Do-it-yourself Pizza Dough Recipe

This simple Pizza Dough Recipe makes two home made crusts with a easy mix of yeast, flour, water, olive oil, sugar, and salt, kneaded till easy and elastic. After a brief rise, the dough is able to be formed, topped along with your favourite elements, and baked right into a golden, scrumptious pizza.

High it with a homemade pizza sauce, then flip it right into a supreme pizza or a margherita pizza.

sliced pizza made with Homemade Pizza Dough

Holly’s Recipe Highlights: The Finest Do-it-yourself Pizza Dough

Taste: This savory pizza crust bakes up gentle and pillowy with a young, springy crumb, simply the correct thickness to carry your favourite toppings, and a scrumptious, golden chew!
Why Make It: One batch makes two pizza crusts, letting you freeze one for later. It’s excellent to show into homemade calzones or a simple stromboli.
Prep Word: Let the chilled dough relaxation at room temperature earlier than shaping so it stretches with out springing again.

Whole Time: 1 Hr 19 Minutes (45 Min Rise) Yield: 2 Pizza Crusts

Ingredient Notes

bowls of flour , salt and sugar with measuring cup of oil and instant dry yeast package with labels to make Homemade Pizza Dough

On the spot Dry Yeast: On the spot yeast may be blended instantly into the flour. If utilizing energetic dry yeast, dissolve it within the lukewarm water with the sugar and let it sit for five to 10 minutes, till foamy, earlier than including it to the flour.
All-Goal Flour: All-purpose flour provides the crust a young, pleasantly chewy texture whereas preserving the recipe easy and accessible. Keep away from including an excessive amount of additional flour whereas kneading or shaping, as it could actually make the crust powerful.
Water: Lukewarm water helps activate the yeast and encourages a very good rise. Keep away from water that’s too scorching, which might injury the yeast, or too chilly, which might sluggish the rising course of.

Let the Dough Chill: Refrigerated dough is less complicated to stretch as soon as it reaches room temperature.
Stretch for Texture: Hand-stretching helps protect air within the dough for a lighter, chewier crust. Poke the middle gently with a fork to stop giant bubbles whereas leaving the outer crust ethereal.
Preheat the Oven and Pan: A completely heated oven and preheated pizza stone or pan assist the underside crust brown as a substitute of turning delicate. For an additional-crisp crust, do that dough in a cast iron pan pizza.
Keep away from Heavy Toppings: An excessive amount of sauce, cheese, or moist greens can overwhelm the crust. Hold toppings gentle whether or not you’re making a basic pizza or pizza rolls along with your favourite toppings.

Make It Now or Later

Freezer: Divide the risen dough into parts and freeze individually in an hermetic container. Thaw in a single day within the fridge, then let the dough come to room temperature earlier than shaping.
Baked Pizza: Hold leftovers in an hermetic container within the fridge. Reheat in a skillet, oven, toaster oven, or air fryer to revive the crisp crust.

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Prepare dinner Time 14 minutes

Rise Time 45 minutes

Whole Time 1 hour 19 minutes

Stir the yeast into the flour.
Stir the water, olive oil, sugar, and salt into the flour combination. Knead the dough by hand for five to 7 minutes till it’s easy and elastic.
Place the dough in a evenly greased bowl and canopy, let rise in a heat space for 30 to 40 minutes or till doubled. Punch the dough down and divide into 2 parts. Dough may be frozen at this level.
Preheat oven to 450°F.
Frivolously flour or oil a piece floor and stretch or roll the dough into the specified pizza form. Gently fold the sides underneath to kind a crust. Permit the dough to relaxation for about 10 to fifteen minutes.
Poke the dough with a fork and evenly brush with olive oil.
High the pizza with toppings as desired and bake for 11 to 14 minutes. Cool for 3 to five minutes earlier than reducing.

The pizza dough may be frozen after rising. Thaw dough in a single day within the fridge and roll and bake as directed.
Guarantee dough is room temperature earlier than stretching or rolling (particularly if made forward of time). Stretching pizza dough provides one of the best texture (however I discover rolling to be fast and straightforward).
Darker pans will brown sooner. When you’ve got a pizza stone, preheat the stone whilst you preheat the oven.

*Vitamin data is for ⅛th of a pizza and contains the dough solely.

Vitamin data offered is an estimate and can range based mostly on cooking strategies and types of elements used.

Course Bread, Pizza

Delicacies American

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