Name: Homemade Pizza Dough
Prep time: 3 h
Cook time: 10 min
Total time: 3 h 10 min
Cuisine: Pizza
Ingredients: 1 3/4 cups warm water; 1 teaspoon active dry yeast; 1 teaspoon sugar; 2 Tablespoons olive oil; 1 teaspoon salt; 4 – 4 1/2 cups all-purpose flour

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Step by step - learn how to make homemade pizza dough

I don’t know many people who dislike pizza, especially artisan pizza with a thin, chewy crust topped with fresh tomato sauce, basil and mozzarella! Seriously, how could you dislike that?! We are big pizza fans in my family, I grew up with a Dad who’s pretty much obsessed with it! Once he finds a pizza place he likes we normally end up eating that pizza weekly and he seems to find a reason to make a pit stop and get a fresh slice, or two! I try to expand his palette by exposing him to new spots in Toronto, but the man knows what he likes (just try telling him differently)!

A few years ago my mom bought my dad a Breville pizza maker from William Sonoma so my dad could make fresh pizza at home. He absolutely loves it, and since then homemade pizza night was born into the dinner rotation! I love being a part of it too. Pizza has to be one of my favouite foods, the possibilities are endless and I love to create new topping combinations. Plus my Dad always buys the dough so whenever I’m around I want to make the dough from scratch!! I guess you could say we make a good team!

There is something about homemade pizza that just tastes better, plus it’s fun and interactive with your family and friends. I love having friends over for homemade pizza, wine and laughs!

So after a few attempts I’ve finally got a pizza dough recipe that I might even get my dad to try!

Blackberry, Basil and Honey Pizza — Homemade Pizza with Blackberry, Basil and Honey

how to make your own pizza dough

See the recipe below and use the image tutorial as visual guidance.

Once you’ve stretched out your dough to the desired thickness, you’re ready to top with whatever sauces and toppings you please; keep it classic or try something new!

Pizza night at home will never be the same!

Step 1: Fill a measuring cup with warm water. Add yeast and sugar. Let rest approx. 8-10 minutes until mixture is frothy. Add olive oil. In a large bowl add 4 cups flour and salt, mix to combine. Create a well in the centre and pour yeast mixture in the middle. Using a spoon incorporate the flour into the liquid until ragged. Turn out onto a work surface and bring dough together.

Step 2: Knead dough for approx. 8 minutes (adding the extra 1/2 cup flour as needed) until smooth and elastic. Shape into a ball. Oil/grease a clean large bowl, add dough and roll it around so the ball is covered in oil. Cover with a tea towel or plastic wrap and let rest until doubled in size, about an hour. Once doubled in size, punch down dough. Cut dough in four equal parts.

Step 3: Reshape by folding the sides of each dough portion in and place the dough seam side down. Using cupped hands, rotate the dough counterclockwise to form a tight ball. Do this with each piece of dough. You should have 4 balls. Cover dough with a tea towel and let rest for 30-40 minutes. Once the dough is ready press the dough down with your fingertips (instead of using a rolling pin, this helps keep gas bubbles and yields an airy crust). Using your hands gently stretch the dough from the middle out (using your knuckles), creating a thinner centre and thicker edge. The overall thickness will be a bit uneven and is decided by how thick or thin you would like it.

Homemade Pizza Dough

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★★★★★

5 from 4 reviews

This is a basic pizza dough recipe that will never let you down. The dough is soft and easy to work with, shape as thick or as thin as you like and freeze extra dough to save for a later day.

Author: Alie Romano
Prep Time: 3 hours
Cook Time: 10 mins
Total Time: 3 hours 10 mins
Yield: 4 medium pizzas 1x
Category: Dinner
Cuisine: Pizza

Ingredients

Units Scale

1 3/4 cups warm water
1 teaspoon active dry yeast
1 teaspoon sugar
2 Tablespoons olive oil
1 teaspoon salt
4 – 4 1/2 cups all-purpose flour

Instructions

Fill a measuring cup with warm water. Add yeast and sugar. Let rest approx. 8-10 minutes until mixture is frothy. Add olive oil.
In a large bowl add 4 cups flour and salt, mix to combine. Create a well in the centre and pour yeast mixture in the middle. Using a spoon incorporate the flour into the liquid until ragged. Turn out onto a work surface and bring dough together.
Knead dough for approx. 8 minutes (adding the extra 1/2 cup flour as needed) until smooth and elastic. Shape into a ball.
Oil/grease a clean large bowl, add dough and roll it around so the ball is covered in oil. Cover with a tea towel or plastic wrap and let rest until doubled in size, about an hour.
Once doubled in size, punch down dough. Cut dough in four equal parts. Reshape by folding the sides of each dough portion in and place the dough seam side down. Using cupped hands, rotate the dough counterclockwise to form a tight ball. Do this with each piece of dough. You should have 4 balls. Cover dough with a tea towel and let rest for 30-40 minutes..
Once the dough is ready press the dough down with your fingertips (instead of using a rolling pin, this helps keep gas bubbles and yields an airy crust). Using your hands gently stretch the dough from the middle out (using your knuckles), creating a thinner centre and thicker edge. The overall thickness will be a bit uneven and is decided by how thick or thin you would like it.
Baking Instructions
Place a pizza stone or cast iron pan in the middle of the oven. Preheat oven to 425˚F (you want to make sure your pizza stone is nice and hot when ready to transfer the pizza on top).
Dress your homemade dough as you desire. Carefully transfer the pizza onto a pizza stone or cast iron skillet.

Notes

I like to press my dough out and make my pizza on parchment paper, this way it’s easy to transfer to a baking sheet, stone or to the bbq.

You can also freeze the pizza dough and pull out when ready to use. Just let the dough come down to room temperature, flour your work surface and follow the instructions from number 6 on.