This pizza dough flavor is perfect, it is my all time favorite homemade pizza dough recipe. It has been tasted and tried week after week, and year after year.. Making it the best pizza recipe out there. My pizza dough recipe is great for beginners and produces four soft and chewy homemade pizza crusts.
Pizza is a staple of fancy restaurants and takeout alike. However, you can make a truly great restaurant quality pizza at home, as well without buying a fancy pizza oven. We all know that a great pizza starts with a great crust. A lot of people like their crust thin and crispy, while some prefer a thick and soft crust. Well my homemade pizza recipe has it all. It is soft and chewy with a delicious crisp and packed with flavor.
Key Ingredients
You only need six simple ingredients to make my easy homemade pizza dough.
- Flour: The best flour for pizza dough is ’00’ pizza flour or bread flour they are high on protein, but all-purpose flour will do. If you plan to impress your family and friends the 00 flour or bread flour.
- Yeast: Instant yeast is my choice, because it helps the dough rise perfectly. I do not recommend it but can use rapid rise yeast.
- Warm Water: The warm water going to help the dough rises fast, because yeast love warm environment.
- Salt: The yeast feeds up on the salt, and the salt help bring up all the flavors by making the dough taste better.
- Olive oil: The oil has a major role on the crust texture. It help keep the moist and tender inside. But you can use any kind of oil, I just love olive oil.
- Sugar: The sugar increases the yeast’s activity and tenderizes the dough, especially when paired with a little olive oil
Why you will love my recipe?
We are a family loving pizza. There are so many great qualities about this dough, but one of my favorites is the pillowy texture softness it maintains even after it is baked.
The flavor is perfect, this my all-time favorite homemade pizza dough recipe and family approved, and this homemade pizza dough is way better than take out period!
Why you should make your make your own pizza!
A great crust is the basis of a perfect pizza. So, a great homemade pizza has to hit the balance of a well-cooked crust and the right selected toppings. In general our preference on crust varies widely, some like their crust thick and chewy, others love them thin and crispy. The toppings can range from vegetables, fresh herbs, meats and fruits, to oil to tomato sauce.
Most of the recipes I tried were either too bland, too many yeast on, salty or je sais quoi. I often relied on store bough dough to make pizza, because it tested better than anything I could come up with. I really felt guilty for keep buying pizza I new I could make myself.
So I started trying different recipes to find the perfect the perfect pizza dough recipe. I tried many recipes, whole some were good, but none of them were even closed to what I was looking for. After many unsuccessful tries, I came my own pizza dough recipe. My homemade pizza dough recipe has great qualities, but my favorite is the pillowy softness it maintains after it is fully risen and baked.
Homemade pizza is a lot easier to make from scratch than you think. It not hard at all just follow my steps-by-steps guide line and you will and you will be making a delicious and quality restaurant pizza at home.
What you will need for my pizza dough
- Flour: The best flour for pizza dough is ’00’ pizza flour or bread flour they are high on protein, but all-purpose flour will do. If you plan to impress your family and friends the 00 flour or bread flour.
- Yeast: Instant yeast is my choice, because it helps the dough rise perfectly. I do not recommend it but can use rapid rise yeast.
- Warm Water: The warm water going to help the dough rises fast, because yeast love warm environment.
- Salt: The yeast feeds up on the salt, and the salt help bring up all the flavors by making the dough taste better.
- Olive oil: The oil has a major role on the crust texture. It help keep the moist and tender inside. But you can use any kind of oil, I just love olive oil.
- Sugar: The sugar increases the yeast’s activity and tenderizes the dough, especially when paired with a little olive oil
How to make this pizza dough
Step 1: Getting starting
Add warm water, dry yeast and sugar in a medium bowl and set aside. that allow the yeast to feed on the sugar and make the dough rise. In another bowl, combine flour, and salt.
Step 2: In the bowl containing the flour and salt, make a well in the center and add the yeast. Tip: If the yeast doesn’t foam, check the expiration date and water temperature (should be approximately 110 degrees F). Add the olive oil. Use a fork to pull the dry into the wet, then mix.
Step 3: When the dough starts to come together, get in there with your hands and knead it for a few minutes on a lightly floured board. Use the heel of your hand to push the dough down and forward. Give it a few turns. You’re done when the dough is a little tacky.
Step 4: Place the kneaded dough into the oiled bowl, cover with plastic wrap and let it rise in a warm spot until it doubles in size. Tip: Chart the progress of the rising dough by using a marker on the plastic wrap to circle the size of the ball of dough at the beginning of the process. It can take anywhere from 1 to 2 hours for the dough to rise, depending on the recipe and ambient temperature.
Step 5: Check to see If the Dough is done
If the dough leaves an indentation when poked, it’s ready.
Step 6: Divide the dough
Once the dough has risen properly, use a knife to divide it. The larger the piece, the bigger the pizza; the smaller portions are easier to handle at home. Form into balls for individual pizzas, and place on a plate. Cover with a damp cloth. Let the balls of dough rest until you poke them and see an indentation.
Step 7: Shape the Dough
Sprinkle a pizza pan with a little semolina for good separation and a nutty crunch. Place a ball of dough in the center of the pan and spread it out, using a rolling pin or your hands. Spin it. Pull the dough to the edges of the pan to thin out the center. Add some more semolina for better separation. Make sure the thickness is even.
Step 8: Top the Pizza and Bake
Top the spread dough with your favorite ingredients and bake in a 500-degree F oven for approximately 10 minutes. Perfect pizza every time.
Few Secretes For Making A Perfect Pizza
My tricks of of the trade will take the traditional American pizza and transform your kitchen countertop into a pizzeria masterpiece.
The right Dough
The Ultimate Pizza Dough Recipe
Course: Main, CourseCuisine: American, ItalianDifficulty: Easy7
servings30
minutes40
minutes300
kcal1
hour10
minutesI love this Easy Homemade Pizza Recipe! I have been perfecting this recipe for years. It is quick to put together and so versatile. I’ll give you lots of tips, tricks, and ideas to get the best homemade pizza to ever come out of your wimpy, not-wood-fired oven!
Ingredients
6 cups all-purpose flour, sifted
2 1/2 cups water
3 teaspoons instant yeast
1/4 cup sugar
2 teaspoons salt
1/4 cup vegetable oil
Directions
- the bowl of a stander mixer, combine the water, yeast, and sugar. Allow the mixture to sit for about 5 minutes until frothy. Then add in the oil.
- In an other bowl, combine the flour, and salt mixt very well to incorporate all the ingredients. Add the flour mixture to the yeast mixture, 1/2 cup at the time mixing well between additions.
- Continue adding the flour until the dough can be pulled away from the sides of the bowl with a spatula, but the dough will still be sticky. You may need to add more or not flour or water, but the key is to remember that the dough to be sticky to your fingers when trying to pull it out the bowl. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
- Lightly grease a large bowl with oil or nonstick spray—just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.
- Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. (If using a pizza stone, place it in the oven to preheat as well.) Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
- When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time. See freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly for 5-10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal.
- Using your fingers, push dents into the surface of the dough to prevent bubbling. To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Top with your favorite toppings and bake for 13-15 minutes or until the crust is golden brown
- Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer