pizza dough recipe

This Easy Homemade Pizza Dough recipe yields the best ever homemade pizza in 30 minutes FLAT! It’s made with only 5 ingredients and does not require any rising! Plus it is vegan with a gluten-free option!&nbsp;

Easy Homemade Pizza Dough

water (105-110 degrees F)

TBS sugar

TBS active dry yeast

olive oil

all-purpose flour*

salt

Preheat oven to 450 degrees F. Grease a pizza pan or large jelly roll pan and set aside.

Put warm water into a large mixing bowl.

Add sugar and yeast and stir to combine.

Let mixture sit for 5 minutes, or until it becomes frothy and bubbles form.

Add olive oil and gently stir to combine.

Add 2 cups of flour and salt and mix with a spatula until a ball begins to form (dough will still be slightly sticky). Add more flour as needed to form a dough ball.

Transfer to a floured surface and knead into a smooth dough, adding up to ½ cup extra flour if needed.

Roll dough into your desired shape and gently transfer to your prepared pan.&nbsp;

To ensure the dough doesn't form air pockets, use a fork to prick to the dough all around (gently so you do not poke holes all the way through the crust).

Bake on the lower rack of your preheated oven for 5 minutes and remove from your oven. (this is just to very slightly prebake the dough). If you notice air bubbles forming, poke them with a fork to let the air out.&nbsp;

Add pizza sauce and toppings of choice!

Bake on the lower rack of your oven for around 15-20 minutes until the crust looks crispy and lightly browned.

Let cool, cut and serve.

https://embed.mediavine.com/videos/iayin3r41bw5bamy8j8c

This Easy Homemade Pizza Dough recipe yields the best ever homemade pizza in 30 minutes FLAT! It’s made with only 5 ingredients and does not require any rising! Plus it is vegan with a gluten-free option!

Easy Homemade Pizza Dough Recipe

The Best Pizza Dough Recipe

all-purpose flour OR bread flour¹ (divided (250-295 grams))

instant yeast² ((2 1/4 teaspoon))

sugar

garlic powder basil leaves (optional)

Tablespoons olive oil (+ additional)

warm water³ ((175 milliliters))

Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.

Add olive oil and warm water and use a wooden spoon to stir well very well.

Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I've found that sometimes I need as much as an additional 1/3 cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (see video above recipe for visual cue). The dough will still be slightly sticky but still should be manageable with your hands.

Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.

Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.

Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.

Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).&nbsp;

Use either your hands or a rolling pin to work the dough into 12" circle.

Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.

Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil.&nbsp;

Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.

Add desired toppings (see the notes for a link to my favorite, 5-minute pizza sauce recipe!) and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.

My Pizza Dough Recipe couldn&#x27;t be any easier, I promise you that! So put down the phone, you&#x27;ll never crave delivery or frozen again. All you need are a handful of ingredients and 10 minutes of your time!

Pizza Dough Recipe

water (warm)

tsp sugar

¼ tsp active dry yeast ((1 package))

all-purpose flour

In a small bowl whisk the water, sugar and yeast together.&nbsp;Let it sit for about 10 minutes. If the yeast is good, it will start to froth up.

In the bowl of your mixer, add the flour and salt, olive oil and yeast mixture. Mix everything together using the dough hook for about 5 minutes or until the dough is soft and elastic. When it's done it will come clean from the side of the bowl.

Shape the dough into a ball and place in an oiled bowl, rubbing oil on the dough as well, cover with plastic wrap and refrigerate. If you're not using the dough right away, you can also freeze the dough.

https://content.jwplatform.com/videos/1P2imjVS.mp4

Making pizza dough at home couldn't get any easier than with my simple pizza dough recipe. You'll never want to buy or order pizza again.

My all-time favorite homemade pizza dough recipe, this recipe has been tried and tested week after week, making the best homemade pizza. My family now likes homemade pizza better than take-out!

Homemade Pizza Dough Recipe

water

instant yeast

vegetable oil

In the bowl of a stand mixer, combine the water, sugar and yeast. Allow the mixture to sit for a few minutes until frothy. Add in the vegetable oil.

