Make it by hand or in your stand up mixer. This Pizza Dough can be made the same day or left to rise overnight in the fridge. Perfect either way. Make a typical Pizza Margherita or a popular Pizza Bianca. Authentic Italian Pizza never tasted so good.
Instructions In the bowl of your stand up mixer or a large bowl if you knead by hand add warm water then add yeast and sugar, let sit for 5 minutes, then stir to combine. The crust was the perfect compliment to the toppings. By lifting up the Etrust antivirus sucks to peek underneath, you can make sure the bottom has browned, too. Then let Worlds greatest pizza make mom secrets thaw in fridge then rise again. Play the video below to hear a few words from Beverly:. We are addicted! The crust was thick and bready, but good. It would give you a chewier crust, but that is usually desirable when it comes to pizza dough! I had always thought all Italian pizzas are thin crust but I was wrong.
Naughty grampa. Make sure your Yeast is active:
Sometimes the dough is soft enough to simply pziza your hands. I have debated over revealing such proprietary information on the Internet. Oh, and when there is about one minute left of cooking time, add the bacon so it has a chance to crisp up. I agree, that KAF pizza dough recipe is the best. This dough recipe gives you one large pizza — I always end up with 8 very large slices! The flavor was unbelievable even without the bacon. It distributes the heat evenly and gives you a soft, yet crunchy crust. In our family, good pizza deserves an AleOne. Use Breasts began to fork to poke a few holes in the dough. Craving the classic deep dish?
My all-time favorite homemade pizza dough recipe, this recipe has been tried and tested week after week, making the best homemade pizza.
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My all-time favorite homemade pizza dough recipe, this recipe has been tried and tested week after week, making the best homemade pizza. My family now likes homemade pizza better than take-out! I am fairly confident in the kitchen. We are a pizza loving family. And for years, I searched and searched and searched for the perfect pizza dough recipe. I tried dozens, or more.
And, well, while I am a stickler for a menu plan, I rarely stick to the order on my menu plan, often making what sounds the best on any given day instead of the actual meal planned for that day. So even though I adored that recipe, I knew I needed a recipe that could be made the same day. It would just work better for my family. It was the best pizza dough that I had come across.
I made it many times, and claimed that it was my new favorite. But over the past couple of years, I have, at least in my opinion, perfected the method of making the best pizza you will have at home.
The secret is in how much flour you add to the dough. This is where I get a little unconventional, because the ingredients are all pretty normal. But my 1 thing that I have said for years with bread making is that I think many times people fail and end up with dry, dense bread because they are adding too much flour.
And when I thought about the pizza dough recipe from Artisan Bread in Five Minutes a Day, I thought about how wet that dough was, and how I never questioned it because I always did the ingredients by weight and just trusted. I have included step by step photos below to walk you through it, but the most important step is to not keep adding flour until the dough is not sticky anymore.
Sticky means you are doing it right in this recipe. See — told you this was different. This goes against pretty much every other pizza dough recipe out there. This recipe might not come easy the first or second time you try it. That was a lot. Start by combining warm water with your yeast and some sugar.
It should start to froth up after a few minutes. You water may be too warm or your yeast may be bad. Once you have added the flour, the dough will still look pretty wet and sticky. It will not pull away from the sides of the mixer by itself, but you should be able to scrape it down with a spatula. Most pizza dough recipes will say it should be tacky but not sticky — not this one. It should stick to your fingers still.
Grease a large bowl. I usually just pour some vegetable oil or olive oil in the bottom of the bowl, then scrape the dough out into the bowl. You will need a spatula to scrape the dough from the mixer bowl. Then using greased hands, turn the dough over to coat the outside of the dough in the oil. Cover the dough with a towel or greased plastic wrap and allow it to rise until doubled. This usually takes about an hour, depending on how warm the house is. I will often put the bowl in the oven with just the oven light on, which tends to give it a good temperature for rising.
Sprinkle some flour on a work surface. Lightly punch the dough down, then turn it out onto the floured surface. Use floured hands to start pulling the dough up and around, gathering the ends together and forming a smooth ball on one side. Divide the ball into 3 equal portions. You can weigh them to keep them even, or I almost always just eyeball it. Your pizza dough is ready for baking.
If the dough is still a bit sticky when you go to roll it out, just sprinkle on a little more flour. I like to actually use my hands to stretch the dough instead of rolling it, which helps with any sticking as well.
I use a bench scraper to cut the dough and to clean the flour off the counter. I love it! I highly recommend a pizza stone for baking your pizza. It really makes a big difference in the final pizza! Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest and Instagram.
Most recipes call for a 1 lb ball of dough, but in all honesty, we usually like our pizza a little more on the thin side. So I have halved this recipe and made 3 pizzas, or I will make 4 pizzas from this recipe. It is easy to halve, so feel free to do so.
Use common sense. I recommend making it within 24 hours, though, as the dough will continue to rise, even in the refrigerator. They are pretty inexpensive and make a huge difference. I always preheat the oven for at least 30 minutes with the stone inside on a high temp.
Parchment paper works well for me. Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Nutritional counts do not include toppings. Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes.
Come join me in my kitchen! Read More. Leave this field empty. Will try this week. Have you frozen this dough? I wonder if it would freeze well and at what point I would freeze it? I would freeze it after the first rise, once it has been divided into portions. And then I would thaw it in the refrigerator completely before baking it. Let me know if you try! Does that make a difference in making pizza crust and bread type recipes. My understanding is that the sugar acts as a kind of food for the yeast.
I did as you said, froze it after the first rise. Then let it thaw in fridge then rise again. It was delicious!!! Thanks for this recipe!! I use gallon size zip top bags with a splash of olive oil inside. Works like a charm. I love making homemade pizza but I definitely always add enough flour to make it not sticky anymore. I will have to try this next time! It makes sense that less flour would result is a softer dough.
