Homemade Pizza Crust for Beginners | The Best Homemade Pizza You'll Ever Eat

Homemade Pizza Crust for Beginners | The Best Homemade Pizza You'll Ever Eat.

This easy pizza dough recipe is great for beginners and produces a soft homemade pizza crust. Skip the pizza delivery because you only need 6 basic ingredients to begin!

This is my go-to pizza dough recipe. It was published on my blog 6 years ago and after making it for the millionth time, I decided it’s time for an update with a video tutorial and clearer recipe instructions. Plus, many of you said you want to conquer your fear of yeast this year! Consider this your starting guide and refer back to it often.

(And if you’ve ever made homemade bagels or sandwich bread, you can easily make pizza dough because it’s quicker, easier, and requires less steps!)

Pizza dough is the foundation and every great pizza begins with a great pizza crust. Some like thin and crisp pizza crust, while others prefer thick and soft pizza crust. This homemade pizza crust has it all: soft & chewy with a delicious crisp and AWESOME flavor.

Why waste the time when you can just buy frozen pizza dough? Frozen pizza dough is certainly convenient, but from-scratch crust has a delicious flavor and texture that only comes from homemade. Plus, most of the work is hands-off!

Homemade Pizza Dough Ingredients.

All pizza dough starts with the same basic ingredients: flour, yeast, water, salt, and olive oil. Here’s the breakdown of what I use in my homemade pizza crust recipe.

Yeast: I use Red Star Platinum yeast. I have the best results when I use this instant yeast. The Platinum yeast is fantastic because its careful formula strengthens your dough and makes making working with yeast simple. You only need 1 standard packet of yeast (2 and 1/4 teaspoons) to get the job done.
Water: I tested this pizza dough recipe with different amounts of water. 1 and 1/3 cups is the perfect amount. Use warm water to cut down on rise time, about 100-110°F. Anything over 130ºF kills the yeast.
Flour: 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. You can substitute bread flour for a chewier pizza crust, but add a couple extra Tablespoons of water since bread flour contains more protein than all-purpose flour.
Oil: A couple Tablespoons of extra virgin olive oil adds wonderful flavor to the dough. Don’t forget to brush the dough with olive oil before adding the toppings, which prevents the crust from tasting soggy.
Salt: Salt adds necessary flavor.
Sugar: 1 Tablespoon of sugar increases the yeast’s activity and tenderizes the dough, especially when paired with a little olive oil.
Cornmeal: Cornmeal isn’t in the dough, but it’s used to dust the pizza pan. Cornmeal gives the pizza crust a little extra flavor and crisp. Most delivery pizzas you enjoy have cornmeal on the bottom crust!

This is a Lean Bread Dough.
Pizza crust, like homemade bagels, artisan bread, and focaccia, requires a lean dough. A lean dough doesn’t use eggs or butter. Without the extra fat to make the dough soft, you’re promised a crusty pizza crust. (However, I recommend using some olive oil for flavor and to keep the interior on the softer side.) Recipes like dinner rolls and overnight cinnamon rolls require fat to yield a “rich dough,” which creates a softer and more dessert-like bread.

How to Make Easy Pizza Dough (for bread beginners!).
Watch my pizza dough video tutorial below. It’s really that easy!

Mix the dough ingredients together by hand or use a hand-held or stand mixer.
Knead by hand or beat the dough with your mixer. I like doing this by hand and you can watch me in the video.
Place dough into a greased mixing bowl, cover tightly, and set aside to rise for about 90 minutes or overnight in the refrigerator.
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.
Top with favorite pizza toppings.
Bake pizza at a very high temperature for only about 15 minutes.
Little bakers can lend a hand AND have fun in the process. Let the kids help you press down the dough and shape into a circle. They can add their cheeses and make pepperoni faces on top of the pie. Who doesn’t love a smiley pizza?

How to Freeze Homemade Pizza Dough.

This recipe yields two 12-inch pizzas. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months.

How to Thaw Frozen Pizza Dough.
Place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter.

Ingredients.
1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C).
2 and 1/4 teaspoons Red Star Platinum instant yeast (1 standard packet)*.
1 Tablespoon (13g) granulated sugar.
2 Tablespoons (30ml) olive oil.
3/4 teaspoon salt.
3 and 1/2 cups (440g) all-purpose flour (spoon & leveled), plus more for hands and surface.
sprinkle of cornmeal for dusting the pan.