In a bowl, combine the flour and the salt. Add the flour to the yeast mixture, 1/2 cup at a time, mixing well between additions. Continue adding the flour until the dough can be pulled away from the sides of the bowl with a spatula, but the dough will still be quite sticky. You may need to add in a little bit more or less flour, but the key is to remember that the dough will still be sticky and will stick to your fingers when you try to pull it apart.

Grease a large bowl, then scrape the dough into the bowl. Turn the dough to coat it in oil. Cover the bowl with plastic wrap or a towel and a let the dough rise at room temperature until doubled, about 1 hour.

Turn the dough out onto a well-floured work surface. Pull the dough around to the bottom, stretching it to create a smooth ball. Cut the dough into 3 equal portions. Each ball will be approximately 1 pound of dough.

Roll out the dough to use in your favorite pizza recipe, or refrigerate until needed. (I have refrigerated it for several hours, up to overnight, but the dough will continue to rise, even in the refrigerator, so I try to use it before 24 hours.

To bake, preheat a pizza stone in the oven as hot as you can go for at least 30 minutes. (I usually go between 475ºF and 500ºF.)

Prepare your pizza with your desired toppings and bake until the crust is golden, 8-10 minutes.

This recipe is the one you've been looking for.    It is by far the best out there.

I'm about a month shy of 61 and my mom started teaching me to bake when I was about 8 years old while she was making bread.  I've tried many pizza doughs throughout the years and my family would remark that they really didn't care for the pizza dough until last week.   My 5 year old granddaughter wanted homemade pizza for her birthday dinner and I used this recipe exactly by the directions.  We had 12 people eating pizza including 4 children under 5 and everyone, even the children raved about how great the dough was!  My husband of 37 years said, "Honey you have totally outdone yourself with this recipe!  This is the BEST pizza you've ever made, you'll have to make more and more often!"  From now on this is my go to pizza dough recipe! "   I've told people on my Facebook food groups about this recipe!  #BestPizzaDoughEver

Brilliant recipe. And I see what you mean by getting to know the texture of the dough rather than being too strict with measurements

Larry, leave the sugar but cut it down from 1/4 to 1/8 and allow warm water (105° ~ 110°) and give extra time for the yeast to eat the sugar and process.

Confirmed on the freezing. 

Wonderful easy and fast pizza dough recipe. Make frequently and always try to have a few dough balls ready in the freezer. Just defrost in the fridge overnight. 

I bake it stretched out thin across a greased baking sheet at 550 until bottom is as brown as we want.

First time ever making my own pizza dough and this worked an absolute treat! I like a good thick chewy crust, so I made 3 ~12" pizzas, pre-baked at 500 for 7 minutes, threw on the toppings and then another 7 minutes. Perfection!

So far this is my favorite pizza dough! I’ve made this for a few years now. First by hand and now with my mixer. I added some herbs and made a double batch in my kitchen aid 6 qt. I’ve never made so much but I wanted some for tonight or tomorrow for dinner and the rest I’m gonna freeze for those last minute pizza cravings! Thanks so much!

Best pizza dough recipe I've ever used at home. Tastes like what you get at a pizzeria. Throwing away my old pizza dough recipe..this is my new one. My only mod..used 2/3 of the recommended sugar and drizzled in some honey to feed the yeast. Made my own marinara. Added some roasted eggplant caponata, Italian sausage, mozzarella and parmesan. Chiffonade of basil at the end when it came out of the oven. The crust was the perfect compliment to the toppings. I let my dough rise for about 5 hours

This is truly a fantastic recipe for pizza crust. In my 46 years I’ve tried an untold number of pizza dough recipes only to encounter varying levels of disappointment with each recipe I would try. I hadn’t made homemade pizza for a couple of years, but thought I’d give it yet another try with a different recipe... yours. With the oven cranked up to 550° and smoke detectors screaming, we made our pizzas and watched them bake. We were impressed with how the crust looked as it was baking and were even more impressed with the texture and  flavor (I did add some seasoning to the dough during the mixing process). 

Thank you so much for sharing this recipe!!! Know that it will be enjoyed in our home on Friday nights for years to come. And this recipe will go into the collection of recipes I am making for my son and three daughters. Yup, it’s that good.

