This 30 min pizza dough recipe is all you need to make pizza dough at home and never have to order in takeaway pizza again. Huge win in my household and the ease in which it’s prepared is a big asset. You use normal flour, no stand mixer required, and knead for under a minute. Pizza doesn’t get much better than this! Thank you Sugar Spun Run for the incredible recipe inspiration.
How to make pizza dough at home:
First of all, why should you make pizza dough from scratch? Because, it’s probably a hundred times easier than you are thinking, and SO much tastier. I can guarantee it’s a lot healthier than most take out pizza places too! You don’t even need a mixer for this, just a bowl and a wooden spoon, and every day ingredients like:
All purpose flour (you can use bread flour which should make for a little more chew and crispiness)
Instant Yeast you don’t need to activate this like you would with active dry yeast
Sugar, salt, olive oil and water. Dried basil and garlic powder for flavor (optional)!
How to form the dough:
You start by mixing half the flour with the other dry ingredients, then add in your water and olive oil. All you need is a wooden spoon. Once combined, you’ll add the other half of the flour and a little additional if necessary until the dough becomes a mass that pulls away slightly from the sides of the bowl. It’ll still be sticky, but manageable.
Resting your dough:
This only needs a 30 minute rest, but it’ll be most effective if you do it in a warm place for the dough to double in size. Try this hack of mine:
Turn on the oven for 2 minutes then turn it off. Place the dough in the slightly warmed up but TURNED OFF oven for it to rest.
Shaping the dough:
Once the dough has rested, you’ll deflate it by kneading it a few times with lightly floured hands. You then need to get it into a 12 inch circle. You can do this using a rolling pin or your hands (Which I actually prefer). I usually put the dough directly onto my pizza pan and then stretch it out directly onto the lightly greased pan until it forms a 12 inch circle.
Prepping your pizza:
The oven needs to be really hot before you bake your pizza, so you can heat it while the dough is resting (220 C or 425 F). Once your dough is on the pizza pan , prick it all over with a fork to prevent the dough rom bubbling in the oven. Next, lightly brush all over with olive oil. Top with the sauce of your choice (HIGHLY recommend this easy homemade pizza sauce), cheese, and the toppings of your choice. Toppings should go over the cheese.
We went with mozzarella cheese, green pepper, mushrooms and olives. Bake for 12- 15 min until toppings are golden brown and cheese is bubbling.
Storing any leftover dough:
TIP: I usually double the recipe so I can make one pizza straight away and have enough dough left over for another pizza (If you do this, divide the dough in half after resting.)
To store the second half of your dough, you can keep it in the fridge in a bowl tightly wrapped with plastic wrap for one week. Before using, remove bowl from fridge and let it come to room temperature while oven heats, then shape the dough and prepare as per recipe directions.
You can also freeze your dough for longer term storage. It’s sticky, so first place it on a floured plate and put it in the freezer until it firms up and hardens enough that you’ll be able to place it in a freezer safe zip loc bag. Thaw overnight or 6-8 hours before using.
Homemade Pizza Dough
- 2 – 2 1/3 cups flour (either all purpose or bread flour) divided 250- 295g
- 1 packet or 2 1/4 tsp instant yeast
- 1 1/2 tsp sugar
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon dried basil (optional)
- 2 tablespoon olive oil (+more for coating the bowl and baking)
- 3/4 cup warm water*
- Combine 1 cup of the flour (125g) with the yeast, sugar, salt and garlic powder/basil if using in a large bowl.
- Add olive oil and warm water and use a wooden spoon to combine thoroughly.
- Add in another 1 cup of flour, and stir. If dough is still too sticky and unmanageable, keep adding flour gradually while stirring until a maximum of another 1/3- 1/2 cup is added. The dough will begin to pull away from the sides of the bowl.
- Coat another large bowl with some olive oil and transfer dough to this greased bowl. Cover tightly with plastic wrap and allow to rise in a warm place for 30 minutes or until puffy and expanded to double in size.
- If baking crust right after rising, preheat the oven to 220 C (425) while dough is rising.
- Once dough has risen, coat your hands and a work surface lightly with flour and remove dough from the bowl and knead gently just a few times until dough is deflated and smooth.
- Using hands or a rolling pin (I find it easier to do this directly in the pizza pan) either roll or stretch dough into a 12 inch circular shape.
- Brush the dough circle all over with olive oil (about 1 tbsp). Prick the dough all over with a fork to prevent bubbling in the oven.
- Add desired sauce and toppings and bake in the very hot oven for 13-15 minutes or until toppings are golden brown.
For more yeast based recipes try:
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