Take your pizza parties to a whole new level with this Homemade Pizza Dough. Way better than store-bought and easy to make too. Trust me, this 6-ingredient pizza dough will definitely impress your family and friends!
Mike and I were recently talking about our fav meals (cuz that’s what you do when you’ve been married forever and are 98% empty nesters), and agreed that pizza is top of the list. Like tip top!
We still like to go out for pizza, as well as order in. But making it homemade is about as good as it gets. Sometimes we make it on our BGE (Big Green Egg), which is pretty fun as a family event. But we also love it in our cast iron skillets. I’ve got a bunch of them, after years of collecting, and I’m using them more than ever for my blog.
Let’s get this pizza party started! 😀
Ingredients needed for Homemade Pizza Dough:
- Yeast – I use Red Star Active Dry Yeast.
- Sugar – Just a pinch helps to activate the yeast.
- Water – Water temp is important. Make sure it is warm, but not hot.
- Salt – Kosher salt for the win.
- Oil – Olive Oil is the perfect healthy fat for this dough.
- Flour – I highly recommend bread flour for a perfectly chewy texture.
Some favorite pizza toppings are on the blog!
- Skillet Pesto Tomato Pizza – Our favorite meatless pizza. The pesto is KEY!
- Classic Taco Pizza – The pizza we ate when we were dating eons ago. So good!
- Stay tuned for more!!
Here are a few tips for making the most EPIC pizza dough.
- When you add the warm water to the yeast and sugar – be careful to use WARM water, not hot. If the water is too hot, the yeast will disappear and you can’t make pizza dough without yeast. Also, do not use cool water because it won’t activate the yeast.
- Don’t add all the flour at once because every baking day is different. Some days you will need a bit more flour and some days, you will need less.
- The dough shouldn’t be overly sticky when ready. It should bounce back slightly to the touch. Over time, you will learn exactly how much flour is needed to make the ultimate pizza dough.
- Unlike french bread and cinnamon rolls, this dough only needs to rise once.
- When done cooking, the bottom of the crust should be slightly brown and crunchy.
* Note: Depending on where you live, the temperature outside your house and/or inside your house, you may need more or less time for the dough to rise. Experiment a bit, and if the dough is ready too far ahead of time, place it in the refrigerator for awhile. If it’s not ready to bake when you want it, place the bowl over another bowl of warm water for awhile. Alternatively, you could start the oven on a low temp, turn it off, place the dough in the oven for a bit to get it moving along.
Happy pizza making! 🙂
Kitchen Tools Used for this recipe:
- Bosch Universal Mixer – The mixer I’ve used for years, and perfect for bread making.
- Glass Mixing Bowl – Used to let the dough rise.
- Cast Iron Skillet – I use a variety of sizes for pizza. This one is pretty large.
I also use Red Star Active Dry Yeast. (This is a very large amount. I keep a bunch in the freezer, and it lasts a long time.) We have perfect bread-making weather here in Texas, and my bread always rises pretty quickly. You may need a Quick Rise Yeast, depending on where you live.
Try this simple snack recipe next: Honey Roasted Nuts
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Homemade Pizza Dough
- 1 Tablespoon yeast – I use Red Star
- 2 teaspoons sugar
- 1 1/2 cups warm water – not hot, not cold
- 1 teaspoons kosher salt
- 2 Tablespoons olive oil
- 3 1/2 cups bread flour
- In a large standing mixer, combine yeast, sugar, and warm water. Be careful to use WARM water, not hot. If the water is too hot, the yeast will disappear and you can’t make bread without yeast. Mix and let sit for about 15 minutes to get the yeast working. You should see little bubbles in the water.
- Add the oil and salt and stir with spatula. Attach dough hook to mixer and add about half of the flour. Start the mixer and let the flour absorb.
- Gradually add more flour, a little bit at a time until the dough is less sticky and pulls away from the sides of the mixer. You want the bread dough to be slightly sticky, but not too much. When you touch the dough, it should bounce back slightly. Be sure to leave the mixer on for several minutes after you get the right consistency.
- Grease a large bowl with canola oil. Add dough to the bowl, making sure you smooth it into a ball, by punching it down – starting in the center of the dough. Place dough with smooth side up and cover with a clean towel. Let the dough double (approximately) in size.
- Once doubled, divide it into three sections. Grease cast iron skillets (or any pizza pans), and flatten dough into crust, smoothing it and pushing it up the sides of the pans part way. Cover with towel and let the dough sit for 20 minutes before adding pizza toppings.
- Bake pizzas in hot oven – 450 degrees – for about 15 minutes or until done to your desire.