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Homemade Pizza Dough

Updated on January 3, 2017
A ball of homemade pizza dough
A ball of homemade pizza dough | Source

The Art of Making Homemade Pizza

Up until a few years ago I would just buy frozen pizzas from the grocery store, or fresh ones from the local pizzeria. But one day I saw a magazine article on making pizza, and I was inspired to try it out. The first couple of times I messed up, and the dough ended up too thick and undercooked. Once I got the hang of it, it was a hit. I wrote notes on what worked for me, and this is the version I use now.

Making the crust is so simple, and it is fun to make different kinds of pizzas. I like to try new types, and use whatever ingredients I have on hand to top it with.

5 stars from 2 ratings of Homemade Pizza Dough

Cook Time

Preparation:

  • 10 minutes to mix
  • 45 minutes to let dough rise

Cooking Time: 8-12 minutes

Oven Temperature: 425°

From Start to Finish: Expect it to take between 1 hour and 1 hour and 15 minutes, including the time it takes to let the dough rise.

Yield

2 servings, 3 slices each

Preheat the Oven

When I first started making pizza, I read that the oven was supposed to be preheated for 45 minutes, and that the temperature would be above 500°. I don't ever turn my personal oven up that high, so I always set it to around 425°. I have found that the pizza comes out perfectly fine at that temperature, and just being preheated for 5-10 minutes before cooking the pizza. That means that instead of turning the oven on while the dough is rising, you can easily wait until you are putting the toppings on the rolled out crust.

Variations

  • I have used wheat flour before in place of half or all of the regular flour, and it came out pretty good
  • Other types of flours may be used, it may just affect the texture or taste a little bit
  • If desired, omit the sugar/honey. It gives the crust a lightly sweet taste, but isn't absolutely necessary
  • Any type of cooking oil can be used to coat the bowl

Ingredients

  • 1 1/4 cups flour
  • 1 teaspoon honey or sugar
  • 1/4 teaspoon salt
  • 1 1/8 teaspoon instant or rapid-rise dry yeast
  • 1/2 cup warm water
  • 1 teaspoon vegetable or canola oil, to coat bowl with

Notes About Yeast

  • 1 1/8 teaspoons yeast = same as 1/8 oz. yeast
  • I like to buy a jar of yeast, because it lasts much longer than a few packets. It's easy to measure out exactly how much I need
  • If you have a 1/4 oz. packet, use half for this recipe
  • If you have a 0.6 oz. cake of fresh yeast, use half for this recipe
  • Once a jar or package of yeast is open, any unused should be refrigerated
  • If it's a little old, use a little extra and it should work fine


Making the Dough

  1. Mix the flour, sugar, and salt in a medium mixing bowl
  2. Add the yeast
  3. Pour the warm water over the dry ingredients, and mix well
  4. The dough shouldn't be too sticky, so add just a little bit more flour if it is
  5. Form the dough into a ball
  6. Pour the vegetable oil into a clean medium bowl, and roll the ball of dough around to coat it well
  7. Leave the ball of dough in the bowl, cover it with a towel or plastic wrap, and place it in a warm, draft-free spot until it doubles in size, about 45 minutes
Click thumbnail to view full-size
Mix flour, sugar and salt togetherAdd the yeastAdd warm water. and mix togetherForm dough into a ballCover bowl with towel or plastic wrap, and let rise in warm place for 45 minutes
Mix flour, sugar and salt together
Mix flour, sugar and salt together | Source
Add the yeast
Add the yeast | Source
Add warm water. and mix together
Add warm water. and mix together | Source
Form dough into a ball
Form dough into a ball | Source
Cover bowl with towel or plastic wrap, and let rise in warm place for 45 minutes
Cover bowl with towel or plastic wrap, and let rise in warm place for 45 minutes | Source
Click thumbnail to view full-size
Roll the dough out on a floured surfacePut the flattened dough onto a pizza pan or baking sheet
Roll the dough out on a floured surface
Roll the dough out on a floured surface | Source
Put the flattened dough onto a pizza pan or baking sheet
Put the flattened dough onto a pizza pan or baking sheet | Source

Rolling Out the Dough

  • Flour your work surface. I like to use a sheet of parchment paper, because it makes clean-up easy
  • Using a rolling pin, roll the dough out until it's pretty flat. If you like a really thick crust, don't flatten it quite as much

Now would be a great time to preheat the oven (425°) if you haven't already.

