Tired of store-bought pizza crusts? Transform your homemade pizzas with our easy, versatile pizza dough recipe that’s perfect for both novice and seasoned cooks.
Nothing beats the taste of freshly baked homemade pizza, and the key to great pizza is a perfect crust. Our homemade pizza dough recipe is easy to follow, versatile, and consistently delivers great results, whether you’re a beginner in the kitchen or a seasoned home cook. With this recipe in your culinary arsenal, you can create a range of delicious pizzas tailored to your preferences and dietary needs. With the scent of freshly baked pizza dough filling your home, gather your friends and family and immerse yourself in the delicious world of homemade pizza!
Why this recipe works
This pizza dough recipe is all about simplicity and flexibility. It yields a tender, flavorful crust that’s easy to adjust to your desired thickness and size. Plus, you can easily adjust the recipe to make more or less batter as needed, making it perfect for pizza nights with friends and family.
frequently asked Questions
Yes, you can use bread flour, all-purpose flour, or even whole wheat flour for a healthier option. Just keep in mind that using whole wheat flour can result in a denser, slightly less elastic dough.
Absolutely! You can prepare the dough up to 24 hours in advance and let it rise slowly in the fridge. Just remember to bring it to room temperature before rolling it out.
No problem! You can mix the ingredients by hand in a large mixing bowl and knead the dough on a lightly floured surface until smooth and elastic.
This versatile recipe allows you to make different sizes of pizza to your liking. It results in:
Four 12 inch crusts
Three 16 inch crusts
Two 20-inch crusts (with some leftover dough)
Remember, you can easily halve or double the recipe as needed, making it perfect for any pizza party or cozy dinner at home.
Extra tips for success:
- Be sure to use warm water (not hot) when mixing your ingredients. Water that is too hot can kill the yeast, while cold water may not activate it properly.
- Alternatively, if you don’t have a pizza stone, you can use a preheated baking sheet or an inverted cast iron skillet.
- Use a rolling pin and a gentle touch to achieve a perfectly round pizza crust. If you like it more rustic, simply stretch the dough by hand.
Storage and reheating instructions
Store leftover pizza dough, tightly wrapped in plastic wrap, in the refrigerator for up to 3 days. You can also freeze it in an airtight container or freezer-safe plastic bag for up to 3 months. To reheat a fully baked pizza, preheat your oven to 190°C and heat the pizza on a baking sheet for 5-7 minutes or until the cheese is blistered and the crust is crispy.
Related Recipes
If you like this recipe, you might also be interested in these other delicious pizza recipes:
Watch the video below where Caytlin will walk you through each step of this recipe. Sometimes having a picture helps and we’ve always got you covered with our cooking show. The complete collection of recipes can be found below youtube, Facebook clockor ours Facebook siteor directly here on our website with the corresponding recipes.
Tired of store-bought pizza crusts? Transform your homemade pizzas with our easy, versatile pizza dough recipe that’s perfect for both novice and seasoned cooks.
Ingredients
- 1 1/2 tablespoon instant dry yeast
- 1 1/2 tablespoon Brown sugar
- 1 1/2 teaspoon Salt
- 2 cups warm water
- 3 tablespoon olive oil
- 5 cups Flour
instructions
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In the bowl of a stand mixer, combine yeast, brown sugar, salt, water, and flour.
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Knead on low until the dough starts to come together. Continue kneading until the dough forms a nice, soft ball of dough and the sides of the bowl are clean.
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Cover and let rise in a lightly greased bowl, 1 to 2 hours, until the dough has doubled in size.
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Divide the dough into three equal pieces and roll out into pizza bases.
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Place the crust on a baking sheet.
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Garnish with desired sauce, cheese, and other toppings.
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To bake, preheat a pizza stone in the oven to 500 degrees. Bake until cheese is brown and bubbly, about 10 to 15 minutes.
Remarks
Recipe Yields:
Four 12 inch crusts
Three 16 inch crusts
Two 20-inch crusts (with some leftover dough)
Calories: 911kcal | Carbohydrates: 166G | Protein: 22G | Fat: 16G | Saturated Fatty Acids: 2G | Polyunsaturated fat: 2G | Monounsaturated fatty acids: 10G | Sodium: 1178mg | Potassium: 250mg | Fiber: 6G | Sugar: 6G | Vitamin C: 0.01mg | Calcium: 42mg | Iron: 10mg
