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Friday was always pizza night in my house growing up! Nothing is more perfect than a nice cheesy slice. A lot of people would probably say pizza is their favourite food but don’t ever try to make it from scratch. It might require a little bit of advanced planning but making your own pizza dough is well worth it.

Ingredients for Pizza Dough

Ingredients for Pizza Dough:

  • 1 and ¼ cups warm water (110-115˚F)
  • 1 package (2 and ¼ teaspoon) active dry yeast
  • 1 tablespoon granulated sugar
  • 2 tablespoon unsalted butter, melted
  • 3 and ½ – 4 cups all purpose flour
  • 1 teaspoon salt
  • ½ teaspoon garlic powder (optional)
  • Cornmeal, for dusting the pan
  • Olive oil, for brushing
Yeast Blooming
Dry Ingredients

Tips & Tricks:

  • Yeast: Bloom the yeast first before making the dough. If bubbles do not form in this process your yeast is likely dead and you should get a fresh packet of yeast.
  • Rise: Let the dough rise in a warm place in a large greased bowl until it’s doubled in size. This could take an hour or even 2.
  • Rolling out the dough: this recipe makes 2 full pizza crusts. portion the dough into 2 separate segments.
  • The crust: You can roll the edge of the crust over or under the dough to create the lick crust.
Pizza Dough Before Proofing
Dough Rising in Bowl
Dough Ball

A good pizza dough is essential to the base of any good crust. This crust is moderatley thick and has a nice soft bite with a crisp bottom. That being said you can easily roll the crust out thinner if you would like a thin crust pizza instead.

Pizza Dough Rolled Out
Pizza Assembled Before Cooking

Check it out my recommendations for pizza toppings here:

Pizza Dough
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Pizza Dough

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Course: DinnerDifficulty: Medium
Cook Mode

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Servings

2

servings
Prep time

20

minutes
Cooking time

15

minutes
Total time

2

hours 

Ingredients

  • 1 and ¼ cups warm water (110-115˚F)

  • 1 package (2 and ¼ teaspoon) active dry yeast

  • 1 tablespoon granulated sugar

  • 2 tablespoon unsalted butter, melted

  • 3 and ½ – 4 cups all purpose flour

  • 1 teaspoon salt

  • ½ teaspoon garlic powder (optional)

  • Cornmeal, for dusting the pan

  • Olive oil, for brushing

Directions

  • the bowl of a stand mixer fitted with a dough hook attachment, or in a large mixing bowl, combine the water, yeast and sugar. Allow to sit for 5-10 minutes or until the yeast is foamy. Add the melted butter.
  • Add 3 and ½ cups of flour, salt and garlic powder to the yeast mixture and mix on low speed, or by hand using a wooden spoon until combined, about 1 minute.
  • Increase your mixer speed to medium-low (2 on a kitchenaid) and knead the dough until it’s smooth, elastic and starts to pull away from the sides, about 7-10 minutes. If not using a stand mixer, turn dough onto a floured surface and knead by hand.
  • If the dough is too wet and sticky after 5 minutes of mixing, add additional flour 1 tablespoon at a time. Test your dough by poking it with your finger, if it bounces back it’s ready.
  • Lightly grease a large bowl with cooking spray or olive oil. Remove the dough from mixing bowl and shape into a ball. Place into greased bowl and turn to coat it in the oil.
  • Loosely cover with plastic wrap or a damp kitchen towel and allow to rise in a warm place until doubled in size, about 1-1 and ½ hours.
  • Once dough has doubled in size, punch it down and turn it out onto a floured work space. Divide it into 2 equal portions, each ball should weigh 396 grams. At this point you can wrap the dough balls and refrigerate overnight or freeze until ready to use. Thaw out frozen dough in the refrigerator overnight and proceed with remaining steps.

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