After many failed attempts with pizza dough…… This recipe was perfect!!!! I’m very picky when it comes to pizza, and this is now my go to recipe! Thank you so much!!!

This is my absolute favorite pizza dough recipe! I wouldn’t change a thing! I’ve done it with whole wheat flour which was fine, a little dry so I would probably need to reduce the amount of flour if I do that again. But, like I said, it’s perfect as is!

I substituted while what flour and it was great!  Thank you for sharing!

Absolutely the best! This pizza dough is easy and makes a lot so it can be used same day or frozen for future use. We plan on having friends over the next time we make it and having everyone make their own personal pans! We actually grilled these in our green egg on a pizza stone and they came out delicious!!! Thanks so much for sharing.

I’m second gen Calabrese Italian and this is the BEST pizza I’ve ever made!!! Love love love the crust it makes. Seriously can’t stop eating it. The bottom was crisp, the crust pillowy soft with the perfect chewy bite. My boys and I are in pizza heaven! I used the sams club members mark bread and pizza flour, olive oil instead of veg oil and baked on cookie sheets in a 450 oven. The dough stretches out so easy, no need to roll out.  Perfection!!!! Thank you!!

First time making this, everyone loved the flavor. Next time I would make it thinner then what I did...maybe roll it. I am not an experienced dough worker so probably left it thick and uneven.

This formula was right on!  I have tinkered with all the fancy Italian “oo” and hot water,cold water, etc. This was a great mixture. I changed it up a little by dissolving the salt in a 1/2 cup of water and extra folds on the half hour but otherwise it was perfection. I have a roccbox and cook at 800 plus but this dough was superb.

Just made this crust for our pizzas tonight and it is hands down the best of the half a dozen or so I've tried! For sure out new go to. I substituted Italian herb infused olive oil for the vegetable oil and it added a perfect subtle Italian flavor. Thank you so much for sharing!

I love  this recipe,  the best pizza ever

I loved this recipe.  An you can you make yeast rolls ot of it. Please email me back.

can you freeze the dough and if so how and how do I thaw and bake please reply to my email as I am old and not great with computers thank you

Great recipe, but even better slightly modified.

1 tablespoon coconut sugar (for yeast activation)
3/4 teaspoon SweetLeafs Organics organic stevia
1/3 cup olive oil
1 whole bag 1 KG 00 flour or farina
3 teaspoons quick rise instant yeast
rest of the ingredients the same.

How to make sure your dough rises (for readers because mine would not): Once the dough is made, what you need to understand is that yeast loves moisture and warmth, so you want the batter even after its combined to be on the wet side i.e., add 1/4 cup of water...don't worry it wont stay wet, make sure you distribute the moisture just around the whole dough.  Hopefully you have done this in a large baking blue ceramic bowl.  Now what you do is fill the sink with hot water up to half the height of your baking bowl, keep it there, - if after 10 min the surrounding water is very warm, but not hot keep in there another 5 min, otherwise put it on the counter right away.  At the 20min mark, cover the bowl. From when you distributed the moisture, you need to give the dough about 30 min to rise.  You won't believe how much your dough has risen.  Epically wonderful, finally my pizza dough double or triples in size. 
For your dough to rise you 

Absolutely Fail Proof.

I did refrigerate it and my three portions were busting at the seams into one huge clump this morning! I did not see your advice about punching it down. I guess I should have left it in the proofing bowl and then formed the rounds in the morning? Maybe this is why mine is a bit "breadier" than I would prefer. I will try again. Next time I will use a pizza stone, and I will follow your advice. Thanks for your response. I really appreciate it. I have jars and jars of homemade pizza sauce and I need to get this crust down! :-)

Thank you for this recipe. I really appreciated the detailed instructions, explanation about the need for the dough to be sticky and photos showing the ideal texture of the dough. The pizza turned out great. I let the yeast bloom longer than a few minutes though because it didn’t bloom in a few minutes. The amount of time it takes for yeast to bloom in water and sugar depends on the age of the yeast and the weather conditions. It happens to be very dry here so it took longer....more like ten minutes. This recipe made a huge amount, but, I was warned. I was happy to read that the pizza balls can probably can be frozen. This will be my go to pizza dough recipe from now on. Thanks again.

