Easy pizza dough recipe, for the best ever homemade pizza! Make a big batch to keep in your fridge or freezer. Just 6 simple ingredients!
With everything that’s been going on lately, my family has been doing homemade pizza more and more. Like so many others I see on social media, we’ve really been getting in touch with our inner bread makers!
Over the weekend, my older son made soft Italian breadsticks + homemade pesto, and I think this soft pretzel recipe might be next on the list! Or maybe another batch of crusty French baguettes, they’re so good with a hearty bowl of soup… There are just so many amazing yeast bread recipes to choose from!
Quick No Fail Pizza Dough
But truly, nothing beats pizza night at our house. My whole family loves it- they get to pick their own toppings, really get creative, and make it their own.
I’ve been making this one for years. It’s a very easy recipe so it’s perfect for beginners. You only need a few simple ingredients, and it’s so quick to make.
It bakes up toasty and crisp on the bottom, with a really great balanced flavor and a chewy texture that’s so satisfying.
The Best Italian Pizza Dough Recipe (from Scratch)
You can make it as thick or as thin as you like, and best of all, it can be made ahead and stored in the fridge or freezer, so you can have homemade pizza any time the craving strikes!
This is an information-packed post, and it’s quite lengthy, so if you don’t care about all the nitty-gritty details, just click the “Jump to Recipe” button at the top of the post. It will take you straight to the recipe card.
Let’s talk a little about each of them, so you have an understanding of the parts they play and how best to use them.
Sourdough Pizza Dough [step By Step Guide]
Warm to the touch. If you have a thermometer, shoot for 100 to 110 degrees F. If not, that’s ok, just aim for the temperature of a baby’s bath.
This is to feed the yeast. If you don’t want to use sugar you could replace it with honey. (I think this is especially yummy in whole wheat pizza dough!)
It is possible to leave the sugar out entirely, but I like to include it not only for the yeast but also for flavor and for browning. Sugar will caramelize as it cooks, giving you a lovely brown color and toasty flavor.
Simple Sourdough Pizza Crust: Step By Step Guide
Yeast is a living thing. It eats and digests and then burps out carbon dioxide gas. (Sorry, it sounds a little rude but that’s what’s happening!)
That carbon dioxide gas is what leavens the dough. Little bubbles get trapped inside and when you bake it, you have a light, airy result. If you didn’t use yeast then you’d basically have a flat, crunchy cracker.
Be sure to check the expiration date on your yeast before you begin. There is a limited shelf life for yeast, and once it’s past it’s prime, it’s dead and it will no longer work properly.
Thin Crust Pizza Dough Recipe
Flour is the main component in this pizza dough recipe. There’s more flour in this recipe than anything else. It’s the bulk of the dough and it provides the structure.
You can get fancy with flour or keep it simple. Personally, I like to keep it simple and just use all-purpose flour.
But it is true that different types of flour will yield different results. I’ll touch on some of the most commonly used (and asked about) types of flour for pizza dough.
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Whichever you choose, it’s important to bear in mind that it’s really impossible for me to tell you exactly how much flour to use. Baking with yeast is not an exact science; it’s more intuitive. You need to look at your dough and touch it and respond to what it looks and feels like it needs.
On a really humid day, you may need less flour. On a dry day, you may need more. If you live at a high elevation, that can impact it too.
So in other words, you have to use your own judgment, not rely solely on the range that’s given in the recipe card.
The Best Pizza Dough Recipe Ever
Bread flour is sometimes recommended for pizza dough because it’s higher in protein and gluten, so it can provide more of an elastic, stretchy texture. For reference, all-purpose flour usually has around an 8 to 11 percent protein content, while bread flour is around 12 to 14 percent.
I know bakers who will only use bread flour for pizza crust, but honestly, I don’t feel like it’s necessary for most people. If you are a real connoisseur, then by all means. But most of us mere mortals have to think about things like storage space and being able to use something up before it expires, so all-purpose flour is often the most reasonable option. And it is truly not
I often sub a little of the white flour out for whole wheat flour when I make this pizza dough recipe. I like the nutty flavor of whole-grain pizza dough, and it’s also healthier.
Easy Thin Base Pizza Crust Recipe
Whole wheat. There needs to be some regular flour in the mix, to provide that chewy, elastic quality that we look for in pizza crust.
I’ve found that a blend of 2 parts all-purpose to 1 part whole wheat gives a result that’s just slightly crunchier, but not noticeably “whole grainy.” Like slightly healthier, but with a barely perceptible difference in flavor.
Feel free to experiment, but again, bear in mind that the total amount you’ll need to use can definitely be impacted by using different types of flour.
Super Fast Thin Crust Pizza Recipe
However, I can tell you that there are some really great gluten-free flour blends that claim to work just as well as all-purpose flour. You’ll want to look for one that subs 1:1 for regular flour.
Again, it’s possible to leave it out. Your crust will still be edible. I just prefer to add a small amount for these reasons.
If you don’t have olive oil you can substitute with any other kind of oil that has a flavor you like and that is liquid at room temperature.
Homemade Pizza & Pizza Dough Recipe
Salt is obviously added for seasoning and to provide flavor. And salt is also magical in that it carries and enhances other flavors as well, so your yeast will taste yeastier and your flour will taste wheat-ier and your olive oil will taste olive-ier.
I use kosher salt for almost all my baking, because there are no additives so the flavor is pure, and also because it’s a very inexpensive product to buy.
Pizza dough is one of the easiest things you can make with yeast, so if you’re new to bread making, this is a really great place to start.
Gluten Free Pizza Dough
Now sprinkle on the yeast. It will immediately begin to dissolve, and after about 5 minutes, it should start to look foamy.
If it doesn’t bubble or foam up, it’s probably dead. Double-check the expiration date on the package and try again, making sure the water is not too hot.
When you see that foam forming, and you know your yeast is alive and well, you can go ahead and start working in the flour.
Whole Wheat Pizza Dough
The total amount of flour you will need can vary based on a lot of factors, so this step will need to be a bit intuitive. I give a rough estimate in the recipe card below, but you may need slightly more or less when you make it. Pay attention to what the dough looks and feels like, and use as much or as little flour as you need based on that.
Start by stirring in 2 cups of flour. When it’s all incorporated, you should have a very loose, wet mixture. Add the olive oil and salt, and then continue stirring in more flour, a little at a time, until the dough becomes firmer and less sticky.
You’ll know you’ve added enough flour when the dough gathers itself into a ball and pulls cleanly away from the sides of the bowl, like this:
Best Thin Crust Pizza (crispy Crunchy And Light Pizza Crust)
Now it’s time to knead the dough. Kneading the dough helps to develop the glutens and give that beautiful chewiness we are looking for. You can do this step by hand or with a mixer, using a dough hook attachment.
Once again, the amount of time you should knead can vary. It usually takes around 10 minutes of kneading (give or take) to get the proper result, but the easiest way to know if your dough has been kneaded enough is by giving it the windowpane test.
Pinch off a little piece of dough and using your fingertips, stretch it gently from the center outward. You should be able to pull it tissue-thin without it tearing. It should be so thin you can see light passing through it, just like a windowpane.
Same Day Pizza Dough
Then, remove the dough from the bowl, mist the bowl lightly with non-stick spray, add the dough back in, and cover the bowl with plastic wrap.
Now it’s time to let it rise. Just place the bowl in a warm place and allow the dough to grow to double its original size. Again, there’s no set answer as to how long this will take. That can
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