Pizza Dough Recipe

Have you been searching for the perfect homemade pizza dough recipe ?

It's so easy , whips up really quick and you can make pizza whenever you want .

Hey , watch your prep kitchen where I can teach you how to make delicious homemade dishes to share with your family and friends .

This homemade pizza dough will be ready before you know it .

So let's get started .

First off , we have to wake our little baby yeast up there all tucked away in this package .

Basically like freeze dried into little Granules .

And they need a nice warm environment to wake up in with a little bit of food .

So we want to use water that is warm , not cold , not hot , cold , won't wake them up hot , will kill them .

So go for about 100 degrees .

If you put your finger in , it should feel warm , not scalding hot .

And I also like to use my mixing bowl , but first I warm it up by filling it up with hot water just because the glass is so cold .

It'll sap the heat out of that water in an instant .

So pour that out .

There's a sink there and now I'm adding in three quarters of a cup of warm water between 100 and 100 and 10 degrees can add it in half of a tablespoon of sugar .

The remaining half will be used later .

That's the food .

And now one package of active dry yeast .

You could also use instant yeast for this as well .

Pour that out there .

It's usually still full of yeast .

So just open that package up , wipe it up and give it a quick stir stir , stir , stir , 106 degrees all stirred up .

Cover this up .

Let it hang out for like five minutes .

Maybe seven .

You're looking for little bubbles to form that .

Let you know the yeast has woken up and that pizza dough is gonna be on its way .

Ok ?

We'll be right back .

Ok ?

Five or so minutes later , let's take a peek under the bonnet .

Oh , perfect .

Super frothy bubbly .

Those yeast are kicking .

So here's the deal this gets put aside for .

But a moment here I have two cups , 240 g of all purpose or double zero flour .

And I'm gonna add three quarters of a teaspoon of salt .

That pizza don't need some flavor .

You could also add in like half a teaspoon of dried rosemary .

You could add in oregano , any herb you like even um onion powder , garlic powder .

You do you OK ?

The rest of the sugar , the remaining half tablespoon , just give it a whisk whisk whisk whisk .

Ok .

Now everything's all set .

I'm taking out the stand mixer , but you could totally do this by hand a little .

Well , in the middle it gets messy .

But you could use a wooden spoon .

I just like using the stand mixer since I have it and I can dust off this dough hook .

Almost never use it .

So it's in pristine condition .

Ok .

Let's get that mixer out .

Ok .

Attach that dough hook right on there .

OK .

Here's the deal .

If you know the dough is not coming together and I'll talk about that in a moment .

Just add a little bit more flour and you may have to depending on the humidity .

X Y or Z you're measuring .

Ok ?

We're gonna go on a low making a dough is always funny because at first you're like , oh my gosh , this is going totally wrong .

What's happening and then it's like , oh , it worked out perfect .

So just keep going .

Don't lose .

Faith is optional , but I can't help myself .

I'm just gonna tamp some of this down .

Ok .

Now let the mixer do its thing .

It's gonna take a couple of minutes .

So just be patient at first you thought , oh my gosh , that's way too much flour .

But then things incorporate .

It all works out giving my dough a literal blessing of water just because it actually seemed a bit dry .

You can add a bit more flour .

If it's wet , you could add a little bit more water if it seems dry after you mix it in , this is a cohesive ball , which is what you want .

Let's see .

Right here .

It's a little sticky .

It's not too bad .

I'm gonna be adding a lot of flour onto my well floured surface when I need this .

So this is just about right .

Take this away , clean surface .

We'll Sprinkle of flour .

We're gonna get to kneading .

We don't need to need this for very long because the mixer did a lot of the kneading for us , but all good practice .

So just a little flour Sprinkle Sprinkle Sprinkle .

Now that ball of precious delicious dough out and we're just going to work it a little bit to help activate all that delicious protein in there .

A K A the gluten .

And you can see this is actually pretty close already .

Um You want to be able to form it into a ball done and then I can press down and it bounces back .

So it's bouncing back .

It's nice and neat .

Really .

