Use our Pizza Dough Recipe to make pizza at home.
Homemade Pizza & Pizza Dough
This standard recipe for homemade pizza includes a pizza dough recipe, ideas for toppings, and step-by-step steps with photos.When your 8-year-old nephew comes to visit, what should you do? Make pizza, naturally!
It’s clear that this is not true. I didn’t think about it until after we were tired. Sorry, Monopoly and Gin Rummy. My dad had just gotten a baking stone for Christmas, and my nephew loves pizza, so it was a great idea.
I told him that if he helped me succeed, he would be mentioned on my website and become famous. This seemed to catch his interest. Even though he thought the cake was “slimy and gross,” he liked picking out his own toppings and thought the finished product was “awesome.”
My Favorite Pizza Dough Recipe
This is how to do it: I put together recipes from Joy of Cooking and Cook’s Illustrated’s The Best Recipe. The dough recipe makes enough for two pizzas that are 10 to 12 inches across.
Next time, I’ll be more patient when I’m stretching out the dough to make it even thinner.
The Best Flour for Making Pizza Dough at Home
Bread flour is the best flour for making pizza dough from scratch. All-purpose flour can be used instead of bread flour in a recipe, but bread flour has more gluten and will make a crispier pizza crust.
How to tell if yeast is working
Pizza dough is made with dry active yeast and yeast that has been mixed with flour. Check the yeast bottle for the date it goes bad. If yeast is too old, it may no longer work.
Also, the yeast is probably dead if it doesn’t start to foam or bloom within 10 minutes of being added to the water in Step 1 of Making Pizza Dough. You have to start over with new, active yeast.
How to Measure the Flour for This Pizza Dough Recipe
Cup amounts can change based on how the flour is scooped (we sort the flour, ladle it gently, and balance it with a tool). So, if you want to measure flour by weight, I suggest you use a kitchen scale. This is the only way to get accurate readings every time.
How to tell if yeast is working
Pizza dough is made with dry active yeast and yeast that has been mixed with flour. Check the yeast bottle for the date it goes bad. If yeast is too old, it may no longer work.
Also, the yeast is probably dead if it doesn’t start to foam or bloom within 10 minutes of being added to the water in Step 1 of Making Pizza Dough. You have to start over with new, active yeast.
How to Measure the Flour for This Pizza Dough Recipe
Cup amounts can change based on how the flour is scooped (we sort the flour, ladle it gently, and balance it with a tool). So, if you want to measure flour by weight, I suggest you use a kitchen scale. This is the only way to get accurate readings every time.
Homemade Pizza & Pizza Dough
PREP TIME
30 mins
DINNER TIME
30 mins
CRASH TIME
90 mins
TOTAL TIME
2 hrs 30 mins
SERVINGS
4 to 6 pieces
YIELD 2 10-inch pizzas
This pizza dough makes about 2 pounds, which is enough for two 1 pound rounds.
What’s in a pizza crust?
1 1/2 cups (355 ml) of warm (105°F to 115°F), but not hot, water. water
1 box (about 2 and 1/4 cups) dried yeast that still works
3 3/4 cups (490g) Spinning flour
2 tablespoons of extra virgin olive oil (leave this out if you’re using a pizza oven that uses wood).
2 teaspoons kosher salt
1 teaspoon sugar
To make the pizza and all the toppings for it
Extra virgin olive oil
Cornmeal (to help move the pizza onto the pizza stone)
Pureed or smooth tomato sauce.
Firm mozzarella cheese, grated
Small pieces of fresh, soft mozzarella cheese that have been clumped together.
Fontina cheese pieces, Parmesan cheese shreds, and Feta cheese shreds.
Mushrooms cut very thinly if they are fresh and sautéed if they are already cooked.
Stems and seeds cut out of bell peppers, thin slices of Italian pepperoncini, and cooked and shreddable Italian sausage.
Slices of black olives
Chopped up fresh basil
As soon as the pizza comes out of the oven, olive oil-coated arugula leaves are thrown on top.
Pesto Pepperoni, cut raw or cooked to a sweet glaze Sliced raw or roasted onions
Thin slices of ham
Creating Pizza Dough
Check the yeast out:
In the big mixing bowl of a heavy-duty stand mixer, you should put warm water. Spread the yeast over the warm water and let it sit for 5 minutes, or until the yeast has dissolved.
