Taste of Home Easy Peasy Pizza Dough Recipe

My all-time favorite bootleg pizza dough recipe, this recipe has been tried and tested week after week, making the all-time homemade pizza. My family now likes homemade pizza better than take-out!

Pivot It FOR Later!

We are a pizza loving family. And for years, I searched and searched and searched for the perfect pizza dough recipe. I tried dozens, or more. And while some were proficient, none of them were *that* recipe that would make me cease trying all of the others.

And then, back in 2011, I tried the pizza dough recipe from Artisan Pizza and Flatbread in Five Minutes a Mean solar day. And I was pretty sure I had finally stumbled onto *that* recipe. If you haven't tried that recipe, you really should, because it really does rank up there with the best of the best.

The problem with that dough, though, is that it is best when information technology has had some time to "age" in the refrigerator. And, well, while I am a stickler for a menu plan, I rarely stick to the order on my menu plan, frequently making what sounds the best on whatever given day instead of the actual repast planned for that 24-hour interval. And if I had endless refrigerator space, I'd go along some of that dough on hand always, but that'southward non the case either.

And then even though I adored that recipe, I knew I needed a recipe that could be fabricated the aforementioned day. It would just work improve for my family.

That's when I tried a recipe from Budget Gourmet Mom (unfortunately, her weblog is no longer online). It was the best pizza dough that I had come beyond. I made information technology many times, and claimed that information technology was my new favorite. Simply over the by couple of years, I have, at least in my opinion, perfected the method of making the best pizza y'all will have at home.

I don't say this lightly. I'm not kidding yous when I say I've fabricated this recipe dozens and dozens of times.

The Hole-and-corner to the All-time Bootleg Pizza Dough

The hugger-mugger is in how much flour you lot add to the dough. This is where I get a piddling unconventional, because the ingredients are all pretty normal. But my #ane matter that I accept said for years with staff of life making is that I recollect many times people fail and end up with dry, dense bread considering they are adding too much flour. And when I thought about the pizza dough recipe from Artisan Bread in 5 Minutes a Day, I thought about how wet that dough was, and how I never questioned it because I always did the ingredients by weight and simply trusted.

So where this recipe differs from most is the corporeality of flour and the consistency of the dough.

My #1 dominion – less is more.

I have included pace by step photos below to walk y'all through it, only the most important footstep is to not continue adding flour until the dough is non sticky anymore. Sticky means you are doing information technology right in this recipe. (Meet – told you this was different. This goes confronting pretty much every other pizza dough recipe out there.) Don't be agape about the dough sticking everywhere when you roll it out. It'southward not quite equally sticky afterwards it rises, and y'all'll employ some additional flour to shape it and curlicue it.

This recipe might non come easy the first or 2nd fourth dimension you try it. It'south one of those recipes that might take a niggling bit of practise. Simply believe me – for the perfect homemade pizza, information technology's totally worth it.

Tips for Making Homemade Pizza Dough

I know I'm already totally long winded here, but hither are a few boosted tips:

• This makes iii 1-lb balls of dough. Information technology's a lot, just I usually make iii pizzas (we'll consume 2, and save the 3rd for leftovers). Well-nigh recipes phone call for a one lb ball of dough, merely in all honesty, nosotros usually like our pizza a little more on the thin side. And then I take halved this recipe and made three pizzas, or I volition brand 4 pizzas from this recipe. It is easy to cut in half, and then feel free to do so. Also, not everyone's mixer has the chapters to make this much dough. Utilise common sense.
• I ordinarily make my dough a couple of hours before I need information technology and but air-condition the dough until needed. Information technology'due south a footling easier to roll out when it's non super cold, merely straight from the fridge still works. I recommend making it within 24 hours, though, every bit the dough will continue to rise, even in the fridge.
• When information technology comes to baking your pizza, I always recommend using a pizza stone. They are pretty inexpensive and make a huge difference. I bought mine at Bed Bath and Beyond for $20 years ago and have probably used information technology over 100 times and it is however going strong. I always preheat the oven for at least 30 minutes. I also use parchment paper when blistering my pizza considering 1) my husband doesn't intendance for the cornmeal on the bottom of the pizza, two) I'm terrible at transferring the pizza from the pizza pare to the rock. Parchment paper works well for me.
• To bake the pizza, if you aren't following a specific recipe, I'll crank my oven up as high every bit it goes and broil each pizza for about x minutes.

How to brand Homemade Pizza Dough

Whew!! That was a lot. 🙂 Here is the stride by pace – I hope yous love this recipe as much as we do!

1. Start by combining warm h2o with your yeast and some carbohydrate. Information technology should start to froth up after a few minutes. If information technology doesn't, toss it and start again. You water may be likewise warm or your yeast may be bad. Once information technology's frothy, add together in the vegetable oil.



2. Combine the table salt and the flour, and start adding the flour to the mixer, 1/two cup at a time.



3. Once you take added the flour, the dough will nonetheless look pretty wet and viscid. It volition not pull away from the sides of the mixer by itself, only you should exist able to scrape it down with a spatula. Y'all may demand to add together a petty bit more than flour, depending on your environment, simply don't become crazy.



4. Nearly pizza dough recipes volition say it should be tacky but non pasty – not this one. It should stick to your fingers however.



5. Grease a large bowl. I usually simply cascade some vegetable oil or olive oil in the lesser of the bowl, so scrape the dough out into the bowl. You lot will need a spatula to scrape the dough from the mixer basin. And so using greased easily, turn the dough over to coat the outside of the dough in the oil.



6. Cover the dough with a towel or greased plastic wrap and let it to rise until it is double in size. This usually takes well-nigh an hour, depending on how warm the house is. I will often put the basin in the oven with simply the oven light on, which tends to give it a adept temperature for rise.



7. Sprinkle some flour on a work surface. Lightly punch the dough downwardly, then turn it out onto the floured surface.



8. Use floured easily to get-go pulling the dough upward and around, gathering the ends together and forming a shine ball on one side.



9. Turn the brawl over, so the meridian at present is shine.



10. Divide the ball into 3 equal portions. You can weigh them to keep them fifty-fifty, or I almost always just eyeball it.

Voila! Your pizza dough is fix for baking. If the dough is still a bit sticky when yous go to roll information technology out, simply sprinkle on a piffling more flour. I like to actually use my hands to stretch the dough instead of rolling information technology, which helps with any sticking too. But yous'll be surprise at how not sticky the dough is at this point.

Use the dough to bake upwardly your pizza with your favorite toppings!

How to Bake Your Pizza

This dough tin can exist used as a pretty generic pizza dough – so you tin can utilise it with any pizza recipe you want. (I've included some of my favorites beneath!!) If using another recipe, you lot can but follow the instructions from that recipe.

Only if you lot desire to just broil a bones pizza, topped with your toppings, this is how y'all would practice information technology.

1. Preheat the oven every bit hot as your oven will go. This will normally be between 450ºF and 500ºF. If your oven is not clean, information technology may smoke if you get information technology all the style up to 500ºF, and so yous may need to turn it downward to 450ºF. If yous are using a pizza stone, I like to oestrus the oven for at least 30 minutes. If yous aren't, and so just heating information technology upwards to your desired temperature will work.
2. While the oven is preheating, take one of your pizza dough balls and stretch it or curl information technology out. I get as large equally my pizza stone, so about 14-16″ in diameter. Similar I mentioned above, I like to utilise parchment newspaper, because information technology makes transferring the dough to the oven so much easier.
3. Spread the dough with your desired toppings.
4. Transfer the pizza to the preheated oven and bake until the crust is brown and the cheese is melted. This is normally about 10 minutes for me, but go on an heart on it, because the thickness of your dough, the temperature of your oven, and the amount of toppings on your pizza can all change this.
5. Remove from the oven and slice into pieces.

**Note: some people like to bake the crust without toppings for a few minutes first, then remove and top before returning the pizza to the oven. If you like an actress crispy crust, this is what you'll desire to do.

Frequently Asked Questions

Do I have to have a mixer to make this pizza dough?
No! Many people take made this with only a bowl and spoon. It will take a little chip of muscle, but is totally doable. I wouldn't suggest using a hand mixer – if you don't accept a stand mixer, only mix it by hand.

Tin I use olive oil instead of vegetable oil?
Yes! I like vegetable oil considering the flavor is very neutral, merely feel gratuitous to sub in olive oil for the vegetable oil.

Tin I freeze whatever extra dough?
Yes! This dough freezes very well. I like to freeze it in individual assurance and so take them out one at a time to use. I just permit information technology defrost in the refrigerator.

Practice you have the weight measurements for this recipe?
The one reason I don't like to use weight measurements for this recipe is that external circumstances can always change how much flour you'll need. I've made this recipe many, many times, and the amount of flour I use is never the same. Sometimes I'll apply the total half-dozen cups of flour, and sometimes information technology's as much as a half a cup less. I think going past texture gives y'all the best results.

That being said, I had a wonderful reader named Steve who emailed me afterwards he figured out the weight equivalents. And so I will list his weights here:
590 g water @ 85 degrees
fifty one thousand saccharide
9 g yeast (3 teaspoons) (non really necessary to convert this is information technology is a modest number)
54 g of vegetable oil
12 g of table salt
720 thou of flour

Exercise you accept to knead the dough?
I don't! I simply mix information technology until it is well mixed. I haven't noticed a difference if I knead it for longer or just mix it upwardly.

Is that temperature also loftier for parchment paper?
On this ane, I say ALWAYS use common sense, and keep an eye on your pizza. The parchment paper that I use doesn't have a temperature alert on it, just it does go brown while baking. If I was baking this longer than x-15 minutes, I would opt to not use the parchment paper at such a high temperature.

You lot've got the dough – here are some of my favorite pizza recipes

White Pizza Recipe
Chicken Bacon Ranch Pizza
Teriyaki Craven Pizza
Buffalo Craven Pizza
BBQ Chicken Pizza
Antipasto Pizza

Tools Used to Make this Bootleg Pizza Dough

I use a bench scraper to cut the dough and to clean the flour off the counter. I love it!
I highly recommend a pizza stone for baking your pizza. It really makes a large divergence in the final pizza!

Description

My all-time favorite homemade pizza dough recipe, this recipe has been tried and tested calendar week after week, making the best bootleg pizza. My family at present likes bootleg pizza ameliorate than have-out!

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Calibration

Ingredients

• two 1/2 cups warm h2o
• 1/4 cup sugar
• 3 teaspoons instant yeast
• 1/4 cup vegetable oil
• 6 cups all-purpose flour
• 2 teaspoons salt

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Instructions

1. In the bowl of a stand up mixer, combine the water, sugar and yeast. Allow the mixture to sit for a few minutes until frothy. Add in the vegetable oil.
2. In a bowl, combine the flour and the table salt. Add the flour to the yeast mixture, 1/2 cup at a fourth dimension, mixing well betwixt additions. Continue adding the flour until the dough can be pulled away from the sides of the bowl with a spatula, but the dough will yet exist quite sticky. You may need to add in a little flake more than or less flour, only the primal is to remember that the dough will still be sticky and will stick to your fingers when you lot try to pull it apart.
3. Grease a big bowl, then scrape the dough into the bowl. Turn the dough to coat it in oil. Encompass the bowl with plastic wrap or a towel and a permit the dough rise at room temperature until doubled, about 1 hour.
4. Plough the dough out onto a well-floured work surface. Pull the dough effectually to the lesser, stretching it to create a smooth ball. Cutting the dough into 3 equal portions. Each ball volition be approximately one pound of dough.
5. Roll out the dough to use in your favorite pizza recipe, or refrigerate until needed. (I take refrigerated it for several hours, up to overnight, only the dough will proceed to ascension, fifty-fifty in the refrigerator, then I endeavor to use information technology before 24 hours.
6. To bake, preheat a pizza stone in the oven as hot equally yous tin can go for at to the lowest degree 30 minutes. (I usually go between 475ºF and 500ºF.)
7. Ready your pizza with your desired toppings and bake until the crust is golden, 8-10 minutes.

Recipe Notes:

*This makes 3 1-lb balls of dough. It'due south a lot, but I ordinarily brand iii pizzas (nosotros'll eat 2, and relieve the third for leftovers). Most recipes call for a 1 lb ball of dough, but in all honesty, we usually like our pizza a little more than on the thin side. And so I accept halved this recipe and fabricated iii pizzas, or I will make four pizzas from this recipe. Information technology is easy to halve, so feel free to do so. Likewise, not everyone'southward mixer has the capacity to make this much dough. Use common sense. 🙂

*I usually make my dough a couple of hours before I need information technology and just refrigerate the dough until needed. It's a little easier to roll out when it's not super cold, just straight from the refrigerator still works. I recommend making it within 24 hours, though, equally the dough will keep to rise, fifty-fifty in the fridge.

*When it comes to baking your pizza, I e'er recommend using a pizza stone. They are pretty inexpensive and make a huge difference. I bought mine at Bed Bath and Beyond for $xx years ago and take probably used it over 100 times and information technology is however going strong. I always preheat the oven for at least thirty minutes with the stone inside on a loftier temp. I also apply parchment paper when baking my pizza because ane) my husband doesn't care for the cornmeal on the lesser of the pizza, 2) I'm terrible and transferring the pizza from the pizza peel to the stone. Parchment paper works well for me.

dough recipe adapted from Upkeep Gourmet Mom

Nutrition information provided as an estimate only. Various brands and products can modify the counts. Whatsoever nutritional information should but be used as a general guideline. Nutritional counts do not include toppings.

Nutrition

• Serving Size: i slice
• Calories: 138
• Sugar: 3 g
• Sodium: 194 mg
• Fat: 2 g
• Saturated Fat: 0 g
• Unsaturated Fatty: 3 thou
• Trans Fatty: 0 grand
• Carbohydrates: 25 k
• Fiber: 1 g
• Poly peptide: iii g
• Cholesterol: 0 mg

Keywords: pizza dough recipe, pizza crust recipe

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