Homemade Pizza Dough

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One of my and Casey’s favorite weekend meals is homemade pizza.

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We love pizza. So much. It might be both of our favorite foods. We love it so much that we usually eat it once a week.

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While we stay true to our home and our first pizza of choice is always Chicago deep dish (Lou’s is our very favorite) , there is not a type of pizza that we will not eat and do not love. This particular dough recipe is not thin or thick, but regular crust (very similar to a lot of the pizza we had while in Italy)

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I found a wonderful pizza dough recipe from Food Network, and I have made pizza using this recipe several times. This crust is delicious. Not too bread-y to take away from the toppings, but bread-y enough to make you want to eat the crust at the end of the slice. Sometimes I’ll get lucky and Casey will even let me eat his crust (oh, I looove my carbs). 🙂

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This dough recipe is fairly easy, but with any yeast recipe, you do need to make sure you follow the instructions well because yeast it temperamental and not very forgiving.

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I don’t use a specific recipe for my pizza toppings-but I will share what I topped my particular pizza with this time around! I like to change it every time.

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Eyeball the topping ingredients and put whatever you like on there! It’s pizza so it will always turn out amazingly. Just don’t burn it!

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Homemade Pizza Dough

Makes 2 14 inch pizza crusts


3 1/2  cups bread flour, plus more for rolling the dough

1 tsp sugar

1 packet active dry yeast

2 tsp kosher salt

1 1/2 cups water, 110 degrees F (this temp should be fairly exact), + more for mixing dough

2 tbsp extra virgin olive oil, plus 2 tsp

In the bowl of a stand mixer with dough hook attachment, add flour, sugar, yeast, and kosher salt. Mix for a few seconds to combine. Measure out water and use instant read meat thermometer to ensure temperature is exactly 110 degrees F.*** While mixer is running, add water and 2 tbsp of olive oil and beat until dough forms into a ball. You may need to add more hot water if the dough is too dry (add 1 tbsp at a time) or more flour if the dough is too sticky (add 1 tbsp at a time). I generally only need to add more water, and just a few tbsp. Move the dough onto a lightly floured surface and knead until dough becomes a smooth, elastic ball. Be careful not to over-knead, or dough will be tough.  

Coat a large bowl with 2 tsp olive oil and place dough ball in bowl. Coat ball with oil. Cover with plastic wrap and put in a warm area to let it double in size (this will take about an hour). ****

After the dough has doubled, remove from bowl and place dough on a lightly floured surface. Divide dough into two equal balls and cover with plastic wrap. Let rest for 10 minutes.

*** Note: my hottest tap water is about 120 degrees F so I usually measure out the water and then let it sit until it comes to 110. If you do not have a thermometer, using your hottest tap water and then letting it sit for a few seconds before using should work fine. Also, if you do not have a stand mixer/dough hook attachment, you can complete the mixing with your hands but it will take longer to mix/knead.

****Note: I like to preheat my oven early for cooking the pizza (I do 450 degrees F) and place the bowl with the dough on top of the stove since it becomes very warm.

Roll dough out onto pizza stone/baking sheet into about a 14 inch diameter.  Sprinkle with olive oil and spread across crust. Place desired toppings on pizza and bake at 450 for 12-20 minutes, until crust is golden brown and cheese on pizza is bubbly. I used the following toppings on my pizza: pizza sauce (store bought), shredded mozzarella cheese, sliced spicy salami, fresh torn basil.

Pizza Dough recipe adapted from Food Network


3 thoughts on “Homemade Pizza Dough

  1. Looks great! It’s been too long since we had pizza, probably should change that this weekend. The first few times I tried using active dry yeast my water was too hot, and I just killed it and basically made matzah pizzas. If you’re interested, you can buy rapid rise (sometimes marked as bread machine or instant) yeast and use it just the same as you would active dry. It doesn’t need to be activated with warm water, so you can just mix it all with room temperature water (some breads I actually use ice cold water for a slower rise) and not have to worry too much about it.

    • What a great idea!! I will have to look for that type of yeast! I do have to say, though, sometimes it is fun to have the challenge of the active yeast because when it does work out right-what an awesome feeling!! Thanks for the tip!! 🙂

  2. Pingback: Buffalo Chicken Pizza with Blue Cheese Crumbles | greensmoothiewithasideofries

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