Homemade Pizza Dough Recipe


¾ cup lukewarm water

1 teaspoon active dry yeast

10 ounces of unbleached all-purpose flour

1.5 teaspoons kosher salt


Place the pizza stone on the lower-middle rack of the oven. Preheat the oven to 500 degrees Fahrenheit.

Step 1: In a mixing basin, combine and whisk water and yeast until the liquid resembles miso soup.

Step 2: Stir in the flour and salt until the dough almost comes together. Turn the dough out onto a floured surface.

Step 3: Knead the dough for about five minutes, or until it is smooth and elastic until the flour is incorporated. The dough should be slightly sticky and wet.

Step 4: Divide the dough evenly in half and refrigerate one half for later use, or double the topping mixture to make two 10-inch pizzas. If you want to make individual pizza pies, divide the dough into as many round balls as you need. Once the sections are formed, cover and set aside for 5 to 10 minutes to allow the gluten to relax before rolling out the dough.

Step 5: Brush a sheet of parchment paper lightly with olive oil. Alternatively, you can dust the surface of your work area with cornmeal to keep the dough from sticking.

Step 6: Place the dough ball on parchment paper. Stretch out the dough as much as possible by hand, then brush with olive oil and cover with another piece of paper. Another method is to pound the dough with your fist or palm of your hand to shape the dough ball into a disc.

Step 7: Using a rolling pin, flatten the dough to a 14-inch thickness from the centre outward. If you like a thicker crust, roll the dough to the appropriate thickness. Using a rolling pin (rather than your fingertips) will assist keep the thickness constant.

Step 8: Remove the top parchment paper.

After that, you’re ready to get busy and experiment with pizza toppings. For us, chicken appears to be king. Six out of ten times, my pizza is topped with it. Then it’s time to bake your pizza or grill it outside.

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