Homemade Pizza Dough Recipe
Make any night pizza night! With a few simple ingredients, this easy Pizza Dough recipe is perfect for a tasty homemade pizza dinner at home.
Every Friday night is pizza house in the Russo household. My love for pizza runs pretty deep. There is nothing like a slice of homemade pizza pie. My love for pizza started way, way, WAY back when my mom would make this easy recipe when I was a child. I loved it then, and I love it now!
When people hear that yeast is the main ingredient in a recipe, they get a little skittish. Embrace the yeast friends and don’t be intimidated! Plus, this recipe only has five ingredients and it doesn’t get more basic than that.
What Ingredients Do I Need To Make Pizza Dough?
I love when recipes use simple ingredients. These ingredients for this basic dough recipe are about as simple as you can get.
Flour: you can use bread flour or all-purpose flour. I prefer using bread flour.
Yeast: Regular yeast will do but you can also use rapid rise yeast if you wish
Olive Oil: it’s an Italian recipe, of course we need olive oil!
Water
Sugar
How To Make The Homemade Pizza Dough
In order to create a light and airy dough, you will need to let the yeast bloom for about five minutes. Bloom is a fancy term for “let’s get the party started.”
Once the yeast starts moving and shaking. No, it really will not do that and if idoes….”Houston, we have a problem.” Add your flour, salt and olive oil to your mixer. Using the dough hook, combine on low.
Slowly pour in the yeast and mix just until all the flour is incorporated. Pour a little olive oil into a large bowl and coat the sides. Add pizza dough to the bowl, cover with plastic wrap and let the dough rise for at least an hour.
What Flour Is Best for Pizza Dough?
Bread flour yields the best results. Bread flour has a higher amount of protein to develop the gluten. If you are in a pinch, you can use all-purpose flour to make the dough, but generally, bread flour works best.
What is Best Yeast for Pizza Dough?
Active Dry Yeast is the most common type of yeast used in baked goods. And yes, it works great in this recipe too.
How Long Should Pizza Dough Rise For?
It is best to let the dough rise at room temperature for one to one and a half hours. Add some olive oil to a large mixing bowl before adding the fresh pizza dough. Cover with plastic wrap and let rise until doubled in size. After if is finished rising, you can store in the refrigerator for up to 24 hours.
How To Make Whole Wheat Pizza Crust?
Substitute equally white whole wheat flour instead of all purpose flour. You can also use half wheat and have all purpose flour too.
How To Freeze Pizza Dough?
This dough freezes really well too. Just wrap in plastic wrap and store in the freezer up to three months. Want a recipe alternative to pizza? Try this pepperoni pizza pinwheels with this dough.
Pizza Making Essentials For Your Kitchen
Pin this homemade Pizza Dough Recipe for later!
More Easy Weeknight Recipes To Try
Crock Pot French Dip Sandwiches
Buffalo Chicken Salad Sandwich
Homemade Pizza Dough Recipe
Ingredients
- 2 cups warm water 100-110 degrees
- 1 1/2 tablespoons active dry yeast
- 1/8 teaspoon sugar
- 5 to 5 1/4 cups bread flour
- 1 1/2 teaspoon salt
- 3 tablespoons olive oil
Instructions
- In a small bowl, add warm water. Sprinkle yeast over warm water and let bloom for 5 until bubbly. After 5 minutes, stir together.
- Add flour, salt, sugar and olive oil to a mixer. With the dough hook attachment, mix the dry ingredients together.
- Slowly pour in yeast and mix just until flour is incorporated.
- Place dough in a large greased bowl. Cover with plastic wrap and let rise for one hour.
- Makes 2 large pizzas.
- Pizza dough can be frozen too.
Homemede pizza is much more better than regular one!
Could you make the same dough recipe in a bread machine?
Trying this recipe today, but wanted to clarify the directions. There is no mention of where the sugar should go. Does it go in the water with yeast, or bowl with flour? (I put it with the yeast in order to make it bubble.) Should the dough be deflated after rising and before storing in the fridge? Should it be frozen before or after 1 hour rise? If it goes straight to the freezer after mixing, should it be allowed to cool to room temp before bagging for freezer storage? Thanks!