We’ve been talking pizza here the last few weeks. We talked about a few pizza game changers you can use to improve your homemade pizza.
And I shared our favorite homemade sauce recipe. It’s easy and simple so that’s an added bonus.
Today I’ve got a pizza dough recipe for you to try. This is not a quick dough to make, but it is worth the time. I adapted this from the free Craftsy pizza making class. Mostly, I simplified and clarified the recipe. The original recipe calls for measuring everything on a scale.
While I’m sure using a kitchen scale will yield more consistent results, I’m resistant for a couple of reasons. First, I don’t own a scale and I know many (probably most) of you don’t either.
And second, I think there’s something to be said for learning to trust your own judgement when it comes to working with any type of dough. There’s a satisfaction in making something enough that you begin to know when it needs more flour or when it could use some water. When to leave the dough to rest a while and when to keep working it.
I’m still in the process of learning to really know my way around the pizza dough, but I am learning.
Before I share the recipe, let’s talk over a few tips.
Make the dough at least 24 hours ahead of time, if possible.
Pizza dough likes a long resting time for the gluten to strengthen. That said, I have made this dough the same day as baking it. I didn’t refrigerate it, but left it on the counter in small bowls. It rose quite a bit during the day, so I had to punch it down and reform into balls part way through the day.
If you make the dough ahead of time, store it in the refrigerator. Then be sure to get it out and let it come to room temperature before working with it. Bringing it up to room temp takes several hours.
You can also freeze the dough. Thaw in the fridge and bring to room temp before baking.
Use good quality bread flour.
For the best results, use good quality bread flour. I like King Arthur brand. I’ve also used White Lily bread flour and had great results with that. I’d love to order some 00 pizza flour sometime, but for now it’s nice to be able to buy flour in the grocery store.
Allow about 30 minutes to mix the dough and get it ready for the fridge.
It only takes a few minutes to mix the ingredients together, but there are several times that you need to let the dough rest. The hands-on time is minimal, but the entire process takes a while.
Here’s what you’ll need:
How to Make Homemade Pizza Dough
- 5 cups bread flour
- 2 tsp. Kosher salt
- 2 tsp. sugar
- 1 Tbs. olive oil
- 1 1/4 tsp. Rapid Rise yeast dissolved in 1/4 cup warm water
- 1 3/4 cup water
- In a mixer bowl (or large bowl) stir all ingredients together. This can be done with electric mixer or by hand.
- Mix until well combined then let the dough rest a few minutes.
- Mix again and check to see if it seems too wet or dry. It should feel moist and a little sticky, but not wet. Add a bit of flour or water if needed.
- Pour dough out onto counter that you've oiled with olive oil. Press dough out flat with your fingers. You aren't trying to make the dough thin here, just spread it out a bit.
- Fold the sides to the middle. Turn the dough and fold the sides to the middle again. Tuck all the folds under and let dough rest on counter under a large, oiled bowl for 5 minutes.
- Repeat the press, fold, rest steps 3 more times.
- Use a knife to cut the dough into 4 sections. Form each section into a round ball and place in a round bowl or container covered with plastic wrap.
- Refrigerate or freeze until ready to use.
- Bring to room temp before using.
- Top with favorite toppings and bake on pizza stone, pizza steel, iron skillet or pizza pan at 500 degrees for 10 or so minutes.