Homemade Pizza and Pizza Dough Recipe
A homemade crust makes all the difference in this Homemade Pizza and Pizza Dough recipe. It’s chewy, golden, and perfect for whatever toppings you love—classic pepperoni or whatever’s in the fridge.
Servings: 8 people
Calories: 262kcal
Ingredients
For the Pizza Dough
- 1/2 cup warm water (110 degrees)
- 1 1/4 cup room temperature water
- 1 tbsp active dry yeast
- 1 tsp granulated sugar
- 1 1/2 teaspoon coarse kosher sea salt
- 2 tbsp olive oil
- 4 cups all-purpose flour plus more as needed for the work surface
Instructions
- In a 2-cup liquid measuring cup, add 1/2 cup warm water and the yeast. Sprinkle the sugar over the top and allow it to sit for 5–7 minutes or until the mixture begins to puff. Add the oil and the room temperature water. Whisk gently to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the salt, flour, and water mixture. When the dough begins to form a ball, remove the paddle attachment and replace it with the dough hook. With the mixing speed on low, knead the dough for 4–5 minutes or until a ball begins to form and the dough becomes smooth and elastic.
- Remove the dough ball from the bowl and place it in a large, well-greased bowl (I prefer using olive oil, but you can also use Pam). Cover the bowl tightly with plastic wrap and allow it to rise for 1 hour or until doubled in size.
- To deflate the dough, punch it with your fist. Turn it onto a lightly floured surface and divide into two or three balls (depending on how big and how many pizzas you want to make—I always make two).
- Roll each ball out on a lightly floured surface. Transfer to a pizza pan and fold the edges over to form a crust.
- Place your desired toppings on, then bake at 450 degrees Fahrenheit (232 degrees Celsius) for 8–12 minutes or until cooked through.
Notes
To reduce grease on your pizza, microwave pepperoni on a paper towel–lined plate for 15–20 seconds on high. Dab off the excess grease before adding to your pizza.
To STORE leftover homemade pizza, let it cool completely, then place slices in a Ziploc or airtight container. You can also stack slices between parchment paper on a paper plate and place the whole stack in a large freezer-safe bag. Refrigerate for up to 4 days or FREEZE for 2 months.
To REHEAT, microwave for 30 seconds, then crisp in a hot, lightly oiled skillet or warm in a 375°F (190°C) oven for 8–10 minutes. If reheating from frozen, thaw in the fridge overnight for best texture.
For unbaked pizzas, prebake the crust at 450°F (232°C) for 4–5 minutes, add toppings, wrap tightly, and place in the freezer. Bake from frozen at 500°F (260°C) for 10 minutes, or until the crust is golden and the cheese is melted.
Nutrition
Calories: 262kcal | Carbohydrates: 48g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 440mg | Potassium: 72mg | Fiber: 2g | Sugar: 1g | Vitamin C: 0.001mg | Calcium: 11mg | Iron: 3mg
