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Homemade Pizza Dough
Homemade Pizza Dough
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Homemade Pizza Dough

5 stars (306) Rate this recipe
Preparation
10 MIN
Waiting
35 MIN
Makes
Two 20-cm (8-inch) pizzas
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Ingredients

Preparation

  1. In a bowl, combine the water, yeast and sugar. Let stand until the mixture foams on top, about 5 minutes.
  2. In a food processor, it is important to work with the plastic blade or the dough hook. Combine the flour and salt. Increase the speed to medium and add the yeast mixture until a soft ball forms.
  3. Remove the dough from the bowl and knead for a few minutes on a floured surface to prevent sticking.
  4. Place in a lightly oiled bowl and cover with a clean cloth. Let the dough rise for about 30 minutes in warm and draft-free area. Cut the dough in half.
  5. Use the pizza dough immediately or refrigerate it (less than 48 hours), otherwise place it in an airtight bag and freeze.
  6. This recipe will make two 23-cm (9-inch) thin-crust pizzas or two 20-cm (8-inch) thicker crust pizzas.

Note

This pizza dough recipe is very simple and only takes about 10 minutes to prepare. I make mine in the food processor, but it is not essential. If you don’t have a food processor, make a well in the flour and salt and pour the liquids to the center. Work with your fingers gradually adding dry ingredients to the liquids. What is important is to get a soft dough and to let it rise in a warm place. Freezes well.

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Comments

  1. thank you an excellent option, easy to do

  2. Great recipe! Used my food processor with the dough blade and I think it really made a difference. My dough was unusually wet (probably a humidity issue) so I added a touch more flour, but I guess it depends on where you live so go with your gut. After it doubled in size I shaped into two dough balls and refrigerated until I was ready. About two hours. I also think a pizza stone is essential.

  3. Super super super easy to make and them stretch. Really delicious crust! Quick question. If using a bread machine. Is this 1.5 pounds or 2? Thank you!

  4. Homemade? Why the food processor?! No stars!

  5. 1st comment got cut off, but now can write more: Kneaded by hand for 10 min using

  6. Perfect. Increased 150%. Ingredient proportions were spot on: 2-1/2 c water, 2-1/2 tsp yeast, sugar & salt, 5 c flour. Enough for 2 x 14” round and 2 x 8.5x10” rectangle pizzas. Used a mixer & dough hook. Proofed yeast in mixer bowl, added 3 c flour, 1 cup at a time (salt with 1st cup), then 1/2 c at a time. There were wet sticky parts but was able to scrape dough onto floured board. Kneaded for 10 min using

  7. I’ve tried so many different dough recipes but this is easily the best and quickest. Use more flour/less water than the recipe states. Fantastic dough though.

  8. The recipe was fun to make. I wish cooking instructions followed. I’m not sure if I bake it then make it or make it on raw dough or for how long at what temperature, etc.

  9. My son age 10 lives this recipe. He's the new MasterChef for pizza. I could see it was the perfect stretchy soft dough easy to make just perfect.

  10. Makes great pizza dough! I followed the recipe to a T using 300g of all purpose flour and mixing by hand. Turned out really great!

  11. Instant yeast doesn’t need to sit in warm water, it’s fine enough to be mixed in with dry ingredients right away. Active Dry Yeast needs to sit. Also, I think you mean Mixer and not Food Processor. Lost in translation I guess. Good recipe though, just needs a bit more flour.

  12. In trad pizza dough making Jason(and Benjamin S) is right. 250g of water and 300g of flour is more than 80% hydration. That is craaazy sticky. For 250g of water I would have at least 350g of flour (personally I do 450g flour and 290g of water for two 13inch pizzas. You can always freeze one dough ball)

  13. Have made this recipe several times.....great crust!! As many have noted you need more flour, I use about 2 1/2 cups. I also add 2 tablespoons of olive oil. Waiting for my dough to rise to turn it into an artichoke, loads of garlic, fresh basil, Parmesan veggie feast.

  14. I would rather make homemade pizza with this dough recipe than go out for pizza. Delicious. Nice chew. Easy to make. Makes a great pizza. Thank you Ricardo. I've made it a few times and it's my go to recipe for pizza dough now.

  15. Best recipe ever. Reminded me of my brother in law, he’s Argentinian and used to make terrific pizzas. It is true that the dough gets a little sticky at the end but put some flour on your hands and you should be good to go. Also good for freezing if you don’t feel like using it all. Thanks for sharing.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.