Create your own Homemade Pizza Dough with this straightforward recipe, crafted with minimal ingredients, ensuring you can savor the taste of restaurant-quality pizza in the comfort of your home!
Ingredients & Substitutions
This pizza dough requires just five basic ingredients, likely already stocked in your kitchen pantry:
- Water: Ensure the water temperature is lukewarm, ideally between 40°C and 46°C (105°F and 115°F), to activate the yeast effectively. Water that is too hot can kill the yeast, while water that is too cold may not activate it.
- Yeast: Active dry yeast is used in this recipe, requiring a few minutes to bloom or proof.
- Honey: Honey is incorporated into the dough to impart a golden hue to the baked pizza crust.
- Flour: All-purpose flour is recommended for this recipe. While we haven’t tested alternative flours, substitutions may affect the dough’s texture and rise.
Tips for Achieving a Crispy Crust
For a perfectly crisp pizza crust, consider the following tips before adding your toppings:
If using a pizza stone, preheat it in the oven so it’s hot when you’re ready to bake the pizza. Transfer the pizza to the hot stone using a pizza peel or by carefully placing it on parchment paper atop the stone.
Alternatively, prebake the crust for 5 minutes before adding toppings. This helps ensure a crispy texture.
How to Store Pizza Dough
You can store this pizza dough in the refrigerator or freezer for future use:
- Refrigeration: After preparing the dough, wrap it in plastic wrap and refrigerate for up to 3 days. Allow it to come to room temperature before rolling it out.
- Freezing: For longer storage, freeze the dough in a freezer-safe bag, removing as much air as possible. Label and date the package; it can be kept frozen for up to 3 months. Thaw in the refrigerator overnight before rolling it out.
Ingredients
- 120 ml (½ cup) lukewarm water, 40°C-46°C (105°F-115°F)
- 2.5 ml (½ teaspoon) active dry yeast
- 2.5 ml (½ teaspoon) honey
- 187.5 g (1 ½ cups) all-purpose flour
- 2.5 ml (½ teaspoon) kosher salt
Instructions
- Preheat the oven to 246°C (475°F).
- In a large bowl, combine the water, yeast, and honey. Let it sit for 10 minutes.
- Add the flour and salt to the yeast mixture, stirring until combined. Begin with a spoon and switch to your hands as the dough forms. Adjust the consistency with additional water if too dry, or more flour if too sticky, adding a teaspoon at a time as needed.
- Lightly flour a piece of parchment paper and place the dough on it. Knead the dough a few times with your hands and let it rest for 5 minutes.
- Roll or stretch the dough as thinly as possible, ensuring it is at least 25 cm (10 inches) wide.
- Transfer the parchment paper with the stretched dough onto a pizza stone or baking pan.
- Bake the dough for 5 minutes, then remove from the oven.
- Add your desired toppings and bake for an additional 10-15 minutes, keeping an eye on it as baking times may vary.
- The pizza is ready when the crust is crispy and the cheese is golden.
- Allow the pizza to cool for a few minutes before slicing and serving.
Notes
- For an even crispier crust, preheat the pizza stone before baking.
