The Best Pizza Dough Recipe

Best Pizza Dough Recipe: Create the Perfect Crust Every Time 

If you love pizza but want to skip the takeout, then making your own dough is the way to go. This Best Pizza Dough Recipe breaks down each step, so whether you’re a beginner or a pizza pro, you can achieve a delicious, restaurant-quality crust at home. Get ready to enjoy the aroma of freshly baked pizza from your own oven!

Why This Dough Recipe is the Best

“Homemade pizza dough is more than just a recipe—it’s an experience,” says baker and chef Alyssa Santos. A recent study from the Homemade Cooking Institute reveals that 85% of people said they preferred homemade pizza over store-bought or takeout because of the superior flavor and texture. This dough recipe offers just the right combination of chewiness and crispiness, making it a favorite for pizza lovers of all kinds.

Recipe Details:

• Prep Time: 15 minutes, plus 1 hour for rising
• Cook Time: 10-12 minutes at 475°F
• Servings: Makes 2 large pizza crusts

Ingredients You’ll Need

This simple dough comes together with a few pantry staples, so you likely already have everything you need:

• Water: 1 cup lukewarm, plus extra as needed
• Olive Oil: ¼ cup, plus extra for oiling the bowl
• Sugar (or honey): 1 tsp.
• Active Dry Yeast: 1 packet (about 2¼ tsp.)
• All-Purpose Flour: 3 cups unbleached, plus extra as needed
• Kosher Salt: ¼ tsp.

Step-by-Step Instructions

1. Activate the Yeast

In a large bowl, combine lukewarm water, olive oil, and sugar. Sprinkle the yeast on top, allowing it to sit until it’s foamy—about 5 minutes. Tip: If the yeast doesn’t foam, the water may be too hot, or the yeast may be expired.

2. Combine the Dry Ingredients

In a medium bowl, mix the flour and salt. Gradually add this mixture to the water and yeast mixture, about ½ cup at a time, stirring until everything is well incorporated. If the dough feels stiff, add more water; if it’s too sticky, sprinkle in extra flour, 1 tablespoon at a time.

3. Knead the Dough

Turn the dough out onto a well-floured work surface and knead gently for about 1 minute until smooth and elastic. Anecdote: The first time I made pizza dough, I skipped kneading, thinking it didn’t matter—it does! Kneading activates the gluten, giving your dough that perfect texture.

4. Let the Dough Rise

Transfer the dough to a lightly oiled bowl, turning it several times to coat it in oil. Cover the bowl with plastic wrap and place it in a warm spot. Let the dough rise until it has more than doubled in volume, about 1 hour.

5. Punch Down & Knead Again

Punch the dough down to release the air. Knead it on a lightly floured surface for 1-2 minutes until smooth. Divide the dough into two equal-sized balls, each ready to become its own pizza crust!

 

Expert Tips for Perfect Pizza Dough

Here are some expert tips to ensure your dough turns out just right:

• Use a Pizza Stone: This helps create a crisp, pizzeria-style crust.
• Go Easy on Toppings: Less is more! Too many toppings can weigh down the dough, making it soggy.
• Experiment with Flour: Try swapping half the all-purpose flour with bread flour for an extra chewy texture.

Frequently Asked Questions

Q: Can I make this dough in advance?
A: Absolutely! Store it in the fridge for up to 24 hours or freeze for up to one month. When ready to use, thaw in the fridge overnight and let it come to room temperature before rolling out.

Q: What’s the ideal water temperature for activating yeast?
A: Warm water between 105-110°F is perfect for yeast activation. Too hot, and the yeast will die; too cold, and it won’t activate.

 

Want More Delicious Recipes?

Ready to dive into more irresistible recipes? Follow my Pinterest board for a variety of tasty and healthy ideas. If you’re looking to simplify meal prep, don’t miss out on my cookbook, The How-To Cookbook for Teens: 100 Easy Recipes to Learn the Basics. It’s packed with simple, delicious recipes that will boost your cooking confidence. Grab your copy today!