1) In the bowl of a standing mixer, add the flour, yeast and sugar, give it a quick mix then add the water, begin to knead and sprinkle in the salt.
2) Knead the dough for about 3 minutes on medium speed, at the end, sprinkle in the remaining tablespoon of flour around the edges of the bowl, once incorporated, increase the speed to high for a minute then place the tacky dough onto a lightly floured work surface.
3) Roll the dough into a ball and dust just enough flour to pull it together so its no longer sticky and place it in an oiled bowl, cover and allow it to rise until a bit more than doubled in size.
The Secret To Making Restaurant Quality Pizza At Home Starts With The Crust
4) Meanwhile, make the sauce. In a saucepan add the oil and garlic, let that sizzle then add the tomatoes and basil along with a good pinch of salt and simmer on medium low for 20 minutes, remove from the heat and allow to cool completely.
5) Once risen, punch the dough down to deflate it, cut the dough into 2 equal pieces, form each one into a ball (watch video to see how to do this correctly) then place on an oiled baking sheet, cover and allow to rise at room temperature for 30 minutes then pop them in the fridge for another 30. Quick note, if the dough is rising too fast, pop them in the fridge faster than 30 minutes.
6) Preheat the oven to 500 degrees (or 550 if your oven goes up that high) place a pizza steel or pizza stone on the bottom rack and let that preheat for 30 minutes along with the oven. It’s crucial that your oven is extremely hot when the pizza goes in.
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7) Roll the dough out into a 12” circle using your hands (please watch the video to see how I do this) then top with a tad bit of the sauce and toppings of choice. Bake for 8-10 minutes directly on the pizza stone, rotating half way through for even cooking.My easy homemade pizza will be your new favorite way to make pizza at home. Not only is this a foolproof recipe, but this method also produces restaurant-style flavor and texture without a wood-burning oven or any fancy equipment. This dough is similar to an Italian Neapolitan-style pizza: a pleasantly chewy thin crust, speckled in dark spots from baking in a hot oven. Here I use active yeast and 00 flour (a finely milled flour, which is considered the gold standard for pizza and pasta dough, though I’ve included alternatives in the recipe notes) to create a light yet durable crust. The goal is a thin, even crust with lots of brown spots and an even golden-brown color on the bottom of the pizza. The result: a pizza that transports you to Italy.
I top my pizza very simply, using Rao’s store-bought pizza sauce (homemade or store-bought marinara, or sugo, all work well), provolone cheese (mozzarella, of course, works beautifully too), freshly grated parmesan, and fresh basil. The final product is a crispy yet tender dough, and the simple, satisfying Italian flavors of tomato, cheese, and basil. The best part is, the dough can be made in advance and frozen, and the pizza only takes about 10 minutes to cook. Buon appetito!
My easy homemade pizza will be your new favorite way to make pizza at home. Not only is this a foolproof recipe, but this method also produces restaurant-style flavor and texture without a wood-burning oven or any fancy equipment.
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Using a stand mixer: If you’re using the stand mixer you can do everything in one bowl by activating the yeast in the mixer bowl, then adding the flour and salt and mixing the dough with the dough hook attachment on low speed until it’s kneaded and smooth. If the dough is sticky and not pulling away from the sides, add 1 tablespoon of flour at a time until the dough begins to pull away from the sides of the bowl. The kneading should take 6 to 8 minutes on medium-low speed.
Can I use store-bought dough: absolutely! buy a nice pizza dough from an Italian bakery and make it the same way to save time 🙂
How to freeze pizza dough? After the dough has risen and punched back: divide the dough into your preferred portion sizes, wrap loosely in cling film and seal each ball of dough tightly in a freezer bag. When you want to prepare a pizza, thaw the dough overnight in the fridge, or for 2 to 3 hours at room temperature, then roll out and bake as per my instructions above.
What Is The Secret To Making A Restaurant Style Pizza?
Can I make this pizza gluten-free? I have not tried but it should absolutely work with 1-to-1 all-purpose gluten-free flour. My favorite flour is by Caputo and they have an amazing pizza dough recipe on the back of their GF flour pack linked here Caputo Fioreglut (1kg) – Italian Gluten Free Flour
Can I use any yeast?: Yes you can but if you use instant yeast you do not need to activate it, as the grains are super fine. Simply add all the dough ingredients to a bowl all at once. If you use quick rise, it will cut down the rise time so keep an eye on it. You can also use FRESH yeast which would be 21 grams total.
If you use parchment paper make sure you don’t place the tray too close to the top burners as the paper can start to burn. I always place the oven rack on the second highest level.
Restaurant Style Pizza Dough
The water must be warm in order to activate the yeast — not hot, not cold. The water needs to be between 100 and 110 degrees Fahrenheit (37 to 43 degrees Celsius). If the water is too hot or too cold the yeast will not activate.
For precise measurement, always scoop the flour into the measuring cup with a spoon and level off the flour with a knife, discarding the excess before adding it to the bowl.
I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…
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