How to Make Pizza Dough? (Easy Recipe)

I love all kinds of pizza with all sorts of toppings, but the dough is what really makes it memorable. The dough makes a great pizza, whether stuffed with veggies or cheese that melts in your mouth. Also, I can promise that once you make your own pizza dough, you’ll never return to store-bought or delivery crusts again. It’s really a whole new level of pizza magic!

It’s really easy and fun to make your own pizza dough. You’ll get the right amount of chewy, crisp, and soft in one bite. Also, you won’t believe how easy it is to make a dough that’s better than anything you can buy! If you love pizza as much as I do, keep reading to learn the trick that always works!

Ingredients for Pizza Dough Perfection

• 1 kg white bread flour (plus 200g semolina for that extra texture)
• 1 teaspoon fine sea salt
• 14g dried yeast (about two packets)
• 1 tablespoon golden caster sugar
• 4 tablespoons extra virgin olive oil
• 650ml lukewarm water

How to Make Pizza Dough?

Step 1: Mix the Dry Ingredients

Start by sieving your flour and salt onto a clean surface (your kitchen counter works perfectly). Make a little well in the middle of the pile, like building a flour volcano. Trust me, this makes it easier to mix in the wet ingredients later.

Step 2: Activate the Yeast

In a small bowl, mix your dried yeast, golden caster sugar, and 650ml of lukewarm water. Let it sit for a few minutes until it’s frothy and bubbly. This step is crucial! The yeast makes your dough rise, and the sugar helps it do its job faster.

Step 3: Add the Wet to the Dry

Now, pour your yeast mixture into the flour volcano’s well, and use a fork to start swirling the flour into the liquid. Gradually work your way outwards, pulling in more flour as you go. Pretty soon, it’ll all start to come together. At this point, don’t be afraid to get your hands in there—the dough is meant to be touched! Knead it until everything’s well combined, and you’ve got a smooth, elastic dough.

Step 4: Knead It

Once everything’s mixed, it’s time to knead the dough. Flour your hands (and your surface) and really work it. Kneading helps develop the gluten, making the dough chewy and perfect. Knead for 10 minutes until it’s soft, springy, and smooth. The change starts here—you’ll feel it in the dough!

Step 5: Let It Rise

Cover your dough ball with a damp cloth in a large, flour-dusted bowl. Let it rise for about an hour in a warm spot. The dough should double in size. While the dough rises, it’s the perfect time to plan your toppings (pepperoni? mushrooms? maybe both?!).

Step 6: Punch It Down

Once the dough has risen, it’s time to eliminate all that air. Take the dough out of the bowl, place it on your floured surface, and give it a gentle knead to knock the air out. This is super satisfying—it feels like you’re prepping it for greatness (because you are).

Step 7: Ready for Action

Your dough is ready to roll! Use it immediately, or if you’re meal-prepping, wrap it up in plastic wrap and pop it in the fridge or freezer. Whenever you’re ready for pizza night, just pull it out, let it come to room temperature, and you’re good to go!

Zulay Says: Expert Tips for Perfect Pizza Dough

While you’re now officially a pizza dough pro, I’ve got a few extra tips to make sure your pizza dough turns out flawless every time:

• Bread flour gives you a chewy crust, while semolina flour adds that crispy texture. If you don’t have semolina, you can use all bread flour, but I highly recommend the semolina if you want that artisan-style finish.
• Use lukewarm water only. Too hot and you’ll kill the yeast, too cold and it won’t activate properly. Aim for water that feels warm but not hot to the touch.
• When you’re ready to bake, make sure your oven is super hot—around 250°C (480°F) if possible. A hot oven is the key to getting that perfect, golden-brown crust.

Pizza Dough Variations

• Herbed Dough: Add a teaspoon of dried oregano or thyme into your flour for a herby flavor.
• Garlic-Infused: Mix some minced garlic into the olive oil before adding it to the dough. Your crust will have a subtle garlic flavor that pairs perfectly with all your favorite toppings.
• Whole Wheat: Swap half of the bread flour for whole wheat flour to make it healthier without sacrificing too much texture.

Ready to Make the Best Pizza Ever?

Now that your dough is down, you’re just a few toppings away from the perfect pizza. Honestly, once you taste how light, airy, and delicious this dough is, you’ll never look at delivery the same way again. Plus, you get to customize it however you want!

Whether you love a classic Margherita, go crazy for BBQ chicken, or pile on all the veggies, this dough is your new pizza base BFF. You can even use it for calzones or garlic knots—basically, if it’s got dough, this recipe has you covered.

Zulay's Final Thoughts

Making homemade pizza dough may become your new favorite thing. It’s fun, it’s easy, and the results are seriously worth it. The best part? You get to impress everyone with your homemade pizza skills—because nothing says delicious like pizza made from scratch.

So, what are you waiting for? Time to channel your inner pizzaiolo, get that dough rising, and start creating pizza masterpieces right in your own kitchen!