Making pizza dough is easy and fun. Once you start making your own, you will never buy a Bobli again. Not that there is anything wrong with a Bobli of course.
You could easily make this pizza dough by hand, but I like to do in the Kitchen-Aid. I can let it go and knead the dough while I do other things.
You can also play with the flour and take out some of the white flour and replace it with whole wheat. You can also add some herbs for variation.
3 cups of flour
2 Tablespoons olive oil
2 teaspoons salt
1 1/2 teaspoons active dry yeast
1 cup lukewarm water
Add the warm water and the yeast to the bowl. Stir gently and let the yeast mixture stand for about 5 minutes.
After 5 minutes, the yeast mixture will look like this.
Add the olive oil.
Add the salt and the flour.
Let the mixer knead slowly until the dough comes together.
When the dough comes together it will look like this. I usually let the machine go for about 5 minutes.
Take it out of the machine.
Cover the bowl with a towel in a warm place and let it rise until doubled. About an hour or so.
How beautiful is this dough? This is what it looks like when doubled in size. Turn it out and knead it into the shape of a ball.
Cover the dough with the same towel or plastic wrap and let it sit for 20-30 minutes. After that, you can roll it out and get it ready to top and bake. See, super easy.
*I also make a few batches of this dough and freeze it. I take it out in the morning when I want to make it for dinner and let it thaw on the counter or put it in the fridge the night before. Make sure that it comes to room temperature before you roll it out.*
Ingredients
- 3 cups of flour
- 2 Tablespoons olive oil
- 2 teaspoons salt
- 1 1/2 teaspoons active dry yeast
- 1 cup lukewarm water
Instructions
- Add the warm water and the yeast to the bowl. Stir gently and let the yeast mixture stand for about 5 minutes.
- After 5 minutes, the yeast mixture will look like this.
- Add the olive oil.
- Add the salt and the flour.
- Let the mixer knead slowly until the dough comes together.
- I usually let the machine go for about 5 minutes.
- Take it out of the machine.
- Cover the bowl with a towel in a warm place and let it rise until doubled. About an hour or so.
- Turn it out and knead it into the shape of a ball.
- Cover the dough with the same towel or plastic wrap and let it sit for 20-30 minutes. After that, you can roll it out and get it ready to top and bake.
{ 48 comments… read them below or add one }
I love making homemade dough; I just don’t like having to buy the toppings all the time hahaha. Weird, I know. Your dough looks lovely! I don’t think I’ve ever tried Bobli, but I’m sure I’m not missing anything.
you aren’t missing anything at all.
I’ve been on a search for a great pizza dough recipe. I want a plain pizza dough recipe with rich, deep flavor. I’ll try your recipe out and see how it goes. Thanks for sharing and all the great pics. Beautifully done, you must have a great window in your kitchen for such beautiful, soft lighting.
My pleasure. I do have beautiful light in my kitchen. It was the thing that made me buy this house!
Also, if you let it rise overnight in the fridge I am told that it builds flavor. I have not tried it myself, but my lovely blog readers have told me that it is great.
It is very true. At the pizzeria I used to work at we used to make a thicker crust pizza by allowing the dough a few hours’ time to rise in a pan. It’s amazing how wheaty the dough becomes after allowing it a longer, slower rise. It’s an entirely different flavor and texture component.
I need to try this next time I make crust. Thanks for the tip.
Beautiful dough! I’m interested in trying to freeze dough, that’s a new experience for me. Do you put it in to freeze BEFORE it rises that first time or after?
Thank you!
~Wendy
I let it rise during the thaw. It defrosts either in the fridge overnight, or I let it sit out on the counter and it rises when it is thawed.
I love homemade pizza but hate waiting on the dough. I’ll try freezing this and see how that works for a weeknight meal.
I love making pizza dough and bread making in general, I find it really relaxing. I’m jealous of your Kitchen Aid – my kitchen’s tiny and if I add that I simply don’t have any counter space left!! Have you tried making the dough a day before? I use very little yeast (1/4 tsp, even less), make the dough, let it rise for an hour and then let it rest in the fridge overnight. I take it out of the fridge about 3 hours before rolling it out, to let it warm slowly.
And I add the oil and salt after the flour – the yeast is supposed to work better this way. Your dough looks great – now I want pizza too!
Hi Bree!
I wish I had seen your post a couple days ago when we made pizza! I’m still looking for a good recipe.
By the way, I have something for you on my blog, towards the end of my latest post.
thank Adriana!
I make pizza dough often, usually enough for several pizzas, and keep the raw dough in the freezer. The only major difference between what I do, Bree, and what you do is that I let the dough rise overnight in the refrigerator rather than for an hour or two on the counter top. A longer, slower rise makes a huge difference in how the dough tastes – because the yeast has more time to break the long chains of carbohydrates into short chains of sugars, the finished, cooked dough has a more complex taste that’s sweeter and chewier.
I have heard about this method recently and have not tried it. Next time I make it I will try the overnight method. Thanks for reminding me about it.
