For me, pizza is a perfect comfort food! Especially when you make it at home, with any topping that you want. And all delicious pizzas in the world, no matter what topping you are using, have one thing in common – soft and rustic pizza dough. That is why I decided to share this pizza dough recipe with you. It is so easy to make and so perfect that you will never need any other recipe for the pizza dough.
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I remember the time when I lived with my family near a pizzeria. Professional Italian chef was making pizzas and baking them in one of those big brick ovens. It would literally take 1-2 minutes for every pizza to be done. That is how hot that oven was.
So, we were sitting at the table one night and waiting for our pizza. My mom asked if she could get the recipe for the dough because it was really delicious and soft but still had crispy crusty edges. And the pizza chef told her that there are no secret ingredients. The only way to make the best pizza dough to knead it by hands.
And here I am, 20 something years later, recreating that same recipe for pizza dough, and it never failed me. Every time, my pizza is really delicious, and I get the perfect crust.
The only difference, that I sometimes do, is instead of rolling the dough on a floured surface I use semolina to get even more crunch to the crust (well I guess that can be called a ”secret ingredient”, wink, wink).
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How to make the Perfect Pizza Dough
As the Italian chef told my mom, there is no secret ingredient. All you have to do is knead it and then let it rise. And I really mean ”LET IT” rise. Never believe in those recipes that say you will have your pizza dough ready in half an hour. Most of them will give you hard crust, and you don’t want that.
So here is what you have to do. Take the strong bread flour and combine it with salt. Mixing the salt into the flour will help the pizza dough to rise more evenly. Then add active dry yeast, sugar, lukewarm water and olive oil. You don’t have to mix them separately and wait for the bubbles. Just add everything to the flour. Now it is time to get your hands dirty!
First, mix with your fingers until everything is combined, and then turn everything over on a working surface and start kneading. Stretch the dough in all directions. Press it, beat it, it doesn’t matter. There is no the right or wrong way, as long as you are working your pizza dough on the surface (for me kneading is kind of therapeutic process). You will have to knead it for at least 8-10 minutes to get the dough really elastic and soft. It will also stop sticking to your hands, so that is one of the signs that it is done.
Now all you have to do is let it rise for 1-2 hours, until it is bubbly and doubled in size. After that use it to make your favorite pizza with special toppings and enjoy. What is your most favorite pizza topping? Do you have any secrets for making a perfect pizza crust? Share your thoughts and opinions in the comments below. I would really like to know what you think about this recipe!
Anchy
Yields 4-5 pizzas
This is the best and NO-FAIL recipe for the perfect pizza crust you will ever make.
2 hrPrep Time
2 hrTotal Time
Save Recipe
Ingredients
- 1 kg (2 lb) strong bread flour
- 1 tsp sea salt
- 1 Tbsp active dry yeast
- 1 tsp sugar
- 2 Tbsp olive oil
- 500 ml (2 cups) lukewarm water
Directions
- In a big bowl mix together bread flour and sea salt.
- Add active dry yeast, sugar, olive oil and water, and mix to form the dough.
- I would recommend adding water gradually because different flours need different amounts of water.
- Turn the dough on working surface and knead it for about 8-10 minutes, until it is soft and elastic, and not sticking to your hands anymore.
- Return the dough to the bowl and cover with plastic wrap. Let it rise for 1-2 hours in the warm place, until doubled in size.
- After it's doubled in size it is time to portion out your pizza dough, roll it*** and top with your most favorite toppings.
- Bake your pizza at the highest temperature that your oven can be heated to. Mine is 250°C (480°F) until everything is nice and done. Enjoy!
Notes
***To make your pizza dough stay soft but still have that crunchy edges use the semolina to roll your pizza dough, instead of regular flour. You will be amazed by the result.
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Did you enjoy this recipe? I would like to know what you think in the comments below. If you make it don’t forget to post it on Instagram and tag me @simply.anchy, because I love to see all of your kitchen creations. Also be sure to follow me on Instagram, Pinterest and Facebook, so that you never miss any of my recipes and posts.
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