Quick & Easy Homemade Pizza Dough Recipe
Whether it’s your first time making pizza dough or you’re looking to perfect your technique, this recipe is designed with love, especially for those busy moms looking to whip up a quick, tasty meal for the family.
This is not just any pizza dough; it’s the best pizza dough recipe that is both easy and rewarding. Let’s dive into making your homemade pizza dough from scratch with this simple guide, perfect for a heartwarming family pizza night!
This recipe will give you enough dough for 1 large pizza, or 2 small ones. By the way, if you want to follow a more advanced recipe, try this 70% hydration pizza dough tutorial here.
Why Make Your Own Pizza Dough From Scratch?
Control Over Ingredients: Know exactly what’s going into your pizza by choosing your own fresh, high-quality ingredients. No preservatives or artificial flavors—just pure, wholesome goodness.
Customization: Tailor the thickness, size, and even the type of flour to suit your family’s preferences. Whether you like your crust thick and chewy or thin and crispy, homemade dough lets you have it your way.
Cost-Effective: Making pizza dough at home is incredibly cost-efficient compared to buying pre-made doughs or ordering out.
Fun Family Activity: Get everyone involved! Kids love mixing, kneading, and shaping the dough, making it a perfect activity for family bonding.
Better Flavor: The options for fermentation—either quick rise or slow cold ferment—allow you to develop a depth of flavor that can’t be matched by store-bought options.
Ingredients:
- 500g bread or all-purpose flour (about 4 cups)
- 300ml water (about 1 1/4 cups), lukewarm
- 2 teaspoons (10g) salt
- 2 teaspoons (8g) granulated sugar (optional, but helps rise faster and with browning)
- 1 packet (7g or 2 1/4 teaspoons) active dry yeast
- 2 tablespoons (30ml) olive oil, plus extra for greasing
Equipment:
- Large mixing bowl
- Dough mixer (optional)
- Kitchen scale (for precision)
- Measuring cups and spoons
- Plastic wrap or a damp kitchen towel
how to make the best Homemade pizza dough:
If Kneading by Hand:
- Start Your Dough:
- In a large bowl, gently whisk the lukewarm water with the sugar and sprinkle the yeast over the top. Allow it to sit for about 5 minutes or until it looks foamy—a sign that your yeast is ready to work its magic!
- Mix the Ingredients:
- Add the bread flour and salt to the yeast mixture. Stir everything together with a sturdy spoon until a shaggy dough forms. This is your foundation for the best pizza dough, so embrace the mess!
- Knead the Dough:
- Flour a clean surface and turn your dough out. Knead it by hand for about 10 minutes. Don’t worry if it’s your first time; just press the dough with the heel of your hand, fold it over, and turn it. You’re looking for a smooth, elastic texture. If the dough is too sticky, sprinkle a little more flour as you go.
- Let It Rise:
- Lightly oil a clean bowl and place your dough inside, turning it once to coat it with oil. Cover the bowl with plastic wrap or a damp towel and set it in a warm, draft-free spot. Let it rise until it doubles in size, about 1 hour. This waiting period is your dough’s time to develop all those lovely flavors and textures that make for the perfect pizza base.
- Shape and Proof:
- Once risen, punch the dough down to release any air bubbles and turn it out onto your floured surface. Divide it if you want multiple pizzas. Shape each piece into a smooth ball and let them rest under a cloth for another 30 minutes. This step ensures your dough is relaxed and ready for shaping.
- Prep for Baking:
- Now, shape your dough into pizza bases. You can stretch it by hand for that authentic touch or use a rolling pin for a more uniform shape.
If Using a Dough Mixer:
- Combine Ingredients:
- Place water, sugar, and yeast in the mixer’s bowl to foam up.
- Add flour and salt, and mix using the dough hook on a low setting until combined, then on medium for about 7-8 minutes.
- First Rise & Proofing:
- Proceed with the same rising and proofing instructions as with hand-kneading.