I’ve been wanting to make my own dough for a while and yours is the easiest and most user-friendly recipe I’ve found on the web so far. I really like your pictures and the description of the process is very accessible. Thanks for sharing! I am going to try this for dinner tonight.
Thank you, I hope that it worked out for you.
I have been looking for a good pizza dough recipe, I am so tired of paying $11.00 for pizza, that isn’t particularly that good!! Hope to try this soon!
Cheers
Dennis
let me know what you thing when you do.
Hi Bree! I’ve been trying my hand at home made pizza dough for a couple weeks now, and just wondering what your best tips for shaping it are? Do you roll it out with a rolling pin, or try to throw it, or knead it out?
Thanks
I let it come to room temp if it was in the fridge and I roll it out with a rolling pin.
Soo this looks delish– as everything of yours I’ve tried is. (my kids and I are making the pretzels today). Here’s my random question for someone that has worked a lot with pizza dough. I am hoping to make rocket shapes and have small personal rocket pizza for all the kids at my sons party. Seems like it should be doable, but I’m not sure if I should roll out the dough and refrigerate before trying to cut it..? Any thoughts or suggestions or just the plain honest truth of give it up and make them planets
THANK YOU
thanks Tiffany, I am sending you an email.
Hi Bree! This is my first time here and wanted to say you are doing a great job. I agree with you about never buying a crust again once you make your own. Have you ever tried substituting white wine for about a quarter of the water. I use a very similar recipe other than the addition of wine and have been told by numerous people that its the best crust they have ever had.
I have heard of using vodka, but never white wine. I will have to try that.
It can take some trial and error to find a wine that makes a good pizza crust. We recently moved and can no longer get the chardonnay from the local winery we used to use. Thus far my attempts to find a suitable replacement has been difficult.
do you dock your dough? I always have trouble getting my dough light and fluffy it is always pancake flat and slimmy….help!
What does that mean exactly, I am not sure if I dock my dough or not.
when you poke holes in it before you bake it? Just wondering I am going to try your pizza tonight! Yeah!
I don’t poke holes before I bake it. I have never heard of that before.
Hi so I have two questions. does this just make one pizza, or two? and is the dough supposed to be sticky? I love your blog and was so happy to see this recipe! Thank you. (:
It should not be really sticky. If it is, add some more flour. I am pretty sure that it makes 2 small or 1 large pizza.
Let me just say that we have had this pizza dough recipe twice in the last week. It is delicious and everyone LOVES it!!! Making the dough was easy as…well…pie and I have let the dough rise in the refrigerator both times. It has the best taste and bakes beautifully!!
One question…what temperature do you set your oven? I baked it at 450 and it seemed great. Just wondering! Thanks for giving me the confidence to make homemade pizza crust! YUM!
I am so glad to hear this! I set my oven to 450 and let it preheat it for a good half hour before I put the pizzas in the oven.
If you want a thinner crust pizza, use less yeast. The recipe I use has 1/2 tsp with four cups flour. It makes a really good thin crust. Also, regarding oven temperature, everything I’ve ever read says the hotter the better. I place my rack and baking stone at the lowest setting in the oven and then turn it on to 550. Only problem is that the cheaper baking stones seem to have a problem with that heat. But, the pizza comes out incredible.
thank you for the yeast tip Sparky!
Did I do something wrong? I used this recipe, and when I let the dough sit, it didn’t rise!! Can anyone help?
there are so many things that can go wrong if it does not rise. The water could have been too hot or too cold. The yeast could have been old or expired. Try it again and sometimes the dough will take longer than you think to rise.
Thanks for all the tips. I too use white wine instead of water. It makes for a tasty thin crust. I got the wine idea from a Mario Battali recipe online, tried it and never turned back! Pizza parties at our house have become the weekend envy with our friends. We bake ours straight on the BBQ grill tho. When we have large crowds and the kids want to create their own personal size masterpieces I roll out personal size pizzas, par bake the dough on the BBQ ahead of time, let them cool, create a pizza bar and everyone adds their sauce and toppings when their ready to eat and pop their pizza back on the hot grill for 5-8 minutes. Multiple mini pizzas can warm at the same time and everyone’s happy and I can enjoy our company and not spend all my time in the kitchen
I am going to try the wine method. It seems like it would add great flavor too.
Thanks for sharing, I have tried out your recipe, and my kids love it.. Thanks for sharing
you are welcome Mimi!
Scared of trying but will try it to for dinner. I hope I get it right. Your recipe is easy so will give it a shot
You will be fine! Don’t be scared.
Love it!! Thanks for your help!!
you are most welcome Jade.
At what temperature should the Luke warm water be to prepare the yeast? And can I proceed with my pizza making regardless if the dough rises or not?
Thank you
Warm, but not hot. If you wouldn’t put a baby in it, it is too hot, if it would be too cold for a baby, then it is too cold. It needs to rise, otherwise it is a cracker.
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