How to Make the Best Homemade Pizza Dough Recipe
Homemade pizza can be a fun experience when you plan it well. This step by step tutorial on how to make homemade pizza dough will show you just how simple, easy and effortless it can be. For a fun experience make it a kids project and get let the kids have some fun with adult supervision.
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I started making homemade pizza way back in college, mostly because I’ve always fascinated with bread making. We loved pizzas but I will be honest, thought my pizzas tasted good they didn’t look so much as pretty as the ones you buy at the pizza parlor. Then something changes.
My Italian neighbor
Years later, when I was living in Singapore. We had an Italian neighbor (probably around 40) who was very, well we use to call him ‘rude’ because he didn’t care much for us young girls who were full of life and bouncing around in the same building. Anyway, as luck would have it one day he reluctantly came to borrow some sugar. Of course, we were happy to offer him sugar and he noticed the smell of bread coming from my kitchen. Which got into a conversation and he turned out to be a bread baker too.
I told him how I loved the pizza I made but it didn’t look so pretty. He spoke is a strong Italian accent which I loved.
If you can imagine an Italian man talking – try this. You, young people, don’t know what is important these days. A good pizza does not look pretty – it’s ok. Pizza got to be tasty. The dough should be soft and melt in the mouth, the tomato just enough to give it flavor and the cheese just right not too much. Nowadays, you get pizza the dough is thick, the tomato sauce is too much and the pizza is dripping. That is no pizza.
Yes, he invited us
Anyway, he invited us to his home and made pizza from scratch – and I love how imperfect yet perfect that pizza was. It was perhaps the best pizza I ever ate. Since then I have never complained about how pretty or not so pretty my pizza is. But I must say I have learned to manage my pizza dough a lot more with confidence now then I did back then. Sometimes, it’s best to let things go the imperfect route.
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So, well, I think I you will love my pizza dough recipe. It’s simple and super easy and it’s my full proof recipe and I have been making these for years. It’s a soft dough which is what you want when you make bread and pizza. So a big word of advice I give to anyone who wants to make homemade bread – work toward soft, smooth, supple dough. These are harder to work with but they give you the best bread.
Let’s talk ingredients and substitutes (Save/Pin)
- Flour – Use bread flour instead of all-purpose flour – you will find that your dough will be more soft and elastic. If you cannot find bread flour all-purpose will do as well.
- Yeast – I’m not a slave to any particular brand but I do use instant dry yeast as compared to fresh or instant yeast. You can add the yeast directly to your flour without testing it but I’m old school, I like to use the safe and stress-free method. Which is why I still do let my yeast activate first.
- Water – the temperature of the water you use for yeast has to be warm – not hot, nor cold. Almost the temperature of the liquid you give a baby. Approximately 105 to 115 F
- Sugar – the sugar her is not for sweetness but to food for the yeast. This will help the yeast grow and nurture the bread. So don’t omit and no it will not make your dough sweet. If you don’t fancy sugar, try honey or agave syrup.
Best Homemade Pizza Dough, Homemade Pizza Crust Recipe, Easy Pizza Recipe
Best Homemade Pizza Dough Recipe (Save/Pin)
Useful Tips and Tools
- A small Mixing Bowl or measuring cup to activate the yeast. I prefer to use glass over metal. If the metal is cold it can lower the temperature of the liquid ingredients. Not a big deal. And yet, it’s nice to get the yeast activated quickly and move on with the recipe.
- I like mixing bread dough by hand. It’s quite therapeutic. But bread dough can be difficult to handle. Not just because it needs more kneading but also because it’s often a soft, sticky mess. And yet, keeping the dough soft and sticky is important for good bread baking. So, I highly recommend using a stand mixer Kenwood, kitchen-aidor other brands, it does not matter. Personally, I also have a hand mixer. And yet, I don’t use it for baking bread. Because bread dough is dense compared to cakes. So, it might harm my hand mixer. (recommended read – which stand mixer is good for home bakers)
- Baking bread is a science. So measuring ingredients correctly is important. Also, do not wing the measurements. Use a Measuring Cup for liquid ingredients and Measuring Spoons for dry ingredients.
