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.
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 - Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes
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).
Preheat the oven with a pizza stone for 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 the pizza sauce and add your toppings. Generously sprinkle with cheese – I like to use a mix of mozzarella, parmesan, and cheddar.
Use parchment paper instead of cornmeal or flour on the pizza peel for a less messy affair.
Work with soft, room temperature dough as it will stretch easily without tearing too much.
A well-preheated oven is best for pizza as it gives crisp golden crust.
Don't overdo the sauce and toppings - the crust is delicious.
Choose the right toppings - do not use veggies that have excess liquid or that do not cook at the same time as the pizza. Do not use food that can burn easily on the top of a pizza.
Brush the edges with oil - this makes it nice and crisp with a beautiful golden color.
Let the rolled pizza base rest this puffs the base making it softer and chewier.
If you want a crisper crust - hold on to the cheese. Bake for 7 minutes without cheese then top the cheese and bake further.
Overnight dough - The dough can be prepared a day in advance. Let the dough rest in the fridge overnight. Overnight proofing is a great way to add flavor to the bagels. The next day, let the dough come to room temperature before you shape and bake them. Alternatively, see my overnight pizza dough recipe.
Bread machine - this dough can be easily made in a bread machine. Pour all ingredients in the pan set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes - continue with the recipe as shown above.
Freezing pizza dough - excess dough can be frozen for up to a month. Prepare the dough, let rise for an hour. Then punch the dough down and place it in a freezer-safe storage bag. Thaw overnight in the fridge for best results.
Freezing baked pizza - leftover pizzas freeze beautifully. I like to slice them into wedges and freeze them on the tray. Once frozen I place them in freezer-safe storage bags. These will keep for up to a month. Geat snack for kids.
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