This looks great rising! Have you frozen any of the dough for later?

Loved it!! I used half whole wheat flour as well and it worked beautifully. Very flavorful and great texture!

Please write how many inches pizza with one ball ???
For thin n crispy pizza ?
Thank you 
Awaiting

I just ate a pizza using your recipe. I made the full recipe and I made it into two 18” pies. They were on the thicker side Vs. thin crust. The dough wasn’t chewy, it held up to the sauce perfectly, it was the best homemade pizza dough I’ve ever made. I’ve been making my dough recipe from someone on the Internet that did the cold rise which takes three days. Before that I just let it rise once and bake it. I was hoping to find a better way that allowed me to have pizza the same day. Other than not using a rolling pin because I feel it gets the dough to flat and kill some the air bubbles, I did every how you stated. This is worth 10 ⭐️

Used half whole wheat and half white all purpose flour and turned out great! Stretched it pretty thin and still held a Hawaiian style pizza without pre baking crust at all... 450 for about 14 min to get toppings a lil crispy.

Wow...just, wow.  The crust that came out of my oven from making this pizza dough was absolutely amazing.  And you sure weren't kidding when you said it is sticky.  I made the mistake of trying to get the dough out of the mixing bowl with my fingers instead of a spatula.  I ended up having to add a bit more flour to get it manageable again.  Speaking of flour, I used 3 cups of all-purpose flour and 3 cups of bread flour, so I could get both a chewy and crispy crust.  Baking the dough on a heating pizza stone is a great tip!  I have used a pizza stone before but not one that had been heated before.  I think that made a big difference.  My family and I are excited for me to make more dough next Friday!  Thank you for sharing your recipe!

This recipe was perfect.  We had to tweak it a smidge since mom is on low sodium diet (just used a salt substitute).  We made 4 small-medium pizzas and 1 calzone using this recipe.  Best pizza we've ever made (especially since going low sodium).  Will use recipe from now on when we want pizza.

Thank you so much for this recipe and the instructions! I love being in the kitchen and making new things, but pizza dough has always been a struggle! Leaving the dough sticky was wonderful advice and it made a very delicious pizza. Saving this as my go to recipe! Thanks again!

After countless attempts at homemade pizza dough, I had all but given up.
Based on the raving reviews, I decided to give homemade pizza dough one more try with this recipe.
OH. MY. GOD.!!
The reviews were right!! This dough is superior!!! I used my bread maker to whip up the dough. My bread maker makes 3lb loaves so I figured it could handle the load and it could! I had read previous comments asking if the dough could be made in a bread maker and I'm here to report that it works perfectly! *as long as your bread maker can make up to 3lb loaves. I added the wet ingredients first. Followed by sugar, salt, flour and then yeast ontop. Ran the dough cycle. Removed it, punched it down a bit, popped it in an oiled bowl and stuck it in my oven with the light on for an hour. I then punched it down, divided into 3 dough balls and spread on pizza pans lined with a bit of corn meal. No extra flour needed at all! 
If I can help it, I always handle any dough with oiled hands vs floured hands.. So this recipe was more my style! 
The entire time I was eating, I just kept saying "I can't even believe I made this!!!". It's THAT good.
Please please please give this recipe a try! You will NOT regret it!! It's perfectly crisp but the crust is still soft and light!! This is now my go to pizza dough recipe! 😍

Absolutely delicious pizza crust!  Slightly difficult to handle with the stickiness, but so worth it. I did freeze the extra. It worked beautifully, even continuing to rise when defrosting!

Finally, the homemade pizza crust I have been looking for my entire adult life! I was worried because it was REALLY sticky, but I followed the instructions exactly, including the preheated stone and parchment paper. Perfect!

Works great.   The parchment transfer to hot pizza stone was a game changer.  Loved it!

Thank you so much for such a simple and amazing pizza dough. I had leftover roasted chicken, plus added some bell peppers, mushrooms, tomatoes and red onion, Colby jack cheese, and used mixture of mayo and ketchup for base, My pizzas turned out so so good!

My fiance and I are submitting a rave review!

This is absolutely the "BEST" pizza dough recipe.  Husband stated it was "SUPER GOOD" and a keeper because of the dough. Thank you so much for the recipe and such great baking tips.

