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!

Why not to make your own pizzas from scratch if you can!

This homemade pizza dough is the key to best homemade pizza! Just add toppings of your choice and you are sorted!

Now even though it is easy to make. As we all know, making the traditional pizza dough requires some time. But guys, it is so worth the while.

Over the years, I have tried several pizza dough recipes and finally came to the conclusion that Jamie’s pizza dough recipe was my favorite one. Just so you know I was not successful at making the perfect pizza dough right away. But I’d tried and tried until I got it right. I did make a few changes to the original recipe though.

To make the perfect pizza from homemade pizza dough all you need are the ingredients, your hands and oven. No pizza stone, no pizza tray or paddle.

Well a pizza oven would definitely be a bonus but who has one, right?

All you need to understand is that leaving your pizza in the oven for longer than required will result in a dried out pizza dough (especially, when you have a thin-crust pizza). And this is something we don’t want.

If you’d like to try some yeast-free bread recipes, check out these ones:

• Mashed Potato Flatbread
• Sweet Potato Flatbread

Tips for making homemade pizza dough

• To see if the pizza is ready, check the bottom. If the bottom is brown but the edges pale I suggest taking it out already to prevent the pizza from drying out.
• Kneading is important – 5-7 minutes of kneading (by hand) is what it takes to make the perfect homemade pizza dough.
• The rising time might vary. This depends on several factors such as the room temperature, the temperature of the ingredients, altitude levels … but don’t panic. Just make sure the dough doubles in size – then you are good to go.
• If making homemade pizza sauce, don’t forget to add dried oregano. The more the better. It will give your pizza the perfect taste. Check out my Homemade Pizza Sauce. I always use that one. It’s the easiest sauce to make and no cooking is required!
• Add cheese (preferably sliced mozzarella cheese) after the sauce and before the rest of your toppings. It will keep the whole pizza moist.

How to make homemade pizza dough

People are always apprehensive about homemade yeast based breads. But there is nothing to worry about. If you follow this recipe your dinner is sorted! This homemade pizza dough will feed at least 4 people. The pizzas are large when rolled out thin.

The dough:
Once you have combined all the ingredients (in a bowl or on a work top), form dough. Knead it for 5 minutes. Don’t knead less. Kneading is important. The dough should be elastic.

Now it’s time for the dough to rise. This will take about 60 minutes and it will depend on the room temperature in your house. Once you’ve placed it in a bowl, cover with cling film and a clean cloth try find a warm spot to help it prove faster. It should double in size. If you think it is not, leave it prove longer.

From pizza dough to delicious pizza base
Divide the pizza dough in 4 (large pizzas) or 8 (small pizzas) parts. Get yourself a rolling pin and start rolling! At the beginning you may feel like the dough doesn’t expand in size much. You can use your hands to stretch it out and then use rolling pin.

I love thin crust pizza so I roll it really thin. Bear in mind it will rise in the oven as well. The rolling of each dough ball will take no more than 3 minutes.

Storing pizza dough:
Prepare your dough a day in advance. It’s simple: after it has risen, divide it into 4 parts and wrap each piece in a cling film. Keep in the fridge. Take out the following day & roll out. Note that the dough will become slightly harder to roll out.

You can also freeze them (place each one in a Ziploc bag first).

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4.88 from 8 votes

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!

Prep Time5 minutes mins

Proofing (see note 3)40 minutes mins

Total Time45 minutes mins

Servings: 4 Large Pizzas

Calories: 514

Author: Julia

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)

Cook ModePrevent your screen from going dark

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

1. 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.
2. Olive oil can be omitted. If you do, increase the quantity of water by a few tablespoons.
3. Proofing can take somewhere between 40-60 minutes. This will depend on the temperature in your room.
4. 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).

Course: Dinner, Lunch

Cuisine: Italian

Keyword: Pizza Dough Recipe

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.

** As an Amazon Associate I earn from qualifying purchases.

Did you make this recipe?I love hearing from you when you’ve made one of my recipes! Tag me on Instagram at @happyfoodstube or leave me a comment below.

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