I get regular requests for my pizza dough recipe…
So I finally decided to sit down and properly type it out for you.
Fine time, wasn't it?
As an adult, I have tried endless dough recipes.
There have been some doozies, I tell ya.
Why did I want to test dough recipes for 4 years, you ask?
Mainly because I never liked pizza growing up.
So, I decided that I should try it at home, see what I thought?
A big part of why I didn't like pizza was the cheese used (I am not a huge cheese lover), and the red sauce.
I don't like a watery tangy sauce, and that is the type of sauce I found most commercial pizzas use.
I guess, I just thought pizza was flavorless goo.
I always just picked off the toppings.
That is, until I started making it at home.
And came about a go-to recipe.
I tried lots of recipes, and found myself creating pizza dough from memory.
Adding a bit more yeast, and some warming tricks to get the yeast to rise better.
I am not sure at this point, where I picked it up, or if I tweaked it very much, or where it came from in the end? It's just a scribble from memory on my chalkboard now, and has been for years.
A tip for sauce.
If you don't make your own, I have to recommend Barilla marinara.
It works beautifully and tastes really good.
So here is the recipe…
You can also click here for a printable pdf.
Pizza Dough
Ingredients:
3 cups flour
1 1/4 cups warm/hot water
1 tablespoon olive oil
1 package Rapid Rise yeast (about 2 teaspoons)
1/2 teaspoon sugar
1 teaspoon salt
(1 extra cup of flour for dusting and rolling our dough etc.)
What to do?
Before you begin tip: run your bowl upside down under hot water – to get it warm.
Put warm/hot water in bowl.
Sprinkle in 1 package of rapid rise yeast.
Sprinkle in sugar.
Set mixture aside for 2 minutes.
Put in olive oil and salt.
Mix with a warm or wooden spoon gently.
Slowly stir in your flour.
As you put in your last cup of flour, use your hands to mix dough gently in the bowl - don't knead too much at all, just enough to incorporate ingredients. Keep your dough in the bowl the whole time.
Once all ingredients are incorporated, form your dough into a rough ball, and leave in bowl.
Put a damp cloth over your bowl, and place your bowl in a very warm place for 30-45 mins.
Once dough doubles, gently punch the dough down.
Keep an extra bit of flour handy, you might need some here, as dough might be sticky after rising.
Take dough out of bowl and place on flour dusted counter.
Knead a little bit, only to smooth dough, adding a tinge of flour to remove stickiness.
(I don't knead more than 20 seconds, as the dough is pretty easy to get smooth)
Just enough to smooth it out, and either separate into two balls for 2 medium pizzas, or make on huge pizza.
Use extra flour for dusting counter to roll out your dough, or if dough is a little too sticky.
Once rolled out….
Lightly dust your pizza baking sheet (or cookie sheet) with flour (you can use cornmeal, I personally like to dust with flour), then put your dough on your sheet and pinch corners around.
Now, let pizza dough sit for 5 – 10mins. (it will plump up a little more)
(I use this time to get my toppings ready)
Then top as you wish, and bake in a 400' oven for 30 mins.
(my mom's oven takes 45 mins – 1 hour)
Judge it being ready when your cheese, toppings and/or crust edge have browned to your liking.
Tips:
You can use this recipe with any flour you wish.
I have made oatmeal flour before, and used the same recipe. It worked out wonderfully.
Also, you can also use this dough for focaccia.
Make cheeseless, sauceless, or any kind of pizza you wish.
Remember, the more raw veggies you use, the more cook time, as they add lots of moisture.
I like to season my veggies a little before topping the pizza.
This is a wonderful base dough.
The sky is the limit! Enjoy 😉
I like to use pesto as my sauce sometimes too…
Or, no sauce, just a scant brushing of olive oil, a tinge of salt, and then top…
I have to confess, the pizza I got the most compliments on was a standard cheese and pepperoni.
It was crispy and golden, and everyone raved about it.
One of my faves was a pesto, mushroom, fresh tomato, spinach pizza…
This dough can be used in any way, not just for pizza but focaccia, or herb bread.
And, if I am not in a white flour mood, I take some oatmeal, grind it in my food processor until it turns into flour, and I make oatmeal flour pizza, or use wheat flour. Works great.
I am sure just about any flour would work.
Give it a try!!
Hope you love it 😉
Vanessa:
It’s 8:49 am and I could eat your pizza for breakfast….right this very minute. Especially a slice loaded with fresh veggies! I am definitely in the mood for homemade pizza again.