This recipe so easy and wonderful! I usually make 3 pizzas, but tonight just made one and used the remaining dough to make a loaf of bread, and my goodness is it delicious.

I have made this recipe 3x now. Used it for pizza the first time. We made 3 pizzas, and the first was underdone, but we learned from that and the second 2 were great. Next time was for panzerottis. Fantastic! About to roll out the third batch to make panzerottis again at my sons request! Made half the recipe and have 5 balls of dough perfect for panzerottis!! Easy recipe, highly recommended for bakers of any level!

It was so easy to make and the best homemade pizza crust we have ever tasted!

Thank you for sharing this! I have been searching for the perfect home made pizza dough recipe for years - this one is it! This is now my go to.  The advice to make sure to leave the dough sticky not just tacky has been key!

This is the best pizza dough ever!! We made one large thin crust for me and hubby, and 4 individual pizzas for the teenagers! Still have enough dough for a breakfast pizza. Was alot of fun for our NewYears eve shenanigans! Definitely saving this as my go to!!

I just made this today, super easy recipe! This is the easiest dough I have ever worked with at home! It was room temperature and rolled out perfectly and didn’t shrink up when I was shaping the pies. They baked perfectly and were super pillowy with a bit of a crunchy crust on the bottom when using a hot pizza stone. Loved it and will definitely use again. Whole family loved them !

I've been making pizza at home for years with some success.  But this will be my go to recipe for pizza dough!  I live the airy texture and great crisp bottom. I use a pizza steel instead of a stone, but that was my only change.  Your detailed instructions gave me confidence to work with the MUCH wetter dough than I'm used to. But I trusted the process and was rewarded with truly great pizza!

Deborah, this is the BEST pizza dough!  Outstanding!  Followed the recipe to a T and it was delicious.  I made homeade pizza sauce and used fresh mozzarella, Boars Head Salami and fresh basil.  My son said this was better than anything you could buy!  Thank you for a great recipe

I made this recipe last night for my 93-year old Sicilian mother who has baked her own bread and pizza for 75 years. We both absolutely loved it! The best pizza dough I had ever made. The crust was crispy and the dough soft and airy. This recipe will be the only one I use going forward. Thank you so much for sharing this recipe and for the great instructions and video!

I really liked this recipe.  I used half of it to make pizza last night and today I used the rest to make a loaf of bread that turned out great.  Thanks so much for posting the recipe.  Dan.

This pizza dough recipe is the best I’ve tried so far

After being  disappointed after trying Giordano’s (famous pizza place in Chicago)  posted recipe, I tried this one. It was perfection! So much lighter and chewier and tastier. Can’t wait to show it off at my next party!

This was my first homemade crust. I also used my counter top mixer for the first time to make the dough. I used bread flour and the crust came out with a crunch and we loved it. I’m hooked on homemade pizza.

Just made your pizza dough. This is the first time that I made pizza that was edible. Even my granddaughter ate two pieces. Thank you. I just need to get the shaping of the pie correctly. Practice makes perfect.

This was the best pizza dough ever. I made a very large one for my hubby and I and 2 good sized pizzas for my grandkids. OH YUM!!!

My husband and I set out to make homemade pizza dough tonight and followed this recipe to a t! It turned out FABULOUS!!! We could not believe first-time pizza makers like us could pull it off. Our pizza was better than any I could have ordered. Thank you!!

Wow wow wow! This is the best pizza dough I've ever tried! I'll never order out again! I halfed the recipe and got 2 large pizzas. I made chicken/prosciutto/bbq sauce and ham/sausage/pizza sauce. Absolutely delicious!

OK, I've been trying many recipes and this one is best so far!!  Made enough for 4 pizzas (2 for now and 2 in freezer).  I was impressed that the dough didn't tear and was so easy to work with.  I did used 00 flour and next time I will try with olive oil. Thank You!!

