Main dish - Best Pizza Dough recipes

Author: Harry Meldrum  

Neapolitan Pizza is super thin pizza with an airy, delicate crust. Forget about pizza take out!

Neapolitan Style Pizza Crust

Neapolitan Style Pizza Crust
Neapolitan Pizza is super thin pizza with an airy, delicate crust. In other words, it's nearly perfect. While a true Neapolitan pizza is a delicate (and time consuming) art, we're going to simplify the process to make a delicious pizza in just about 1 hour!
Provided by: Matt
Total time: 75 minutes
Cook time: 5 minutes
Prep time: 10 minutes
Yields: 2 servings
Number of ingredients: 7
  • 300g Pizza Flour (Italian 00 Flour)
  • 5g Instant Yeast (about 1 tsp) *may also be called rapid-rise or quick-rise
  • 5g Salt (about 1 tsp)
  • 1/2 tsp Garlic Powder
  • 3/4 cup Warm Water + 2 Tbsp
  • 1 tsp Olive Oil
  • Semolina Flour or Cornmeal for dusting your pizza peel
  • Calories: 550 calories
  • Carbohydrate: 110 grams carbohydrates
  • Fiber: 5 grams fiber
  • Protein: 20 grams protein
  • Serving Size: 1 Pizza Crust (No Toppings)
How to cook:
  1. In a large bowl, combine your flour, yeast, salt, and garlic powder. Mix together.
  2. Pour 3/4 cup warm water into the bowl, and use a silicone spatula to mix it all up until there is no powder left. Add another 2 tbsp warm water, then use your hands to incorporate everything. It's okay if the dough is a bit sticky!
  3. Generously flour a clean surface and add your dough. Add some flour to your hands to help with the stickiness as well. Knead your dough until it becomes nice and smooth- this should take 5-8 minutes. You can use a stand mixer with a dough attachment, but I like to just use my hands.
  4. Use your palm to press and roll the dough, fold it towards you, and repeat.
  5. Once smooth, separate the dough into 2 equal sized pieces. I used a food scale to find the total weight and divide that evenly by 2. Once you have 2 balls, roll them a few more times to smooth them out. Form a ball and put them on the counter with the smooth side up.
  6. Take 1 teaspoon of olive oil (you don't need much) and rub the tops of each dough ball. Cover the dough with a damp towel for 1 hour to rise.
  7. After 1 hour, they should have doubled in size. Now it's time to form your pizzas! Lightly flour your surface, and press down the center of the dough ball working your way out towards the crust to keep the air bubbles in the crust. Once the center if flattened, pick the dough up and use the "steering wheel" method, letting gravity stretch the dough. Once stretched a bit, you should be able to use closed fists to pull the dough apart (carefully) to stretch it.
  8. I know that dough stretching directions are tough to follow. I plan to add a video walkthrough, but for now, King Arthur flour has a great video for this:
  9. Dust a pizza peel with semolina flour (my preferred method) or cornmeal, add your pizza to it, then top it before baking! Refer to the notes above this recipe card for a full walkthrough on how to bake your pizza depending on what equipment you have.
Notes: Dense pizza dough- need help! How to make lighter and more airy, Mix 1/3 of the flour with all of the water. Rest 20 minutes. Add salt, sugar and oil and mix to combine. Add malt and yeast and mix to combine.

Homemade Pizza Dough Recipe | CRISPY, CHEWY, BUBBLY CRUST

This is one of the best pizza dough I've ever tried. This dough can stay fresh in a fridge for 72
Duration: 7:22

