Making Pizza Dough is easy, inexpensive and so delicious for thin or thick crust pizza, or calzones. Use this recipe in a pizza oven, baking in a regular oven, air fryer pizza dough, or cooking pizza on the grill!
Of course you do. Parbaking, or partially baking the dough to its halfway point in advance can save you a ton of time on pizza party day. You just have to top it and toss it back in the oven before you want to sit down and eat. This is also a great way to get everyone involved in the pizza-making experience.
Why we love this Pizza Dough:
- Easy – Takes just a few minutes to knead in my Boschmixer (or by hand!) and then let it rise. The little bit of effort is so worth it. I also love this Wheat Pizza Dough recipe.
- Versatile – we use this dough to make all of our pizza recipes, whether we’re cooking them in our Ooni pizza oven, using a pizza stone (or a pizza steel is what I have) for oven baked pizza, or making grilled pizza. Make sure to enjoy it with my homemade pizza sauce!
- Perfect texture and flavor – I make homemade pizza for my family almost weekly and I have had my share of trial and error; I can confidently say THIS IS THE RECIPE!
How to Make Pizza Dough:
Mix Dough: Stir yeast with warm water and a pinch of sugar and set aside for 5 minutes, to proof. (It should get foamy on top, which means it’s active. If not, then the yeast may be old). Add to a mixing bowl with remaining water, salt, vinegar, and olive oil. Gradually add the flour as you knead the dough on a medium-low speed for about 7 minutes.
Rise: Transfer the dough to a greased bowl, cover with a dry kitchen towel and allow to rise for about an hour, or until about double in size. Divide the dough into 2-3 equal portions (makes about two 14” or three 9” pizzas).
Roll into Circle: Spray your work surface lightly with cooking spray, or dust lightly with flour. Use a rolling pin or your hands to roll and stretch the dough to your desired size.
Sprinkle a little cornmeal and flour on a pizza peel and place the rolled out dough on top. The cornmeal will help the dough slide onto a pizza stone, the grill, or into a pizza oven. (If you don’t have a pizza peel, you can place the pizza crust on a piece of parchment paper to lift and set it onto your hot pizza stone or baking tray. Make sure to top it with my homemade pizza sauce, cheese, and your favorite toppings!
- Pre-Bake Dough, if cooking pizza in the oven. If you’re baking the pizza in the oven, whether on a pizza stone or not, I always pre-bake the dough for 4-5 minutes before adding toppings, to make sure the pizza dough cooks crisp on the outside and soft and airy in the middle. Once you add the Pizza Sauce and toppings, return it to the oven to finish baking.
- The Flour! I call for bread flour, but all-purpose flour works perfectly well for this recipe. If you’d like to use whole wheat flour, check out my Wheat Pizza Crust Recipe!
- Flavor the dough, if you’d like: This is a great basic pizza dough recipe, but you can spice it up to make it more flavorful by adding a few dashes of garlic powder, dried basil, and oregano.
Should you bake pizza dough before adding toppings?
FAQ
Should I Prebake pizza crust before adding toppings?
How long should I pre bake pizza crust?
Should pizza dough come to room temperature before baking?
Should I let pizza dough rise before baking?
Should you pre-bake a pizza crust?
Pre-baking the crust is the best way to prevent it from getting soggy when adding toppings. By giving the crust a head start in the oven, it forms a barrier between the sauce and toppings, ensuring a crisp and delicious pizza.
How long do you bake a pizza crust?
Place the dough on a baking sheet or pizza stone and bake it for about 5-7 minutes, or until it starts to show signs of browning. Remove the crust from the oven and add your favorite sauce, cheese, and toppings. Return the pizza to the oven and bake until the cheese is melted and bubbly, and the crust is golden brown.
Should I pre-bake pizza dough before adding toppings?
Pre-Bake Dough, if cooking pizza in the oven. If you’re baking the pizza in the oven, whether on a pizza stone or not, I always pre-bake the dough for 4-5 minutes before adding toppings, to make sure the pizza dough cooks crisp on the outside and soft and airy in the middle.
Why do you need to bake a pizza crust before cooking?
When the dough is topped without being pre-baked, the moisture from the sauce and other toppings can seep into the crust, causing it to become soft and less appetizing. By baking the crust beforehand, you create a barrier that helps to seal in the moisture of the toppings and keep it from penetrating the dough.