Amazing recipe. the recipe makes a  Finger licking pizza. I ve made most of all Artisan kind of pizza , they are good but time consuming, your recipe fits the bill so well. With in hour or two what delicious gourmet result it gives. This will be my go to pizza dough recipe. I'm so glad that I stumble upon 
Thanks

This recipe made the perfect dough for wood fired pizzas that we make in our kamado! I can't stress her point enough about leaving the dough a little sticky. Thank you so much for this recipe and all the photos you provided along with it

When you are going to use this dough a couple hours later in the day, do you refrigerate it after you portion it out or leave it in one big ball? Also, do you leave them all in one container or split them up?

ive been trying for five years to get my dough right and it was here all along! thanks so much, ive bookmarked this page for future reference!

it is a bit messy but very much worth it for the end result, i used half plain flour and half 00 flour. amazing.

I’ve made this recipe twice now and my family has really enjoyed it.  Using parchment paper is the best baking tip I have had in a long time!  That’s a game changer for me.  Have you ever used this recipe to make bread?  I’m thinking of trying it but curious if you have tried it.  The video and your detailed instructions were so very helpful.  Thanks for sharing.

We bought a pizza oven and had friends over to try out my new recipe using this dough. We all agreed it was the most delicious dough and pizza we have ever eaten! I added this to My Favorite Personal Pins board on Pinterest.

This recipe was so easy and the taste was incredible. I make bread all the time but I’ve never made pizza dough before. This recipe will be the one I use from now on.

I’ve tried another pizza dough recipe but this one is the best even my family noticed and agree. . Thank you for sharing. Happy Bless baking. 😊

Hands down the best homemade pizza dough recipe. There really isn't enough time to plan ahead and proof the dough. It came together quickly and tasted great! Thank you

This pizza dough is the best!!!! Made it twice already in one week. My kids eat every last crumb. Thank you so much for the recipe!!! I've never made anything with yeast before and it turned out just perfect!

Excellent! Made this for dinner tonight with BBQ ranch chicken with onions and bacon. Half dough in the freezer for another day.

I've made this recipe a few times already and have been sharing it! It is perfect! I love to bake and cook and it hasn't failed me yet. Thank you so much for sharing it! I will continue for you!😊

My favorite dough that I’ve tried so far. 
Can I freeze the leftover balls?

Thank you! FINALLY a great pizza dough recipe!
It was easy to make too. I cut mine into 4. I made one immediately, put one in the fridge for the next day (it definitely does still rise in the fridge haha), and two in the freezer. I pulled one from the freezer and threw it in the fridge to let it thaw overnight. Made the pizza tonight and it was great! I had the dough in the freezer for almost two weeks. I will be making more and freezing it so I always have it. Thank you again!

I made this recipe last night for the first time. I usually make my dough in the bread machine, but my husband always commented that he didn’t care for the taste of it. So I looked for something new. Your recipe was by far delicious! I have two questions for you though: I see in the video you used the mixing tool for the mixer. Would a dough hook work better?Secondly, my husband wants me to make a bread out of this. Would that work the same?

This recipe was a HUGE hit in my household! I'm looking for anything to bring joy to this covid19 quarantine, and pizza did the trick.
I made some moderate tweaks. I halved the recipe, and used the full three cups of flour, making two balls of dough. I rolled out the dough and baked it for two minutes before adding toppings to be sure it was cooked, then cooked it for eight mins with the toppings. Don't forget to poke with a fork! 
Lastly I coated the outer crust with olive oil and garlic powder - a little something my mom always did for our pizza as kids.

Thank you for this recipe! It was super easy and delish.

Hi Deborah

Excellent recipe, clear and well thought out instructions and very yummy to eat. It was also the best recipe to make during the CONVID 19 lockdown in good old South Africa.

I am looking forward to enjoy many more of your exceptional recipes.

Best wishes Jacques Pienaar

This recipe was amazing.., I’ll be using it every time.

This was a great recipe,easy to make and delicious😋

I loved this recipe! It was so easy and delicious! My family loved it!

I never come back and comment on the recipes I make (I know I need to be better at that...) but my goodness this was perfect! Easy to make and the pizzas turned out so fluffy &amp; delicious. I think we’re going to use the leftover dough ball for cinnamon rolls tomorrow!

