If you’ve ever dreamed of crafting the perfect pizza at home, this Homemade Pizza Dough from Scratch Recipe is your new best friend. There’s something magical about mixing just a few simple ingredients, watching the dough spring to life as it rises, and then transforming it into a beautifully crispy, chewy crust that’s the base for all your favorite toppings. Whether you’re a seasoned kitchen pro or a curious beginner, this recipe delivers reliably delicious pizza dough with a wonderfully tender texture that will have everyone asking for seconds. Let me take you through the journey of making your own pizza dough that tastes so good, you’ll never want to buy pre-made again.
Ingredients You’ll Need
The beauty of this dough lies in its simplicity. Each ingredient plays an essential role, combining to give you that classic pizza base with the perfect balance of flavor, elasticity, and color. Let’s break down what you need to get started.
- Warm water: Activates the yeast and creates the perfect environment for rising.
- Active dry yeast (or instant yeast): The magic ingredient that makes the dough rise and become airy.
- Salt: Enhances flavor and controls yeast activity for balanced dough.
- Olive oil: Adds moisture and contributes to a tender, slightly crisp crust.
- All-purpose flour: Forms the dough’s structure; the amount can vary depending on humidity and flour type.
How to Make Homemade Pizza Dough from Scratch Recipe
Step 1: Activate the Yeast
Begin by pouring warm water into the bowl of your stand mixer. Sprinkle the yeast over the water’s surface. If you’re using active dry yeast, allow it to sit for about 5 minutes so it can bloom and become foamy—that’s your first sign everything’s alive and ready to go. Instant yeast skips this step, so you can move right on.
Step 2: Combine Salt and Olive Oil
Add the salt and olive oil to the yeast mixture. Give everything a few stirs to meld the flavors together. This small touch brings depth and that classic golden color to your dough once baked.
Step 3: Add Initial Flour and Start Mixing
Pour in two cups of all-purpose flour to the bowl. Attach the dough hook to your mixer and start blending on low speed until everything is just combined. This gets the process going without overwhelming the ingredients right away.
Step 4: Incorporate More Flour Gradually
Add another half-cup of flour and mix on low speed until it’s absorbed. This gradual approach prevents clumpy dough and gives you control over the texture as it forms.
Step 5: Add Flour One Tablespoon at a Time
Slowly add more flour, one tablespoon at a time, mixing as you go. Keep an eye on the dough becoming soft, springy, and slightly sticky. It should pull away from the sides of the bowl but might stick gently at the bottom—that’s perfectly fine. This part is where you learn to read your dough. Depending on factors like humidity, the total flour needed can vary, usually around 3¾ cups.
Step 6: Knead the Dough
Increase the mixer speed to medium and knead your dough for 5 to 10 minutes. The longer you knead (if you can manage the full 10 minutes), the better the gluten will develop, resulting in a beautifully chewy texture after baking. Watch as the dough smooths out and becomes elastic under the hook.
Step 7: Let the Dough Rise
Generously grease a large bowl with olive oil to prevent sticking. Transfer your kneaded dough into the bowl, cover it tightly, and place it somewhere warm and draft-free. After about an hour, you’ll see the dough puff up to double its size—that’s the yeast working its magic!
Step 8: Ready to Use, Refrigerate, or Freeze
Once your dough has risen, it’s ready for shaping into two 10-12 inch pizza crusts. If you’re not baking right away, it stores well in the refrigerator or can be frozen for later use. This recipe gives you flexibility and convenience without sacrificing quality.
How to Serve Homemade Pizza Dough from Scratch Recipe
Garnishes
Think fresh basil leaves, a sprinkle of grated Parmesan, or a drizzle of high-quality olive oil right after baking to enhance your pizza’s flavor and presentation. These simple touches can elevate the dish from homemade to gourmet in moments.
Side Dishes
Baked garlic knots, a crisp Caesar salad, or roasted vegetables pair beautifully with pizza made from this Homemade Pizza Dough from Scratch Recipe. These sides bring a balance of freshness and richness that complement the dough’s comforting texture.
Creative Ways to Present
Shape your dough into fun forms like mini calzones, flatbread pizzas with assorted toppings, or even a stuffed crust by folding in cheese along the edges. Serving pizza on a wooden paddle or colorful plates adds an authentic pizzeria vibe to your home gathering.
Make Ahead and Storage
Storing Leftovers
If you have extra dough, wrap it tightly in plastic wrap and keep it in the refrigerator for up to 3 days. This resting time can even improve flavor as the yeast continues to develop slowly.
Freezing
For longer storage, freeze the dough in airtight containers or freezer bags for up to 3 months. To use, thaw overnight in the fridge and let it come to room temperature before shaping and baking.
