homemade pizza dough
homemade pizza dough

Homemade Pizza Dough

5/5
This is my know-by-heart, tried-and-true pizza dough recipe that makes two 10 to 12-inch crusts. There are thousands of pizza crust iterations, but this crust is unique in that it is slightly easier to handle than a typical neopolitan style, and yet can be formed quite thin. Use same day or refrigerate/freeze for up to 3 days for the best flavor.

Prep Time: 10 minutes

Cook Time: 12 minutes
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Recipe Rundown

I like to think that I know my way around a pizza. Between working with chefs who have their own pizza ovens to having a weekly pizza night at home, I’d consider myself a pizza connoisseur.

Over the years, I’ve tinkered with different ratios of flour to water, different types of flour, and have tested the flavor development of yeast with the single day rise, the prolonged refrigerated rise (1-3 days), and the freeze and rise. Each yields slightly different results, but I’d say this recipe is my tried-and-true, know-by-heart, go-to pizza dough.

It works the very best when you make it, freeze it, and then move it to the fridge the day you want to make it. Though, I’ve had zero complaints serving it same-day.

Get ready to knead by hand for at least 10 minutes or throw it in a stand mixer like I do and let the machine do all the work.

If you enjoy making pizza regularly, I recommend the following tools for your pizza nights (affiliate links included):

Do you have a designated pizza night? Let me know how you eat your pizza (folded, knife and fork, or regular).

homemade pizza dough

Homemade Pizza Dough

This is my know-by-heart, tried-and-true pizza dough recipe that makes two 10 to 12-inch crusts. There are thousands of pizza crust iterations, but this crust is unique in that it is slightly easier to handle than a typical neopolitan style, and yet can be formed quite thin. Use same day or refrigerate/freeze for up to 3 days for the best flavor.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Keyword: bread, pizza
Prep Time: 10 minutes
Cook Time: 12 minutes
Resting Time: 30 minutes
Total Time: 22 minutes
Servings: 4 people
Calories: 449kcal
Author: Chef Sara Furcini

Ingredients

  • 2 3/4 cups bread flour
  • 2 tsp yeast
  • 2 tsp kosher salt
  • 1/4 cup extra virgin olive oil
  • 1 cup luke warm water
  • 2 Tbsp rice flour for dusting

Instructions

  • In a kitchen aid fitted with a dough hook, combine the flour, yeast, and salt and mix. Add the oil and mix, then add the water slowly, mixing to create a sticky dough. Continue to knead with the dough hook (or by hand) until it’s as soft as a baby’s bottom. After 10 minutes or so, cut the dough in half and form into a neat ball.
  • You can use the dough right away but it will be less flavorful. What I recommend is to store the dough in plastic wrap and freeze immediately. The morning of the day you plan to make pizza, take it out of the freezer and put it in the fridge to thaw. Remove from the fridge 30 minutes before making the pizza (while making the toppings and preheating the oven).
  • Preheat oven to 500°F. Form dough on top of parchment paper dusted with rice flour — works best for sliding and baking directly on parchment is ok. You want the dough to be about 3 mm thick because it will double in thickness as it cooks. Place crust onto a peel, then add toppings. Carefully transfer onto a pizza stone on the middle shelf and bake for about 12 minutes.

Notes

Freeze for up to 3 months.
Coarse cornmeal can be used underneath pizza dough, but I recommend rice flour aka rice starch. If you don’t have either, simply place dough on top of parchment paper.

Nutrition

Calories: 449kcal | Carbohydrates: 66g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Sodium: 1165mg | Potassium: 105mg | Fiber: 2g | Calcium: 13mg | Iron: 0.8mg

Pizza recipes to try with this dough: Burrata Pizza with Pancetta

Thank you for being here! Did you make this recipe? Click on the star rating or leave a comment below. I’d love to hear how you got on. Connect with me @thefrayedapron on Instagram or Pinterest.

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