Around here, Friday night is known as our family’s pizza party night. I like to make the dough a few days in advance and freeze it - it’s just easier that way for me.
Here’s the recipe I use to make homemade pizza dough:
- 1 tbsp. Yeast
- 1 tsp. Sugar
- 1 tsp. Onion Powder
- 1 tsp. Oregano
- 1 tsp. Garlic Powder
- 2 tbsp olive oil
- 2 1/2 - 3 c flour (more if using whole wheat flour)
Dissolve yeast and sugar in pre-heated water ( water should be between 105 degrees Fahrenheit and 115 degrees Fahrenheit) You will know if your yeast is active if after 5 minutes it starts to bubble. This is called "proofing the yeast." While you’re waiting for your yeast to proof, combine onion powder, oregano, garlic powder, and oil.
Add to yeast mixture along with 2 1/2 c of flour.
Knead dough - add more flour if necessary.
You will know when your dough is ready when it is no longer sticky and instead feels like velvet.
Coat bowl with oil, roll dough around for a quick coat, and let set to rise. (Notice the dough on the left is made with whole wheat flour).
When dough has doubled...
...roll out onto a lightly floured surface in desired pizza shape.
Transfer to a pizza stone and top with yummy toppings!
Bake at 350°F for at least 20 minutes. I always leave ours in longer because the hubby likes his cheese crispy.
Enjoy! Oh - I always double the batch and freeze in smaller portions. Just make sure you use a good zippy sandwich bag & try to get the majority of the air out. To thaw, either leave the dough in the fridge the night before, or out on the stove the morning of your pizza night.
I have found baking from scratch has saved us money and I actually KNOW what my family is eating - because I’m the one making it.
Now that you have learned how to make homemade pizza dough, please be sure to view these other pizza dough recipes. Also, you will love these Italian recipes.
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