Homemade pizza dough really isn’t hard to make and it makes for a fabulous, fun interactive cooking event. After making this delicious dough in advance, I like to set-up a pizza toppings bar with a variety of different sauces, chopped vegetables, meats and shredded cheese and let everyone get in on the pizza making fun. This homemade pizza dough is my “go to” and it always works.
I used bread flour for this pizza dough recipe because I like the crunch it gives to the crust. If you prefer a more chewy texture you can substitute all purpose flour in the same amount. When I’m planning a friends and family movie night I like to make several batches in advance then cover and chill. Even when the dough is chilled in the refrigerator it will continue to slowly rise. To separate, punch the dough down to release the air pockets then divide using a pastry cutter or a sharp knife. Give each person a piece and let everyone top their own pizza the way they want. It’s a lot of fun and it gets the kids involved, too. Expect lots of chatter, laughter and mishaps it comes with the territory but, it’s worth it.
You may also like: Bacon Cheeseburger Pizzas, Sausage and Egg Breakfast Pizza, Hawaiian BBQ Chicken Pizza, The Best Pan Pizza, Easy Low Carb Pan Pizza, Mexican Pizza.
- 5 cup bread flour
- 2 ( ¼ oz) envelopes rapid rise yeast
- 1 Tbsp salt
- 1 Tbsp sugar
- 3 Tbsp olive oil, divided
- 2 cup warm water (110-115°F)
- In the bowl of a stand mixer fitted with a dough hook, mix together the bread flour, dry yeast, salt and sugar.
- While the mixer is running, drizzle in 2 cups of warm water mixed with 2 Tbsp olive oil. If needed add additional water 1 Tbsp at a time until the dough is fully moistened. Knead until the dough comes together and pulls away from the sides of the bowl.
- Turn onto a non stick surface and by hand knead 8-10 times or until the dough is smooth and elastic.
- Return to the bowl and Drizzle with 1 Tbsp olive oil. Turn to coat all sides. Cover and allow to rise for 1 hour or until doubled.
- Divide the dough in half and top with your favorite pizza toppings.
- Bake assembled pizzas in a preheated 450°F oven for 12-15 minutes or until the crust is golden.
Can you still use dough if you left it out on the counter over night?
Hi Cindi, I have never allowed this pizza dough to sit on the counter for that length of time but my guess is that you could. I assume you mean this recipe. If you simply forgot and plan to use it for dinner later, I would punch it down to release air, and put it into fridge for cold yeast fermentation until you intend to use it. Let me know how it goes.
How long well it hold in the refrigerator?
For 3-4 days for the best results.
I do not have rapid rise yeast ….can I use regular
That is crucial to this particular recipe so, I would wait until I have the right yeast.
What exactly is a dough hook. I just.own regular mixing beaters. Would they be okay for mixing
The dough hook is the curved attachment you see in the video. If you don’t have one knead by hand until the dough has an elastic texture.
May 22 2017 : 6:22 am
Hi Melissa. Thank you so much for your southernstylekitchen Recipes i love them
I love making pizza dough you make it excatley like me .
I am so glad i found yout site, thank you rita from Malta.
Welcome Rita, and thanks for such a sweet comment and for visiting from Malta! Come back and visit often.
Cup … How much is it in grams ?
Thanks in advance
Nice regards Nikola
Nikola Jovanovic….1 cup of flour is approx 120 grams
Melissa, this is a great recipe for pizza! I like the use of olive oil in the recipe.
Thanks Jan!
hi ! I can i use all purpose flour instead of bread flour ?
You can but, I highly recommend bread flour.
Thought I’d leave you with some hints. I use my sourdough which I always have going on in the fridge. If you would like to mimic a tad of a sourdough taste with this recipe if you have sauerkraut you can use a bit of the juice. I wouldn’t use more than 1/8 for this recipe. I also dehydrate sauerkraut & grind it & use as a seasoning for chips pizza etc. I’m a sour junkie.
I’ve never heard of this, very interesting.
Can you make this with a wheat flour? If so, is there a special kind that works best? Any other alterations that need to be done using the wheat flour?
You can make pizza dough with wheat flour however, this recipe is written exactly how I make it. I think it sounds like a great experiment. let me know if you try it.
I have a hard time getting things to rise. Is your bowl warm or just room temp? Any suggestions or what exactly you did? Thanks! Looks yummy and I really wanna try this!
Follow the directions and watch the video, it’s all there. Make sure also you’re using fresh yeast and flour.