This easy pizza dough recipe is great for beginners and produces a soft homemade pizza crust. Skip the pizza delivery because you only need 6 basic ingredients to begin!
Every great pizza begins with a great pizza crust. Some like it thin and crispy, while others prefer a thick and soft crust. This homemade pizza crust has it all: soft & chewy with a delicious crisp and AWESOME flavor. It’s my go-to pizza dough recipe and just a glance at the
This is a no-fuss dough recipe for beginners. You need just 6 basic ingredients, plus a little cornmeal for preparing the pan. (You can skip that if needed.) Most of the time is hands off as the dough rises. You might wonder… why waste the time when you can just buy frozen pizza dough? Frozen pizza dough is certainly convenient, but from-scratch crust has unbeatable flavor and texture that only comes from fresh dough. And you can use the dough for cheese breadsticks, too!
Tefal Ingenio: The Best Pizza Recipe You Can Make At Home!
Reader, Andy, commented: “Super easy, super fast, super good! I don’t like doughy thick pizzas and I find with this recipe that I can make them thin and crunchy, I love how easy it is. I make pizza once or twice a month! Haven’t bought one for quite some time now! ★★★★★“
If you’ve ever made homemade bagels or sandwich bread, you can easily make pizza dough because it’s quicker, easier, and requires fewer steps.
All pizza dough starts with the same basic ingredients: flour, yeast, water, salt, and olive oil. Here’s the breakdown of what I use in my homemade pizza crust recipe. The full printable recipe is below.
Garlic Cheese Pizza
Reader, Shane, commented: “Excellent pizza dough. I add about 1 tbs of garlic powder and Italian herbs to give the dough more flavor as well as 40 grams of cornmeal for a little crunch. It freezes well and makes a nice thin crust. ★★★★★“
Pizza crust, like homemade bagels, artisan bread, and focaccia, requires a lean dough. A lean dough doesn’t use eggs or butter. Without the extra fat to make the dough soft, you’re promised a crusty pizza crust. (However, I recommend using some olive oil for flavor and to keep the interior on the softer side.) Recipes like dinner rolls, homemade breadsticks, and overnight cinnamon rolls require fat to yield a “rich dough, ” which creates a softer and more dessert-like bread.
Young bakers can lend a hand AND have fun in the process. Let the kids help you press down the dough and shape into a circle. They can add their cheeses and make pepperoni faces on top of the pie. Who doesn’t love a smiley pizza? 🙂
How To Make Neapolitan Pizza Dough Like World Best Pizza Chefvincenzo's Plate
Let me share my top choices for pizza pans just in case you’re shopping for a new one.I use and love (affiliate links)this oneandthis one. If you like baking your homemade pizzas on pizza stones, I’ve usedthis onebefore and it’s wonderful.
If you don’t have a pizza pan, use a regular sheet pan. Grease it with olive oil and sprinkle with cornmeal as directed below, and then press the dough into whatever shape that will fit. Make sure the dough is about 1/2-inch thick. For a thinner pizza, stretch the dough out more.
Prepare the dough through step 3 below, but allow the dough to rise for 8-12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water in the dough which will slow the dough’s rise and allow for more time.) As a bonus, the slow rise gives the pizza dough wonderful flavor! When ready, continue with step 5 in the recipe below (the shaping step). If the dough didn’t quite double in size when rising, let it sit at room temperature for 30-45 minutes before shaping.
Simple, 4 Ingredient Homemade Pizza Dough
This recipe yields two 12-inch pizzas. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place thedough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air.Freeze for up to 3 months.
Place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Continue with step 5 in the recipe below.
Follow these basic instructions for a thick, crisp, and chewy pizza crust at home. The recipe yields enough pizza dough for two 12-inch pizzas and you can freeze half of the dough for later. Close to 2 pounds of dough total.
How To Make Thin Crust Pizza In A Home Oven
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onUp your pizza game with this simple, no-knead homemade pizza dough recipe. Made with 4 ingredients — flour, water, salt, and yeast — this dough is a snap to throw together, and you can use it the same day you mix it or store it in the fridge for up to 5 days (or freeze it!). If you love pizza with ballooned edges and crisp but pliable crusts, this is the pizza dough recipe you’ll come back to again and again. 🍕🍕🍕🍕🍕
Listen up: Don’t let anyone tell you you can’t make great pizza from start to finish in three hours. This is a simple 4-ingredient pizza dough recipe. The proportions are based on my mother’s peasant bread recipe, a high-hydration, no-knead, quick-to-stir together dough. It is the simplest of the simple homemade pizza recipes and, in my opinion, the tastiest, too.
The first step to making excellent pizza at home is to get comfortable working with high-hydration pizza doughs. High-hydration doughs, such as Jim Lahey’s popular no-knead dough, this simple sourdough pizza crust, or the one from my cookbook, Bread Toast Crumbs (which is the recipe below), are doughs made with a high proportion of water relative to the flour. The high proportion of water allows these types of doughs to be mixed together quickly and easily — no kneading or stand mixer required — and it also creates a pizza crust that stays crisp but moist during the cooking process with beautiful air pockets throughout.
Lunchbox Pizza Bread (easy)
In your search for the perfect pizza dough recipe, you may have come across very promising-looking recipes for Neapolitan-style pizza with photos depicting crusts with beautifully ballooned outer edges. Contrary to what you might think, Neapolitan-style pizza dough is actually on the lower end of the hydration spectrum. If you compare those recipes to the one you find below, you’ll notice that those Neapolitan-style pizza crust recipes call for significantly less water relative to the amount of flour with hydration percentages ranging from 60 to 65 as opposed to the 88 percent hydration dough recipe below.
Stay with me here: When you bake in a super-hot oven, the cooking time will be reduced, which means there will be less time for the water in the dough to evaporate. In other words, when the cooking time is brief, the dough will be able to retain a lot of its moisture.
So, despite the low hydration, a baked Neapolitan crust is light and airy because the dough is able to retain its moisture during its brief time in the oven.
Making Pizza On The Stove Top
If you were to bake a 65% hydration Neapolitan pizza dough in your home oven, which can only get up to 550ºF at the most, which will in turn require a longer baking time, you likely will be disappointed with the result because the longer cooking time will allow too much water to evaporate, leaving you with a dry, tough crust.
(Incidentally, a high hydration dough is also the key to making excellent focaccia, like this simple sourdough focaccia or this overnight, refrigerator focaccia.)
OK, so now that we’re on the same page — a home oven requires a high-hydration dough for best results — let’s talk about how to make this simple dough.
Veg Pizza Recipe
The recipe below calls for flour, salt, water, and yeast, all of which we will discuss in more detail below. What you will not find in this recipe is olive oil, sugar or honey, or diastatic malt. Why? For one, simplicity. But more importantly, for this style of pizza, these ingredients do not help. Here’s why:
Olive Oil: Olive oil is added to dough recipes that call for long bakes because olive oil helps keep dough tender by “shortening” the gluten network. But for a short bake, such as the 5- to 6-minute bake called for here, olive oil mostly helps transfer heat from the cooking surface to the dough, which can result in too much browning.
Sweetener: Simply stated, a sweetener is not needed — the yeast, contrary to popular belief, does not need sugar to activate or thrive. Sweeteners, moreover, can cause the dough to ferment too quickly and they can also cause the dough to burn when
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