A homemade Pizza Dough recipe with all the tips and tricks! Such an easy method that yields incredible results! A soft and chewy interior and a nice crisp, golden brown exterior.
There’s something so satisfying about making a pizza from scratch from start to finish. This homemade crust made from a simple pizza dough is a game changer! It’s been my go-to recipe for years.
And really the electric mixer does most of the work. But if you don’t own you can definitely go the old fashioned route and knead by hand.
Quick Pizza Dough
A world of possibilities with this pizza dough. What would you top it with? You can check out some ideas at the end of this post (definitely try the Spinach Artichoke Pizza, so incredibly good!).
Yeast: Active dry yeast or instant yeast can be used here. The mixing methods just vary slightly as active dry yeast needs to be proofed first and instant yeast doesn’t.
Salt: I use table salt but kosher salt or sea salt work great too, you’ll just want to up the amount by about a heaping 1/4 tsp since the granules are larger therefor volume is different.
Tips For Making Better Dough And Pizzas On Your Ooni Koda 16
Alternately you can just stretch and shape the pizza dough on a floured piece of parchment paper, or on well floured pizza peel (used for transferring).
Unfortunately this recipe won’t work with a gluten-free flour blend. Ratios and methods will be different, something like this, or this one without the egg.
Of course the number one use for this recipe is for a pizza crust, but this recipes makes enough for 2 pizzas so you can make 1 pizza and reserve the second portion to make one of these:
Basic Gluten Free Pizza Dough
Such an easy method that yields incredible results! A pizza crust with a soft and chewy interior and a nice crisp, golden brown exterior.
Makes about two (1 lb) pizza doughs, or enough for two 11 - 14 inch pizzas (depending on how thick you like the crust).
***Parchment paper should be trimmed to fit the crust or removed partway through baking so it doesn't scorch. Also at this point to reduce bubbles if desired, you can press fingertips randomly over shaped dough or pierce randomly over top with a fork.The easiest recipe for pizza dough you will ever make! You would never guess that with just five ingredients, you could make something this good. It is thin, crisp, and a little chewy!
An Excellent No Yeast Pizza Dough
Want a thin, crisp, and chewy pizza crust? Make this recipe for pizza dough. It is quick to make in a stand mixer and uses only five ingredients.
Dry instant yeast -I like to use dry instant yeast because you can use it without proofing it. Read more about How to use Dry Instant Yeast Here.
Flours -we used both bread flour and all-purpose flour (plain flour) for this recipe. This combination makes the pizza dough slightly soft, chewy, and crisp.
Basic Pizza Dough
Extra virgin olive oil -a small amount is used for coating the dough to stop it from sticking to the bowl during proofing.
If this is your first time using a stand mixer to make bread dough. You must read our Tips for Kneading Dough In a Mixer for helpful hints and tips.
Step 2 –Attach the dough hook and start the stand mixer on low speed for about 30 seconds, then turn to medium speed and knead for about 8 - 10 minutes. The dough is ready when it looks smooth and does not stick to the sides of the bowl - refer to the image above.
How To Make Pizza Dough At Home
Step 3 –Divide the dough into two even pieces and shape it into balls. Place the dough balls into bowls with some olive oil. Roll the dough in olive oil to coat the surface.
Step 4 –Cover the bowls tightly with plastic wrap. Place the bowls in a warm area and allow the dough to rise and double in size – this can take anywhere between one to three hours.
Step 5 –After the dough has risen, it can be stretched, placed on baking trays or pizza pans, topped with your choice of toppings, and baked.
Easy Gluten Free Protein Pizza
This recipe for pizza dough is very soft and can easily be stretched out into shape using your fingertips. You can also use a rolling pin.
Because it is soft, stretching the dough out on a piece of parchment paper (baking paper) makes it easier and will stop the dough from sticking to the bench.
Bake on a solid-based pizza pan and not one with holes in it.If you are using a pizza pan with holes, you must use parchment paper underneath.
