Everyone loves a good pizza, well at least almost everyone. 🙂 In this recipe post, I will show you how to make amazing homemade pizza dough.
This dough is incredible, it tastes just like what you will get at the restaurants! A friend of mine has been making pizza for over 25 years and he showed me this homemade recipe. It is my new go-to recipe for pizza dough.
Homemade pizza dough doesn’t have to be hard, join with me as I show you how to make the best pizza dough recipe! Let’s get baking!
Need a good homemade pizza sauce to go with that awesome dough? Check out this homemade pizza sauce recipe.
Step 1: Gather pizza dough ingredients and tools
For this easy pizza dough recipe, you need a handful of basic ingredients and one special ingredient that really makes this pizza dough shine. You will need:
- 00 Flour, All-purpose flour, or plain flour – you can also use bread flour if you like, or if you can find it use 00 flour also known as “pizza flour”. And is the best flour to make pizza dough with.
- Semolina flour – Semolina flour is that special ingredient that helps make the dough chewy which gives it a great texture and makes great pizza dough. Commonly used in pasta making, usually, it can be found in the same aisle as your other flours. You can leave out the Semolina Flour, if you do just replace it with another cup of all-purpose flour or bread flour, it just won’t taste quite like mine, but it will still be good.
- Warm water – always use good-tasting water. If your tap water tastes terrible like it does here in Phoenix, use good filtered water. I always use filtered drinking water in my dough.
- Salt – use good fine-grain table salt, don’t use coarse salt.
- Olive oil – I generally use a good quality extra virgin olive oil in my homemade pizza dough. Oil isn’t necessary but helps improve the flavor of the dough.
- Active dry yeast – you may also use a rapid rise, instant yeast, or fresh yeast.
- Sugar – just a bit of white granulated sugar to help the yeast along. But this isn’t necessary.
- Cornmeal – or use semolina flour on your pan before putting the dough on it.
- Favorite toppings – Then use your favorite pizza toppings after laying down a good pizza sauce.
For the tools you will need the following:
- Pizza pan – this is my favorite pizza pan. I like the holes in the bottom which help to cook the bottom of the crust. You can also use a baking sheet or a pizza stone.
- Wooden spoon
- Damp cloth
- Plastic Wrap
- Dough proofer – I use my dough proofer all the time it works wonders with dough. This is a purely optional tool.
Step 2: How to make homemade pizza dough
Start by proofing the yeast. To do this, heat the water in the microwave (or in a pot on a burner) to about 105 to 115 degrees F (40 to 44 C). Then add the sugar and the yeast. While not necessary to add the sugar it helps the yeast along. If using instant or rapid-rise yeast you will add it directly to the flour.
Next, use a whisk and mix it around a little bit. Now just set it aside for about 5 to 10 minutes until it gets nice and foamy. The yeast is active and ready to go! Once the yeast is ready add in your oil and whisk it in.
Step 3: Combine dry ingredients
Now let’s combine our dry ingredients, by adding the semolina flour and the salt to the all-purpose flour. The semolina flour will help make the dough chewier.
Although you can substitute the semolina with all-purpose flour, 00 flour, or bread flour if you like, it just won’t be quite the same. But it will still be good.
Step 4: Combine yeast mixture with dry ingredients
Now we just mix in our dry ingredients slowly with the yeast mixture, maybe about a 4th of it at a time. You can start with your whisk, then move to a wooden spoon.
After awhile, it will get hard to use even the wooden spoon, and the dough will form.
Step 5: Knead the dough
After the dough forms, move from the wooden spoon to your hands or you can use a stand mixer. I still hand-knead all my doughs. Start in the bowl, then pour out the dough onto a lightly floured surface.
Now continue adding your flour as you knead. Push down on the dough and out, stretching it slightly, then turn it a quarter turn, fold it toward you and push it down with your palm, keep doing that for about 8 minutes.
You will probably wind up with flour left over. Add flour as needed to keep it from sticking.
If you are using a stand mixer with dough hook attachment you will only knead it for about 4 minutes.
Step 6: Let the pizza dough from scratch rise
Next, let the dough rise. Put some olive oil in a large bowl, about half of a tablespoon or about two teaspoons, then use your fingers to make sure to coat the inside of the bowl.
Now add the dough and coat the dough ball with the oil in the bowl. Then place some plastic wrap and then a damp cloth on top.
Place the bowl in a warm area or in your dough proofer and let it rise for an hour to an hour and a half or until doubled.
TIP: If you have the time, you can let the dough proof or ferment overnight for about 24 hours in the fridge. If you are doing this type of rising, then reduce the amount of yeast to about 1/2 to 1 tsp.
Step 7: Roll out the semolina pizza dough
Now preheat the oven to 500 degrees F. The ball of dough has risen so we take it out and cut it into equal parts. This recipe makes 3 medium-sized thinner-crust pizzas or two large thick-crust pizzas.
You can flip the dough in the air like the pros, stretch it by hand, or use a rolling pin to get the dough into the pizza shape.
Step 8: Add homemade dough to a pizza pan
Next, add some cornmeal or semolina flour to your pizza pan. This will keep the pizza from sticking. Although it is not completely necessary. The pan I use is a nonstick pizza pan.
