Overview
The Magic of Simple Ingredients
The beauty of homemade pizza dough lies in its simplicity. Using just flour, water, yeast, and salt, this recipe transforms basic pantry staples into a versatile canvas for endless culinary creativity. Whether you prefer classic toppings or adventurous combinations, this dough serves as the perfect base for all your pizza creations. Our authentic Neapolitan-style homemade pizza dough achieves that coveted balance of a crispy, golden-brown exterior and a soft, chewy interior—a texture that pizza enthusiasts dream about. With each bite, you’ll experience the satisfaction of creating a truly authentic pizza, right in the comfort of your own kitchen
A Labor of Love
There’s something deeply therapeutic about making homemade pizza dough from scratch. The rhythmic motion of kneading, watching the dough rise, and carefully shaping it by hand connects us to centuries of Italian tradition, where every step is an art form. Homemade pizza dough has been fine-tuned through years of testing, blending simplicity with technique, to achieve the perfect texture and flavor that rivals any pizzeria. With every batch, you not only create a delicious pizza but also become part of a timeless culinary tradition that celebrates the beauty of handcrafted food.
Perfect for Any Occasion
Whether you’re hosting a casual Friday night pizza party, planning a sophisticated Italian dinner, or just craving a delicious homemade meal, this homemade pizza dough recipe is your secret weapon. Its versatility shines through, serving as the perfect base for both classic, traditional toppings and inventive, creative combinations. Whether you’re feeding a crowd at a family gathering, sharing a cozy date night with someone special, or preparing meals ahead of time for a busy week, this homemade pizza dough delivers every time. It’s the ultimate foundation for crafting unforgettable pizzas that bring everyone to the table.
Recipe Card
Easy Homemade Pizza Dough
Equipment
- Large mixing bowl
- Kitchen scale (for precise measurements)
- Pizza stone or steel
- Pizza peel
- Bench scraper
Ingredients
- 1000g (7¾ cups) “00” flour or bread flour [Learn about flour types]
- 650ml (2¾ cups) lukewarm water
- 20g (2 tsp) fine sea salt
- 3g (1 tsp) active dry yeast
- 15ml (1 tbsp) extra virgin olive oil
- 1 tbsp honey (optional, helps with browning)
Instructions
1. Activate the Yeast:
- Combine lukewarm water (95°F/35°C) with yeast and honey.
- Let stand until foamy.
2. Mix the Dough:
- In a large bowl, mix flour and salt.
- Add yeast mixture and olive oil.
- Mix until no dry flour remains.
- Knead for 10-12 minutes until smooth and elastic.
3. First Rise:
- Place dough in oiled bowl.
- Cover with damp cloth.
- Let rise at room temperature.
4. Divide and Shape:
- Divide into 4 equal portions.
- Shape into tight balls.
- Place on floured surface.
5. Final Rise:
- Cover with plastic wrap.
- Refrigerate for up to 24 hours for best flavor.
- Bring to room temperature before shaping.
6. Prepare for Baking:
- Place pizza stone or steel in oven.
- Preheat oven to highest setting (500-550°F/260-288°C).
- Let stone heat for at least 30 minutes.
7. Shape the Pizza:
- On a floured surface, press dough outward with fingers.
- Stretch to 12-inch diameter, leaving slightly thicker edges.
- Ensure even thickness throughout.
- Transfer to pizza peel dusted with semolina.
8. Top and Bake:
- Add desired toppings.
- Slide pizza onto hot stone using quick jerking motion.
- Bake until crust is golden brown and charred in spots.
- Edges should be puffy and toppings bubbling.
- Cooking time varies by oven temperature and toppings.
9. Finish and Serve:
- Remove pizza using pizza peel.
- Let rest for 1-2 minutes.
- Add any fresh toppings. (basil, olive oil, etc)
- Slice and serve immediately.
Making Ahead & Storage
- Make Ahead: Dough can be refrigerated for up to 3 days.
- Freezing: Wrap individual portions tightly, freeze up to 3 months.
- Thawing: Move to refrigerator 24 hours before use.
Expert Tips
- Use a kitchen scale for precise measurements.
- Temperature matters – keep water at 95°F/35°C.
- Cold fermentation develops better flavor.
- Handle dough gently when shaping.
- Preheat pizza stone for at least 1 hour.
Presentation Ideas
- Dust with semolina flour before baking.
- Brush crust edges with olive oil.
- Add fresh basil after baking.
- Finish with high-quality olive oil drizzle.
Nutritional Insights Per Serving
Each serving of homemade pizza dough contains a perfect balance of simple, wholesome ingredients that create a soft, chewy crust with a slight crispness on the edges. Rich in carbohydrates, it provides a satisfying base for your favorite pizza toppings. This portion size is ideal for creating a personal-sized pizza, offering a delightful and customizable foundation for all your culinary creations. Whether you’re making a classic Margherita or experimenting with new flavor combinations, this dough delivers the perfect texture and flavor every time.
FAQ Section
Q: Can I use all-purpose flour instead of “00” flour?
A: Yes, though the texture will be slightly different. All-purpose flour will produce a good result, but “00” flour creates a more authentic Neapolitan-style crust.
Q: Why is my dough too sticky?
A: The hydration level of this homemade pizza dough is high for optimal results. If it’s too sticky, add flour gradually during kneading, but avoid adding too much as it can make the crust tough.
Q: Can I skip the refrigeration step?
A: While you can use the dough after the first rise, cold fermentation develops better flavor and texture. We highly recommend this step for the best homemade pizza dough.
Q: How do I achieve a crispy crust?
A: Use a pizza stone or steel, preheat your oven to its highest setting (ideally 500°F/260°C or higher) for at least an hour before baking.
Q: Can I make this homemade pizza dough without a mixer?
A: Absolutely! Hand-kneading works perfectly and helps you develop a better feel for the dough’s texture.
Use this Homemade Pizza Dough to make our Creamy Chicken Alfredo Pizza for a perfect blend of fresh, soft crust and rich, indulgent flavors!
If you have any questions, thoughts, or suggestions about the homemade pizza dough recipe, please feel free to share them in the comments section below. Don’t hesitate to join the conversation – we can’t wait to hear from you!
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