Best Pizza Dough

Best Pizza Dough
This is absolutely the best pizza dough you can make at home. It has so much flavor, great texture and a beautiful airy interior. It can be stored in the fridge or freezer for ultra convenience and bakes up just as fresh.
Provided by: Mahy
Total time: 150 minutes
Prep time: 150 minutes
Yields: 2 servings
Cuisine: American,Italian
Number of ingredients: 6
  • 1 cup of lukewarm ((body temperature water))
  • 1/2 Tablespoon of instant or active dry yeast
  • 1 1/2 Tablespoons of honey
  • About 2 cups of bread flour (( All purpose flour works too!))
  • 1/2 Tablespoon of kosher salt
  • 1/2 teaspoon of olive oil for the bowl
  • Calories: 60 kcal
  • Carbohydrate: 13 g
  • Protein: 1 g
  • Fat: 1 g
  • Saturated Fat: 1 g
  • Sodium: 1752 mg
  • Fiber: 1 g
  • Sugar: 13 g
  • Serving Size: 1 serving
How to cook:
  1. In a measuring cup, add the honey and yeast to the water and allow that mixture to sit for 1-2 minutes. It will start to go opaque and may foam and show bubbles on the top the longer you leave it—which is ok.
  2. In a mixer bowl, add the flour and salt and mix them well. Then add the ready water mixture and knead the dough until smooth. This dough should not be sticky, but should not feel hard or dry to the touch, it should stick slightly to your fingers.
  3. In a large bowl, add the olive oil and cover the entire inside of the bowl with it. Then put your pizza dough in the bowl and roll it over the oiled surface so it’s entirely covered with a thin layer of oil.
  4. Cover the bowl with plastic wrap and let the dough proof (rise) in a warm spot (like inside your oven while it is shut off) for about 1 1/2 -2 hours until the dough doubles in size at least.
  5. Divide the dough in half ( or more, if making individual small pizzas) and work with one at a time.
  6. About half an hour before that point, preheat the oven to the highest setting.
  7. Place a pizza stone on the middle rack of your oven, and if you don’t have one, place a rimless cookie sheet directly on your oven rack. If you don’t have one either, take a regular cookie sheet and place it upside down on the rack (the rim of the cookie sheet should land on your oven rack).
  8. Using a rolling pin, or with your hands, shape the dough into your desired shape and thickness—Remember the dough will puff in the oven to double the thickness you roll it into!
  9. cover the dough for 10 minutes while you gather your toppings.
  10. Sprinkle your favourite toppings and bake the pizza for 8-12 minutes ( depending on the size and thickness of your dough).
  11. NOTES:
  12. *To make a crisper pizza: roll out the dough thinner than you prefer ( it will still puff up to double its’ size during baking) and right away add your toppings and bake the pizza. Do not let it wait for 10 minutes after being rolled out.
  13. To make a soft interior pizza with a good crisp on the outside, be sure to roll out the dough and cover it for at least 10 minutes before adding your toppings and baking it.
  14. To make a softer crisp on the pizza, allow the rolled out dough to sit for half an hour before adding your toppings and baking it.
  15. To make a really soft pizza, roll out your dough and let it sit half an hour before adding the toppings and bake it at 425 degrees for about 12-15 minutes (depending on the thickness and size of your dough). To make an even softer feel to your pizza, add 1 tablespoon of olive oil to the dough ( Right after adding the water mixture to the flour mixture, add the oil).
  16. To add a more airy texture to your pizza, Let the dough feel sticky after you knead it, and when it’s ready to shape, use your handle and apply minimal pressure on to the dough. Shape it by stretching and pulling rather than pressing.
  17. To freeze or chill the remaining dough:
  18. Fridge: allow the dough to sit back in the oiled bowl in the fridge for up to 3 days. To bake, simply take out of the fridge and let it come to room temperature before shaping and baking.
  19. Freezer: Double wrap the dough in plastic wrap and then place in a ziplock bag in the freezer for up to 3 months. To bake, take out from the freezer and out of the wrap and place it in an oiled bowl over the counter or fridge (depends on when you need to bake it) until it defrost and allow it to come to room temperature before baking.
Notes: Light-as-Air-Pizza | King Arthur Baking, Ingredients · 3/4 cup (188g) lukewarm water · 1 tablespoon (14g) olive oil · 2 teaspoons King Arthur Pizza Dough Flavor, optional · 1 teaspoon (6g) salt · 2 cups (

