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!