Instructions.
Prepare the dough: Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough by hand with a wooden spoon in the next step.*
Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above!). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor. Highly recommended.
Shape the dough: When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time– see freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle. Lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal.
Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. I suggest pepperoni & green peppers or jalapeño slices, extra cheese pizza, Hawaiian pizza, classic margherita pizza, spinach artichoke white pizza, or homemade BBQ chicken pizza.
Top & bake the pizza: To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top with your favorite toppings and bake for 12-15 minutes.
Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months.

Notes.

Freezing Instructions: This recipe yields two 12-inch pizzas. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Continue with step 5.
Overnight/All Day Instructions: Prepare the dough through step 3, but allow the dough to rise for 8-12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water in the dough which will slow the dough’s rise and allow for more time.) The slow rise gives the pizza dough wonderful flavor! When ready, continue with step 5. If the dough didn’t quite double in size overnight, let it sit at room temperature for 30-45 minutes before punching down (step 5).
Special Tools: KitchenAid Stand Mixer, Dough Scraper, Pizza Pan, Pizza Cutter
Yeast: Red Star Platinum yeast is an instant yeast. You can use active dry yeast instead. The rise time will be up to 2 hours. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
Pictured Pizza: This recipe yields 2 pizzas. For each, top with 1/2 cup pizza sauce, 2 cups shredded mozzarella cheese, pepperoni slices, thinly sliced green pepper or jalapeño, and a sprinkle of Italian seasoning blend or dried basil.

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Juli 19, 2020

BEST HOMEMADE MARGHERITA PIZZA | The Best Homemade Pizza You'll Ever Eat.

BEST HOMEMADE MARGHERITA PIZZA | The Best Homemade Pizza You'll Ever Eat.

Ok, so let me be honest. I rarely ever, EVER tell you that a recipe is the best of anything. Let alone, put it in caps! Sure, I’ll say that something is delicious, but declaring such bold statements generally makes me extremely uncomfortable. I’m terrified that you will go home and make said best-ever-recipe and be disappointed. I would hate that.

But I’m feeling very good about this best margherita pizza recipe and I’m confident that you will love it. I’m not an authority on homemade pizza by any means, but I’ve definitely eaten my share of pizza, both excellent and not so great.

The best margherita pizza that I’ve ever eaten in my entire life was in Naples, Italy a few years ago during our trip to the Amalfi Coast. We stood in line in a cobblestone street just off of Via Tribunali in the historic neighborhood (known for having the best pizza places in the entire world), and snagged a table at the famous Gino Sorbillo.

It’s always a good sign when you’re in Italy and a million other Italians are standing in line for the exact same pizza. No tourists, just Italians. It wasn’t fancy in the slightest. There was a disco light hanging from the ceiling and the cups were of the flimsy plastic variety.

Oh, but it was glorious. The pizzas cost only three euros and arrived flopping off of the plates. Literally, flopping. They were huge. I ate every last bite of that pizza and came back for another one the very next day.

So, when I say that today’s recipe is the best homemade margherita pizza, I’m taking all of these pizza-eating experiences into account. I’m not going to  claim that this pizza tastes identical to a true Neapolitan pizza or that you’ll never taste a better pizza outside of your kitchen again. That would be ludicrous (and slightly obnoxious) and just not true.

But I do believe that this is the best margherita pizza that you’ll be able to make in your own kitchen, with a standard oven, with normal everyday ingredients (no fancy flours required), and without preparing an incredibly time-intensive pizza dough days in advance.

HOMEMADE PIZZA EQUIPMENT RECOMMENDATIONS.

First things first. Let’s talk equipment. A baking stone or steel is a must for great pizza at home. I used to own this one and though its bulky and sometimes annoying, I store it in my oven 99% of the time so that it doesn’t take up valuable storage space (just be sure to remove it from your oven when you are baking or cooking other recipes!). I recently replaced it with this baking steel and love it even more.

Pizza stones can be expensive, but I genuinely believe they are 100% worth the investment if you are interested in making pizza or bread at home. Baking stones absorb the heat from your oven and allow you to mimic brick-ovens, which generally reach temperatures in excess of 800 degrees Fahrenheit. They help you achieve crispy crusts by pulling moisture from whatever dough you are baking, including pizza crusts.

I also recommend a pizza peel, because it will make pizza-making so much easier. Wooden or metal, it will allow you to slide the pizza quickly onto the baking stone and make it much easier to remove the pizza from the oven once it is done.

If you don’t own a pizza peel (or don’t want to own a pizza peel), you can use the back of a large baking sheet or flat cookie sheet to transfer the pizza onto the stone – but it is cumbersome!

TIPS FOR MARGHERITA PIZZA SUCCESS.

