best pizza dough

Making homemade pizza dough can sound like a lot of work, but it’s so worth the bragging rights. The dough itself requires few ingredients and just a little bit of rising and rest time. While you wait for the dough to be ready, you can get to work prepping your tomato sauce, chopping fresh vegetables, or grating the cheese you’ll put on top. Bake for 15 minutes, garnish with basil (or, let’s be real, more cheese), and enjoy showing off your way-better-than-takeout creation.

How To Make The Best Homemade Pizza Recipe by Tasty

water

sugar

active dry yeast

all-purpose flour,

extra virgin olive oil,

kosher salt

semolina flour

oz canned whole tomatoes

salt

tomato sauce

mozzarella cheese, torn into small pieces

basil leaf

extra virgin olive oil

ricotta cheese

basil pesto

oregano

pepperoni

parmesan cheese

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“Bloom” the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.

In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.

Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.

Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.

Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.

Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.

Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.

Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.

Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.

Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.

Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.

Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.

Nutrition  Calories: 1691 Fat: 65 grams  Carbs: 211 grams Fiber: 12 grams  Sugars: 60 grams  Protein: 65 grams

https://vid.tasty.co/output/101990/landscape_480/1531532303

This easy homemade recipe is the best pizza dough you'll ever try!

Homemade Pizza Dough

(250 ml) warm water

(5 ml) instant yeast

(5 ml) sugar

(300 g) all-purpose flour

(5 ml) salt

In a bowl, combine the water, yeast and sugar. Let stand until the mixture foams on top, about 5 minutes.

In a food processor, it is important to work with the plastic blade or the dough hook. Combine the flour and salt. Increase the speed to medium and add the yeast mixture until a soft ball forms.

Remove the dough from the bowl and knead for a few minutes on a floured surface to prevent sticking.

Place in a lightly oiled bowl and cover with a clean cloth. Let the dough rise for about 30 minutes in warm and draft-free area. Cut the dough in half.

Use the pizza dough immediately or refrigerate it (less than 48 hours), otherwise place it in an airtight bag and freeze.

This recipe will make two 23-cm (9-inch) thin-crust pizzas or two 20-cm (8-inch) thicker crust pizzas.

Follow this recipe and you will have some pretty darned amazing dough. Thank you. My kids actually prefer pizza at home because of this recipe.

Wasn't impressed, I have made this twice, I followed the recipe to the "t", both times is was very tough. I wont make this again.

Made this dough just as the recipe calls for....it was absolutely delicious, dough turned out wonderful, thank-you 

Thank you.  This is as a light and tasty recipe.

I’ve made this nearly every Friday for a year now after trying countless other recipes.  It’s a simple reliable and delicious recipe. Obviously flour behaves differently with things like temperature and humidity fluctuations but I’ve never had to make much of an adjustment at all.

I followed this recipe to the letter and it turned out great!   I am a novice at making my own pizzas and I had no problem at all with this dough, it worked out perfectly!  I don't have a pizza stone, so I baked it in a pizza pan on the bottom grill of my oven.  I used the "convection bake" option at 450F for 20 minutes;  I had to remove it before the 20 minutes was up, so  will slightly reduce the time of baking next time.  The result gave us the type of crust we love, tasty and crispy!  Thank you Ricardo!

I have 5 children, and we all enjoy making and eating this pizza crust. We double the recipe and make it by hand, as it’s super easy to mix. For a little extra flavour we add a bit of garlic powder and rosemary to the mix. Super good!

I Have been using this recipe for about a year ( we have pizza pretty much every Friday night) and it amazing. So easy to make and turns out perfect every time !

Just started making Pizza this year (from scratch) and this was the first recipe I tried! This works great 

The summer before I went to university, I worked as a pizza maker at Pepe’s pizza In Mississauga, Ontario.   I had no idea what I was doing when I started, but Pepe, taught me how to stretch pizza dough.  Problem is, how to make that fabulous dough.

Segue to this recipe.   Ignore any comments about dough too wet.  Make sure you do the 30 minute proofing, and then divide the dough into 2 olive oiled balls and refrigerate.  When ready, stretch by hand and lay into pans.  Perfect!

Thanks Pepe!

https://cdn.jwplayer.com/v2/media/Z7M0Gj4V

Different Measuring Cups

Best Pizza Dough, an easy, homemade pizza dough recipe that will become your favorite go to for pizza night. &nbsp;Thick or thin crust you decide.

Best Pizza Dough

water ((470 grams))

olive oil

all purpose flour or bread flour ((680 grams))

In the bowl of your stand up mixer (or a large bowl if you knead by hand) add warm water then add yeast and sugar, let sit for 5 minutes, then stir to combine. Continue with Machine or Hand.

