Making your own pizza at home feels a bit hipster to me.
But, to be honest, I’ve been making my own dough for pizza for several decades now. That’s hardly a hipster thing now, is it?
A word of caution: If you are looking for a simple recipe for good at-home pizza dough, then I’ve got a great one for you. If you’re looking for hip ingredients or trendy “hacks” you may have to look elsewhere.
I say that as a caution. To create the “perfect” pizza oven at home, there are a lot more steps involved in the process. I say leave the pepperoni pizza making to the local pizza slingers, because they have the set-up and experience to produce a great pie over any home version I’ve ever tasted.
It’s better for you to reserve your pizza making skills for something that’s special or just “you”. For example, when I get in the mood for homemade pizza, all I want is a super messy ricotta and cheese calzone, which is hard to find around these parts…especially the way I make it, naturally!
So here’s my basic pizza dough recipe, which can be used for both pizza or calzone making. I usually make two batches–not a double batch, two separate batches at the same time. One batch will make two large pizza or two full half moon calzones.
Pizza Dough Ingredients:
- 2 cups flour (I always use King Arthur Unbleached All-Purpose Flour)
- 1 and 1/4 teaspoons of instant yeast
- Three quarters of a teaspoon of salt
- 2 tablespoons olive oil, divided
- 3/4 cup lukewarm water
Directions for making basic pizza dough:
- Combine all but 1 tablespoon olive oil in a bowl and mix.
- Mix and knead lightly to form a soft, smooth dough ball. Do not over knead or your dough will be tough.
- Lightly grease a bowl with the remaining olive oil and turn your dough ball around in the oil to coat thoroughly.
- Cover the bowl using plastic wrap and a towel and allow to rise until about twice it’s size, which will probably take about 2 1/2 hours in a normal kitchen. You can tell it has risen enough when two finger pokes made in the dough don’t fill back in.
- Turn the dough out to your workspace and gently deflate it. Knead it a bit to make a smooth, flexible dough. Divide the dough into two equal sized dough balls.
- At this point, you can either freeze your dough for later use or use it to make your own pizza or calzone.