Craving that perfect pie but tired of bland takeout crusts? Homemade pizza dough is easier than you think, and once you master a few simple recipes, you’ll never look back. From airy Neapolitan-style crusts to hearty whole wheat options, these three dough variations cover every taste and skill level.
Whether you’re a total beginner or a seasoned home chef, these recipes will guide you step by step. Dust off your rolling pin, heat up the oven, and get ready to create a pizza night that rivals your favorite pizzeria.
1. Classic Neapolitan-Style Dough
Ingredients
– 4 cups (500 g) “00” flour (substitute all-purpose if needed)
– 1½ cups (360 ml) lukewarm water
– 1 tsp (5 g) active dry yeast
– 2 tsp (10 g) fine sea salt
– 1 tsp (5 g) sugar or honey
– 1 tbsp (15 ml) olive oil (optional)
Step-by-Step Instructions
1. **Activate Yeast**: In a small bowl, stir yeast and sugar into lukewarm water. Let sit 5–10 minutes until foamy.
2. **Mix Dough**: In a large bowl, combine flour and salt. Pour in yeast mixture and olive oil. Mix until a shaggy dough forms.
3. **Knead**: Turn onto a floured surface and knead 8–10 minutes until smooth and elastic.
4. **First Rise**: Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise 1–2 hours or until doubled.
5. **Portion & Rest**: Divide into 2–4 balls, depending on pizza size. Cover and let rest 30 minutes before shaping.
Tips and Variations
– For a super-light crust, refrigerate dough balls overnight.
– Use a pizza stone or steel for crisp bottoms.
– Add a pinch of sugar to the dough for a slightly golden crust.
2. Whole Wheat & Herb Dough
Ingredients
– 2 cups (250 g) whole wheat flour
– 1½ cups (190 g) all-purpose flour
– 1 packet (7 g) instant yeast
– 1¼ cups (300 ml) warm water
– 2 tbsp olive oil
– 1 tsp salt
– 1 tbsp mixed dried herbs (oregano, basil, thyme)
Step-by-Step Instructions
1. **Combine Dry Ingredients**: Whisk flours, yeast, salt, and herbs in a bowl.
2. **Add Liquids**: Stir in water and olive oil until the dough comes together.
3. **Knead**: Knead on a floured surface for 5–7 minutes or until smooth.
4. **Rise**: Place in a greased bowl, cover, and let rise 1–1.5 hours until puffy.
5. **Shape**: Punch down, divide if making smaller pizzas, then roll out.
Tips and Variations
– Swap water for milk for extra tenderness.
– Stir in 1–2 tbsp flax or chia seeds for added crunch.
– Fresh chopped rosemary or garlic powder can boost flavor.
3. No-Knead Overnight Dough
Ingredients
– 3 cups (375 g) all-purpose flour
– 1 tsp instant yeast
– 1½ cups (360 ml) cold water
– 2 tsp salt
– Cornmeal or semolina for dusting
Step-by-Step Instructions
1. **Mix Everything**: In a large bowl, whisk flour, yeast, and salt. Add water and stir until no dry spots remain. Dough will be shaggy.
2. **Bulk Fermentation**: Cover bowl with plastic wrap and refrigerate 12–24 hours.
3. **Portion**: Turn dough onto a floured surface, divide into 2–3 balls. No kneading required.
4. **Room Temperature Rest**: Let dough sit at room temperature, covered, for 30–60 minutes before shaping.
5. **Bake**: Shape on a parchment-lined peel or baking sheet dusted with cornmeal. Bake at 500°F (260°C) for 10–12 minutes until golden.
Tips and Variations
– For spotted char, finish under the broiler for 1–2 minutes.
– Add 1–2 tbsp olive oil to the dough for extra chew.
– Use a Dutch oven or pizza cloche for an artisan finish.
Whether you stick to the classic, branch out with whole wheat, or embrace the ease of a no-knead approach, these three dough recipes will elevate your pizza game. Gather your favorite toppings, fire up the oven, and enjoy homemade perfection every time.
Happy baking—and happy eating!