Fail-Proof Homemade Pizza Dough Recipe (+ Video)
Fail-Proof Homemade Pizza Dough Recipe (+ Video)
This homemade pizza dough is easy and delicious. You’ll want to ditch the delivery for a pizza-making night with your family, and this easy and soft pizza dough recipe is everyone’s favorite.
Homemade is always better than store bought! Pizza is one of my family’s favorite dinners and this homemade pizza dough is the star of the show! Serve with homemade pizza sauce (or white pizza sauce) and you can make 100% pizza the way your family loves it!
Homemade Pizza = The Best Pizza
Homemade pizza is one of our family’s favorite meals to cook together. It is also fun to play with other family members or friends. All you need is:
Then make this homemade pizza dough for the most perfect delicious home pizza in the world. The smell of fresh pizza as it cooks in the oven is pure heaven. All the melted cheeses and delicious toppings cook together on a soft and crispy dough – simply unbeatable.
How to Make Pizza Dough
You’ll never believe how easy it is to make your own pizza dough. You only need 6 ingredients – one of which is water, so it hardly counts. Don’t be afraid of yeast! I swear it’s easier than you think. Tell me: You can do it!
Make the dough. Combine water, yeast and sugar and let stand for a few minutes. You need warm water (about 110° F). This will make your yeast perfect for the dough. Add salt and oil to the yeast mixture. Then add flour one cup at a time until a thick dough forms. Knead dough for 8 minutes on the counter or in a mixer. The dough should no longer stick.
Divide. This recipe makes four 14-inch pizza crusts, so divide the dough into four pieces. You can freeze the dough or roll it out into a large pizza ring. (I like to have a few frozen pizza doughs on hand when we want an impromptu pizza night.)
Ready to bake. If you want a crust, fold over the outer edge of the dough. We also recommend brushing the dough with olive oil and poking it with a fork so it doesn’t blister.
bake. Preheat the oven to 500 degrees, then bake the dough on a greased cookie sheet or pizza stone for 8-12 minutes to fully cook.You can store it to add toppings exist Later, or you can proof the dough by baking for 5-7 minutes, then add This Toppings and continue to cook until cheese is melted.
Why does the oven need to be so hot? 500 degrees super hot! ! ! The reason is that a hotter oven will make the dough airy and full of holes. A hot oven also creates a nice crispy crust and a soft and airy interior.
Tips to make sure you get the perfect pizza dough:
- If you want a crust, fold the outer edges of the dough over.
- Be sure to bake the dough for at least 5 minutes before adding toppings. This will ensure that the crust under the filling is not sticky, which can happen if you add filling to the dough before baking.
- Using a pizza stone will help it cook more evenly, but it doesn’t require baking on a pizza stone – any baking sheet will do.
- To make ahead, cook the crust for 8-12 minutes. Cool and wrap in Saran Wrap. Store the crust at room temperature for a few days or in the refrigerator for 1-2 months. Since the dough is fully cooked, all you need to do is bake the assembled pizza until the toppings are hot and the cheese is melted.
- Bake the dough on the lowest oven rack to ensure the dough is closest to the heat.
- If the dough starts to bubble, you can poke a hole in the bubble with a fork so it doesn’t expand too much.
What to do with excess dough
Since this recipe makes 4 pizzas, and depending on the size of your household, you may not need all four. Just freeze the rest for later use.
freezing. After the dough is mixed, let it rise/ferment for 1-2 hours.knock it down don’t let it rise again. Divide dough into 4 equal pieces. Dust each dough ball with flour or lightly with olive oil. Place in individual freezer ziplock bags and label.Store in the refrigerator for up to 3 months
thaw. You can thaw at room temperature for at least 2 hours, or in the refrigerator for 6-8 hours. Then, let the dough stand at room temperature for another 30 minutes. For thin crust roll out, top and bake. For thick crusts, roll out and ferment an additional 30 minutes before topping and baking.
Can I refrigerate the dough? After the dough has risen for the first time, cover with a thin layer of olive oil and place in a bowl covered with plastic wrap. Although best around day 3, the dough can last 7-10 days. When you are ready to use the dough, remove the bowl and let the dough rise to room temperature before dividing and shaping.
Can I freeze the assembled pizza for later use? Yes, you can! Follow the steps to make frozen pizza. They will keep for 4-6 months in the refrigerator.
- Preheat oven to 350 degrees.bake clearly Crust 7-9 minutes. Let it cool on the pan for about 3 minutes. (It will continue to cook for a while). Then, place on a cooling rack and allow the crust to cool completely before adding the toppings.
- Return the crust to the cool baking sheet and add the toppings, making sure all are cool.
- Quick freeze pizza for 3-4 hours.
- Remove from pan and wrap frozen pizza in plastic wrap, then aluminum foil. Label and put back in the refrigerator.
- Heat: Preheat oven to 375°F and bake for 25-30 minutes or until pizza is completely warm and cheese is melted.
We love that this pizza dough recipe is fail proof. So Easy. You will want to make this recipe at least once a week (which is fine). My kids are always begging for homemade pizza – it’s simply delicious.
I hope you try this easy pizza dough. Invite all your friends to a summer pizza party! Bake a whole bunch of different pizzas, then slice them all so everyone can taste a piece or two. Sounds like a fun party to me!
What to Serve with Pizza:
Make these delicious pizzas with this dough:
main course
Italian
Prep time 40 minutes
Cook Time 10 minutes
Total time 50 minutes
Serving Size 16
Calories 230 kcal
by Lil’ Luna
- 3 cups warm water
- 1 tablespoon salt
- 3 tablespoons active dry yeast
- 6 tablespoons oil
- 2 tablespoons sugar
- 6 cups flour (give or take)
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Combine water, yeast and sugar and let stand for a few minutes.
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Add the salt and oil, then add the flour one cup at a time.
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Knead the dough for 8 minutes, then ferment for about 30 minutes.
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This dough makes four to 14-inch pizza crusts. Divide dough into 4 and roll out on a floured surface to about 1/2 inch thick. You can also brush with olive oil and poke it with a fork so it doesn’t foam.
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Bake on a preheated stone at 500 degrees for 8 to 12 minutes to preserve and add toppings later. Alternatively, you can bake for 5-7 minutes, add toppings, and continue to bake until cheese is melted.