The RecipeTin Eats’ pizza dough recipe has landed! An easy pizza crust that makes an exceptional homemade pizza – puffy crust with a chewy, flavourful crumb inside.Enough structure to pick up, but not thin and stiff like a cracker.
5 minutes kneaded by hand or 40 seconds flat using a food processor. Top with anything your heart desires – see our Pizza Sauce and favourite pizza toppings!
This is the RecipeTin Eats’ family pizza dough recipe. It’s a rare thing when the entire RTE family agrees on something to do with food. So when I tell you that we all agree this is the best pizza crust recipe, that means something!
Making Pizza At Home With Store Bought Dough
It makes a homemadepizza crust like youget from your favourite wood fired Italian pizza place. Puffy edges that are slightly crispy on the outside, butchewy and moist like Artisan bread on the inside.
Enough structure to pick it up with one hand, rather than being a sloppy mess. But it still has that slight bend on the end, so you know the base of the crust is not dry and stiff like a cracker, nor paper thin.
Slice of prawn pizza – shows how this homemade pizza crust has enough structure to be picked up without being sloppy. Topping recipe here.
Pizza Recipe Infographic Images, Stock Photos & Vectors
Useful tip: The dough can be made ahead up to 5 days. And it can sit around for hours once the individual pizza balls are formed. So don’t fret about getting the timing exactly right!
You need bread flour to get these large, irregular size holes you see in the crumb. This is authentic wood fired Italian pizzeria style!
This is what the dough looks like before and after kneading. It doesn’t need to be completely smooth like some bread doughs.
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After years of hand kneading, I’ve discovered in recent weeks that it can be made in a food processor in less than a minute. End result is exactly the same!
The trick is to pour the water in gradually while the motor is running, then just blitz for 30 seconds to develop the gluten (instead of 5 minutes of hand kneading). Unless you have a very large food processor, the dough will not turn into a neat ball inside the food processor – and that’s fine, it’s still kneaded.
Also, the dough pulls away from the edges and blade so the food processor is easy to clean, which makes this method even more appealing!
Perfect Homemade Pizza Dough Recipe
The beauty of this dough is that it’s fantastic made and cooked right now, but it’s better tomorrow and even better on day 5! This is becausedough develops more flavour over time.
Just put the bowl in the fridge with the puffy dough in it, don’t punch it down and deflate. The dough may rise a little bit more in the fridge. If it deflates, that’s ok too.
If you refrigerated your dough, take the bowl out of the fridge then immediately proceed with these steps starting with cold dough.
The Best Best Pizza Sauce
After the balls have risen, you can leave them sitting around like that for up to 5 hours in a cooler room (so they don’t continue rising – if they rise way too much eg 3x or more, it won’t rise in the oven). Just make sure to keep covered with a damp tea towel so they don’t dry out.
There’s many ways to stretch dough to make the pizza base and they all work just fine, just remember these 2 golden rules:
Do not stress about forming perfect bases. Patch tears with extra dough. Wonky and bumpy = hidden once baked. Rustic = authentic!
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Supreme and other pizzas with salty meat toppings are a good example of the type of pizzas that are ideal to make using the Instant Pizza Sauce because the slight sourness from the tomato paste balances out the strong flavoured toppings.
Pizza bases like this are not built for fully loading with toppings. It weighs down the dough, prevents the crust from rising, the centre of the pizza ends up soggy and it will be sloppy when you pick it up.
I’m the biggest offender of being greedy with toppings – and I always regret it. So this lecture is really for me!
Pizza Dough Recipe
Useful tip: use freshly shredded cheese rather than store bought which is cut thicker so it’s heavier, so you need more to cover the pizza which weighs the crust down.
I use a pizza pan with holes in it 99% of the timefor sheer convenience. The holes lets the heat have direct contact with most of the base which makes it crisper than using a normal baking tray, and it’s less fussy to use than a baking stone.
If you use a baking stone, you need to assemble the pizza on a paddle, then slide it onto the preheated stone. (See recipe notes for directions)
Homemade Pizza Recipe
Hands all the way. You won’t have grease running down your elbows because they’re homemade so we use a fraction of the oil of Dominos and Pizza Hut. Which, to my logic, means we can have MORE with LESS GUILT.
The pizza bases can be par-baked then stashed in the freezer for handy pizza-on-demand! Just stretch out the pizza bases per this recipe, and bake for just 2 minutes at 275°C/530°F (all oven types), or as high as your oven will go if it won’t go that high.
Cooked through in the centre which is what you want. Remove from hot trays onto cooling racks, then wrap in cling wrap and freeze. (Or refrigerate only overnight)
Simple Vegan Pizza
To use, thaw (about 2 hours on counter, or half a day in fridge), top, then bake 10 minutes at temp per recipe.
Note: Freezing straight away is key to keeping the bases fresh, it will keep for a few months and be fresh once thawed as long as it’s properly wrapped or better yet, also in an airtight container. If you refrigerate, it’s fine the next day but noticeably drier the day after that.
If you’ve got leftovers, the microwave is always there for emergencies – though you know it’s going to mean a soft crust. The best way is to use a covered skillet – this makes the crust crisp again whilst also reheating the top. The other way is covered on a baking tray in the oven.
Best Homemade Pizza Recipe (1 Hour Or Overnight)
And of course, there’s cold pizza, eaten straight from the fridge. I’m not a cold pizza gal, but I won’t judge. Because I truly believe to my very core that no one should tell you how you should or should not take your pizza. Do as you please!
Here’s the recipe video to knead the dough by hand. See below for the 40 second food processor method. (PS Accidentally left out sugar, oops!)
And here’s the recipe video for the 40 second pizza dough. After the dough is made, the steps are exactly the same and the pizza crust comes out exactly the same!
Homemade Pizza (the Easy Way) Recipe
Recipe video above. This pizza dough can be made by hand with 5 minutes of kneading, or in 40 seconds flat using a food processor (see 2nd recipe card below). It makes a pizza crust like you get at Italian wood fired pizzerias – puffy edges with a chewy crumb, enough structure so you can pick up slices rather than being a sloppy mess. But not dry and stiff like a thin cracker! Best to use weights provided, if you can.
1. Flour – bread flour / pizza flour has higher protein and creates a slightly better chewy crust with some big holes aka Wood fired pizzeria style. But I wouldn’t make a special trip for it – all purpose / plain flour works just fine!
2. Yeast – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast with the sugar in the warm water (no need to let it foam, use all the water). Mix the flour and salt in a bowl, make well. Pour in yeast mixture and oil. Proceed with recipe as written.
Easy & Quick Homemade Pizza Recipe
Fresh yeast –I have not made this with fresh yeast, but using the standard conversion, you will need 15.5g / 0.55 ounces of fresh yeast. Crumble into warm water with sugar and follow above directions for active dry yeast.
3. Salt – reduce to 1 1/2 tsp if using table salt (finer grains = less volume for same amount of salt)
4. Water temp– if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp.
Easy Homemade Pizza Dough
5.Pizza dough doesn’t need to be as smooth as other breads. Dough should be soft and a bit sticky – not so sticky it gets stuck all over your hands, but JUST enough flour so it’s barely sticking to your hands. Softer dough = better pizza crust, tough dry dough = dry pizza!
6.Dough rising – time will vary depending on room temperature, humidity. Over 30°C, should rise in 1 hour. 25-27°C = 1.5 – 2 hrs.
If it’s not rising, move to somewhere warmer – will work fine even if it takes
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