How to Make Homemade Pizza Dough with Recipe

At 35 there aren’t too many things that I get overly excited about. Something new my daughter does, or a sports team winning a big game might do it, but watching dough rise brings out the kid in me. It’s fascinating to watch the yeast work by eating the sugar and elevating the bread. They always say baking is a science, and this is the main reason why. Even though I’ve made pizza dough a million times I still second guess myself. Did I mix it too much, did I not mix it enough, did I allow enough time for it to rise, I mean I drive myself nuts. However, every time this homemade pizza dough recipe turns out great :)

Once the pizza dough is in place the toppings are totally up to you and the possibilities are endless. Once thing I’ve learned with cooking homemade pizza is that it is a necessity to have a pizza stone. It browns the crust so perfectly, and honestly how it was intended to be cooked. Have fun pizza making!

Homemade Pizza Dough Recipe

Printable Version

theinspiredhome.com

SERVINGS

2 Pizzas

INGREDIENTS

For the Dough:

1 ¾ cup of warm water (110° to 115°)
1 tablespoon of yeast
1 tablespoon of sugar
4 ½ cups of flour
¼ cup of olive oil
Pinch of salt

For the Hawaiian Pizza:

4 ounces of pizza sauce
1 cup of shredded mozzarella cheese
4 slices of buffalo mozzarella
4 tomato slices
¼ cup of chopped crispy cooked bacon
¾ cup of pineapple chunks
1 sliced jalapeño, pith removed
1 tablespoon of chopped fresh basil

For the Mediterranean Pizza:

2 tablespoons of olive oil
1 cup of shredded mozzarella
4 tomato slices
½ cup of roasted garlic cloves
¼ cup of sliced Kalamata olives
½ cup of sliced cooked chicken
2 quartered arthichokes
¼ cup of sliced pepperoncinis
1 tablespoon of fresh oregano leaves

DIRECTIONS

Preheat the oven to 500° with a pizza stone.
Dough: Add the ingredients to a standing mixer with the hook attachment and mix on low speed just until combined.
Cover the pizza dough and let rest for 1 hour.
Next, form 2 dough balls and cover and rest for 15 minutes.
Form each dough ball into a 12” pizza dough shell.
One at a time place the pie dough shell on a flat cookie sheet tray dusted with cornmeal and add on the toppings in order from top to bottom spreading across the pie dough shell and leaving ½” inches around the outside for the crust.
Transfer the pizza to the stone and cook at 500° for 10 minutes or until the crust is browned and the cheese is melted.