Fast and Easy Pizza Dough Recipe
Table of Contents
Table of Contents
Everyone loves pizza and everyone would surely love to be able to make it for themselves whenever they want to. It is a time and money saver when you can make your own pizza dough and you can even freeze pizza dough to be able to use it at a later stage. By doing it this way you can also know that it is properly made and customize it to your taste.
This is the best pizza dough recipe if you are starting to learn how to make different types of food from scratch at home. This easy pizza dough recipe is versatile and it can even be used to make a deep-dish pizza.
Below you will also find ways that you can enhance your dough by adding flavor to it as well as different tips and tricks for when you are making homemade pizza dough such as how to make it ahead of time, how to freeze it, and different ways that you can cook it.
What is the best flour for homemade pizza dough?
An easy homemade pizza dough can be made with different types of flour but the best pizza dough recipe usually uses Italian Tipo ’00’ flour, which is finer ground flour than normal, and it gives your dough an incredible super-smooth texture. This type of pizza flour is not always available everywhere but you can usually find it at Italian markets and high-end supermarkets.
All-purpose flour is also a very good flour to use for a pizza dough recipe as it is widely available and most people keep it on hand because of its different uses. This flour is a blend of hard and soft wheat flour and it will ensure that the pizza crust is thin and crispy, but still chewy so it is a great option for most pizza dough recipes.
Bread flour is one of the best and most used flour for homemade pizza dough as it has a higher amount of gluten and protein than all-purpose flour. Bread flour also creates a very structured dough allowing for better stretching and rising when you work with your dough.
How to flavor the pizza dough
For some people, even if you have the best pizza dough recipe, you want to add your own spin to the dough and add your own flavor. You can either do this by seasoning your flour, or even just adding seasoning to the olive oil.
If you want to flavor your flour, you can either add cooked spices such as turmeric or paprika, dried and finely crushed herbs, or different types of flavored salt. Do not add too much as this can affect the ratios within the dough or overpower the overall flavor of the pizza.
If you would like to add flavor to your olive oil, you can either add herbs and aromatics to the oil to steep for a few days or, if you want to use something like garlic or onion and don’t have a lot of time, you can cook the flavors into the oil.
The way to do this is to add the amount of oil that you need to use to a pot, add in all the flavorings while the oil is cold, and then turn on the heat to low. The flavor will then be incorporated into the oil as it heats up but ensure that it does not cook too long as the taste will become bitter.
As soon as it has cooked, allow the oil to cool down and strain out all the flavorings. You will now have flavored oil for your dough and this can be done with a variety of spices, herbs, and aromatics such as garlic, onions, chilies and so on.
You can also brush a small amount of flavored oil on the base before it gets par-baked for more flavor in the pizza crust.
Homemade pizza dough recipe
This easy pizza dough recipe is a basic recipe and it can be adjusted to your liking in terms of flavor, how you want to bake it, and how big your bases will be.
Cooking and Preparation Times
Baking sheets, a pizza stone in the oven, or pizza pans
Cooking time: 15-20 min
- Prep time: 3-4 hours
- Mixing the dough: 15 min
- Rising of the dough: 2-3 hours
- Final preparation for baking: 15-20 min
- 300g lukewarm water (not boiling, you must be able to touch it without burning)
- 5g instant yeast
- 5g white sugar
- 11g salt
- 28g olive oil (for dough)
- 40g olive oil (extra for when the dough is rising)
- 340g bread flour (for dough)
- 200g bread flour (extra if the dough is too wet)
Measure out all your ingredients beforehand using a scale to ensure accuracy.
Combine the lukewarm water with the yeast and sugar and cover the bowl with plastic wrap. Allow the yeast to activate for 5-7 min until the mixture is active and has started foaming.
In a stand mixer, add the salt at the bottom of a medium-sized bowl, add the flour on top of that, and then add the olive oil as well as the yeast mixture.
On a medium speed, mix the dough with the dough hook attachment for 5 min until it starts to pull away from the sides of the bowl and is no longer sticking to your hands (add in some of the extra flour a little bit at a time if the mixture is too wet after everything has combined).
In a large bowl, add a quarter of the extra olive oil and spread it around until the inside of the bowl is covered.
