This recipe provides foolproof, pizzeria-quality, homemade pizza. I don’t care what your previous homemade pizza experiences have been, with this recipe you’ll be a pizza boss!
Where has this week gone? Today, I’m re-sharing my Best Ever Pizza Dough recipe. For years, yeast dough and I have had a love-hate relationship. This was the first recipe to ever work the first time I made it, and every time since! Thanks to this pizza dough, I gained some confidence and branched out to other yeast dough. Sadly, not all of them have come out nearly so perfectly as this recipe does.
So, I am going to share the recipe and some pictures of how it looked when I made it Wednesday. Leave 2-3 hours prep time the first time you make this, then you can adjust it accordingly. I speed my rising time up a little by putting it in my oven with the lights on. Although I list the brands of the items used, I receive absolutely no compensation for of this. They just happen to be the brands I’ve found reliable with this recipe.
Lets Get Started!
I show my weighing the flour and water here, but I have made it without weighing it and it comes out fine. Since my scale only shows even amounts of grams, I use 152 grams of one flour and 154 grams of the other.
Ready to Rise
Time to Bake
Now for the recipe:
Best Ever Pizza Dough
- 1 cup plus 1 Tbsp of 00 Flour (153 grams)
- 1 cup plus 2 Tbsp. of all-purpose flour (153 grams)
- 1 tsp. salt
- 1 cup lukewarm water (200 grams)
- ¾ tsp active dry yeast
- 1 tsp extra-virgin olive oil
- In a large mixing bowl, combine flours and salt.
- In a small bowl, sprinkle yeast over lukewarm water and olive oil. Wait a minute or so, then pour it into flour mixture. Stir ingredients together, then knead with your hands or a stand mixer with dough hook, for about 3 minutes. Let the mixture rest for 15 minutes.
- Knead rested dough by hand or in stand mixer for 3 minutes. Cut into 1 large or 2 small equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth or plastic wrap. Let rise until doubled for 2 to 3 hours at room temperature, or 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
- To make pizza, place each dough ball on a lightly floured surface and use your fingers to stretch it gently, then your hands to shape it into rounds or squares. Top your favorite toppings, and bake at 425 degrees for 12-15 minutes individual pizzas and 20 minutes or so for a full-size.
My Special Tips:
You can use all-purpose flour for this recipe, but the pizza crust is much lighter with the 00 and all-purpose flour mixture. I microwave my pepperoni and salami toppings on paper towels for about 30 seconds before adding them to the pre-baked pizza. This helps cut down on oil accumulation on the top of the baked pizza.
Resources: 00 flour is also called pizza flour and is available in many gourmet markets and on Amazon. I got my last bag of 00 flour from Neighborhood Market. I buy the pizza yeast on Amazon.