Are you seeking for How to make pizza dough?, if yes you are at the right place.
Making pizza dough from scratch is a rewarding experience. It can be time-consuming, but with the right tools and ingredients, you will have delicious homemade pizza in no time at all! In this blog post, we’ll cover how to make your dough, including tips on kneading and rising times.
We also include a recipe for an easy three-cheese Margherita pizza that would pair nicely with your fresh homemade dough!
Contents
What kind of flour do you need to make pizza dough?
All-purpose flour will work just fine; we use King Arthur All-Purpose Flour. When you knead the dough, it needs to be sure of consistency. The perfect texture is smooth and not tacky at all when touched with your fingers; if the dough sticks to your hands too much while kneading, add more flour in 1/4 cup increments until it reaches the desired consistency.
What kind of yeast do you need to make pizza dough?
Active dry yeast is the most common type of yeast available in stores. It’s important to let your dough rise until it doubles in size (which can take a couple of hours). If you don’t plan and let it grow long enough, your pizza dough will not be fluffy and delicious!
Do you have to let the dough rise before you make Pizza?
Yes, your dough must rise before making Pizza. Pizza dough is made with yeast, which means there are living organisms in it that consume sugar and excrete carbon dioxide gas – thus causing the dough to “rise.” If the yeast dies or there isn’t enough time for them to work their magic, then your pizza crust will be dense instead of fluffy!
How much yeast and salt should be mixed in the dough?
We’ve established that yeast needs sugar to grow and multiply, so adding salt can slow down the rising process. We recommend using only three-fourths of the yeast packet (just under two teaspoons) and adding salt to taste. Our recipe does not call for any additional salt besides what is already included in the flour.
How to make pizza dough?
Mix the dry ingredients (flour, yeast, salt) in a bowl. Add the wet ingredients (water, olive oil). Mix thoroughly until it forms a dough ball.
If you use an electric mixer with a dough hook attachment, let it mix for about 4-5 minutes until all ingredients are combined and form into one uniform mass. You can do this by hand as well but be prepared to work your forearms!
Homemade Pizza Dough Ingredients
- Yeast: 1-1/4 teaspoons (one package)
- Flour: 3 cups, approx. 15 oz.
- Olive oil: 2 tablespoons
- Water: 1 cup, lukewarm
- Additional flour to prevent sticking, as needed
Tools Needed for Recipe: Large mixing bowl and spoon Large saucepan Electric mixer with dough hook attachment Pizza Stone Pizza cutter Rolling pin Baking sheet Parchment paper Method: Mix dry ingredients in a large bowl and set aside. Warm water to the point where it feels very warm but not hot when you test it on your wrist – about 110 degrees Fahrenheit.
Add olive oil to water and stir until mixed. Pour the wet ingredients into the bowl of dry ingredients while constantly stirring. Once all ingredients are combined, flour a clean surface and knead the dough until all ingredients are combined into one uniform ball, about 7-10 minutes.
Place dough in the bowl and let it rest for 35 minutes. Punch the dough down to release the air from it, and then cover with plastic wrap or a damp towel. Let rise for 45 more minutes—Preheat oven to 500 degrees Fahrenheit. Flour your working surface again and knead briefly (about 1 minute).
Roll out your pizza dough into the desired shape. Sprinkle flour on top of parchment paper that will go on the pizza stone or pan Brush edges of crust with olive oil to prevent them from getting too brown Transfer parchment paper onto pizza stone/pan Bake for 5-7 minutes until crust is Add toppings of choice (cheese, sauce, etc.) and then continue baking until cheese melts (about 5 minutes)
Homemade Pizza Dough With Bread Machine Method
Add ingredients to the machine in the order recommended by the manufacturer, making sure that the water is hot (about 110 degrees Fahrenheit), and add olive oil with other wet ingredients. Choose “dough” cycle on machine, if available.
If not, remove dough once it has doubled in size after rising about 90 minutes Transfer dough to a floured surface and knead briefly (about 1 minute). Continue the process as instructed in the original recipe for rest and rising times.
This recipe makes two 12-inch pizzas or four 8-inch pizzas. We recommend using a wooden pizza peel and either a baking stone (for best results) or an overturned rimmed baking sheet (if you don’t have a rock).
Stone and Baking Sheet Method: Place 1/2 tablespoon cornmeal on the pizza peel and transfer dough to peel, making sure it can slide around freely. Shake pizza peel gently to make sure dough isn’t sticking. Flip your baking sheet upside down and cover with parchment paper.
