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    Easy Homemade Pizza Dough

    clock-icon45 minutes
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    Pixicook editorial team

    A simple recipe for creating a perfect pizza dough that's both chewy and flavorful.

    Ingredients for Easy Homemade Pizza Dough

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Dry Active Yeast, dissolved in lukewarm water

    teaspoons

    Substitute chevron-down

    All Purpose Flour, plain

    cups

    Substitute chevron-down

    Kosher Salt, plain

    teaspoons

    Substitute chevron-down

    Olive Oil, plain

    tablespoons

    Substitute chevron-down

    How to Make Easy Homemade Pizza Dough

    1. Activate the Yeast

    In a mixing bowl, dissolve 2 teaspoons of dry active yeast in a touch of lukewarm water, aiming for a creamy texture, which takes around 2 minutes.

    2. Combine Dry Ingredients and Oil

    Add 4 1/2 cups of all-purpose flour, 2 teaspoons of kosher salt, and 2 tablespoons of olive oil into the bowl. Mix until a dough starts to form.

    3. Knead the Dough

    Sprinkle a little flour onto a work surface and knead the dough for 3 to 4 minutes until it's smooth and elastic.

    4. First Rise

    Divide the dough into four equal portions, roll each into a ball, and let them rise on a baking sheet covered with plastic wrap or a kitchen towel in a warm spot for about 30 minutes.

    5. Refrigeration Option

    Optionally, refrigerate or freeze the dough balls individually wrapped in resealable plastic bags for later use.

    Pitfalls and tips

    Flour Choice is Fundamental

    For an authentic pizza crust, use '00' flour if you can find it. This finely ground Italian flour will give you a silky, elastic dough that results in a tender crust with a nice crisp. If '00' flour is unavailable, go for a high-protein bread flour which offers a chewier texture due to its higher gluten content.

    Baking Surface

    Invest in a pizza stone or steel. Preheat it in your oven at the highest temperature for at least 45 minutes to an hour before baking. This will give you that crisp, blistered crust that's often achieved in professional pizza ovens.

    Slow Fermentation is Key

    Allowing the dough to ferment slowly in the refrigerator (cold fermentation) for at least 24 hours (up to 72 hours) can significantly enhance the flavor and texture of the crust.

    Hydration Matters

    The water-to-flour ratio (hydration) significantly impacts the dough's texture. Aim for a hydration level between 60-70% for a balanced crust that's not too tough or too loose.

    Don't Overload Toppings

    Less is more when it comes to toppings. Overloading can lead to a soggy crust. Also, consider adding delicate ingredients like fresh basil or soft cheeses after baking.


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