Add the olive oil, flour and salt, with the hook attachment start to combine on low speed, scrape the hook and then raise to medium speed and knead for approximately 5 minutes or until you have a smooth elastic dough (scrape the hook halfway through kneading).  

MIXING BY MACHINE

Add the olive oil, flour and salt, then with a fork mix until the dough starts to come together. On a lightly floured surface remove dough from the bowl and knead until dough is smooth and elastic approximately 10 minutes (if dough is really sticky add a little extra flour). 

Place in a lightly oiled bowl and cover with plastic wrap and a large clean kitchen towel, leave in a warm draft- free place until doubled in bulk, approximately 2 hours.**

Pre heat oven to 450° (250° celsius). Punch dough down a few times and divide into 3 balls,&nbsp; let dough rest for 20 minutes.

Place dough in desired pizza or cookie sheets (lightly oiled) and fit dough into desired shapes (using your clean hands).&nbsp;&nbsp;

Top with your favourite toppings (without the cheese), bake for approximately 15-20 minutes (until crust is golden) and then top with grated mozzarella cheese and bake for three more minutes or until cheese is melted. Enjoy!

**At this point, dough can also be refrigerated, place in plastic bag, remove air and tie securely up to 24 hours.

MIXING BY HAND

In a medium bowl add a can of diced or pureed tomatoes, add 1 teaspoon oregano, 1 teaspoon basil, a sprinkle of salt, tablespoon or two of olive oil and stir to combine.  Top pizza dough.

EASY PIZZA SAUCE

Chop fresh tomatoes (15-20 grape or cherry or 3-4 roma tomatoes)if you use roma tomatoes then remove the seeds, toss with 1 teaspoon oregano, 1 teaspoon basil (or even 5-6 fresh basil leaves chopped) 1-2 pinches salt and a tablespoon or 2 of olive oil.

FRESH TOMATO SAUCE

In a medium frying pan add Italian sausage (casing removed and chopped) and fry until starting to brown, add thinly sliced, onion, pepper and mushrooms and a drizzle of olive oil, 1/2 teaspoon oregano, basil, salt and pepper to taste, cook on medium for approximately 10 minutes. Use as topping for pizza (on the sauce and then bake).

STIRRED FRIED VEGGIES &amp; ITALIAN SAUSAGE

water ((480 grams))

all purpose flour or bread flour ((685 grams))

In the bowl of your stand up mixer (or a large bowl if you knead by hand) add the warm water and sugar, sprinkle the yeast on top, let sit for 5-10 minutes, then stir to combine. Continue with Machine or Hand.

Add the olive oil, flour and salt, with the hook attachment start to combine on low speed #1, scrape the hook and then raise to medium speed #2 and knead for approximately 5-7 minutes or until you have a smooth elastic dough (scrape the hook halfway through kneading).  

Place in a lightly oiled bowl, roll the dough to cover lightly with the oil, cover the bowl with plastic wrap and a large clean kitchen towel, leave in a warm draft free area until doubled in bulk, approximately 2 hours.**

Pre heat oven to 450° (250° celsius). Punch dough down a few times and divide into 1-3 balls, let dough rest for 20 minutes.

Place the dough in the desired pizza or cookie sheets (lightly oiled) and shape the dough into the desired shapes (using your clean hands).  

NEXT STEPS

No fancy equipment required. All you need is a pan.

Detroit Style Pan Pizza

Flour, 300 g

Water, 210 g

Yeast, 3 g

Salt, 6 g

Whole peeled tomatoes, 800 g

Butter, 45 g

Fresh garlic, 2 cloves

Onions, 1/4

oregano, a sprinkle

Red Pepper Flakes, a sprinkle

Salt,

Olive Oil,

Garlic Powder, a sprinkle

mozarella,

Pepperoni,

Onions,

Peppers,

Mix the dough

Add the yeast to the warm water along with a spoonful of the flour. Stir until dissolved. Let stand for 5-10 minutes until light foam surfaces and little bubbles are visible.

Note: Proofing is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast.

Meanwhile, add the flour, and salt to a large mixing bowl. Once the yeast is proofed, pour in the mixture and mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms.

Cover with plastic wrap and let rest for 15 minutes which will allow the dough to relax before kneading.

Gluten development + bulk fermentation (1st ferment) 

After resting, knead the dough in the bowl for 6-8 minutes.

Cut off a piece of the dough and stretch the dough thin to test for a gluten window.

2 hour: Cover the bowl with plastic wrap and let rise on the counter until roughly doubled in size, about 1-2 hours.

24 hour (or more): Add the dough to a large container (or keep covered in the bowl) and place it in the fridge. Let the dough cold ferment for up to 4 days. On the day of making pizza, set the dough on the counter at room temp for 1-2 hours in advance of proceeding to step 3.

