From Scratch: How to Make the Perfect Homemade Pizza Dough

Pizza is one of the most popular foods in the world and for a good reason. It’s delicious, versatile, and customizable to your taste. But, at the heart of any great pizza is the dough. The dough is the foundation upon which all other ingredients rest, giving the pizza its characteristic chewy texture and satisfying flavor.

Making Your pizza dough from scratch might seem intimidating, but it’s a fun and rewarding process. Plus, it allows you to control the ingredients, ensuring your pizza is healthy, delicious, and made with love.

Pizza the dough has a long and fascinating history that spans centuries and continents. People have been experimenting with dough recipes and techniques to create the perfect crust from ancient civilizations to modern-day pizzerias. In this article, we’ll explore the basics of making homemade pizza dough, so you can join the pizza lovers who have perfected this art over time.

Ingredients For Scratch

  • Flour: The base ingredient for pizza dough, which gives it structure and chewiness. Use bread flour or all-purpose flour for the best results.
  • Water: Activates the yeast and hydrates the dough. Use lukewarm water to help the yeast activate.
  • Yeast: Leavens the dough, giving it its airy texture. Active dry yeast or instant yeast are both suitable for pizza dough.
  • Salt: Balances the flavor and strengthens the gluten structure in the dough.
  • Sugar or honey (optional): Provides food for the yeast and helps the dough rise more quickly.
  • Olive oil (optional): Adds flavor and helps the dough brown in the oven.

Each ingredient plays a critical role in the pizza dough-making process. The flour provides structure and texture, while the water activates the yeast and helps to hydrate the dough. The yeast leavens the dough, causing it to rise and become light and airy. Salt adds flavor and also helps to strengthen the gluten structure in the dough.

Adding sugar or honey to the dough can help to activate the yeast more quickly, resulting in a faster rise. Olive oil is an optional ingredient that adds flavor and can help brown the dough in the oven.

By understanding the role of each ingredient, you’ll be better equipped to adjust the recipe to your preferences and achieve the perfect homemade pizza dough.

Equipment For Scratch

  • Mixing bowl: Use a large mixing bowl to combine the ingredients and allow the dough to rise.
  • Wooden spoon or dough scraper: To mix and knead the dough.
  • Kitchen scale (optional): For more precise measurements of ingredients.
  • Stand mixer with dough hook (optional): For easier mixing and kneading of the dough.
  • Plastic wrap or clean kitchen towel: Cover the dough while it rises.

The mixing bowl is the vessel where you combine all the ingredients and allow the dough to rise. Measuring cups and spoons are necessary for accurate measurements of ingredients, which is especially important for baking. A wooden spoon or dough scraper is useful for hand mixing and kneading the dough.

A kitchen scale can be helpful for more precise measurements, which can be particularly important if you’re trying to achieve a specific texture or consistency with your dough.

Equipment For Scratch

A stand mixer with a dough hook attachment can make the mixing and kneading process much easier and less labor-intensive. However, it’s okay to mix and knead by hand.

Plastic wrap or a clean kitchen towel covers the dough while it rises, protecting it from drying out and creating a warm, moist environment for the yeast to thrive.

Finally, you’ll need a baking sheet or pizza stone to bake your pizza in the oven. A pizza stone is preferred as it creates a crispy crust, but a baking sheet will also work in a pinch.

These tools will make the pizza dough-making process much easier and more enjoyable

The Process

Now that your ingredients and equipment are ready, it’s time to make your pizza dough. Follow these step-by-step instructions to make the perfect homemade pizza dough:

  1. Add the lukewarm water and stir with a wooden spoon or dough scraper until combined.
  2. If using a stand mixer, attach the dough hook and mix on low speed for 5-7 minutes until the dough is smooth and elastic. If mixing by hand, turn the dough onto a floured surface and knead for 10-12 minutes until the dough is smooth and elastic.
  3. If using olive oil, drizzle it over the dough and use your hands to coat the dough evenly with the oil.
  4. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm, draft-free place for 1-2 hours or until doubled in size.
  5. After the dough has risen, punch it down to release air pockets and turn it onto a floured surface. Use a rolling pin or your hands to shape the dough into your desired pizza shape.
  6. Transfer the shaped dough onto a baking sheet or pizza stone and add your desired toppings.
  7. Bake in a preheated oven at 450°F (232°C) for 10-15 minutes, until the crust is golden brown and the cheese is melted and bubbly.
  8. Slice and serve immediately.

