This simple homemade pizza dough recipe is my go-to and takes only about 30 minutes to make one.
Plus, you don’t have to garner or be overwhelmed with a plethora of ingredients. This recipe does not require any rising, and it has a gluten-free option.
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How To Make A Simple Pizza Dough
Over the years, I’ve gathered many tricks and tips from making this dough at least once a week to guide you on creating a perfect pizza dough every single time.
Without further ado, let go through the step-by-step process:
Proof the Yeast
This first step requires you to proof the yeast – mixing yeast, sugar, and water until the mixture becomes bubbly and foamy. However, it’s important to use warm water around 105 – 120 degrees F instead of hot water.
Using hot water will kill the yeast responsible for making for the nice foamy and bubble proof. Therefore, it’s important to use a thermometer for beginners. Besides, it takes away the guesswork and boosts your confidence. Keep in mind that the water needs to be warm, not hold or cold.
Blend the Dough
After proofing the yeast, add salt, two cups of flour, and olive and mix thoroughly. As you mix, the dough should start feeling sticky, and add enough flour as required. Afterward, place it on a floured surface and knead for a couple of minutes to form a smooth ball.
Knead the Dough
This pizza dough can easily be done by hand, but if you’ve got a standing mixer kneading your dough is even easier. I prefer to do this by hand since it’s simple and fast, and I don’t have to get the mixer.
Further, you should knead the dough for a smooth and non-sticky ball. You might add small flour for perfect consistency. It’d be best if you leave the dough for more than 30 minutes to rise about twice its size. Also, you get a more tender, softer dough.
Form and Roll the Dough
Once you get a smooth and elastic dough, start forming your favorite shape with it. Usually, I prefer rectangular pizza since they are easier to cut. However, you can make them in fun shapes as well. After forming your desired shape, roll it to about ½-inch thick on a well-floured surface. Also, don’t forget – the edges have to be folded to create the outer crust.
Once you have the dough rolled out, it’s important to bake it instantly to prevent the dough from rising, resulting in a very puffy crust.
Prebake the Crust
Since we are not using anything fancy such as a pizza stone, it’s best to prebake the crust before adding the toppings. So, you don’t end up with an undercooked crust; you need to prebake for 5minutes to ensure the crust is a bit bubbly and set. When baking the pizza, place it on the lower rack to ensure it’s closer to your oven’s heating element.
But if you’ve got a pizza stone, you can preheat, then you don’t need to go through the hassle of preheating the crust.