I don’t know about you, but I think if I am going to eat pizza, I want to eat great pizza dough. A mediocre pizza dough can ruin an otherwise great pizza. On the other hand mediocre toppings on a great pizza dough is less of an offense, in my opinion anyway.
The recipe I am sharing today was inspired by the “Fail Proof Pizza Dough” over at Lauren’s Latest. I found her recipe via Pinterest years ago and have made some changes over the years. The bones are GREAT, I’ve added my own flair to it and taken away some things.
If you are intimidated making your own pizza dough at home, don’t be! It’s so super easy, especially if you have a KitchenAid or a similar stand mixer. I will admit, I’ve never made pizza dough or any yeast bread, kneading by hand. I got my KitchenAid almost a decade ago and didn’t start making bread at home until about 4-5 years ago. It’s so easy and rewarding.
Once you see how easy and rewarding it is to make your own dough at home you’ll never want to buy pre-made dough again. Let’s dive in…
- 1 cup of warm water (about 110* F, too hot and it will kill the yeast, too cold and the yeast won’t activate)
- 1 rounded tsp active dry yeast (if you normally use the packets, just use 1 packet. If you have a jar, I’ve found that 1 tsp is plenty.)
- 2 decent pinches of organic cane sugar
- 3 cups of organic All Purpose Flour
- 1 rounded tsp sea salt
- 1 tsp Italian Seasoning
- 2-3 fat cloves of garlic, minced (or 1 tsp granulated garlic, if you prefer)
- 3 tbsp Organic Olive Oil
- ~6 turns of fresh cracked black pepper
- Sprinkle yeast in bottom of mixer bowl and add warm water.
- Sprinkle sugar on top and stir gently.
- Leave yeast to proof about 10 minutes. It should foam as shown in the top left photo.
- Once yeast has proofed, add in all additional ingredients and stir with spatula.
- Attach dough hook and knead dough on LOW for 4 minutes.
Additional Notes on Dough
- In the bottom left photo you see what is called a “shaggy” dough. If yours looks too wet, wait until you have attached the dough hook and started kneading before adding additional flour.
- In the bottom right photo you can see the dough has pulled away from the sides of the bowl and left it relatively clean. The dough has come together and left just a bit in the bottom of the bowl. In my experience this is EXACTLY what you want.
- If the dough sticks to the sides of the bowl or is not climbing up the dough hook, you need to add more flour. Go slow, adding it 1 tbsp at a time.
- If it is too dry, add an additional tbsp of EVOO and see if that helps. I caution you against adding water as a TINY bit will make a huge difference in your pizza dough.
Working with the dough
- Once your dough has reached the proper consistency, oil your hands, especially your fingernails, and remove the dough from the bowl.
- I fold it over on itself as shown in the top left photo until it smoothes out into a ball.
- Once that is done, flip it over into your other hand and turn repeatedly, pinching it together between your thumb and index finger, turning until you have a smooth ball.
- Oil your mixing bowl, drop the dough in and turn over until lightly coated with oil.
- Set on your counter in a warm area and cover with a moist kitchen towel. Ensure towel will not touch the dough.
- Let dough rest for about 2 hours, or until doubled in size.
- Once dough has doubled in size, as shown in bottom right photo, it is ready.
- Punch down dough and roll back into a ball. Separate into 2 equal sized balls and roll out. (We pulled off a small amount so Goober could have her own Goober-sized pizza.)
- We use parchment paper to transfer to the baking sheet with ease. Make sure to flour your parchment paper and rolling pin.
- Roll out dough to about 1/4″ thick, making sure to flatten any bubbles.
- Add your sauce and desired toppings and bake at 375*F for about 15-20 minutes.
- VOILA! Try not to burn your mouth as you stuff your face with your delicious homemade pizza!!
- Makes about 2 medium sized pizzas
- King Arthur Flour is an AMAZING resource for new or seasoned bakers. They have step by step directions and photos for many of their recipes and forums where professional bakers have answered questions for regular ol’ people like me and you 😉
- The humidity in the air on the day you make your dough can affect the consistency of the dough. If you live in a wet area most likely you will have to add a little bit extra flour. If you live in a dry climate I advise you to add only 2 1/2 cups of flour to start and add more, 1 tbsp at a time, as it mixes to get the dough to the proper consistency.
- If you choose to use whole wheat flour you will have to add more water. Whole wheat flours soak up much more water than regular AP or Bread flour. If you would like to use whole wheat flour, go for it! Just make sure to use BOTH AP or bread flour as well as the whole wheat flour. (WW Flour doesn’t have as much gluten as AP/Bread flour and your dough will not be the correct consistency.)
- The wetter your sauce or toppings, the longer you will have to bake.
Have you made your own homemade pizza dough before? How did it go?