Homemade Pizza Dough

I’d like to think of myself as somewhat of a pizza connoisseur! Between my best friends having their own pizza oven, constantly being on a mission to find the best pizza on my travels, and having a weekly pizza night at home, I think I know my way around a pizza! And thanks to Matt + Adam and Roberta’s Pizza in BK, I have officially found the one and only Homemade Pizza Dough recipe that I’ll carry with me forever!

Homemade Pizza Dough - the only pizza dough recipe you'll ever need!

Here’s the thing. I don’t always have time to make pizza dough from scratch. And since I’m an equal opportunity pizza consumer, I’m not going to say no to store bought pizza. Whole Foods has a particularly delicious option that you can grab in the refrigerated section. And if you happen to live in my neck of the woods and can hop over to Santa Monica, Bay Cities Italian Deli has another epic option!! But if you’re inclined to make your own, as most of you suggested over on Facebook… I’ve got the perfect recipe for you!

The recipe only calls for a few ingredients, as most doughs do, but one of them is 00 flour. I frequently get mine from Amazon if you can’t find it in your local markets. It’s basically super fine flour that is perfect for baking!! And my culinary school instructors made a point of always having it on hand for pizza class! This recipe is enough to make 2 pieces of dough which I tend to use immediately. But if you’re prepping ahead, you could even double this recipe, portion it out into 4 pieces and once it’s done resting/rising/doing it’s thing, you can wrap it tightly with plastic wrap and pop it in the freezer for a later day. Just be sure to take it out, let it thaw and come to room temp before attempting to roll it out and make a pizza pie!!!

Then once you’re ready with your Homemade Pizza Dough – you could make White Pizza // Pea Pesto Pizza //  BBQ Chicken Pizza // Loaded Veggie Pizza // Bacon + Brussels Sprouts Pizza // Chicken Parmesan Pizza // Carnitas Pizza // BLT Pizza //  I mean, the possibilities are endless!!

Homemade Pizza Dough

Homemade Pizza Dough

Ingredients

  • 1 cup plus 1 tablespoon 00 flour (153 grams)
  • 1 cup plus 1 tablespoon and 2 teaspoons all-purpose flour (153 grams)
  • 1 teaspoon fine sea salt
  • 3/4 teaspoon active dry yeast
  • 1 teaspoon extra-virgin olive oil

Instructions

  1. In a large bowl, combine flours and salt.
  2. In a small mixing bowl, stir together about 1 cup (200 grams) lukewarm tap water, the yeast and the olive oil. Pour it into flour mixture. Knead with your hands until just combined, approximately 2-3 minutes, then let the mixture rest for 15 minutes.
  3. Knead the rested dough for 3 minutes until smooth. Cut the dough into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened clean kitchen towel, and let rest and rise for 3 to 4 hours at room temperature. Alternatively, if you're making the dough a day before use, you can let it rest and rise for 8 to 24 hours in the refrigerator.
  4. To make pizza, make sure the dough is at room temperature and place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
http://whatsgabycooking.com/homemade-pizza-dough/

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from Roberta’s Pizza in Brooklyn NY

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19 Comments

  1. Yes, in a pinch I will do store bought dough–but honestly, that’s almost never because homemade is a cinch. I CANT WAIT to try you recipe!!

  2. Home made dough really is the best it’s just a matter of planning in advance to make the dough, which I rarely do:/ This dough looks soft and perfect. Btw YOUR BEST FRIENDS HAVE A PIZZA OVEN!!! Sorry for shouting, but that’s very exciting!

  3. I LOVE pizza night! I confess I have never made my own dough, but you make it sound so simple, I am going to try it this week!

  4. Hi:
    May I know what AP flour the above recipe is using?

    “Knead the rested dough for 3 minutes until smooth”, is that possible? The dough is wet, right?

    “Smooth” meant the dough should pass window pane test?

    I am really curious and hopefully you are able to share .

    Thanks

    1. AP means all purpose.

      Kneading the rested dough – it’s not too wet to knead so you’ll be good to go.

      Not sure what the window pane test is?

      1. hi Gaby:
        I’m sorry , what i meant which brand of AP flour the recipe used. I think there is a % of protein for different brand. I am using Gold Medal AP unbleached. The dough was way too wet, 3 minutes of kneading is impossible. By reducing to 175 g (by trial and error), It take about 5 to 6 minutes to obtain window pane result.

        that is why i am confuse about “Knead the rested dough for 3 minutes until smooth.”

        Cheers

  5. I love all your recipes! I’m having some trouble with this one though. I have tried this recipe twice and it is too wet to handle. Last time I literally poured it onto a pan and topped it with cheese and it was delicious, but what might I be doing wrong?

    1. Hey Becky! Are you using the 00 flour? Sometimes I add 2-3 tbsp more flour and it will thicken up 🙂

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