Hmmmmm…..maybe I’ll make this for dinner tonight.
xoxo
Kim
Gerushia’s New World
Oh yum! Those look good! I love pizza!
I’m with you on using just a little sauce. However, I’m a total cheese freak. Years ago I was on Weight Watchers & cheese had a lot of points. I could not give it up though. I worked around it.
Some of the pizza places here have gotten pretty darn expensive, I’ll have to try making my own. Plus, you have free rein over what you can put on top.
Food is usually healthier & less fattening when you do it yourself because you can control what goes in it.
Oooooooooo Miss Vanessa Thank you Thank you Thank you!!! My Seany will be so happy and excited! I was soo excited when I checked in today and saw the headlines!! 😀
I am going to suprize him this weekend; thank you so so much for taking the time to write down your specialties! I cannot wait!!!
xoxo Heidi
Thank you for the recipe, Vanessa! Your pizza looks absolutely wondrous! Yum! Hope you have a great weekend.
Your veg pizza w/pesto looks super gourmet ~ do you find the kind of pan used makes any difference on the crust?
There’s a pizza place here that has a Dreadhead Vegetarian pizza w/almonds (and it isn’t cheap) This looks way better
Can’t wait to try this……
Jill, I used to use a regular cookie sheet, but I bought a couple of those
really huge round pizza baking sheets, a bit thinner and round – and it works
like a charm!!! I know some folks like pizza stones – but I stick with
metal, for now at least 😉
Blog: http://www.aFancifulTwist.com
Website: http://www.VanessaValencia.com
In a message dated 1/18/2013 5:32:45 P.M. US Mountain Standard Time,
Omg yum yum yum! Everything you create! So wonderful and delicious looking. Trying to watch my calorie intake recently but now I just want to bake up a big old Vanessa inspired pizza! Do you like goat cheese? I believe you’ve shared that cheese isn’t your favourite thing in the world though.
Drooooool! Your pizzas look amazing 🙂
Sounds so very good…Yummmm Looks like an another Vanessa masterpiece.
Wow!!! That is some fabulous pizza!! I can’t take my eyes off of it!
Ooooooh, I’m drooling over the pesto, mushroom, fresh tomato, and spinach pizza. That looks delicious!
I wish I didn’t like cheese, but I love it! Your pizza looks delicious.
I love spinach on pizza. We cut up our tomatoes, squeeze out all the seeds, dice them and pat them dry on paper towels. We always put them on top of the mozzarella so any remaining moisture doesn’t make the crust soggy. I do like barilla for sauce, but we tyically go red sauce free. I also prebake my crust for a couple of minutes to make sure it is crusty.
Now I want pizza!
I know exactly what you means about the red sauce and cheese. I much prefer something else, like a white sauce or the pesto sounds good too. Even have tried barbecue sauce with chicken. OK, now I am hungry!
Oh Me Goodness, of all days to log in on my blog….PIZZA DAY!!! My Enchantress, my Muse, how I have missed you. I have resolved that by my birthday, My New Year, I shall carve out time for blogging. It has brought me so much joy and the best of friends, and it is time to do something for ME again. I so miss the Magic of You.
**blows kisses** Deb
This looks so good, sweet friend! I have made homemade pizzas for years and even made one tonight. I’m going to give you a tip and I hope you’ll try it. Your recipe is so very close to mine! OK…mix your dough just like you wrote it out, except leave out the olive oil. Now, grease your pizza pan. Shape your dough into a ball in your hands, put it on the pizza pan. Pour a couple of tablespoons of oil on top of the ball of dough….and start pressing it out on your pan. Don’t over work it…just press it lightly in all directions. Then put it in a hot oven for about 6 minutes. Take it out and put your toppings on and bake. It works so well and you don’t have to roll it out. Let me know if you try it!
Thanks for the recipe. It looks yummy!
Thank you for the recipe! Your pizzas look sooooo good.
I am also glad to know you can use homemade oat flour, since I can’t eat wheat. Super awesome!
Thank you thank you thank you!!! Your pizzas always look delicious! I can’t wait to try it!
Vanessa,
This looks so yummy!!!! I will have to try it! Homemade is the best🖤 Thanks so much for sharing!
xoxo.