It's been a lot of time in that mixer that it .

So it didn't need the eating .

But if you're doing this by hand , you definitely will need to need the dough uh for maybe 4 to 5 minutes until it looks like this like a nice clean bouncy little ball .

Now that our dough is needed , we can put it aside , get a big bowl out and add in a few tablespoons of olive oil .

You could use regular oil as well .

Like a vegetable oil .

A K , a soybean or canola oil .

Ok .

Move it around .

This is where our dough is gonna rise up .

Plop the dough in here .

Kind of .

I like to grease the top a bit so it doesn't dry out .

The boys are gonna be so excited .

I was talking to my mom on the phone and reminiscing about the homemade pizzas we would do together when I was growing up and the boys heard pizza and they must have heard it at school because we haven't talked about pizza that much .

And they've been asking like , are we having pizza for dinner ?

Is it pizza night ?

So tonight is actually gonna be pizza night .

They're gonna be so excited , but first we gonna cover our dough up and leave it in a warm cozy place .

I'm actually gonna put mine in the proofing drawer .

But if you don't have a proofing drawer , just turn your oven on to 1 20 let it heat up , turn it off and then plop your dough in .

It'll be really nice and warm and , uh , no drafts or anything .

Ok .

And you go , my dough had time to rise and I might have a little bit it off camera and like , poked it a bit .

I couldn't help myself , but that's what it looks like .

Now , it doubled in size .

Looks good to me what we're gonna do now .

Is punch it down , punch , punch , punch , punch , punch , and then we're going to roll it out onto a lightly floured surface .

I'm not gonna do the crazy acrobatics .

I am not that person , although I might aspire to be secretly .

Let's literally Sprinkle your surface with flour .

I'm gonna take out a piece of that right now and we're going to place it over here , it's gonna flour the top as well .

Roll that pizza dough out and once you get it to a good size , you can gingerly lift it up and just stretch it out of it .

You can be kind of fancy and do the whole twirling thing .

But that's not me .

Ok .

That's nice .

Nice and thin in the middle with a thicker crust .

Once your dough is rolled out , it's time to transfer it to the surface you're gonna work on .

I used to have a pizza stone .

I don't know where it went , but if you have one , go ahead and use that , I'm just gonna use a regular old cookie sheet today and you could put a corn meal on the bottom .

I do not like the mouth feel of that cornmeal though .

So I'm not gonna do that for the edge of the crust .

You could fold it under , you could pinch it over .

I think I'm gonna pinch mine over just a little bit .

So we have that nice border and now we can just give it one final kind of stretch out a bit , gonna give my hands a wash and then we're on to the next step .

I'm gonna brush the surface with just a little bit of oil , just lightly brushing it , especially the crust .

If you're making a white pizza , you could infuse the olive oil with some garlic and season that and it would be good to go .

But we're gonna do a red pizza .

It's like the boy's first homemade pizza .

So it has to be a classic cheese pizza for them .

I'm also gonna dock the pie just a little bit pie .

It'll stop it from bubbling up so much .

I actually like the bubbles .

But what if the boys don't spit on some of your pizza sauce ?

This is kind of up to you , but I think it should be , you know , a thin coating .

You're not having it pull up .

The last step is to Sprinkle some cheese and whatever toppings you like , literally Sprinkle that cheese on top .

If this were my pizza , I would have some mushrooms and peppers on it , but then no one else would eat it .

So I'm just adding some low moisture fresh mozzarella onto here that I shredded just off camera .

This is gonna go into the oven at 4 25 until the cheese is melted and it's nice and golden .

About 12 minutes or so .

Toy depends on your set up .

So keep an eye on it .

All right .

This pizza is for the boys , but let's get real .

Most of it's for us .

Sorry , kids uh including the first bite .

If you like this recipe , check out my quick and easy savory playlist , lots of delicious savory meals to delight your palate .

But now it's time for a bite .

That's nice .

The boys are gonna be so excited .

They love pizza or they call it pizza anyways , if you like this video , hit that like button and subscribe and I'll see you in the next video .