Basic Homemade Pizza Dough

Basic Homemade Pizza Dough

This is a great remake if you’ve fallen in a rut ordering pizza all the time. At least if you make it yourself you can be sure all the ingredients are fresh, wholesome, and healthy. If you’ve ever had homemade pizza made from scratch, you may never order in again. I strongly suggest making extra dough because it saves lots of time when you make it ahead. Once you have the dough, you can make a pizza in less time than pizza delivery. Go ahead and double this recipe to make extra dough because it stores very well frozen for up to 3 months or refrigerated for a week.

Basic Homemade Pizza Dough
 
Prep time
Cook time
Total time
 
Easy pizza dough for quick home pizzas anytime!
Author:
Recipe type: dough, pizza
Cuisine: Californian
Serves:: 1 pizza
Ingredients:
  • 1 cup warm water (105 to 115 degrees F)
  • 2 ¼ t Active dry yeast (or 1 envelope)
  • 1 t Honey
  • 2 T Extra-virgin olive oil
  • 2½ to 3 cups unbleached all-purpose flour, as needed
  • 1 t Kosher sea salt
  • Yellow cornmeal, for sprinkling the baking sheet
Directions:
  1. In a large measuring cup, combine the water, yeast, honey, and 1 tablespoon of the olive oil, stirring to combine.
  2. Let sit until the mixture is foamy, about 5 minutes.
  3. In a standing mixer or a large bowl, add 2 cups of the flour and the salt, stirring with a wooden spoon or a dough hook, until it is all incorporated.
  4. Continue adding the flour, ¼ cup at a time, working the dough with your hands, (or the dough hook) to incorporate the flour after each addition, until the dough is smooth but still slightly sticky.
  5. You might not need all of the flour. Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, 3 to 5 minutes, (or about 1 minute in the mixer).
  6. Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat the top with the oil.
  7. Cover with a moist towel and set in a warm place, free from drafts until doubled in size, about 1½ hours.
  8. At this point, the dough can be wrapped with plastic wrap sprayed with baking spray so it doesn’t stick to the wrap, and store in the refrigerator for up to one week, or freeze up to 3 months. (defrost before using by placing in the refrigerator overnight.)
  9. Pre-heat oven to 450 degrees F.
  10. Spray a baking pan or pizza stone with cooking spray and sprinkle with cornmeal to keep dough from sticking.
  11. Take a quarter portion of the risen dough for individual pizzas, or the whole ball of dough for one and form it in your hands, letting gravity stretch it into a flat disc.
  12. Place it on the prepared baking sheet and shape it with your hands to the desired shape and about ¼“ thick. (Dough will rise and double in height as it cooks)
  13. Spread sauce of your choice to within an inch of the edges, then add desired toppings on top of sauce.
  14. Bake in middle rack of oven for about 15 minutes or until cheese is melted and well browned and crust is lightly browned.
  15. Remove from oven and slide onto a wire rack for five minutes to cool.
  16. Top with fresh herbs, if desired.
  17. Place on cutting board to slice.
  18. Serve warm in wedges.
  19. To reheat, place in 350 degree F oven for five minutes or as needed to warm through and crisp crust.

 

Leave a reply

Rate this recipe: