This from-scratch homemade pizza dough is the best part of the pizza. A tender, chewy pizza crust that holds up well to any topping!
HOMEMADE PIZZA DOUGH
I think one of the most soothing and relaxing things for me to do is to work with yeast dough. A few years ago I was hesitant about making anything with yeast. It was intimidating. And it seemed like a lot of work. All that kneading and waiting for stuff to rise. But I decided to conquer that fear because of my love for all things yeast-y. I’m kinda impatient. I think dough is helping me learn patience. And it’s a bit of a stress reliever too. Who knew the power of dough?
SOME TIPS FOR MAKING YOUR OWN PIZZA DOUGH:
- Two good rules for working with yeast that I have learned: have active yeast and knead dough until smooth and elastic. That is really the basics right there. I buy a jar of rapid rise yeast and I store it in the fridge. Doing that keeps it fresher, longer.
- You want to get yeast that says fast-acting or rapid rise. Check the expiration date on the package.
- If you have a bread machine, this recipe works great in one. Just put all ingredients in your bread machine (add the wet ingredients in first.) Put bread machine on dough setting and allow dough to rise. Once dough has risen, take out and continue with the rest of the recipe.
- Use bread flour if you can. Why bread flour? Because it’s high in gluten which is gonna give us that chewiness we like in pizza dough.
I’m also using semolina flour. This is gonna give you some texture in your dough. It is slightly grainy. If you’ve ever had Pizza Hut pizza, then you’ll know what I’m talking about. Their dough is a combination of chewiness with a slightly grainy texture. It’s a good balance for pizza dough. I really recommend this with the semolina flour but if you can’t find this flour near you (I got mine at a bulk foods store) then just go with all bread flour. Bob’s Red Mill makes semolina flour as well.
- Don’t have semolina or bread flour – just use all-purpose flour as a substitute for both. You won’t get quite the same authentic taste or texture but it will still turn out yummy.
WHAT YOU’LL NEED:
3/4 cup warm water
2 1/4 tsp. fast acting yeast (1 package)
1 tsp. granulated sugar
1 1/3 cups bread flour
2/3 cups semolina flour
3/4 teaspoon table salt
3 tbsp. olive oil
cornmeal, for sprinkling on pizza pan
HOW TO MAKE PIE DOUGH FROM SCRATCH (STEP-BY-STEP INSTRUCTIONS):
FROM-SCRATCH HOMEMADE PIZZA DOUGH
- 3/4 cup very warm water
- 2 1/4 tsp fast acting yeast (1 packet)
- 1 tsp granulated sugar
- 1 1/3 cups bread flour
- 2/3 cups semolina flour
- 3/4 teaspoon table salt
- 3 tbsp olive oil
- cornmeal, for sprinkling on pizza pan
- In a small bowl or measuring cup, combine your warm water with yeast and sugar.
- Let it rest for about 5 minutes (this gives the yeast time to “bloom”)
- In a medium bowl, combine your bread flour, semolina flour and salt together.
- Add in olive oil and your yeast mixture once it's ready.
- Give it all a good stir with a wooden or plastic spoon until combined and form it into a ball.
- Put dough ball onto a floured surface and knead the dough for 2-3 minutes.
- It should start to come together and get smooth and elastic.
- In a glass bowl, pour in a tad bit of olive oil and spread it around.
- Then put your dough ball in your greased bowl.
- At this point, you can wrap the dough in plastic wrap and put in the refrigerator for up to a day (it will rise a bit in the fridge) or freeze for up to 3 months.
- Cover the bowl with a dampened, clean kitchen towel and stick your bowl in a warm spot to rise for about an hour (or until doubled in size).
- I like to warm my oven up to 175F degrees, then turn it off.
- Then I'll stick my bowl in there. It's a nice, warm, draft free place for the dough to rise.
- Just make sure if you use that technique that you are using oven-safe bowls.
- After your dough has risen, it's time to make your pizza.
- Preheat oven to 425F degrees.
- Spray your pizza pan with nonstick cooking spray and sprinkle lightly with corn meal.
- Your dough ball will deflate as you start handling the dough.
- Now just start spreading your dough out into the shape of your pizza pan. I like to roll my edges up so I have thicker edge on the crust.
- Slather on all the toppings you like, then pop into the oven for about 15-17 minutes.