The Best Homemade Pizza Dough!

The Best Homemade Pizza Dough!

Getting the best homemade pizza dough just right is quite the feat! I set out to experiment with easy to complex recipes, different ingredient combinations, and rise time techniques. Research, trial and error, and many carbs later, we have a winner! Like many complex recipes, the ingredients are simple but the technique is the most important part.

Tips to get that perfectly crisp crust:

• A refrigerated slow rise is the key to stretchy and flavorful dough! The real secret to pizza dough flavor is that slow rise time in the refrigerator when the yeast ferments and releases subtle flavors. This slow rise technique also allows the dough’s gluten structure to improve making it easier to work with. Slow rise in the refrigerator for a minimum of 3 days. On the other hand, it can be fermented too long so don’t go past 7 days as the flavor and structure will change.
• Don’t overwork your dough. When you shape your dough, be gentle not to deflate all the carefully risen yeast. Don’t use a rolling pin. Instead, use your hands to gently stretch the dough into shape OR get fancy and learn how to throw your dough! 😉 When stretching, try your best not to touch the outside crust at all so it will rise the most.
• Use “00” flour for a crispier and authentically Italian tasting crust. If all-purpose flour is all you have on hand, that’s ok too. The texture will be noticeably improved with at least bread flour!
• Assuming you don’t have a brick pizza oven at home, bake on the bottom rack of your preheated oven and use a preheated pizza stone if you have one! Bake your pizza closest to the heat source so the bottom of the pizza bakes hotter than the toppings. Use a floured pizza peel to transfer the pizza to the hot pizza stone with ease. For that smoky flavor, try your grill!
• Lightly flour your baking sheet or pizza stone. The flour will add an extra final crisp to the bottom.
• Too many toppings will lead to a soggy pizza in your home oven. You may not have the luxury of a high heat brick pizza oven at home, if you put large tomatoes on your pizza or tons of cheese, it may leave you with undercooked dough areas. The solution to this is to bake the dough by itself for a few minutes prior to adding larger toppings. This will give the dough a head start.
• Fork the dough. Poke the dough before it’s baked with a few fork holes to allow trapped air pockets to be released.

Homemade Slow-Rise Pizza Dough Recipe

Makes: 2 10-12-inch pizzas

Ingredients:

1 3/4 Cup Warm Water
2 1/4 Tsp Active Dry Yeast (1 Packet)
2 Tbl Olive Oil
4 Cups OO Flour
2 Tsp Salt

Instructions:

1. In a measuring cup, add the warm water (between 105-110F). Sprinkle the yeast on top, give it a quick stir to incorporate and let sit until yeast shows signs that it’s active.
2. In a large mixing bowl, stir together the flour and salt.
3. When the yeast is active and bubbly, (up to 10 minutes), pour it over the flour along with the olive oil and mix with your hands until incorporated.
4. A shaggy dough will form at this point. Knead the dough within the bowl for an additional 20-30 seconds until it becomes somewhat of a workable ball.
5. Leave the dough in the bowl, cover with a towel, and let rise for 2 hours in a warm spot.
6. Punch down the dough. Using a pastry knife, divide the dough into 2 parts, place them into two bowls, cover with plastic wrap and refrigerate for 3-5 days.
7. When you are ready to make a pizza, remove one dough, punch down, and let rise one more time for 2 hours in a warm spot.
8. Pre-heat the oven to 425F. If you are using a pizza stone, be sure to preheat the pizza stone at this time as well.
9. Lightly flour your surface with bench flour and gently stretch (or throw) the dough into a circle on a floured baking sheet, pizza peel, or pizza pan. Be careful not to deflate the yeast in the outer rim of your crust. (See tips above for perfecting a crisp crust)
10. Add sauce, toppings, and additions of your choice.
11. Carefully transfer to your oven or grill and bake for 15 minutes or until crust browns and center is baked through. Your oven times may vary and you may want to rotate your pizza halfway through for even cooking especially on the grill. If this is your first time making this recipe, you can check your pizza by slicing into it as usual. If the center isn’t finished, simply stick it back in the oven for more time.