Perfect Pizza Dough Recipe
Perfect Pizza Dough Recipe: If you’re looking for a reliable, easy-to-make pizza dough recipe, you’re in the right place! This step-by-step guide will show you how to make soft, chewy, and crispy pizza dough from scratch. Whether you’re a beginner or a pizza night pro, this recipe is guaranteed to deliver a delicious base for all your favorite toppings.
And yes—we’ve included detailed nutritional info per serving so you can enjoy it with awareness.
📝 Ingredients (Yields 2 Medium Pizzas or 8 Slices)
- 3 ½ cups (440g) all-purpose flour
- 1 ½ cups (355ml) warm water (about 110°F / 45°C)
- 2 ¼ tsp (7g) active dry yeast (1 standard packet)
- 2 tbsp (30ml) olive oil
- 1 tsp (4g) granulated sugar
- 1 tsp (5g) salt
🍽️ Nutrition Facts (Per Slice | 1/8th of Total Dough)
| Nutrient | Amount |
| Calories | 178 kcal |
| Carbohydrates | 31 g |
| Protein | 4.8 g |
| Fat | 3.2 g |
| Saturated Fat | 0.5 g |
| Fiber | 1.2 g |
| Sugar | 0.3 g |
| Sodium | 147 mg |
| Cholesterol | 0 mg |
| Calcium | 6 mg |
| Iron | 1.8 mg |
🧠 Note: These values are approximate and may vary based on ingredient brands and exact measurements used.
👨🍳 Step-by-Step Pizza Dough Recipe
Step 1: Activate the Yeast
Mix the sugar into the warm water and sprinkle the yeast on top. Wait 5–10 minutes until the yeast becomes foamy.
Step 2: Combine Ingredients
In a large mixing bowl, combine the flour and salt. Add in the activated yeast mixture and olive oil. Mix until it forms a sticky dough.
Step 3: Knead the Dough
Transfer to a floured surface and knead for about 10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for 5–6 minutes.
Step 4: First Rise
Place dough in a greased bowl, cover, and let it rise in a warm spot for 1 to 2 hours until it doubles in size.
Step 5: Shape the Dough
Punch down the dough and divide it into two balls. Roll out each on a floured surface to your desired thickness.
Step 6: Bake
Preheat your oven to 475°F (245°C). Add sauce and toppings, then bake for 12–15 minutes or until golden and crisp.
💡 Pro Tips
- Use bread flour instead of all-purpose flour for an extra chewy texture.
- Cold ferment in the fridge for 24–72 hours to boost flavor.
- For a thin crust, roll the dough thinner and bake at high heat for a quick result.
- A pizza stone or steel helps give a crispy bottom crust.
❄️ Storage Tips
- Fridge: Store unused dough in an airtight container for up to 3 days.
- Freezer: Lightly oil and freeze dough balls for up to 3 months. Thaw in the fridge overnight.
🥖 Variations
- Whole Wheat Pizza Dough: Replace 1 cup of all-purpose flour with whole wheat flour.
- Garlic Herb Dough: Add 1 tsp garlic powder and 1 tsp dried oregano to the dry mix.
- Stuffed Crust Pizza: Add mozzarella sticks around the edges before folding and sealing the crust.
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❓ FAQs About Pizza Dough
Q: How do I know my dough is done rising?
If it has doubled in size and doesn’t spring back quickly when poked, it’s ready.
Q: Can I use instant yeast instead of active dry yeast?
Yes! You can skip the activation step—just mix it directly into the flour.
Q: What if my dough is too sticky?
Add 1 tablespoon of flour at a time while kneading until it’s manageable but still slightly tacky.
Q: Can I make gluten-free pizza dough?
Yes—use gluten-free flour blends, but the texture and rise may vary. Look for blends with xanthan gum or add your own.
🧀 Final Thoughts
This homemade pizza dough recipe is incredibly flexible and easy to master. It’s the foundation for an amazing pizza night—just top it with your favorite sauce, cheese, and toppings. The bonus? You get full control over ingredients, flavor, and nutrition.
So go ahead—knead, rise, bake, and enjoy your perfect pizza!
📌 Save & Share!
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