The cornmeal does help it to get that classic bottom of the pizza crust that you get at restaurants. Stretch out the pizza dough as needed to fill up the pan, then pinch the edges up a little bit.
Step 9: Add pizza toppings and bake!
Now you just need to add your favorite toppings to your homemade pizza dough. I like to start with some olive oil drizzled on top. Then add a light covering of pizza sauce or you can also just use a standard tomato sauce.
Next, for the cheese, I use a pizza blend of mozzarella, provolone, and jack. Now the pepperoni! Then bake it in a preheated oven (500 degrees F) for 7 to 12 minutes, until the crust is a light golden brown color and the cheese is all melted. Enjoy!
If you have a pizza oven the baking time will be less. If you have a pizza stone, place the stone in as the oven preheats. Pizza stones create an awesome pizza.
Do you like making homemade dough and bread? Click here to find more of them.
How long does homemade pizza dough last?
Homemade pizza dough will usually last up to 2 weeks in the fridge if stored in an airtight container, or a ziplock bag, or covered in plastic wrap. You can also freeze the dough for up to a month.
How to thaw or defrost pizza dough?
There are several ways to defrost pizza dough. Take the frozen dough out of the freezer bag and spray it with some olive oil spray, then wrap it with plastic wrap, put it in a bowl, and leave it on the counter at room temperature until it thaws.
Or put the frozen pizza dough in the refrigerator and let it thaw overnight.
To thaw it out even faster, take the dough, leave it in the freezer bag and place it in a bowl of room temp to slightly warm tap water until thawed.
I don’t recommend thawing it in the microwave, although that is an option.
You can also set the oven to the lowest setting, usually around 100F. Place dough in a sprayed pan, and cover it with plastic wrap, don’t worry, the temp is not hot enough to melt the plastic. Leave it in there for about an hour.
Here are a few other recipes you may like:
Best Homemade Pizza Dough
- Pizza pan
- Wooden spoon
- Damp cloth
- Plastic wrap
- 4 cups of 00 flour or All-Purpose flour can use bread flour (480g)
- 1 cup of semolina flour Usually found on same aisle as all purpose flour or online (167g)
- 2 cups of water (474ml)
- 2 tsp of salt (8g)
- 2 Tablespoons of olive oil, optional (30ml)
- 2 1/2 tsp of active dry yeast or 1 packet instant yeast (9g)
- 1 1/2 tsp of sugar, optional (6g)
- Cornmeal couple pinches for pizza pan
- Your favorite pizza sauce store bought or home made
- Mozzarella cheese or pizza blend mozzarella, provolone, and Jack
- Pepperoni and favorite toppings
- Proof the yeast (active dry yeast). Heat up your water to about 100 to 110 degrees F (38 to 42 C). Then add the sugar and the yeast. Mix it around a little bit. Let sit 5 to 10 minutes until it gets nice and foamy.
- Add the oil to the bowl with the yeast and stir it with a whisk. It can be left out but adds flavor and texture to the dough.
- In a separate bowl mix together the semolina flour, salt, and all-purpose flour, bread flour, or 00 flour. The semolina flour will help make the dough chewier. You can substitute the semolina with the other flour if you like, it just won't be quite the same. But it will still be good.
- Then just mix in the dry ingredients slowly with the yeast mixture, about a 4th of it at a time until the dough forms and is sticky/tacky. Use a wooden spoon for this. Or use a stand mixer. You will probably have some flour left over.
- Knead the dough on a floured surface. Continue adding the leftover flour as necessary to keep the dough from sticking as you knead. Push down on the dough then stretch the dough out a little bit, then turn it a quarter turn, fold it toward you and push it down with your palm and stretch it out, keep doing that for about 8 minutes. Or about 4 minutes in the stand mixer. You will still probably wind up with about 1/2 cup left of flour.
- Coat the inside of the bowl with olive oil. Now add the dough and coat the dough with the oil in the bowl. Then place some plastic wrap and then a damp cloth on top. Let the dough rise in a warm area or dough proofer for and hour to an hour and a half until doubled.
- Preheat the oven to 500 degrees F. Take the risen dough out and cut it into equal parts. This recipe makes 3 medium-sized thinner crust pizzas or two large thick crust pizzas. You can flip the dough in the air like the pros, stretch it by hand, or use a rolling pin if necessary to get the dough into the pizza shape.
- Add some cornmeal to your pizza pan. This will keep the pizza from sticking. Although it is not completely necessary. The cornmeal does help it to get that classic bottom of the crust that you get at restaurants. Stretch out the pizza dough as needed to fill up the pan, then pinch the edges up a little bit.
- Add your favorite toppings for whatever style of pizza you want. I like to start with some olive oil drizzled on top. Then add a light covering of pizza sauce. Then cheese, I use a pizza blend of mozzarella, provolone, and jack. Now the pepperoni! Then bake it in a preheated oven (500 degrees F) for 7 to 12 minutes, maybe longer, until the crust is a light golden brown color and the cheese is all melted. Enjoy!
Do you like this semolina pizza dough recipe? Please give it a rating and comment down below, I really appreciate it. 🙂 If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.