Making pizza dough is an art. Just like making bread, it takes attention to detail, patience, and elbow grease.
You could use a food processor or stand mixer to speed up the mixing and kneading process, but you won’t learn how dough is supposed to feel. The best part about making pizza dough is feeling it transform from a lumpy, ragged mess to a smooth and satiny ball. It’s rewarding to feel the pizza dough come together after kneading it by hand.
One of the great things about making pizza dough from scratch is how effortless it is to stretch out – no rolling pin needed. It’s not at all like store-bought dough, which is a nuisance to roll out. You roll it, and it shrinks back, you roll it again, and again it shrinks back again. Homemade pizza dough is soft and dreamy.
When learning how to make pizza dough, keep one thing in mind – the flour to water ratio. You want dough that’s moist, not dry. Dry dough will result in a cracker-like crust. Dough with more moisture will be crisp, chewy, and tender. So remember, it’s easy to add flour when kneading, but it’s not as easy to add water. Your goal is to have dough that’s moist, but not sticky. Adding a sprinkle of flour only when the dough sticks will keep the ratio of flour to water in check.
This pizza dough is ready to turn into pizza after the dough rises. However, if you want a super flavourful crust, place the risen dough in the fridge for a minimum of 6 hours – I usually do it over night. As the yeast rests, it gets very flavourful.
Homemade Pizza Dough Tips:
- The goal is to use the as little flour as possible. Only add a light sprinkling of flour to the dough if it starts to stick.
- How do you knead? Take the dough, stretch it, then fold it in half, and then compress it together with the heel of your hand. Here’s a video showing you step-by-step instructions of how to knead.
- Set a timer for 10 minutes when you are kneading. Without one, kneading for 2 minutes feels like 10. You know you’re done kneading when the dough gets difficult to manipulate and takes on a fine, satiny appearance.
- What does the dry active yeast do? It fills the dough with bubbles of gas, making the crust light and tender.
- If you want to watch a video from start to finish, I like this one: How to make pizza dough video