Homemade Pizza Dough for Beginners
Bestest Pizza Dough Recipe
Servings: 12 10-12" Pizza
Ingredients
- 2-2⅓ Cups Organic All-Purpose Flour (250-295g)
- 2¼ teaspoon Instant Yeast OR Instant Yeast Packet
- 1½ teaspoon Honey OR Organic Cane Sugar See notes for more sugar alternatives
- ¾ teaspoon Sea Salt
- ⅛-¼ teaspoon Garlic Powder and/or dried parsley leaves optional
- 2 Tablespoon Olive Oil + additional
- ¾ Cup Warm Water (175ml)
Instructions
- Whisk 1 Cup warm water, 2¼ tsp instant yeast, and 1½ granulated sugar (or honey) together in a bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes, mixture should form bubbles when done. *If you do not have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula in the next step.
- Add 1 Cup (125g) flour, 2 TBSP olive oil and ¾ Sea Salt in mixer or bowl. Add ⅛-¼ Garlic Powder/Parsley at this point as well if desired.
- Knead the dough. Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a slightly floured surface for 5 minutes. If the dough becomes too sticky during the kneading process, sprinkle 1 tsp flour at a time on the dough or work surface/in bowl to make a soft, slightly tacky dough. Do not add more flour than you need to because you do not want a dry dough. After kneading the dough should still feel soft. Poke it with your finger- if it slowly bounces back, your dough is ready to rise.
- Rise: Lightly grease a large bowl with olive oil, you can use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover bowl with a clean kitchen towel. Allow the dough to rise at room temperature for 1 hour or until doubled in size. (Tip: dough will rise faster on warmer days/environments)
- Preheat oven to 475℉ (246℃)
- Shape the Dough: When the dough is ready, punch it down to release any air bubbles. On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into disc. Place on prepared pan and stretch and flatten the disc into a 12-inch circle, about ½ inch thick. You can also have fun and shape it to any fun shape you want or make mini personal pizzas! let your creative side have to fun, and just know there is no "wrong way!"
- You can let it rest for a few minutes to rise again or you can start preparing your pizza now! Again, have fun and be creative with the toppings!
- After topping with your favorite toppings, bake for 13-15 minutes or until the crust is golden brown.
- Optional, after cooking add butter around the crust for a buttery yummy crust to finish it off!
- Slice hot and enjoy your creation!!
Notes
- Freezing Instructions: This recipe yields enough dough for two 12-inch pizzas, a little less than 2 pounds total. After the pizza dough rises and you divide the dough in half, you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 1 hour on the counter. Preheat the oven and punching down the dough to release air if needed.
- Sugar Alternatives, natural options like honey or maple syrup add sweetness and moisture (use ¾ cup for every 1 cup sugar and reduce liquids slightly). Coconut sugar offers a caramel-like flavor and can replace sugar 1:1, while date paste is great for dense recipes like muffins. For low-carb baking, monk fruit sweetener and erythritol work well (1:1 for sugar, though erythritol may need slightly more) with no blood sugar impact. Stevia is intensely sweet, so use sparingly. Liquid sweeteners may require lowering bake temperatures by 25°F to prevent over-browning. Adjust liquids and taste-test for the best results!
- Overnight/All Day Instructions: Prepare the dough but allow the dough to rise for 8-12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water in the dough which will slow the dough’s rise and allow for more time.) The slow rise gives the pizza dough wonderful flavor! If the dough didn’t quite double in size overnight, let it sit at room temperature for 30-45 minutes before punching down
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