Reheating
Pizza made from this dough reheats wonderfully in a hot oven or on a skillet to revive its crust’s crispness. Avoid microwaving, which can make the crust chewy and limp.
FAQs
Can I make this dough without a stand mixer?
Absolutely! You can mix and knead the dough by hand. Just be prepared for a bit of a workout, and knead on a lightly floured surface for about 10 minutes until your dough is smooth and elastic.
Is instant yeast really interchangeable with active dry yeast?
Yes, you can use either. Instant yeast doesn’t require proofing in water first and can be mixed directly into the dry ingredients, which speeds up the process slightly.
Why does the dough sometimes need more flour?
Humidity, temperature, and even the brand of flour can affect moisture levels. This recipe’s flour quantity is flexible, so add it slowly until you reach the perfect consistency.
How do I know when the dough has risen enough?
The dough should double in size after resting for about an hour in a warm spot. You can gently press it with your finger; if the indentation remains, it’s ready.
Can I add herbs or spices to the dough?
Definitely! Adding dried oregano, garlic powder, or fresh herbs to the dough can infuse extra flavor, giving your pizza a unique twist before you even add toppings.
Final Thoughts
Making your own pizza dough from scratch is an incredibly satisfying experience, and this Homemade Pizza Dough from Scratch Recipe is the perfect place to start. With just five simple ingredients and a little love, you can create a crust that’s soft, chewy, and bursting with flavor. I can’t wait for you to try it and enjoy all the delicious memories you’ll create around the table. Happy pizza making!
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Homemade Pizza Dough from Scratch Recipe
- Prep Time: 15 minutes
- Cook Time: N/A
- Total Time: 1 hour 15 minutes
- Yield: 2 pizza crusts (10-12 inch each)
- Category: Bread & Dough
- Method: Stovetop
- Cuisine: Italian
Description
This classic pizza dough recipe yields two 10-12 inch pizza crusts with a soft, springy, and slightly sticky texture. Perfect for homemade pizzas, the dough is prepared using a stand mixer with a dough hook, allowing for easy kneading and consistent results. Ideal for customizing with your favorite toppings, this versatile dough can be used immediately, refrigerated, or frozen for later use.
Ingredients
Wet Ingredients
- 1 ½ cups warm water*
- 1 tablespoon olive oil
Dry Ingredients
- 1 ½ teaspoons active dry yeast (instant yeast works too)
- 1 teaspoon salt
- 3 to 4 ½ cups all purpose flour
Instructions
- Activate Yeast: Add warm water to the bowl of a stand mixer. Sprinkle the active dry yeast on top of the water. Let it sit for 5 minutes so the yeast can bloom. If using instant yeast, proceed immediately to the next step without waiting.
- Combine Ingredients: Add the salt and olive oil to the bowl. Stir a few times to combine all ingredients evenly.
- Add Initial Flour: Add 2 cups of all-purpose flour to the mixer bowl. Attach the dough hook and mix on low speed until the flour is incorporated into the wet ingredients.
- Add More Flour: Add an additional ½ cup of flour to the bowl and mix on low speed until combined.
- Incorporate Remaining Flour Gradually: Continue mixing on low speed, slowly adding more flour one tablespoon at a time. Mix until the dough forms a ball and no longer sticks to the sides of the bowl. Aim for a dough that is soft, springy, and slightly sticky—sticking a bit to your finger is fine but it shouldn’t cling to the bowl sides during mixing. The total flour used might vary, typically about 3 ¾ cups but more on humid days.
- Knead the Dough: Increase the mixer speed to medium and knead the dough for 5 to 10 minutes. Kneading for a full 10 minutes is recommended for best texture and gluten development.
- First Rise: Lightly grease a large bowl with olive oil. Place the kneaded dough into the bowl, cover it, and place in a warm, draft-free area. Let the dough rise until it has doubled in size, approximately 1 hour.
- Use or Store: Once risen, the dough is ready to be divided and rolled into two 10-12 inch pizza crusts. Use the dough immediately or store it in the refrigerator or freezer for later use.
Notes
- Warm water should be around 110°F (43°C) to properly activate the yeast without killing it.
- Flour quantity may vary depending on humidity and flour brand; dough should be slightly sticky but manageable.
- If you’re short on time, kneading for at least 5 minutes is fine, but 10 minutes improves texture.
- This dough can be refrigerated for up to 3 days or frozen for up to 3 months.
- Let refrigerated or frozen dough come to room temperature before shaping and baking.
- Allowing the dough to proof in a warm, draft-free area is crucial for proper rising.
