Easy Homemade Pizza Dough

Luckily, here you will find a homemade pizza crust recipe that is so easy to prepare that even a novice can do it. This highly rated recipe is very easy to make on a moment’s notice – use it to show the store-bought variety up. Take a look at how to create the most memorable pizza crust with just a few ingredients and how to form the dough, and, on the other hand, discover our best storage ideas.

Pizza Crust Ingredients

In fact, the only 5 ingredients (plus some warm water) which are required to make this super simple pizza crust.

Yeast

Active dry yeast acts as a fermentation agent, meaning that it is the ingredient which causes the pizza dough to rise.

Sugar

For your yeast to work, you have to dissolve it in warm water and add a teaspoon of sugar. The sugar gives the yeast something to eat and speeds up the activation process. You’ll know your yeast is active when it becomes bubbly and frothy on top.

Bread

Flour Bread flour is recommended for pizza bases because it makes them chewier than regular flour. This happens due to the protein content level, which leads to more gluten formation. The substance that gives dough flexibility is gluten.

Olive Oil

As far as the pizza crust is concerned, olive oil does a couple of things: One of them is it gives a darker color and a faintly different flavor of pizza, while the second is that it forms the oil and water barrier between them. This oily barrier prevents sogginess.

Salt

A dash of salt could be enough to make anything saltier than you might have expected. Salt has the ability to be a flavoring commodity and more (in gluten its activity gives elasticity and a touch of crispness and the fermentation of bread, it is slowed down (an espresso or baker’s is the result)).

How to Roll Out Pizza Dough

Manipulating pizza dough is the first thing you will have to do to start making a pizza base. It requires some practice but if you are quick to grasp the concept of the technique it will be like shooting ducks in a barrel (hence the pun). The steps are as follows:

Let the Dough Come to Room temperature

Once you have put the mixture of the ingredients in a bowl, also give it a chance to rest in the counter for about 5 minutes before proceeding to the next step. This way, gluten will be soft and very easy to stretch and shape.

Prepare Your Surface With Oil

You may want to make your workplace messy by putting a lot of flour on it to not let the dough stick. It’s one of the participants who contribute to this group, so you don’t want to be in a hurry. It sounds complicated, but in reality, it is quite the opposite. This will make a chewy, crunchy crust between your teeth. To guarantee the best pizza: use a couple of tablespoons of olive oil on your surface (and a dab of vegetable oil on your hands) maybe some flour if you prefer. The specified treatment prevents your work surface from adhering to the dough, adds crispness as well, and brings about a golden appearance.

Shape the Dough

The way the base of a pizza is molded is one of the choices you have. You can toss the dough above the head, roll it with a rolling pin or pat it with your hands. Do not work the dough temperately, no matter the method you choose, because it leads to a chewier product. Ensure that the circle you stretch to the corners is even, 10-12 inches across and ⅓ inch thick. Some parts may become very soft and the crust won’t support the toppings and the sauce.

How Long Does Pizza Dough Last In the Fridge?

This pizza dough can endure up to five days in the fridge. To prevent it from getting exposed to humidity and odor, put it in an airtight storage container, or an alternative to it is to use a bowl that is tightly covered with storage wrap. After refrigerating the dough, the best idea is to leave it sitting at room temperature for 30 minutes before using it.

Can You Freeze Pizza Dough?

That is correct! You are enabled to preserve pizza dough in the cold. This is one of the best options for those who regularly bake pizza at home. Doing it this way means you have to form the dough into a round shape and then brush it gently with oil. Mark a date with the frozen ball alongside carrying a food-grade container and label by it. Now you can freeze it for about 90 days.

What you need to do to set the dough to rise is to take it from the freezer and put it into the refridge overnight before you are planning on using it.

Ingredients

• 1 cup warm water (110 degrees F/45 degrees C)
• 1 (.25 ounce) package active dry yeast
• 1 teaspoon white sugar
• 2 ½cebread flour
• 2 tablespoons olive oil
• 1 teaspoon salt

Directions

• Get the whole list of ingredients. Set the oven with the temperature of 450 degrees F (230 degrees C) and then, prepare a pizza pan with a thin layer of oil.

• Combine the warm water and sugar in a bowl and dissolve yeast in it. Let the dough rest for 10 minutes at room temperature.

• Mix all the ingredients, flour, and salt, together; mix them until they become a creamy texture. Use a stand mixer if you prefer a machine and use the dough hook. It will make it faster.

• Let it rest for five minutes. (Period optional)

• Take the mix out of the gadget, put the dough on a lightly floured surface, and press or roll it into a 12-inch circle.

• Move it on the pizza pan which is oiled.

• The promised “crispy on the outside and chewy on the inside” pizza with a thin and crackly crust lets otherwise regular mozzarella cheese become the star.

• Cook in the preheated oven until the crust is golden, 15 to 20 minutes. After that, take it out of the oven and let it sit for 5 minutes before serving.