Damn Delicious

Homemade Pizza Dough

Homemade Pizza Dough - So much easier to make than you think, and it's such a game-changer! Perfect for pizza night and it's freezer-friendly!

So much easier to make than you think, and it’s such a game-changer! Perfect for pizza night and it’s freezer-friendly!

Homemade Pizza Dough - So much easier to make than you think, and it's such a game-changer! Perfect for pizza night and it's freezer-friendly!

If you have not tried homemade pizza dough yet, this is it for you guys.

It’s quick, it’s easy, and it’s foolproof. And it makes two pizza balls so you can make both for pizza night, make one and save the other, or freeze both as needed. IT IS ALL GOOD.

Top with all your desired toppings. I like to keep mine classic with fresh mozzarella, parmigiano-reggiano, and basil but honestly, anything goes!

Homemade Pizza Dough - So much easier to make than you think, and it's such a game-changer! Perfect for pizza night and it's freezer-friendly!

Types of flour:

  • I personally prefer using a combination of white whole wheat flour + all-purpose flour.
  • You can absolutely use all all-purpose flour if you prefer, or if that is all you have on hand. This will yield a chewier crust.
  • 00 flour (found online and specialty Italian grocery stores) can also be used for a noticeably silkier texture.
  • Bread flour can be substituted for a crispier crust but may require additional water. Add 1 tablespoon at a time until the dough comes together.

Homemade Pizza Dough - So much easier to make than you think, and it's such a game-changer! Perfect for pizza night and it's freezer-friendly!

Homemade Pizza Dough

So much easier to make than you think, and it’s such a game-changer! Perfect for pizza night and it’s freezer-friendly!

1 hour

Ingredients:

  • 1 1/2 cups warm water (105-110 degrees F)
  • 1 envelope rapid rise yeast
  • 1 tablespoon honey
  • 1 1/2 teaspoons kosher salt
  • 1 1/4 cups white whole wheat flour
  • 2 tablespoons olive oil
  • 2 1/2 cups all-purpose flour, plus more, as needed

Directions:

  1. Combine water, yeast, honey and salt in a small bowl; let stand until foamy, about 3-5 minutes.
  2. In the bowl of an electric mixer fitted with dough attachment, beat white whole wheat flour, olive oil and water mixture at medium speed until well combined.
  3. Gradually add all-purpose flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 5 minutes.
  4. Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size, 30-45 minutes.
  5. Working on a lightly floured surface, divide into 2 equal pieces*; gently knead before using.

Notes:

*TO FREEZE: Roll into a ball and place dough into separate Ziploc bags. Place in the freezer for up to 2 months. Let dough stand at room temperature until thawed, about 4-6 hours.

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9 comments

  1. Rated 5 out of 5

    I’ve been messing with a lot of pizza dough recipes trying to find a good consistent one.

    I tried out your recipe because I thought the substitution with the honey instead of sugar was a nice touch to feed the yeast. I did take some liberties to change the process in some aspects like mixing the salt with the flour instead of with the yeast and honey. I also used vegetable oil to oil the bowls since I find olive oil tends to clump up and congeal for these purposes.

    Other than that, this made a large dough ball that easily came together with no additional flour (I used bread flour) or water in the stand mixer. It proofed A LOT in the bowl I put it in, so next time I’ll leave it to proof in the original mixing bowl. On a pizza steel heated up to 525 degrees F, it made two crispy 15 in. pizza that puffed up nicely and I honestly could’ve stretched it out to 16 in. without tearing the dough.

    I’ll continue to use this recipe. Thanks for posting it!

  2. Rated 5 out of 5

    Thanks for another winning recipe. Just want to pass on some wisdom about dough of any kind: I use good tasting bottled spring water or filtered bottled water in the dough. I live in South FL and our water tastes disgusting – I’ve actually ruined dough with tap water. If anyone else can use this information, I’m glad to help. Same is true for bread or rolls, use the best quality water if you live where the tap water isn’t the best. Now we need a Damn Delicious San Marzano tomato Pizza Sauce to match this, right? LOL

  3. the best pizza crust i had was on vacation in kauai and the waitress said they mixed in corn meal or something like that. have you ever heard of that? it was so crispy and flavorful. if that is something i could try with your recipe, how much should i add and would it be corn meal or is there such a thing as corn flower? thank you

  4. I have a question. If I wanted to use only 00 flour do I use the same amount as the all purpose flour, and the whole wheat flour, total of 3 1/4 cups?

  5. Rated 4 out of 5

    I do not have a mixer…is it necessary? I am sure I am not the only one to have few household appliances.

  6. Do you knead if you are freezing before you use it?

  7. Can I freeze the dough?