HOMEMADE PIZZA

This homemade pizza dough recipe is great for beginners and yields a soft and chewy pizza crust. 

homemade pizza recipe

Everybody loves pizza and it so easy to make it.Let’s see how to make homemade pizza along with homemade pizza sauce in your own kitchen.

Ingredients

  • 1cup (230 ml) warm water (105°F-115°F)
  • Half teaspoon of active dry yeast
  • 3 cups (415 g) bread flour/all purpose flour
  • 1 Tbsp olive oil
  • 1teaspoon salt
  • 1 teaspoon sugar

How to make Homemade Pizza

1. Proof the yeast:

Place the warm water in the large bowl . Sprinkle sugar and yeast over the warm waterand stir them well until the yeastand sugar get dissolved completely and keep it aside for 5 minutes for the yeast get activated.The yeast should begin to foam or bloom, indicating that the yeast is still active and alive.
(Note that if you are using “instant yeast” instead of “active yeast”, no proofing is required. Just add to the flour in the next step.)

2. Prepare and knead the pizza dough:

Mix together the flour ,salt and olive oil into the yeast mixture in the bowl.
Knead the dough .
The dough should be a little sticky, or tacky to the touch. If it’s too wet, sprinkle in a little more flour.
Knead the dough for 8-12 minutes until the dough become soft and supple and elastic enough to withstand all the stretching and puffing later.

3. Let the pizza dough rise :

Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil.
At this point you can choose how long you want the dough to ferment and rise. A slow fermentation (24 hours in the fridge) will result in more complex flavors in the dough. A quick fermentation (1 1/2 hours in a warm place) will allow the dough to rise sufficiently to work with.
Cover the dough with plastic wrap.

MAKE AHEAD FREEZING INSTRUCTIONS

After the pizza dough has risen, you can freeze it to use later. Divide the dough in to small portions you will be using to make your pizzas. Place on parchment paper or a lightly floured dish and place, uncovered, in the freezer for 15 to 20 minutes. Then remove from the freezer, and place in individual freezer bags, removing as much air as you can from the bags. Return to the freezer and store for up to 3 months.
Thaw the pizza dough in the refrigerator overnight or for 5 to 6 hours. Then let the dough sit at room temperature for 30 minutes before stretching it out in the next steps.

4. Divide the pizza dough into 3-4 balls:

Degas the dough and divide it into 3 or 4 parts.

Let them sit for 20-30 minutes until the gluten strands loosen and relax and then it will be easy for us to shape it into discs.

5.Flatten dough ball, and stretch out into a round:

Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface.
Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick.
You can store the rest of the balls in refrigerator for unto 1 week.Bring it to room temperature before rolling it into disc.

6.Spread with homemade Pizza sauce  and sprinkle with your favorite toppings.

For making wonderful pizza we need our oven to be exceptionally hot.Preheat the oven to the highest temperature your pizza pan can withstand.
Here i have used a perforated pizza pan which helps the heat to reach the entire crust as it bakes,which result in crispier pizza crust and no more soggy pizza crust:)

7.Bake pizza at 450 F or more for 14-16 minutes.

Cooking hot and fast means that your crust won’t dry out as it browns.

You will get delicious pizza with crunchy edges and tasty homemade tomato sauce loaded with your favorite toppings.
Enjoy making homemade pizza 🙂

Watch the video to see how easy it is to make Homemade Pizza :

pizza recipe

Homemade Pizza Recipe

This homemade Pizza recipe will help you make soft and chewy crusted pizza in a simple and easy method.
5 from 3 votes
Prep Time 17 mins
Cook Time 16 mins
Proofing Time 2 hrs
Total Time 2 hrs 33 mins
Course Main Course
Cuisine American
Servings 4 pizza

Ingredients
  

  • 230 ml warm water 1 cup(105°F-115°F)
  • 1/2 tsp active dry yeast
  • 415 g bread flour/all purpose flour 3 cups
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp sugar

Instructions
 

Proof the yeast:

  • Place the warm water in the large bowl . Sprinkle sugar and yeast over the warm waterand stir them well until the yeastand sugar get dissolved completely and keep it aside for 5 minutes for the yeast get activated.The yeast should begin to foam or bloom, indicating that the yeast is still active and alive.(Note that if you are using “instant yeast” instead of “active yeast”, no proofing is required. Just add to the flour in the next step.)

Prepare and knead the pizza dough:

  • Mix together the flour ,salt and olive oil into the yeast mixture in the bowl.Knead the dough .The dough should be a little sticky, or tacky to the touch. If it’s too wet, sprinkle in a little more flour.Knead the dough for 8-12 minutes until the dough become soft and supple and elastic enough to withstand all the stretching and puffing later.

