This Homemade Pizza Dough will give you a nice thick and chewy crust. It’s a great basic pizza dough to use for all of your pizzas!
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Are you guys on team thick and chewy pizza crust or thin and crispy? I like a nice thick crust but I will eat thin and crispy, hand-tossed, stuffed crust……pretty much any pizza. I’m not choosy as long as it’s loaded with cheese!!! 🙂
This homemade pizza dough will give you one 14 inch pizza with a nice thick and chewy crust. Top this dough with some homemade pizza sauce and you will have one amazing pizza!!! I plan on making a thin and crispy recipe someday for all you that don’t want a thick crust so don’t worry.
When it comes to pizza dough the ingredients are pretty basic: flour, salt, yeast, water, oil and sugar. I use milk instead of water which makes the dough a little more tender. Just my preference. So, let’s walk through the process so you will see just how easy it is to make homemade pizza dough.
First, lets talk about the ingredients and why I use them.
Yeast: You will need to use instant dry yeast for this recipe. I like to use instant dry yeast (or rapid rise yeast) because you can mix it right in with the dry ingredients and don’t have to dissolve it first. Plus, I’m lazy! You can use active dry yeast just remember to dissolve it first. Also, if you have had your yeast for a long time you may want to proof your yeast to see if it is still good. To do this you will need to dissolve 1 teaspoon sugar in 1/2 cup warm (110-115 degrees F) water and stir in 1 packet of yeast. Let sit for 10 minutes and if it produces a foamy layer on top your yeast is good.
Milk: I’m using milk in my pizza dough to make the crust a little more tender and softer. You will need to heat your milk to about 110-115 degrees F. Don’t heat it over 120 degrees or you will risk killing your yeast.
Flour: I am using regular all purpose flour in this recipe because it is what most people have on hand. So, don’t substitute in bread, whole wheat, or unbleached flour as they all require different amounts of liquid. I only recommend making a substitution if you are very familiar with working with yeast doughs and know how to make the necessary changes.
Salt: Salt is needed both for flavor and to help slow down the yeast. So, don’t skip it or reduce it.
Sugar: I use a little sugar in the dough to help “feed” the yeast.
Oil: I like to use and highly recommend using extra virgin olive oil. It adds a nice flavor to the dough and pairs well with any toppings you decide to use. I also use it to coat the bowl before putting the dough in it to rise.
I am also going to provide you with freezing instructions!! Yes, you can freeze your pizza dough and have it on hand at all times!!!! I like to take a day and make a bunch of pizza dough and freeze it for later use. That way I can just pull it out of the freezer to thaw and it will be ready to make pizza!
- STEP 1: Make the pizza dough according to directions and let rise one time.
- STEP 2: Shape into a ball and lightly coat with olive oil.
- STEP 3: Place dough into its own zip lock freezer bag and squeeze out all the air. Freeze for up to 3 months.
- STEP 4: TO USE DOUGH: Place in the refrigerator for at least 12 hours to thaw. I just put it in the refrigerator overnight and use it that evening. Set it on the counter top for at least 30 minutes to allow your dough to come to room temperature before using it. This step is necessary!
See nothing to it really!! Plus, with the added bonus of being able to freeze your dough, there isn’t any excuse not to have homemade pizza!!
- 2 1/4 cups all purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1 teaspoon instant yeast
- 3/4 cup very warm 110-115 degrees F milk
- 1 tablespoon olive oil
In the bowl of your stand mixer combine the flour, sugar, salt and yeast. Attach the dough hook and add in the remaining ingredients. Mix on low until everything is combined.
Once everything is combined mix on low for 10 minutes. When finished your dough should be only slightly tacky. If it is unmanageable add in a small amount of flour at a time until it becomes more manageable.
Coat a large bowl with olive oil and place the dough in the bowl turning once to coat dough. Cover with a towel and set in a warm place to rise until double in size. (I like to turn my oven on briefly to make a nice warm and draft free place for the dough to rise)
Punch your dough down to release the air and shape into a ball. At this point you may freeze your dough. See recipe notes for instructions. Otherwise, place your dough on a lightly floured surface and roll to 14 inches. Place on a lightly greased pizza pan then pierce the dough numerous times with a fork. I do this to prevent any large air bubbles from forming. Top and bake according to your favorite pizza recipe.