Homemade Pizza Dough Recipe

Introduction

Making pizza at home starts with great dough, and this homemade pizza dough recipe is simple and satisfying. With just a few basic ingredients, you can create a soft, flavorful base perfect for your favorite toppings.

Ingredients

• 1 cup warm water (80 to 90°F)
• 2 teaspoons sugar
• 2 teaspoons active dry yeast
• 3 cups flour (plus more for dusting)
• ½ tablespoon salt
• 1 tablespoon olive oil
• ½ teaspoon garlic powder

Instructions

1. Step 1: In the warm water, dissolve the sugar and yeast. Let the mixture sit for 3 to 5 minutes until it becomes bubbly, indicating the yeast is active.
2. Step 2: Pour the yeast mixture into the bowl of a stand mixer. Add 2 cups of flour and the salt.
3. Step 3: Mix on low speed until the dough is just combined. Cover the bowl and let the dough rise for 1 hour.
4. Step 4: After the dough has risen, add the olive oil, remaining 1 cup of flour, and garlic powder. Using a dough hook, mix until the dough forms a ball. If the dough is too sticky, gradually add more flour until manageable.
5. Step 5: Refrigerate the dough until ready to use, or turn it out onto a floured surface. Shape the dough into a ball and cut it into four pieces. Set aside three pieces and cover them until needed.

Tips & Variations

• For a chewier crust, substitute half the all-purpose flour with bread flour.
• Add fresh herbs like rosemary or oregano to the dough for extra flavor.
• If you don’t have a stand mixer, combine and knead the dough by hand on a floured surface.
• Allowing the dough to rise overnight in the refrigerator can develop deeper flavors.

Storage

Store unused dough pieces tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the dough for up to 3 months. Thaw frozen dough overnight in the refrigerator before using. To reheat, bring dough to room temperature and let it rest before shaping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast using slightly less than active dry yeast and adding it directly to the flour. Adjust rising times as needed since instant yeast works faster.

What if my dough is too sticky or too dry?

If the dough is too sticky, sprinkle in more flour a little at a time until it becomes workable. If it feels dry or stiff, add a small amount of warm water gradually while kneading.

Homemade Pizza Dough Recipe

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★★★★★

4.6 from 146 reviews

This homemade pizza dough recipe is an easy and classic base for creating delicious, fresh pizza at home. Made with simple ingredients and allowing for a perfect rise, the dough is soft, chewy, and flavorful with a hint of garlic. Ideal for any pizza topping combination, this recipe yields versatile dough pieces ready to be baked into your favorite pies.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 pizza dough balls 1x
• Category: Bread & Dough
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Liquid Ingredients

• 1 cup warm water (80 to 90°F)
• 1 tablespoon olive oil

Dry Ingredients

• 2 teaspoons sugar
• 2 teaspoons active dry yeast
• 3 cups all-purpose flour (plus more for dusting and adjusting dough consistency)
• ½ tablespoon salt
• ½ teaspoon garlic powder

Instructions

1. Activate Yeast: In a small bowl, dissolve the sugar and active dry yeast in the warm water. Let the mixture sit for 3 to 5 minutes until it becomes bubbly and foamy, indicating the yeast is active.
2. Initial Mixing: Pour the yeast mixture into the bowl of a stand mixer. Add 2 cups of the flour and the salt. Mix on low speed until the dough is just combined and begins to form.
3. First Rise: Cover the dough in the mixing bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm place for 1 hour, allowing the dough to double in size.
4. Incorporate Remaining Ingredients: After the first rise, add the olive oil, remaining 1 cup of flour, and garlic powder to the dough. Using the dough hook attachment, mix on medium speed until the dough forms a smooth ball. If the dough feels too sticky, gradually add a little more flour until it reaches a workable consistency.
5. Refrigerate or Divide: Refrigerate the dough until ready to use, or turn it out onto a floured surface. Shape the dough into a ball and cut it into four equal portions. Set aside three portions covered until you need them, and proceed with your pizza preparations using the remaining piece.

Notes

• The warm water should be between 80°F and 90°F to properly activate the yeast without killing it.
• If you don’t have a stand mixer, the dough can be mixed and kneaded by hand.
• For a crispier crust, let the dough rest and ferment overnight in the refrigerator.
• This dough recipe is versatile and can be used for calzones, breadsticks, or flatbreads as well.
• Adjust flour amounts as needed depending on humidity and flour type for ideal dough consistency.

Keywords: homemade pizza dough, pizza base, easy pizza dough, yeast dough, Italian pizza crust