Up your pizza game with this recipe for homemade pizza dough. If you love a pizza with ballooned and blistered edges and a crisp but pliable crusts, this is the pizza dough recipe you’ll come back to again and again. It’s no-knead, made with 5 ingredients, and a snap to throw together. 🍕🍕🍕
Timing
Let’s get straight to it: This is a pizza dough recipe you can mix today and use today — it does not require a long, slow rise. If you want to make it ahead of time, however, and stick it in the fridge until pizza night, that works, too:
Make it Tonight: Plan on 3 hours start to finish from when you mix your dough to when you turn out a freshly baked pizza.
Make it Tomorrow: Mix your dough today, let it rise for 1.5 hours (roughly). Portion it into 4 balls; then transfer to the fridge for up to 3 days. When using dough you’ve stored in the refrigerator, remove it one hour prior to baking.
The refrigerator is your friend: The two quart containers on the left are holding freshly portioned dough; the two quart containers on the right are holding dough after 2 days in the refrigerator. Look at those bubbles!:
Yeast
My yeast preference for all bread recipes is SAF Instant Yeast. The beauty of instant yeast is that you can stir it directly into the flour — no need to “proof” or “bloom” it.
Active Dry Yeast works here, too: Red Star Active Dry is my preference. To use active dry yeast instead, simply sprinkle it over the lukewarm water and let it stand for about 10 minutes or until it gets foamy before adding to the other ingredients.
Store yeast in the fridge or freezer for up to a year. These quart containers are great for storing yeast.
How to Make the Best Pizza Dough at Home
Invest in a Baking Steel
The single best and easiest/most affordable step you can take to make better pizza at home is to invest in a Baking Steel. In short, steel is a more conductive cooking surface than stone. This means heat transfers more quickly from steel to food than it does from stone to food. Why is this important for pizza?
How does the baking surface affect hole structure? Well those crust holes develop when air and water vapor trapped inside the dough matrix suddenly expand upon heating in a phenomenon known as oven spring. The faster you can transfer energy to the dough, the bigger those glorious bubbles will be, and the airier and more delicate the crust.”
I get the best results when I place my Baking Steel in the upper third of my oven, but every oven is different, so play around with placement till you find the sweet spot.
Next, get comfortable working with high-hydration pizza doughs. High-hydration doughs,high proportion of water relative to the flour. The high proportion of water allows these types of doughs to be mixed together quickly and easily — no kneading or stand mixer required — and it also will create a dough (and, in turn, a crust) with beautiful air pockets throughout
Keep These Kitchen Items on Hand
A pizza peel, parchment paper, quart containers for storing your pizza dough are all incredibly handy to have for this pizza dough recipe. Keep scrolling, I share instructions for when and how to use each of these items when preparing your pizza dough below.
Making Pizza Dough: Step by Step
1. Whisk together flour, salt, and instant yeast Add water, and …and …
A bowl filled with dry ingredients and water to make a simple, homemade pizza dough recipe. mix to form a sticky dough ball:
Let rise in a warm spot till nearly doubled, about 1.5 hours.
Turn out onto a floured work surface.Divide and …ball up, using as much flour as needed.
If you are baking pizza immediately, let the dough rest for 30 minutes to an hour before shaping or transfer the balls to quart containers and stick in the fridge.
After 30 minutes but ideally an hour, the rounds will have puffed slightly.
Prepare your peel with a piece of parchment and an optional drop of olive oil — this helps spread the dough if you have difficulty stretching it with your hands in the air.
When you are ready to bake, gently stretch a round of dough with your hands (not a rolling pin) into an 11-inch (roughly) round, being careful not to deflate all of the air bubbles.
Last you can add your tomato sauce and cheese.after that you can bake it.timeing depend on your oven..if pizza oven 330’c 5to 6 min.
Normal oven 200’c like a 8 min
*INGREDIENTS*
Flour 500g
Ice water 330ml
Yeast 4g
Salt 7g
Olive oil 20ml
Warm water (for yeast)
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