For the best margherita pizza, you will want to preheat your oven to the highest temperature possible. For my oven, that is 550 degrees Fahrenheit. I allow my baking stone to preheat for at least 30 minutes (regardless of whether my oven is ready as it takes time for your baking stone to come to temperature). The higher the temperature the better. This recipe makes two 10-inch pizzas, and they should be able to properly cook in 7 to 8 minutes at that temperature.

[I have heard of some substitutes for pizza stones (such as using a cast-iron pan, which does work or preheating a baking sheet), but I generally find that they involve a very, very hot piece of equipment (that you’re then transferring the pizza onto) and it involves a lot more hassle.

It is essential that your pizza dough is very thin when it goes into the oven. The edges can be slightly thicker, but you should be able to see some light through the dough (in the center), otherwise you won’t be able to achieve a thin, yet crisp pizza crust.

MARGHERITA PIZZA TOPPINGS.
Ok, that was a lot of discussion about pizza equipment. Let’s get to the toppings! I’ve experimented a lot with homemade pizzas over the years and have generally been disappointed in my early attempts at margherita pizzas for various reasons.

WHAT TOMATO SAUCE IS BEST FOR PIZZA?
I have learned along the way that raw tomato sauces are the way to go. They are also extremely easy, flavorful, and authentic. Pureed San Marzano canned tomatoes (if you can’t find San Marzano, Italian plum tomatoes are the next best option), garlic (pressed or grated with a microplane), a touch of olive oil, salt, and pepper. That’s it!

Whatever you do, avoid putting a thick layer of sauce on the pizza as it will result in a less crisp crust. It should be very thin.

WHAT IS THE BEST MOZZARELLA FOR PIZZA?

Mozzarella! Buy fresh mozzarella, preferably not packed in water. Avoid the cheap variety that you find in the refrigerated section of your grocery store alongside the milk and yogurt (please don’t buy grated cheese).

Go to the special cheese section and buy the good-quality cheese. It makes a huge difference. I recommend BelGioisio mozzarella, which is widely available.

Instead of thinly slicing the cheese and placing it in large slices over your pizza, I strongly recommend cutting it into 1/2-inch cubes and sprinkling it evenly over the pizza. Alternatively, you can tear it by hand into small pieces, no thicker than 1/2-inch. This extra step helps distribute the cheese and moisture evenly.

If you can only find water-packed mozzarella: Be sure to pat the cubed mozzarella dry with paper-towels before it goes onto your pizza. Otherwise, it can leach water during the cooking process, and result in a soggier crust.

OTHER MARGHERITA PIZZA TOPPINGS.
Finishing touches! Fresh torn basil, a sprinkling of freshly grated parmigiano-reggiano cheese, and a little drizzle of good-quality extra virgin olive oil.  Whatever you do, don’t over-do it with the toppings.

Minimalism is essential when it comes to a great pizza at home. Go forth and make pizza!!! If you want to make other variations, you’ll love this red pepper pizza. If you prefer pizzas without tomato sauce, try this arugula pizza or this mushroom pizza.

NOTE: If you want to save time (and be able to make this pizza on a weeknight, which is totally do-able!), this pizza dough can be prepared and frozen ahead of time. See the recipe notes for more details!

INGREDIENTS.

HOMEMADE PIZZA DOUGH.
 2 and 1/2 cups (300 grams) unbleached all-purpose flour.
 1 teaspoon granulated sugar.
 1/2 teaspoon active dry yeast (or SAF instant yeast).
 3/4 teaspoon kosher salt.
 7 ounces warm water (105 degrees F – 115 degrees F).
 1 tablespoon extra virgin olive oil.
 2 tablespoons semolina or all-purpose flour, for the pizza peel (divided).

PIZZA SAUCE.
 1 cup pureed or crushed San Marzano (or Italian plum) canned tomatoes.
 2-3 fresh garlic cloves, minced with a garlic press.
 1 teaspoon extra virgin olive oil, plus more for drizzling.
 1/4 teaspoon freshly ground black pepper.
 2-3 large pinches of kosher salt.

TOPPINGS:
 2 – 3 tablespoons finely grated parmigiano-reggiano cheese, plus more for serving.
 7 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (*preferably fresh mozzarella not packed in water).
 5 – 6 large fresh basil leaves, plus more for garnishing.
 crushed dried red pepper flakes (optional).

INSTRUCTIONS.

