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Homemade Pizza Dough

Name: Homemade Pizza Dough
Prep time: 10 min
Total time: 10 min
Yield: Two 20-cm (8-inch) pizzas
Ingredients: water; instant yeast; sugar; all purpose flour; salt

5 stars (226) Rate this recipe

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

Ingredients
Preparation

Ingredients

1 cup (250 ml) warm water
1 teaspoon (5 ml) instant yeast
1 teaspoon (5 ml) sugar
2 cups (500 ml) all-purpose flour
1 teaspoon (5 ml) salt

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Preparation

In a bowl, combine the water, yeast and sugar. Let stand until the mixture foams on top, about 5 minutes.
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.
Remove the dough from the bowl and knead for a few minutes on a floured surface to prevent sticking.
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.
Use the pizza dough immediately or refrigerate it (less than 48 hours), otherwise place it in an airtight bag and freeze.
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

Laura P.

5 stars December 4th, 2018

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

November 25th, 2018

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!
Ricardocuisine
November 27th, 2018

Hello Sarah, this recipe is to prepare the pizza dough only, after you can use it as a base with a lot of differents recipes. You can refer for example to this recipe regarding the ingredients and the cooking instructions: «Margharita pizza» . Thanks!
Fides M.

5 stars November 22nd, 2018

Great recipe! Easy to follow with excellent results! Pay attention to the yeast that you use. Follow this recipe to the letter.
Yamna K.

5 stars October 12th, 2018

Absolutely loved this dough. Definitely a keeper. My first time trying a home made pizza, and the dough turned out so perfect, that my husband requested I made pizza again, soon. Thank you for this. The only issue I had with the dough was that I failed to roll it out. The dough kept shrinking back to its original position and I failed in achieving the actual shape of the pizza that I was aiming for. And yes, I followed the recipe religiously.Regardless, the dough turned out incredibly light and just perfect
Sharlee E.

5 stars October 11th, 2018

Simple and delicious, highly recommend!
Leila B.

5 stars August 19th, 2018

This is THE best homemade pizza dough. It was so easy to make, I'm afraid I'll have it all the time now! I made it in the food processor, and it came out great! Thank you so much for sharing, I'm keeping this recipe for a very long time :)
Jasmine G.

5 stars July 4th, 2018

I've never been able to make pizza dough successfully - until now. This worked amazingly well - the dough was light and chewy on the inside and crisp on the outside. My mods: I used a bit warmer than "warm" water to activate the yeast and then let it rise for two hours (had to run an errand). Baked on an oiled pizza pan in 400F oven for 20 minutes. There was enough to make a generous crust which I also topped with a bit of EVOO. I will make this again and again and there's no need to order takeout again.
Jennifer L.

5 stars June 16th, 2018

Love this recipe make it all the time
Maria R.

5 stars June 8th, 2018

Probably the best pizza we've every had. We cooked it on an Island Grillstone on the BBQ. It was perfect..... not greasy and the crust was nice and light! I don't think we'll be ordering out many pizzas now that we've had this. Bravo!!
Lori B.

2 stars June 2nd, 2018

What’s up with the weight measurements? Who proofed this recipe?
April S.

5 stars May 6th, 2018

First time trying this dough it was a success...this will be a keeper in my recipe book
Sheila W.

April 6th, 2018

Just a note....the amount of flour used will depend on the humidity in the air when you make it. On a dry day, you may need way less flour than usual, on a rainy day, way more. Practice and you'll see. Baking is often a science, cake is pretty set in measurements...bread is more like cooking, considerably more give & take.
Rokas M.

5 stars April 2nd, 2018

This is the best pizza dough recipe ever!
Ilze M.

5 stars March 13th, 2018

I love these recipe. Thank you for shearing it.
Robert A.

4 stars March 12th, 2018

Well I decided to finally give making my own dough a shot and was very pleasantly surprised. I have to echo what another reviewer said and agree that after the dough had risen, it was still quite a sticky mess but with a bit of patience and a bit of extra flour, after a couple extra minutes it was very manageable and turned out very well.