Best Homemade Pizza Recipe with Premade Dough

Divide the dough into two balls

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Homemade Pizza Recipe

Pizza dough is a yeasted dough and it needs energetic dry yeast. Check and make sure the expiration date on the yeast package. Yeast or mushroom that is too old may be dead and won’t work properly.

You can use all purpose flour instead of the bread flour that is called for in the recipe. But bread flour is higher in gluten than all-purpose flour and will make a crispier crust for your pizza.

Cup dimensions can differ depending on how you are taking the flour. Normally, we fluff the flour, lightly measure it, and level with a knife. So, you are recommend using a kitchen scale to measure out the flour amounts by weight.


Pizza Dough: Makes enough dough for 2 10-12 in. pizzas

  • 1 1/2 cups (355 ml) heat water (105°F-115°F)
  • 1 bundle (2 1/4 teaspoons) of dynamic dry yeast
  • 3 3/4 cups (490 g) bread flour
  • 2 Tbsp vegetable oil (omit if preparation dish in an exceedingly wood-fired dish oven)
  • 2 teaspoons salt
  • 1 teaspoon sugar

Pizza Ingredients

  • Olive oil
  • Cornmeal (to facilitate slide the dish onto the dish stone)
  • Tomato sauce (smooth, or puréed)
  • Firm cheese, grated
  • Fresh soft cheese, separated into little clumps
  • Fontina cheese, grated
  • Parmesan cheese, grated
  • Feta cheese, crumbled
  • Mushrooms, terribly thinly sliced if raw, otherwise initial saute
  • Bell peppers, stems and seeds removed, terribly thinly sliced
  • Italian pepperoncini, thinly sliced
  • Italian sausage burned ahead and broken
  • Chopped recent basil
  • Baby rocket salad, tossed in an exceedingly very little vegetable oil, else as the dish comes out of the kitchen appliance
  • Pesto
  • Pepperoni, thinly sliced
  • Onions, thinly sliced raw or caramelized
  • Ham, thinly sliced


1 Proof the yeast:

Proof the yeastPlace the warm water in the large bowl of a heavy duty stand mixer. Then shake the yeast over the warm water and let it sit for 5 minutes until the yeast is melted. After 5 minutes mixing if the yeast hasn’t melted completely. The yeast should begin to foam or bloom, indicating that the yeast is still active and alive.

Note: If you are using “instant yeast” instead of “active yeast”, no proofing is required. Just add to the flour in the next step.

2 Make and manipulate the pizza bread:

To use the mixing paddle attachment, mix in the flour, salt, sugar, and olive oil on low speed for a minute. Then replace the mixing paddle with the bread hook supplement. Knead the pizza dough using the dough hook on low to medium speed about 7-10 minutes.

If you don’t have a mixer, no problem, you can mix the ingredients together and mold them by hand. The dough should be a little sticky, or wet to the touch. In case of it’s too wet, shake in a little more flour.

3 Let the dough rise:

Let the dough riseThen spread a thin layer of olive oil over the inside of a large bowl. After that, place the pizza dough in the bowl and turn it around so that it gets covered with the oil. At this point you can indicate how long you want the dough to ferment and rise. A slow fermentation (24 hours in the fridge) will outcome in more complex flavors in the dough. A rapid fermentation (1/2 hours in a warm place) will allow the dough to rise appropriately to work with.

Cover the dough with plastic wrap.

For a quick rise, place the dough in a warm place (75°F to 85°F) for 1/2 hours.

For a medium rise, place the dough in a regular room temperature place (your kitchen counter will do fine) for 8 hours. For a longer rise, freezing the dough in the refrigerator for 24 hours (no more than 48 hours).

Depending on the duration the longer the rise (to a point) the better the flavor the crust will have.


After the pizza dough has risen, you can also freeze it to use future. Division the dough in half or the portion sizes you will be using to make your pizzas. Place it on the parchment paper or a lightly floured dish and place, uncovered, in the freezer for 15 to 20 minutes. Then you have to remove it from the freezer, and place in separate freezer bags, try to remove as much air as you can from the bags. Then return to the freezer and store for up to 3 months.

Melt the pizza dough in the refrigerator overnight or for 5 to 6 hours. Then let sit the dough at room temperature for 30 minutes before extending it out in the next steps.


1 Preheat pizza stone or pizza pan or baking sheet:

You have to place a pizza stone on a rack in the lower third of your oven. Heat up the oven up-to 475°F for at least 30 minutes, if possible an hour. If you don’t have a pizza stone, no problem, you can use a pizza pan or a thick baking sheet. You need something that will not twist at high temperatures.

2 Divide the dough into two balls:

Divide the dough into two balls

You have to remove the plastic cover from the dough properly. Powder your hands with flour and push the dough down so that it decreases a bit. Then divide the dough into half.

Form two round balls of dough, place individually in its own bowl, cover with plastic and let sit for 15 minutes or up to 2 hours.

3 Prep toppings: 

Now prepare your desired toppings. You have to remember that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way.

About a third a cup each of tomato sauce and cheese would be enough for one pizza. One to two mushrooms finely sliced will cover a pizza.

4 Flatten dough ball, and stretch out into a round:

Flatten dough ballWorking one ball of dough at a time, take one ball of dough and roll out it with your hands on a little floured work surface.

Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Then turn and stretch the dough until it will not stretch further.

Let the dough relax 5 minutes and then continue to stretch it until it reaches the preferred diameter – 10 to 12 inches.

Treat the dough softly!

You can also hold up the boundaries of the dough with your fingers. While working around the edges of the dough, letting the dough hang and stretch.

If any hole appears in your dough, place the dough on a floured surface and push the dough back together so that it covers the hole.

If it is thicker, use your palm to flatten the edge of the dough. If you want to form a lip, touch the edges.

5 Brush dough top with olive oil:

You have to use your finger tips to press down and make dents along the surface of the dough to prevent fizzing. Brush the top of the dough with olive oil to prevent it from getting soggy from the toppings. Let wait another 10 to 15 minutes.

Then repeat with the second ball of dough.

6 Sprinkle pizza peel with corn meal, put flattened dough on top:

Sprinkle pizza peel with corn meal

Lightly shake your pizza peel or flat baking sheet with corn meal. The corn meal will performance as little ball attitudes to help move the pizza from the pizza peel into the oven.

Then handover one prepared compressed bread to the pizza peel.

If the dough has lost its shape in the transfer, simply shape it to the desired dimensions.

7 Spread with tomato sauce and sprinkle with toppings:


Serve on the tomato sauce, sprinkle with cheese, and place your favorite toppings on the pizza.






8 Sprinkle cornmeal on pizza stone, slide pizza onto pizza stone in oven:

Sprinkle cornmeal on pizza stone

You have to sprinkle some cornmeal on the baking stone in the oven then watch your hands, the oven is hot!

Quietly shake the peel so that you may understand if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal.

Now slide the pizza off of the peel and on to the baking stone in the oven.

9 Bake pizza:

Bake pizza one at a time till the crust is fried and the cheese is golden color, about 10 to15 minutes. If you like, at the end of the cooking time you can sprinkle on a little more cheese.