Homemade Pizza Dough Recipe
Table of Contents
Perfect Pizza Dough for Beginners
There’s something incredibly satisfying about creating your own pizza from scratch. It all starts with the foundation of any great pizza, the dough. Whether you’re using a wood-fired or gas pizza oven, the secret to a delicious, crispy, and flavourful pizza lies in perfecting your dough. Here’s our pizza dough recipe that we use for perfection every time.
Ingredient List
To make the perfect pizza dough for roughly 4 pizzas, you will need:
- 500g (4 cups) of all-purpose flour (or 00 flour for a more authentic Italian texture)
- 325ml (1⅓ cups) of warm water (around 40°C or 105°F)
- 10g (2 tsp) of salt
- 7g (2 tsp) of sugar
- 10g (2 tsp) of olive oil
- 1 packet (7g or 2¼ tsp) of active dry yeast
Step by Step Guide for Our Pizza Dough Recipe
Activate the Yeast:
- Begin by pouring the warm water into a small bowl.
- Add the sugar and yeast, stirring gently to dissolve.
- Let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active and ready to be used. If your yeast doesn’t froth, it might be old or the water might be too hot or too cold. Ensure the water temperature is between 38°C-43°C (100°F-110°F).
Mix the Dough:
- In a large mixing bowl, combine the flour and salt. Mix well to ensure the salt is evenly distributed.
- Create a well in the centre of the flour mixture and pour in the yeast mixture along with the olive oil.
- Using a wooden spoon or your hands, mix until a rough dough forms. Make sure all the flour is incorporated and the dough starts to come together.
Knead the Dough:
- Transfer the dough onto a clean, floured surface.
- Knead the dough for about 10 minutes. To knead, press the dough with the heel of your hand, fold it over, and rotate it slightly. Repeat this process. The dough should become smooth, elastic, and slightly tacky but not sticky. If it sticks to your hands, add a little more flour. If it's too dry and cracks, add a small amount of water.
First Rise:
- Lightly oil a large bowl and place the dough in it, turning it to coat with oil. This prevents the dough from drying out.
- Cover the bowl with a damp cloth or cling wrap.
- Let it rise in a warm, draft-free area for about 1-2 hours, or until it has doubled in size. A good place for this is inside an oven with the light on or in a microwave (turned off) with a bowl of hot water placed inside to create a warm environment.
Alternatively, you can use a cold resting method for a more flavourful dough. (this is the method we use)
- After kneading, place the dough in a lightly oiled bowl and cover it with cling wrap.
- Refrigerate the dough for 24-48 hours. This slower fermentation process enhances the flavour and texture of the dough.
- Before using, let the dough come to room temperature for about 1-2 hours.
Shape the Pizza Dough:
- Once the dough has risen, punch it down to release the gas. You can use a sharp knife to do this.
- Transfer the dough back to a floured surface.
- Divide it into 2-4 equal portions, depending on the size of the pizzas you want to make. For standard-sized pizzas, dividing the dough into 4 portions works well.
- Shape each portion into a ball and let them rest for about 10 minutes under a damp cloth. This resting period relaxes the gluten, making the dough easier to stretch.
Final Shaping:
- On a floured surface, use your hands or a rolling pin to stretch each dough ball into a circle. Start by pressing down the centre and working your way outwards, leaving a thicker edge for the crust.
- Aim for a thickness of about ¼ inch for a traditional pizza crust. If you prefer a thinner crust, you can stretch it a bit more.
- If the dough springs back and is difficult to stretch, let it rest for another 5-10 minutes to relax the gluten further.
Hints and Tips
- Use 00 Flour: This finely ground Italian flour gives your dough a light and chewy texture, ideal for high-temperature ovens. If you can’t find 00 flour, all-purpose flour works well too.
- Temperature Matters: Warm water helps activate the yeast, while a warm, draft-free environment aids in proper rising. Avoid using water that is too hot, as it can kill the yeast.
- Kneading is Key: Proper kneading develops the gluten in the flour, giving the dough its elasticity and structure. A well-kneaded dough should be smooth and elastic.
- Patience Pays Off: Allowing the dough to rise adequately results in a better texture and flavour. Don’t rush the rising process.
- Resting Time: Letting the dough rest after shaping helps relax the gluten, making it easier to stretch and shape.
Common Mistakes and How to Avoid Them
Dough is Too Sticky:
- Solution: Gradually add more flour while kneading until the pizza dough is manageable but still slightly tacky. Be careful not to add too much flour, which can make the dough tough.
- Solution: Ensure your yeast is fresh and the water is not too hot or cold. The ideal temperature is around 40°C (105°F). Also, make sure the dough is in a warm, draft-free environment during the rising process.
- Solution: Avoid over-kneading. Knead just until the dough is smooth and elastic. Also, make sure not to add too much flour during the mixing and kneading stages.
- Solution: Practice makes perfect. Consistently check the thickness as you roll out the pizza dough, aiming for about ¼ inch. Use a rolling pin for more even thickness if needed.
- Solution: Preheat your wood-fired or gas pizza oven thoroughly. For wood-fired ovens, maintain a consistent temperature by managing the fire properly. For gas ovens, ensure the oven is preheated to the highest temperature setting.
Creating the perfect pizza dough is an art that improves with practice. Follow these steps, avoid common mistakes, and you’ll be on your way to making pizzeria-quality pizzas right in your own home. Whether you prefer the smoky flavour from a wood-fired oven or the convenience of a gas oven, this pizza dough recipe will serve as a reliable base for all your pizza-making adventures. Happy baking!
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