Pizza dough recipe
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How to make perfect pizza dough

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Make Dominos pizza with perfect dough and crust

I got tired of the soggy chip shop pizza and the overpriced dominos pizza so I decided to try and make my own pizza at home. The first thing I learnt before making this pizza dough recipe is that the secret to a perfect pizza is in the dough. Homemade pizzas turn out as a fail because of the ingredients and method used in making the dough.

Pizza dough is easy to make with just five basic ingredients, once perfected, you can easily make any type of pizza with the dough. This pizza dough recipe is perfect for a restaurant-type pizza and it is very easy to follow the instructions.

Pizza dough ingredients              

Surprisingly, you only need five ingredients to make a pizza dough; you need, 420g of all-purpose flower (to make two medium size pizzas), ½ of tablespoon of sea salt, 2 teaspoon of honey, ½ tablespoon of active dry yeast and warm water. Using this recipe, you can sub honey for sugar and active dry yeast can be subbed for baking soda or baking powder. For best result, it is better not to substitute pizza dough ingredients.

Pizza dough

How to sauté vegetables for pizza topping

Cut the mushroom into thin slices. Place a saucepan on the hob and set it to medium heat.  Add 3-4 tablespoons of olive oil in a saucepan, let it heat up for 2mins then toss the mushrooms in. Stir with a spatula for 3mins, leaving a few seconds between each stir. Sautéing vegetables meant for the pizza topping reduces the chance of the pizza getting soggy.

How to make pizza tomato base

You can make your pizza better by making your own pizza tomato sauce. This pizza tomato sauce recipe can serve four medium size pizzas, it is rich in flavour and cost effective. The ingredients needed are: crushed tomatoes, tomato paste, garlic cloves, extra virgin olive oil, dry basil, dry oregano, sugar, grounded pepper and salt (pepper optional). 

Add 2 tablespoon of extra olive oil and pressed garlic to a saucepan and heat on medium heat for 1-2mins. Add 1 can of crushed tomatoes, 1 can of tomato paste, ½ tablespoon of sugar, ¾ teaspoon of salt, 1 teaspoon of basil, ½ teaspoon of oregano, 1 teaspoon of grounded pepper. Stir all together. Cover the pot and allow it to simmer on low heat for 30mins to an hour.

How to make perfect pizza dough

4.8 from 4 votes
Recipe by Oluwaseyi O’shea Course: All RecipesCuisine: ItalianDifficulty: Hard
Servings

2

servings
Prep time

28

minutes
Cooking time

20

minutes
Calories

130

kcal
Total time

28

minutes

You can use any type of flour for making pizza dough, but the most popular type of flour used for dough are bread flour and all-purpose flour. All-purpose flour suits most baking needs and makes great thin pizza crust.

Ingredients

  • 420 grams All-purpose flower (to make two medium size pizzas)

  • ½ tablespoon Sea salt

  • 2 teaspoon Honey

  • ½ tablespoon Active dry yeast

  • 300 mls Water

Directions

  • Add ½ a tablespoon of sea salt and 2 teaspoon of honey in 300mls of warm water and stir together, sprinkle ½ a tablespoon of active dry yeast and leave for about 5mins.
  • Fill a large mixing bowl with 420 grams of all-purpose flour and create a well in the middle. Add the yeast, honey and salt mix. Stir all together with a firm spatula until all ingredients are combined.
  • Knead the dough together for about 2mins in the mixing bowl with one hand. The dough should feel sticky to your hand, but it shouldn’t stick with dry fingers.
  • Cover the dough with Clingfilm or plastic wrap and let it rise under room temperature for about 4 to 5 hours or until its doubled in size. It can rise faster on a warmer spot, but room temperature shouldn’t be more than 38 degrees Celsius. If room temperature is too high, it can deactivate the yeast.
  • Once the dough has doubled in size, sprinkle some flour on a cooking surface; turn your dough onto the surface using a flexible food scraper to get every bit out.
  • Roll the dough on the surface so it’s not sticking to your hands and divide into two with the scraper. Try to get as even as you can.
  • Fold each dough for about 8 times, as if you’re closing a small book without stretching or squeezing the dough. You keep your hands dry with the flour. After the last fold, keep all edges together and form into a ball. Do the same for the other dough. This is the secret to the lovely bubbles that people like in a dominos pizza crust.
  • Transfer the doughs into separate bowls and refrigerate for at least 24 hours (or up to 5 days). Slightly oil the bowl with olive oil so it can come out easily later. This is the cold fermentation stage, another secret to the beautiful bubbles.
  • Bring the dough out about an hour to when you’re to use it and preheat your oven at 250 degrees Celsius a few minutes before putting your dough in.
  • Transfer your dough onto a dry floured surface, and start pushing the dough gently in the middle with your fingertips until it forms a round flat shape. Sprinkle more flour on the dough so it doesn’t stick to your hands. To create the crust, roll the dough with both fist and knuckles and roll quickly but gently to create about 1 inch crust at the edges. You can make the dough bigger because it might shrink back. Place the dough on the pizza pan, if you notice some bubbles on them, don’t pop them.
  • Add toppings!

Notes

  • Add your topping, tomato paste first, followed by mozzarella cheese. Shake the dough to make sure it’s not stuck to the pan. Place the dough into the hot oven and heat at 250 degree Celsius for 10-15 mins. When it’s done the crust should pop and the cheese will be bubbling.
  • PS: Nutrition information is estimated using an online nutrition calculator and based on ingredients used.

Utensils and tools in this recipe

Mixing bowl, spatula, measuring cup and Pizza pan (You can buy any of the items on Amazon by clicking the link. This opens a new tab on your browser so you will still remain on this page).

Frequently asked questions and Tips

Is pizza dough made with milk or eggs?

You don’t need milk or eggs in pizza dough. All you need is warm water, all-purpose flour, dry yeast, salt and honey/sugar. You can also add olive oil but this is optional.

Can you replace dry yeast with baking soda in pizza dough?

Baking powder, baking soda and yeast are leavening agents used in baking. Though active dry yeast is commonly used to make pizza dough, baking powder and baking soda work quite well as a substitute. If you need to make quick pizza dough, you will also benefit from using baking powder for pizza dough because you wouldn’t need to leave it to rest before using it.

On the other hand, yeast reacts with sugar, causing it to ferment. The fermentation then results in the production of carbon dioxide. The carbon dioxide gets trapped in bread dough and becomes little air bubbles responsible for making dough to rise.

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