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How to make your own homemade pizza dough. When you prepare your own pizza dough, you have the option of using much better ingredients than the ones used at a pizza shop, and that makes a huge difference.
When making pizza, there is still the challenge in shaping the dough. But once you have complete control over your ingredients, and — when you get good at it — you’ll be proud of your results.
Pizza dough can be kept frozen so it’s very useful to round up a batch for one or two people and keep the rest for another occasion.
A good food processor can literally make easy pizza dough within a minute. You can also use a stand mixer ( the Kitchenaid Artisan Stand Mixer works beautifully at this task) or mix and knead the dough by hand, first in a big bowl, then on a floured board or your countertop.
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How to Make Pizza Dough
The ingredient list for the pizza dough recipe
Two small pizzas for about 20 to 24 cm in diameter
- 1/2 lb (250g) all-purpose flour
- 1 pack – 1 tablespoon (8g) of dried yeast
- 2/3 cup (150mL) of water
- 2 tablespoons olive oil
- 1 pinch (5g) of salt
Instructions
1. Measure 2/3 cup (150ml) of lukewarm water at 80°F (25°C).
Add 2 tablespoons of water to the dry yeast.
2. Mix and leave to stand for 15 minutes.
3. Dissolve salt into warm water.
Add the olive oil.
4. Sift the flour then put in a mixing bowl. Make a fountain in the center.
5. Add the mixture of water, oil, and salt, and then add the yeast.
6. Place in the hook of your stand mixer (you can knead by the hand of course).
7. Slowly knead the dough.
8. Knead until the pizza dough does not stick to the bowl anymore.
9. With a spatula, drop the pizza dough from the hook into the bottom of the bowl.
10. Put the pizza dough in a clean bowl.
11. Cover with a damp cloth to prevent the dough from drying on the surface.
12. Let the pizza dough rest and rise for 3 hours at room temperature close to 80°F (25°C), or not too far from a source of heat.
13. Flour your hands and gather the dough in the bottom of the container.
14. Your pizza dough is ready to be spread on! Use a rolling pin if you don’t feel comfortable doing it “pizzaïolo style”!
