Easy Homemade Pizza Dough!
This recipe makes enough dough to make 2, 12-inch pizzas. I recommend making this in a stand mixer or mixing and kneading by hand.
If you’re looking for a recipe that makes 1, 12-inch pizza that could be made in a stand mixer or food processor – see this recipe.
This dough freezes very well. You can freeze one or both doughs for later use.
WHAT FLOUR SHOULD I USE FOR PIZZA CRUST?
Different flours can give you slightly different crust results. These are the various flour and flour combinations I’ve tried:
(All three had an overnight rise/ferment in the refrigerator and were baked on a preheated pizza stone at 475 degrees F.)
- All-Purpose Flour – You probably already have this flour in your pantry – handy! The dough was not hard to roll/stretch out. Results were a chewy, “bready” crust.
- Bread Flour – Bread flour is available at most grocery stores. This dough wants to spring back a bit when stretching out. (When this happens give it a rest for several minutes and come back to it.) When baked, this crust gets a nice crunch and char on the bottom (see pic below), chewy in the center, lots of bubbles in dough. Lighter in texture. This is my favorite.
- Italian 00 flour + All-Purpose Flour – 00 flour can be harder to source and more expensive. It’s a very finely milled flour which is nice for pasta dough. For pizza crust, I mix it with half all-purpose flour as it doesn’t brown very well in our home ovens – commercial pizza ovens are much hotter. To me, this crust seemed a little denser than the bread flour crust, but when taste testing side-by-side the other 3 members of my family liked the flavor of this crust the best.
This Pizza Crust was made with bread flour and had an overnight rest in the refrigerator. It was cooked at 475 F. on a pizza stone.
You can make a quick homemade pizza sauce with your food processor or blender – it tastes so much better than anything you’d buy in a can or jar. Recipe Here!
Perfect Picture for Pinning: ⬇️
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| Prep Time | 12 minutes to mix dough |
| Cook Time | 12 minutes for each pizza |
| Passive Time | 3-24 hours for rising/ferment |
| Servings |
2 12" pizzas
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Ingredients
- 1 1/2 cups water (room temperature) plus more if needed
- 2 tablespoons olive oil plus extra for greasing bowl
- 4 1/2 cups flour + more if needed see notes for flour options
- 2 packages (.25-ounce) or 2 1/4 teaspoons instant yeast (rapid rise)
- 1 1/2 teaspoons salt
Ingredients
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Instructions
- For this amount of pizza dough, I prefer to mix/knead this in my stand mixer.
- Combine oil and water in a liquid measuring cup.
Stand Mixer:
- Use dough hook. (or start with flat beater and mix just until wet and dry ingred. come together into shaggy texture - then switch to dough hook) Use only Speed 2. While stirring the dry ingredients, pour the oil and water in a slow steady stream. Knead dough on speed 2 for 3-5 minutes or until dough forms a smooth ball and cleans the side of the bowl. If dough seems too wet or dry, you can add a little flour or water.
Mixing/Kneading By Hand:
- In large bowl, stir together dry ingredients, then stir in wet ingredients. Once mixture forms shaggy texture. Turn out onto lightly floured surface and knead 5-7 minutes or until dough becomes smooth and supple. (not too sticky.)
First Rise/Ferment:
- If refrigerating dough overnight: Place dough in lightly greased zip-top bag and refrigerate for 8-12 hours. If making pizza the same day, place dough in lightly greased bowl, turn dough in greased bowl to coat with oil. Cover bowl with plastic wrap and set in warm place to rise. Allow dough to rise 1 - 2 1/2 hours or until doubled in size.
Form Ball/Second Rise-Rest:
- Remove dough from refrigerator or bowl, gently press to deflate. Divide dough into two pieces. (You can freeze one at this point if you like.) If sticky, sprinkle lightly with flour and form into a ball. Cover balls with plastic wrap and allow dough to rest/rise about 30 min. - 1 hour or longer if it was refrigerated. Dough should be room temperature and puffy. While dough is resting/rising preheat oven to 450-500 degrees F. (I usually use 475) If using pizza stone, place on bottom rack of oven for preheating.
Form Pizza & Bake:
- Using hands or rolling pin, gently stretch/roll dough to round shape. If dough is very stretchy and keeps springing back, cover and let rest for about 15 minutes. Top as desired and bake for about 7-12 minutes on pizza stone or in pizza pan.
Recipe Notes
What flour should I use for Pizza Crust?
Different flours can give you slightly different crust results. These are the various flour and flour combinations I've tried:
(All three had an overnight rise/ferment in the refrigerator and were baked on a preheated pizza stone at 475 degrees F.)
- All-Purpose Flour - You probably already have this flour in your pantry - handy! The dough was not hard to roll/stretch out. Results were a chewy, "bready" crust.
- Bread Flour - Bread flour is available at most grocery stores. This dough wants to spring back a bit when stretching out. (When this happens give it a rest for several minutes and come back to it.) When baked, this crust gets a nice crunch and char on the bottom (see pic below), chewy in the center, lots of bubbles in dough. Lighter in texture. This is my favorite.
- Italian 00 flour + All-Purpose Flour - 00 flour can be harder to source and more expensive. It's a very finely milled flour which is nice for pasta dough. For pizza crust, I mix it with half all-purpose flour as it doesn't brown very well in our home ovens - commercial pizza ovens are much hotter. To me, this crust seemed a little denser than the bread flour crust, but when taste testing side-by-side the other 3 members of my family liked the flavor of this crust the best.
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