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Discover just how simple it is to make homemade pizza dough from scratch. It’s freezer-friendly, incredibly delicious, and easier than you think. Perfect for your next pizza night!
Using solely all-purpose flour will yield a classic, basic, no-fuss pizza crust with a chewier crust.
The recipe utilizes a combination of white whole wheat flour and all-purpose flour, resulting in a lighter whole grain flavor that is perfectly soft, chewy and light.
For a hearty, whole wheat crust, whole wheat flour can be used in its entirety, yielding nutty, earthy flavors with a more dense, chewier crust.
00 flour, a finely ground Italian flour, can be found online and specialty Italian grocery stores, and can be used for a noticeably silkier texture, crispy exterior and airy interior. Think Neapolitan-style pizza.
Bread flour can be substituted for a thicker, chewier crust but may require additional water. Add 1 tablespoon at a time until the dough comes together. This is ideal for pan pizzas such as a sheet pan pizza or deep dish Chicago style pizza.
Although some will argue that bread flour or 00 flour is best for homemade pizza dough, it really depends on personal preference (and what you have available in your kitchen). At the end of the day, all-purpose flour, whole wheat flour, 00 flour or bread flour will all yield great pizza dough!
Yes, homemade pizza dough freezes beautifully and can keep in the freezer for up to 2 months.
There are a few common reasons pizza dough might not rise: your yeast may be expired or not activated properly, the dough may be in too cold an environment, or the ingredients weren’t measured correctly. Try letting the dough sit in a warm, draft-free spot and double-check your yeast is fresh and active.
Typically, pizza dough should rise for 1 to 2 hours at room temperature until it doubles in size. For deeper flavor, you can let it rise slowly in the refrigerator for up to 24 hours.
Yes, you can make a yeast-free pizza dough using baking powder or self-rising flour. While it won’t have the same stretch or flavor as traditional dough, it’s a great quick alternative.
Bread flour is often preferred for homemade pizza dough because its higher protein content develops more gluten, resulting in a chewier crust. However, all-purpose flour still makes a delicious dough and is more readily available.
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