This homemade pizza dough is easy to make and comes out perfectly every time!
Making pizza from scratch use to scare me. I thought it was this huge process that required a lot of ingredients and time. I figured why not order pizza. It’s faster, better, and cheaper. WRONG. Homemade pizza is sooo much better! And it’s incredibly easy too. I’ve been on a pizza making marathon. We’ve had homemade pizza once a week for the past month. I can’t get enough of it. I love that pizza is so forgiving. You can place an array of vegetables and ingredients on the pizza and it turns out tasting delicious. Did you see my Prosciutto Blackberry Pizza? Who knew blackberries would taste good on pizza?! Well they do, so go try it!
As for the homemade pizza dough place warm water in your mixing bowl, and a little sugar, and then the yeast. Adding sugar isn’t necessary, its purpose is to increase the yeasts activity. The yeast will feed on the sugar. If you add it great! If you don’t, the dough won’t taste any different. Now, when working with yeast you want to make sure it’s not expired. Fresh yeast is important because it forces the dough to rise. If you add the yeast to the warm water and after 10 minutes there’s no bubbling action going on, you need to buy new yeast.
Now that the yeast is activated, lets add the flour! I add 3 cups of all purpose flour, the salt, and then knead it with my Kitchenaid’s dough hook. Once it’s combined, add the remaining 2 cups of flour. You want the dough to be tacky, but not overly sticky. If your dough is sticky, add 1 tablespoon of flour at a time until you reach the perfect tackiness.
Add about 1 tsp of oil a bowl. You can use the bowl you mixed the homemade pizza dough in or a new bowl, and rub the oil around so that it covers the entire inside surface of the bowl. Place the ball of dough in the bowl and flip it over so that the dough has a light coating of oil on all sides. Cover the bowl with plastic wrap. Let rise for 30 minutes. When I make dough, I cover my bowl with a hot towel. Again, not necessary, but I do it to speed up the rising process. And oddly, it makes me feel better about the dough rising. After the dough has risen for 30 minutes transfer the dough to a lightly floured surface. Divide the dough in half. Roll out the dough to your desired thickness, top with your favorite toppings, bake, and enjoy!
- 2 cups warm water
- 1/2 tsp sugar
- 1 T yeast
- 5 cups all-purpose flour
- 1 T. salt
In the bowl of a stand mixer, add the warm water. Then add the sugar and yeast. Let the yeast sit for 10 minutes or until the yeast is bubbly (signifying it has been activated).
Add 3 cups of flour and the salt to the yeast mixture. Using the dough hook, mix until flour is combined. Add remaining 2 cups of flour. Stir until the dough comes away from the sides of the bowl. If the dough is really sticky, add flour 1 tablespoon at a time. You don't want to add too much flour. You want the dough to still have a tacky feel to it. (We just don't want overly sticky)!
Add about 1-2 tsp of oil (I use Canola oil) to a bowl. Using your hand or a paper towel, make sure the oil is covering the entire bowl. Place the pizza dough ball in the bowl. Then turn the dough ball over, so that the oil is lightly covering both sides of the dough.
Cover the bowl with plastic wrap. * Let it rise for 30 minutes.
Transfer the dough to a lightly floured countertop. Divide the dough in half. Roll out to your desired pizza size. (We like thin crust pizzas so I roll it out fairy thin). When ready to cook, place in the oven, either on a olive oil greased pan, or a pizza stone, and bake at 450°F for 15-17 minutes. Or until the crust is cooked all the way through, and the cheese is melted and golden in color.
*After covering the bowl with plastic wrap, I will also cover the bowl with a hot towel. It just helps speed up the rising process. Or if your kitchen isn't very warm, the warm towel helps as well!
This recipe adapted from Chef-In-Training.