Proofing (2nd ferment) 

Drizzle olive oil into a 10x14 Detroit-style pizza pan (or any 9x13 pan) until the bottom is lightly covered. Turn the ball of dough into the pan, grease both sides of it, and lightly flatten the dough out to the edges.

Cover the pan and let the dough proof for about 60-90 minutes, during which the dough will relax to the edges of the pan. 

At the end of proofing, the dough should be slightly puffy. Spread the dough out to the edges of the pan with your fingers and pop any really large air bubbles that may leave a thin spot in the dough.

During this time, make your sauce and prepare any toppings you want. Near the end of the proofing time, preheat your oven to 450°F/232°C.

Make the sauce

While the dough is proofing, make the pizza sauce.

Add the can of tomatoes, butter, garlic, onion, oregano, red pepper, and a small pinch of salt to a saucepan. Stir to combine. Set heat to medium-low and let it simmer undisturbed for 15 minutes. Stir once and let it cook for another 15 minutes, during which it will reduce and thicken slightly.

Remove the onion chunk (you can use it as a topping), then crush or blend the sauce:

For a chunkier sauce, lightly crush everything together. For a smoother sauce, blend it up.

Taste the sauce and add salt as needed. Store any extra in the fridge for up to a week.

Add toppings

Once the dough is proofed and spread to the edges of the pan, you can start to layer the toppings.

Sprinkle a little oregano and garlic powder evenly over the bottom of the pie. Add your toppings of choice next and spread the grated low-moisture mozzarella all over the pizza ensuring it touches the edges of the pizza so we get the crispy edges when it bakes.

Note: Some places put the toppings over the cheese (like crispy pepperoni), so do it how you want it!

Finish the pizza with a couple of spoonfuls of the sauce. I like doing it in 3 to 4 straight lines across the pizza.

Bake

To a 450°F/232°C preheated oven, add the pizza pan to the middle rack, uncovered. Bake until the top is starting to brown and the edges are crispy, which should take about 15-20 minutes. 

Remove, let the pie cool slightly, then slice. Optionally garnish with additional toppings, then enjoy.

Vegan Stuffed Crust Pizza! With quick and easy vegan cheese, a crisp yet chewy herb crust, and caramelized onion, mushrooms and spinach, it's time for pizza night!&nbsp;Yield: one 13-inch pizzaCheese recipe adapted from Miyoko Schinner's recipes for Fresh Mozzarella and Meltable Mozzarella in Artisan Vegan Cheese.

Vegan Stuffed Crust Pizza

cashews almonds

lemon juice apple cider vinegar

yeast

garlic powder

Tbsp tapioca starch (can sub corn starch

tsp fine sea salt

Tbsp refined coconut oil (the

onion,

mushrooms,

baby spinach

marinara sauce

black pepper

red pepper

Vegan Cheesy Sprinkle (aka vegan Parm), optional

Plan

First prepare the pizza dough. After the 1 hour rise, place a pizza stone in the oven and preheat to 500 degrees. 

Blend

Combine the ingredients in a high speed blender and blend until completely smooth.

Cook

Pour mixture into a small saucepan over medium heat. (The mixture cooks quickly so don&#39;t walk away!) Stirring constantly, bring to a simmer. Reduce to low heat and cook for one minute, or until thickened (see photos above for reference). Immediately pour into ramekins or a mug, and refrigerate until ready to use.

Make the cheese:

Saute

Preheat a sauté pan over medium-low heat. Add the oil and onion to the pan, stirring to coat the onion. Cook undisturbed for several minutes. Lower the heat if the onion begins to brown. Stir and repeat the process until the onions are very soft and just beginning to caramelize, about 25 to 30 minutes. *The idea is not to go to full caramelization because the onions will continue to cook in the oven on top of the pizza. If desired, add a pinch of sugar to enhance the onion&#39;s sweetness.

Add the mushrooms to the pan. Stirring occasionally, cook until their liquid has released and evaporated. Add a pinch of salt and the spinach. Cook 2 to 3 minutes or until the spinach has wilted. Set mixture aside until ready to assemble the pizza.

Saute the veggies:

Shape

After the dough has risen, move it to a lightly floured surface. Using the pads of your fingers, gently move around the perimeter of the dough, pressing out to increase the dough in size. For a 13-inch pizza, stretch the dough to 16 inches in diameter. The excess is what you will fold over the cheese. 

Stuff

Reserve about ⅓ of the cheese for topping the pizza. Cut the rest into ½-inch-thick strips or pieces. Distribute the cheese around the perimeter of the dough, about one inch from the edge. Fold dough over the cheese, lightly pinching/pressing down to seal the inner edge.

