Ever wanted to make homemade pizza dough, but miserably failed and ended up having to order take out? Not anymore with THIS recipe! Easy to throw together, NO need to roll out (it just stretches WITHOUT pulling itself back in!) and delicious every time!
The dough comes together entirely in a mixer and without the need to knead it by hand or roll it with a rolling pin, you will barely get your hands dirty. And your counters stay mess-free, too – such a quick and easy way to a from scratch pizza!
Sometimes, you want to make something totally yourself. Right?
You and me, we both know that using store-bought pizza dough is absolutely what we do on a busy weeknight. Without any shame at all.
But on the weekends it can be so fun to make something entirely from scratch – especially when it’s something cozy and homey like pizza!
It’s only fun when you know what to do and have a decent recipe though. Otherwise it can quickly turn into disaster.
Been there, done that…
Experimenting with pizza dough has been a long road, let me tell you. Some came out too dry, others were too wet to crisp up, and most were impossible to handle.
You know how the dough keeps shrinking back when you try to roll it out? Ugh! #firstworldproblems
But here I finally hit gold. The dough is so simple to throw together. No hand-kneading, it all happens in the mixer.
After one rise, it can just be turned out onto a floured baking sheet, stretched into shape and piled up with toppings – NO rolling pin needed! An absolute revelation 🙌🏻
Here a few FAQ’s about making homemade pizza dough:
What kind of flour to use for pizza dough?
I know a lot of Italian recipes recommend “Tipo 00” flour, and that’s amazing.
Other recipes recommend bread flour, and that’s amazing too.
But I don’t know about you – I try to keep my pantry and grocery list as simple as possible. And that’s why I only buy regular all-purpose flour and whole wheat flour.
I also think some things like pizza dough are better left untouched with the whole wheat, because if I’m going to go through the trouble of making pizza from scratch – I’m OK with all-white flour.
So long story short – simple all-purpose flour makes a perfectly delicious crust.
How do you make quick pizza dough?
If you’re impatient like me, you know allowing the dough to rise properly is pretty much a cause for an anxiety attack.
The solution: Highly active yeast, lukewarm water and a fairly warm kitchen. The dough will rise enough while you prep the toppings and do a few dishes, so you really don’t have to wait for it.
Big bakers recommend not doing any of this, by the way, because a slow-risen dough with very little yeast yields better taste and better results.
I agree, but they have probably never met my family of hungry lion cubs, nor my busy schedule.
So I say: Busy working moms are allowed to pull off all the tricks.
What do you need to make pizza dough?
It’s so simple, you won’t believe it:
That’s just FIVE ingredients – and water and salt barely even count.
Next you need a stand mixer – because let’s face it, it’s just SO much easier.
Plus my recipe is a fairly wet dough, which is really hard to knead by hand.
And finally you need a towel to cover the dough while letting it rise.
Moving on to the delicious part: Actually making your pizza from scratch! These are my top tips:
How long does it take to bake a pizza?
Ha! That’s what everyone likes to read in a recipe 😉
How long you keep your pizza in the oven depends on the following:
The size of your pizza
The thickness of your base
How hot your oven runs
What and how many toppings you’re using
If I make one large pizza from this dough recipe, quite thinly stretched, in a new (and perfectly running) oven, with sauce, veggies, meat and two cheeses (we like our pizzas decadent 😬) it takes 25 minutes to bake.
What temperature to cook a pizza?
I’ve found the best temperature to bake a pizza is 400°F.
That way the crust crisps up, but the toppings won’t burn.
What can you use in place of a pizza stone?
Confession: We HAVE a pizza stone. We just never use it.
It’s heavy, and after work and on the weekends the kids basically glue themselves onto me.
So I’m probably not going to be handling that seventy thousand pound stone with half a hand.
Also, it’s a pain to clean. Again, no, not in this season of life.
I usually do nothing, apart from baking on an unlined, floured dark baking sheet.
You COULD technically heat up your baking sheet for 10 minutes before adding the pizza, an it WILL do magic to the crust.
BUT the pizza is still amazing without doing so, so I usually skip that part and replace it with a sip of wine 😉
Watch the video instructions to learn how to make homemade pizza dough:
Now here’s the printable recipe for my favorite homemade pizza dough:
Homemade Pizza Dough Recipe (Completely From Scratch!)
Instructions and tips to make homemade pizza dough from scratch. Just 5 pantry staples and a little time needed. This dough is the EASIEST to handle!
- 1 teaspoon active dry yeast
- 1/2 teaspoon white sugar
- 3/4 cup lukewarm water
- 1 3/4 cups all purpose flour
- 1/2 teaspoon salt
Combine the yeast, sugar and water in a medium bowl. Cover and set aside for 5 minutes.
In the meantime, add the flour and salt to the bowl of a stand mixer with the hook attachment.
Once you see little bubbles appear in the yeast mixture, pour it into the bowl with the flour. Knead on a low setting for 7-10 minutes, or until the dough looks stringy when pulled. It will be very wet, but resist the temptation to knead in more flour!
Lightly dust the top of the dough with flour, cover with a clean towel and let stand for 20-30 minutes, or until doubled in size.
Once the dough is ready, flour a baking sheet very well. Scrape the dough out of the bowl directly on the baking sheet and stretch it into shape. Add your desired toppings and bake in a 400°F oven for around 20 minutes, or until the crust is puffed up and starting to turn golden on the edges.
Recipe NotesThis makes a basic (but incredible) dough.For more flavor, try adding 1 teaspoon dried Italian herbs or replace 1 tablespoon of water with 1 tablespoon of olive oil. These additions can affect the yeast though, so rising might take longer.
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