Putting It All Together

Place your flattened dough onto a pizza pan, and add whatever toppings you desire:

  • Pizza sauce (or any tomato-based sauce), or Alfredo or cheese sauce as the base
  • Sprinkle any desired herbs, spices or other seasonings over it
  • Vegetables, either uncooked or sautéed
  • Pre-cooked meat, if desired
  • Shredded/grated cheese

This Video Has Great Tips and Guidelines For Topping a Pizza

Pans to Use

A pizza pan or stone is ideal to use, but a cookie sheet works just as well.

I always place a pan in the oven before it's preheated, and then put the sheet with the pizza on top of that one once it is up to 425 degrees.

Cooking the Pizza

Cook the pizza for about 8-12 minutes, until crust is golden brown and cheese has melted.

A Finished Pizza

This is a pizza with potato, onion and bacon
This is a pizza with potato, onion and bacon | Source

Nutrition Information For Pizza Dough

The table below shows the approximate nutritional information for 1 serving (or half of this dough). It doesn't include any toppings used. This estimate is based on using:

  • all-purpose flour
  • granulated sugar
  • Iodized table salt
  • vegetable oil

If other types of ingredients are used, it might change the nutrition somewhat.

Nutrition Facts
Serving size: 1/2 of pizza (3 slices)
Calories 280
Calories from Fat27
% Daily Value *
Fat 3 g5%
Carbohydrates 55 g18%
Sugar 5 g
Protein 7 g14%
Sodium 295 mg12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Click thumbnail to view full-size
White PizzaSpicy Taco Pizza slicesFruit Pizza
White Pizza
White Pizza | Source
Spicy Taco Pizza slices
Spicy Taco Pizza slices | Source
Fruit Pizza
Fruit Pizza | Source

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    • ChitrangadaSharan profile image

      Chitrangada Sharan 5 months ago from New Delhi, India

      This looks easy to follow and delicious!

      Thanks for sharing the step by step instructions. This will really help those doing it for the first time.

      Thank you!

    • Kathryn Stratford profile image
      Author

      Kathryn 16 months ago from Manchester, Connecticut

      Rebecca, You're welcome! This is probably the recipe I use most out of any, and it is so easy and versatile. I'm glad you need it.

      Have a great weekend.

      ~ Kathryn

    • rebeccamealey profile image

      Rebecca Mealey 16 months ago from Northeastern Georgia, USA

      OMG, I SO needed this. Thanks, Kathryn.

    • Kathryn Stratford profile image
      Author

      Kathryn 2 years ago from Manchester, Connecticut

      Audrey,

      Great, I hope you do! Yes, I am doing very well. Better than ever! I just haven't been writing online as much lately. I hope you are doing well!

      ~ Kathryn

    • AudreyHowitt profile image

      Audrey Howitt 2 years ago from California

      I will have to try this! I love making my own pizza! Hope this finds you well!

    • Kathryn Stratford profile image
      Author

      Kathryn 2 years ago from Manchester, Connecticut

      Thelma,

      You're welcome, and thanks for dropping by my recipe hub.

      I am doing well. I have been so busy lately that I haven't been writing online much! But that will change at some point.

      Have a great week!

      ~ Kathryn

    • Thelma Alberts profile image

      Thelma Alberts 2 years ago from Germany

      I love making my own pizza. This sounds easy to make and the photos made me hungry. Thanks for sharing Kathryn. I hope you are doing fine.

    • Kathryn Stratford profile image
      Author

      Kathryn 3 years ago from Manchester, Connecticut

      Natasha,

      I hope you get some use out of your pizza pan, and I am glad you find this to be an easy and well explained post. I tried to make it simple, because pizza does not have to be a long and complicated dish to make.

      Thanks for taking the time to read and comment, and have a wonderful weekend.

      ~ Kathryn

    • Kathryn Stratford profile image
      Author

      Kathryn 3 years ago from Manchester, Connecticut

      Bensen,

      You're welcome, and if you make a pizza again I hope you enjoy it. I find it to be a satisfying dish to make when I have the time and energy to do it.

      Have a good day.

      ~ Kathryn

    • Kathryn Stratford profile image
      Author

      Kathryn 3 years ago from Manchester, Connecticut

      Rebecca,

      Thanks very much! I am glad you like it, and that you shared it. I enjoy making pizzas, and many of them really hit the spot.