- A good baking tray is as important to bread baking as it is to other baking Baking Tray. Therefore, buy a good quality baking tray that’s not too thin. The thick ones will prevent the bread from burning on the bottom. Sometimes you can even add a second tray on the bottom to prevent it from getting burnt.
- Every oven works differently. So the baking times are just guidelines. In the case of bread, a hollow sound on the bottom of the bread is a great indication. If the bread bakes too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do is adjust the temperature accordingly.
Ingredients
For the Pizza Dough
- Warm water – 370 ml (1 1/2 cups)
- Sugar – 1 tbsp
- Olive oil – 1 tbsp
- Instant dry yeast – 1 tbsp or 20 grams fresh yeast or 2 1/4 tsp
- Salt – 1 tsp
- Bread flour – approx 500 grams
For the Pizza Toppings
- Tomato sauce – 1 cup (you can find my basic tomato sauce with fresh tomatoes recipe here)
- Toppings of your choice – mushrooms, peppers, onions, olives, basil, or nothing at all
- Parmesan cheese – 1 tbsp for each pizza really adds so much flavor
- Mozzarella cheese – I grate approx 100 grams for each pizza but you can use as much as you want
Method
Activate yeast
- In a bowl combine warm water, yeast, sugar, and oil – mix well.
- Set aside for 5 minutes until it appears foamy.
Use an electric mixer with a dough hook or a bowl with a wooden spoon
- In an electric bowl – add approximately 2/3 of the flour and salt. Pour in the yeast mixture.
- Gently combine the flour and yeast until you have a sticky mess.
- Knead gently for about 3 minutes before you start adding the remaining flour.
- Add flour only as much as you need to make a soft smooth elastic dough.
- You want the dough to be elastic, slightly sticky too but very soft and supple. When you stick a finger in the dough should spring back.
- Place the dough in an oiled bowl with a damp kitchen towel for about an hour until double in volume.
After an hour
- Lightly punch the dough to remove some of the gasses.
- Divide the dough into two and keep covered with a warm kitchen cloth for 15 minutes while you preheat the oven.
Preheat the oven
- Place your pizza stone in the oven on the bottom and preheat at 210 C / 420 F for about 30 minutes.
Let’s make a Pizza!
- Roll the pizza on a floured surface – you can do this by hand or a rolling pin it does not affect the taste of the pizza.
- Transfer to a pizza peel dusted with cornmeal or a baking tray dusted with flour.
- Spread some tomato sauce and evening distribute the toppings you want.
Bake the Pizza
- For a crisp crust par-bake the pizza for 8 minutes.
- before you grate the cheeses and bake it for a further 5 to 6 minutes.
- Alternatively, grate cheeses over the unbaked. Place in the hot oven for about 10 to 12 minutes.
- Cool on a cooling rack before you cut into slices.
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You can find a collection of my tutorials and recipes here on Pinterest.
Best Homemade Pizza Dough, Homemade Pizza Crust Recipe, Easy Pizza Recipe
Best Homemade Pizza Dough Recipe
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Ingredients
For the Pizza Dough
- 370 ml Warm water
- 1 tbsp Sugar
- 1 tbsp Olive oil
- 1 tbsp Instant dry yeast
- 1 tsp Salt
- 500 grams Bread flour
For the Pizza Toppings
- 1 cup Tomato sauce you can find my basic tomato sauce with fresh tomatoes recipe here
- 1/2 cup Toppings of your choice mushrooms, peppers, onions, olives, basil, or nothing at all.
- 1 tbsp Parmesan cheese (per pizza) really adds so much flavor
- 100 grams Mozzarella cheese (per pizza) grated (but you can use as much as you want)
Conversions - Switch between Metric & US for other measurement options
Instructions
Activate yeast
- In a bowl combine warm water, yeast, sugar, and oil - mix well.