Spread 1/4 cup flour onto parchment paper. Turn your baking sheet back over and place it upside-down in the freezer for 5 minutes. For the topping, spread desired sauce, mozzarella cheese, veggies, etc., onto half of the dough. Gently shake pizza peel to make sure dough isn’t sticking.
Slide your parchment paper with topped half of the dough onto a heated baking stone or baking sheet, and bake for 5 minutes until cheese is melted. Repeat process for second Pizza, if desired. If you don’t have a stone: Place 1/2 tablespoon cornmeal on overturned rimmed baking sheet.
Flip your baking sheet upside down and cover with parchment paper. Spread 1/4 cup flour onto parchment paper. Turn your baking sheet back over and place it upside-down in the freezer for 5 minutes.
For the topping, spread desired sauce, mozzarella cheese, veggies, etc., onto half of the dough. Gently shake pizza peel to make sure dough isn’t sticking.
Place an upside-down cooling rack over your baking sheet and then turn it back over (be careful not to burn yourself with hot oil)—transfer dough to the cooling rack with a pizza peel.
Slide your parchment paper with topped half of the dough onto a heated baking stone or baking sheet, and bake for 5 minutes until cheese is melted. Repeat process for second Pizza. If you don’t have a stone or cooling rack, prepare all steps listed above; cooking time may vary. Try using an overturned oven-safe bowl to help shape the crust.
Shape dough into the desired shape (round, oval, square). Use floured fingers if necessary. Place on a cornmeal-lined pan; let stand 20 minutes. Stretch dough while gently pressing against the countertop’s surface while rotating dough into a large circle Bake in preheated oven for 5-7 minutes.
Homemade Pizza Recipe with Yeast, Tomato Sauce, and Cheese
What You’ll Need: Ingredients: homemade pizza dough (you can use the same recipe as above) 1 cup tomato sauce mozzarella cheese your favorite toppings olive oil salt Procedure: Bake for 5-7 minutes.
That’s it! You’ve made a delicious homemade pizza. You can add whatever toppings you like on top of your Pizza. Don’t be afraid to get creative and make some pizzas with unique ingredients.
Homemade Pizza Recipe with Baking Powder, Tomato Sauce, and Cheese
What You’ll Need: Ingredients: 2 teaspoons baking powder 1 cup warm water three tablespoons olive oil 1 tsp salt 2 cups flour mozzarella cheese your favorite pizza toppings Procedure: In a large bowl, add the baking powder to the warm water.
Add in the olive oil and salt. Gradually add in the flour until you have a nice dough ball. Please turn on your oven to 500 degrees F with a pizza stone inside so it will get nice and hot while you make your dough. On a floured surface, knead your dough into a circular shape, then toss it into the air like an authentic Italian!
Just kidding, gently form it into a circle and place it on a well-floured pizza peel. Shake the dough a little so it’s not sticking, and add your toppings of choice. Slide onto your hot stone and bake for 7 minutes or until done to your liking.
Homemade Pizza Recipe with Yeast, Tomato Sauce, and Cheese
Ingredients: 1 package active dry yeast 2 1/4 cups warm water three tablespoons olive oil one tablespoon salt 5-6 cups flour mozzarella cheese your favorite toppings Procedure: In a large bowl, dissolve yeast in warm water. Add in the olive oil, salt, and 4 cups of flour.
Mix by hand until well combined. Gradually add the remaining 1 cup of flour until you have a nice smooth dough that is no longer sticky to the touch. Knead the dough for 5 minutes by hand or with a mixer fitted with a dough hook. Place your dough in an oiled bowl and turn it to coat the entire ball of dough in oil.
Cover with a towel and place in a warm spot until it doubles in size, which should take about 1 hour to 1 hour 30 minutes. Punch down dough and divide into two equal-sized balls.
Roll each out onto a floured surface until you have the desired thickness and shape, add your sauce and toppings, and bake on a pizza stone preheated to 500 degrees F for 7-10 minutes or until cheese is nice and bubbly brown!
Homemade Pizza Dough Recipe
Ingredients: 1 cup + 2 tablespoons lukewarm water 2 1/4 teaspoons yeast three tablespoons olive oil (extra-virgin or virgin) 1 tablespoon salt 5 cups bread flour Instructions: Mix the yeast into the warm water. Add in the olive oil, salt, and 4 cups of flour.
Stir together by hand until you have a well-mixed dough, adding more flour as needed to prevent it from sticking. Once you have your desired consistency, knead for 5 minutes by hand or with a mixer fitted with a dough hook. Place mixture in an oiled bowl and turn the entire ball of dough covered in olive oil.