Add the dough to the bowl and cover it with a damp cloth. Allow it to rise for 1-2 hours in a warm place or until the dough has doubled in size.
Switch on the oven halfway through the proofing process to 250-260 degrees C (480-500 degrees F) to ensure that it is heated up when your dough is ready to bake.
As soon as the dough is done proofing, spread some flour on a clean, dry surface and place the dough onto the lightly floured surface (do not add too much flour to the surface as it will make the dough very dry). Divide the dough into balls depending on how big you want your pizza bases to be.
Cover the dough balls that are not being used lightly with a damp cloth or pieces of plastic wrap.
Put the baking sheet, pizza stone, or pizza pan in the oven to heat up so that it is ready for when you need to bake your pizza.
Start stretching out your dough by starting in the middle and pushing it to the outside, you can use either a rolling pin or use your hands, and keep turning it over every now and then. Keep adding small amounts of flour to the surface to prevent your base from sticking and tearing.
When your pizza dough is evenly rolled out to where it is thin but not so thin that you can’t comfortably pick it up, you will place your rolled-out dough on the baking sheet, pizza stone, or pizza pan (add a small amount of flour before placing the pizza base on to prevent it from sticking) and par-bake the base for 5-10 minutes (the base should be able to keep its shape when moved and the top should be dry but not crispy and not browned).
After the pizza base has been par-baked, you can add your pizza sauce, cheese, and toppings, and bake your pizza for an additional 7-10 minutes until the base is golden brown and the cheese is melted.
- You can use a pizza peel to make it easier to remove the hot pizza after it has baked but keep in mind that when using a pizza peel, you should be careful not to scratch the surface of your baking sheet, pizza stone, or pizza pan.
This homemade pizza dough recipe can be made with an electric stand mixer using a dough hook or it can be mixed by hand. If you are mixing it by hand, you will need to knead your dough for longer to get your desired texture and it may take a bit longer to rise.
Keep in mind that for a smaller pizza base, your cooking time will be less than for a larger base so be sure to keep an eye on your pizza as it cooks.
Can I make my homemade pizza dough recipe ahead of time?
You can absolutely make your pizza dough recipe ahead of time for any amount of time which is a brilliant time saver and a great way to prep ahead for meals and events when you have little to no time.
If you would like to make your dough the day before you need it, then you are able to do the overnight method. You will mix the dough, place it into an oiled bowl, and cover it with plastic wrap as you normally would, but instead of leaving it out to proof, you will place it into the fridge overnight.
The next day you will take the pizza dough out 1-2 hours before you need it and allow it to come to room temperature after which you will continue with the process as normal.
You are also able to freeze your dough for up to 3 months which will enable you to prep all the pizza dough that you need for the month all at once. You will mix the dough and allow it to rise once as normal after which you will portion it out to your desired amount of bases.
You will then enclose your pizza dough ball in a piece of parchment paper loosely and cover that with plastic wrap. You will then place the dough balls on a baking sheet and freeze them after which you are able to place them where you need in your freezer but be sure not to place anything heavy on top of them.
When you need the frozen dough, you will take the frozen pizza dough ball out of the parchment paper and plastic wrap and place it into a bowl that has been lined with olive oil and cover that with plastic wrap. You will leave that bowl in the fridge overnight to defrost and then allow it to come to room temperature for 1-2 hours before you need to use it and then continue the process as normal.
This pizza dough recipe can be adjusted according to what you have around the house and the result will be so close that you won’t even know the difference.
If you do not have bread flour then you can absolutely use all-purpose flour in the place of that. Your homemade pizza dough will still be soft and stretchy and the pizza crust will be just as crispy, but you may need to knead it for a few minutes longer.
You are also able to switch out your olive oil for any other cooking oil that you have in your kitchen and the taste will not have a significant change. You can also use flavored oil as it can be made with olive oil or normal oil.
If you are looking to make your pizza dough more soft, you are also able to switch out your water with milk. You can switch it out completely or even 50/50 depending on your preference but you should still make sure that it gets heated up when you add the yeast at the beginning but take care that it does not get so hot that you can’t touch it to your skin.