Prepare Pizza Dough: In a medium bowl, whisk together the all-purpose flour, sugar, yeast and salt. Add the warm water and olive oil, and stir the mixture with a wooden spoon until the dough just begins to come together. It will seem shaggy and dry, but don’t worry.
Scrape the dough onto a well-floured counter top and knead the dough for three minutes. It should quickly come together and begin to get sticky. Dust the dough with flour as needed (sometimes I will have to do this 2 to 3 times, depending on humidity levels) – it should be slightly tacky, but should not be sticking to your counter top.  After three minutes, the dough should be smooth, slightly elastic, and tacky. Lightly grease a large mixing bowl with olive oil, and place the dough into the bowl.
Cover the bowl with a kitchen towel (or plastic wrap) and allow the dough to rise in a warm, dry area of your kitchen for 2 hours or until the dough has doubled in size. If your kitchen is very cold, one great tip that I do all the time is to heat a large heatproof measuring cup of water in the microwave for 2-3 minutes. This creates a nice warm environment and I’ll immediately remove the cup and place the bowl with the dough in the microwave until it has risen. [If you are preparing in advance, see the note section for freezing instructions.]
Preheat Oven and Pizza Stone: Place the pizza stone on the center (or top third) rack of your oven, and preheat the oven and pizza stone to 550 degrees Fahrenheit (for at least 30-45 minutes). If your oven does not go up to 550 degrees, heat it to the absolute maximum temperature that it can go. If it can heat to higher than 550 degrees Fahrenheit, even better!
As the oven is preheating, assemble the ingredients. In a small bowl, stir together the pureed tomatoes, minced garlic, extra virgin olive oil, pepper, and salt. Set aside another small bowl with the cubed mozzarella cheese (pat the cheese with a paper towel to remove any excess moisture). Set aside the basil leaves and grated parmigiano-reggiano cheese for easy grabbing.
Separate the dough into two equal-sized portions. It will deflate slightly, but that is OK. Place the dough on a large plate or floured counter top, cover gently with plastic wrap, and allow the dough to rest for 5 to 10 minutes.
Assemble the Pizza: Sprinkle the pizza peel (alternatively, you can use the back of a baking sheet – but it will be harder!) with a tablespoon of semolina. Gently stretch one ball of pizza dough into roughly a 10-inch circle (don’t worry if its not perfectly uniform). If the dough springs back or is too elastic, allow it to rest for an additional five minutes. The edges of the dough can be slightly thicker, but make sure the center of the dough is thin (you should be able to see some light through it if you held it up). Gently transfer the dough onto the semolina-dusted pizza peel or baking sheet.
Drizzle or brush the dough lightly with olive oil (teaspoon or so). Using a large spoon, add roughly 1/2 cup of the tomato sauce onto the pizza dough, leaving a 1/2-inch or 3/4-inch border on all sides. Use the back of the spoon to spread it evenly and thinly. Sprinkle a tablespoon of parmigiano-reggiano cheese onto the pizza sauce. Add half of the cubed mozzarella, distributing it evenly over the entire pizza. Using your hands, tear a few large basil leaves, and sprinkle the basil over the pizza. At this point, I’ll occasionally stretch the sides of the dough out a bit to make it even thinner. Gently slide the pizza from the peel onto the heated baking stone. Bake for 7 to 8 minutes, or until the crust is golden and the cheese is bubbling and caramelized and the edges of the pizza are golden brown. Remove the pizza carefully from the oven with the pizza peel, transfer to a wooden cutting board or foil, drizzle the top with olive oil, some grated parmigiano-reggiano cheese, and chiffonade of fresh basil. Slice and serve immediately and/or prepare the second pizza.
If you’re serving two pizzas at once, I recommend placing the cooked pizza on a separate baking sheet while you prepare the other pizza. In the last few minutes of cooking, place the prepared pizza into the oven (on a rack below the pizza stone) so that it is extra hot for serving. Otherwise, I recommend serving one pizza fresh out of the oven, keeping the oven hot, and preparing the second pizza after people have gone through the first one! The pizza will taste great either way, but it is at its prime within minutes out of the oven!.

TIPS FOR SUCCESS.

Semolina flour has a higher burn point than regular flour, and ensures that the dough will not stick to the peel when transferring the pizza to the oven.
There is no need to dissolve the yeast in warm water before using (as commonly believed). Active dry yeast has been reformulated in recent years to contain significantly smaller granules and will not have trouble dissolving into the dough. However, it is important to ensure that your active dry yeast is indeed alive and well. Double check your expiration date and when in a doubt, proof it.
If preparing the dough in advance: once the dough has rested for two hours, separate into two portions, wrap each piece of dough well in plastic wrap, and place them in a freezer-safe bag. The dough can be chilled in the refrigerator for up to 24 hours or frozen for 3 months. Thaw the dough in the refrigerator, and allow it to stand at room temperature (in a greased bowl, covered with a kitchen towel) for at least 30 minutes before using.

Juli 23, 2020