I’ve created a Pizza for Beginners YouTube playlist that gives some great tips to help you with your learning to cook pizza journey!
I used a breadmaker to knead the pizza dough using the pizza dough option. I then bulk proofed the dough in a large plastic tub with a lid for 24 hours at room temperature.
I think tomato sauce pretty much goes with many different recipes. I’ve tried making BBQ topped pizza with and without the tomato sauce but I think I prefer it on here.
Best Pizza Dough Recipe
Strong White Bread Flour isn’t a flour I would normally use to create pizza dough. The reason for this is that it tastes different to pizza flour. It tastes like bread and has a different structure to pizza flour dough which tastes lighter.
Check out the video above where I show the strong white bread flour dough being cooked in the wood-fired Ooni Pro pizza oven.
My pizza ended up like a big blob of dough – the crusts bubbled up and in the middle I had a tiny area where the pizza toppings slid, like a dip in a puddle.
Sourdough Pizza Dough
It didn’t look great and was far too doughy. The main issue was that I hadn’t stretched out the dough enough and it puffed up into a round bread roll.
What this test concluded to me was that strong white bread flour is great for making pizza if you can’t get your hands on pizza flour.
But I will make sure that if I can’t stretch it by hand well enough, I will roller it out flat in the middle to ensure that it doesn’t puff up like a batch loaf.
Simple, 4 Ingredient Homemade Pizza Dough
Also, when I tore the bread flour dough, the structure felt different too. These are not slight differences, they are noticeably different.
Ellie Mini Pizza Roller Ooni Fyra 12 Ooni Karu 12 Ooni Karu 12G Ooni Karu 16 Ooni Koda Ooni Koda 12 Ooni Koda 16 Ooni Pro 16 Ooni Volt 12 Pizza Party Ardore Pizza Oven Pizza Turning Peels Roccbox Pizza Oven Wooden Pizza Peels
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Whole Wheat Pizza Dough Recipe
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.
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!).
The Best Pizza Dough Recipe
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.
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).
Basic Gluten Free Pizza Dough
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:
Such an easy method that yields incredible results! A pizza crust with a soft and chewy interior and a nice crisp, golden brown exterior.
Quick & Easy Pizza Dough, No Rise Pizza Dough
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.. This thin homemade pizza crust is one of the best reasons to keep bread flour on hand and skip delivery! Adapted from my
Recipe, this ultra-crispy, chewy, and tender pizza recipe is one of our all-time favorites. Plus, it can be prepped 1-3 days in advance and is so versatile you can even use it to make delicious soft and chewy thick-crust pizza!
Easy Pizza Base Recipe
This easy bread flour pizza dough recipe is perfect for beginner bakers (even kids)! And if you use all of my best pizza tips outlined below, you really will have great results on the first try! With just a few pantry staples, your favorite pizza sauce, a little cheese, and a few of your favorite pizza toppings you’ll be skipping delivery
You may be wondering if bread flour is good for making pizza and you’ll be happy to know that it makes some of the very best! In fact, making homemade pizza dough using bread flour
Give you an edge over using all-purpose. As they both produce a crispier, lighter thin-crust pizza and a chewier, softer, and more tender thick-crust pizza dough than using all-purpose.
Homemade Pizza & Pizza Dough Recipe
American bread flour is not to be confused with 00 Flour — they are not the same thing. Below is a basic 00 flour vs bread flour for pizza comparison so you can see what makes them different or click here to learn everything you need to know about 00 flour:
This super delicious whole wheat pizza dough , bread flour is perfect for making pizza and you probably already have it in your pantry!
From start to finish this pizza takes about 2 1/2 hours to make. But don’t worry, only about 25 minutes is actually hands-on (and that includes measuring, kneading, rolling, and topping the pizza). It’s a piece of cake!
How To Make The Perfect Bread Maker Pizza Dough
Giving pizza ample time to proof and rise is necessary to get the best flavor and texture. You can read all about why over here in this 00 Pizza Dough post. In fact, I like to make this dough 1 to 3 days in advance and refrigerate it because the taste just gets better.
Below is a snapshot of the 5 basic ingredients needed to make pizza dough with bread flour (6 if you add sugar as I often do).
Here’s an overview of how to make homemade pizza dough, but you can find the full recipe instructions in the recipe card and watch the video!
Pizza Dough Recipe (with Helpful Tips)
As discussed in the traditional 00 pizza dough post, the dough point is the time (or stage) when your dough reaches its maximum potential of structure and form as it relates to elasticity, softness, and hydration. Learn how to find the dough point here and also why it’s important for homemade pizza (or any yeasted dough).
Although all-purpose flour is not ideal for making pizza, you may substitute it for the bread flour in this pizza recipe (or use half and half). If you do substitute all-purpose flour, I recommend using high-quality brands like King Arthur’s All-Purpose Flour (which has 11.7% protein), or Hecker’s All-Purpose Flour (with 11.4-11.7% protein). Higher-quality flour equals better pizza dough.
I’ve baked this pizza at 482°F/250°C and as you can see from the photos and video, it’s super crispy and delicious! However, if your oven doesn’t reach this temperature or perhaps reaches even higher temperatures, just be sure to adjust the baking times accordingly (up or down by 2 to 4 minutes) to account for the varying temps.
Flatbread Pizza Dough Recipe
One of the most important things when baking pizza in a home oven is to allow your pizza stone or baking pan to preheat in the oven at the highest temperature it will go, for at least 30 minutes. Place it in the hottest part of your oven (which for me is the oven floor). If you skip this step, your pizza will not look or feel quite like the pizza in this post. It’ll still be really good, but it’ll be much softer and definitely not crisp like this pizza.
You can even make this pizza in a toaster oven and it’s just as good (I’ve done it many times while living in Chengdu when my 2-burner Chinese wok kitchen didn’t have an oven).
If you don’t have a pizza stone or pizza peel or are looking for the most useful tools for making homemade pizza, learn more about what you need and get
Homemade Thin Crust Pizza Recipe
Make pizza dough 1 to 3 days in advance and refrigerate it in a lightly oiled bag. To learn each of the 3 different stages at which you can refrigerate the dough, check out the full details in the 00 Thin-Crust pizza post over here.
When you’re ready to bake the pizzas remove the dough rounds from
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