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 prefer 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.
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
- Use a Pizza Stone: This helps create a crisp, pizzeria-style crust.
- Go Easy on Toppings: Too many toppings weigh down the dough, making it soggy.
- Experiment with Flour: Swap half the all-purpose flour with bread flour for extra chewiness.
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, thaw in the fridge overnight and let 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. Too hot kills the yeast; too cold prevents activation.
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Homemade Pizza Dough Recipe
Create the best pizza dough at home with this easy recipe. Perfect crust every time! Discover the secret to pizza night success.
Ingredients
- 1 cup warm water, plus extra as needed
- 1/4 cup olive oil, plus extra for oiling the bowl
- 1 teaspoon sugar (or honey)
- 1 package active yeast or active dry yeast (2-1/4 tsp.)
- 3 cups unbleached, all-purpose flour, plus extra as needed
- 1/4 teaspoon kosher salt
Instructions
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!
Notes
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.
Nutrition Information:
Yield: 32 Serving Size: 1Amount Per Serving: Calories: 59Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 11mgCarbohydrates: 9gFiber: 0gSugar: 0gProtein: 1g
The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Also check out my Copycat Pizza Hut Sauce and Zesty Italian Meatball Casserole for the perfect pizza meal.
For more tips on baking the perfect pizza, visit King Arthur Baking’s guide to pizza dough.
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