This Homemade Pizza Dough recipe makes the perfect pizza crust every time! It calls for basic pantry ingredients, it’s freezer-friendly and virtually fool-proof! Whether you mix the pizza dough in a stand mixer, food processor, or by hand, I’ve got you covered!
Measure water into a 2-cup liquid measuring cup, and then add yeast and give it a quick stir. Let the mixture sit until yeast is dissolved and a bit frothy, about 5 minutes. Mix in 2 tablespoons of olive oil to yeast mixture.
MIXING BY STAND MIXER DIRECTIONS (my preferred method):
Meanwhile, in a bowl of stand mixer fitted with paddle attachment mix together bread flour and salt until combined. With the mixer running on low, slowly pour in yeast mixture and mix until cohesive dough forms. Stop mixer and switch to a dough hook. Knead on medium speed until smooth, about 4-5 minutes. Form dough into a smooth, round ball and proceed to step 5.
MIXING BY FOOD PROCESSOR DIRECTIONS:
Add flour and salt to the work bowl of a food processor and pulse with a steel blade to combine. Slowly pour in liquid ingredients and pulse together until a cohesive dough ball forms. Continue to process until dough is smooth and elastic, about 30 seconds longer. Turn the dough out onto a lightly floured surface and knead by hand for a few seconds to form a smooth, round ball and proceed to step 5.
MIXING BY HAND DIRECTIONS:
In a large bowl combine the salt and half of the flour. Add the yeast mixture and mix until combined using a sturdy wooden spoon. Add the rest of the flour and mix until a cohesive dough forms. Lightly flour a countertop and move the dough on top of the floured surface. Knead dough until smooth and elastic, about 8-10 minutes, using a minimal amount of flour while kneading. Form dough into a smooth, round ball and proceed to step 5.
Lightly oil a large bowl or container (see picture above of the container I use) with ½ tablespoon of olive oil. Move dough to prepared bowl or container and roll the dough around in the oil to lightly coat. Cover bowl with plastic wrap or place the container’s lid on and let the dough rise until double in size, about 1 ½ - 2 hours.
While the dough is rising, move oven rack to the second highest position. Place a pizza stone on the rack and preheat oven to 500 degrees F for at least 30 minutes.
Deflate the dough by punching it down. Transfer the dough to a lightly floured countertop, and divide the dough into two equal pieces. Roll each piece of dough into a smooth, round ball. (If you’re freezing one of the dough balls then wrap it in plastic and place it into a Ziploc bag before transferring to the freezer. For more detailed directions, see my freezing instructions above.) Cover dough with a damp paper towel and let the dough relax for 15-30 minutes.
Place parchment paper on top of the pizza peel and sprinkle cornmeal over the top. Move 1 dough ball to the pizza peel and press dough out into a 14-inch circle by gently stretching and pressing the dough. (I find it’s best that once the dough is pressed out into an 8-inch circle to place the palm of my hand in the center and gently pull the dough by the edges to get it to 14 inches). If the dough is really snapping back while you’re trying to press and stretch it, then cover it with a damp paper towel and let the dough relax for 5-10 minutes before starting again to get the dough to 14 inches. Brush ½ tablespoon of olive oil around the outer edge of the dough.
Once the pizza stone has been preheated at 500 degrees F FOR AT LEAST 30 MINUTES, add sauce and cheese the pizza as desired and use the pizza peel to slide the pizza and parchment onto of the preheated pizza stone. Bake for 8-12 minutes or until the crust is beautifully golden and the cheese is bubbly. Use the pizza peel to remove the pizza from the oven. Let the pizza sit for 5 minutes before slicing and serving.
Repeat with remaining dough.
This recipe makes about 2 pounds of pizza dough which is enough dough for two 14-inch pizzas.