If the yeast hasn’t fully dissolved after 5 minutes, stir it. The yeast should start to foam up or bloom, which means it is still alive and working.
(Note that you don’t have to “proof” the dough if you use “instant yeast” instead of “active yeast.” Just add to the flour in the steps that follow.)
How to make and cook pizza dough:
Mix the flour, salt, sugar, and olive oil for one minute on low speed with the paddle tool. Switch out the spoon for mixing with the dough hook.
Knead the pizza dough for 7 to 10 minutes on a low to medium speed with the dough hook.
You can mix and knead the ingredients by hand if you don’t have a machine.
The dough should feel slightly sticky or thick when you touch it. If there is too much liquid in the mixture, add a little more flour.
Let the dough rise:
Coat the inside of a large bowl with a thin layer of olive oil. Put the pizza dough in the bowl and mix it until it is covered in oil.
At this point, you can figure out how long the dough needs to rest and rise. Dough that ferments slowly (for 24 hours in the fridge) will have more complex tastes. The dough will rise to a level that is easy to work with if it ferments quickly (1 1/2 hours in a warm place).
Cover the mixture with plastic wrap.
Place the dough in a warm place (75 to 85 degrees Fahrenheit) for 1 1/2 hours to help it rise quickly.
Leave the dough out at room temperature for eight hours (your kitchen counter is fine) for a medium rise. Put the dough in the fridge for at least 24 hours and no more than 48 hours for a longer rise.
In some ways, the top will taste better the longer the dough has time to rise.
The process of making pizzas
The pizza stone (or pizza pan or bake sheet) should be heated:
Put a pizza stone on a rack in the bottom third of the oven. Heat the oven to 475 degrees Fahrenheit for at least 30 minutes, but ideally an hour. If you don’t have a pizza stone, you can use a pizza pan or a strong baking sheet. You need something that won’t bend when heated.
Two balls are made from the dough:
Take the dough out of the bag. Flour your hands and press down on the dough to make it a little flatter. Half of the mixture is set aside.
Make two balls out of the dough. Put each item in its own bowl, cover with plastic wrap, and let sit for 15 minutes (or up to 2 hours).
Get the decorations ready:
Make the toppings you want. Notably, you don’t want to put too many toppings on each pizza because that will make the crust mushy.
One pizza would need about one-third of a cup of tomato sauce and one-third of a cup of cheese. One or two slices of mushrooms that are very thin are enough to cover a pizza.
Flatten and stretch the ball of dough to make a round:
Flatten one ball of dough at a time with your hands on a lightly floured work surface.
Use your fingers to spread the dough out to a thickness of 1/2 inch, starting in the middle and moving outward. Turn and stretch the dough until you can’t stretch it any more.
Let the dough rest for five minutes before continuing to stretch it to a 10–12-inch circle.
Be careful with the baked goods!
You can also hold the sides of the dough up with your fingers, letting it drop and stretch as you work around the edges.
If your dough gets a hole, place it on a floured surface and press it back together to close it.
Use your palm to press down on the dough’s thicker edge with your hand. Pinch the edges together to make a rim.
Cover the pastry’s surface with olive oil:
To stop the dough from rising, use your fingers to press down and make wrinkles on its surface. Brush olive oil on top of the dough so it doesn’t get soggy from the toppings. Give yourself another 10 to 15 minutes to relax.
Do the same with the second piece of dough.
Sprinkle cornmeal on the pizza peel, then put the folded dough on it:
Spread polenta on your pizza peel or flat baking sheet. (The maize meal will act like tiny ball bearings to make moving the pizza from the pizza peel to the oven easier.)
Place a flattened, already-made ball of dough on the pizza peel.
If the dough lost its shape while being moved, gently reshape it to the size you want.
Spread tomato sauce on it and add toppings:
Spread tomato sauce on the pizza, sprinkle it with cheese, and then add whatever you want on top. Be careful not to put too many toppings on the pizza, or it will get soggy.
Slide pizza into the oven:
Dust the baking stone in the oven with cornmeal. Be careful, though, because the oven is hot! Move the peel gently to see if the dough slides easily. If it doesn’t, gently lift the pizza’s sides and put on a little more cornmeal.
The pizza is moved from the peel to the stone in the oven that is already hot.