Best Pizza Dough Recipe
Baking the pizza on parchment paper will stop the dough from being baked into holes, making it easier to remove from the pan after baking.
This recipe makes about 660 grams (23.30 ounces) of pizza dough. You can make two 30 cm (11.8 inch) or four small 15 cm (6 inch) pizzas with this recipe.
The type of flour to use comes down to personal taste. For years we have been making pizza dough with plain flour. We were happy with it because it made a soft pizza base.
Soft And Fluffy Pizza Dough Recipe
However, after making it with bread flour, our preference has changed. Bread flour makes a crisp and chewy pizza crust, especially if it is a thin crust.
More often than not, we will use a combination of bread flour and all-purpose flour for a slightly soft, chewy, and crisp dough, like with this recipe for pizza dough.
Most pizzas will start with a thin layer of pizza sauce, a light sprinkling of grated cheese, then a thin layer of toppings and more cheese.
Pizza Crust (all Purpose Flour Or Spelt Flour) Recipe
The first is adding a very thick layer of sauce to the dough. If you have added a very thick layer to the dough, the liquid from the sauce can add extra moisture to the dough, making it wetter and can cause the dough to go soggy.
We like to use about 2-2 ½ tablespoons of bottled pasta sauce for a 30 cm pizza base because it is quite a wet sauce.
The second is having the topping sit on the pizza dough for too long before baking. You may have added the toppings and had them on the dough for too long before baking. The best way to avoid this is to bake the pizza soon after adding the topping.
Roberta's Pizza Dough Recipe
The third is overloading the pizza with toppings. If you have put too many ingredients on the top, it will sit heavy on the dough and won't cook through.
The best oven temperature for baking a pizza is about 250 C (450 F). If your oven can't get that hot, it is okay to bake the pizza at the highest temperature your oven will go to.
I do hope that you give this recipe for pizza dough a try. If you do, please come back and leave a comment below because I would love to know how you went.
Best Easy Pizza Dough
Just about anything and be used to top your homemade pizza crust. Most pizzas will start with a thin layer of pizza sauce, a light sprinkling of grated cheese, then a thin layer of toppings and more cheese. Here are some ideas to get you started:This Easy Pizza Dough Recipe makes a soft and fluffy pizza crust that’s beyond irresistible! It’s the best homemade pizza dough that has been passed down through generations. It takes 10 minutes to prepare and can be made by hand with 6 simple ingredients!
This pizza dough recipe creates a fresh pizza crust that’s fluffy on the inside and crispy on the outside! You might feel that working with yeast is intimidating, but I’m going to show you some very simple techniques to make your own perfect fluffy pizza dough at home. Say goodbye to your delivery guy!
Easy to make with no fancy ingredients required (it’s made with all-purpose flour or bread flour) and no need for a mixer or food processor!
Gluten Free Pizza Crust Recipe
The secret to fluffy dough is the right technique, not the ingredients! The rising (proofing) process makes your pizza fluffy when the yeast starts to produce air bubbles and fermentation occurs. To make sure the yeast is working properly, you need to use WARM water (105-110°F or 40-43°C).
After the dough has doubled in size, AVOID kneading it again. Also, try to use less flour when you stretch your dough.
Generally, knead your dough for 10 minutes by hand or about 8 minutes in a mixer. It’s very difficult to over-knead your dough by hand, but if you don’t knead it enough, it will be dense and hard.
Pizza Dough (quick And Easy!)
You need to knead until the dough is soft and elastic. It can still look fairly rough on the surface and could be a little sticky on the bottom. If the dough slowly bounces back when you poke it with your finger, it is ready to rise.
If it’s freshly-made dough, gently turn the bowl upside down onto the board. If it’s frozen or refrigerated dough, bring it to room temperature first. I like to press it out with my fingers, where I can control the pressure and not destroy too many bubbles. This is called “knocking back” the dough. (I don’t recommend stretching
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