Homemade pizza dough is the best. I love the process and having extra on hand for calzones or mini pizzas is always a plus. This tutorial is wonderful, Deborah. Thank you for the BEST pizza dough! This was my third and final try at pizza. Thanks so much for the tutorial and most welcome comments — I followed them to the letter.
Many thanks!! I will usually turn up my oven as high as possible. But I would turn it as high as possible. You would still make it the same way, but stir it all together by hand. It will take some effort, but you should be able to make it work. What temperature and how long should the pizza cook? And have you ever made breadsticks with the extra dough?
And yes — the dough works well as breadsticks, too!! Very understandable and easy to follow!!!
The crust turns out soft but has a perfect level of crunch to it. Sprinkle the dough lightly with cornmeal, especially in the areas where there might be more butter. And wow, did you answer. Will you look at that crust!!! Pizza you say? But I like you.
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Pizza Recipe: Secrets From Inside The Pizzeria
Easy to follow step by step photos that will give you the perfect pizza dough! Read the reviews on this recipe, you will never use another pizza crust recipe! So this summer, one of our favorite meals was homemade pizza on the grill.
I would make the dough in the afternoon and just let it sit, and then in the evening, the pizza would take about 20 minutes on the grill.
It was such an easy delicious dinner! So here is the secret to making your perfect pizza dough at home, water temperature. You just have to make sure that your water is in the zone.
You really need to use a thermometer. If it is too hot it will kill the yeast. If it is in the window, it will bubble up just perfectly. You need your water to be between and degrees Fahrenheit. I use our thermometer every single time, and it makes life so simple! There are even little markers on on my thermometer showing the window! And you just let it sit for like five minutes until it is nice and frothy on the top.
In the bowl of a food processor, mix together three cups of all purpose flour and 1 tsp of Kosher salt. Now add the water yeast mixture and then 1 TBSP extra virgin olive oil.
Spray a large bowl with cooking spray, and then drop in your dough. You know my favorite bowl , right? Cover with plastic wrap and let it sit for at least one hour, but two is better. Your dough should have doubled in size.
I pull it apart and use it to make two different crusts. I store the extra crust in the refrigerator. When pulling the crust out the next day, just make sure to bring it to room temperature for about 5 to 10 minutes before you start working with it. Now that you know how to make the best pizza dough, you can top it with some easy homemade pizza sauce and make your favorite pizza!
Whip up a simple side salad while you cook your pizza on the grill and sip on a glass of sangria. Spinach Artichoke Pizza. Save Save. Your recipe sounds awesome. Happy Blogging! I used your recipe thank you it was perfect. The directions and pictures great! Hi Lisa, your dough sounds very easy.. I just made this dough, it came out great.
Now to make my pizza. The proof will be in the taste. We usually have pizza on Friday nights so I make my dough Wed. I let it proof once and then wrap an oiled bowl with dough in plastic wrap and put in the coolest part of the fridge. Otherwise, make the dough earlier and freeze it. They both come out great. Thaw the dough on you counter for several hours. Knead it down if it raises to much. My pizza was perfect and we loved the homemade dough! Thanks for sharing!!! I love this!!
Great tutorial. I made this today and prebaked at for 8 min. Then added toppings and baked for 10 mins. Delicious but Very crispy. Should i not prebake? Next time I would try that temperature but without the prebaking. It took me a whileeee to figure out how important water temperature was when making pizza dough. I finally figured it out last year after god knows how many disastrous attempts..
I would be totally lost without my thermometer because I swear my microwave acts different every single time. Thanks so much for pinning! This is the real deal. This is now my go to pizza crust. If anyone happens to find that thermometer please let me know!
Way better than my round one. Love this recipe but i do like putting cornmeal on the bottom of crust for a crispy bottom and easy to handle …thanks. Awesome tip! Thank you! So funny how even the littlest things makes a huge difference. Have a happy Sunday! There is nothing better than homemade pizza crust! Thank you so much for sharing with us at Best of the Weekend.
Pinned to our party board. Cathy, my site keeps doing this! It keeps switching around the recipes. It would risea lot quicker but the dough had a much shorter life span. At least 24 hrs, up to 3 days.. For this method water temperature should be cold or room temp. I would freeze after it rises. On the day I made the pizzas I defrosted in the fridge all day. When ready to make pizzas, I put them on a floured cutting board to warm up a bit, then rolled out, added toppings and baked.
OK so now it has doubled and is in the bowl…what do I do with it next? Do I roll it out and put it on a pizza pan? Do I put it into a pie or cake pan…and how and what do I add to it on top and how long do I cook it? I have never made a pizza before so I really need to know how to end it …The recipe sounds great though and I am excited to try this on my own…. Hi Dotty! This recipe makes two pizza crusts. So roll out half of it, using more flour if you need it.
All ovens are different. I like to prebake my crust for about 5 minutes at , then add toppings and bake for another 10 to 15 minutes or until the cheese is melted and browning.
I made it. It turn out to be a wonderful dough. Perfect for 1st timer like me. Hassle free — just using cup and spoon to measure. Your recipe for pizza dough is spot on. I am making this dough this afternoon, am going to substitue 1 cup of the flour for Wheat flour. Will let you know how that goes.
And just to add I worked in a restaruant for a couple of years and leaned to carry the thermometer around all the time. I microwave my water and if I get the temp to high I just dump it out and start a new cup …. Thanks for the quick and easy recipe. I just mixed a batch by hand. It looks the same as the above photos. Second time making this pizza dough and my kids absolute love it. Very easy to make and comes out perfect every time. Thank you for sharing.
Somewhat like making a bottle for a baby- same reasoning.