Homemade Pizza Dough

If your family is anything like my family, they never say no to pizza for dinner. While ordering from the local pizzeria is easy and certainly delicious, sometimes it’s more fun to get creative in the kitchen whipping up a fresh, homemade pizza!! The ingredients are few, the time is minimal and the result is scrumptious!

In a large mixing bowl, add the warm water, sugar and yeast. Give it a quick stir then let sit for 5 minutes. Next, add the flour and salt and, using a rubber spatula, mix your ingredients until it turns into a shaggy dough. Form it into a ball and place in a lightly oiled mixing bowl. Cover with Saran wrap and let the dough rise for 1½ hours (dough should roughly double in size).

Once dough has risen, knead on a lightly floured work surface for 5 minutes adding flour a little at a time if the dough is too sticky. Form into a ball again and, using a rolling pin and a little more flour, roll the dough out to your desired thickness (thin crust? Neapolitan style?). The dough will puff up as it cooks so err more on the thinner side. Put your rolled out dough on a pizza pan (or a rimless cookie sheet if you don’t have a pan) and preheat your oven to 450º.

Now the fun part: what are you going to top your pizza with?? Mozzarella, tomatoes and fresh basil? Traditional pepperoni? Four cheese? The possibilities are only limited by your taste buds!

Once you have topped your pizza with all your delicious fixings, bake for 15-20 minutes, or until your desired crunchiness (is that a word?) .

Ingredients:

¾ cup warm water
½ tsp white cane sugar
1 tsp active dry yeast
2 cups unbleached all purpose flour
1½ tsp kosher salt
1-2 tsp oil for the bowl (olive or vegetable)
Toppings of your choice

In my house, you have to act fast if you want seconds….

Tips for Success

• Get the water temperature right. Warm water should feel like a comfortable bath, about 105 to 110 degrees F. Too hot and it can kill the yeast, too cool and the yeast will be slow to wake up.
• Look for bubbles. After 5 minutes the yeast mixture should look a little foamy. If nothing happens, your yeast may be old, so start over with a fresh packet.
• Find a warm spot. Dough rises best somewhere warm and draft free, like near a sunny window or on top of the refrigerator.
• Go easy on the toppings. Too many toppings, especially watery vegetables, can make the center soggy. A light hand gives you a crisp crust.
• Preheat fully. Give your oven the full time to reach 450 degrees F. A hot oven is the secret to a golden crust.

Make Ahead and Storage

This dough is great for planning ahead. After the first rise, you can wrap the dough ball tightly in plastic wrap or place it in an oiled container and refrigerate it for up to 3 days. The slow, cold rest actually develops even more flavor. Let it sit on the counter for about 30 minutes before rolling so it is easier to work with. For longer storage, freeze the wrapped dough ball for up to 3 months and thaw it overnight in the refrigerator. Leftover baked pizza keeps in the refrigerator for up to 4 days and reheats nicely in a hot skillet or oven so the crust stays crisp.

Topping Ideas

Since I am mostly vegetarian, my favorite pies are loaded with garden vegetables. Try sauteed mushrooms and caramelized onions, roasted red peppers with goat cheese, or thin sliced zucchini with ricotta and fresh basil. My family loves pepperoni or sausage, and a white pizza with garlic, olive oil, mozzarella and parmesan is always a hit. A homemade marinara makes a wonderful base for any of these.

Frequently Asked Questions

Can I use instant yeast?

Yes. You can use the same amount, and the dough may rise a little faster, so start checking it a bit early.

Can I double the recipe?

Absolutely. Double everything and divide the dough in half before rolling to make two pizzas.

Why is my dough shrinking back when I roll it?

The dough just needs to relax. Cover it and let it rest for 10 minutes, then try again.

Mandy

Homemade Pizza Dough

A simple homemade pizza dough made with just water, sugar, yeast, flour and salt. Few ingredients, minimal hands on time and a scrumptious crust for any toppings you love.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 1 pizza

Course: Bread

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 3/4 cup warm water
• 1/2 tsp white cane sugar
• 1 tsp active dry yeast
• 2 cups unbleached all purpose flour plus more for kneading and rolling
• 1 1/2 tsp kosher salt
• 1 to 2 tsp oil for the bowl olive or vegetable
• toppings of your choice

Method

 

1. In a large mixing bowl, add the warm water, sugar and yeast. Give it a quick stir and let it sit for 5 minutes.
2. Add the flour and salt and mix with a rubber spatula until it becomes a shaggy dough.
3. Form the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and let it rise for 1 1/2 hours, until roughly doubled in size.
4. Knead the risen dough on a lightly floured surface for 5 minutes, adding a little flour at a time if it is too sticky.
5. Form it into a ball again and roll it out with a rolling pin and a little more flour to your desired thickness, erring on the thinner side since it puffs as it bakes.
6. Place the dough on a pizza pan or a rimless cookie sheet and preheat the oven to 450 degrees F.
7. Top the pizza with your favorite fixings.
8. Bake for 15 to 20 minutes, or until it reaches your desired crunchiness.

Notes

The risen dough keeps in the refrigerator for up to 3 days or in the freezer for up to 3 months.