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–+ servings
Homemade Pizza Dough Recipe

Pizza Dough

The best and easiest pizza dough you'll ever need.
5 from 4 votes
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Prep Time 30 minutes
Resting Time 2 hours
Total Time 2 hours 30 minutes
Course Main
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 300 grams bread flour approximately 2 cups
  • 200 mL warm water
  • 2 teaspoons instant yeast
  • 1 teaspoon sugar
  • 2 teaspoons kosher salt

Instructions
 

  • Add 300 grams of bread flour, 2 teaspoons of instant yeast, and 1 teaspoon of sugar to the stand mixer's mixing bowl and whisk to combine. If you don't have a kitchen scale, it's about two cups. If you have a kitchen scale, weigh the flour out.
  • Next, add 200mL of warm water to the flour mixture.
  • Attach the dough hook to your stand mixer and turn it on low (you may have to use a higher speed to get it all to combine, but then turn back to low). Once the mixture looks well hydrated (about 2 minutes) and it starts to form a dough ball, turn off the mixer. Cover the stand mixer with plastic wrap, and let sit for 10 minutes for the mixture to fully hydrate.
  • After sitting for 10 minutes, add the salt directly to the dough ball. (We didn't add the salt earlier because it can inhibit gluten development.) Turn the mixer on medium speed and allow the mixer to knead the dough for about 5 minutes. It should be pulling away from the sides of the bowl when it's ready.
  • Turn the dough out onto a lightly floured work surface and knead it into a smooth round dough ball.
  • Put the dough ball into a lightly oiled bowl, cover tightly with plastic wrap, and let rise until it doubles in size. About 2 hours.
  • The dough is now ready for any type of pizza. For example: Chicago style deep dish, Detroit style deep dish, pan pizza, hand-tossed, etc.

Notes

  1. If you do not have a stand mixer, this can be made in a large bowl. Stir with your hand or a wooden spoon until combined and knead the dough for about 10 minutes before making it into a ball. 
  2. You can use all-purpose flour if you do not have bread flour.
  3. Add more flour if needed while kneading
  4. The dough can be stored in the fridge for 1-2 days, but make sure to set it out on the counter 2 hours before use. 
  5. The dough also freezes well. Just make sure to put it in the fridge to thaw for 24 hours before using.  
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