Homemade Pizza Dough

If you love making homemade pizza as much as I do, then try out this easy pizza dough recipe!

My pizza crust is both chewy and fluffy and comes together rather quickly.

Though I prefer using a stand mixer to make the dough, you can make it by hand but it will take a bit longer and require more muscle strength.

I also like to use a combination of both wheat and white flours in my dough recipe.

Wheat flour adds whole grains and fiber as well as flavor and heartiness.

White flour has more gluten, the protein that gives bread its characteristic “chew” and fluffy texture.

By using both flours, I get the texture I want plus the flavor and nutrients.

Feel free to stick to only white flour if you prefer, or use bread flour for extra chewiness. I wouldn’t do all whole wheat though because the crust might end up dense.

How to Make Pizza Dough

If you plan to make pizza that day, preheat oven to 500℉. Also, if you’re going to use a pizza stone make sure it’s in the oven before turning it on.

Ingredients for pizza dough like flour, yeast, and oil.

Then in a small bowl mix together 150ml warm water and 1 teaspoon honey. Sprinkle 1 teaspoon of yeast on top and let it sit for 5 minutes until slightly foamy.

In a larger bowl, mix together 1 cup each of whole wheat and all-purpose flours and 3/4 teaspoon salt.

Add the yeast mixture to the flours and stir well until a dough begins to form.

Then add in 2 teaspoons of oil and knead it into the dough. Keep kneading for 5-8 minutes. This can be done by hand or in a stand mixer.

When first kneading the dough it will feel sticky and difficult to work with. You may have the desire to add more flour. Resist the urge!

Be patient and persistent, and trust me, eventually it will come together.

Overall, it took me a good 8-10 minutes of kneading by hand. A standing mixer will take about 6-8 minutes.

pizza dough in a bowl.

Correct Pizza dough consistency

  • The dough should be smooth and soft.
  • It should be elastic and spring back when you press it with a finger.
  • The surface should feel tacky but not sticky.
  • When you push your finger into the dough it should come out clean.

Place the dough in a greased bowl and cover with plastic wrap.

If you plan to bake the pizza right away, let it sit in a warm spot (i.e. near the oven) for about 1 hour. If you plan to bake the dough later, place it in the fridge.

Read below to see how a warm or cold proof will affect the texture of the crust.

Cold Proofing Pizza Dough

Before you decide whether to proof the dough in a warm or cold place, determine what kind of texture you want your pizza to have?

If you prefer a fluffy, soft, bready crust, then leave your dough in a warm spot to double in size. It may take 30-60 minutes depending on the temperature in your house. Make sure to also preheat your oven to 500℉ at this time, because it needs to be on for 1 hour to reach the proper temperature.

However, if you like a chewier crust, then chilling the dough is the way to go!

I know this goes against the normal rules of baking bread. But pizza is meant to be chewier and crispier than bread.

Chilling the dough ensures a slow rise which results in a chewy texture. It also allows the dough to ferment or “cure” creating a deeper and developed flavor.

Underneath a baked pizza crust.

If you choose to do a cold rise or fermentation in the fridge, I highly recommend taking the dough out at least 3-4 hours before baking so it can come to room temperature.

If the dough is too cold when going into the oven it will not fluff up as much as a dough that’s been sitting on the counter for longer.

Of course, if you don’t want to chill the dough, or forgot to make it ahead of time, or didn’t allow it to rest enough, that’s okay! Your pizza will still taste delicious.

Shaping and Baking the Pizza

When ready to bake, line a pizza peel or a cookie sheet with parchment paper. If the dough has been in the fridge, take it out and let it sit at room temperature for several hours. Also, preheat the oven to 500℉ for 30 minutes to 1 hour.

Then divide the dough in half and make 2 dough balls. Put one aside, and place the other on a greased surface.

As for shaping pizza dough, I am by no means an expert so take this with a grain of salt.

