Homemade Pizza Dough
The title of this recipe should be Pizza: The World’s Most Perfect Food. Or maybe Pizza: A Love Story. Because it kind of is right? I am always down for pizza (and maybe tacos but we are focusing on the pizza right now!) Some of my most favorite restaurants always seem to have pizza on the menu.
I got a request for my favorite pizza dough and here is it. I am also showing you my favorite way to cook pizza at home - in a cast iron skillet! That is until I get my own wood fired pizza oven, but sadly that seems to be a long way off.
Couple notes on the recipe:
If you have a pizza stone or would prefer to cook it on a sheet tray instead, ignore the cast iron skillet recommendation. The dough will work in any sort of pizza making setting. I like using the cast iron skillet because I don't own a pizza stone and a skillet lets me get that crispy bottom.
I have tried both bread flour and 00 flour in this recipe and they both work great. Bread flour is more accessible but if you have 00 flour, go right ahead and use that. You could also AP flour - each flour has different protein content and will affect the dough differently but it is will still be delicious, it is merely personal preference. Here is a great article on what the different flours will do to your dough.
Also this is an overnight dough. After it is kneaded it is placed in the fridge overnight to rise. If you want to make it the same day, let it rise on the counter for a couple hours (or until doubled in size) then bake. You could also freeze this dough. If you want to freeze it, freeze it right after you knead it, then before you want to use it, let it defrost in the fridge overnight. Let it come to room temperature for about 30 minutes before assembling into pizza.
Lastly, this dough is not exclusive to pizza you could make calzones or even garlic knots.
Homemade Pizza Dough
- 3/4 cup plus 2 Tbs. warm water
- 1 tsp. honey
- 1 tsp. active yeast
- 1 3/4 cup bread flour
- 1 tsp. salt
- 2 Tbs. olive oil, plus more for brushing the dough
Favorite pizza toppings such as pizza sauce, mozzarella cheese, and basil.
Add 3/4 cup water, honey and yeast to a measuring cup. Let yeast proof for 5 minutes until foamy and bubbling.
In the bowl of a stand mixer (or by hand) add bread flour, salt, yeast mixture and olive oil. Fitted with the dough hook, knead the dough for 5 to 7 minutes or until soft and slightly tacky, adding 1 tsp at a time of additional water if dough looks dry or shaggy. Place dough in a lightly oiled bowl and let rise in the refrigerator overnight (or for 8 - 24 hours). About 30 minutes before you want to make pizza, pull the dough from the refrigerator and let it come to room temperature.
Pre-heat oven to 500° F.
Cut dough in half. Roll out one half of the dough into a 10" round.
Place a 10" cast iron skillet over medium heat. Dust lightly with flour. Place the rolled out pizza dough in the cast iron skillet. Let the bottom of the dough cook for about 1 to 2 minute or until set. While it is cooking, add your pizza toppings.
Place the skillet in the pre-heated oven and cook for about 10 - 12 minutes or until crust is golden brown and bubbling.
Repeat with remaining pizza dough.
Serves 2 to 4 people.