Best Homemade Pizza Dough

This is the best homemade pizza dough using only 6 ingredients and comes together in no time at all. Best of all, it produces soft, chewy, pizza recipes with crusts that have wonderfully crisp edges. Perfect for beginners or novice bread bakers.

Table of Content

• Why make homemade dough?
• Ingredients and substitutes
• Step by step instructions
• Toppings for pizza
• Frequently asked questions
• You may also like
• Printable Recipe

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I started making homemade pizza way back in college, mostly because I've always been fascinated with bread making.

Homemade pizza dough is not the same as the ready-to-use store-bought dough loaded with preservatives. On the contrary, it produces a soft chewy base with crusty edges. Heavenly!! Read my 10 tips to making better homemade pizzas.

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Why make homemade dough?

• This recipe uses standard pizza dough ingredients - flour, water, sugar, oil, salt, and of course instant yeast. Most of these you probably already have on hand.
• You can knead the dough by hand or using an electric mixer. I am using homemade pizza sauce that takes just 5 minutes to make but you can use readymade tomato sauce too.
• This dough is very forgiving and easy to work with which is perfect for novice or beginners. If you are just starting out this is a good recipe to start with. (Alternatively, you can also try my overnight pizza dough or no-knead pizza dough)
• Homemade pizza sounds complicated but the process is also simple and easy.
  • Make the dough - 10 mins
  • Let the dough rise - 60 to 90 mins
  • Divide the dough and let it rest - 30 mins
  • Preheat oven - 20 mins before
  • Roll the pizza dough - 15 mins
  • Add the toppings and bake - 15 mins

Ingredients and substitutes

• Flour - While you can use all-purpose flour if possible use bread flour. You will find that bread flour makes the dough more elastic, softer, and chewier.
• Yeast - I use instant dry yeast. But, you can use the same amount of active dry yeast. And you can use 21 grams of fresh baker's yeast as well. If you are uncomfortable working with yeast then you must read my post on baking with yeast for beginners
• Water - The temperature of the water you use for yeast has to be warm - not hot, nor cold. Approximately 105 to 115 F.
• Sugar -If you don't fancy sugar, try honey or agave syrup.
• Oil - It helps the yeast grow and develop flavor. We also use oil to brush the edges, which gives us a nice crisp edge.
• Salt - Use fine grain salt, which will dissolve in the dough easily.

Step by step instructions

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Pizza dough

• In a mixing bowl or measuring cup combine warm water (110 F), yeast, sugar, and oil. Stir and set aside to foam for 3 mins.
  Pro-tip- instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.
• Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.
  Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment.

• Knead-
  • By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes (video shows kneading by hand)
  • Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes (Progress pictures show knead in a stand mixer)
• When the dough is soft, shiny, but still slightly sticky shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
• Leave in a warm place. Let rise for 60 to 90 minutes until double in volume.
  Pro-tip - in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment. De-gas, reshape, and let double in volume again.

• When the dough is double in volume transfer to a well-dusted floured surface. De-gas, reshape into a ball. Then roll into a small log.
  Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour
• Divide the dough into three (for 3 x 12-inch thin-crust pizzas) or two (for 2 x 12-inch thick-crust pizzas).
  Pro tip - Let the dough rest again for 10 minutes (it will become easier to stretch).

Bake pizza

• Preheat the oven with pizza stone at 425°F/220°C/Gas Mark 6 for at least 20 minutes.
  Pro tip - the pizza must go into a very hot oven only then will you get a good balance of soft, chewy, and golden crust.
• Roll one piece of dough to about 12 inches. The dough is soft and elastic you can stretch the dough with your hand or use a rolling pin. Transfer pizza to the pizza peel or pizza pan (see video).
  Pro tip - Place parchment paper on a pizza peel or use a pizza tray (parchment is less messy than cornmeal or flour).

• Let the pizza base rest for 5 to 10 minutes. Brush the edges of the pizza with olive oil.
  Pro tip - resting will proof the dough and make those edges puff when baked. Brushing with oil will give a nice golden crisp crust.
• Spread tomato sauce and add your toppings. Generously sprinkle with cheese – I like to use a mix of mozzarella, parmesan, and cheddar.
• Transfer the pizza to the preheated oven from the pizza peel to the pizza stone (or baking tray).
• Bake for about 10 to 12 minutes until the edges are crisp and golden and the cheese is melted beautifully.

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Toppings for pizza

• 5 minutes Pizza sauce or Fresh Tomato sauce
• Mushrooms Pizza - assorted mushrooms
• Easy White Pizza Recipe - bechamel sauce and cheese.
• Olive Pizza with Red Onions - chopped olives and Spanish onions.
• Classic Margherita Pizza - classic tomato and cheese.
• 3 Cheese pizza - three kinds of cheese.
• Hawaiian pizza - pineapple and ham
• Red pesto pizza - roasted red pepper sauce

Frequently asked questions

You may also like

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Printable Recipe