Go Back Email Link
–+ servings
pizza dough recipe
Print Recipe
5 from 1 vote

Homemade Pizza Dough (+ VIDEO)

Experience the joy of making your own pizza dough at home. This recipe guarantees a crusty, chewy, and delicious pizza every time.
Prep Time30 minutes
Total Time30 minutes
Course: Made from scratch
Cuisine: Italian
Keyword: best pizza dough, best pizza dough recipe, dough pizza, easy homamde pizza dough, easy homamde pizza dough recipe, easy homemade pizza dough, easy italian recipe, easy pizza dough, easy pizza dough recipe, homamde pizza dough, homamde pizza dough ingredients, homamde pizza dough recipe, italian pizza dough recipe, made from scratch, perfect pizza dough recipe, pizza dough, pizza dough ingredients, pizza dough recipe, quick and easy homamde pizza dough, quick and easy pizza dough recipe, quick homamde pizza dough, quick homamde pizza dough recipe, quick pizza dough recipe, simple homamde pizza dough, simple pizza dough, simple pizza dough recipe
Servings: 1 pizza base
Calories: 917kcal

Equipment

Ingredients

  • 150 ml water (warm)
  • 7 g dry yeast
  • 1 tsp sugar
  • 1 tsp milk powder
  • 225 g all purpose flour
  • 1/2 tsp sea salt
  • 1 tsp olive oil
US Customary - Metric

Instructions

  • Mix the dry yeast, sugar, and water in a glass bowl.
  • Let the mixture bloom.
  • In another bowl, sieve all-purpose flour, sea salt, and milk powder.
  • Pour the yeast mixture into the dry mixture.
  • Drizzle the contents with a bit of olive oil.
  • Then, use the kneading attachment of the mixer to knead the dough.
  • Lightly grease the bowl with olive oil.
  • Place the pizza dough in the bowl.
  • Cover the bowl with a clean cloth.
  • Set it aside for 15 minutes before making the pizza!  
  • Roll the dough out to make your favorite pizza with your fovrite pizza sauce.

Video

Notes

  • Don’t let the pizza dough sit at room temperature for 2 hours.
  • Use fresh and quality ingredients to make it.
  • It's best stored in the fridge or the freezer. 
  • Note that the thickness of the dough should preferably be half an inch thick.
  • To replace yeast, use ½ teaspoon baking soda and 1 teaspoon baking powder instead.
  • Refrain from using flour with high protein content, such as oat flour or almond flour, because it can strengthen the gluten network and the elasticity of the dough.
  • Pizza dough that tears easily may be due to underproof or underdeveloped gluten. To address this issue, you can knead the dough for longer to allow more elasticity.
  • Sticky pizza dough may be due to too much liquid in the mixture. You can continue to knead the dough with flour in small increments as a remedy.

Nutrition

Calories: 917kcal | Carbohydrates: 180g | Protein: 27g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 1197mg | Potassium: 374mg | Fiber: 8g | Sugar: 6g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 11mg