Super simple and easy to make, this Homemade Pizza Dough allows you to make the freshest, yummiest, and filling pizza bread for all your sudden cravings! Here is how to make it.
You can use this dough to make my dinner rolls or sausage rolls recipe too.
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About This Recipe
Pizza Dough, here is the simple recipe to make the base of your Pizzas. An easy to make recipe for your Italian delights!
Easily made using whole wheat flour, yeast, all-purpose flour, and basic ingredients, this best homemade Italian Pizza Dough recipe takes no time get made. Only after using this Pizza Dough recipe, did I realize that I am never getting a readymade pizza bread anytime in my life.
Super simple to make, this recipe allows you to make the freshest, yummiest, and filling pizza bread for all your sudden cravings! You can now make this Homemade Pizza with Chicken and Veggies using this dough.
There are many different recipes to make it but essentially, they all use similar ingredients like flour, yeast, salt, water, and oil.
The proportion of these ingredients used makes your pizza chewy or crisp or thin or fluffy.
This recipe to make the base a slightly crisp for your pizza and the process to make is very similar to the making of any other bread.
Good pizza dough is soft and stretchy. Make sure to knead the dough well. Resting the dough is very important for a fine dough. Do not compromise on these steps.
This dough is,
- Fresh
- Easy to make
- Better than the store-bought ones
- Made with good quality ingredients
Ingredients
You just need a set of everyday ingredients to make the pizza dough.
It Includes whole wheat flour, all-purpose flour, active dry yeast, water, salt, olive oil, and sugar. Yes, that’s it!
Now the key to making the perfect pizza dough is the quantity of these ingredients.
If you get that right, you cannot go wrong with the base. It’s actually not that hard as it looks.
The quality of yeast plays a big role in getting a good pizza crust. So make sure to buy the best.
Step By Step Recipe
Take warm water in a bowl. Sprinkle sugar and yeast on top. Mix gently.
Keep aside for 5 minutes, till bubbles are formed.
In the bowl of your stand mixer, add Whole wheat flour, all-purpose flour, and salt. Add olive oil and the yeast water to it and with a dough hook, knead for 6-7 minutes ( if you don’t have a stand mixer, knead the dough with your hands and keep kneading it with the heels of your hands for 10-12 minutes, till the dough is soft and elastic )
Lightly oil a large bowl and transfer the dough to the bowl.
Cover the bowl with a cling wrap/cloth and keep aside for 2 hours, until the dough doubles in size.
You can see that the dough is doubled.
Frequently Asked Questions
Well, I guess this is a very simple answer!
Making anything at home is always good, as it is fresh, healthy, and free of preservatives.
Also making it at home gives any recipe a more authentic and real approach.
Whenever I make pizza base at home, I have always noticed that it tasted much much better as the bread is always soft and fresh and it makes the pizza even more delicious.
Here, I have used two flours, all-purpose flour and whole wheat flour in 3:1 ratio, but you can use either of these also to make the dough.
When you make the dough fully from whole wheat flour, the texture will be a little different from this one.
You can also make gluten-free pizza dough by using gluten-free flour.
It will be a little tricky to roll them but it’s definitely possible.
To make it without yeast, you will need – all-purpose flour, salt, sugar, baking soda, baking powder, olive oil, lemon juice, and water.
In a mixing bowl, add in flour, salt, baking soda, baking powder, and sugar.
Mix everything well.
Now add in the olive oil and lemon juice. Add water in parts and make a dough.
Make sure to knead it well until you get a smooth and soft dough. It will take about 10 to 12 minutes.
Cover it and keep it aside for 2 to 3 hours. Knead it again and use the dough to make the pizza base.
You can make Bread Sticks, Muffin Pizzas, Pot Pies, Bread, Stromboli, Calzones, Flatbread, Pizza Pockets, Pizza Rolls, Bruschetta and Pies using this dough.
Ideally, pizza needs to be cooked at a very high temperature for 4-5 minutes.
But in-home ovens, that kind of temperature is not reachable.
So bump your oven temperature to its maximum.