First time ever using yeast in a recipe. I usually make pizza dough using self raising flour and Yoghurt,  but since I didn't have any Yoghurt,  decided to look online for an easy pizza dough recipe and after sifting through dozens of recipes decided that this one looked the easiest and quickest. I dont have a dough mixer,  mixed by hand, left it to rise and didn't have to knead or roll it out. I  made 3 huge Awesome pizzas and shared between 3 adults and a child we had pizza for lunch and dinner and it was all finished. I usually take my ques from my 8year old GrandDaughter to see if my cooking a new dish is successful,  tasty , and from the first bite,  all she kept saying was Bubu,  this is so yummy and she polished off the first piece and was happily on to the next. THANK YOU FOR AN AWESOME RECIPE. GOD BLESS!

By far the best homemade pizza dough recipe I have tried to date! I will definitely be sharing this with many other people through my blog! Seriously so good!

Very good recipe!  I divide it into 3. Used 2 for the pizza crust and freeze the other, wrap it with plastic wrap and ziploc bag.  I used it after couple of days. Jst let it thaw in the fridge before using it

It’s amazing recipe of pizza dough!!!  3rd time making it.⭐️⭐️⭐️⭐️⭐️

Fantastic pizza dough. Real easy  to roll out or stretch with your hands

I have a lot / hate relationship with this dough, the taste is great but it’s sooooooo sticky! Any suggestions? Based on your video and how easy your able to handle the dough leads me to believe I’m doing something wrong! How long do you knead it for in your mixer?

Best pizza dough ever! Thank you so much for your recipe.

This is by far the best pizza dough recipe our family has ever used.   It is simple enough for my 5 &amp; 8 year olds to help make, and tastes absolutely delicious every time!

Best crust ever!! It was super easy to do and tasted amazing. Better than frozen and even better than the chain pizza places. Will definitely keep this recipe.

Beautiful dough. Makes a great pizza   Thanks for the recipe

This was my first time making pizza dough and I had an awful time. It stuck to everything, I had to add flour consistently after I took it out of the bowl to even be able to shape it. When I tried to stretch it, it was so soft it just flopped around and broke holes wherever I touched it. I ended up having to just toss it and order out. I was super bummed. I don’t know what went wrong (I followed recipe to a T) but I would not recommend this for a beginner. Back to store dough for me!

Don’t give up. I have tried several pizza dough recipes and this one wins hands down! I couldn’t get enough. When you take the dough out after rising make sure you have plenty of flour. Just plop the dough out on the flour then fold it over so it doesn’t get sticky. At this point I just rolled it out and didn’t have any issues at all. Try again! I did cut back i the sugar.

So, I have cooked for many years, in restaurants, in the military for 16 years for everyone up to 4 star generals. I obviously cook and bake for family and friends. Weird thing was I had never made pizza dough!:Being that all of us are on orders to stay at home (this is day #34 for me), my kitchen is on overdrive. Long story short. I made my pizza on a corn meal dusted flat cookie sheet and slid it on to my pizza stone on the grill. The grill and stone were preheated at 475°F 30 min prior. My grandson and fiance (also great in the kitchen) hugged me and thanked me for dinner. I have made countless other things but they truly loved this as I did. I only tweaked your recipe a bit by adding 1 tsp of garlic powder to the flour. I made my own pizza sauce, topped the pizza with sauteed sliced baby portobello, sliced vine tomato, caramelized onions with a balsamic glaze drizzle, fresh cooked loose sausage, pepperoni and mozzarella. So GOOD! Thank you for sharing this recipe. I am thinking of maybe a fig, goat cheese, carmelized onion, arugula and balsamic glaze drizzle for my next try.

I don’t usually make dough myself if I can avoid it because of the time it takes to rise. I took a pizza baking class a couple of years ago and I loved the outcome, I didn’t love the process. I made this recipe because I’m craving pizza and since the pandemic hit we have decided not to order out. What’s a pregnant lady supposed to do? I found this recipe and made it based solely on the lower calorie amount. I have to say this was rather easy. It made more dough than I anticipated but I didn’t read the whole blog. We had a delicious pizza and the next day I turned it into apple cinnamon rolls and cheesy bread. All three dishes were delicious!

I also want to say that I didn’t find the though that difficult to work with. I didn’t need mich flour to keep it from sticking and it was a nice soft dough.

https://www.youtube.com/watch?v=zATXfW0qcOw

My all-time favorite homemade pizza dough recipe, this recipe has been tried and tested week after week, making the best homemade pizza. My family now likes homemade pizza better than take-out!

