Every great pizza starts with a solid foundation, the dough. In this installment of our Pizza Series, we’ll dive into how to make classic pizza dough at home. From mixing the right flour to kneading and proofing, mastering pizza dough is the first step toward creating delicious, restaurant-quality pizza right in your own kitchen. Whether you prefer thin and crispy or thick and chewy, this recipe gives you a versatile base to build your favorite pizzas. I'm starting a Pizza Series where I get to make all the elements that go in creating a homemade pizza, from the dough, sauce up to the toppings. Today we begin with the Pizza Dough. There is nothing as good as making your own Pizza!
You not only get to have healthy options but you get to have your favorite toppings on your Pizza. And the first place to start is making the pizza dough. Only a few ingredients and you get the perfect Pizza dough to make delicious Pizza at home. And what is Pizza without the perfect crust. The crust should be chewy and yet crispy. With making your own Pizza dough, you can choose to have a very thin crust or a thick crust, and the cheese, you can smear with as much as you want, nobody ever says no to more cheese, is there? There is no need to be overwhelmed about making your own Pizza dough crust. Do.Not.Be.Afraid.Of.Yeast.
Yeast is your friend, most people do not like using it but it is quite simple. The only problem you might have is if the yeast has lost its activity or expired. Always check the expiration date of yeast to prevent being disappointed when making your dough. Yeast is a living organism and as such if you do not bake often, buy small yeast packages that you use once instead of storing for longer periods. To get a thick crust make 10 inch pizza but if you want a thinner crust that will be crispier make a 12 inch pizza with half the dough. You can decide to bake two Pizzas or refrigerate one to use at a later date. Making your own Pizza dough gives you endless possibilities when it comes to toppings so why not create your own deliciousness right at home? Let's meet again next week as we go to part two of my Pizza Series- the Pizza Sauce!
2 1/4 Teaspoon Yeast (1 Packet)
3/4 Teaspoon Salt
1 Tablespoon Icing Sugar
3 1/2 Cups All Purpose Flour
1 1/3 Cups Warm Water
2 Tablespoons Olive Oil
INSTRUCTIONS
Add instant dry yeast to all purpose flour. If using active dry yeast, combine yeast with warm water, stir and leave until yeast froths/foams
Add icing sugar and salt into the flour
Add olive oil into the mixture
Mix all these ingredients until incorporated into the flour
Start adding warm water a little at a time
Mix with a spatula until the mixture starts to come together
Once all the water has incorporated into the flour, pour the flour on a working surface
Start kneading the flour with your hands, it will form a rough dough
Knead the dough until it becomes smooth and elastic. To know if the dough is ready, poke it with your finger and if it slowly bounces back your dough is ready
Shape dough into a ball, place in a bowl coated with olive oil. Turn it over to make sure all sides are coated with the oil. Cover with clean dump kitchen towel. Set the dough in a draft free warm place and let it rise 1-2 hours or until doubled in size
After 1-2 hours the dough has proofed and doubled in size
Punch dough down to release air
Remove the dough from the bowl and set it on a working surface
Knead the dough into a smooth ball again for a few minutes
Divide the dough into two. Roll out each half dough into a ball, let rest in two separate bowls 20 minutes
Cover the pizza dough with cling film and freeze if not using immediately
PIZZA SERIES - THE PIZZA DOUGH
Ingredients
- 2 1/4 Teaspoon Yeast (1 Packet)
- 3/4 Teaspoon Salt
- 1 Tablespoon Icing Sugar
- 3 1/2 Cups All Purpose Flour
- 1 1/3 Cups Water
- 2 Tablespoons Olive Oil
Instructions
Add instant dry yeast to all purpose flour. If using active dry yeast, combine yeast with warm water, stir and leave until yeast froths/foamsAdd icing sugar and salt into the flour. Add Olive oil. Mix all these ingredients until incorporated into the flourAdd water a little at a time mixing with spatula. Begin kneading dough with hands until it forms a smooth and elastic doughShape dough into a ball, place in a bowl coated with olive oil. Turn it over to make sure all sides are coated with the oil. Cover with clean dump kitchen towel. Set the dough in a draft free warm place and let it rise 1-2 hours or until doubled in sizePunch dough down to remove air. Place on working surface, knead and divide dough into two balls. Use one or both dough to make Pizza or freeze if not using immediately
Details
Prep time: Cook time: Total time: Yield: 2 Pizza CrustsIf you have been enjoying these foodie adventures, I would love to stay connected. Follow me on all my social platforms for real-time updates, behind-the-scenes glimpses, and event alerts. See behind-the-scenes looks and join conversations around all things delicious. Follow me on Instagram for beautiful food photos and quick reels. Find me on Facebook for longer stories and community chats. Join the fun on Twitter(X) where I share food thoughts and tips. Get creative with me on Pinterest where you can pin your favorite recipes for later. Subscribe to my YouTube channel for the full recipe creation. Leave a comment in the comment section and let's chat!
Pizza Dough
Frequently Asked Questions (FAQs)
Q1: Can I use whole wheat flour instead of all-purpose flour?
Yes! Whole wheat flour adds more fiber and nutrients but may make the dough denser. You can mix it with all-purpose flour for a lighter texture.
Q2: How long should I let the dough rise?
Typically, 1 to 2 hours at room temperature until doubled in size. For more flavor, you can refrigerate and ferment overnight.
Q3: Can I freeze the dough?
Yes! After the first rise, punch it down, shape into a ball, and freeze in an airtight bag for up to 3 months.
Q4: Is this dough gluten-free?
No, traditional pizza dough contains gluten. Use a gluten-free flour blend and adjust liquids accordingly to make it gluten-free.
Q5: Can I make pizza dough without yeast?
Yes, but texture and flavor will differ. Baking powder or self-rising flour can be used for a quick dough, though it won't be as chewy or airy.
🧾 Nutrition Card (Per 100g dough)
| Nutrient | Amount | Notes |
|---|---|---|
| Calories | 265 kcal | Energy mainly from flour |
| Total Fat | 2 g | Depends on oil added |
| Saturated Fat | 0.3 g | Usually minimal |
| Carbohydrates | 55 g | Mostly from flour |
| Sugars | 1 g | Small amount from sugar or natural flour sugars |
| Protein | 8 g | Good protein from wheat flour |
| Fiber | 2 g | Depends on flour type |
| Sodium | 350 mg | From added salt |
Dietary Information
| Category | Suitable? | Notes |
|---|---|---|
| Vegetarian | ✅ Yes | No animal products |
| Vegan | ✅ Yes | No animal-derived ingredients |
| Gluten-Free | ❌ No | Contains wheat flour; use GF blend for gluten-free option |
| Dairy-Free | ✅ Yes | Typically no dairy; check recipes for added milk/butter |
| Nut Allergy | ✅ Yes | No nuts included |
📝 Notes:
- Use warm water (not hot) to activate yeast effectively.
- Kneading develops gluten for chewy texture.
- Letting dough rest and rise improves flavor and texture.
- Oil added to dough helps with softness and shelf life.
- Experiment with hydration levels for thinner or thicker crusts.
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
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