Homemade Pizza Dough
Homemade Pizza Dough
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Homemade Pizza Dough

Preparation
10 MIN
Waiting
35 MIN
Makes
Two 20-cm (8-inch) pizzas
Partager

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.

Comments

  1. Just finished off two pizzas for family dinner.. and I have to say this was the best pizza dough ever . I used all the "best ever pizza dough" recipes but it always lacked something...Thank you so much for sharing this awesome recipe. This is my second time I make something from your site... I have no words to thank you for helping me be a better cook and a housewife. All the best

  2. I made this for a birthday dinner and just tripled the recipe for the amount of people and it was perfect! I preferred a thinner crust and I think you definitely need to follow the recipe with regards to the yeast.

  3. Easy but did not work well for me. Recipe said use instant yeast and mix in with water before mixing into flour, but the instant yeast package instructions said add only to dry ingredients - what to do ? So we flipped the coin and went with packet instructions - result was not that great!

  4. Been using this for months and never fails. Kids love it as does the company I entertain. Def a keeper in my house!!! :)

  5. This is one of the best dough I have ever made. It’s so soft and easy to make. I used the recipe to make garlic twist roll and it was amazing. Thank you so much for sharing this.

  6. This dough is amazing!!! Instead of pizza dough I just cooked it in a non-stick fry pan (without oil or butter) just a touch of water :) made 10- three inch rounds or something similar and it tastes so good! Happy I discovered this recipe!! Thank you for sharing :)

  7. This is the most perfect pizza dough recipe ever

  8. Nice and soft dough. So easy to make

  9. Rushed home one evening after a long day at work and wanted to make a pizza that's fun, easy and hassle free.... for a beginner cook , i loved this recipe. My newly husband of 7 months though i was a master chef :) ;)

  10. Tried this one along with multiple others to find one I would want to use again and your recipe by far was the winner!!

  11. I have tried a dozen ways to make pizza dough and can honestly say this is the best dough out there!!! My go to from now on!

  12. I only gave the recipe 4 stars as ...unless I am missing it, I did not see what temp to bake at!! lol

  13. Very easy dough to work with was smooth and silky. I made 1 larger pizza instead of 2. It filled my pizza pan perfect. I brushed the crust with garlic butter and sprinkled with fresh parmesan before baking. 400degree oven for 30 mins. Turned out perfect.

  14. Thanks for the good recipe. It worked good. I made a chicken pizza for dinner and it was very good. Five stars.

  15. Why are there no baking temperatures or times in this recipe? It also doesn’t mention whether the pizza should be topped before or after the crust is baked. Better directions would be appreciated. Thanks!

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