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Recipes Pizza Dough Biography

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Every great pizza begins with a great crust. Some like it thin, some like it crispy, some like it fluffy and thick. My homemade pizza crust recipe is thick and chewy – my favorite way to eat it.

Homemade pizza crust may sound difficult to you. Why waste the time when you can buy frozen? But trust me – homemade crust is nothing like store-bought, delivery, or what you order at a restaurant. Making pizza crust is a lot like making regular bread, only quicker and well, flatter.

Please read the following because knowing the ins and outs before beginning will help you tremendously.

Ingredients.

All pizza doughs recipes are different, but they typically all have the same ingredients: flour, yeast, water, salt, oil, and some may have sugar. Here is the breakdown of what I use in my recipe.

Yeast. I use Red Star Platinum yeast. I have the best results in my breads when I use their platinum line. Though I am being compensated for sponsoring Red Star Yeast, please know that I’ve been an avid user ever since I began to bake with yeast. Their Platinum line is fantastic; its careful formula strengthens your dough and makes making working with yeast simple. I use only enough yeast to get the job done; I don’t like pizza dough to taste “yeasty.” (Technical terms here, of course.) 1 standard packet (2 and 1/4 teaspoons) is what you need for my pizza crust recipe.

Water. I tested this recipe with many different amounts of water over the past few weeks. I find that 1 and 1/3 cups is the perfect number. Please use lukewarm water (105F – 115F). Anything over 120F will kill your yeast.

Flour. Please use unbleached all-purpose white flour in this recipe. Bleaching the flour strips away some of the protein, which will affect how much water your flour absorbs in this recipe. You may use bread flour instead, but you’ll have to increase the water by a couple Tablespoons since bread flour contains more protein than all-purpose. I do not know how to make this pizza crust gluten free. For the best results, just stick to the recipe as written.

Oil. Extra virgin gives this pizza crust the best taste. You’ll also line your bowl with olive oil as the dough rises and brush your dough with olive oil before layering on the toppings. This prevents the crust from getting soggy from the toppings.

Salt. Salt gives my pizza crust a little flavor. Pizza dough without salt tastes bland regardless of the toppings. I tested with two different amounts and 3/4 teaspoon is perfect.

Sugar. I add a touch of sugar to my pizza dough recipe. Sugar increases the yeast’s activity, while salt can control it. Furthermore, a slight touch of sugar will tenderize your dough, especially when paired with the olive oil.

Cornmeal. Not all pizza dough recipes use cornmeal to dust the pan, but I prefer it. The main reason you sprinkle cornmeal onto the bottom of your pizza pan is so that the pizza won’t stick to the bottom of the pan. It gives the pizza crust a little flavor and crispy texture as well. You could just use regular flour to dust the pan, but you’ll lose the flavor cornmeal provides.

Freezing Instructions

It’s important to know that this recipe is enough to make two 12-inch pizzas. If you do not need two pizzas, here are the freezing instructions:

After the pizza dough has risen and you divide the dough in half to form into two pizzas (step 7), you may freeze one of the balls of dough to make a pizza at a later time. Or you may simply freeze both balls of dough, separately. Lightly spray all sides of the dough ball(s) with nonstick spray or lightly coat all sides with olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months.

Thawing Instructions

Put your frozen pizza dough ball(s) in the fridge overnight or for about 12 hours to thaw. When ready to make the pizza(s), remove the dough from the refrigerator and set out on the counter to rest for 30 minutes and come to room temperature. Continue with step 8.

Do NOT feel overwhelmed. I made sure to break everything down very easily, so a lot of the text in this recipe is me being as thorough as possible. Be sure to use the photos below this recipe as a visual guide.

Sally’s tip: Be gentle with your dough at ALL times. Let your dough rest as I instruct in the recipe below. It’s fragile and should be handled with care.