Dena
Thanks so much for the recipe! Can we use the quick cook oatmeal for the oatmeal flour? Can you divide it in 2 to make 2 smaller ones (my kids are picky eaters). The kids would sooo love to help out- it looks like fun to make 🙂
Lovely Nathalie, I almost always make two out of it, instead of one huge
one 😉
Blog: http://www.aFancifulTwist.com
Website: http://www.VanessaValencia.com
In a message dated 1/20/2013 3:16:45 P.M. US Mountain Standard Time,
Oh, my mouth is watering! I think my favorite would be the pesto too…
Thank you for sharing this, dear Vanessa!
xoxo
Yumm! Yumm! Your pizza photos look soooo delicious!
Thank you for the pizza dough recipe!
=^..^=
Miss Teresa
Oh my! This looks delicious, and with hubby on a salt free diet, I could use a salt substitute, and he could have pizza again (which he loves, but hasn’t had in forever) – Thanks so much!!
🖤 Carolee
Sis, I want some pizza now… real bad! I loved the pesto one that you so graciously made at my request sans the cheese. Maybe I can come over so you can make some?? Pretty pretty please… with a cherry on top???
Thanks for the recipe!
These look so good, Vanessa.
I’m going to have to try this.
It looks intimidating, though.
I like bread and dough. Like CRAZY.
But it seems like our constantly changing climate
makes the rising process kind of tricky.
Works one day, doesn’t the next.
Boooo!
I want YOU to make all my dough!
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Oh wow! All these pizzas look DElicious! There is nothing like homemade pizza. I found a really quick and tasty pizza sauce recipe. I don’t purchase sauce anymore. I love including jalapenos on my pizzas – so funny since I used to dislike them so much! LOL All these pictures have me craving pizza bigtime! xoxo
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Really good pizza dough! A little weird the first time I mad it though, I think I didn’t add enough flour.
First attempt at pizza dough and I tried this. Besides the fact I always underestimate the stickiness and
Need for TONS of flour on hands to make it not stick. I figured it out. Used 2/3 wheat flour, 1/3 all purpose. I also accidentally bought active dry yeast. I just let it sit I’m water 5 min. And I divided pizza to save some dough and since crust was thinner I only cooked it 15 min. I’m so impressed I’m still eating while posting! Thank you so much! (From a huge pizza fan!!)
Okay that looks amazing! Mine always turns out so thin and I don’t know why. I just had the best pizza in Calgary (http://www.chicagodeepdishpizza.ca/en/) and now I’m determined to learn how to make good dough. I’ll definitely be giving this a try.
I made the original recipe using cups to measure, spoon flour in and level off with straight edge, and only let mine rise a few hours and it still turned out one of the best doughs ever! It was full of little bubbles and very elastic and had great flavor. Hubby is still raving over the “garage pizza” as we call it.
I placed this dough to sit in the hot garage to rise as I refused to turn on the oven in this summer heat wave. Hey, it works.
I can’t tell you how amazing this looks. I would love more than anything to make this pizza in Calgary, for my mother in law when she comes to visit! I can’t wait to try this! http://www.atlaspizzasportsbar.com/Menulist/Display/
This looks absolutely amazing. I think I have tried about a million pizza dough recipes too, but I have never found one that I truly love. But if you have been picky all of your life, this must be a pretty great recipe. Thanks for posting; I can’t wait to try it.
That pizza looks amazing and you really know how to make it look really tasty. You are really good at what you do and you should continue doing what you love to do. When you are looking for the right pizza for you, what is it that you look for?
Jak Manson | http://www.chicagodeepdishpizza.com
Me and my wife have been looking at new pizza recipes we can find. And we came across http://ledospizza.net and their pizza looks delicious. I just need to find a way on how we can get the recipe.
I can’t wait to try this recipe Friday night. Do you think it is possible to half the recipe to make one medium pizza? Also, do you have any experience with freezing the dough to use at a later date?
I had no idea about your ideas in the “what to do” and “tips” sections. I can totally envision that these tactics will help me create a better tasting pizza. Hopefully, when I create my pizza it will look (and taste) as good as yours.
http://www.riverviewpizza.com
I would love to go to a pizza restaurant. I always love pizza. However, I feel like everybody does really. It’s pizza.
Jim Tracy | http://www.riverviewpizza.com
Yummy pizza
Yuuum! I love pizzas. Thanks for sharing the recipe for pizza dough. I will make my own too.
Vanessa,
This looks so yummy!!!! I will have to try it! Homemade is the best🖤 just as you explained Thanks so much for sharing!