Print

Homemade Pizza Dough

Make your own pizza at home with this easy and delicious pizza dough recipe! Recipe with step-by-step photos.

Ingredients

Instructions

To make the pizza dough

  1. Place the flour, instant yeast, salt and sugar into a large mixing bowl. I use an electric stand mixer to make bread, but you can also make the bread by hand.
  2. Measure the water into a measuring jug, and add the olive oil.
  3. Lightly mix together the dry ingredients.
  4. Slowly add the liquid ingredients until the mixture comes together into a dough. You may not need all of the liquid, or you may need to add a bit extra.
  5. Knead the dough for about 5 to 10 minutes. I generally do this on medium speed with the stand mixer.
  6. The dough should be ready when it is smooth and elastic in texture.
  7. Lightly oil a clean, large mixing bowl.
  8. Place the dough into the bowl, cover with a clean tea towel, and place the bowl somewhere warm for the dough to double in size. This should take 1 to 2 hours. (See Kitchen Notes below)
  9. Once the dough has doubled in size, punch it back to knock out the air.
  10. Knead the dough gently (just a few turns) until it soft and smooth again.

To cook the pizza

  1. Preheat the oven to 220°C/430°F.
  2. Place a large baking tray to preheat in the oven, and which is large enough to hold the pizza tray you are using.
  3. Transfer the dough onto a 30 cm/12 inch round pizza tray, or onto a large baking sheet. With the latter, you could make a free-form pizza, either round or rectangular, and you could even stretch the dough to make a thinner and larger pizza.
  4. Gently stretch the dough to fill the pizza tray, or into your desired shape.
  5. Stretch the dough by simply pulling the edges outwards. As you stretch the dough, it may shrink back a little. Let the dough shrink or relax after each stretch, before you continue stretching to your desired shape. The dough will rise a little upon baking, so keep the thickness of the dough in mind.
  6. Bake the pizza dough for about 10 minutes, or until the top of the dough is dry to the touch. The dough should still be pale in colour.
  7. Spread the dough with the sauce of your choice, leaving a small border.
  8. Add some freshly grated mozzarella and the toppings of your choice.
  9. Bake for a further 15-20 minutes, or until the cheese has fully melted and the edges of the pizza are lightly golden.
  10. Serve immediately.

Kitchen Notes

MINI PIZZAS OR KIDS PIZZA
This recipe makes enough pizza dough to divide into 4 portions for 4 small pizzas.

DIFFERENT TYPES OF FLOUR
* This recipe works well with plain flour (all-purpose flour) or strong white bread flour.
* For Swiss readers: I use Zopfmehl (or farine pour tresse) when making bread and enriched dough.

DIFFERENT TYPES OF YEAST
* Please note that there is a difference between instant yeast (also called instant dried yeast or fast-action dried yeast) and dried yeast (also called active dry yeast). If you are not sure what type of yeast you have, please check the packaging for instructions on how to use the yeast.
* With instant yeast, you can add it directly to the flour mixture without having to activate it first.
* With dried yeast, you will need to activate it first (usually in some warm liquid).

PROOFING THE DOUGH
Dough needs a warm environment for the yeast to activate and cause the dough to rise. If you don’t have a warm place in your home, try one of the following ideas:
* In the oven with the oven light switched on (works only for some ovens).
* In the oven with a tray of boiling water on the bottom shelf.
* In the oven at a low temperature of about 25-30°C (77-86°F).
* On the open oven door, with the oven turned on at 100°C (212°F).

OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.