How To Make Pizza Dough From Scratch At Home – This Easy Homemade Pizza Dough Recipe is made in 10 minutes! You just need a few simple ingredients and a stand mixer. This is the best pizza dough, so of course it also makes the best homemade pizza!
We love pizza night, especially with a homemade easy pizza dough recipe that’s made in 10 minutes! It’s so fun to get the kids into the kitchen to help make dinner. With just a few simple ingredients, you’ll be on your way to making your own homemade pizza dough. We use it not only for pizza, but also for delicious calzones. I hope you enjoy!
How To Make Pizza Dough From Scratch At Home
Be sure to try my Pepperoni Pizza Dip recipe too! Be sure to follow Picky Palate on Instagram for daily recipe inspiration.
Guide To Making Authentic Neapolitan Pizza Dough Recipe
Ready to make the best homemade pizza dough ever? Here’s what you’ll need to get started:
This pizza dough recipe is incredibly easy, but it never hurts to have a few tips in your back pocket! Here’s my advice to make sure you make the best dough for your pizza:
Pizza can be its own main dish or try serving with my Cheesy Pizza Bread as a side to dip in some warmed marinara sauce or Ranch Dressing.
Store any leftover pizza slices in an airtight container for up to 4 days in the refrigerator. Reheat on a heatproof plate covered in the microwave for 45-60 seconds or until hot. I also like to reheat my leftover pizza in an air fryer at 400 degrees F. for 4-5 minutes until hot. This gives you a nice crispy crust.
Quick & Easy Pizza Dough Recipe (video)
That’s it! Bet you didn’t realize that making pizza dough also meant you could make calzones in your own kitchen. 🙂
Have fun with your homemade pizza dough! We made our Mickey pizza, forming 2 small circles and 1 large circle. Bake as mentioned in the recipe.
This Easy Homemade Pizza Dough Recipe is made in 10 minutes! You just need a few simple ingredients and a stand mixer. The best pizza dough recipe you will ever try!
Calories: 186 kcal | Carbohydrates: 32 g | Protein: 5 g | Fat: 4 g | Saturated Fat: 1 g | Sodium: 366 mg | Potassium: 74 mg | Fiber: 2 g | Sugar: 1 g | Calcium: 6 mg | Iron: 2 mg
Homemade Pizza Dough Recipe
Welcome to my online kitchen! Picky Palate is where you’ll find family-friendly recipes along with the best Disney foods, tips and copycat recipes! Read more…Forget about take-out pizza! Make your own fluffy homemade pizza dough with just 6 simple ingredients. This is a no-nonsense recipe for a deliciously crispy crust that’s soft and chewy on the inside.
If you’ve never made pizza at home, you should definitely try it! There’s nothing wrong with calling in takeout, but it will never taste the same as a homemade meal.
It will be a great recipe for a cozy lazy night or fun summer cookouts! Serve it alongside Bacon Potato Salad, BLT Pasta Salad, or any other party food!
Let me show you how to make the best homemade pizza dough with just 6 basic ingredients: water, yeast, salt, sugar, olive oil and flour.
Easy Pizza Dough Without A Stand Mixer (by Hand)
Pizza is all about the crust! You want it to be soft and chewy with a delicious crunch.
The main trick here is water. If you don’t put enough of it, your dough will be tough. Put too much and it will spread and not keep the shape. So, we have to put just enough water to keep it moist, resulting in a crispy crust that is soft and chewy inside. It’s very similar to how you make Homemade Sandwich Bread.
In a stand mixer add warm water (about 110°F), yeast and granulated sugar. Stir it and let it sit for 5 minutes. The mixture will begin to bubble
In a stand mixer, using a dough attachment, mix the ingredients on low speed until combined. Once it is mixed, let it knead for 5 minutes. The dough will be a little sticky.
Semolina Pizza Dough (from Scratch)
Since different brands have different flour texture and moisture, you may need to use less or more flour. If your dough is too sticky, just add a little more flour. However, make sure you don’t add too much. It should be soft and slightly sticky. That will help you have a chewy and soft texture.
