How to Make Pizza Dough for all your pizza creations! Today’s easy “How To” will help you whip up grilled summer pizzas all season long.
Pizza dough is one of those things that is so easy to make, it’s a shame to buy it.
However, it does take a little time to rise. So I often make double or triple batches to store in the freezer. That way, when I feel a pizza night coming on, I can set a couple pizza dough balls out on the counter to thaw and rise.
My family can always tell the difference between homemade and store-bought crust, and once you taste this, I’m sure you will too!
How to Make Pizza Dough
Start by activating your yeast. For the best results, yeast needs to mix with slightly warm (not hot) water and a little sugar to jump-start it. Allow it to foam for at least 10 minutes before continuing on.
Then mix in the flour, oil and salt and let your stand mixer knead and do the dirty work for you. Knead the dough with the bread hook for 5-10 minutes.
The kneading process works the gluten and gives the dough that stretchy pizza dough quality.
Dump the kneaded dough into a well-oiled bowl and cover with a damp cloth, or plastic wrap.
Let the dough rise until double in size.
Then dump the dough out on a work surface, and cut into 2 equal pieces.
Roll the edges of each piece under to create balls of dough.
Now it’s time to either roll out your pizza dough for fresh pizzas, or wrap them well and stick them in the freezer for later!
How to Make Pizza Dough From Scratch
- 2 1/2 tsp. dry active yeast
- 3/4 cup warm water
- 2 tsp. sugar
- 2 – 2 1/2 cups bread flour
- 2 Tb. olive oil + extra for bowl
- 1 1/2 tsp. sea salt
- I often double or triple this recipe and keep the extra dough in the freezer. Place the yeast and sugar in an electric mixing bowl with a bread hook attachment. Pour 1/4 cup of warm water over the yeast and swirl. Allow the mixture to foam for 10 minutes.
- Then add the remaining 1/2 cup of water, oil and salt. Turn the mixer on low and slowly add 2 cups of bread flour. Allow the mixer to run until the flour is well combined and the hook is kneading the dough. The dough should be very sticky, but still firm enough to pick up. Add a little more flour if needed. Let the mixer knead the dough for another 5-10 minutes.
- Drizzle olive oil around the sides of the mixing bowl, lifting the dough for good coverage. Cover the mixing bowl and let the dough rise for 2 hours.
- Once the dough has doubled in size dump it out on a floured work surface and cut it into 2 – 8 oz. pieces. Roll the ends under to create round balls.
- Then using a well-floured rolling pin, roll the dough out to 12 inch circles. Place the dough circles on parchment paper. Lightly oil the tops and let them rest a few minutes before adding toppings.
- If saving for later, wrap each dough ball in plastic and place in the freezer.
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
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