Normally you should use your hands to stretch out pizza dough rather than a rolling pin. However, I find that using a rolling pin in the beginning helps to make a nice round shape.

I use it roll out the dough to about 6-7 inches. Then I use my hands to stretch it and make it larger.

I also do a trick where I hold the crust by the edges and continuously rotate it around allowing gravity to pull it down.

Sometimes I’m able to get the pizza to be almost 12 inches. Sometimes, I can only get it to 10 inches. I think this has to do with temperature and how long the dough rests. Which leads me to my next tip.

Let the dough sit or rest after rolling it out. Waiting 5-10 minutes before putting it in the oven helps it form more bubbles around the edges. Yum! You can top your pizza before or after this resting period.

Once your pizza is topped, transfer it along with the parchment paper to a pizza peel or cookie sheet.

Use the pizza peel to place the pizza and parchment directly on the pizza stone.

If using a cookie sheet, place it on the middle rack.

Bake the pizza for 7-10 minutes until the cheese is melted and the crust is golden brown underneath. If it’s baked on a sheet pan, it may need to cook for longer.

Transfer pizza to a cooling rack and let it rest for 3 minutes before eating.

 

What My Kids Say:
10 year-old: “The crust is salty and chewy, and soft.”
7 year-old: “The crust is the best part.”


Homemade Pizza Dough

Joby’s Test Kitchen
This easy homemade pizza dough recipe produces both a slightly chewy and fluffy crust.
Prep Time 1 hour 40 minutes
Cook Time 10 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine Italian
Servings 2 Medium Pizza Crusts

Ingredients
  

  • 150 ml warm water (a little under ⅔ cup)
  • 1 tsp honey
  • 1 tsp yeast
  • 1 cup (120g) whole wheat flour
  • 1 cup (120g) all-purpose or bread flour
  • ¾ tsp salt
  • 2 tsps (10ml) olive oil

Topping Suggestions:

  • Sausage + Pepperoni + Mushrooms
  • Pesto Sauce + Mushrooms + Chicken + Tomatoes
  • Caramelized Onions + Canadian Bacon + Gruyere + Sour Cream or Crème fraîche (trust me, it’s really good!)

Instructions
 

  • Preheat oven to 500℉ if making the pizza that day. If using a pizza stone, make sure it’s in the oven before turning it on.
  • In a small bowl, mix warm water (109-112℉) and honey. Sprinkle the yeast on top and let it sit for 5 minutes until slightly foamy.
  • In a larger bowl, mix together the flours and salt. Add the yeast mixture and stir well. Next add the oil and knead it into the dough. Keep kneading for 5-8 minutes. Dough will be sticky at first, but will eventually come together. Dough is done when it is soft, smooth, slightly tacky, and springs back when you press it. (This can be done in standing mixer as well).
  • Place the dough in a greased bowl and cover with plastic wrap. If you plan to bake the pizza right away, let it sit in a warm spot (i.e. near the oven) for about 1 hour. If you plan to bake the dough later, place it in the fridge.
  • When ready to bake, line a pizza peel or a cookie sheet with parchment paper. If the dough has been in the fridge, take it out and let it sit at room temperature for several hours. Preheat the oven to 500℉ for 30 minutes to 1 hour.
  • Divide dough in half. Use a rolling pin to roll out the dough to about 6-7 inches. Then use your hands and stretch the dough the rest of the way to about 10-12 inches in diameter. Transfer to the pizza peel or cookie sheet.
  • If possible, let the dough rest for 5-10 minutes before putting in the oven. This helps it bubble up more in the oven. You can top your pizza before or after this resting period.
  • Use the pizza peel to place the pizza along with the parchment paper on the pizza stone. If using a cookie sheet, place it on the middle rack. Bake for 7-10 minutes until the cheese is melted and the crust is golden brown underneath.
  • Transfer to a cooling rack and let rest for 3 minutes. Enjoy!
Keyword dough, pizza, wheat flour

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