Homemade Pizza Dough is quick & easy to make. Add your favourite toppings and sauce for pizza perfection! Makes 2 x 10 inch thin crusts or 1 deep pan pizza crust. Even easier, spread with garlic butter & bake for delicious garlic bread.
Homemade Pizza is a regular bake here at the Kitchen Shed and friends look forward to our pizza nights. Generally, I prepare a few batches of dough ready for guests to create their own pizza from my ready to use toppings and the homemade sauce I’ve cooked earlier. It makes for a fun night and some of our friends have been known to individually devour at least two whole pizzas in a night but they shall remain nameless … for now 🙂
Homemade pizza dough really is easy to make and although I prefer to work with 00 flour, I’ve achieved good results with the recipe using both plain flour and bread flour.
To get the dough rising sooner, there is more yeast in the pizza dough than than my regular bread dough. There’s no need for a second rise, it’s simply a matter of roll out the dough after a single rise and add your sauce, cheese and toppings.
Something worth bearing in mind is to avoid overloading your pizza with toppings. An overloaded pizza will take longer to cook and in extreme cases (as OH and a friend from Guernsey found out with a stack of peppers) may never cook anywhere near adequately and end up as a somewhat soggy mess. A delicious and consistently favourite topping is egg, where one is cracked onto the pizza in the last five minutes of baking.
Homemade pizza dough also makes a quick garlic bread. Just spread the rolled out dough with garlic butter and bake for about 10 minutes in a hot oven. Served straight from the oven and cut into strips, it’s so much better than shop bought.
Tempted ? If you’d like to try Homemade Pizza Dough for yourself, here it is an easily printable form. Just hit the PRINT button on the recipe card below.
- 175 g 00 flour or bread flour
- 1 teaspoon sugar
- ¼ teaspoon salt
- 1 teaspoon instant yeast
- 1 tablespoon olive oil
- 100 ml tepid water
- Combine all the dough ingredients, in either the bowl of an electric mixer with a dough hook fitted or in a large mixing bowl.
- Mix on slow speed number 1 for approximately 1 to 2 minutes then on speed number 2 for 8 to 10 minutes.
- If mixing by hand stir the ingredients together until they form a ball and then knead for 10 to 12 minutes.
- Check your dough is sufficiently smooth and elastic to pass the windowpane test.
- Shape into a ball or divide your dough in half if you making thin pizzas, shape into balls and place your dough on a baking sheet and cover with greased cling film until doubled in size.
- Top with sauce and cheese and bake in a hot oven until bubbling.
Makes a great garlic bread, roll out the dough and spread with garlic butter and bake in a hot oven for about 10 minutes.
THE WINDOW PANE TEST is a consistently reliable way to check your dough is ready. Pinch off a small piece of dough and gently stretch it apart, pulling and rotating the dough into a thin membrane, or window pane, which is translucent when you hold it up to the light.