A Homemade Pizza Dough recipe that is the closest to a New York Pizza Dough I have had at home. The slightly sour taste of the dough with the light and bubbly crust makes this one of the best pizza dough recipes you can make!
This Homemade Pizza Dough recipe is great for any type of topping you want to put on it! Be it sweet or savory, there is nothing more satisfying than something made right at home! Some of our favorite toppings are Heirloom Tomato Pizza with Pesto Sauce, Steak & Potato Pizza, Cheeseburger Pizza and Buffalo Chicken Pizza!
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Where I learned my homemade pizza dough recipe making skills
How you treat the pizza dough is what makes a great pizza. You can put any topping you desire on a pizza crust. If the pizza crust hasn’t been made properly, then your toppings have been wasted! My youngest son, who has become a excellent bread maker, taught me how to make the best pizza dough ever!
Christopher has been making pizza since he was first out of high school. He then evolved onto breads and recently has learned how to make bagels. He is a dough man through and through and seems to really enjoy it! After he moved back to our home area, he proceeded to teach me what he learned about dough making!
What makes a great pizza dough
When you order a pizza out, the one thing that can ruin it is the dough. If the dough isn’t light and airy with a thick and chewy crust, Grumpy won’t eat it. I guess he had more experience with good pizza dough than I did because I never realized the difference until I had a great dough!
What flour do you use to make pizza dough
My son’s choice is Bread Flour and that is what we used in making this recipe.
As we discussed pizza dough making, I brought up flour. I was intent on buying 00 flour because that is the flour I used when I was successful in making pizza myself. 00 flour is great for pizza due to it’s stretching abilities. However, Christopher told me that bread flour was good enough and that it was the chilling process that would develop the dough. And, he would be able to stretch it just as good.
When I made pizza with the 00 flour, I did refrigerate the dough as that is how the recipe told me to handle it. Little did I know that was also part of what was making the dough become what I wanted in a pizza!
The best method to use for mixing the ingredients
When mixing the ingredients together for the dough, you can use the hand and spoon method, a kitchenaid stand mixer, or even a bread machine on the dough setting. I mixed the ingredients in each way and my favorite by far is the kitchenaid stand mixer.
The order in which you mix the ingredients for this homemade pizza dough recipe
The order in which you add the ingredients to the bowl, no matter what method, does matter. Always add dry to wet ingredients and the yeast should be placed in a small well made in the flour to prevent it from touching wet.
How long you refrigerate the homemade pizza dough does matter
Pizza dough should be refrigerated for 24-72 hours. No more and no less.
Before I made pizza with 00 flour, I never refrigerated dough unless I wanted to stunt the rising time. Cold temperatures will slow down the rising process. Because of this, I thought I should not refrigerate my pizza dough!
Refrigeration should always be done to obtain the best dough possible. When you refrigerate homemade pizza dough, flavors and textures develop that people enjoy when eating pizza. Just place the dough in a bowl with plastic wrap and refrigerate. The dough gets a little more of a sourdough taste and the texture will be light and bubbly. This is also what gives it stretch!
Stretching and shaping the pizza dough
No rolling pin needed! Bring the pizza dough to room temperature before it is stretched with your hands and shaped into a pizza. When it is at room temperature it will stretch and be easier to handle.
Professionals will weigh their dough and I have seen Christopher do this many times to ensure consistency in size and weight. However, if your making these at home, for yourself. It is ok to just divide the dough by sight and feel for what pizza pan you are using.
Baking the pizza crust
It is recommended to bake the pizza dough at the bottom of the oven on the pizza stone at a high temperature. 400-425 degrees will work, depending on how accurate your oven temperature is. I usually bake mine at 400 degrees
Reasons Pizza Dough recipes may fail
- The yeast is outdated and not active. Always make sure you are using yeast that is not old. If you aren’t sure if the yeast is good, there is a simple test you can do to make sure.
- The pizza dough was not brought to room temperature before baking
- The pizza dough was not kneaded enough. Dough needs to be worked to develop the gluten. If you don’t knead it enough, it can be tough. This is why I like to use the kitchenaid as I let the machine do the work!
- To test your yeast, place about 1/4 warm water in a bowl. Sprinkle the yeast on top of the water and let it dissolve. Next, sprinkle about 1 tsp sugar over top of yeast mixture and let it sit. The yeast should get foamy, indicating it is active.
Other ways to use pizza dough
The great thing about pizza dough, is you can use it to make just many other tasty treats! You can cut into strips, brush it with garlic butter, sprinkle with cheese and you have cheesy garlic breadsticks.
Make some pepperoni pinwheel appetizers. Just use pizza dough instead of crescent dough in this recipe for Cheesy Garlic Pepperoni Bites.
*If you made this recipe, please give it a star rating!*
- 1-1/3 cup warm water
- 1-1/2 tsp salt
- 1-1/2 tbsp olive oil
- 17 oz bread flour
- .25 oz active dry yeast
- In a kitchenaid mixing bowl, add the ingredients in the following order:
- Warm water, salt, olive oil, bread flour.
- Make a well in the top of the bread flour and pour the dry active yeast into the well.
- Turn the kitchenaid on low and stir until wet and dry ingredients begin to form a shape.
- Turn the speed on the kitchenaid up a notch and run the mixer until the dough becomes a ball and has incorporated all of the ingredients.
- Remove the pizza dough from the mixer and knead a few times on a lightly floured surface.
- Spray a bowl with some cooking spray or lightly coat with a thin coat of olive oil. Place the dough in a large bowl with plastic wrap laid over top. The dough will rise and double in size over the span of time proofing. Refrigerate for at least 24 hours, but no longer than 72.
- Remove dough from refrigerator when ready to use. Bring to room temperature and shape and stretch the dough into the desired size.
- Top with your favorite toppings and place on a pizza stone in a preheated oven. Bake for 20 to 30 minutes or until cheese begins to brown and crust is bubbly and blistered in spots.
Serving Size:2 slices of baked pizza crust
Amount Per Serving: Calories: 243 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 439mg Carbohydrates: 44g Net Carbohydrates: 0g Fiber: 2g Sugar: 0g Sugar Alcohols: 0g Protein: 8g