Keep a pizza stone if you have one and let it get heated for 30 minutes and then place your pizza on it.
If not, transfer the pizza on a hot baking sheet and bake.
Bake for 10-12 minutes or until the cheese starts to melt and the base starts to brown from the sides.
Well, Pizza Doughs are just made with flours and no seasoning, making it kind of bland. And therefore, when I am making a simple topping, I like to flavor my dough with seasonings such as garlic powder, red chili flakes, oregano, or even dried basil leaves.
In this way, you can eat it without any topping too. Try it!
You can either use a rolling pin or you can even stretch it with your hands, whatever works for you.
I usually do it with a rolling pin, so that the edges are even. If you are doing with your hands, stretch till you reach your desired width and then using your hands, pinch the edges to make a crust, or fold over the edges.
Make sure to poke holes, using a fort on the pizza bread, so that it doesn’t fluff up while baking.
The oil on the dough helps to keep the dough smooth and soft, otherwise, it can create a crusty top.
Well, if you punch the dough, it helps remove the gas bubbles formed by the yeast while the dough is rising.
This also helps the gluten to relax, so that we can easily roll or shape the dough.
Storage Ideas
If you have some leftover dough, then cover it with cling wrap and store it in an airtight container in the fridge for a day.
To freeze it, you can cover it in a cling wrap and then slide each round in a zip lock bag or in an airtight container and freeze.
It will stay good for a month.
Punch it down and divide it into 2 parts (If you want to freeze the dough for later use, this is the time.
Wrap in a cling wrap and then slide each round in a zip lock bag.
Do not freeze the dough only wrapped with a cling wrap, as the dough with continue to rise even in the freezer and will come out of the cling wrap.
To use the frozen dough, transfer it to the refrigerator 12 hours before you want to use it.
When the dough has thawed in the refrigerator, place it on the kitchen counter for at least 30 minutes or until it is at room temperature )
If you are using the dough immediately, make rounds of the dough and cover again with a cling wrap and let it rest for 10-15 minutes and no more than 30 minutes ( If you are using the dough immediately, start the mixing process just 2 and ½ hours before you want to bake it )
Recipe Card
Pizza Dough Recipe
Ingredients
- ½ cup Water (warm)
- 2 and ¼ tsp Active Dry Yeast
- 1 tsp Sugar
- 3 cups All Purpose Flour
- 1 cup Whole Wheat Flour
- 1 and ¼ cup Water (At Room Temperature)
- 1 and ¼ tsp Salt
- 2 tbsp Olive Oil
Instructions
- Take warm water in a bowl.
- Sprinkle sugar and yeast on top.
- Mix gently.
- Keep aside for 5 minutes, till bubbles are formed.
- Add the room temperature water and olive oil to it.
- In the bowl of your stand mixer, add Whole wheat flour, all purpose flour, salt and olive oil.
- Add the yeast water to it and with a dough hook, knead for 6-7 minutes ( if you don’t have a stand mixer, knead the dough with your hands and keep kneading it with the heels of your hands for 10-12 minutes, till the dough is soft and elastic )
- Lightly oil a large bowl and transfer the dough to the bowl.
- Cover the bowl with a cling wrap and keep aside for 2 hours, until the dough doubles in size.
- After the dough has doubled, take it out on a lightly floured surface.
- Punch it down and divide into 2 parts ( If you want to freeze the dough for later use, this is the time.
- Wrap in a cling wrap and then slide each round in a zip lock bag. Do not freeze the dough only wrapped with a cling wrap, as the dough with continue to rise even in the freezer and will come out of the cling wrap. To use the freezed dough, transfer it to the refrigerator 12 hours before you want to use it. When the dough has thawed in the refrigerator, place it on the kitchen counter for at least 30 minutes or until it is at room temperature )
- If you are using the dough immediately, make rounds of the dough and cover again with a cling wrap and let it rest for 10-15 minutes and no more than 30 minutes ( If you are using the dough immediately, start the mixing process just 2 and ½ hours before you want to bake it )