Cover with towel and place in a warm spot until doubled in size, about 1 hour to 1 hour 30 minutes depending on heat where you are at. Punch down dough and divide into two equal pieces.
Roll each out onto a floured surface until you have the desired thickness and shape, add your sauce and toppings, and bake on a pizza stone preheated to 500 degrees F for 7-10 minutes or until cheese is nice and bubbly brown!
Homemade Pizza Recipe with Baking Powder
Ingredients: 1 cup warm water two tablespoons olive oil one teaspoon salt 3 cups flour two teaspoons baking powder mozzarella cheese your favorite toppings Procedure: In a large bowl, dissolve yeast in warm water. Add in the olive oil, salt, sugar, baking powder, and 2 cups of flour.
Mix by hand until well combined. Gradually add the remaining 1 cup of flour until you have a nice smooth dough that is no longer sticky to the touch. Knead the dough for 5 minutes by hand or with a mixer fitted with a dough hook. Place your dough in an oiled bowl and turn to coat the entire ball of dough in oil.
Cover with a towel and place in a warm spot until it doubles in size, which should take about 1 hour to 1 hour 30 minutes. Punch down dough and divide into two equal-sized balls.
Roll each out onto a floured surface until you have the desired thickness and shape, add your sauce and toppings, and bake on a pizza stone preheated to 500 degrees F for 7-10 minutes or until cheese is nice and bubbly brown!
How to Freeze Homemade Pizza Dough?
You can easily make pizza dough ahead of time and freeze it for up to three months. Just punch down the risen dough, form into a ball, wrap tightly in plastic wrap or aluminum foil, and then place inside a freezer bag.
Make sure to label and date the dough, and you’re all set! To bake, remove from the freezer and let thaw overnight in the fridge. Bring to room temperature before rolling out onto the floured surface and adding toppings.
How to Thaw Frozen Pizza Dough?
Place your frozen pizza dough in the refrigerator overnight to thaw out. This method is preferred to speed thawing as it will take a few hours to thaw completely using this method.
Once your dough has been brought down from freezer temperature, remove plastic wrap and place it on a floured surface for easy handling once again. Bring to room temperature before adding toppings and baking as instructed above!
Recipes Using Pizza Dough
Creamy Chicken Tomato Braid
One can refrigerated pizza crust dough 1/2 cup Alfredo sauce 1 cup cooked chicken, cubed two tablespoons sun-dried tomatoes, chopped 1/2 tablespoon Italian seasoning Preheat oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray. Unroll the dough onto the prepared baking sheet.
Press into an even layer. Spread with Alfredo sauce, top with chicken, tomatoes and sprinkle with Italian seasoning. Roll up jelly-roll style from one of the long sides, pinching seam to seal after each turn.
Pour any remaining sauce over the braid right before placing it in the oven—Bake for 25 minutes or until golden brown on top. Remove from oven and cool for 5 minutes. Cut into slices and enjoy!
Taco Pizza
One can refrigerated pizza crust dough 1 cup cooked ground beef 1/2 cup taco sauce 1/4 cup onion, chopped one tablespoon fresh cilantro, chopped Preheat oven to 450 degrees F. Unroll the dough onto a baking sheet and press into an even layer.
Bake for 10 minutes or until golden brown on top. Remove from oven and spread with taco sauce Top with ground beef, onions, and cilantro Bake for 8 minutes or until heated through. Cut into slices and serve. Enjoy!
Pizza Muffins
Three cups biscuit baking mix (such as Bisquick) 2/3 cup milk one egg three tablespoons vegetable oil Fill greased muffin cups half full of dough; sprinkle with pepperoni and cheese. Fill muffin cups 2/3 full of remaining dough; add a small ball of dough to the center of each cup. Bake at 400° for 15-20 minutes or until golden brown. Serve warm with your choice of dipping sauce, if desired. Makes 12 servings (2 muffins per serving).
Cheese Calzone
10 oz mozzarella, thinly sliced 8 oz ricotta one egg, lightly beaten 3 tbsp grated Parmesan 1/4 tsp dried oregano 1/4 tsp dried basil leaves Olive oil Glaze: 3 tbsp butter two garlic cloves crushed Large pinch sugar 1 tbsp plain flour Freshly ground black pepper Pinch salt 4 tbsp milk ten fl oz double cream five fl oz beef stock 1 tbsp tomato paste
For the dough: (makes enough for four calzones) 2 tsp dried yeast 1 cup warm water 3 cups plain flour, plus extra for dusting pinch salt 2 tbsp olive oil
1. Combine milk, cream, and beef stock in a pan and bring to a boil. Add any desired vegetables at this stage. Simmer gently until reduced by half (about 25 mins). Leave to cool for 10 minutes.
