finger into the dough. It should bounce back slowly. If it doesn’t spring back, it might need more kneading.
Let It Rise:
The dough should be slightly tacky to the touch but not overly sticky. If it sticks to your fingers too much, it may need a bit more flour. If it’s dry and crumbly, add a little more water, a teaspoon at a time.
Place the dough in a lightly oiled bowl, turning it to coat all sides. Cover with plastic wrap and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
Prepare for Baking:
Preheat your oven to 500°F.
Punch down the dough and divide it into 2 equal parts. Use a rolling pin to roll out each portion on a floured surface to your desired thickness.
Assemble and Bake:
Transfer the rolled-out dough to a pizza pan or baking sheet. Add your favorite toppings.
Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Enjoy your delicious homemade pizza! Let me know how it turns out in the comments below.
The Best Homemade Pizza Dough
- Prep Time: 10 minutes
- Cook Time: 10 - 12 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: Italian
Ingredients
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 1/3 cups warm water (110°F)
- 3 1/2 cups all-purpose flour, more if needed
- 2 tablespoons olive oil
- 2 tablespoons sugar
- 2 teaspoons salt
Instructions
Activate the yeast: In a small bowl, pour in warm water and sugar, stir. Pour yeast on top, cover and allow to rest for 5 minutes. It will get a foam on top.
Make the dough:
In the bowl of your stand mixer, combine 3 ½ cups of flour and the salt. Make a well in the center and pour in the yeast mixture and olive oil. Beat on low for two minutes. Change speed to medium and continue mixing for an additional 5 minutes.
Transfer the dough to a lightly floured surface. Knead the dough for about 1 to 2 minutes, adding more flour as needed, until it is smooth. Form into a ball.
Let It Rise:
Place the dough in a lightly oiled bowl, turning it to coat all sides. Cover with plastic wrap and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
Prepare for Baking:
Preheat your oven to 500°F.
Punch down the dough and divide it into 2 equal parts. Roll out each portion on a floured surface to your desired thickness.
Assemble and Bake:
Transfer the rolled-out dough to a pizza pan or baking sheet. Add your favorite toppings.
Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
