Homemade Pizza Dough

Homemade Pizza Dough
This is the only homemade pizza dough recipe I ever use. It is so easy and it tastes delicious!
(Yields: 2 large pizzas)

Homemade Pizza Dough

Homemade Pizza Dough

Ingredients

  • 1 1/2 c. warm water
  • 2 T. sugar
  • 2 1/4 t. active dry yeast (one 1/4 oz. packet)
  • 3 3/4 c. flour
  • 1 T. Kosher salt
  • 3 T. extra virgin olive oil

Instructions

  • Combine water, sugar and yeast in small bowl. Let sit 5 minutes. Mix flour and salt together in the bowl of a heavy duty mixer fitted with dough hook. Add oil to yeast mixture. Pour yeast mixture into flour mixture and knead on low speed for 10 minutes. (If mixing by hand, knead dough for same amount of time.) Place dough in a lightly oiled bowl, turning to coat. cover with plastic wrap and let rise in a warm place for 1 hour.
  • Punch dough down and divide in half. Shape into 2 balls. lightly brush dough balls with olive oil and cover completely with plastic wrap. Let rise another 45 minutes. Preheat oven to 450 degrees. Lightly grease pizza pan or dust with cornmeal. Take each dough ball and using your fingers, pat it out from the center to the edge, leaving the outer edge a bit thick. Top with favorite toppings. Bake 10-15 minutes until edges are golden brown.
http://www.favfamilyrecipes.com/homemade-pizza-dough.html

37 thoughts on “Homemade Pizza Dough

  1. This sounds pretty easy and has to be better than store bought. I was just wondering if you can freeze the dough after it rises completely. I typically make just one pizza at a time but rather than halve the recipe i thought it might be nice to have the other premaid for next time. Thank you!

    • I’m not sure.. I never have frozen it. I have refrigerated it to use the next day and it worked fine so I am sure you could freeze it… since I have never done it though I don’t know if it will be as good! Let me know if you do it and it turns out ok!

    • I’ve done it! Freeze the dough before the 2nd rise, after dividing. Easiest way is to coat a freezer bag with oil, drop in the dough & squeeze out the air. I have never stored it longer than a month. When you are ready to use it, pull out of freezer and thaw on counter for about 2 hours, which allows it time to thaw and rise. I leave it in the bag and just work a little harder to get it into “pizza” shape. It works great and if you have a small family like mine, it makes the 2nd pizza night faster. :)

    • I made this recipe and froze the other half for later. I pulle it out a week later and let it rise….shaped it into another pizza and it was just as good as if it was freshly made. I oiled my zip-lock baggie and shaped it in the bag.

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  5. Hi! Thanks for dough recipe! I made it and it was awesome. We loved it. It was sooooo right and good. I wanted to know if i can use the same recipe and use whole wheat flour instead? Thanks!

    • I love this recipe! This is the first time I ever made my own pizza dough, it was so good, I’ll never use another recipe.

      Larissa, I made mine with a combination of whole wheat and all purpose flower and it turned out great. Haven’t tried full whole grain, though.

      Thanks for the awesome recipe!

  6. What brand of flour do you use? I have made this but always have to add quite a bit more flour to make this a smooth unstickly ball after kneading….or maybe I measure my flour differently?…I spoon flour into my cup.;..not scoop it…do you sccop yours…therefore getting more flour in the 3 3/4 cup than I do by spooning…..thanks

    Otherwise it turned out great and we loved it.

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  8. Hi there! This looks so easy! Have you used this dough for other italian dishes like stromboli or as a calzone? I’m going to try the pizza recipe tonight. Also, I’m happy to hear that whole wheat flour can be used. Thanks for the information!

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  10. The measurements for the sugar and salt are listed as T or tablespoons. Is this correct? Other recipes only call for teaspoons of these two ingredients. Thanks!

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