The best pizza dough

This is the best pizza dough ever! If there is something important when making pizza is the dough. At least for me, this is what makes the difference from a normal pizza to an extraordinary one.

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Pizza dough can be different depending on where we eat it, and of course it depends on the flour used to make it, the yeast, the kneading time, the proof time and of course, the oven used for baking it.

The oven is another thing that makes a difference when making a good pizza. If you are blessed and have a stone oven at home you have to be proud. If not, we here teach you how to make everything possible to get a good pizza using a regular oven.

As many of you may already know we love making bread. I love doughs, kneading and knowing that I can make something marvelous out of basic ingredients like flour and water. So we have been perfectioning our pizza doughs now for a few years. I have learned to make it at home, and when doing this there are several poins to take into account qhen you don’t have a stone oven. In my experience, a homemade pizza dough should always call for a little sugar and oil so it turns golden brown in the oven. Plus, you should use strenght flour, since this type of flour has more gluten.

To make a good tasting pizza dough that has a great texture it is important to let it rest for at least 24 hours in the fridge, since this way the yeast develops slower and this makes the dough great.

It is important to say that you can skip all this “work” to make the dough, and you will get a good enough pizza dough. But if you make this dough and follow the directions to make it great in a home oven you will get an impressive pizza. This pizza dough is for those who want to step up their game and improve their pizza making skills.

If you like this recipe, you have to go see our no-knead pizza, it is do good and easy.

The best pizza dough
Prep Time
50 mins
Cook Time
10 mins
Resting time
3 hrs 15 mins
Total Time
4 hrs 15 mins
 
Course: Main Course
Cuisine: Italian
Servings: 4 medium size pizzas
Ingredients
  • 2 1/2 C (600 ml) warm water
  • 1 tbsp (15 gr) granulated white sugar
  • 2 tsp (6.2 gr) dry active yeast
  • 7 C (910 gr) strength flour or all purpouse flour
  • 2 tsp (14 gr) salt
  • 6 tbsp (90 ml) olive oil
Instructions
  1. In a bowl, mix the water, sugar and yeast until combined. Let it sit for 15 minutes for the yeast to activate.

  2. Sift the flour and salt together and combine with a wooden spoon. Add in the yeast mixture along with the oil and mix using the same spoon until you get a sticky dough.

  3. Place the dough on a clean surface and knead by punching it and folding it onto itself for 10 minutes. Let it rest for 5 minutes and then knead again for another 10 minutes until you get a soft and elastic dough (all this kneading process can also be done by using an electric mixer with the dough hook on).

  4. Once ready, form a ball with the dough and place it in a celan bowl with some oil so it doesn't stick. Cover it with kitchen plastic wrap and let it rise for 2 hours at room temperature so it doubles its size. You can also leave the dough to rest in the fridge for 24 hours so it has a better texture and taste.

  5. Once the pizza has rested, place it on a clean surface with some flour and cut it into 4 same size pieces. Form a ball with each portion, then cover each with a kitchen towel so they don't dry up and let them rest for 1 hour to proof at room temperature.

  6. Once this time has passed, roll out each piece of dough using your hands, from the middle out, never with a rolling pin, because you will loose the ari bubbles in the dough. Roll out carefully until ithas the desired size, like a medium size pizza.

  7. Place the pizza dough on parchment paper so they are easier to slip into the oven. Put the toppings on top of the dough.

  8. For a better cooking, use a pizza stone or pizza steel, these help give the pizza a higher temperature as it would happen in a stone oven. If you have a pizza stone, put it in the oven 30 minutes before baking the pizza so it can heat up at the highest temperature, before placing the pizza on top for cooking.

  9. To bake a pizza in a regular home oven like we most have, it is best to have the highest temperature. Once you are about to cook the pizzas turn off the heat from the upside and leave only the heat comming from beneath, and cook the pizzas for 7 minutes until they turn golden brown. Then use the "grill" mode in your oven, if you have this and let the pizza cook for 2 more minutes, to turn golden brown on top.

  10. This is the best way to bake pizzas so they are crispy, golden brown and delicious. You could also use regular pizza pans and using different oven settings, but the results will vary.