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!
How To Bake Homemade Pizza
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.
Easy Mini Pizza Recipe (freezer Friendly)
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? 🙂
Easy 10 Minute Kid Friendly Pizza Bake
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.
The Best Temperature To Cook Homemade Pizza
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.
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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.
Easy Sheet Pan Tomato Herb Pizza.
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 onI love this Easy Homemade Pizza Recipe! I have been perfecting this recipe for years. It is quick to put together and so versatile. I’ll give you lots of tips, tricks, and ideas to get the best homemade pizza to ever come out of your wimpy, not-wood-fired oven!
Yesterday my 18-month-old son Edison was snuggling with me after waking from his nap. He saw a large freckle I have on my arm. Reached out his finger to touch it. Then dove in and tried to take a bite out of it.
Have you guys heard of that Japanese game show where they lock people in a room and whoever finds the piece of furniture made of chocolate first, wins? For real. Contestants have to go around biting chairs and door handles.
Homemade Pizza & Pizza Dough Recipe
I’m sure they’d never let toddlers onto the show, but if they did I’d be willing to bet a lot of money that Edison would destroy all contenders. I have the bite marks to prove it!! Little monster!
Are you a pizza person? (Is there a person who is not a pizza person?) We do pizza every Friday at our house! We usually make it right here at home. (not always. Sometimes you just need to order pizza, amiright?) I’ve been making homemade pizza for years and years, and have lots of tips and tricks to share.
Today’s post is part of a 3-part series! First I shared my recipe for Easy Homemade Pizza Sauce. Then I posted about Pizza Dough and everything you need to know to get the perfect crust. Today we are putting it all together to make the best homemade pizza! Way more tasty than eating (chocolate?) freckles.
Homemade Pizza In The Oven With Homemade Dough
Here are the basics. I go into LOTS of detail in the post below, (and in my two sister posts, Pizza Sauce and Pizza Dough), so keep reading for more info.
The best part about pizza is that it is actually pretty quick if you have everything ready to go. I’m going to share my exact method for baking pizza that I have been using for about 10 years now. It’s tried and tested, and results in delicious, crispy-edged, perfectly cheesy pizza every time.
The first thing you must do is preheat your oven up as high as it will go. It takes longer than you think to heat your oven up all the way! You want to give your oven at least 30 minutes to preheat. If you have a pizza stone, make sure it’s inside the preheating oven.
Pizza Biscuit Bake Recipe
The answer is always going to be: as hot as your little oven can go. For nice ovens, this can be up to 550 degrees F. For kinda crappy ovens, they are not going above 475 F. Pizza is traditionally cooked in 900 or 1, 000 degree ovens. We can’t get our ovens at home quite that hot, but we want to get as close as we can. Figure out what your oven can do and crank up the heat.
Have towels ready to go by your smoke detector! If you have any food particle that drops to the oven floor (oil, sauce, cheese), it will start smoking and set off your alarm right away.
Start out with about 12-16 ounces of dough. I worked really hard to perfect my Pizza Dough recipe and highly recommend it! But any pizza dough, homemade or store bought, will work for this recipe.
Pizza Casserole {prepped In Just 5 Minutes!} +video
Prepare your work surface. I know most people dust the counter with flour, but I find that you risk ending up with a tougher dough this way. Too much flour = tough crust. (If your dough is very sticky, using flour is going to be just fine).
Place your ball of dough in the center of your work surface and use your hands to press it down, starting from the center. Keep gently patting out the dough, moving the dough outward from the center. I like to leave a pretty healthy crust on the edges of my dough.
Continue patting and stretching the dough gently with your hands until it is about 12 inches across. Of course you can use a rolling pin if you want! (Use your hands
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