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Foolproof & Easy Homemade Pizza Dough

A ball of raw homemade pizza dough sitting on a lightly floured granite countertop.

Foolproof & Easy Homemade Pizza Dough

This is not that cardboard crap in a box. This is a really is a Foolproof & Easy Homemade Pizza Dough you can be proud of. It has the right ratio of crisp on the outside to soft on the inside. It’s the closest I’ve been able to create that reminds me of one of our favorite pizza places in Bernalda, Italy. One pizza chef gave me the ingredient list for his pizza dough, but he didn’t tell me how much of each ingredient or any other information. So, while it may not be exactly like his, it makes me really happy.  

Man closely watching pizza cook in a brick pizza oven in Italy.
This is “Alle Porte”, one of our favorite pizza places in Bernalda, Italy and he just put out pizza in the oven. I can’t wait to eat it.

 

Copper colored KitchenAid mixer kneading pizza dough with dough hook. There's a nutcracker who looks like a chef in the foreground.
Pepé is carefully watching the kneading process to make sure all goes well. When dough pulls away from bowl, knead for 3-5 minutes with the mixer on medium.

Don’t I Have to Knead the Dough?

Not if you have a stand mixer with a dough hook. It really does all the work for you in about 5 minutes from mixing to kneading. Otherwise, prepare yourself for a bit of a workout because it’s gonna be a little bit harder the old fashion way. 

Do I need a pizza stone? 

Not if you have kick ass pizza oven – but otherwise, If you want a really good pizza, then yes. I highly recommend a pizza stone and don’t put this amazing crust that you put so much love into on a cold pizza stone. You will end up with a not so amazing pizza and you will be cussing me and Pepé out and telling us that this dough is not what you expected. Most of my pizza recipes only take five minutes or less in a 500°F/260°C oven and you need the pizza to land on a very hot surface to get the proper crispy crust.  

Rise time will make a difference

OK, this pizza dough will get better the longer you let it rise, but I wouldn’t let is rise less than 20 minutes. I prefer to let it rise for 40. Overnight will be even better. I’m not usually patient enough to wait until the next day nor do I rarely plan far enough ahead. 

Here are a couple of recipes to get you started

Two square slices of shrimp and nettle pesto pizza with arugala on a white plate with the minoff cafe logo in the bottom right corner.
In the Shrimp & Nettle Pesto Pizza pictured here I used fresh mozzarella instead of aged. They both work great.

This delicious Shrimp & Nettle Pesto Pizza uses a bright green pesto sauce for the base. I made the pesto from Stinging Nettles that I foraged from my back yard. Foraging not your thing? No worries, just use regular Fresh Basil Pesto. Either way, this pizza is one of our favorites and like all my pizzas, they cook in less than 10 minutes.

duck pizza

Duck Pizza. Yes, you read that right. If you have leftover roasted duck, then you’ve got the start of a mind blowing pizza.

Sliced beef carpaccio pizza. Very thin slices of rare filet mignon on baked pizza dough with arugula and sliced truffles sitting on a wood board. Sausage and chanterelle cheesy pizza.

Beef Carpaccio and Truffle Pizza (coming soon) that will knock your socks off – if you like that sort of thing, and Sausage & Chanterelle Mushroom Pizza (also coming soon). 

Foolproof & Easy Homemade Pizza Dough

This is a pizza dough you can be proud of. It has the right ratio of crisp on the outside to soft on the inside. Tastes like authentic dough from Italy.
Total Time35 mins
Cuisine: Italian
Servings: 2 10" Pizzas

Equipment

  • Stand mixer with dough hook
  • Pizza stone
  • Pizza Peel

Ingredients

  • 3/4 Cup Warm Water about 110°F - 118°F
  • 1 Teaspoon Honey
  • 1 Teaspoon Dry Active Yeast
  • 4 Tablespoons Olive Oil
  • 1 Teaspoon Salt
  • 1 1/2 Cups All Purpose Flour
  • 1/2 Cup Bread Flour

Instructions

  • If baking right away, start preheating your oven to 500°F with pizza stone in oven.
  • Place warm water (110°F - 118°F), honey and yeast to a bowl of a stand mixer fitted with a dough hook. Let this rest for 5-10 minutes or until it starts to get foamy.
    Flour, honey, water, oil and foamy yeast in a stainless steel bowl.
  • Mix all other ingredients and knead on low to med low until well blended and when dough pulls away from the bowl (3-5 minutes).
    Copper colored KitchenAid mixer kneading pizza dough with dough hook. There's a nutcracker who looks like a chef in the foreground.
  • Cover with kitchen towel and let rest in a warm place for 20-40 minutes.
  • After dough has rested and risen, flour a surface, divide dough in have and roll out to about 10 inches at about 1/8” or so thick.
    Round rolled out pizza dough on a floured granite surface with a marble rolling pin.
  • Place pizza a pizza peel that has been sprinkled heavily with flour or cornmeal.
    Close up image of pizza 1/8" thick pizza dough on a heavily floured, wood pizza peel.
  • Add your toppings and gently slide that pizza onto heated pizza stone. I recommend most meats to be precooked since this will only take about five minutes in the oven.

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