Homemade Pizza Dough

Homemade Pizza Dough
Staff Writer
Homemade Pizza
Yasmin Fahr
Homemade Pizza

A simple, foolproof recipe from Mark Bello at Pizza a Casa in New York City that gives you a head start on making delicious pizza at home. If you have extra time, try the overnight rise method for a easy pizza dough and flavorful crust. 

Click here to see the Tips for Making the Perfect Homemade Pizza story.

Ingredients

For a quick rise:

  • 1 ½ cups water, plus more for kneading
  • 2 ¼ teaspoons active dry yeast
  • ¼ teaspoon sugar
  • 21 ounces (3 ½ cups) unbleached all-purpose flour*, plus more for kneading and dusting
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon non-iodized or fine sea salt

For an overnight rise:

  • 21 ounces (3 ½ cups) unbleached all-purpose flour*, plus more for kneading and dusting
  • 2 ¼ teaspoons active dry yeast
  • 1 tablespoon non-iodized or fine sea salt
  • 1 tablespoon extra-virgin olive oil, plus more for greasing
  • 1 ½ cups cold water, plus more for kneading

Tools:

  • Instant-read thermometer

Directions

For a quick rise:

Heat the water in a small saucepan over medium heat until an instant-read thermometer registers between 100-110 degrees. Remove from heat. Add the yeast to the water and stir to dissolve. Lastly, add the sugar and set aside. The mixture should foam up and smell like bread.

In a bowl, combine the all-purpose flour, oil, and salt. Fold in the yeast mixture with a fork until the dough is shaggy and no longer sticky.

Place the dough on a lightly floured surface. Lean into the dough with the palm of your hand. Press it down, press it forward, fold it over, and repeat. Knead until smooth and elastic, about 5 minutes.** If the dough is sticky, knead in more flour, one tablespoon at a time; if it’s dry, knead in more water, one tablespoon at a time.

Divide the dough into 4 equally sized balls. Form them into firmly packed, seamless spheres. They should weigh about ½ pound each. Dust the balls with flour and place them into 4 separate covered containers. The balls will double in size, so make sure the containers are large enough to accommodate the growth.

Place the containers in an area where the ambient temperature is between 80-90 degrees. Allow at least 45 minutes for the dough to rise.

For an overnight rise:

In a bowl, combine all the dry ingredients, including the yeast, then add the olive oil. Stir well, then add the cold water. Mix and knead the dough, and divide it into 4 equally sized balls as above. Place them into 4 separate containers greased with olive oil. The containers should be large enough to accommodate a doubling in size. Leave overnight in the refrigerator.

Two hours prior to making the pizzas, remove the containers from the refrigerator and place them in a warm spot to rise further, as above.

Homemade Pizza Shopping Tip

Pressed for time on a busy weeknight, but don't want to settle for frozen pizza? Start with ready-made pizza crusts. You'll still be able to add your own sauce and fresh ingredients for a homemade taste.

Homemade Pizza Cooking Tip

If you're attempting to make your own dough, make sure to keep your work surface lightly dusted with flour, or the dough may stick.

Homemade Pizza Wine Pairing

Grenache, gamay, nero d'avola, pinotage, rosé; pinot gris/grigio with seafood pizza; albariño with white pizza.

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