2. Heat oven to 220C/200C fan/gas seven and tip the dough onto a floured surface and knead well until smooth and elastic or use a stand mixer with a dough hook attachment until it becomes very stretchy and no longer sticks to the sides of the bowl (about 4-5 minutes). Mix the margarine, yeast, and sugar in a bowl.
3. Once the stock has cooled, mix the butter and salt until melted, sparing 1 tbsp for brushing over the calzone before serving.
Pour into a baking dish with the garlic cloves and leave to infuse for 10 minutes or until bubbles appear on the surface. Strain through muslin or a fine sieve into a jug with a pouring spout. Return to a clean pan and bring back to simmering point
4. Divide dough into four pieces – roll each piece between your hands for 30 seconds – shape each one with your fingers tucking it underneath itself as you turn it, so there are four tucks on top of each ball (this makes them smooth out nicely).
Each one will be slightly bigger than the top of your mug. Place them on four separate pieces of baking paper and cover with a clean, damp tea towel. Leave to stand for 5 minutes.
5. Place each ball on the well-oiled baking sheet (use hand well-greased in olive oil), leaving plenty of room between each one as they will rise again.
Brush all over with melted butter and sprinkle generously with grated Parmesan cheese – bake for 10 minutes or until golden brown. Mix egg, ricotta, parmesan, oregano, and basil leaves; season well
6. Reduce oven to 200C/180C fan/gas 6 Grease 2 x 20cm round loose-bottomed cake tins – then line the base of each tin with a layer of mozzarella cheese as if you were building a brick wall.
Fill the gaps between the bricks with ricotta mix, then top again with mozzarella. Make sure there are no holes or gaps. Bake for 30 minutes or until golden brown.
7. Heat butter in the pan and add garlic and pepper to taste; cook for 1 minute or until fragrant before adding 2 tbsp plain flour, occasionally stirring for one minute, taking care not to let it burn.
Gradually stir in milk and simmer, constantly stirring until sauce is smooth and thickens enough to coat the back of a spoon (approx 5-7 mins). Remove from heat, season well with salt & pepper, then stir through beef, making sure there are no lumps.
8. Make up the glaze by dissolving sugar in water in a pan over high heat, add tomato paste and mix well before adding butter and stirring to make sure it is combined.
Reduce heat – keep at rolling simmer for 6-7 minutes until mixture reduces & thickens. Season with salt & pepper. 9. Allow the calzone to cool slightly before cutting into slices and serve with tomato glaze poured on top along with some fresh basil leaves if you wish.”
FAQs:
Can I flavor my Pizza Dough?
Yes, you can! You can make all different types of dough, with different flavors. Add some garlic or onion powder for extra pizzazz.
How do you stretch out pizza dough?
Grab the edge of two opposite corners of your dough, stretch them out and press them down against a counter or cutting board. Repeat this pattern until you have worked around the dough.
Can I freeze my Pizza?
Yes! Pizza freezes beautifully. Make up an extra batch of pizza dough at dinner time and put it into a bag in your freezer for another day. When you’re ready to use it, thaw overnight in your refrigerator, then let it sit out on your counter for about 30 minutes before stretching out.
Is Pizza Dough hard to make?
No! As long as you remember to allow plenty of rising time, Relax! Play some free cell or solitaire on our website if you need to pass the time while waiting on those delicious bubbles of carbon dioxide to work their magic!
How do you make Homemade Pizza?
Get some dough, sauce, cheese, and toppings of your choice. Bake at 400 degrees until cheese is melted and bubbling.
How long do you cook Pizza?
Bake for 12-20 minutes or until cheese is melted and bubbling. If you are using the broiler, make sure to keep an eye on it; because oven temperatures vary so much, I can’t give you a time frame for this step. Just make sure the top doesn’t burn before the Pizza is done cooking!
Conclusion
Pizza Dough is not hard to make at home; follow these instructions, and you will have the perfect crust every time! Use this Homemade Pizza Dough recipe for any of your favorite pizzas.
Would you please post your fondest memory involving pizza dough in the comment section below this article? It’s always fun to read about someone else’s experience with food! I look forward to hearing what you have to say. Thanks for reading everyone, cheers!
