RECIPE UPDATED – Make your own Homemade Pizza Dough! This is an easy recipe for pizza dough that makes a perfectly crispy and tender crust. Topped with your favorite pizza toppings, you’ll never have to call for delivery again!
I’ve made this pizza dough several times now. Not because I continue to tweak the recipe, but because it continues to be requested by my husband. And because we are in a time of social-distancing, making bread at home has become the new normal for me. However, I’m not complaining. Because I honestly have yet to find a pizza crust I enjoy as much as this one. And if you know what I’m talking about – I am the one that tends to eat everything except the crust on my pizza. Not for this pizza though. I actually prefer the crusty edge on this pizza. It could all be because there is nothing better than homemade, but I believe it has a little something to do with the flavor.
Easy Pizza Dough with only a few ingredients
5 ingredients to be exact. And that is counting the water.
The flavor injectors in this Homemade Pizza Dough recipe: salt and olive oil. Though, most of the credit needs to go to the ‘resting time’. If you have ever watched any baking show (i.e. Great British Bake Off), the experts will tell you that the longer you let the dough sit/rest/proof, the more yeasty bread flavor you allow to develop in the dough.
Funny thing is – this recipe has a minimal amount of yeast in it. So give your refrigerator a pat on the back for the flavor in this pizza dough – I’m pretty sure it is doing all of the hard work by keeping the dough cool and soft.
So I noted the original recipe has been updated. Because I have made homemade pizza dough so many times now, there is not much that has changed from the original recipe. Few notes:
- Reduced the amount of yeast – partly because I’m at a higher altitude, but also because more is not needed. Pizza dough doesn’t bake like a loaf of bread, so no need to treat it as such.
- Kneading process – I opted out of using my Kitchen Aid to mix this dough. The more dough and bread recipes I am making, the more I appreciate working the dough by hand. That said – if you want to use your Kitchen Aid, please do. I would just set it on medium speed and keep an eye on the texture (stop when it is smooth and elastic).
- Refrigerating the dough overnight – a day in the refrigerator works wonders for the taste and texture of this dough. The good thing about this is you will have enough dough for 2 pizzas – so it’s like dinner waiting for you in the fridge, 2 nights in a row!
The sky is the limit here. But if you are wondering what I tend to top my pizza’s with (and what is in the photos):
- Bechamel sauce – I mean – it’s a cheese sauce, and I’ve included the recipe below
- Potatoes – I can’t remember what cooking show I saw this on, but what a great idea! I use Baby Yukon Gold potatoes
- Spinach – I want to feel healthy when I’m eating pizza 🙂
- Tiny Tomatoes – the perfect bite of freshness!
More Bread and Savory Recipes
- Easy Homemade Soft Pretzels
- Asiago Olive Pizza Dough Breadsticks
- Cheddar and Jalapeno Bread
- Kalamata Olive and Onion Bread
Homemade Pizza Dough
- 1 – Pizza Stone
- 1 – Baking Sheet Unlined
- 1 gram (1/4 teaspoon) active dry yeast
- 230 grams (1 cup) water, room temperature
- 350 grams (2 and 2/3 cup) all-purpose flour
- 9 grams (1 and 1/2 teaspoons) salt
- 5 grams (1 and 1/2 teaspoons) extra-virgin olive oil
Bechamel Sauce – OPTIONAL
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup milk (whole, or lower fat work)
- 1/4 cup asiago cheese, shredded
- In a large mixing bowl, add the water and sprinkle the yeast over the top. Stir gently a couple of times to combine, and let sit for 5-10 minutes until the yeast 'proves' and it turns foamy.
- Begin to add the flour a little at a time, mixing with your hand or a wooden spoon, until all the flour has been incorporated. Add the salt and continue to mix until the dough forms a ball and starts to pull away from the sides of the bowl. If the dough feels sticky, add more flour, a tablespoon at a time.
- Knead the dough while it is in the bowl by folding the dough on top of itself – turn the bowl and continue to knead/fold/turn until the dough starts to become elastic. Cover the bowl with a dish towel and let the dough rest on the counter for at least20 minutes.
- After the dough has rested, add the oil and continue the knead/fold/turn in the bowl until the dough no longer feels oily. This may take a few minutes of kneading to get the oil well incorporated into the dough – about 5 minutes.
- Turn the dough out onto a very lightly floured surface – we don't want to incorporate too much more flour. Knead the dough – the best method for kneading pizza dough (here is a good video too): 1. use the pad/heel of your hand 2. roll the dough on the surface away from you 3. turn the dough, then fold the dough on to itself 4. bring the dough back towards you, and continue the roll/fold kneading until the dough is smooth and elastic – about 5 – 10 minutes. You can test if you have kneaded the dough enough by pulling up an edge of the dough – if the dough breaks, continue to knead. If the dough stretches without breaking, you've kneaded enough.
- Using the edges of your hands, turn the dough ball on the surface to form a nice round dough ball. Lightly oil the bowl you used to mix the dough. Place the dough ball in the bowl – seam side down – cover with a dish towel, and let the dough rest at room temperature (or somewhere warm if it's a cool day – on top of the fridge; in the oven with the oven light on; in a proofing drawer if you have one) for another 30 minutes.
- Once the dough has rested, cut the dough ball into 2 equal halves. Lightly oil 2 bowls – large enough to allow the dough to expand. I use medium-sized Tupperware bowls. Cover tightly (or with the lid) and place the dough in the refrigerator. The dough is best when it has had at least one day in the refrigerator – and is still yummy up to 4 days.
- Remove the dough refrigerator, and let sit at room temperature for at least 1 hour. After 30 minutes, preheat the oven to 450o degrees and adjust the oven rack to the middle position. If you are using a pizza stone, put it in the oven at this time to warm.
- If using a Pizza Stone – prepare the pizza 'peel' – if you don't have a peel -use a baking sheet and flip upside down. Sprinkle the baking sheet bottom with a handful of cornmeal and 1/2 a handful of flour. Using the baking sheet makes it easier to slide onto the pizza stone.
- If not using a Pizza Stone – prepare the baking sheet as above. Instead of transferring to a pizza stone, you can bake it on the bottom of the baking sheet. Using the baking sheet bottom makes it easier to slide onto a cutting board to cut.
- Shaping the pizza dough – Gently hold the edges of the pizza dough and rotate in your hands (like a steering wheel). The dough will stretch out as you rotate. Continue to rotate and stretch until the dough becomes roughly the same size of your pizza stone (or baking sheet).
- Place the shaped dough on the peel (cookie sheet bottom), and top with your favorite sauce and toppings. If using a pizza stone – remove the stone from the oven and carefully slide the pizza onto the stone.
- Bake for 15 minutes, or until the edges are golden and crisp. Cut the pizza on the pizza stone or transfer to a cutting board, and enjoy!
Bechamel Sauce – OPTIONAL
- In a medium saucepan, add the butter and flour and cook over medium heat until the butter is melted. Add in the milk and whisk until the sauce begins to thicken – about 8-10 minutes.
- Once the sauce thickens, add in the shredded cheese and whisk until the cheese has melted. Set aside or refrigerate until ready to use.
- You may have extra bechamel sauce to use on more pizzas or top a pasta.
- You can use your stand mixer if you would rather not mix and knead by hand. Fit the mixer with the dough hook attachment. Follow the instructions and mix on medium speed. The only adjustment would be keeping an eye on the texture as it mixes and kneads. It may not take as long to get to a smooth and elastic dough.
- The Bechamel Sauce recipe is what I use for pizza sauce (and what is pictured).