Homemade Pizza & Pizza Dough
Classic homemade pizza with a perfectly crispy crust made from simple pantry ingredients. The versatile dough recipe yields enough for two 25-30 cm pizzas that can be customized with your favorite toppings.
Equipment
Ingredients
Pizza Dough
warm water (warm)
355 ml
active dry yeast
7 g
bread flour
490 g
extra virgin olive oil
30 ml
kosher salt
10 g
granulated sugar
4 g
Pizza Toppings
tomato sauce
120 ml
mozzarella cheese (grated)
150 g
parmesan cheese (grated)
60 g
mushrooms (sliced)
100 g
bell peppers (sliced)
100 g
pepperoni (sliced)
80 g
black olives (sliced)
50 g
fresh basil (chopped)
10 g
Instructions
Proof the yeast
Place warm water in a large bowl and sprinkle yeast over it. Let sit for 5 minutes until yeast dissolves and begins to foam.
Make and knead the pizza dough
Add flour, salt, sugar, and olive oil to the yeast mixture. Mix on low speed for 1 minute, then knead with dough hook for 7-10 minutes until dough is slightly sticky.
Let the dough rise
Coat dough with olive oil and place in a large bowl. Cover with plastic wrap. For quick rise: 1.5 hours in warm place. For better flavor: 24 hours in refrigerator.
Preheat the pizza stone
Place pizza stone on rack in lower third of oven. Preheat oven to 245°C for at least 30 minutes.
Divide the dough into 2 balls
Deflate dough and divide in half. Form 2 round balls and let rest for 15 minutes.
Prep the toppings
Prepare desired toppings. Sauté any raw vegetables or cook raw meat beforehand. Use about 1/3 cup each of sauce and cheese per pizza.
Flatten and stretch the dough
Flatten dough ball with hands on floured surface. Press from center outwards to 1/2-inch thick. Stretch and turn until it reaches 25-30 cm diameter. Let rest 5 minutes if needed.
Brush dough with olive oil
Press dents into dough surface to prevent bubbling. Brush top with olive oil and let rest 10-15 minutes.
Transfer dough to pizza peel
Sprinkle pizza peel with cornmeal. Transfer flattened dough to peel and reshape if needed.
Add sauce and toppings
Spoon tomato sauce onto dough, sprinkle with cheese, and add desired toppings. Do not overload with toppings.
Bake the pizza
Slide pizza onto hot pizza stone. Bake at 245°C for 10-15 minutes until crust is browned and cheese is golden.
Original recipe
Storage
Uncooked dough can be frozen for up to 3 months. Thaw overnight in refrigerator before using.
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