      Have a great weekend.

      ~ Kathryn

    • Natashalh profile image

      Natasha 3 years ago from Hawaii

      We got a pizza pan as a wedding gift this summer, but I still haven't used it! I actually hadn't seen a dough recipe I liked yet. Yours looks pretty easy/well explained - I need to finally use that pan!

    • bensen32 profile image

      Thomas Bensen 3 years ago from Round Lake Park

      It's been years since I make home made pizza thanks for sharing

    • rebeccamealey profile image

      Rebecca Mealey 3 years ago from Northeastern Georgia, USA

      This is an awesome recipe for pizza dough. You have taken the guesswork out. All of your pizzas sure look delicious. Sharing!

    • Kathryn Stratford profile image
      Author

      Kathryn 3 years ago from Manchester, Connecticut

      Bill,

      I'm glad I could help. If you try it out, I hope it comes out very well for you. I think it is a very satisfying thing to make from scratch.

      You're welcome, and have a great weekend.

      ~ Kathryn

    • bdegiulio profile image

      Bill De Giulio 3 years ago from Massachusetts

      This looks great Kathryn. I have always wanted to try making pizza at home and this will help immensely. I'll give this a try. Thank you, have a nice weekend.

    • Kathryn Stratford profile image
      Author

      Kathryn 3 years ago from Manchester, Connecticut

      Suzie,

      Thanks, I tried to make this into something simple. There was a lot of trial and error for me in the beginning, so I hope this version will make it easier for those who haven't had much experience making pizza from scratch.

      Yes, your life seems to be incredibly busy, so I can understand how you would have trouble finding the time to make a pizza. But when you do, good luck, and I hope you enjoy!

      Thanks for reading and commenting, and have a great day.

      ~ Kathryn

    • Suzie HQ profile image

      Suzanne Ridgeway 3 years ago from Dublin, Ireland

      Kathryn,

      Sorry I didn't get to this earlier, what a really simple recipe and easy to follow instructions for us novices of the pizza world! I keep meaning to try your pizza ones and still have not gotten round to it with everything going on. Thanks so much for this and 5 stars all the way my friend.

    • Kathryn Stratford profile image
      Author

      Kathryn 3 years ago from Manchester, Connecticut

      MsDora,

      You're welcome.

      Yes, letting it rise is a key point, although it will still come out okay if it is not left to rise for as long.

      I enjoy making varieties of pizzas, and I am glad you enjoy it.

      Thanks for reading and commenting, and have a wonderful day.

      ~ Kathryn

    • MsDora profile image

      Dora Weithers 3 years ago from The Caribbean

      Thank you for sharing the dough recipe. Looks easy enough; I guess step number 7 is key to its success. Your variety pizza recipes also look interesting.

    • Kathryn Stratford profile image
      Author

      Kathryn 3 years ago from Manchester, Connecticut

      Rose,

      Mixes are certainly convenient, but making them from scratch is also satisfying. I usually make two batches at once, and it doesn't take long to mix up.

      Thanks for reading and commenting, and have a wonderful day!

      ~ Kathryn

    • Kathryn Stratford profile image
      Author

      Kathryn 3 years ago from Manchester, Connecticut

      PS,

      Thanks, you are always so sweet.

      I hope you have a blessed day!

      ~ Kathryn

    • Kathryn Stratford profile image
      Author

      Kathryn 3 years ago from Manchester, Connecticut

      DealForALiving,

      Isn't it funny sometimes how an article or recipe pops up after you have been looking for it? That has happened to me before.

      I hope that whatever recipe you use for it works out well. Over the years I have had to try different things to get it right, and it's worth it!

      Thanks for taking the time to read and comment, and have a great day.

      ~ Kathryn

    • Kathryn Stratford profile image
      Author

      Kathryn 3 years ago from Manchester, Connecticut

      Someonewhoknows,

      That is interesting information about flour. I have never tried bread flour. I often use either all-purpose or wheat, and sometimes a blend of oat flour mixed in. There's unbleached flour for those who don't care for bleached. It is disturbing to think of what the flour goes through when it bleached. It certainly doesn't sound healthy.

      I have also never tried soybean oil. Sometime I hope to try different varieties, so I see for myself which ones work the best.

      Thanks for reading and leaving such an insightful comment, and have a wonderful day.

