How to Make a Proper Homemade Pizza Dough
Making the perfect pizza dough at home can seem daunting, but with the right technique, it’s totally achievable—even for beginners. The key to achieving this perfect dough lies in mastering the hydration process and allowing the gluten to develop naturally. This will guide you through the process of making your best homemade pizza dough, focusing on the essential steps, from autolyse to the final rise.
Recently, I decided to take on the challenge of learning how to make proper pizza dough for the first time, focusing on perfecting its hydration. It was an eye-opening experience, and I’m excited to share the process with you. You can check out my entire pizza dough-making journey in the video below, where I highlight both the hurdles and successes.
Ingredients
340 grams “00” Flour
210 grams Water (lukewarm)
9 grams Salt
1.8 grams Active/Instant Dry Yeast
Instructions
Autolyse: Begin by mixing 85-90% of the total water (180-190 grams) with 340 grams of 00 flour. This step helps the flour fully hydrate and initiates gluten development. Use room temperature or slightly warm water (75-85°F) to mix until the dough forms a shaggy, cohesive mass. Let it rest for 20-30 minutes. This resting period is crucial for enhancing the dough's elasticity and texture later on.
Activate the Yeast: In a small bowl, dissolve the active dry yeast in the remaining 20-30 grams of warm water (100-110°F). Let it sit for 5-10 minutes until it becomes frothy. This shows the yeast is alive and ready to work.
Incorporate Yeast and Salt: After the autolyse rest, add the frothy yeast mixture to the dough, along with 9 grams of salt. Mix until everything is well combined, ensuring the yeast and salt are evenly distributed.
Knead the Dough:
By Hand: Lightly oil your hands and a bench scraper. Knead the dough on a lightly oiled or floured surface for 5-10 minutes until it becomes smooth and elastic.
Using a Stand Mixer: Attach the dough hook and mix on low speed for 2 minutes. Then increase to medium speed and knead for another 6-8 minutes, until the dough pulls away from the bowl but remains slightly sticky.
First Rise: Form the dough into a smooth ball and coat it with a thin layer of oil. Place it in a bowl or airtight container, cover it with oiled plastic wrap, and let it rise in a warm, draft-free environment for 2-3 hours, or until doubled in size. Using the microwave or oven as a proofing box with a bowl of warm water can help create a humid environment, essential for a perfect rise.
Punch Down and Divide: Once the dough has risen, gently punch it down to release excess gas. Transfer it to your work surface and divide it into two equal pieces. Shape each piece into a tight, round ball by creating tension on the outer surface of the dough.
Second Rise: Place each dough ball into a greased baking dish, ensuring they don't touch during the rise. Cover with oiled plastic wrap and let them rise for another 1-2 hours at room temperature.
Final Preparation: After the second rise, the dough should be soft and airy. Carefully stretch or roll each dough round into your desired pizza shape. Now you’re ready to top your dough with tomato sauce, mozzarella, and your favorite toppings before baking!
HYDRATION!
With this guide, you've now learned the basics of making a proper homemade pizza dough, from the importance of hydration to mastering the kneading and rising process. By following these steps, you’ll be able to consistently create a dough that’s soft, chewy, and full of flavor, whether you’re aiming for a classic pizza or adding your own creative twists.
The more you practice, the better your dough will get, and soon you’ll be making pizza that rivals your favorite pizzeria. Keep experimenting, and enjoy the process—each attempt is a step toward perfecting your homemade pizza skills!