Pizza is one of my favorite foods, and who doesn’t love a good pizza? The gooey cheese, the tangy tomato, the variety of toppings, and of course, the perfect golden crust.
The secret to a delicious pizza, in my opinion, is the dough. Making your own pizza dough at home is easier than you might think, and it can elevate your pizza game to a whole new level.
No more buying pre-made crusts with mystery ingredients when you can whip up a pizza dough in a small amount of time!
Why Make Your Own Pizza Dough?
You might be thinking, "Why bother making my own pizza dough when I can just grab a pre-made one or a fast food one?"
I get it, convenience makes it easy. But making your own pizza dough not only gives you control over the ingredients, but it also allows you to customize it to your liking.
It doesn’t have to take up all of your time either! Imagine biting into a pizza crust that you made from scratch, perfectly crisp, golden brown, and no funky chemical taste. Sounds delicious, right? That’s why I do it!
Benefits of Homemade Pizza Dough
- Freshness: Homemade pizza dough is fresher and tastes better. You know exactly what’s in it—no preservatives or additives. Take the time to read the ingredients on the premade pizzas from the store, or worse, fast food pizza. You don’t want to burden your body with that junk! There’s something special about the aroma of fresh dough rising in your kitchen; it’s a sensory experience that turns your kitchen into your own pizza oven!
- Customization: You can tweak the recipe to suit your tastebuds. Want a thicker crust? Easy! Prefer whole wheat flour? Go for it! You can even experiment with herbs and spices, adding garlic powder, oregano, or basil right into the dough for an extra flavor kick. I love to sprinkle basil onto the dough for that extra pizza flavor.
- Cost-Effective: Making your own dough is often cheaper than buying pre-made dough, especially if you love pizza as much as I do! A few basic ingredients are all you need, and they’re typically items you already have in your pantry.
- Healthier Options: When you make your own dough, you can choose healthier ingredients. Want to use organic flour or experiment with gluten-free options? The choice is yours!
Common Store-Bought Dough Issues
Not all store-bought dough is created equal. Some can be too salty, while others lack flavor, and some won’t give you the rise that you want. Plus, you never know how long it’s been sitting on the shelf.
Seriously, you will be chowing down on preservatives. When you make your own, you can avoid these store-bought issues and create a pizza that’s truly your own. Fast food pizza is a mystery and you never know if the cook has had a bad day or not…
Essential Ingredients for Pizza Dough
Let’s talk about the building blocks of your pizza dough. You’ll need just a few simple ingredients, and I bet you have most of them in your pantry already!
Flour Types and Their Importance
The type of flour you use can significantly affect your dough’s texture. All-purpose flour is a popular choice because it strikes a nice balance between chewiness and crispiness. For a chewier crust, you might want to experiment with bread flour, which has a higher protein content.
If you're feeling adventurous, try using a mix of flours. For instance, a combination of whole wheat and all-purpose flour can give your dough a heartier flavor and texture. The best part? You can adjust the ratios until you find your perfect mix.
For just starting out, I would suggest with sticking to all-purpose flour.
Yeast: The Secret Ingredient
Yeast is what gives your dough that lovely rise. You can use active dry yeast or instant yeast. Both work well, but instant yeast is more forgiving and doesn’t require proofing. If you want a bit of a sourdough flavor, consider using a sourdough starter!
Just remember that with a sourdough starter, you'll need to plan ahead since it requires more time for fermentation. This is why I enjoy using yeast—it’s easy and quick.
Olive oil: The Optional add-in
Olive oil plays a vital role in pizza dough, contributing to flavor, texture, and overall quality. It adds a rich, savory taste, enhancing the crust with a subtle fruity or peppery note.
Additionally, olive oil helps create a softer, more tender dough, retaining moisture and preventing dryness. It promotes a crispier crust by aiding even browning during baking and reduces stickiness while kneading. It is optional to add in, but I also put in a few teaspoons for good measure.
Salt and Sugar: Flavor Enhancers
Salt is essential for flavor, while sugar helps the yeast activate and adds a hint of sweetness. You only need a small amount of each, but they make a big difference in the overall taste of your dough. Salt not only enhances flavor but also strengthens the gluten structure, which contributes to the dough’s chewiness.
Ready to master the art of homemade pizza? Let’s get baking!
Homemade Pizza Dough
Ingredients
- 1 1/2 cups warm water (110 degrees F)
- 2 tsp sugar or honey
- 2 1/4 tsp (1 package) active dry yeast or instant yeast
- 3 1/2 cups all purpose flour (3 1/2 to 4 cups)
- 2 tbsp olive oil
- 2 1/2 tsp salt
Instructions
- Combine the warm water and sugar. Sprinkle the yeast on top and all to sit for five minutes or until bloomed.
- Add in the flour, olive oil, and salt. Knead together for five minutes until dough comes together and is smooth. If it is too sticky, add in 1 tablespoon of flour at a time until it comes together. If it is too dry, add in 1 tablespoon of water until it becomes smooth.
- In a grease bowl, allow to rise in a warm, draft-free environment for 30 minutes or until doubled in size.
- If making traditional pizza, roll out until 1/4 inch thick and top with toppings. If making pizza pockets, divide into 12 balls and roll out to 5-6 inches and fill with toppings then fold over and seal the dough with a butter seal and pressing together. Brush the tops of the pizza pockets with butter.
- Bake the pizza at 450F for 20-25 minutes and the pizza pockets for 10-15 minutes, both until golden brown.
- Enjoy!
Making homemade pizza dough is can be a fun family dinner getting together to make dough, pick out toppings, and make memories for a lifetime. It can also be a tasty treat. With just a few simple ingredients and some patience, you can create a pizza as delicious (and better!) than anything you could get at the store. So, next time you crave pizza, remember that the dough is what makes the pizza. Head to your pantry and get mixing!
FAQs
- Can I use whole wheat flour for pizza dough?
Yes, you can! Whole wheat flour will give your dough a nuttier flavor and a denser texture. You might want to mix it with all-purpose flour for a lighter crust. - How long does pizza dough last in the fridge?
Homemade pizza dough can last up to three days in the fridge when properly stored in an airtight container. - Can I freeze pizza dough?
Absolutely! Pizza dough freezes well for up to three months. Just make sure to wrap it tightly to prevent freezer burn. - What’s the best way to reheat leftover pizza?
The best way to reheat leftover pizza is in the oven. Preheat your oven to 375°F (190°C) and heat for about 10-15 minutes. This helps to keep the crust crispy! - Can I make pizza dough without yeast?
Yes, you can make a quick pizza dough using baking powder instead of yeast. It won’t have the same texture but can still be delicious for a quick fix.
