How to make pizza dough Recipe for beginners


How to make pizza dough?

Around here, we can’t get enough pizza! Make my white or BBQ Chicken Pizza once you’ve mastered the dough.

We’re a group of pizza enthusiasts. And I looked for years for the best pizza dough recipe possible. A lot of them were attempted on me. Some were tasty, but I never found “the” dish that would make me give up the rest.

But that dough improves after being “aged” in the fridge for a while. And while I have a food plan, I rarely follow the order on the menu plan, instead cooking whatever strikes my fancy on any given day. Also, if my fridge were infinitely big, I’d always have some of that dough on hand.

Despite my undying love for that dish, I realized I had to find an alternative that could be prepared on the same day. But it would serve my household better.

. The pizza crust was the greatest I’d ever eaten. I cooked it several times, declaring it my new go-to. Yet, I believe I have finally mastered the technique for producing the tastiest pizza you will ever have at home.

When I say this, it’s not a joke. I’m not exaggerating when I say that I’ve repeated this recipe dozens of times.

Pizza Dough Secrets.

The amount of flour used in the dough is the key. The ingredients are pretty standard, so this is when I start to get creative. But if there’s one thing I’ve stressed about baking bread for years, it’s that too much flour is the primary cause of failure.

I remembered how wet the dough was when I made pizza using the recipe from Artisan Bread in the Five Minutes a Day, but I had always followed the recipe without hesitation because I measured the ingredients by weight.

Easy to Make Pizza Dough

If you’re short on time, this is the recipe for you. Putting it together is as easy as mixing everything together and waiting five minutes. It results in a crust that is both soft and chewy.

For those just starting out, I highly recommend this recipe for handmade pizza crust. Even if it’s made on the spur of the moment, this top-rated recipe will blow your mind and leave you wondering why you ever bought anything else. Learn how to make the best pizza you’ve ever had with just a few simple ingredients by forming the dough properly and storing it.

how to make pizza dough

Ingredients for Pizza Crust

This very easy pizza crust requires just five ingredients (plus some warm water).


Because of its leavening properties, active dry yeast is essential for making pizza dough rise.


Yeast can be activated in warm water with a teaspoon of sugar. Sugar feeds the yeast, which helps it activate more quickly. When the top starts to get foamy and bubbly, you know the yeast is doing its job.

Bread Flour

Bread Flour Compared to all-purpose flour, bread flour makes for a chewier pizza crust. The increased protein content is responsible for this, as it stimulates the growth of additional gluten strands. Gluten is responsible for the crispiness of the crust.

Olive Oil

Regarding pizza crust, olive oil serves two purposes: As a flavor enhancer and sealant between oil and water. This oily layer acts as a waterproofing mechanism.


You only need small pinch of salt to season your food. The fermentation process is slowed, the flavor is enhanced, and the gluten is strengthened thanks to salt (resulting in a better rise).

how to make pizza dough

How to roll out the pizza dough.

Stretching the dough is the most hands-on part of constructing a pizza crust. It’s easy as pie once you know how (pun intended). 

Get Room Temperature Dough.

After combining, rest the dough for at least 30 minutes. This makes it easier to work with the dough and stretch it into desired shapes. Working with cold dough is much more unpleasant.

Use oil to prepare your surface.

You might want to sprinkle flour on your work surface to keep things from sticking. Many types of dough benefit from this procedure. Yet, in this scenario, using excessive wheat can result in a tough pizza crust.

Instead, use a mixture of a few tablespoons of olive oil and a pinch or two of flour to massage down your work surface (and your hands). The result will be a beautiful golden color, a crisp texture, and no sticking.

Form the dough.

When it comes to molding the dough, you have a few choices. Use a rolling pin, your hands, or the air to stretch it. Do not overwork the dough if you use this technique or any other. Overwork will make the texture rough.

It would be best if you ended up with a nice, even circle between 10 and 12 inches in diameter and a third of an inch in thickness. The crust will collapse under the weight of the sauce and toppings if you reduce your weight too much.

How Long Does Refrigerated Pizza Dough Last?

The pizza dough can be stored in refrigerator for up to five days. Put it securely in a bowl with plastic wrap or an airtight container. The dough should remain at room temperature for 30 minutes before being used from the refrigerator.

how to make pizza dough

Is Pizza Dough Freezable?

Yes! Pizza dough can be safely frozen. Those who prepare pizza frequently will find this a convenient solution. Roll the dough into a ball and brush it with oil so it can be frozen. Put the ball in a container that can be frozen and label it with the date. Keep frozen for three months.

The night before you use the dough, remove it from the freezer and place it in the refrigerator.