Tips for perfect dough consistency:

  • Use lukewarm water to activate the yeast, but not hot water, which can kill the yeast.
  • It will help to develop the gluten structure in the dough, resulting in a chewy texture.
  • Don’t overwork the dough when shaping it. It can cause the gluten to toughen, resulting in a less tender crust.
  • Experiment with different types of flour, such as whole wheat or spelled, to achieve different flavors and textures.

The process

Resting and Rising

Resting and rising the pizza dough is crucial in the dough-making process. It allows the yeast to ferment and produce carbon dioxide gas, which causes the dough to rise and become fluffy. Here’s why resting and rising are so important:

  • Resting the dough after mixing allows the gluten to relax, making it easier to shape and preventing the dough from shrinking back when rolled out.
  • Rising the dough allows the yeast to ferment and produce carbon dioxide gas, which creates air pockets in the dough and gives it a light, airy texture.
  • Properly resting and rising the dough can enhance the flavor and texture of the pizza crust, resulting in a delicious, restaurant-quality pizza.

Here are some tips on how to properly rest and rise your pizza dough:

  • Cover the bowl with plastic wrap or a clean kitchen towel to create a warm, moist environment for the yeast to thrive.
  • Rest the dough for at least 30 minutes after mixing, preferably 1-2 hours, to allow the gluten to relax and the yeast to activate.
  • Let the dough rise in a warm, draft-free place for best results. · If you’re in a hurry, you can speed up the rising process by placing the dough in a warm oven (turned off) or stovetop. Just be sure to keep an eye on it to prevent over-rising.
  • Don’t let the dough over-rise, or it will become too airy and difficult to work with. A good rule of thumb is to let it double in size.
  • Punch down the dough after it has risen to release any air pockets and redistribute the yeast, which will help to create an even rise during baking.

Resting and RisingBy following these tips, you’ll be able to achieve a perfectly rested and risen pizza dough, resulting in a delicious, fluffy crust that will impress your family and friends.

Storage and Freezing

Once you’ve made your perfect pizza dough, you may want to wait to use it. In this case, it’s important to store it properly to prevent it from drying out or spoiling. Here are some instructions on how to scratch store and freeze pizza dough:


  • Place the pizza dough in an airtight container or wrap it tightly in plastic.
  • When ready to use, remove the dough from the refrigerator and let it come to scratch room temperature before shaping and baking.


  • Place the pizza dough in an airtight container or wrap it tightly in plastic.
  • When ready to use, remove the dough from the freezer and let it thaw in the refrigerator overnight.
  • Once the dough has thawed, let it come to room temperature before shaping and baking.

Tips for Thawing Frozen Pizza Dough:

  • Thaw the dough in the refrigerator, not at room temperature or in the microwave.
  • Make sure the dough is completely thawed before using it.
  • If the dough is difficult to shape or sticky after thawing, let it rest at room temperature for 10-15 minutes before shaping.

Properly storing and freezing pizza dough is an easy way to save time and ensure you always have the fresh dough for homemade scratch pizzas. Following these instructions and tips, you can enjoy delicious, homemade scratch pizza anytime.


Pizza dough is the foundation of a great pizza, and making it from scratch is a rewarding and satisfying experience. This article covers the essential ingredients, equipment, and steps for making the perfect homemade pizza dough. We’ve also discussed the importance of resting and raising the dough and provided Tips for storing and freezing it. delicious, homemade pizza with a perfect crust that rivals scratch your favorite pizzeria. Take your time with the process – making pizza dough is easier . So, why not make your pizza dough today and impress your family and friends with your culinary skills?

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