How to make homemade pizza dough in 5 steps

How to make homemade pizza dough in 5 steps – A complete guide to perfect dough

Introduction

Making homemade pizza dough is simple, economical, and incredibly satisfying. Whether you're a fan of Italian cuisine, a lover of homemade food, or simply looking for a soft and crispy crust, this comprehensive guide will walk you through the art of pizza dough making step by step. In this in-depth article, you'll discover:

• The essential basic ingredients

• The right actions to adopt

• Mistakes to avoid

• And most importantly: how to make perfect homemade pizza dough in 5 key steps

Step 1: Gather the right ingredients for a successful dough

The basic ingredients

For a classic pizza dough recipe, enough for 2 large pizzas or 3 medium pizzas:

• 500g of T45 or T55 wheat flour (or special pizza flour)

• 1 sachet of dried baker's yeast (or 20g of fresh yeast)

• 1 teaspoon of salt

• 2 tablespoons of extra virgin olive oil

• 300 ml of lukewarm water (between 30 and 35°C)

Tip: Choosing the right flour

Flour is the heart of your dough. A flour rich in gluten will produce a more elastic dough, ideal for baking in a conventional oven. Italian "00" type flours are also highly prized for their fine texture.

Recommended products in our shop:

• Professional dough cutter for dividing dough without damaging it

• Stainless steel mixing bowl for optimal rising

Step 2: Knead the dough like a pro

By hand or with a robot?

If you are kneading by hand: allow 10 to 15 minutes. The kneading should be dynamic and energetic, until you obtain a supple, smooth and slightly elastic dough.

Using a stand mixer: use the dough hook for 7 to 10 minutes at medium speed.

The right thing to do: the veil test

Take a piece of dough and gently stretch it between your fingers. If the dough forms a thin film without tearing, the gluten is well developed.

Step 3: Rising – Key to a light and airy dough

First growth: 1 hour 30 minutes at room temperature

Form a ball, place it in a lightly oiled bowl, cover with a clean cloth or cling film, then let it rise in a warm place (ideally 25°C).

Second rise: 30 minutes to 1 hour after shaping

Once the dough is divided into portions, let it rest a little longer before rolling it out.

Tip: Slow rising in the fridge

For an even more digestible and flavorful dough, you can let it rest in the refrigerator for 12 to 24 hours. Take it out 1 hour before using.

Step 4: Shape the dough without breaking it

Do not use a rolling pin

Stretch the dough with your hands, from the center outwards, to retain the air bubbles. This will result in a more airy dough when baked.

What thickness?

• Fine (Neapolitan type): 2-3 mm

• Average: 5 mm

• Thickness: up to 1 cm (American pizza type)

Useful accessories from our shop:

• Non-slip baking mat for easy spreading

• Dough spatula for handling dough balls gently

Step 5: Baking – Tips for a crispy crust

Preheating is essential

Preheat your oven to its maximum setting (250°C to 280°C if possible) with the baking tray or pizza stone inside for 30 minutes.

Cooking

Place the pizza on the hot baking sheet for 7 to 10 minutes depending on the thickness. The result: a crust that is crispy on the outside and soft on the inside.

To go further

• Use a pizza stone for wood-fired oven-style cooking

• Try the herb or spiced paste for added flavor.

Recommended products in our shop

• Stainless steel pastry cutter – perfect for portioning without tearing

• Silicone baking mat – non-stick and easy to wash

• Round cooking grid – for even cooking

• Pie or pizza tins – for thicker versions

Conclusion

Making your own pizza dough at home is a simple step that makes all the difference: you control the ingredients, you adapt the texture to your liking, and you impress your guests. By following these 5 steps, you're guaranteed to create a soft, crispy, and delicious crust. And with the right tools from our shop, your kitchen will become your best pizzeria!

Order your accessories today and transform your next homemade pizza into a masterpiece!

FAQ

What type of flour should I use for pizza dough?

T45 or T55 flour works very well, but for a more professional result, opt for Italian "00" flour, which is finer and rich in gluten.

How long should pizza dough be left to rise?

Allow 1.5 to 2 hours at room temperature, or 12 to 24 hours in the refrigerator for slow fermentation.

Can homemade pizza dough be frozen?

Yes. After the first rise, shape the dough into balls, wrap them, and freeze them. Let them thaw for 3 to 4 hours before using.

Why isn't my pizza dough rising?

This can be due to inactive yeast, a temperature that was too low during rising, or insufficient kneading.

How long does pizza dough need to be kneaded?

Yes, 10 to 15 minutes by hand or 7 to 10 minutes with a food processor, to properly develop the gluten.

Can you make pizza dough without yeast?

Yes, but the texture will be different, more like flatbread. You can use baking soda and lemon juice or baking powder as a quick alternative.

What is the best cooking temperature?

The highest possible temperature: between 250°C and 280°C. The hotter the oven, the faster the dough rises and the softer it stays.

How long does it take to cook a homemade pizza?

Cook for 7 to 10 minutes on a hot griddle or preheated pizza stone. Watch the edges for browning.

What's the secret to a crispy crust?

Cook on a very hot surface (stone or preheated griddle), and do not over-moisten the filling.