Homemade Pizza is one of my favorite things to make. I worked in a pizza place for most of my late-teen years and making pizza is in my blood. The Pizzeria I worked at made everything from scratch and even back then I was obsessed with all things food so it didn’t take me long to adapt the GIANT batch recipes to more realistic sized recipes I could make at home. You will love this Homemade Pizzeria-Style Pizza Dough!
This recipe makes enough dough for 2 Large 16″ pizza’s or 2 square cookie sheet pizza’s. Or you can make about 8 personal pizza’s.
My kids love to make their own pizza’s so we usually end up making personal sized pizza’s instead of large pizza’s or sometimes we save part of the dough and make garlic bread sticks or cheese sticks.
Okay, so, I don’t want to tell you what to do, but I’m going to tell you what to do. How’s that sound? (wink, wink)
What I mean is, you can make this dough right when you are ready to use it, or you can make it a few hours or even a day ahead of time. At the pizza place we tried to always let the dough “proof” in the fridge for at least 2 hours before using it. If you do make it right before you want to use it, it will roll out easier if you let it rest for at least 10 minutes, and it will still have a good texture and flavor, but it really is a little better if you put it in the fridge for a few hours or over night.
So basically I’m telling you that whenever possible make it ahead of time. I usually make it in the morning and let it sit in the fridge until dinner time when we are ready to cook.
Once the dough is made, you break the dough into the amount of pieces (and sizes) you want your pizza’s to be. Form each piece into a smooth ball and dip it in flour. Place it inside a clean plastic bag. I use either a grocery bag, or a brand new (non-scented) kitchen-sized garbage bag.
You place the dough in the bag being sure to leave a couple inches between each ball and then fold the edge over to keep it from drying out.
Also, you can either put the bag directly in the fridge and then carry the dough over and put it in the bag while it is in the fridge. Or you can put the bag on a cookie sheet and load it up and then put the whole thing in the fridge.
If you try to put them in the bag and then carry it over to the fridge, they will all fall and get messed up and you just have to re-arrange them again. So my advice is put the bag on a cookie sheet or directly in the fridge.
When you are ready to use the dough, roll it out on a lightly floured surface. Depending on how thick you like our crust you will want to leave it anywhere from 1/4″-1/2″ thick. Spread some sauce on and top with your favorite toppings and cheese. YUM!
- 2 cups warm water (temp of water you would put in a baby's bath)
- 1 package dry-active yeast or 2¼ tsp.
- 1 tbsp sugar
- 2 tsp salt
- 5½ cups flour
- 1 tsp olive oil, optional, still turns out great without adding the drizzle of olive oil, I just add it because olive oil makes everything better.
- In a Kitchen-aide stand mixer or a Bosch mixer combine the warm water, yeast and sugar.
- let sit for 5 minutes.
- Add olive oil, salt and flour, attach kneading hook and set on a low speed and let the mixer mix and knead the dough for approx 5 minutes or until dough no longer sticks to sides.
- Divide dough into 2 large balls for 16" pizza's or into 8-10 smaller balls if you want to make personal size pizza's.
- You can choose to use dough immediately or put it in a bag like pictured above and let it proof in the fridge for a few hours or over night. I like to make it in the morning and use it at dinner time.
- Roll dough out ton a lightly floured surface. Roll out to ¼-1/2 inch thick, transfer to the pan you want to cook it in. I like to sprinkle the pan with corn meal or line the pan with parchment paper.
- Once you have it rolled out, top with sauce, cheese and your favorite toppings.
- Bake at 425 degrees for 12-16 minutes. Cook time will be dependent on how thick you roll out your dough.