Blue Ribbon Group Homemade Pizza Dough
This Homemade Pizza Dough is a classic, reliable recipe. You can use it for 2 or more pizza crusts, depending on the size and thickness you want. I most often end up baking them on pizza stones, or pressing them into baking dishes with a drizzle of olive oil underneath and on top. That method makes for a good deep crust pizza.
With this homemade pizza dough, I’ve also frozen both the dough and a baked crust. As a result, I had the makings for homemade pizza on hand whenever needed. The “baked after frozen” versions won’t taste the same as fresh made, but the option is a huge time saver.
Pizza! Pizza! Pizza!
While we are on the topic of pizza, one of our all-time favorite pizzas is the historic Margherita Pizza. You simply can’t go wrong with fresh mozzarella, a flavorful red sauce, and fresh basil. Below is one of my homemade variations. This is a thin flatbread crust spread with pesto, my all-time favorite pizza sauce. I make pesto by the jar to always have that on hand too. When you use fresh mozzarella and your tomatoes are perfectly ripe, this simple, classic pizza is phenomenal.
This Thai Pizza is a go-to for us as well. It has a peanut sauce and cabbage slaw. Give our homemade pizza dough a try and add your favorite toppings. It will be a winning dinner any night of the week.
Homemade Pizza Dough
1 1/2 cups warm water, divided (110 degrees F)
2 1/4 teaspoons active dry yeast (1/4 ounce packet)
4 cups bread flour (plus extra if needed)
1 teaspoon sugar
2 teaspoons kosher salt
2 tablespoons olive oil (plus teaspoon for bowl)
Mix yeast with 1/2 cup warm water. Set aside until frothy, about 5 minutes. In the meantime, mix bread flour, sugar, and kosher salt in stand-up mixer. Add bread hook and mix while slowly adding the yeast mixture, 2 tablespoons olive oil, and remaining (1 cup) warm water. Scrape sides and bottom as needed to combine. If dough is too dry, add a tablespoon of water at a time, and if too sticky, add a tablespoon of flour at a time. Once a ball forms, move to a floured surface. Gently knead into a smooth, firm ball. Coat bowl with 1 teaspoon olive oil. Add dough and turn to coat. Cover with plastic wrap, place in warm space (75 – 85 degrees F), and let rise 90 minutes. Divide into two portions (for two large pizzas) or more for smaller, thinner crusts. Use immediately, or cover in plastic wrap and chill in fridge to use within 48 hours. My favorite way to bake this is in a pre-heated 400 degree F oven on a hot pizza stone with a sprinkling of corn meal under the dough to prevent sticking. I usually thoroughly bake it (about 12-15 minutes, depending on thickness). Add desired toppings. If using sauce, cheese, etc. that you want melted, reduce oven heat to 350 degrees F and bake pizza until toppings heat up or melt.
