Make homemade pizza dough

This homemade pizza dough gives you the perfect foundation for all your favorite pizzas with its wonderfully crispy yet soft texture. It's so simple you'll want to make it over and over again.

I've been making this pizza dough for about five years now and it's become my family's little secret. Every guest who tries it always asks me how I make it—even the picky eaters!

Ingredients

• 500 g all-purpose flour: Regular flour works best for a balanced texture
• 25 cl water: Room temp helps the yeast work better
• 1/2 teaspoon salt: Brings out flavors and helps control rising
• 1 teaspoon olive oil: Adds flexibility and that Mediterranean taste
• 10 g fresh baker's yeast or 1/2 packet dry yeast: The key ingredient that makes your dough rise nicely
• 1 pinch sugar: Wakes up the yeast for better fermentation

Step-by-Step Guide

Getting started:

Put your flour in a big bowl and make a well in the middle. Pour in the lukewarm water (not hot or you'll kill the yeast), add salt and sugar to the well. The best water temp is around 95°F to get the yeast going.

Mixing everything:

Slowly stir with a wooden spoon from the middle outward. Add the olive oil once things start coming together. The oil will make your dough stretchy and give it a nice subtle flavor.

Working with yeast:

Crumble the fresh yeast between your fingers or add your dry yeast after soaking it in a bit of warm water. This makes sure it spreads evenly through the dough for uniform rising.

Kneading time:

Work the dough hard for about 10 minutes until it forms a smooth ball that doesn't stick to the bowl. Kneading builds up the gluten which makes your dough stretchy. You'll know it's ready when it feels smooth and bounces back when poked.

First rise:

Shape your dough into a ball and put it in a lightly oiled and floured bowl so it won't stick. Cover with a clean kitchen towel and let it sit somewhere warm (68-77°F) for 1-2 hours. It should double in size.

Shaping your dough:

On a floured surface, gently spread the dough with your hands working from the center outward. For a round pizza, start by making a disk and slowly stretch it out. Put it on a baking sheet lined with parchment paper.

Final rest:

Let your shaped dough sit for another 15 minutes before adding toppings. This helps the dough relax and ensures perfect texture after baking.

Topping and baking:

Top your pizza however you like, starting with a thin layer of sauce followed by your favorite ingredients. Bake in a preheated oven at 390°F for 20-30 minutes depending on how thick your dough is and what toppings you've used.

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Essential Tips

Great for making ahead and freezing

Cheaper and tastes way better than store-bought options

Can be made thin or thick based on what you prefer

Storage and Usage

You can keep this dough in the fridge for up to 48 hours wrapped in plastic wrap. Making it a day ahead actually helps develop more flavor. For longer storage, freeze it after the first rise in single-serving portions. Just thaw in your fridge the night before you plan to use it.

Variations and Substitutions

Don't have all-purpose flour? You can use cake flour for a lighter crust or mix in some whole wheat flour for more character. Need a gluten-free version? Switch the regular flour for a gluten-free blend with a bit of xanthan gum. If you want authentic Neapolitan pizza, try to find Italian type 00 flour instead.

Topping Ideas

For a true Italian experience, go with Margherita—just tomato sauce, fresh tomatoes, mozzarella and basil. Want something French? Try an Alsatian flammekueche with sour cream, onions and bacon bits. My personal favorite combo is goat cheese, honey and walnuts—it always wows my dinner guests.

Frequently Asked Questions

→ What kind of flour works best for pizza dough?

It's best to use T55 flour for great texture, but T45 will work as a substitute if needed.

→ How long should the dough rest?

The ideal resting time is 1 to 2 hours at room temperature, or until the dough doubles in size. Longer resting can improve results.

→ Can I swap fresh yeast for dry yeast?

Yes, dry yeast works fine instead of fresh yeast. Use about half a packet of dry yeast for this recipe.

→ How do I know if the dough is kneaded enough?

The dough is ready when it becomes smooth and no longer sticks to the bowl or work surface.

→ What temperature should the pizza bake at?

Bake the pizza dough in a preheated oven at 200°C for 20 to 30 minutes, depending on your toppings.