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Homemade Pizza Dough

Step by step - learn how to make 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.

Ingredients

Units Scale
  • 1 3/4 cups warm water
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 2 Tablespoons olive oil
  • 1 teaspoon salt
  • 44 1/2 cups all-purpose flour

Instructions

  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.
  2. 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.
  3. Knead dough for approx. 8 minutes (adding the extra 1/2 cup flour as needed) until smooth and elastic. Shape into a ball.
  4. 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.
  5. 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..
  6. 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.
  7. Baking Instructions
  8. 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).
  9. 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.

Nutrition

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