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Simple Homemade Pizza Dough Recipe

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This classic pizza dough recipe yields a chewy, flavorful crust ideal for homemade pizzas. It uses bread flour for the perfect texture, but all-purpose flour can be used as a substitute. The dough is easy to prepare with simple ingredients and requires resting time to develop flavor and elasticity.

  • Total Time: 1 hour 15 minutes
  • Yield: 1 pizza dough ball

Ingredients

Dry Ingredients

  • 2 and 1/2 cups (300 g / 10.5 oz) bread flour, sifted (or all-purpose flour – bread flour will yield a chewier crust)
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon instant dry yeast

Wet Ingredients

  • 3/4 cup plus 1 tablespoon (195 ml) warm water
  • Olive Oil (for greasing)

Instructions

  1. Combine Dry Ingredients: Place the sifted bread flour, instant dry yeast, granulated sugar, and salt in the bowl of a standing mixer and mix briefly until well combined.
  2. Add Water and Form Dough: Attach the dough hook to the mixer and add the warm water to the flour mixture. Mix on low speed for 2-3 minutes until the dough begins to come together.
  3. Knead the Dough: Continue kneading on low to medium speed for about 7 minutes until the dough becomes smooth, elastic, and pulls away from the sides of the bowl. The dough should feel slightly sticky; adjust by adding small amounts of flour or water as necessary.
  4. First Rise: Lightly brush a large bowl with olive oil and place the dough inside, tossing to coat with oil to prevent drying out. Cover with plastic wrap and let the dough rest in a warm place or on the counter for 1-2 hours until it doubles in size. For longer fermentation and better flavor, refrigerate the dough overnight or up to 24 hours, then allow it to come to room temperature for 30-60 minutes before use.
  5. Deflate the Dough: After rising, gently punch the dough down to remove excess air. The dough is now ready to be shaped into your desired pizza base.

Notes

  • Warm water should be about 100-110°F (38-43°C) to activate the yeast effectively without killing it.
  • If the dough feels too sticky after kneading, add flour one tablespoon at a time; if too dry, add water similarly to adjust.
  • Refrigerating the dough overnight will enhance the flavor through slow fermentation.
  • Use bread flour for a chewier crust, but all-purpose flour can be substituted if needed.
  • Make sure to coat the dough with olive oil during rising to prevent it from drying out and forming a crust.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Bread/Dough
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://recipeteach.com/simple-homemade-pizza-dough-recipe/