Bake:
At 475 degrees Fahrenheit, each pizza should be cooked for 10 to 15 minutes, until the bread is browned and the cheese is golden. Towards the end of the cooking time, you can add more cheese if you want to.
NUTRITION FACTS (PER SERVING)
322 KILLINGS
4g FAT 61g CARBS
10g PROTEIN
Pizza Sauce That’s a Snap to Make
Pizza deserves to be a worldwide favorite food. It’s simple to prepare on your own and may be used in a variety of ways. If you’re craving pizza but don’t feel like spending hours in the kitchen, this is the sauce for you.
Ingredients
Can of tomato paste, 15 ounces
Fifty milliliters of tomato paste
One-fourth cup of grated Parmesan cheese
A quarter cup of sliced onion 1 clove of minced garlic 1 teaspoon of dried thyme
Powdered coriander at a half milligram
Sodium, 14 teaspoon
Black pepper extract (0.2 milligrams)
Instructions
In a medium-sized pot, mix together all of the ingredients.
After coming to a boil over medium heat, reduce heat to low and simmer for 30 minutes, or until thickened.
Use right away, or store in the fridge for up to 5 days in an opaque container.
Conclusion
Enhance the taste of your next pizza with this easy and quick pizza sauce. It doesn’t take long and you just need a few basic supplies. So, the next time you’re in the mood for pizza, give this sauce a go.
FAQ
Can canned tomatoes be replaced with raw ones?
Raw tomatoes are an excellent alternative to canned ones. Toss the tomatoes into the pan after being segmented and adding the rest of the ingredients.
Can I alter the sauce by using additional components?
The marinade may be customized to your tastes by adding or removing components. Most common changes include:
Granulated red pepper
Italian seasonings and herbs
Granulated garlic
Granulated Onions
Sugar
How can I keep the sauce fresh?
In an airtight container, the sauce will keep in the fridge for up to five days. It may also be frozen for a period of up to three months.
The Best Ever Mozzarella Pizza Sauce Recipe
Pizza is a worldwide favorite and may be cooked in a wide variety of ways. One of the most important choices to make while making pizza is what kind of cheese to use.
Cheese comes in a wide range of flavors and textures, and each kind is unique. The finest pizza starts with the best cheese, and we’ll show you how to choose the right kind of mozzarella and use just the right amount in this recipe.
Ingredients
1 cup of warm (between 105 and 115 degrees Fahrenheit) water. water
equal amounts of sugar and dry active yeast
Extra olive oil for brushing the dough, extra 2 teaspoons
SALT, 1 TEASPOT
Add more flour if you need to (3 cups total)
Pizza Sauce, One Cupful
1 cup of mozzarella cheese, chopped
Toppings of choice
Instructions
Yeast, sugar, and warm water should be mixed together in a big bowl. After 5 minutes, the yeast should begin to foam.
Put 2 cups of flour, salt, and olive oil in a basin and stir together. Knead the dough until it forms a ball.
The dough should be smooth and elastic after being kneaded for 5 to 7 minutes on a lightly floured surface.
Let the dough rise in a warm place for an hour, or until it has doubled in size, in a greased bowl covered with plastic wrap.
Turn the oven temperature up to 450 degrees F.
Split the dough in two by punching it down. Each piece is rolled out into a circle that is 12 inches in diameter.
Put the mixture onto baking sheets that have been buttered. Evenly coat the dough with pizza sauce, stopping 1 inch from the edge.
The pizza sauce should be covered with mozzarella cheese. Sprinkle on the seasonings you like most.
15 to 20 minutes, until the crust is golden and the cheese is melted and bubbling.
Cool for a couple of minutes before slicing and serving.
How many kinds of cheese do you think pizza can accommodate?
Pizza may be made using a wide variety of cheeses. Popular cheeses include mozzarella, provolone, cheddar, Parmesan, and Romano. Because there is a wide variety of cheeses, you may play around with different combinations to find the ones you like most.
How much cheese should I put on my pizza for it to be perfect?
If you want your pizza to have just the right amount of cheese, follow these guidelines:
Make sure you’re using a good mozzarella cheese.
You may stop adding cheese now.
Pizzas are best when baked in a hot oven.
Please allow the pizza to rest for a few minutes before cutting and serving.
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