      ~ Kathryn

    • Kathryn Stratford profile image
      Author

      Kathryn 3 years ago from Manchester, Connecticut

      Relationshipc,

      That is an awesome idea! I want to try that next time. Maybe even tonight. Thanks for sharing that with me.

      Have a wonderful day.

      ~ Kathryn

    • Relationshipc profile image

      Kari 3 years ago from Alberta, Canada

      Your dough is pretty much how I make mine. Last night, we made some cone shapes with foil, wrapped the pizza dough around the cone, and baked it. The, we stuffed the cone with pizza toppings. I liked it way better than the normal pizza we make.

    • someonewhoknows profile image

      someonewhoknows 3 years ago from south and west of canada,north of ohio

      Bread flour is best if you want your pizza to rise higher. It,has a higher protein content which makes it possible for the dough to rise higher as well as give it more body and texture. All purpose is the next best flour to bread flour. It,has slightly less protein but works well for making pizza.

      My problem with most commercial white flours is the fact that they use chemicals to either bleach the flour and age the flour artificially.

      Soybean oil is my oil of choice.

    • DealForALiving profile image

      Sam Deal 3 years ago from Earth

      I wish I read this a few months ago when I was trying out all different types of pizza. I will definitely give this a try.

    • profile image

      pstraubie48 3 years ago

      Thanks, Kathryn I love to play in dough. Do not have a pizza dough recipe until now...this is going into my recipe files to try very soon.

      Angels are on the way to you this morning ps

    • randomcreative profile image

      Rose Clearfield 3 years ago from Milwaukee, Wisconsin

      Thanks for the detailed article with so many personal tips! Usually I make pizza dough with a mix, but one of these days I'll rise to the challenge of making it from scratch.

    • Kathryn Stratford profile image
      Author

      Kathryn 3 years ago from Manchester, Connecticut

      Flourish,

      I didn't recognize you at first. You didn't used to have a portrait as your profile photo. I like it!

      I definitely think it's more fun to make it yourself! Thanks, I am glad you find it doable.

      Thanks for reading and commenting, and have a great day!

      ~ Kathryn

    • FlourishAnyway profile image

      FlourishAnyway 3 years ago from USA

      It's always more fun and tastier when you make it yourself! Great instructions and very doable.

    • Kathryn Stratford profile image
      Author

      Kathryn 3 years ago from Manchester, Connecticut

      Janet, thanks. I am hoping that others see how easy it is to make their own pizza, since I get so much satisfaction out of it. I am glad you have made pizza dough before.

      Thanks for taking time to read and comment, and for sharing it.

      Have a great day!

      ~ Kathryn

    • janetwrites profile image

      Janet Giessl 3 years ago from Georgia country

      Thank you for sharing your experience about making homemade pizza dough. I also make my own pizza dough from time to time. This hub very well-written, easy to follow and has great pictures.

    • Kathryn Stratford profile image
      Author

      Kathryn 3 years ago from Manchester, Connecticut

      Bill,

      You're welcome! I would definitely deliver it to you if I could. This is one of my favorite things to make on a weekend when I have time, and Al loves it when I make them.

      Thanks for commenting, and have a fantastic week!

      ~ Kathryn

    • Kathryn Stratford profile image
      Author

      Kathryn 3 years ago from Manchester, Connecticut

      Always Exploring,

      Thanks, my pizzas are delicious! You're welcome, and I hope you enjoy it if you give it a try.

      Thanks for reading and commenting, and have a great day.

      ~ Kathryn

    • billybuc profile image

      Bill Holland 3 years ago from Olympia, WA

      If you're delivering then I'm more than willing to give this a try, Kathryn. :) Thanks for a great recipe. Right up my culinary alley.

    • always exploring profile image

      Ruby Jean Fuller 3 years ago from Southern Illinois

      Your pizza looks delicious. I have never tried to make pizza dough, but i want to try. Thank you for sharing.

    • Kathryn Stratford profile image
      Author

      Kathryn 3 years ago from Manchester, Connecticut

      Thanks. Karen. I really enjoy making pizza dough, and hope this is helpful to others who want to try it out.

      I hope you're settling into your new home.

      ~ Kathryn

    • Karen Hellier profile image

      Karen Hellier 3 years ago from Georgia

      This is great. Love the pictures that you took to go with the hub.