Homemade Pizza Dough

Best recipe for Homemade pizza dough

For months, my partner and I were looking for the best pizza in town. We’ve tried so many, until one day I decided to stop trying to find the best pizza, but to instead make it. Here came this homemade pizza dough recipe.

why you need to make this recipe

Don’t get me wrong. I still love pizza from various places. I love a greasy pizza from pizza restaurants. But I’ve also been disappointed by many of them when they try to sell you pizzas for crazy amount of money when you literally need 5 ingredients and a bit of time to make your own version at home.

It is so simple to make at home. You can literally make it the day of or you can make it ahead of time and keep it in the fridge or freezer. It seems like it takes a lot of time, but with a stand mixer, you don’t have to knead by hand (but you can if you don’t have a stand mixer). And while the dough is rising, you can go back to work or prep other things. The dough does the work, you don’t. So to make fresh pizza dough, your work is to measure the ingredients, throw them in the bowl of a stand mixer, and let it knead for you. Once it’s done, you put the dough in a bowl, cover it, let it rise and then it’s pretty much ready to use. In the words of the great Ina, how easy is that?

After making my own dough and making my own pizzas at home, I rarely order one in a restaurant. I know what I like and I make mine the way I like it, and the way I serve it to people (with no complaints!). If you want to try my version of a pizza, the recipe is coming very soon.

Pizza Dough

No pizza will ever compare to homemade pizza using this pizza dough recipe.
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Prep Time 5 minutes
Proof time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings: 2 1 lb balls
Course: Main Course
Cuisine: American, Italian
Ingredients Equipment Method

Ingredients
  

  • 4 cups all-purpose flour
  • 1 pack quick-rise yeast 8g
  • 2 ¼ tsp salt
  • ¼ cup olive oil
  • 1 ¼ cup warm water around 105℉

Equipment

  • 1 stand-mixer with a dough hook
  • 1 pizza stone
  • 1 large bowl
  • 2 freezer bags with olive oil

Method
 

  1. In the bowl of a stand mixer, mix the dry ingredients. Then, add the wet ingredients.
  2. Fit the bowl of your stand mixer with the dough hook and knead on medium-low speed (3-4 on the bowl-riser stand mixer) until the dough is smooth and elastic (5 to 7 minutes).
  3. Gather the dough into a ball and transfer it to an oiled large bowl. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place until it has doubled in size (1.5-2 hours).
  4. When the dough has fully risen, punch it down. Cut the dough in half and roll each half into a ball.
To use the same day
  1. Rest the dough ball(s) for 30 minutes.
  2. Preheat your pizza stone in the oven or on your barbecue at 500℉ while the dough is resting.
  3. When the dough is done resting and your pizza stone is preheated, get your pizza ready for cooking.
To use in a day or two
  1. In freezer bags, add olive oil to prevent sticking. Add one dough ball per bag. Refrigerate for up to 2 days.
  2. When ready to use, bring the dough to room temperature. Then, repeat steps 2 and 3 from "To use the same day".
To use in the future (up to 3 months)
  1. In freezer bags, add olive oil to prevent sticking. Add one dough ball per bag. Keep in the freezer for up to 3 months.
  2. When ready to use, thaw the dough overnight in the fridge. Before cooking, bring the dough to room temperature. Then, repeat steps 2 and 3 from "To use the same day".

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