Easy Homemade Pizza Dough
Have you wanted to make homemade pizza that is not only easy but delicious? I have tried many different recipes for Easy Homemade Pizza Dough and felt that most were missing something. So, with multiple attempts, I have finally created a pizza dough that my whole family loves.
Today, I’m sharing a tradition in our house–pizza. We love pizza! As I’m sure many readers do as well. Whether you are feeding a house full of hungry people or want to treat yourself to something special, Easy Homemade Pizza Dough makes pizza worth every second. This recipe will allow you to have pizza within the next hour. I can hear you say, Well, I can order take-out faster. With a little patience, I promise it won’t disappoint. I can decide to make this at the last minute, and it always works perfectly. The crust is crispy on the outside and soft on the inside.
There are a few tricks to making the perfect pizza. It’s the dough, the sauce, and the ingredients that make it special. I must admit, I was initially intimidated by the prospect of making homemade pizza with Easy Homemade Pizza Dough. It was the dough! See, my mother never made homemade yeast bread (quick breads, yes). Once I did it, I found it wasn’t as bad as I anticipated, and now it has become a regular part of our house.
I will admit it took me a few tries and experimenting with different recipes I found on Pinterest until I found the perfect match for our taste buds. I was looking for a way to make this dough without waiting hours for it to rise. Achieving the ideal consistency for Easy Homemade Pizza Dough was essential.
What You Will Need For The Dough?
- Flour: I typically use all-purpose flour for most of my recipes.
- Brown sugar and salt: To flavor the crust, and the brown sugar helps to feed the yeast.
- Quick-rise yeast: I typically use a quick-rise yeast or a pizza dough yeast. I don’t think there’s any difference between the two, but I’m not a yeast expert. I prefer using Red Star Yeast (Quick Rise) or the jarred yeast Red Star Quick Rise. Pizza Dough Yeast Fleischman’s,
- Water: Make sure the water is heated to exactly 110°F. This will shorten the rising time. If the water is too hot, it will kill the yeast.
- Olive Oil: I use virgin olive oil to lubricate the dough, keeping it moist and preventing it from forming a crusty surface before baking. I use Pompeian virgin Olive Oil.
- Stand Mixer: Any mixer will suffice. You can also mix the dough by hand if you prefer, but it’s cleaner with the mixer.
🍕How to Make this Homemade Pizza Dough
Homemade Pizza Dough
Equipment
- 1 Quick-Rise Yeast or Pizza Dough Yeast
Ingredients
- 2 1/4 tsp Active Dry Yeast Quick-Rise or Pizza dough Yeast. If using the packetts, it's equals 1 packett.
- 2 TBSP Brown Sugar
- 1 c Hot Water (110°F degrees)
- 3 TBSP Olive Oil Virgin
- 1 tsp Salt
- 2 1/2 c All-purpose Flour
Instructions
- If you are using active yeast, follow these instructions to "bloom" it in water to create a sponge. If you are using instant yeast, you can skip this part and add yeast directly to the mixture.For Active Yeast: In a glass measuring cup, add 1 c Hot Water (110°F – 120°F). Heat in the microwave for 1 minute. Be careful when removing the water, it could splash out. With a candy thermometer, test the water temperature until it reaches (110°F – 120°F). If over 120°, let the water cool down a bit.) Add 2 TBSP Brown Sugar, 2 1/4 tsp Active Dry Yeast, and 1 Tablespoon flour. Cover with press-n-seal or cling wrap and set until foamy (10 – 15 minutes). This process is called making the sponge.
- Combine the yeast mixture with olive oil, salt, and flour with a wooden spoon or a dough hook on a stand mixer. Knead by hand or using a mixer for 5-7 minutes until dough is smooth.
- In a clean bowl greased with a little bit of olive oil, transfer the dough mixture and cover with a tea towel or plastic wrap.
- Let the dough rest in a warm place for 45 – 60 minutes in a warm place. For the warm place, I preheat my oven for 30 seconds or microwave for 30 seconds, turn it off, then place the dough inside. Dough should double in size.
- Once the dough has risen, lightly dust a cutting board or countertop with flour, punch dough down and cut dough into two equal parts. Work and stretch the dough to make a round shape about 10" or 12" circles.
- At this point, you can continue to make the pizza or you can wrap the dough with press-n-seal and store it in the refrigerator or freezer (see storage options below).
- Next, I take my Lodge cast-iron skillet and heat it up on the heating element and add some olive oil. When it gets hot, remove the pan from the heat and add the dough to the pan. The dough will sizzle and rise some more. The flip the dough allowing the other side to sizzle. Allowing the dough to sizzle in the hot pan will create a dough that has a crispy outside after baking.
- Preheat your oven for 425°F.
- Add sauce, favorite toppings, mozzarella, and parmesan cheese. I also like to add Italian seasoning (fresh basil, oregano, and parsley).
- Bake at 425°F for 20-25 minutes. until the cheese on top is browned. Remove from stove and let cool before serving.
Notes
Nutritional Disclaimer:
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This post may contain affiliate links. If you click on a link and make a purchase, I may receive a commission. Thank you for supporting this site.Nutrition
Must Know
- This dough can be prepared up to 24 hours ahead and refrigerated.
- The dough also freezes well for future pizza nights.
- Preheating the stones or cast iron is crucial for the crispy results.
- When making the bloom (sponge), and it doesn’t become foamy, chances are the yeast is bad. Try it again.
Patience is the secret ingredient. When I first started making homemade pizza with Easy Homemade Pizza Dough, I rushed through the process, and the pizza crust turned out tough and bland. To prevent this, allow the dough enough time to rise, without rushing it. I also started out using white sugar, but I discovered that adding brown sugar makes it better.
Make-Ahead Pizza Dough Options
- Refrigerate the dough for 1-3 days.
- After kneading and the first rise, punch down the dough (literally punch it) and shape it into a ball. You can go ahead and cut into two equal parts.
- Lightly coat the dough with Olive oil, place it in an air-tight container or zip bag, and refrigerate. It will continue to rise slowly in the refrigerator.
- Wrap the dough with Press-n-Seal or cling wrap, then place it in an airtight container and freeze it for up to 3 months.
- After the first rise, divide and shape the dough into individual balls, wrap tightly with Press-n-seal or cling wrap, and place in a freeze-safe bag.
- When ready to use, thaw overnight in the refrigerator, then let rest on the counter for 30 – 60 minutes before rolling out.
Ready to Make the Pizza?
Making the Sauce is about my journey making tomato sauce. I use it in so many things that it has become a staple in my pantry.
A Little Extra Love!!
Making pizza from scratch isn’t just about dinner–it’s about slowing down, getting your hands a little floury. Each pizza tells a story through its toppings. Perhaps you prefer it topped with fresh garden vegetables, piled high with pepperoni, or maybe you like pineapple on your pizza. Whatever the toppings, it tells your story of crafting Easy Homemade Pizza Dough. Make it Good!!!
