Easy Homemade Pizza Dough

Yo, dough slingers! Forget frozen circles and pre-made mediocrity. It’s time to elevate your pizza game with a crust so legit, it’ll have Neapolitans weeping tears of joy. This ain’t your Nonna’s recipe, but it’s got that old-world soul, pumped up with the precision of a laser-guided mozzarella spreader.

We’re talking about a dough that rises like a doughy Olympian, stretching like a gymnast on gluten, and bakes up with a crunch like a symphonic harmony of crackles. No soggy bottoms, no cardboard catastrophes, just pure pizza perfection – the kind that leaves you swooning and begging for more.

So ditch the delivery dial and gather your tools, pizzaiolos. High-gluten flour, water the temperature of a Tuscan sunset, a pinch of yeast with the energy of a Vespa on cobblestones, and olive oil smoother than Sinatra’s crooning. We’re about to craft a dough that’s a blank canvas for your culinary artistry, a foundation for flavor explosions that’ll make your taste buds do the tarantella.

No gimmicks, no shortcuts, just pure pizza alchemy. This recipe is gonna turn you from dough-eyed amateur to pizzaiolo maestro. Get ready to master the art of the stretch, the char of the fire, and the symphony of toppings. Your oven’s about to transform into a pizza paradise, and you’re the conductor. So let’s get our floury fingers flying and create some dough magic!

Now, grab your aprons and fire up those ovens. It’s pizza time, y’all!

Questions I get asked about this recipe:

Q: Is it okay to use all-purpose flour instead of semolina flour?

A: While all-purpose flour will definitely work, adding semolina flour gives the crust a slightly crunchier texture and mimics the traditional Neapolitan-style pizza. If you don’t have semolina, you can substitute it with equal parts all-purpose flour or even cornmeal.

Q: My dough isn’t doubling in size after 2 hours. What’s wrong?

A: Check if the room is warm enough (around 75°F/24°C is ideal). The yeast might be inactive if the temperature is too low. Another possibility is that the water was too cold or hot, affecting the yeast’s activity. You can try placing the bowl in a slightly warmer spot or near a gentle heat source like a sunny window to encourage rising.

Q: Can I make the dough ahead of time?

A: Absolutely! You can refrigerate the dough after the first rise for up to 24 hours. Just cover it tightly with plastic wrap or place it in an airtight container. When you’re ready to use it, take it out of the fridge and let it come to room temperature for about an hour before shaping and baking.

Q: How can I prevent the crust from getting soggy?

A: Preheating your baking stone or pizza pan for at least 30 minutes helps ensure a hot surface that sears the bottom of the crust, giving it a nice crunch. Additionally, avoid overloading the pizza with too many toppings, as excess moisture can make the crust soggy.

Q: What are some good topping combinations?

A: The possibilities are endless! Here are a few classics:

Marinara sauce, mozzarella cheese, basil (Margherita)
Tomato sauce, mozzarella cheese, pepperoni
White sauce, mozzarella cheese, ricotta cheese, spinach, garlic (Florentine)
BBQ sauce, mozzarella cheese, grilled chicken, red onion

What you need to make the dough:

Ingredients:

563 grams bread flour

150 grams semolina flour

12 grams active dry yeast

488 grams warm water (100-110°F)

15 grams olive oil

15 grams salt

How to make the pizza dough:

Instructions:

Combine the bread flour, semolina flour, and yeast in a large bowl. Mix well.

Add the water, olive oil, and salt to the dry ingredients and mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.

Divide the dough into 3 equal pieces and shape each piece into a ball. Cover the balls with plastic wrap and let rise for another 30 minutes.

Preheat your oven to 500°F (260°C) with a baking stone or pizza pan inside.

Roll out each dough ball into a thin crust on a lightly floured surface. Add your desired toppings and bake for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Enjoy your delicious homemade pizza!

Tips:

Use warm water (100-110°F) to activate the yeast. Lukewarm water is ideal.

Don’t over-knead the dough. It should be smooth and elastic, but not tough.

Let the dough rise in a warm place until doubled in size. This usually takes about 1-2 hours.

You can preheat your baking stone or pizza pan while the dough rises for a crispier crust.

Get creative with your toppings! There are endless possibilities for delicious pizzas.

Printable recipe:

Yield: 3 pizzas