Pizza Dough Recipe

This is the easiest, best Pizza Dough Recipe you will ever find! It only requires 6 basic ingredients and doesn’t require specialty flours- instructions are included for using all-purpose or bread flour. It’s ready in one bowl (no stand mixer required, but it’s optional), a quick 3-second knead, and just 30 minutes to rise.

Pizza Dough Recipe Inspiration

Okay, let’s get to this recipe. I’ve tried so many Pizza Dough Recipes over the years, including Peter Reinhart’s Napoletana dough and the fabled Roberta’s recipe of New York Times fame. Roberta’s method is ridiculously easy: mix by hand, rest, mix again, divide, and then refrigerate it. It really is super-duper simple. What I do love about Peter Reinhart’s method, though, is the flavor that develops through his overnight cold slow fermentation process. Now, I make some sort of hybrid of both recipes for a go-to dough. I will give you the step-by-step so you can see what goes on and understand how important great dough is, but also that pizza making is heavily based on technique, approach, and working looseness.

Pizza Dough Ingredients

It’s pretty simple, really- pizza dough just requires a few key ingredients, but make sure you get the right ones. Alright, so I’m going to take you through each one. But common mistakes come mainly in the flour and yeast, so first and foremost: double-check that label before you begin.

What is the Best Flour for Making Homemade Pizza Dough?

But the best flour for pizza dough is whatever you already have in the house–use it! Bread flour is probably the ideal, but do not sweat if all-purpose happens to be on hand. If you are more serious about pizza-making, experiment with bread flour for a few pies and then play around with that “00” pizza flour for comparison. Testing your different flours is part of the fun.

Bread Flour: I make great use of bread flour as it contains more proteins, which for me is the basis for producing a fantastic crust. Bread flour is also widely available, and fabulous results are practically guaranteed.

Many pizza fans insist upon using “00” flour in dough. Although I have put in a few nice late-night miles to specialty baker’s suppliers in my attempt to obtain some occasionally, bread flour alone is the best. Don’t be fooled; there are differences. Be sure you’re purchasing pizza flour “00,” not pasta flour “00,” or you’ll be disappointed.

Unbleached All-Purpose Flour: All-purpose flour, perhaps the most-used type of flour in the world, has to be said to be less than perfect. Bread or “00” pizza flour is generally the best all-around, but recipes coming from Chez Panisse and a few others use only all-purpose flour with great success.

Why do I love my pizza dough recipe?

 It’s simple: this homemade dough creates the perfect balance between crispy and chewy, offering the ultimate base for any toppings. The most astonishing feature is how easy it is to make-with just a handful of ingredients and no need for fancy tools. Rich complex flavor is extracted from the dough by a slow fermentation process that rivals any pizzeria. Whether you’re using bread flour or all-purpose, this recipe is so versatile and forgiving that it lets you experiment while still achieving amazing results. Perfect for family pizza nights or entertaining friends!

How Do I Keep my Pizza Dough from Sticking?

I’ve learned through trial and error. Because you’re baking your pizza on a pizza pan, a sheet pan, or baking sheet, you don’t have to worry about flouring the surface at all. Rub a little olive oil onto the pan, shape the dough right in it, and you’re ready for toppings. Things get even tougher when one wants to serve the pizza while attempting to transfer it onto a pizza stone or into a pizza oven, as we will soon delve into.

Tips:

Cold Fermentation: This will add flavor. If you can allow it, ferment it in the fridge for 24 to 48 hours.
Do not Overload: Toppings should be thin to achieve the ideal texture. The bread is soggy if it’s overly loaded with dough.
Allow the dough to rest between a few minutes of stretching because the dough relaxes and is hence easily workable.

FAQs:

1. How long should I let homemade pizza dough rise?
Homemade pizza dough must rise at room temperature for 1-2 hours, or for the best results, cold ferment in the fridge for 24-48 hours to develop more flavor and texture.

