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homemade pizza - recipefeasts staff
recipefeasts staff

How to Make Homemade Pizza Dough (Crispy Base, Chewy Crust)

If you’ve ever wondered why restaurant pizza tastes better, the secret is often the dough — and with this guide, you’ll be able to recreate that quality at home with confidence.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 2 hours 25 minutes
Course: Main Course
Cuisine: Italian, Multiple Cuisines
Ingredients Method Notes

Ingredients
  

  • 2¼ g instant yeast
  • 500 g Use unbleached all-purpose white flour in this recipe. bleaching the flour strips away some of the protein, which will affect how much water the flour absorbs. Luckily, unbleached flours are no longer sold both in the UK & EU.
  • 1⅓ cups water use warm water to cut down on rise time to 100-110°F. Make sure not to exceed these temperature as temperature above 130°F kills the yeast.
  • 2 tbsp extra virgin olive oil adds a rich flavour to the dough. Remember to brush the dough with olive oil before adding the toppings, this will prevent the crust from tasting mushy.
  • 10 g fine sea salt for flavour
  • 1 tbsp fine sugar activates and softens the dough, especially with a bit of olive oil.
  • 35 g Cornmeal is "only" used to dust the pizza pan. Cornmeal gives the pizza crust a bit of extra flavour and crisp and professional pizza makers do the same.

Method
 

  1. Mix flour, yeast, and salt in a large bowl.
  2. Add warm water and olive oil, stirring until shaggy.
  3. Knead for 8–10 minutes until smooth and elastic. It's recommended that you use your hands to knead, however, there nothing wrong if you prefer to use your hand-held or stand mixer.
  4. Place dough into a greased mixing bowl, cover tightly, and set aside to rise for about 1½ hours or if you are not in a hurry, the dough can be left overnight in the fridge.
  5. Punch down risen dough to release air bubbles. Divide in 2. Roll dough out into a 12-inch circle. Cover and rest as you prep the pizza toppings
  6. Top with favourite pizza toppings.
  7. Bake pizza at a very high temperature for only about 15 minutes.

Notes

Kitchen Tips, Science & Variations

  Ingredient Science

    Warm water activates yeast, but water that’s too hot can kill it. Aim for lukewarm —       warm to the touch, not hot. Bread flour absorbs more water than plain flour, which          is why hydration levels matter.

    Texture & Flavour Control

  • Crispier Base: Lower hydration and longer bake
  • Chewier Crust: Higher hydration and longer rest
  • More Flavour: Cold‑ferment dough in the fridge for 24 hours

     Variations

  • Whole wheat: Replace 25% of the flour
  • Garlic dough: Add ½ tsp garlic powder
  • Herb dough: Mix dried oregano or basil into the flour

     Storage & Freezing

    Room Temperature: Use within 24 hours.
    Refrigeration: Store covered dough for up to 3 days.
    Freezing: Freeze dough balls for up to 3 months. Thaw overnight in the fridge.

    FAQ (For Featured Snippets)

    Why is my pizza dough tough?
    Over‑kneading or too much flour can make dough stiff.
    Can I make pizza dough without a mixer?
    Yes, this dough works perfectly with hand kneading.
    Do I need a pizza stone?
    No, but it improves heat transfer and crispness.
     

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