Assemble

If you don&#39;t have a pizza peel, remove hot stone from oven. Gently fold prepared dough in half (like a taco shell) to make it easier to transfer to the stone. Carefully place dough on stone and unfold. Top with sauce, onion/shroom mixture, and the remainder of the cheese (simply pinch off pieces and dollop it on top). Add freshly cracked black pepper if desired.

Bake until the crust is golden brown, 17 to 20 minutes. If needed, broil for 1 to 2 minutes to brown the top. Let the pizza to cool for a few minutes. Sprinkle with crushed red pepper and vegan parm, slice and enjoy!

Stuff the crust and add toppings:

This was so good! I thought the vegan cheese would not work as well because I only had corn starch and no agar agar, but it was delicious!! Great recipe 11/10 would make again.

My vegan customers love this recipe. I added sliced zucchini squash and tomatoes !! Very easy to make

Pizzeria-style hand-tossed pizza dough that you can make right at home. No special pizza oven is needed either!

Simple Hand Tossed Pizza Dough Recipe

flour

(1.4 teaspoons) of sea salt

If using Active Dry yeast, you need to proof it first. Proof the yeast by pouring the yeast into the water in a bowl of your stand mixer and gently stir until the yeast dissolves. *Cake yeast you make have to break up with your fingers. If using Instant Yeast, you do not need to proof it. Just add the water and yeast to the bowl and skip to step 3.

Let the yeast and water stand until foamy, about 5 minutes*. If using cold water, just mix and move to the next step as the yeast won&#8217;t quite bloom with cold water.

Once the yeast has bloomed (if you’re using cake or active dry yeast), add in the flour and fit your mixer with a dough hook. Mix on low just until loosely combined. Add in the salt while the mixer is running stopping if need be to scrape down the sides. After 3 minutes of mixing, drizzle in the oil.

Mix until a soft, smooth elastic ball form; ~8-10 minutes. The dough should pull away from the sides of the bowl but still be wet/tacky to the touch. If need be add a tablespoon of flour or so to help combine. If it’s too dry, you may need to add a few tablespoon of water. Remove the dough from the bowl and place it on a very lightly floured surface. Give it a few kneads to form the dough into a smooth ball tucking the ‘ends’ underneath.

Allow the dough to rest, covered for 30 minutes. After 30 minutes, using very lightly floured hands, knead the dough gently by hand just to smooth it out and divide into smaller portions.  If using the same day, divide the dough in half, shape as balls, and put in 2 separate bowls (covered) and allow to rise until doubled in size; about 60-90 minutes. *If you&#8217;re placing in the fridge, divide into 2 equal-sized balls, and place in 2 bowls covered with plastic wrap (just be sure it has enough room to rise) and refrigerate (covered) between 48-72 hours. The slow cold rise will help build the flavors. *My personal favorite

Place one rack on the lower third of your oven. On that place a pizza stone.  It’s recommended you use 2 when you bake pizza. Place another rack on the upper ledge and place the 2nd pizza stone there. When ready to use, preheat the oven to 550F. If you’ve had the dough in the fridge, bring out to room temperature at least an hour prior to baking. If you use a pizza stone, follow the manufacturer’s instructions on heating that up.

Stretch out your dough on a very lightly floured surface (trying not to work it too much as you want the ‘gas’ left it in – that’s what causes the bubbles and crispy airiness of the dough).

Place the dough in a pizza pan, directly on a  Pizza Stone stone or on a  Pizza Screen  – whatever your preferred method.

Top with your favorite toppings and bake for 8-12 minutes depending on what you’re cooking it on.

This recipe is a keeper! We usually buy premade dough mix in a box, but this just changed the game. My daughter and I made it. We did the same day instructions. So, next time we will try the cold fermented way to see the difference. Let me tell you though, that was the best homemade pizza I've ever had! the crust was airy but crispy. It was easy! And everyone has a happy belly!

Looks amazing.   I’m going to try it with gluten free flour.   I’ll let you know!

I finally got around to making this after I found it on IG. I’m no expert and this would be the 3rd time attempting pizza dough, and this was super easy. After baking it, it was crunchy on the outside and super soft on the inside. This will be my go to pizza dough!

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Best Pizza Dough

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Simple Hand Tossed Pizza Dough Reci...

Top 7 best pizza dough recipes from across the web

The most viewed best pizza dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Make The Best Homemade Pizza...

Homemade Pizza Dough

Best Pizza Dough

Best Pizza Dough

Detroit Style Pan Pizza

Vegan Stuffed Crust Pizza

Simple Hand Tossed Pizza Dough Reci...

The most viewed best pizza dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine