Homemade Pizza Dough with Fresh Yeast – Lexa’s Recipes

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Who loves italian reduce crust Pizza ? 🍕🙋‍♀️I do ! ! ! I could eat it multiple times a week, but lease ‘s face it, ordering a well made pizza is not cheap. sol why not make it yourself at home ? This recipe will give you all the instructions you need to prepare your own homemade pizza or bland bread dough with newly and dry yeast. not only is it agile and easy, it is besides a lot cheaper than ordering a pie from your favorite pizzeria AND it will arrive hot, straight from your oven ! pizza time !
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5

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32

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We are huge pizza lovers and for a long time I thought, I ‘d never be able to make a pizza at home which would get close to an authentic pizza from our favorite pizzeria, baked in an oven particularly designed to bake fresh thin crust pizza. I started experimenting and after a few trials, this is now our favored boodle for a homemade sparse crust pizza ! All without fancy equipment, which I though is absolutely essential. Well, I was amiss ! We love our homemade pizza with besides Homemade Pizza Sauce and have n’t ordered in quite a while ; ). Homemade is just well !
In addition, it is a big way to use up little amounts of leftover vegetables, olives, artichokes, salami and whatever else you can throw on a pizza as a top ! So let ‘s make pizza ! ! 🍕🍕🍕

Here’s what you need

This is what you will need to make your own pizza boodle. detail measurements can be found on the bottom of the page in the recipe card 👇 .
Picture showing all ingredients listed below.
Flour – The arrant flour to use would be italian milled flour type “00”. It is finely background, has a lower gluten subject than general-purpose flour and will create an elastic and satiny boodle. Perfect for a thin crust pizza. italian milled flour type “0” and all aim will work just all right if you ca n’t get your hands on type ” 00 ”. I besides made this pizza dough recipe with wholegrain spelt flour and we loved it ! Have to go gluten loose ? The good choose for gluten free flour .
Water – I use trickle water for all my cook. The water should be lukewarm as that will activate the yeast organism. Make certain it is not excessively hot, or it will kill the yeast and your pizza boodle will not rise. If you can comfortably wash your hands in it, the temperature is right .
Yeast – I use fresh yeast if I can get it. You can besides use the equivalent measure of active dry yeast but you will have to adjust the measurements. The normally used conversion rate is 3:1, fresh yeast to active dry yeast. so plainly divide the total of yeast given in the recipe by 3 .
Salt & Sugar – Both are authoritative for the yeast boodle. The sugar feeds the yeast and the salt slows down the agitation process for a boring and brace rise .
Olive oil  – I use extra pure olive anoint in this recipe in two stages. First I add some olive oil to the dough for a better spirit and smooth texture. second to brush it on the bake tray and on the dough before adding the toppings. Our oven at home can not reach temperatures ampere hot as a professional pizza oven. The olive anoint on the baking tray and on the boodle however helps to cook your pizza faster make it crisp !

How to prepare your Pizza Dough at home

Risen and ready to use pizza dough after rest in a glass bowlRisen and ready to use pizza dough after rest
This pizza dough is extremely easy to make and you need minimal equipment. Of course, you ‘ll need an oven, a bake tray. I used a 12×17 inches or alternatively you can use a round pizza pan or stone. The recipe gives you enough dough for two 12×17 inches baking trays. Let ‘s get started with the instructions :
Steps 1-3 in pictures

  1. Using a small bowl, dissolve the yeast in lukewarm water. Stir until the yeast is completely dissolved.
  2. Next, add ½ of the olive oil, salt and sugar. Stir until salt and sugar are dissolved.
  3. Pour the yeast mix into the flour.

Pizza Dough Instructions - Step 4 to 6 in Pictures

  1. Using a spoon, mix the dissolved yeast into the flour.
  2. When the dough starts to become thicker, use your hands to knead until the pizza dough is smooth. It should not be sticky but moist.
  3. Cover the bowl and rest the pizza dough at room temperature for about 30 minutes.

Pizza Dough Instructions - Step 7 to 9 in Pictures

  1. When the dough has about doubled in size, remove it from the bowl using a cooking spoon or your hands and place on a floured surface. The dough should have lots of air bubbles and feel sticky now. Add a little more flour if too sticky or olive oil if too dry.
  2. Knead the pizza doug until smooth and non-sticky. Chop the dough into two even pieces and knead each one into a pizza dough ball.
  3. Place the two dough balls on a tray or large plate, cover with a kitchen towel and let it rest another 30 minutes at room temperature. Store one pizza dough ball covered in the fridge for the next day or wrap it in saran wrap and freeze it if you don’t need it.

Pizza Dough Instructions - Step 10 to 12 in Pictures

  1. Preheat your oven to 500-550°F / 260-290°C (As hot as your oven can go). The oven will take a while to preheat. Next, brush olive oil on your baking tray or pizza pan. Use a piece of paper towel if you don’t have a basting brush.
  2. Place one ball of pizza dough on a thoroughly floured surface. Gently flatten the dough using your hands. Next, rub flour on your rolling pin (or an empty bottle) to make sure that the dough does not stick to it. Then, start rolling out the dough until it is 1-2mm thick.
  3. Roll the flattened pizza dough up on the the rolling pin and carefully transfer onto the baking tray or pizza pan. Use your hands to spread the dough out evenly and form the crust. Cut excess dough or fold it over if you like a thick crunchy crust.

Pizza Dough Instructions - Step 13 to 15 in Pictures

  1. Brush the remaining olive oil onto the pizza dough.
  2. Spread the tomato sauce evenly on top.
  3. Lastly, give the diced, shredded or sliced mozzarella on top and add toppings to your liking. Don’t go too heavy on the toppings or the pizza will become soggy.
  4. Bake in the preheated oven for 13-15 minutes until crispy. Make sure not to leave the oven door open for long so the heat stays inside.

Homemade pizza unbaked with all toppings

Frequently Asked Questions (FAQs)

Can I store leftover pizza dough in the fridge?

Yes. Store the pizza boodle in your electric refrigerator in a sealed container or wrapped airtight in saran wrap. I store my pizza boodle in the electric refrigerator for 1-3 days utmost. alternatively, you can freeze leftover pizza dough. just defrost it slowly in the electric refrigerator or at board temperature before you want to use it. If you defrost or store the pizza dough in the electric refrigerator, let it rest at room temperature 30-60 minutes before practice .

Which toppings can I use?

reasonably much anything you like. Just remember – Less is more ! Do n’t overload your pizza with toppings. This boodle recipe is for a slender crust pizza and it will become doughy rather of crisp if you overload it with toppings. Be specially careful with toppings that contain a draw of water, such as pineapple and artichokes. Chop toppings with high water contentedness in small pieces and spread them out evenly for a absolutely crisp pizza .

My oven does not go all the way to 550°F, can I still make this pizza?

absolutely ! Fire your oven up vitamin a high as potential but you may have to adjust the bake time. Use your nuzzle and eyes, if it looks crisp and the house is filled with delicious pizza olfactory property, it ‘s just right field !

I can’t get pizza flour Type “0”, what else can I use?

Use all function flour. I besides made this recipe with unharmed grain spelt flour and we loved it ! Or, for a gluten detached diet, use gluten barren flour !

Which tomato sauce do you use?

I always make my own pizza sauce since I rarely use pre-made sauces or other industrial foods. I linked the recipe here for you. I try to avoid the preservatives and fillers which can frequently be found in refined foods. On top of that, making your own does n’t only taste better, but is besides cheaper ! ! 🙂Crispy pizza hot from the oven

raw pizza dough flattened on a baking sheet with tomato sauce and mozzarella dices

Homemade Pizza Dough

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Author:

Lexa

Who loves Italian thin crust Pizza? 🍕🙋‍♀️I do!!! I could eat it multiple times a week, but let’s face it, ordering a well made pizza is not cheap. So why not make it yourself at home? This recipe will give you all the instructions you need to prepare your own homemade pizza or flat bread dough. Not only is it quick and easy, it is also a lot cheaper than ordering a pie from your favorite pizzeria AND it will arrive hot, straight from your oven!

5

from

32

votes
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Prep Time

10

mins

Cook Time

15

mins

Resting Time

1

hr

Total Time

1

hr

25

mins

Course

Main Course

Cuisine

Italian

Servings

2

large Pizzas

Calories

1088

kcal

Tools

  • Baking Tray ( 12×17 inches / 43x31cm or big pizza pan 16-18inch / 40-45cm )

  • Rolling pin or empty round bottle ( e.g. wine bottle )

Ingredients  

  • 400 thousand flour ( Pizza flour type “ 0 ”, have extra flour handy to roll out the boodle )

  • 220 milliliter water ( Lukewarm )

  • 21

    g fresh yeast ( 7g active dry yeast )

  • 80 milliliter olive petroleum ( ½ for the dough, ½ for the baking tray )

  • 1 teaspoon salt

  • 1 tablespoon sugar

Instructions

How to make the Pizza Dough

  • Using a small bowl, dissolve the yeast in lukewarm water. Stir until the yeast is completely dissolved.

  • Next, add ½ of the olive oil, salt and sugar. Stir until salt and sugar are dissolved.

  • Pour the yeast mix into the flour.

  • Using a spoon, mix the dissolved yeast into the flour. When the dough starts to become thicker, use your hands to knead until the pizza dough is smooth. It should not be sticky but moist. Add a little more flour if too sticky or olive oil if too dry.

  • Cover the bowl and rest the pizza dough at room temperature for about 30 minutes.

  • When the dough has about doubled in size, remove it from the bowl using a cooking spoon or your hands and place on a floured surface. The dough should have lots of airbubbles and feel sticky now.

  • Knead the pizza dough until smooth and non-sticky. Chop the dough into 2 even pieces and knead each one into a pizza dough ball.

  • Place the 2 dough balls on a tray or large plate, cover with a kitchen towel and let it rest another 30 minutes at room temperature. Store one pizza dough ball covered in the fridge for the next day or wrap it in saran wrap or sealed container and freeze it if you don’t need it.

Prepare the Dough for your Pizza

  • Preheat your oven to 500-550°F / 260-290°C (As hot as your oven can go). The oven will take a while to preheat. Next, brush olive oil on your baking tray or pizza pan. Use a piece of paper towel if you don’t have a basting brush.

  • Place one ball of pizza dough on a thoroughly floured surface. Gently flatten the dough using your hands. Rub flour on your rolling pin (or an empty bottle) to make sure that the dough does not stick to it. Next start flattening the dough until it is 1-2mm thick.

  • Roll the flattened pizza dough up on the the rolling pin and carefully transfer onto the baking tray or pizza pan. Use your hands to spread the dough out evenly and form the crust. Cut excess dough or fold it over if you like a thick crunchy crust.

Add the Toppings

  • Brush the remaining olive oil onto the pizza dough.

  • Next, spread the tomato sauce evenly on the the pizza dough.

  • Give the diced, shredded or sliced mozzarella on top. Lastly, add toppings to your liking. Don’t go too heavy on the toppings or the pizza will become soggy.

  • Bake in the preheated oven for 13-15 minutes until crispy. Make sure not to leave the oven door open for long so the heat stays inside.

NUTRITION FACTS

Calories:

1088

kcal

(54%)

|

Carbohydrates:

162

g

(54%)

|

Protein:

22

g

(44%)

|

Fat:

38

g

(58%)

|

Saturated Fat:

5

g

(31%)

|

Sodium:

1178

mg

(51%)

|

Potassium:

320

mg

(9%)

|

Fiber:

7

g

(29%)

|

Sugar:

7

g

(8%)

|

Vitamin C:

1

mg

(1%)

|

Calcium:

38

mg

(4%)

|

Iron:

10

mg

(56%)

Keywords

easy pizza dough, pizza dough, thin crust pizza

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