If you don’t have a stand mixer, first mix all the ingredients with a spatula, then knead with your hands.
Cover the bowl with plastic wrap and a clean towel. Let it rise for 2 hours, it will double in size.
When ready, remove the tea towel and plastic wrap from the bowl and gently press dough to deflate. Divide it in half.
Roberta’s Pizza Dough Recipe
Place one half on a round baking tray. Using your hands, flatten and stretch dough into a 12-inch disk, leaving the edges raised.
Top with pizza sauce (or Homemade Marinara Sauce), cheese and pepperoni, and bake at 475°F for 15-18 minutes on a middle rack.
You can refrigerate it for up to 2 days. Brush it with a little oil, place in a bowl, cover with plastic wrap and put in the fridge. When ready to bake, let it sit on the counter for 20-30 minutes to warm up.
Yes! Divide the dough in half (if you freeze both) and lightly coat them with oil. You can wrap them individually in plastic wrap, then in foil, or simply place in individual zip lock bags. Freeze for up to 3 months. When ready to use, refrigerate overnight. Take it out of the fridge about 30 minutes before baking.
How To Make Pizza Dough For Classic And Deep Dish Pizzas
Have you made this recipe?!?I’d love to know how it turned out! leave a comment and rating below👇 thank you!
Since different brands have different flour texture and moisture, you may need to use less or more flour. If your dough is too sticky, just add a little more flour. However, make sure you don’t add too much. The perfect dough should be soft and slightly sticky. That will help you have a chewy and soft texture.
While proving the dough, I like to keep it in the oven (which is turned off). The reason is that this is a perfectly contained place without any wind.
Can I refrigerate it? You can refrigerate it for up to 2 days. Brush it with a little oil, place in a bowl, cover with plastic wrap and put in the fridge. When ready to bake, let it sit on the counter for 20-30 minutes to warm up.
Italian Pizza Dough
Can I freeze it? Yes! Divide the dough in half (if you freeze both) and lightly coat them with oil. You can wrap them individually in plastic wrap, then in foil, or simply place in individual zip lock bags. Freeze for up to 3 months. When ready to use, place the frozen dough in the refrigerator overnight. Take it out of the fridge about 30 minutes before baking.
Serving size: 1 pizza | Calories: 1111 kcal | Carbohydrates: 178 g | Protein: 28 g | Fat: 31 g | Saturated Fat: 4 g | Sodium: 1767 mg | Potassium: 363 mg | Fiber: 10 g | Sugar: 7 g | Calcium: 39 mg | Iron: 11 mg
Have you made this recipe? I’d love to know how it turned out! Please let me know by leaving a review below. Or take a photo and share it on Instagram; be sure to tag me @.22 Quick and Easy Recipes in 30 Minutes (or Less) + 5 Chef Secrets to Make You a Better Cook!
If you want to ensure a perfect crust for your homemade pizza, stromboli or calzones, making your own pizza dough is the way to go. This simple process requires five basic ingredients – flour, salt, yeast, oil and water – and takes just ten minutes to mix and knead. Just be sure to allow at least 90 minutes for the pizza dough to rise in a warm, draft-free place in your kitchen before using it. This recipe makes 2 pounds of dough, which is enough for two large pizzas, four individual, two stromboli, or four calzones. You can make the dough up to two days in advance, and it also freezes beautifully.
A Recipe For Easy Homemade Pizza Dough
Fit the mixer with the dough hook and knead on medium-low speed until the dough is smooth and elastic, 5 to 7 minutes. (Alternatively, you can knead the dough by hand.)
Cover the bowl with plastic wrap or a damp kitchen towel, and let the dough rise in a warm place until it has doubled in size, 1 to 2 hours.
There are a few options that will work as places to let your dough rise: a sunny spot in your house, next to a heater (during colder months), or even on a kitchen appliance that generates some heat as it works (like your refrigerator). If you are lucky enough to have a proof setting in your oven, use that. If not, but you would like to use
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