Let the pizza dough rise :

  • Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil.At this point you can choose how long you want the dough to ferment and rise. A slow fermentation (24 hours in the fridge) will result in more complex flavors in the dough. A quick fermentation (1 1/2 hours in a warm place) will allow the dough to rise sufficiently to work with.Cover the dough with plastic wrap.
  • MAKE AHEAD FREEZING INSTRUCTIONS
    After the pizza dough has risen, you can freeze it to use later. Divide the dough in to small portions you will be using to make your pizzas. Place on parchment paper or a lightly floured dish and place, uncovered, in the freezer for 15 to 20 minutes. Then remove from the freezer, and place in individual freezer bags, removing as much air as you can from the bags. Return to the freezer and store for up to 3 months.Thaw the pizza dough in the refrigerator overnight or for 5 to 6 hours. Then let the dough sit at room temperature for 30 minutes before stretching it out in the next steps.

Divide the pizza dough into 3-4 balls:

  • Degas the dough and divide it into 3 or 4 parts.
    Let them sit for 20-30 minutes until the gluten strands loosen and relax and then it will be easy for us to shape it into discs.

Flatten dough ball, and stretch out into a round:

  • Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface.Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. You can store the rest of the balls in refrigerator for unto 1 week.Bring it to room temperature before rolling it into disc.

Spread with homemade Pizza sauce  and sprinkle with your favorite toppings.

  • For making wonderful pizza we need our oven to be exceptionally hot.Preheat the oven to the highest temperature your pizza pan can withstand.Here i have used a perforated pizza pan which helps the heat to reach the entire crust as it bakes,which result in crispier pizza crust and no more soggy pizza crust:)

Bake pizza at 450 F or more for 14-16 minutes.

  • Cooking hot and fast means that your crust won’t dry out as it browns.
    You will get delicious pizza with crunchy edges and tasty homemade tomato sauce loaded with your favorite toppings.Enjoy making homemade pizza 🙂

Video

Keyword homemade pizza

This Post Has 14 Comments

  1. Judi Warner

    I’m making the pizza dough and I neglected to add the salt. Will it rise or cook differently? It will rise in the refrigerator for 24 hours.
    I do so love your recipes! Thank you so much for sharing your talents Dr. Bincy.
    Judi

    1. Bincy Chris

      Hi Judy,Glad you like my recipes.Adding salt in a pizza dough will not affect the “rising” or the “texture of baked product” …but it will definitely affect the taste of bread.The bread without salt will taste bland.So i would suggest you to add salt to the dough before baking.So take the dough out of the fridge and let the dough sit for 15-20 minutes or until it comes to room temperature.You can dissolve the salt in 1 tsp water and add it to the dough..knead the dough to make sure the salt is evenly distributed in the dough.Then divide the dough into balls and then continue with the rest of the steps.All the best for making wonderful pizza.

  2. Manuri Mettananda

    Hello Bincy Chris! Couldn’t wait to tell you that I did try out the pizza dough and it came out beautifully! Thank you ever so much for sharing this recipe and many of the others !

    1. Bincy Chris

      Hi Manuri,I am so happy to hear you made pizza and it turned out really well.Thank you so much for taking your time to write back me.

  3. Jasper Baldero

    5 stars
    I have tried a number of your recipes, including this one. They are easy to follow and delicious. Thanks for sharing your knowledge of bread-making.

    1. Bincy Chris

      Hi Jasper,I am so happy to hear you found this recipe easy and delicious.Thank you so much for taking your time to write me and for rating this recipe.

  4. Jennifer

    Hi bincy…

    I tried lot of receipes from you and all cane out really well .. thank you for sharing..
    For this rise of pizza dough 24 hrs or 1 1/2hrs is the best?

    1. Bincy Chris

      Hi Jennifer,I am so happy to hear you made several of our recipes and that you are pleased with the result.For this pizza,I have tried both ways short and long proofing(after 1 and 1/2 hours i keep the dough in fridge) and there was not much difference in flavor..both came out delicious.So,You can proof them according to your convenience.Pizza will turn out great!

  5. Jenney

    5 stars
    Hi Brincy
    I just love your recipes……I have tried almost all of your breads except for a few and they have always worked for me with no failures…..thank you for your hard work…..because of you i can show off as a bread expert….

    1. Bincy Chris

      Hi Jenney,I am so happy to hear you made several of our bread recipes and they turned out really well.Thank you so much for taking your time to write back me and for rating this recipe.

  6. RUCHIKA SHAH

    5 stars
    Hello Bincy,
    I have as yet to try your recipes, but i have saved them and will definitely be trying it.
    I am a little bit confused about yeast proofing for all kind of breads. For instant yeast I understood that it can be added directly to the flour, but should the milk or water which is added to it be warm or at room temperature. For dry active yeast I understand that it needs to be warm to activate it. Please help me with the instant yeast.

    1. Bincy Chris

      Hi Ruchika,So happy to hear you are planning to make some of our bread recipes.Hope you enjoy!

      For any kind of yeast(instant or active dry yeast) to bloom up, need slightly warm environment (95 F).

      Instant yeast can be used directly with flour as they are very fine granules.In my recipes, I like to dissolve them with liquid ingredients as it reassures the complete distribution of yeast cells everywhere in the dough.

      The active dry yeast is having bigger granules and so it needs to be dissolved in liquid for the proper activation.

      Hope this helps.

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