This is one of the easiest and my all-time favorite homemade pizza dough recipe. With juts few ingredients and no fancy flours required. No need to ferment for longer period in just 1 to 2 hours to rise and about 10 minutes of kneading. How interesting isn't?
We make pizza at least once a week. This recipe for pizza crust from scratch can be made the day you want to use it or made ahead and frozen. It has become one of our favorite pizza dough recipes and it is very versatile.
This recipe has been tried and tested it many times in my kitchen, making the best homemade pizza. My family like homemade pizza better than to take out!
If you’re uncomfortable working with yeast or making your own pizza dough at home, rather than to go for outside pizza base or pizza crust. I’ll walk you through every step of the process in my video just below the recipe. You’ve got this!
Yeast baking isn’t all that scary or hard, that's my personal experience i used to watch photos and recipes among social media and always think to make it. But afraid from inside, but once I used to take risk on it, I am more confident to work with yeast. So you can make your own super simple pizza crust at home in a matter of hours, no fancy ingredients required.
This pizza dough is made with all-purpose flour. I have tried with half-half of whole wheat and all purpose flour or simply with wheat flour too. So you can opt out this flour with your favorite flour. It turns out perfect every time.
We are a pizza loving family. Who doesn't love the pizza nowadays except our elder generation but nowadays they also move out according to the time.
You can even try more appetizers recipe for get together or kitty parties or party snacks
honey garlic baked chicken legs
Check out the detailed video here
Prep Time: 20 mins
Proofing Time: 2 hours
Total Time: 2 hour 20 mins
Yield: 2 balls of dough, 24 slices
Category: Main Dish
Cuisine: Italian
[ 1 cup =240 ml, 1 tsp = 5ml, 1 tbsp = 15ml]
INGREDIENTS for 2 large Pizza :
All Purpose Flour/Maida- 3 cups + 2 tablespoon for dust
Sugar - 2 teaspoon
Salt - 1/2 teaspoon
Instant Dry Yeast- 1 and 1/4th teaspoon
Warm water - 1 cup
Olive Oil/Vegetable Oil- 2 tablespoon + 1 teaspoon for fermenting
Preparation Method :
1. Start by combining warm water with your yeast and some sugar. It should start to froth up after a few minutes. If it doesn’t, toss it and start again. You water may be too warm or your yeast may be bad. Once it’s frothy, add in the vegetable oil.
2. Combine the salt and the flour, and start adding the flour to the mixer, the dough will still look pretty wet and sticky. It will not pull away from the sides of the bowl by itself, but you should be able to scrape it down with a spatula.
3. Knead the dough and add more flour as needed so it’s not sticky.
4. Grease a large bowl. I usually just pour some vegetable oil or olive oil in the bottom of the bowl, then scrape the dough out into the bowl. Add some oil on top so the dough won't be dry!
5. Cover the dough with a towel or cling wrap and allow it to rise until it is double in size. This usually takes about an hour, I kept 2 hours for better results depending on how warm the house is. I will often put the bowl in the oven with just the oven light on, which tends to give it a good temperature for rising.
6. Sprinkle some flour on a work surface. Lightly punch the dough down, then turn it out onto the floured surface.
7. Use floured hands to start pulling the dough up and around, gathering the ends together and forming a smooth ball on one side. Turn the ball over, so the top now is smooth.
8. Divide the ball into 2 equal portions. You can weigh them to keep them even, or I almost always just eyeball it.
9. Voila! Your pizza dough is ready for baking. If the dough is still a bit sticky when you go to roll it out, just sprinkle on a little more flour. I like to actually use my hands to stretch the dough first and then use rolling pin.
10. Use the dough to bake up your pizza with your favorite toppings!
HAPPY COOKING & ENJOY!!
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