2. Can I freeze pizza dough?
Yes. Pizza dough can be frozen after the first rise. It best kept in an airtight container or plastic bag up to 3 months. Thaw overnight in the fridge before using.

3. What type of flour is used best for pizza dough?
Bread flour is fantastic for pizza dough as it contains lots of protein, which ultimately forms a chewy crust. All-purpose flour is also workable but “00” pizza flour produces a delightfully lighter and crisper pizza.

4. How to get a crispy pizza crust?
A crispy crust will be achieved if you bake your pizza on a preheated pizza stone or upside-down baking sheet on a high temperature (500°F or more). You can also add a thin layer of olive oil on the dough before baking it.

5. Can I make pizza dough without yeast?
While it may be possible to make pizza dough without using yeast by substituting in baking powder or using self-rising flour, the texture will not be the same. It is more of a flatbread than a chewy, traditional-style pizza crust.

6. How do I know if my pizza dough is ready to bake?
A pizza dough that’s ready to be baked is doubled in size from the time it rose. It should also spring back a little bit when you poke it. If it doesn’t, well, it’s soft and elastic too.

7. Can I make gluten-free pizza dough?
Yes, gluten-free pizza dough can be made using gluten-free flour blends specifically formulated for baking. Note that the texture would be a little different so use a dedicated gluten-free dough recipe for best effects.

8. Why is my pizza dough so sticky?
If your dough feels too sticky, it likely has too much moisture. Add a little more flour, a tablespoon at a time, until the dough is easier to handle. Do not over-flour or you will end up with a dense crust.

9. How thin should I roll out my pizza dough?
Roll the dough into a thin sheet around ¼-inch thickness if you want a very thin, crispy crust. For a chewier crust, roll it out to about ½-inch thickness.

10. Can I put herbs or seasonings in the pizza dough?
Absolutely! Mix in dried herbs, oregano, basil, or garlic powder into the dough for additional flavor. Or brush the dough with some olive oil and sprinkle on your desired flavors before you bake.

Pizza Dough Recipe

HEALTH PULS

This simple pizza dough recipe makes quickly and easily, for the most basic ingredients. There is a lot of taste in this homemade crust, which rises in 1-2 hours. The great thing about this dough is that it can be chilled in the refrigerator for a greater flavor. It is versatile enough in its ability to use any type of flour, so it would be perfect for a great homemade pizza night.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

15 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine American

Servings 1

Ingredients

  

• 300  g bread flour, plus more for dusting
• 1.5  g  instant yeast (~1/2 teaspoon)
• 7 g fine grain sea salt (scant 1 teaspoon)
• 200 g  ice-cold water
• 4 g  extra virgin olive oil

Instructions

 

• Mix Ingrediants: Pour flour, yeast and salt in a large bowl. Mix together with a whisk.
• Combine: Mix in cold water and olive oil; stir until dough is well mixed
• Knead: Transfer the dough to a countertop and knead for about 3 minutes. Let rest for 15 minutes and then knead again for another 3 minutes.
• Shape: Divide the dough into two balls, and shape each one by tugging the dough toward you to create surface tension.
• Refrigerate: Lightly grease with olive oil, place the dough in containers or plastic bags and refrigerate overnight. Dough is ready to be used after it has rested and can be kept for up to 3 days.
• Prepare: Bring the dough up to room temperature at least 2 hours before baking-then you should see puffs and slight loftiness.
• Assemble: Shape dough, add sauce and toppings.
• Bake: Bake in the hottest oven possible, preferably on a pizza stone. 450°F with a pizza stone is great for household ovens.

Notes

Hydration Level: The dough will feel very wet at first, which is okay. The dough can be a bit wetter, which makes it easier to get a better texture in the final product, but it’s perfectly possible to lightly flour your hands and surface so that you can handle the dough.

Freezing Dough: Dough can be frozen after the first rise for up to 3 months. Thaw overnight in the fridge before you plan to use it.

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