Homemade Pizza Dough

By • April 29, 2014 • 7 Comments

Author Notes: If you aren’t one for breaking out the thermometer to check the water temperature for the dough, just put the very tip of your finger in the warm water, if it begins to burn after a few seconds, it’s too hot, but if it’s not warm to the touch, it’s not quite warm enough. You want to make sure you start off with the correct water temperature, or else the yeast will not bloom, and you will have to start over.amber wilson | for the love of the south

Serves 8

  • 2 cups of warm water (100 to 110º F)
  • 4 1/2 teaspoons (2 packets) of rapid rise yeast
  • 2 tablespoons of granulated sugar
  • 4 tablespoons of extra-virgin olive oil, plus more for greasing bowl
  • 2 tablespoons of kosher salt
  • 6 cups of all-purpose flour, plus more for dusting
  1. Preheat the oven to 200º F. Once the oven has preheated, immediately turn the oven off.
  2. Combine 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 bloom for 5 to 10 minutes (once the top of the mixture begins to get foamy from one side of the bowl to the other, I know it’s done). On the lowest speed, turn on the mixer and add olive oil and salt. Slowly add in the flour (I usually add half the flour, let it incorporate slightly, then pour in the other half.)
  3. Increase to medium speed and mix the dough until it begins to form a ball and wrap itself around the hook, this step should take about 2 minutes. Allow the mixer to knead the dough for another 5 to 8 minutes. Make sure the dough is smooth and elastic.
  4. Form the dough into a ball and place into a large bowl coated with olive oil. Flip the dough in the oil a few times to make sure the dough is evenly coated. Cover the dough with a tea towel to discourage a skin forming on the dough. Let the dough rise for 1 hour in the warm oven.
  5. Once the dough has risen and doubled in size, punch down and cut into 8 equal-sized pieces (or cut the dough in half for 2 large pizzas, which serves 6 to 8 people total.) Use the dough immediately or freeze up to 3 months.
  6. To Freeze: Whenever the dough has finished rising, cut the dough into 8 equal pieces (each piece is 1 serving), wrap each piece in cling wrap and stack the covered pieces of dough into a labeled gallon-sized freezer bag. The dough will stay good for 3 months. When ready to use just take out however many individual balls of dough that you may need and let them come to room temperature for 2 to 3 hours on the counter.
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Comments (7) Questions (0)


about 1 month ago Jan Weber


I know that professional pizzaioli always let the dough rest for at least 24 hours, if not longer - however for home-made pizza dough the recipes seem to vary quite a lot. Some say to let it rise at room temperature overnight then divide. Another said to let it rise at room temperature, punch down, then put it in the fridge to rest overnight. Yet another says you can let it rise, punch down, divide the dough and put into plastic sandwich bags, and let it rest in the fridge in the bags. Any idea if the end result will be mostly the same or is there a possibility one method is more consistent than the others?


about 1 month ago Valentina Solfrini

This is great! Especially if you decide to have pizza as a last minute idea :)

Still, nothing beats long-proofed pizza dough. Pizza that has been left to raise overnight just has that extra something.

I'd be super interested in trying this one with rapid-raise yeast and see what it does to the dough, except I don't think I can find it here where I am...


about 1 month ago amber wilson | for the love of the south

I completely agree with overnight proofing. This recipe is great for a last-minute homemade pizza recipe to make with the whole family!

I hope you can find rapid rise yeast where you are... So sorry if you can't though, Valentina!


about 1 month ago barb48

AT what temperature do you recommend cooking the pizza on, and do you just plop them directly on the oven rack or do you use a stone or what?


about 1 month ago amber wilson | for the love of the south

The highest temperature your oven will go! (My oven goes up to 550, so that's the temperature I bake mine at!) I actually use a rimmed baking sheet that I stretch the dough onto, then top it with sauce, cheese and other toppings and bake it for 10-12 minutes!


2 months ago Marrie

So anxious to try this récipé, will tell u about later


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

Sounds good! Thanks so much!