There’s something magical about the smell of freshly baked pizza wafting through your kitchen. With this basic pizza dough recipe, your dinner plans will never be the same.
Whether you’re hosting a family gathering or simply looking for a homemade twist to your favorite meal, this dough serves as the perfect foundation for a delicious, Mediterranean-inspired dish.
The Secret to Perfect Pizza Dough
This recipe brings authentic pizza flavor straight to your dinner table. The secret lies in allowing the dough ample time to rise—at least 24 hours—to develop its rich, yeasty flavor.
While this may require a little patience, the results are worth the wait. You’ll end up with a crackling crust and beautifully airy bubbles that rival any restaurant-quality pizza.
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A simple yet versatile recipe, this dough can be tailored to fit a variety of meals. From classic Margherita to vibrant veggie combinations, the possibilities are endless.
Tips for Planning Ahead
If you’re pressed for time on the day of your dinner, this dough is your ultimate ally. Make it ahead of time, and let it rise in the refrigerator overnight.
You can even freeze individual dough balls for up to a month, ensuring you’re always ready for a pizza night. Just defrost them in the fridge the day before, and you’ll have dinner prepped and ready to go without breaking a sweat.
On particularly hectic days, having a stash of frozen dough means you’ll never have to resort to takeout. Pair it with simple, fresh toppings, and you’ll have a wholesome meal on the table in no time.
Substitutions & Variations
This recipe is versatile enough to accommodate dietary preferences and ingredient swaps:
- Whole-Wheat Option: Substitute half of the all-purpose flour with whole-wheat flour for a nuttier flavor and added nutrients.
- Gluten-Free Alternative: Use a high-quality gluten-free flour blend to make this recipe accessible to everyone at your dinner party.
- Herb-Infused Dough: Add a teaspoon of dried herbs like oregano, basil, or rosemary to the dough for a Mediterranean flair.
Creating the Ultimate Pizza Experience
Transform this basic pizza dough into a memorable dinner centerpiece by experimenting with toppings and flavors. Here are a few ideas to elevate your next meal:
- Mediterranean Medley: Top with kalamata olives, feta cheese, cherry tomatoes, and fresh arugula for a classic Mediterranean vibe.
- Family-Friendly Classic: Keep it simple with marinara sauce, mozzarella, and pepperoni—a guaranteed hit with kids and adults alike.
- Seasonal Twist: Use thinly sliced butternut squash, caramelized onions, and a drizzle of honey for a unique and cozy winter dinner option.
Why Homemade Beats Store-Bought
Making your own pizza dough may sound intimidating, but it’s easier than you think. Plus, the flavor and texture of homemade dough are unmatched.
Store-bought alternatives often lack the depth and authenticity that come from a slow, cold fermentation process. Once you master this recipe, you’ll never look back.
Enjoy the satisfaction of crafting something from scratch, and let this recipe be the star of your next dinner.
Basic Pizza Dough Recipe for Dinner
Equipment
- Electric stand mixer or food processor
- Baking sheet
- Plastic wrap
Ingredients
- ¾ teaspoon active dry yeast
- ⅞ cup 198 grams warm (not hot) water
- 1 teaspoon extra-virgin olive oil plus more for the bowl
- 2¼ cups 282 grams all-purpose flour
- 1 teaspoon 6 grams kosher salt
Whole-Wheat Variation:
- Substitute half the all-purpose flour with whole-wheat flour.
Instructions
- Activate the Yeast: Combine the yeast, warm water, and olive oil in the bowl of an electric stand mixer or food processor. Let the mixture sit until the yeast becomes foamy, about 5 minutes.
- Make the Dough: Using the dough hook or food processor blade, mix in the flour and salt until a smooth, slightly elastic dough forms, about 2-3 minutes. Lightly oil a separate bowl with olive oil, place the dough inside, and turn it to coat. Cover the bowl loosely with plastic wrap.
- Let the Dough Rise: Refrigerate the dough for at least 24 hours and up to 48 hours to allow it to ferment and develop flavor.
- Divide and Shape: After fermentation, divide the dough in half and shape each portion into a tight, compact ball. Place the dough balls on a baking sheet, cover, and let them rest in the refrigerator for an additional 2-12 hours before use.
Notes
- This dough freezes well. Make a double batch and freeze the extra dough after shaping it into balls. Thaw in the refrigerator before use.
- For best results, let the dough come to room temperature before shaping and baking.
- Use “00” flour for an even more authentic Italian-style crust.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.