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Original post published February 15th, 2021. Post last updated on December 17th, 2023.
Today is February 15th, a.k.a. the day after Valentine’s Day. For most chocolatiers and pastry chefs, the weeks leading up to Valentine’s Day are some of the busiest weeks of the year. At large candy manufacturers and artisan chocolate shops alike, it’s all about bon bons, heart-shaped chocolates, cherry cordials, and a multitude of other classic V-Day treats.
After weeks on end of nothing but Valentine bakes, I decided it was time to make something that was neither pink, nor chocolate, nor shaped like a heart. And what could be better than pizza?
Although store-bought pizza doughs and pre-made frozen crusts are readily available in most grocery stores, homemade pizza dough is actually very easy to make. Plus, it requires just a handful of basic ingredients (flour, water, yeast, salt, sugar, and olive oil) that you probably already have on hand. It’s really so easy to make your own pizza dough from scratch.
So if you’re craving homemade pizza and don’t have dough in the freezer, just roll up your sleeves and make your own. All it takes is a couple of hours and a little bit of elbow grease!
I won’t lie, making pizza dough is a bit time consuming. From start to finish, making pizza from scratch takes about 2.5 hours. But, most of that time is rise time (a.k.a., time to go and do something else). The actual dough-making only takes about fifteen minutes, and a few minutes more to stretch the dough and top with your favorite toppings. Then just bake and enjoy.
Pizza Crust Notes
This recipe will make two 12-14-inch thin crust pizzas, or one pizza with a thicker crust. I personally prefer thin crust pizza, so when I’m making dinner just for myself, I will usually halve the recipe and make one thin crust pie.
Homemade Pizza Dough Tips & Tricks
This basic recipe is highly versatile, and makes the perfect blank canvas for all of your pizza creations. Top it with red sauce, white sauce, meat, cheese, seafood, vegetables, pineapple (I know, I know…), olives, or just about anything else you can think of. This is my go-to dough recipe when making calzones and strombolis, too.
I recommend using a ventilated pizza pan or a pizza stone to bake your pie. If you don’t have either, you can bake your pizza on a large metal baking tray lined with parchment instead.
The pizza pictured here is a classic Margherita pizza. I topped it with red sauce, sliced mozzarella cheese, tomatoes, olive oil, Parmesan, and loads of fresh basil, plus a sprinkling of crushed red pepper flakes for a little bit of heat.
Handy Tools for Making Pizza Dough from Scratch
Homemade pizza dough is easy to make, and does not require many fancy tools are ingredients. However, there are a few things I find helpful to keep on hand:
Bench scraper – for mixing the dough
Large metal bowl – for mixing and proving the dough
Reusable elastic food storage covers – for proving the dough
Pastry brush – for brushing the dough with oil
Kitchen scissors – for cutting the finished pizza
Ventilated pizza pan – for baking the pizza
Good olive oil – for coating the ball of dough, and brushing on the unbaked crust
Kitchen scale – for measuring the flour precisely
Pizza recipes you might enjoy:
Buffalo Caulilfower Pizza
Grilled Peach and Goat Cheese Pizza
If you make this, or any of my recipes, be sure to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
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Homemade Pizza Dough
- Total Time: 2 hours, 15 minutes
- Yield: 1 thick 12-14-inch pizza crust, or 2 thin crusts 1x
Description
My go-to homemade pizza dough recipe, made with just a few simple ingredients. This easy pizza dough recipes makes the perfect blank canvas for all of your pizza creations! Why not make your own pizza dough from scratch?
Ingredients
250 grams all-purpose flour (2 cups)
180 milliliters lukewarm water (3/4 cup)
7 grams instant yeast (2 teaspoons)
1 teaspoon granulated sugar
1 Tablespoon olive oil (plus more for coating the bowl)
1 teaspoon kosher salt
Instructions
In a large bowl, combine flour, water, yeast, sugar, olive oil, and salt.
Use a bench scraper to combine the ingredients until a shaggy dough forms.
Turn dough out onto a generously floured countertop. With your hands, knead until smooth and elastic, about 10 minutes. The dough may seem sticky at first, but will become more workable as you incorporate the flour from the countertop.
Place ball of dough in an oiled bowl, and coat dough in additional oil.
Cover the bowl with plastic wrap or a tea towel. These reusable elastic food storage covers are also great for proving pizza and bread doughs.
Allow bowl to stand in a warm place until dough has doubled in size, about 1-1.5 hours.
When doubled in size, punch dough down and allow to rise again, about 15 minutes. Meanwhile, preheat the oven to 450° F / 230° C.
Stretch pizza dough into a round, about 12-14 inches in diameter.* Transfer to a pizza pan and use your fingertips to stretch again, until dough reaches the edges of the pan.
Brush dough with a few tablespoons of olive oil, then add sauce, cheese, and other toppings as desired.
Bake pizza in preheated oven for approximately 15 minutes, or until cheese is bubbly and crust is golden brown.
Notes
*As written, this recipe will make two 12-14-inch thin crust pizzas, or one similarly sized pizza with a thicker crust. The photos above show the thinner crust version.
I’m often cooking for one, so I usually halve the recipe (125 grams flour, 90 milliliters water) and make one pizza instead.
I recommend using a ventilated pizza pan or a pizza stone to bake your pie. If you don’t have either, you can bake your pizza on a large metal baking tray lined with parchment instead.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Category: Savory
- Method: Oven
- Cuisine: Dinner