Perfect Pizza Dough

Who doesn’t love pizza? I know we do. Once a week in our house, usually Friday nights, is pizza night. I make the dough in the afternoon while the boys are napping, enjoy a cup of tea while the dough rises (or maybe try to catch a little catnap myself!), and then I let the boys help to top the pizza before we put it in the oven.

Turning out a pizza as good (if not better) than your local pizza joint’s requires a few things: #1 – a hot oven. #2 – a pizza stone. And, #3 – practice. When I first started making pizzas at home, I had a really hard time rolling out the dough. They’d tasted great, but were severely mishapen. I think that was my problem; I was rolling, not stretching with my hands and letting the dough do all the work.

After a couple of attempts I was producing perfectly round pizza doughs, and all was right with the world. It’s a rarity for us to order a pizza out anymore; partly because there aren’t any decent pizzerias in our small town, and also because they’re just so dag-gone fun to make at home!

If you haven’t found the perfect pizza dough recipe yet, look no further. Using bread flour is the key to a crispy, chewey crust. And, it’s a dream to work with! Let the pizza delivery guy pass your house by next time you’re craving pizza, and make it at home. I’m sharing my recipe for homemade pan pizza next week, so make sure to check in then!

15 Comments

  1. Posted December 15, 2012 at 8:45 AM | Permalink

    I too have just stumbled upon making good pizza at home. A hot oven is key, but so is a flour higher in gluten. You can also add vital wheat gluten to flour to make it chewy.

  2. Sadie
    Posted December 15, 2012 at 11:00 PM | Permalink

    Any special instructions for those of us who have yet to acquire a mixer? I’ve always just mixed mine with a wooden spoon, but I would like to try your recipe. The bread flour is different and I’m sure it is wonderful.

  3. Posted December 16, 2012 at 9:27 PM | Permalink

    I am *always* on the hunt for a perfect pizza dough recipe – I need to try my hand at it with bread flour!

  4. Catherine Mae
    Posted December 17, 2012 at 5:41 AM | Permalink

    Can we use dry active yeast instead?

  5. Posted January 19, 2013 at 7:17 PM | Permalink

    Thanks for the recipe. I have been looking for a good pizza dough recipe. I think the bread flour is the trick!

  6. Jessica
    Posted January 21, 2013 at 8:04 PM | Permalink

    I attempted to make your recipt this evening. The dough rose for an hour, and rested in half for 20 minutes. Do you make 2 pizzas with this recipe or one? The point where we shaped the door opened a few problem areas. I was very unsuccessful with transferring the dough to the stone for cooking. The dough seemed to stick, a lot, to the kneading surface. Please help! What did I do wrong?

    • Laura
      Posted January 21, 2013 at 8:07 PM | Permalink

      This recipe makes enough dough for 2 medium pizzas – one with each half of the dough. Next time, use more flour or cornmeal on the kneading/shaping surface. I’ve had that problem in the past myself!

  7. teresa
    Posted August 5, 2013 at 3:05 PM | Permalink

    Amazing! I have been looking for a good,easy pizza dough recipe for a long time. Love this! Easy too, I didn’t use a mixer, stired with a fork and then hand kneaded for 5 mins.

    • Posted August 6, 2013 at 8:52 AM | Permalink

      So glad you enjoyed it, Teresa. It’s one of our family’s favorites for sure!

  8. Louise
    Posted August 19, 2013 at 12:42 PM | Permalink

    This is amazing! Thank you so much for sharing! This is now my go to recipe. I just have one question, can you freeze this dough? and if so, at what point do you freeze it, before or after the second rising?

    • Posted August 19, 2013 at 5:16 PM | Permalink

      Louise, yes – it can be frozen after the first rise! Just wrap well in plastic wrap.

  9. Tess
    Posted February 5, 2014 at 4:38 PM | Permalink

    I made this today and by far the best pizza dough I’ve tried. Next time I will portion the dough into 3 for thinner crust. Thanks for sharing:)

  10. Joan
    Posted August 13, 2014 at 3:48 PM | Permalink

    I LOVE this recipe and use it every Friday for pizza night!! I’ve been using it for at least a year and just looked up the recipe to email it to a friend and thought I’d say thanks for sharing!!

    • Posted August 15, 2014 at 10:11 AM | Permalink

      So glad to hear that, I use it pretty much every Friday night too. We like to alternate and use the dough for stromboli sometimes too! Thanks for taking the time to comment and let me know. I appreciate it! :)

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