Homemade Pizza Dough

This easy pizza dough is ideal for making thick or thin crusted pizzas, calzones, stombolis, rolls, breadsticks and many more. 

Pizza…pizza… pizzas…

And I make a lot of it, many variations of it.

Because, who doesn’t love pizza?

This recipe has been my go to for a really loooong time. 

Easy, quick and so versatile. 




Whisk four, yeast and salt together..

Add olive oil and lukewarm water..

Stir together..

Knead for 2 minutes..

Let rise for 1 to 1 1/2 hours..

 

Amazing, soft, homemade dough






Skill level – Intermediate

Homemade Pizza Dough

Ingredients:

3 1/2 cups all purpose flour, spooned and leveled

3 teaspoons active dry yeast

1 1/2 teaspoons salt

2 1/2 tablespoons olive oil

1 1/4 cup + 1 tablespoon lukewarm water, refer notes

Preparation:

1. Add flour, yeast and salt into the bowl of your stand mixer, whisk together to combine.

2. Add olive oil and lukewarm water, stir with butter knife or a spoon, until moistened.

3. Attach bowl to the stand mixer along with the dough hook and knead on high speed for 2 minutes, until smooth. 

(If dough looks a bit dry then add water by the tablepsoons or if it looks sticky then add 1 or 2 tablespoon flour and knead until it looks smooth again).  

4. Remove dough onto a counter and shape into a ball. Lightly coat the (now empty) bowl with olive oil on all sides. Place dough back into the bowl and turn it around, so it coats with oil on all sides. Cover bowl tightly with a clean kitchen towel and place in the warmest spot of your kitchen for 1 to 1 1/2 hours or until doubled in size. 

(During cooler days, I adopt to the oven method to rise the dough : Set the oven temperature to 170 degrees F (or the lowest that your oven can go to). As soon as the oven begins to heat, let it warm up for 20-30 seconds (don’t let it go to 100 degrees). Turn the oven off and place the bowl inside and let rise until doubled. If the oven reaches 100 degrees or higher, leave the oven door open for a few seconds to cool it down a touch before keeping the dough). 

5. Use pizza dough in your favorite recipe.

Makes dough for 2 medium size pizzas


Notes:

Luke warm water is 105F – 115F. An easy way to check without a thermometer- sprinkle few drops of water on the inside of your wrist. It should neither feel hot nor cold. 

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12 Comments

  1. My only questions about making pizza dough is, once it’s ready do you have to cook it right then. If you’re a couple hours away from needing to make dinner can you keep it on the counter or in the fridge until that time?
    Thank you 🌷

    1. That’s the tricky part of pizza dough. It kinda needs to be baked immediately. However, it can be covered and refrigerated after the first rise. Let it come to room temperature and also rise a bit, before proceeding.

  2. Wanted to let you know our 1st of many to come homemade pizza was absolutely fantastic! I did time the dough rising so I could continue making the pizza and not put it in the fridge. I was really surprised how easy the dough was to roll out compared to all of the pie doughs I’ve made. Only thing I need to work on is getting the outside crust not so huge. Next time I’ll try not to roll it out so big and only let the dough come up the sides of my 10 x13 pan and not fold over like I do pie crust.
    Thank you so much for your recipe and you impute. This is going in my recipe book!

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