Soft and Fluffy Homemade Pizza Dough

Soft and Fluffy Homemade Pizza Dough
Forget about pizza take out! Make your own fluffy homemade pizza dough with just 6 simple ingredients. This is a foolproof recipe for a deliciously crispy crust that’s soft and chewy inside.
Provided by: Veronika's Kitchen
Total time: 150 minutes
Cook time: 18 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 6
  • 1 3/4 cups warm water ((about110°F))
  • 2 1/4 teaspoons active dry yeast ((1 packet))
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoon salt
  • 4 tablespoons olive oil ((divided))
  • 3 1/2 cups all-purpose flour
  • Serving Size: 1 pizza
  • Calories: 1111 kcal
  • Carbohydrate: 178 g
  • Protein: 28 g
  • Fat: 31 g
  • Saturated Fat: 4 g
  • Sodium: 1767 mg
  • Fiber: 10 g
  • Sugar: 7 g
How to cook:
  1. In a stand mixer bowl add 1 3/4 cups warm water (about 110°F), 2 1/4 tsp active dry yeast, and 1 tbsp granulated sugar. Give it a stir and let it sit for 5 minutes. The mixture will start to bubble.
  2. In 5 minutes, add 2 tablespoons olive oil, 1 1/2 tsp salt, and 3 1/2 cups all-purpose flour.
  3. In a stand mixer, using a dough attachment, mix the ingredients on low speed until combined. After it’s mixed, let it knead for 5 minutes on low speed. The dough will be a little bit sticky. (If you don't have a stand mixer, first, mix all ingredients with spatula, then knead with your hands.)
  4. NOTE: Because different brands have different flour texture and moisture, you might need to use less or more flour. If your dough is too sticky, simply add a little bit more flour. Though, make sure you don't add to much. It should be soft and a little bit sticky. That will help you to have a chewy and soft texture.
  5. When done, add another 2 tablespoons olive oil to coat the dough from all sides.
  6. Cover the bowl with plastic wrap and a clean towel. Let it rise for 2 hours, it will double in size.
  7. When ready, preheat the oven to 475°F.
  8. Then take off the towel and plastic wrap from the bowl and gently press the dough to deflate. Divide it in half.
  9. Place one half of the dough on a round baking pan. Using your hands, flatten and stretch the dough into a 12-inch disk, leaving the edges lifted.
  10. Top with pizza sauce (or Homemade Marinara Sauce), cheese, pepperoni, and bake at 475°F for 15-18 minutes on a middle rack.
  11. When done, let it rest for 5 minutes, cut into 8 slices with pizza cutter and serve.
Notes: Easy Homemade Pizza Dough (Fluffy and Crispy), Ingredients ; 1 packet active dry yeast ; 1 cup warm water (100-110° F) ; 1 tablespoon granulated sugar ; 2 ½ – 3 cups all-purpose flour ; ½ teaspoon

Homemade Pizza Dough

Homemade Pizza Dough
Yields: 2 servings
Number of ingredients: 8
  • 1 1/2 cup warm water (105-115 degrees Fahrenheit)
  • 1 tablespoon dry yeast (instant)
  • 1 tablespoon sugar
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 3 1/2 to 4 cups all-purpose flour
  • garlic salt, optional
  • corn meal
How to cook:
  1. Mix together warm water, yeast, and sugar in a large mixing bowl (I used my stand mixer bowl). Let sit about 10 minutes until the mixture becomes foamy.
  2. Add olive oil, salt, and 1 1/2 cups of flour and mix to combine. I used my hook attachment on my mixer but you can do this by hand. Slowly add 2 to 2 1/2 cups of flour to mixture until the dough pulls away from the sides of the bowl. Start with 2 cups then add more flour if the mixture is still sticky. It should be barely sticky once the flour is added.
  3. Once the dough is barely sticky, mix on medium-low in your stand mixer with the hook attachment, or by hand, for 5 minutes.
  4. Lightly coat the bowl with olive oil (I used olive oil spray) and roll the dough around to coat the bowl and all the sides of the dough with oil. Cover with plastic wrap or a kitchen towel until it is doubled in size (1-2 hours).
  5. Preheat your oven to 475 degrees Fahrenheit about 15 minutes before you think your dough has risen and place your pizza stone in the oven to preheat (preheat for at least 30 minutes).
  6. After the dough has risen, remove from the bowl and divide into 2 pieces. Make into 2 balls and cover with a kitchen towel and let rest another 15 minutes.
  7. You can freeze the dough at this point in separate plastic bags (spray dough with oil before freezing) or use it immediately. Take the pizza stone out of the oven and cover it with cornmeal. Stretch the dough to the size of the pizza stone and transfer to the stone. You can still stretch it on the stone (Be careful. It's hot!) to reach the edges.
  8. Spray or lightly brush olive oil over the dough then place your toppings on it. If you want, sprinkle garlic salt around the crust (The crust will taste like garlic breadsticks...yum!).
  9. Bake for 12-15 minutes until the crust is golden brown on the outside and the toppings are bubbly and delicious. You can also broil the pizza for a minute or two after you bake it to get an extra bubbly and crispy pizza.
Notes: Pizza Dough Recipe, To add a more airy texture to your pizza, Let the dough feel sticky after you knead it, and when it's ready to shape, use your handle and apply
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