- Set aside for 5 minutes until it appears foamy.
Use an electric mixer with a dough hook or a bowl with a wooden spoon
- In an electric bowl - add approximately 2/3 of the flour and salt.
- Pour in the yeast mixture.
- Gently combine the flour and yeast until you have a sticky mess.
- Knead gently for about 3 minutes before you start adding the remaining flour.
- Add flour only as much as you need to make a soft smooth elastic dough.
- Place the dough in an oiled bowl with a damp kitchen towel for about an hour until double in volume.
After an hour
- Lightly punch the dough to remove some of the gasses.
- Divide the dough into two and keep covered with a warm kitchen cloth for 15 minutes while you preheat the oven.
Preheat the oven
- Place your pizza stone in the oven on the bottom and preheat at 210 C / 420 F for about 30 minutes.
Let's make a Pizza!
- Roll the pizza on a floured surface - you can do this by hand or a rolling pin it does not affect the taste of the pizza.Â
- Transfer to a pizza peel dusted with cornmeal or a baking tray dusted with flour.
- Spread some tomato sauce and evening distribute the toppings you want.
Bake the Pizza
- For a crisp crust par-bake the pizza for 8 minutes before you add grate the cheeses and bake it for a further 5 to 6 minutes.Â
- Alternatively, grate cheeses over the unbaked. Place in the hot oven for about 10 to 12 minutes.
- Cool on a cooling rack before you cut into slices.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Denise
Oh I wish I had a pizza stone! Mine broke. Do you think that would have much effect on the recipe if I didn’t use one? I was really into making my own pizza dough for awhile but I bet yours is better! Can’t wait to give it a whirl!
Veena Azmanov
Thanks Denise. I don’t have a pizza peel either. I use a perforated pizza pan that helps very much.
Marisa Franca
Homemade pizza can’t be beat. But the most important thing is to start off with some good homemade dough. Hubby and I like our pizza on the thin side so that the rest of the ingredients can shine through. We could eat pizza every night — our hips won’t allow that. LOL Your tips are right on. Making the dough is simple once you know the process.
Veena Azmanov
Absolutely, Marisa. A good dough is what you need for a good pizza. I know what you mean. I wish I could eat pizza every day.
Jolina
This looks so good. We love making our own pizza but we usually just use flat bread and naan. You’ve inspired me to make my own dough!
Veena Azmanov
Thanks, Jolina. You will love this. It’s so simple and easy.
Gloria
Homemade pizza is the BEST. Making the dough is not as difficult as some people may think. My husband could eat pizza every day if I let him. I know if I shoe him this….I will be making pizza for sure.
Veena Azmanov
Absolutely, Gloria. Nothing like homemade pizza.
Michelle
I love making pizza at home, and your tips are spot on. Amen to pizza not needing to be pretty. It’s all about the taste!
Veena Azmanov
Thank you, Michelle. Yes, no need to be pretty – what matters is the taste.
roni
Dear veena, just a few days ago I saw your amazing sugar art.
First I want to thank you for sharing your art and how you make it.
When I saw your work I couldn’t believe that you live in Israel. your way of sharing is different from other very good cake decorators that don’t do that for free.
I am in my forties and I live so close to you and I am proud that you are part of our country art industry. I just recently decided to start working as a cake decorator and watching your toutorials gave me the opportunity to learn without spending more money that I have to spend on tools and other.so I want to ask where do you purchase the things for your work?? ( I mean local stores near Raanna). there are many thing I buy on ebay but food couloring and sugarpaste I need to buy here. thank you
Roni
Veena Azmanov
Roni,
I buy a LOT on Ebay and overseas (uk)
I buys some stuff at Meatland here in Ra’ananna.
I buy in bulk from Saar.co.il
I buy Magic colors and Amercolors here in Taste at Ra’anana
Hope this helps.
xxx
roni
thank you for you detailed answer. it helped. wish you all the best and keep creating and share the world your art.
Roni