Homemade Pizza Dough Recipe (2024)

FAQs

What is the secret to making good pizza dough? ›

The secret to great dough isn't kneading or throwing . . .

It's good old-fashioned H20. “Water, water, water,” says Falco. “Pizza dough made at home should be 50 percent water. Pizza needs to cook longer in a home oven, which means the dough needs to be more hydrated.”

The best flour for making Deep-Dish Pizza Dough is all-purpose flour. In bakeries and pizzerias, Pizza Flour is often used because it is a high-protein flour that produces a light and airy crust. However, all-purpose flour will also work well for Deep-Dish Pizza Dough.

All pizza dough starts with the same basic ingredients: flour, yeast, water, salt, and olive oil. Here's the breakdown of what I use in my homemade pizza crust recipe. The full printable recipe is below.

Sugar – It feeds the yeast, helping the dough rise. Maple syrup or honey works well here too. Sea salt – It's essential for a flavorful crust. And extra-virgin olive oil – For richness, moisture, and flavor.

Be careful not to handle your dough for too long- around 5 minutes of kneading should do it. Any longer and you will risk overworking your dough, leaving it crumbly and tough.

Flour is the main ingredient in pizza dough, and the type you use can have a big effect on the end result. All-purpose flour will work fine, but if you want a chewier crumb and a better hole structure, you should consider buying yourself some high protein bread flour.

All Purpose Flour or Bread Flour mixed with Semola Remacinata di Grano Duro for thick crust pan pizza. “00” Farina di Grano Tenero mixed with Bread Flour for long rise, thin crust pizza (pizzeria style) “00” Farina di Grano Tenero for fresh, egg pasta.

Strong bread flour is your best bet if you're looking for a chewy pizza crust with a bit more body. Bread flour contains more gluten than all-purpose flour, which gives the dough more structure and results in a slightly denser crust. You can try whole wheat or spelled flour for a truly unique pizza experience.

Unlike American and Canadian hard wheats used in typical pizza flours, 00 flour is derived from a variety of soft wheats. The soft wheat gluten structure gives the dough less snapback, making it easier to handle.

Water, Sorghum Flour, Modified Rice Starch, Tapioca Starch, Teff Flour, Cage Free Egg Whites, Whey Powder, Shortening Flakes (Palm Oil, Natural Butter Flavor, Soy Lecithin), Quinoa Flour, Amaranth Flour, Canola/Olive Oil Blend, Yeast, Sugar, Brown Flax Seed, Salt, Cultured Brown Rice, Xanthan Gum, Natural Flavors.

What temperature do you bake homemade pizza? ›

Generally, the hotter the oven, the better the pizza will be. The best oven temperature for pizza is between 450 and 500 degrees F (250 to 260 degrees C). Pizza ovens cook at temperatures between 800 and 900 degrees F. You can't get that hot in your home oven, but the higher you can go, the better.

Most pizza dough does not contain eggs. Pizza dough typically includes three main ingredients: yeast, flour, and water. Some recipes will also include a tablespoon of sugar and a pinch of salt. Eggs soften the dough and make it taste richer, while egg whites make the crust a little crispier.

No! The sugar isn't necessary; we just need a little time, and a little heat - even with no sugar, it will still rise perfectly well! So I tried some popular recipes, and came up with this variation of no sugar pizza dough. It's only 4 ingredients plus warm water to help set off the yeast.

Sugar not only adds flavor, but is helpful in the fermentation of the yeast. It will also give your dough that lovely golden brown color diners are looking for. Additionally, sugar increases the moisture retention of your dough, tenderizing the crust.

Some pizza doughs are made with sugar, and others are made without. Typically, we find that dough destined to be baked at high temperatures is made without any added sugar, while those that will be baked at lower temperatures (425 to 450 F) will contain at least some sugar to assist in crust color development.

Cinnamon, nutmeg and ginger can increase yeast activity, potentially challenging the slow fermentation process. Dry mustard has the potential to slow down yeast development and can result in a more sour flavored crust. Sweet – If not spice, than sugar is nice.

Ensure you are leaving your dough in an environment which is warm enough to get the yeast working faster. The extra yeast is fairly obvious, and the extra sugar is some extra food for the yeast – it will make sure it is feeding and producing gas as an outcome.

The more sugar yeasts consume, the more flavor and airiness the dough will have. According to HuffPost, dough that is allowed to ferment in a refrigerator for more than 24 hours will have more complex, sourdough-like flavors. Dough that proofs at room temperature for several hours will have a simpler flavor profile.

Don't let it rise for too long, though.

Though a long and slow rise is beneficial for flavor and texture, you can run into issues if you allow your pizza dough to rest for too long.