There’s nothing quite like a warm, delicious homemade pizza. It’s the perfect recipe for a fun family night—especially when you need a good activity to keep everyone entertained! Making pizza from scratch isn’t just about the food; it’s about the fun of creating something amazing together.
My love for making pizza at home started with my young nephew. We’d played all the board games, and I needed a new idea. That’s when it hit me: pizza night! We used a baking stone my father had just gotten, and it was a brilliant success. My nephew loved picking his own toppings, and the final result was “awesome.” The key to that awesome result? A fantastic homemade pizza dough recipe. Also Read: Pumpkin Spice Latte
The Best Pizza Dough You’ll Ever Make
This simple pizza recipe combines some of the best techniques. This is enough flour to make two delicious 10- to 12-inch pizzas. I’m still working on getting the crust perfectly thin, but practice makes perfect!
The key to achieving a thick, crispy crust is the type of flour used. Bread flour is ideal for making homemade pizza. It contains more gluten than all-purpose flour, which yields a wonderfully crispy crust that everyone loves. While you can use all-purpose flour, bread flour will take your pizza from good to incredible. Also Read: Spinach Omelet Recipe
Tips for a Perfect Pizza
- Check Your Yeast: Your dough needs active dry yeast. Always check the expiration date on the package. To ensure that it is active, add it to hot water. If it doesn’t start to foam or “bloom” within 10 minutes, it’s probably dead, and you should start over with a new packet.
- Measure Accurately: For a consistently perfect dough, a kitchen scale is your best friend. Weighing your flour (490 g) is the only way to get a truly accurate measurement, avoiding the inconsistencies of cup measurements.
- Overnight Dough: For the best flavor, let your pizza dough rise overnight (or up to 48 hours) in the refrigerator. This slow rise develops a more complex flavor and creates those delicious air bubbles that puff up when the pizza cooks. Just remember to bring the dough to room temperature for about an hour before you start stretching it.
- Prep Your Toppings: Not all toppings are ready for the oven. Raw meats must be fully cooked beforehand. Vegetables like onions, peppers, and mushrooms should be sautéed first if you want them to be tender on your finished pizza.
- Freeze for Later: Want to make dough ahead of time? After the dough has risen, you can freeze it for up to three months. Just divide it, Flash-Freeze does it on a tray for 15-20 minutes, and keep it in a freezer bag. Remove the air. Melt it in the refrigerator overnight before using it.
Homemade Pizza & Pizza Dough Recipe
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Rise Time | 90 mins |
| Total Time | 2 hrs 30 mins |
| Servings | 4-6 |
| Yield | 2 (10-inch) pizzas |
Ingredients for the Pizza Dough
- 1 1/2 cups (355 ml) warm water (105°F-115°F)
- 1 package (2 1/4 teaspoons) active dry yeast
- 3 3/4 cups (490g) bread flour
- 2 tablespoons extra virgin olive oil
- 2 teaspoons kosher salt
- 1 teaspoon sugar
Toppings & Essentials
- Extra virgin olive oil
- Cornmeal (for sliding the pizza)
- Your favorite tomato sauce
- Assorted cheeses (mozzarella, fontina, parmesan, feta)
- Fresh basil, baby arugula, pesto
- Thinly sliced vegetables (mushrooms, bell peppers, onions)
- Cooked meats (sausage, pepperoni, ham)
- Black olives, Italian pepperoncini
Method: The Pizza-Making Process
Making the Dough
- Proof the Yeast: In a large bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it starts to foam or flower. If you use “instant yeast,” you can leave this stage and add it to the dough directly.
- Mix and knead: Add flour, salt, sugar, and olive oil. Use a rack mixer ready with a milk hook, and mix the dough on a low pace for 7 to 10 minutes till it becomes slightly smooth and elastic. If you do not have a mixer, you can knead and knead it.
- Let it Rise: Lightly coat the dough with olive oil and place it in a large bowl. Cover it with plastic wrap and allow it to grow in a warm place for about 1.5 hours, or in the fridge for a more delicious crust. The longer the rise, the better the flavor!
Preparing Your Pizzas
- Preheat the Oven: Place a pizza stone (or a baking sheet) on a rack in the lower third of your oven and preheat to 475°F for at least 30 minutes.
- Divide the Dough: Once the dough has risen, divide it into two equal balls. Once mixed, cover the dough and let it rest for 15 minutes.
- Stretch the Dough: Working with one dough ball at a time, flatten it on a lightly floured surface. Gently stretch it with your fingertips until it reaches a 10- to 12-inch circle. Be gentle to avoid tearing!
- Add Toppings: Brush the dough with olive oil to prevent a soggy crust. Place the flattened dough on a pizza peel dusted with cornmeal. Add sauce and topping, but be careful not to overload it.
- Fry: Slide the pizza with the peel on the already warm stone in the oven. After resting, fry the pizza for 10 to fifteen minutes, or till the crust turns golden and the cheese is fully melted and bubbly.
Enjoy your delicious, homemade pizza!
Stay updated with the latest blogs by visiting our website.