Your pizza toppings depend on your taste and preference and can vary from a plain pizza sauce with some fresh mozzarella cheese, to a pizza with various types of protein and a sharp cheese such as parmesan.
You can decide between a few different sauces for your base such as the classic tomato sauce, or a white sauce, or you can even add pesto on top of your pizza after it has cooked for a different flavor combination.
Always add your fresh toppings such as rocket or basil after it has come out of the oven to ensure that they do not wilt and still have that freshness when you eat the pizza.
Pairings with your pizza
Although pizza by itself is absolutely fantastic there are times that you want to make your homemade pizza the center of a meal and serve it with other dishes.
The most popular dishes to serve with your pizza are different types of salad such as arugula salad with prosciutto and bocconcini, other dishes such as fresh pasta with a delicious sauce and some fresh mozzarella cheese, various types of soups, and even fresh and cooked vegetables such as green beans.
This homemade pizza dough recipe will surely be your go-to any time you need to make an easy homemade pizza dough. You can add a variety of your favorite pizza toppings and different sauces depending on the type of pizza that you want to make and the pizza crust will always be golden brown and delicious.
Take a look at this homemade pan pizza recipe for even more ideas for your next pizza night and pretty sure you will be the go-to person every time that someone needs a fun new dish to try.
Disclaimer: Note that the food images displayed on this website are for illustrative purposes only. They are not indicative of the actual dishes or presentations you should expect during the classes. We strive to provide the best culinary experience, but the appearance of dishes may vary. Always refer to class descriptions and details for accurate information on what to expect.
Frequent Asked Questions
If you are making your homemade pizza dough recipe to be baked in a home oven then you should try to get it as hydrated as possible. The dough will cook longer in a home oven so more moisture means a better overall dough texture and taste.
You should also ensure that your pizza stone or baking sheet is heated up before you cook your pizza to ensure that the crust gets enough direct heat and does not get soggy in the baking process.
If you want to make a really good homemade pizza, then there are a few things that you can do. Always make sure that you are using the right flour for your pizza as that will ensure that the dough has a crispy texture and that the taste will be better.
You can also season your dough as well as your pizza sauce with different spices and herbs to ensure that the flavors come through. One of the best tips is also to ensure that your pizza toppings are as fresh and flavorful as possible.
When you are making your pizza dough recipe, be sure to knead your dough long enough to ensure that the gluten develops as that will help with the overall texture and taste of the dough. If you are using a dough hook then that will happen quicker than if you were to knead by hand.
You should also leave your dough to rise for the appropriate amount of time and not handle it too much as that will make the dough tough and the texture will not be as tender as you would like it to be.
The two types of pizza dough are yeasted dough and flatbread dough. The yeasted dough will rise a lot and need more proofing time to develop all the necessary gluten while a flatbread dough does not rise a lot when it bakes.
The yeasted dough also has more toppings added to it than the flatbread dough which is usually kept more simple. This is because the yeasted dough is able to handle more weight than the flatbread dough.
Any type of yeast can work for pizza dough but the specific type that you use will depend on the outcome that you want. A normal dough will work fine with instant dry yeast or active dry yeast but using a sourdough starter for your dough will give you a different flavor.
The yeast will not always have a big effect on the rising and proofing time but if there is a difference it won’t normally be more than 30 min. Keeping that in mind, active dry yeast will take a bit longer than sourdough to rise because the sourdough starter is more active than the dry yeast.
If you want your dough to be as soft and stretchy as possible then make sure that you let it rise in a warm place with enough humidity and make sure that it proofs enough otherwise it will struggle to stretch and tear more easily.
Both of these can be used for a pizza dough recipe but you need to make sure that when you are activating your yeast using the liquid, it is warm enough.
Milk will also give you a softer crust if you use it in the place of water so it completely depends on how you want your dough to turn out. You can also use them 50/50 for a soft but firm texture.
Yes, it is completely possible to make a delicious pizza with bread dough. You will need to let the dough come to room temperature and shape it carefully but not handle it too much so that you are overdeveloping the gluten. Also, take care when you are baking the pizza as the cooking time may vary slightly.
You may have a slightly thicker pizza base than normal so it is best to bake it in a pizza pan rather than a pizza stone in the oven.