How to Make Homemade Pizza Dough in 10 Steps

You're ready to make an amazing pizza in your wood-fired pizza oven, but need to have a pizza base for all the ingredients you're piling on top. There is nothing better than making homemade pizza dough and you will certainly taste the difference when compared to store-bought dough.

Making pizza crust is usually one area that frustrates people, but it is the key element in creating a great pizza. If you think that making pizza dough is confusing and mysterious, we hope to give you the courage to roll up your sleeves and give it a try! While your first dough may not turn out exactly the way you want, you'll have fun learning and the investment will pay off for years to come!

Making great pizza starts with great pizza dough. If you are new to making a pizza base and always wondered how to make pizza dough, here's a tried-and-true, basic homemade pizza dough recipe from Chicago Brick Oven:

Ingredients

1-1/2 cups warm water (about 110 ° F to
115 ° F).
1 teaspoon sugar. 1/4 ounce active dry yeast- this is necessary for your dough to rise. 3-1/2 cups all-purpose flour. 1/2 cup semolina flour or fine ground yellow cornmeal.
1/3 cup olive oil and extra for coating the bowl.
1 teaspoon salt.
Preparation.

Combine yeast, water and sugar in a mixing bowl and stir.
Let sit until foamy on top.
Add 1/2 cup flour, the semolina and 1/3 cup olive oil with the salt.
Mix and continue working in the flour a 1/4 cup at a time until completed.
Put the dough on a lightly floured work surface and knead until smooth and tacky.
Prepare a large mixing bowl coated with olive oil and place the dough in it.
Cover the bowl with wax paper or a wet towel.
Place in a warm area and let double in size; this usually takes more than an hour.
Knead the dough a little and separate into 2 equal portions.
At this point, store in airtight bags; your dough is ready to use as directed in recipes.
Note: You can freeze and store this dough up to four months. Before using, make sure to thaw the dough for several hours at room temperature or in the refrigerator.

So, now that you have the basics, the best approach is to purchase fresh yeast, select good quality flour, and go for it! It won't take long before you are an expert of dough-making and producing awesome pizzas and breads.

Pam Wiselogel enjoys making homemade wood fired pizzas with family and friends.




amazing pizza in your wood-fired pizza oven, but need to have a pizza base for all the ingredients you're piling on top. There is nothing better than making homemade pizza dough and you will certainly taste the difference when compared to store-bought dough.

Making pizza crust is usually one area that frustrates people, but it is the key element in creating a great pizza. If you think that making pizza dough is confusing and mysterious, we hope to give you the courage to roll up your sleeves and give it a try! While your first dough may not turn out exactly the way you want, you'll have fun learning and the investment will pay off for years to come!

Making great pizza starts with great pizza dough. If you are new to making a pizza base and always wondered how to make pizza dough, here's a tried-and-true, basic homemade pizza dough recipe from Chicago Brick Oven:.

Ingredients.

1-1/2 cups warm water (about 110 ° F to
115 ° F). 1 teaspoon sugar.
1/4 ounce active dry yeast - this is necessary for your dough to rise.
3-1/2 cups all-purpose flour.
1/2 cup semolina flour or fine ground yellow cornmeal.
1/3 cup olive oil and extra for coating the bowl.
1 teaspoon salt.
Preparation.

Combine yeast, water and sugar in a mixing bowl and stir.
Let sit until foamy on top.
Add 1/2 cup flour, the semolina and 1/3 cup olive oil with the salt.
Mix and continue working in the flour a 1/4 cup at a time until completed.
Put the dough on a lightly floured work surface and knead until smooth and tacky.
Prepare a large mixing bowl coated with olive oil and place the dough in it.
Cover the bowl with wax paper or a wet towel.
Place in a warm area and let double in size; this usually takes more than an hour.
Knead the dough a little and separate into 2 equal portions.
At this point, store in airtight bags; your dough is ready to use as directed in recipes.
Note: You can freeze and store this dough up to four months. Before using, make sure to thaw the dough for several hours at room temperature or in the refrigerator.

So, now that you have the basics, the best approach is to purchase fresh yeast, select good quality flour, and go for it! It won't take long before you are an expert of dough-making and producing awesome pizzas and breads.

Pam Wiselogel enjoys making homemade wood fired pizzas with family and friend.