Basic Homemade Pizza Dough
Good crust isn't about speed; it's about giving the gluten time to relax and the sugars time to develop. Once you get the feel for the hydration, you will stop measuring so strictly and start relying on how the dough pulls away from the side of the bowl.
Room temperature is your primary ingredient.
If your kitchen is cold, the dough will take longer to double; if it is hot, keep a close eye on it so it doesn't over-proof and collapse.
- Large mixing bowl
- Bench scraper
- Kitchen scale
- Pizza stone or heavy baking sheet
What goes in.
- 500gbread flour
- 350gwarm water, roughly 85°F
- 10gfine sea salt
- 3ginstant dry yeast
- 10golive oil
Building Structure Without a Mixer
Instead of heavy kneading, grab the edge of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat until the dough feels smooth and resists pulling.
The method.
Mix the base
Whisk the flour and yeast together in your bowl. Stir in the water and olive oil until a shaggy mass forms, then add the salt and incorporate by hand.
Develop the dough
Cover the bowl with a damp cloth. Perform three sets of stretch-and-folds, spaced 30 minutes apart. The dough should transition from sticky and shaggy to elastic and smooth.
Bulk fermentation
Leave the dough at room temperature, covered, for 2 to 3 hours until it has visibly doubled in size and bubbles are visible on the surface.
Divide and shape
Turn the dough onto a lightly floured surface. Divide into two equal pieces using the bench scraper. Gently tuck the edges under to create a smooth, taut ball.
Final rest
Place the balls on a tray, cover, and let them rest for at least 45 minutes before shaping into crusts. This allows the gluten to relax enough to stretch without snapping back.
Other turns to take.
Cold Ferment
After the first mix, place the dough in a sealed container in the refrigerator for 24 to 48 hours. This deepens the flavor and creates a more blistered crust.
When it doesn't go to plan.
Use a scale; volumetric measuring of flour is too inconsistent for consistent dough.
If the dough snaps back when you try to stretch it, walk away for ten minutes. The gluten is just too tight.
Dust your peel with semolina rather than flour; it acts like ball bearings under the dough.
The ones that keep coming up.
Can I use all-purpose flour?
You can, but the crust will be softer and less chewy. Bread flour provides the strength needed for a proper pizza crust.
How do I know when it is done proofing?
The dough should look airy and wobble slightly when you shake the bowl. If you poke it, the indentation should slowly spring back.