Homemade Pizza Dough
A springy, slightly blistered crust with a tender crumb and crisp rim makes every homemade pie feel special. This dough yields a flexible base that stretches thin without tearing, browning beautifully in a hot oven or on a pizza stone. The recipe supports both same-day and slow cold-ferment methods to deepen flavor and texture.
For quicker results use the same-day method, or refrigerate the dough for 18–48 hours to develop a nutty, mildly tangy flavor and better oven rise. Use bread flour for extra chew, or a mix of all-purpose and high-gluten flour if you prefer a lighter crust. If you need a gluten-free version, substitute a certified gluten-free flour blend and add a binding egg or xanthan gum per the blend’s recommendations.
Serve as a weeknight dinner station—top with classic tomato and mozzarella, roasted vegetables, or quick-cooked sausage. Make extra dough balls to freeze for up to 3 months; thaw overnight in the fridge before using. This dough also works for focaccia, calzones, or garlic rolls when adjusted slightly for thickness and bake time.
How to Make It
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1
Combine the water and sugar in a large mixing bowl, sprinkle the yeast over the surface, and let sit 5–10 minutes until foamy. If the yeast doesn't foam, discard and start with fresh yeast.
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2
Whisk the flour and salt together in a separate bowl. Add the foamy yeast mixture and olive oil to the flour.
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3
Stir with a wooden spoon or dough scraper until a shaggy dough forms and most of the dry flour is incorporated, about 1–2 minutes.
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4
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic, or use a stand mixer with a dough hook on medium speed for 6–8 minutes.
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5
Place the dough in a lightly oiled bowl, turning once to coat. For same-day use: cover and let rise at room temperature until doubled, about 1–1½ hours. For cold ferment: cover tightly and refrigerate for 18–48 hours.
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6
After the first rise, divide the dough into 3 or 4 equal portions (about 220–300 g each depending on thickness preference). Gently shape each portion into a tight ball by stretching the surface and tucking the edges underneath.
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7
If using immediately, let dough balls rest at room temperature for 30–60 minutes (covered) to relax the gluten before shaping. If refrigerating, keep covered; bring to room temperature for 45–60 minutes before shaping.
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8
Preheat the oven to the highest temperature (250–290°C / 500–550°F). If using a pizza stone or steel, place it in the oven while preheating for at least 45 minutes. For sheet-pan pizzas, lightly oil the pan and preheat the oven slightly lower if needed.
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9
On a lightly floured surface, press each dough ball from center outward with fingertips, leaving a 1–2 cm rim. Stretch by hand or drape over knuckles to avoid tearing until the dough reaches desired diameter.
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10
Top the shaped dough sparingly (too much sauce or cheese prevents a crisp crust). Slide onto the preheated stone or bake on the sheet pan. Bake 8–12 minutes until the rim is golden and the base is blistered.
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11
Remove pizza from the oven, rest 1–2 minutes, slice, and serve. Cool any leftover baked pizza on a rack to keep the crust crisp.
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