  • 1 cup of hot (about 45 C) or warm (about 110 F) water
  • Active dry yeast, one packet (.25 ounces).
  • White sugar, one teaspoon
  • 2.5 cups all-purpose flour
  • 1 ounce of olive oil
  • 1 gram of salt


  • First, amass the required materials. Lightly grease a pizza pan and heat oven to 450 degrees F (230 degrees C).
  • Second, dissolve the sugar and yeast in a warm water basin. Creamy in approximately 10 minutes if you mix and let stand.
  • The third step is incorporating the flour, oil, and salt into the yeast mixture. You may do this manually or use a stand mixer with dough hook to speed up the process.
  • Time out for 5 minutes is step four.
  • Fifth, pat or roll the dough to a 12-inch circle on a lightly floured board.
  • Sixth, place on the pizza stone or pan.
  • Seventh, top the crust with your favorite sauce and toppings.
  • Eighth, bake in the hot oven for 15 to 20 minutes or until golden brown. Take it out of the range and let it cool for about 5 minutes before serving.

How to Freeze Pizza Dough?

This homemade pizza dough can be frozen in a few different ways:

  1. Roll it into a ball, then wrap it in the plastic wrap and store it in the freezer.
  2. The crust should be baked beforehand, unadorned, for 5 minutes. After it has cooled, cover it securely in plastic and foil, and place it in the freezer. When ready to use, defrost, top as directed, and bake.
  3. You can freeze a pizza before baking it. Make this pizza dough, top it with sauce and toppings, and flash-freeze it on a baking sheet to make your frozen pizzas. Once it’s set, wrap it in foil and plastic wrap to prevent freezer burn, and store it in freezer for up to two months. Bake after thawing.

How to Cook a Pizza?

You may use this dough for any pizza recipe, as it is a very standard pizza dough. (Here are a few of my favorites.) If you choose to use a different recipe, stick to its guidelines.

But this is the way to go if you want to bake a plain pizza with your favorite toppings.

  • Get the oven as hot as it can go. Usually, this ranges from 450°F to 500°F. If your oven isn’t spotless, you might have to reduce the temperature to 450 degrees Fahrenheit from 500 to avoid smoke. I recommend preheating the oven for at least 30 minutes if you use a pizza stone. If you aren’t, you only have to heat it until it reaches the appropriate temperature.
  • One of your pizza dough balls should be stretched or rolled out while the oven preheats. I use a pizza stone, so my pies are around 14′′ to 16′′ in diameter. Parchment paper facilitates moving the dough from the counter to the oven, which is why I prefer to use it.
  • Top the dough with whichever ingredients you like.
  • Put the pizza in the hot oven and bake it until the cheese is melted and the dough is golden brown. This takes roughly 10 minutes in my range, but timing may vary depending on the dough’s thickness, the oven’s temperature, and the pizza’s toppings.
  • Take it out of the oven and cut it into pieces.


You can make homemade pizza dough with surprising ease. Before anything else, in a large bowl, combine 4 cups of bread flour, one tablespoon of sugar, two teaspoons of salt, one packet of instant yeast, and 1 1/2 cups of warm water. Ten minutes of kneading should create a smooth, elastic dough.

Let it be covered for at least an hour or two to allow the mixture to expand. The dough should next be punched down and cut in half. Form each piece into a round about 12 inches in diameter using a rolling pin.

Bake at 475°F for 10-12 minutes, until the crust is golden brown, and then top with your chosen ingredients. Share your handmade pizza with the people you care about. Weirdnewsera that you might not find any other platform which gives you all content about health sports business technology and entertainment.


Can I make this pizza dough without a mixer?

No! You only need a bowl and a spoon to make this. That will require some physical exertion, but it can be done. If you don’t have stand mixer, you should mix it by hand, although I wouldn’t recommend using a hand mixer.

Is olive oil an acceptable substitute for vegetable oil?

Yes! Vegetable oil is my preferred cooking oil due to its mild flavor, although olive oil is an acceptable substitute.

Can I freeze the extra dough?

Yes! You may safely freeze this dough. I find it most convenient to form it into balls, freeze it, and use it as needed. I refrigerated it to defrost it.

Is kneading the dough required?

I don’t! It’s only a matter of mixing it till it’s uniform. Whether I knead the dough or combine the ingredients, there seems to be no difference.

Is it safe to use parchment paper at that temperature?

Use common sense and then keep an eye on your pizza at all times; that’s my advice. Unfortunately, my preferred baking parchment has no temperature warning and turns dark when heated. I wouldn’t use parchment paper at that temperature for 10 or 15 minutes of baking.