Perfect Homemade Pizza Dough

Name: Perfect Homemade Pizza Dough
Prep time: 30 min
Total time: 120 min
Yield: 2
Cuisine: Italian
Ingredients: 500 g All-purpose flour (Or 4 cups); 300 ml Warm water (105-115°F / 40-46°C, or 1.25 cups); 7 g Active dry yeast (Or 2.25 teaspoons); 5 g Granulated sugar (Or 1 teaspoon); 10 g Fine sea salt (Or 1.5 teaspoons); 30 ml Olive oil (Or 2 tablespoons, plus extra for greasing bowl)

A straightforward and quick recipe for perfect homemade pizza dough, ensuring a delightful base for any pizza. This recipe focuses on simple ingredients and easy-to-follow steps to get your dough rising beautifully, just like in the video 'The Dough is rising... and so are my piz...'. Ideal for home bakers looking to make delicious pizza from scratch.

#pizza

#dough

#homemade

#baking

#italian

#quickrecipes

#yeast

#bread

#easy

Perfectly risen dough in a bowl

Recipe Information

30m

Prep Time

Cook Time

Total Time

Servings

Easy

Italian

English

Nutrition (per serving)

130

Calories

Protein

22g

Carbs

Fat

Dough being expertly kneaded

Ingredients

All-purpose flour
(Or 4 cups)
500 g
Warm water
(105-115°F / 40-46°C, or 1.25 cups)
300 ml
Active dry yeast
(Or 2.25 teaspoons)
7 g
Granulated sugar
(Or 1 teaspoon)
5 g
Fine sea salt
(Or 1.5 teaspoons)
10 g
Olive oil
(Or 2 tablespoons, plus extra for greasing bowl)
30 ml

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Shaped pizza base ready for toppings

Instructions

0/7 completed

1
In a large bowl, combine warm water and sugar. Sprinkle yeast over the top and let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
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10m
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In a large bowl, combine warm water and sugar. Sprinkle yeast over the top and let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
10m
Ensure water is not too hot (it will kill the yeast) or too cold (it won't activate).
2
In a separate large bowl, whisk together the all-purpose flour and fine sea salt until well combined.
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2m
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In a separate large bowl, whisk together the all-purpose flour and fine sea salt until well combined.
2m
Mixing dry ingredients separately ensures even distribution of salt.
3
Add the olive oil and the activated yeast mixture to the bowl with the dry ingredients. Stir with a wooden spoon or a stand mixer fitted with a dough hook until a shaggy dough forms and most of the flour is incorporated.
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3m
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Add the olive oil and the activated yeast mixture to the bowl with the dry ingredients. Stir with a wooden spoon or a stand mixer fitted with a dough hook until a shaggy dough forms and most of the flour is incorporated.
3m
Don't overmix at this stage; just combine until no dry flour remains.
4
Turn the dough out onto a lightly floured surface. Knead the dough by hand for 8-10 minutes, or 5-7 minutes with a stand mixer, until it becomes smooth, elastic, and passes the 'windowpane test' (you can stretch a small piece thin enough to see light through it without tearing).
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10m
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Turn the dough out onto a lightly floured surface. Knead the dough by hand for 8-10 minutes, or 5-7 minutes with a stand mixer, until it becomes smooth, elastic, and passes the 'windowpane test' (you can stretch a small piece thin enough to see light through it without tearing).
10m
Kneading develops the gluten, which gives the pizza crust its chewiness and structure. Don't add too much extra flour.
5
Lightly grease a large clean bowl with a little olive oil. Place the kneaded dough in the bowl, turning it once to coat all sides with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until it has doubled in size.
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1h 30m
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Lightly grease a large clean bowl with a little olive oil. Place the kneaded dough in the bowl, turning it once to coat all sides with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until it has doubled in size.
1h 30m
A warm, draft-free spot (like a turned-off oven with the light on) is ideal for rising.
6
Once doubled, gently punch down the risen dough to release the accumulated air. Transfer the dough to a lightly floured surface and divide it into two equal portions if you are making two pizzas.
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3m
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Once doubled, gently punch down the risen dough to release the accumulated air. Transfer the dough to a lightly floured surface and divide it into two equal portions if you are making two pizzas.
3m
Be gentle when punching down to maintain some of the airiness.
7
Work with one portion of dough at a time. Gently stretch or roll out each dough portion into your desired pizza shape and thickness on a lightly floured surface or directly on parchment paper. Let the shaped dough rest for 10-15 minutes before adding toppings.
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15m
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Work with one portion of dough at a time. Gently stretch or roll out each dough portion into your desired pizza shape and thickness on a lightly floured surface or directly on parchment paper. Let the shaped dough rest for 10-15 minutes before adding toppings.
15m
Allowing the dough to rest makes it easier to stretch and prevents it from snapping back.