Homemade Pizza Dough
Create your signature pizza with homemade pizza dough! Impress your friends with this simple recipe and throw a make-your-own-pizza party!
Servings: 4 Large Pizzas
Calories: 514
Ingredients
- 3.5 cups Strong Flour (500 grams), see note 1
- 2 teaspoons Instant Yeast (7 grams)
- 1 teaspoon granulated sugar
- 1 teaspoon Salt
- 3 tablespoons extra virgin olive oil , see note 2
- 1 ¼ cups Lukewarm Water (300 milliliters)
Instructions
- Option 1 - hand kneading: On a clean work top, combine flour, yeast, sugar and salt. Mix with a fork. Add oil and mix again. Make a well in the middle and add water, in stages. After each addition, mix the water with flour. Once you have used up all the water, start kneading the dough until you get a nice smooth ball (about 5 minutes).
- Option 2 - stand mixer: In a bowl of you stand mixer, combine flour, yeast, sugar and salt. Mix with a spatula until well combined. Add olive oil and water and mix again. Use the hook (dough) attachment to mix the dough on low speed (Kitchen Aid – speed 2) to form nice dough. If you feel the dough is too dry, add a splash of water.
- Both options: Drizzle a large bowl with olive oil (you can use the stand mixer bowl – no need to washing it). Spread it around the bottom and sides and place the dough back in. Cover with plastic wrap and a clean kitchen towel. Let it rest until it is doubled in size (see note 3).
- Transfer the proofed dough onto a clean worktop and knead for about a minute. Divide the dough into as many pieces as you like (see note 4) and roll each out thin.
- This dough when rolled out thin will need about 12 minutes in a preheated oven (400° Fahrenheit/200° Celsius). To see if your pizza is ready, check its bottom – if it is golden brown, you can take it out.
Notes
- Strong flour (or Italian “00”) is the best option, but if you don’t have it on hand, you can also use all-purpose flour (plain flour) instead. Please note that every flour is different – they contain different levels of moisture and also due to the different altitudes we live in, some of you might need to add more water than others.
- Olive oil can be omitted. If you do, increase the quantity of water by a few tablespoons.
- Proofing can take somewhere between 40-60 minutes. This will depend on the temperature in your room.
- You will get 4 large pizzas or 6 medium or 8 small pizzas out of this homemade pizza dough recipe. This dough can also be used to make homemade calzone pizza! Any leftover dough balls can be stored in the fridge (in a Ziploc bag) or freezer (in a Ziploc bag).
Nutrition Facts
Homemade Pizza Dough
Amount per Serving
Calories
514
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
13
%
Sodium
591
mg
26
%
Potassium
174
mg
5
%
Carbohydrates
87
g
29
%
Fiber
5
g
21
%
Sugar
1
g
1
%
Protein
14
g
28
%
Calcium
16
mg
2
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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