How to Make Pizza Dough: Recipe and Technique


If you want to learn how to make pizza dough you need a great recipe and a solid technique. This is my favorite dough recipe and the technique I use to bake my pizza crust.

Making pizza dough is a bit time consuming so I always make at least a double batch, one for tonight and one for the freezer.

If your in a hurry try my quick no yeast pizza dough recipe instead.

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Pizza Dough Recipe (makes 2 medium pizza crusts)

  • 2 ½ tsp yeast (or one package)
  • 1 tsp sugar
  • 1 cup warm water
  • 1 tsp salt
  • 2 ½ cups flour
  • 1 Tbsp garlic powder
  • ¼ cup olive oil

Start by proofing your yeast. Heat the water until it’s warm to the touch but not hot, then add the yeast and sugar. The sugar helps the yeast grow, salt prohibits yeast growth so don’t add the salt yet.

The yeast will start to foam if it’s still good. This can take up to 10 minutes but if you know your yeast is good you can skip this step.

Mix the flour, salt, garlic powder together. Now add the olive oil and the warm water and mix together.

I usually use my kitchen aid mixer with the bread hook. If you don’t have one you’ll have to knead the dough by hand.

Mix or knead until the dough is smooth and elastic, it shouldn’t stick to your hands, mixing bowl or countertop.

If the dough is too sticky add more flour, if it’s too dry add more water.Try not to overwork the dough.

Shape the dough into a ball and let the pizza dough double in size for about 30-45 minutes.

Place the dough in a bowl and lightly coat in olive oil to keep it from drying out, cover with a clean kitchen towel or plastic wrap.

Keeping the dough someplace warm helps it rise faster. If your kitchen is cold turn your oven on to the lowest temperature for two minutes then turn off the heat, turn on the dome light and put the bowl of dough in the oven.

It should be warm but not hot when you stick your hand in there. You also might want a metal pan just in case.

After the dough doubles punch it down with your fists to remove all the air and preheat the oven to 500 F (250 C). Prepare your sauce, cheese and other toppings as the dough rest for 10 minutes or so.

Cut the dough in half and then roll. Top as desired or leave off topping and par bake the crust for the freezer.

I don’t have a pizza peel or pizza stone so I use a cookie sheet to bake the pizza on.

A par baked crust will take 3 minutes, just until the outside starts to cook, the middle is still raw and it’s not golden yet.

The whole topped pizza will take about 10-15 minutes until the crust is golden brown and the cheese is bubbly.

How to Make Pizza Dough: Rolling the Dough
There are tons of ways to roll or shape your pizza dough. You can see my technique to roll dough with pictures or shape it however you are comfortable.

Don’t forget to cut the dough in half before starting since this recipe makes two crusts.

Start with a lightly floured counter and rolling pin and shape the dough into a ball or disk. Roll, with even pressure, starting from the middle, away from you and then from the middle away toward you. Give the dough a quarter turn and repeat, flouring as necessary.

Exact size of the pizza depends how thick you like your crusts, it will rise and get thicker in the oven.

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