Get the full printable recipe here: https://www.tasteandtellblog.com/homemade-pizza-dough-recipe/


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The Best Homemade Pizza Dough

The best homemade pizza dough recipe. It&#x27;s delicious, easy and makes the perfect pizza crust. It can easily be made with a Kitchenaid mixer or made by hand.

Best Pizza Dough Recipe

beer

yeast (2 1/4 teaspoons)

white sugar

olive oil,

bread flour or all-purpose flour

Combine beer, water and yeast in a large...

Combine beer, water and yeast in a large mixing bowl and stir until dissolved. Add the sugar, salt and olive oil, then mix well to combine.

IF YOU'RE USING A STAND MIXER WITH DOUGH...

IF YOU'RE USING A STAND MIXER WITH DOUGH HOOK: Add 1 cup of flour to the bowl of the ingredients and use your mixer on low to slowly incorporate everything. Keep adding flour, 1/2 cup at a time, until the dough is formed. Let the dough hook work the dough for about 6-8 minutes until it's smooth and elastic. Continue to step #4.

IF YOU'RE MIXING BY HAND: Add 1 cup...

IF YOU'RE MIXING BY HAND: Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon. Finish mixing in the flour with your hands, then turn the dough out onto a floured surface. Knead for 6 to 8 minutes, until dough is smooth and firm.

Place the ball of dough in a clean,...

Place the ball of dough in a clean, lightly-oiled bowl, and drizzle with olive oil. Cover with a damp towel and let rise in a warm spot for 45 minutes.

To bake: Roll out your dough to 1/4″...

To bake: Roll out your dough to 1/4″ thick and place on a pizza stone or a lightly greased round pizza pan.

Parbake at 425 for 4-5 minutes.

Cover with desired toppings, then bake 8-12 additional...

Cover with desired toppings, then bake 8-12 additional minutes until crust is lightly browned and toppings are melted.

https://mediavine-res.cloudinary.com/video/upload/njxcccpdwez6wkvl2ktp.mp4

This is the best Kitchenaid pizza dough recipe, but it can also easily be made by hand! Make this pizza dough in a stand mixer or with your hands and a wooden spoon. Either way, the mixing takes just a few minutes and you'll be on your way to the best homemade pizza crust ever!

Kitchenaid Pizza Dough Recipe

This classic Neapolitan pizza dough relies on only five key ingredients: flour, yeast, salt, water, and time. After a long fermentation (at least 2 days), the dough is supple and elastic, and when topped and baked, it makes for a crust that's a little crispy on the bottom, cloud-like at the edges, and just chewy enough on the inside.

Neapolitan Pizza Dough

bread flour ((3 dipped and leveled cups))

fine sea salt ((2 teaspoons))

instant dry yeast ((scant 1/4 teaspoon))

cool water ((scant 1¼ cups))

In a large bowl with an airtight lid, mix together the flour, salt, and yeast with a wooden spoon or dough whisk. Pour in the water and mix with the spoon or dough whisk until most of the dry flour in the bottom of the bowl has been absorbed by the dough, then use your hands to turn and knead the dough just until all the flour is incorporated. (I like to push my fingers in and out of the dough like a cat kneading with its paws. That way, I know the last bits of dry flour are fully incorporated, not just stuck to the surface.)

Cover the bowl with its lid and let the dough rise at room temperature for 18 to 24 hours (20 hours is my sweet spot) or until it has doubled in volume.

Scrape the dough onto a floured surface (it will be goopy with bubbles throughout). Divide it into two or three equal-size pieces—two if you like to make 12 to 14-inch pizzas, three if you like to make 10 to 12-inch pizzas. Form the dough pieces into balls, dusting your hands with flour if needed, and place each one in a separate airtight quart-size container. Cover and refrigerate for 24 to 48 hours.

Take the dough out of the refrigerator at least 1 hour (preferably 2 hours) before you plan to stretch it for pizza.

A step by step guide for making homemade Pizza Dough. This easy pizza dough recipe is quick and inexpensive and adaptable for thin or thick crust pizza!

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