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Four rounded homemade pizza dough balls on wooden surface with flour dusting

Easy Homemade Pizza Dough

By Callie's Recipes
Enjoy fresh, soft, and flavorful homemade pizza dough and discover the art of creating your favorite pizzas from scratch!
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Prep Time 20 minutes
Cook Time 15 minutes
Rise Time 1 day
Total Time 1 day 35 minutes
Course Dinner
Cuisine Italian
Servings 4
Calories 250 kcal

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
  • 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
 

Activatethe Yeast:

  • Combine lukewarm water (95°F/35°C) with yeast and honey.
  • Let stand until foamy.

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.

First Rise:

  • Place dough in oiled bowl.
  • Cover with damp cloth.
  • Let rise at room temperature.

Divide and Shape:

  • Divide into 4 equal portions.
  • Shape into tight balls.
  • Place on floured surface.

Final Rise:

  • Cover with plastic wrap.
  • Refrigerate for up to 24 hours for best flavor.
  • Bring to room temperature before shaping.

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.

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.

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.

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.

Notes

  • 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.
Keyword Vegan-friendly, Vegetarian