Looking to impress your friends and family with a homemade pizza? 🤩 Look no further! We’ve got the easiest and most delicious pizza dough recipe for you. With just a handful of ingredients, you’ll be kneading your way to pizza night success. 🍕
If there is one go-to meal that I am always down to eat, it’s a great pizza. I am very much a pizza snob and if it isn’t good then I don’t want it. Pizza making has a lot of requirements to get it right, but it always starts with one thing; the best pizza dough recipe you can find.
Without a great pizza crust, the rest of your pizza doesn’t balance right. Yes, I am that kind of pizza snob. A great pizza absolutely has balance. No one wants to pick up their slice only to have a floppy crust fail to hold up your favorite pizza toppings or to bite into it and discover that it’s bland with a flavor that tastes like flour alone.
What is the Secret to Great Homemade Pizza Dough?
I could tell you a few secrets to great homemade pizza dough, but there are two that will really help you get the hang of making your own pizza dough. My recipe below does not call for either of them since it is designed to be on the table fast, but if you have the time and want to put forth the effort; it’s totally worth it.
Time is usually the answer. Now this particular recipe is an easy pizza dough recipe which means it can be and is ready to use in as little as 5-minutes. But; if you want an absolutely amazing dough, follow the recipe and allow the yeast mixture in the dough to ferment for as much as 24-hours.
You may just be shocked at the difference in flavor and texture.
Kneading style also matters. Again, because this is a quick pizza dough recipe, it doesn’t actually call for much kneading at all. But again, if you have the time and want to take it to the next level, knead the dough. In fact, pat it out into a square and fold it over itself eight times.
Yes. 8. Be specific.
Folding the dough over and over again allows carbon dioxide to build in the dough to help it bubble and strengthens the gluten threads in the dough giving you a softer dough inside and the crispy center you’re looking for.
What is the Best Flour for Homemade Pizza Dough?
Any flour can be used for pizza, but the best flour possible is unbleached bread flour. Bread flour is simple all purpose flour with additional vital wheat gluten added to it. It makes for a super soft and chewy bread product where as whole wheat flour or all-purpose flour will give a tougher product.
Obviously, you can use any flour that you have on hand, but for a dough that really wows, use bread flour.
Can I Make Homemade Pizza Dough Ahead of Time?
Absolutely and I highly encourage it. As I said above, your pizza dough will actually be better if you allow the yeast to ferment in the dough for 24-hours, however, unless you are freezing the dough, 24-hours is about the cut off time limit for dough that has been kept in the refrigerator. After that and the dough will begin to degrade.
One way to make things super simple on yourself is to make the dough and allow it to ferment around 12-hours. Then, stretch it across a pizza pan or pizza stones and allow the dough’s rise to continue for another 12-hours. When you’re ready, simply top with pizza sauce, your favorite cheeses and pizza toppings and call dinner done.
How to Freeze Homemade Pizza Dough
To make homemade pizza dough ahead of time and freeze for later, follow the directions on the recipe card below through step 3. At this point, wrap the dough ball in parchment paper followed by two layers of plastic wrap. Freeze in freezer bags up to 3-months.
How to Thaw Frozen Pizza Dough
To thaw frozen pizza dough, either place it in the fridge overnight or allow it to set at room temperature three to four hours until thawed. Keep in mind that as it thaws, you will likely see the yeast begin to reactivate a bit causing a slightly higher rise than you noticed before.
Roll or slap the dough out once fully thawed and use as normal.
Pizza Dough Recipe
Equipment
Ingredients
- 1 C. Warm Water 110°F
- 1 package Active Dry Yeast
- 1 tsp. White Granulated Sugar
- 2 ½ C Bread Flour
- 2 Tbsp. Olive Oil
- 2 Tbsp Italian Seasoning
- 1 Tbsp Garlic Powder
Instructions
- Add warm water, sugar and yeast to a medium mixing bowl. Mix well and allow to sit in a warm place to proof the yeast.
- Add oil, flour, and seasonings to the yeast mixture and using an electric mixer, combine well.
- Once fully combined, form into a small ball and allow the dough to rest for 5-minutes.
- Turn the dough out onto a lightly floured (or lightly dusted with cornmeal) surface. Roll into a 12" circle.
Notes
- Nutrition information is auto-calculated for pizza dough only and does not include sauce and/or toppings. Please use discretion if you follow a special diet.
- Pizza dough may be frozen up to 3-months. Wrap dough ball in a double layer of plastic wrap and store in freezer bags until ready to use. Thaw at room temperature until easy to roll out and bake as directed.