Baking Your Pizza:
- Preheat your oven to its highest setting, around 500°F (260°C), with a pizza stone, pizza steel, or inverted baking sheet inside. Give it time to get nice and hot!
- Add your favorite toppings to the shaped dough. If possible, use a lightly floured pizza peel but work quickly to prevent sticking.
- Slide the pizza directly onto the hot surface if using a pizza stone or steel. If using a pan, place it on the middle rack.
- Bake for 10-12 minutes until the crust is golden and crispy.
- You can cook the pizza on a grill as well! Try using a pizza stone or a pan directly on the grill surface.
Fermentation:
- Extended Fermentation: For even better flavor and texture, you can let the dough ferment in the refrigerator for 1 to 3 days. Place the proofed dough balls in a covered container in the fridge and let them sit. It’s that easy!
- Benefits: This slow fermentation process deepens the dough’s flavor and refines the texture of the crust. This is how pizzerias do it!
Storing Your Homemade Pizza Dough
In the Refrigerator: If you’re not planning to bake your pizza today, you can easily keep the dough fresh in the fridge. Just place the proofed dough balls in an airtight container or wrap them up snugly in plastic wrap. This method keeps the dough ready for up to 3 days. When it’s pizza time, simply take the dough out and let it warm up on the counter for about 30 minutes before you start stretching it into your perfect pizza base.
In the Freezer: For those busy days ahead, freezing the dough is a fantastic option. After the first rise, punch down the dough, divide it if needed, and wrap each piece tightly in plastic wrap. Pop them into a freezer bag or airtight container. The dough will be good for up to 2 months. When you’re ready, thaw it overnight in the fridge or leave it out for a few hours on the counter. It’ll be ready to go when you are!
Bringing Dough Back to Life: Once your dough feels cozy at room temperature, give it a gentle knead on a floured surface to reinvigorate the yeast. This little wakeup call helps the dough become pliable and ready to roll into a delicious homemade pizza that your family will love.
Storing your pizza dough properly means you’re always just a few steps away from a homemade pizza night, making it easier to fit into your family’s busy schedule without sacrificing that fresh, made-from-scratch taste.
Easy Homemade Pizza Dough Recipe
Equipment
- Large mixing bowl
- Dough mixer (optional)
- Kitchen scale (for precision) Ideal
- Measuring cups and spoons If you don't have a kitchen scale
- Plastic wrap or a damp kitchen towel
Ingredients
- 500 g bread or all-purpose flour About 4 cups. Bread flour works best if you have it!
- 300 ml water About 1 1/4 cups, lukewarm
- 2 teaspoons 10g salt
- 2 teaspoons 8g granulated sugar Optional, but makes the dough rise faster and helps the crust brown better.
- 1 packet 7g or 2 1/4 teaspoons active dry yeast
- 2 tablespoons 30ml olive oil, plus extra for greasing
Instructions
If Kneading by Hand:
- In a large bowl, dissolve the sugar and yeast in lukewarm water and let it activate until foamy, about 5 minutes.
- Add the bread flour and salt, mixing until a rough dough forms.
First Knead:
- Turn the dough onto a lightly floured surface and knead for about 5 minutes, until it starts to become smooth.
- Give the dough a 10-minute rest to make the next steps easier.
Second Knead:
- Knead the dough again for another 5 minutes until it’s smooth, elastic, and slightly sticky.
- Transfer the dough to a lightly oiled bowl, turning it to coat with oil.
First Rise:
- Cover the bowl and set it in a warm place to rise until doubled in size, about 1 hour.
Balling and Proofing:
- Punch down the risen dough and transfer it to a floured surface.
- Divide as desired and form into tight balls for individual pizzas.
- Cover and let rest for about 30 minutes, letting the dough proof, which makes it easier to shape and improves the taste.
If Using a Dough Mixer:
- Place water, sugar, and yeast in the mixer’s bowl to foam up.
- Add flour and salt, and mix using the dough hook on a low setting until combined, then on medium for about 7-8 minutes.
First Rise & Proofing:
- Proceed with the same rising and proofing instructions as with hand-kneading.
