Homemade Pizza Dough
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Homemade Pizza Dough
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Homemade Pizza Dough

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

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. 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

  2. Simple and delicious, highly recommend!

  3. 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 :)

  4. 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.

  5. Love this recipe make it all the time

  6. 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!!

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

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

  9. 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.

  10. This is the best pizza dough recipe ever!

  11. I love these recipe. Thank you for shearing it.

  12. 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.

  13. Worked perfectly! My 'go-to' pizza dough recipe from now on! Thank you!

  14. The best and easiest to make! Merci!Thank you!

  15. I LOVE this recipe. I’ve made it several times and I find I need to add more flour, one tablespoon at a time until when I push the dough it bounces back. It’s my favourite.

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