Small Batch

How to Make Homemade Pizza Dough

By • June 6, 2014 • 15 Comments

121 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.

Today: With Amber Wilson from For the Love of the South's step by step instructions, making pizza dough no longer has to be reserved for special occassions.

Growing up, there were those sweet traditions that only summer would bring. And on a stifling summer day in Louisiana, one of the greatest traditions came in the form of lunch. As a special treat for killing banana spiders, devouring honeysuckles, and kicking over crawfish holes, my grandmother would reward me with a pizza made with her homemade bread dough.

More: You've got the dough. Now you need to learn to make the perfect pizza

She patiently rolled out her dough and let us gently stretch it onto a pizza pan as little puffs of flour clouded the air. The homemade dough was soft and smooth except for the sweet dimples made by the impressions of my tiny fingertips around the edges. Grandma popped the pizza in the oven, and when it came out, we all breathed a sigh of delight.

  

I’ve met many people who long to learn how to make dough but are completely intimidated by the process. I know that not everyone had a grandmother who patiently took the intimidation factor out of making dough, so here’s a guide intended to take you step by step, the same way my grandmother once taught me. I hope to arm you with the confidence to create pizza dough any day of the week, and to even stash some in the freezer for a quick weeknight dinner. Here’s to a lovely summer, y’all! 

Homemade Pizza Dough

Serves 8

2 cups of warm water (100 to 110º F)
4 1/2 teaspoons (2 packets) rapid-rise yeast
2 tablespoons granulated sugar
4 tablespoons extra-virgin olive oil, plus more for greasing the bowl
2 tablespoons kosher salt
6 cups all-purpose flour, plus more for dusting

Preheat the oven to 200º F. Once the oven has preheated, immediately turn it off.

  

Combine the water, yeast, and sugar in the bowl of a stand mixer fitted with a hook attachment. Gently stir to dissolve the yeast. Let the yeast sit for 5 to 10 minutes, until the whole surface of the mixture begins to get foamy.

Turn the mixer to the lowest speed and add the olive oil and salt. Slowly add in the flour: I usually add in half, let it incorporate slightly, then pour in the other half.

Increase the mixer to medium speed and mix the dough until it begins to form a ball and wrap itself around the hook, about 2 minutes.

Allow the mixer to knead the dough for another 5 to 8 minutes. The dough should be smooth and elastic.

Form the dough into a ball and place it into a large bowl coated with olive oil. Flip the dough a few times to get it evenly coated in the oil. Then cover the dough with a tea towel and let it rise for 1 hour in the warm oven.

Once the dough has risen, punch it down and cut it into 8 equal-sized pieces, each of which is one serving (or cut the dough in half for 2 large pizzas). 

If you don't plan to use the dough immediately, you can freeze it by wrapping each piece in cling wrap and stacking the covered pieces in a gallon-sized freezer bag. When you’re ready to make pizza, take out however many individual balls you may need and let them come to room temperature for 2 to 3 hours on the counter. The dough will stay good in the freezer for 3 months. 

See the full recipe (and save and print it) here.

Photos by Amber Wilson

Jump to Comments (15)

Tags: how-to & DIY, small batch, pizza, pizza dough, dough, bread, yeast, make-ahead, make ahead

Comments (15)

Default-small
Default-small
Desktop3

3 months ago I_Fortuna

This is kind of an outdated home chef way to make pizza dough and a recipe not many professional pizza chefs use. Most professional chefs that I am aware of, mix their dough and let it proof overnight or for many hours. This eliminates the kneading process completely. Time does the work.
When I am making pizza I mix the dough before I retire at night, cover it with plastic wrap and let it proof about 14 or more hours. By dinnertime the next day I have perfect dough for pizza or bread. This also makes the dough more digestible as the gluten has had time to break down which is the purpose of kneading. The flavor the time imparts is delicious and more authentic. Left over dough can be refrigerated and use within about 2 to 3 days. It will continue to proof in the fridge, just more slowly.
Just do a search for no knead breads and no knead pizza dough to find a recipe.
By the way, 1 in 105 people have a gluten sensitivity or celiac disease. Celiac is an autoimmune disease where the villi or lining of the small intestine are are destroyed by consumption of gluten. This prevents the body from absorption of vital nutrients which may cause health complications and other autoimmune diseases.
http://celiac.org/celiac...

Open-uri20140903-17411-1bebemi

4 months ago Michael Taylor

For a better chew and more legit pizza crust, try subbing 5 cups of bread flour and 1 cup of semolina in place of the 6 C of AP.

Default-small

4 months ago Cassie

I'm trying this out for dinner tonight. It looks super easy and I'm hoping to add it to my regular rotation to break my reliance on store bought dough. Thanks for the recipe!

Img_2717

4 months ago amber wilson | for the love of the south

Cassie,
It's so easy! I hope you enjoy!
x
Amber

Default-small

5 months ago DebbyB

This seems to be working great but I thought two tablespoons salt seemed liked an awful lot. I used two tsp instead and am waiting to see how that turns out. I am sensitive to salt taste, probably more than most people.

Img_2717

5 months ago amber wilson | for the love of the south

Debby,
No worries! What I like about this recipe is that it's a canvas that you can adjust to your own taste! I've had to scale down the salt before for people that are sensitive to sodium, and it came out great! I
X
Amber

Default-small

5 months ago cafemom

For my teenager to prepare a pizza quickly, I add a 1/3 cup serving of sauce in a zip-lock sandwich bag for each of the frozen dough balls. When she makes a pizza she pulls a dough and a sauce out of the freezer bag. Individual bags of other ingredients could be added also. These dough balls have been a lifesaver!

Img_2717

5 months ago amber wilson | for the love of the south

What a great idea! I love that! I'm thrilled to know that this recipe has come in handy in your house!
x
Amber

Default-small

7 months ago kpfears

I thought rapid-rise yeast was made to be added to dry ingredients with no proofing required. Can one do that with this recipe?

Img_2717

6 months ago amber wilson | for the love of the south

I've always used rapid-rise for my doughs (it's what my grandmother uses as well!) She taught me to always allow the yeast to bloom in the sugar and warm water before adding the rest of the ingredients, so that's what I do! I've never tried creating this recipe without allowing for the yeast to bloom, so I'm not quite sure!
x
Amber

Default-small

6 months ago kpfears

Okay, thank you. I've been using rapid-rise yeast with the dry ingredients, for years. I'll try it here too and let you know!

Default-small

7 months ago bri

I have been experimenting with many pizza dough recipes over the last year, and have never been able to duplicate that thin, chewy yet crispy crust I like. I have tried using semolina flour, which is good but something is still not quite right. I will give this recipe a try.

Img_2717

6 months ago amber wilson | for the love of the south

Bri,
I have been making this dough at least once a week for over 2 years and it has always produced a lovely thin, crispy crust! I hope you enjoy!
x
Amber

Photo_copy_2

7 months ago Allyn

I recently made pizza for the first time (http://girlnamedallyn.wordpress...) but with a 22 hour rise. It was crazy and intimidating and awesome. For real. I love the idea of freezing them in personal pan pizza size!

Img_2717

6 months ago amber wilson | for the love of the south

Allyn,
I think making bread has to be the number one thing people want to make in the kitchen but are completely intimidated by! Once they end up actually trying to make it though, everyone says how easy it is! I love freezing the dough... It's been such a lifesaver for so many meals. I can prepare a homemade pizza in less than 30 minutes if I want to. I love that!
x
Amber