Basic Pizza Dough Recipes    

This section is called Basic Pizza Dough Recipes, but you can be sure that these doughs make a crust that is anything but basic and boring. In fact, these are some of the very best recipes I've tried, along with some variations that have worked out great for me. One thing you can count on...making pizza dough is not hard. Trust me! You can do this, and you'll end up with the best tasting pizza you've ever had, made at home, right from your own oven.

If you want to have extra fun making your pizza, be sure to include your family and friends. Everyone loves to work with dough, from your littlest ones to your seasoned chef.

In addition to the recipes, you'll probably want to read up on all the tips and tricks I've compiled to make getting your pizza in the oven, well, easy as pie!

Basic Pizza Dough I
This recipe is the favorite in our house. It has lots of flavor, a wonderful texture, and is easy to work with. I often substitute 1/2 cup of whole wheat flour for 1/2 cup of the bread flour to give it a slightly firmer bite and heartier texture, without affecting the tenderness of the crust. 

2/3 cup water
1 tablespoon olive oil
1/4 teaspoon salt
2 cups bread flour
1 teaspoon yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning (or a combination of oregano, basil, thyme, and rosemary)

Basic Pizza Dough II
This one is very easy, reliable, and tasty. If you want thin crust pizza, be sure to make the crust thin when putting on your peel or baking pan as it does rise in the oven. You can also use it to make a thicker crust pizza. You'll end up with a nice light crust every time.

1 cup warm water (between 95 and 115 degrees F)
1 package yeast (equal to 2-1/4 teaspoons)
2 1/2 - 3 cups flour
2 tablespoons olive oil
1 teaspoon garlic salt (or regular salt)

Basic Pizza Dough III
This dough has an added special ingredient, honey, which adds just the right amount of depth and subtle sweetness to make it one of the best crusts you'll ever taste.

1 cup warm water (between 95 and 115 degrees F)
2 tablespoons honey
1/2 teaspoon salt
1-1/2 tablespoons yeast
3-1/2 cups flour
1/4 cup olive oil

Instructions for Basic Pizza Doughs:
Hand Mixing
In a large mixing bowl, combine the water, yeast, and some of the flour. Mix until well blended. Add remaining flour and all the other ingredients. Mix until the dough is well blended and forms a ball in the bowl. Turn the dough out onto a floured board or countertop and knead for about five minutes by hand, until the dough is elastic. Place the dough into a greased bowl and turn to coat the entire ball of dough. Cover with plastic wrap and let rise until doubled in size, about an hour. Punch the dough down, and let it rise for another hour or so. At this point, your dough is ready to roll out. 

Food Processor Mixing
You can use either the standard blade or the dough blade of your food processor. Into the bowl of the food processor, pour the warm water. Add the yeast, salt, and any other liquid ingredients. Mix on low for about 5-10 seconds until well blended. Add one cup of the flour and mix on low for about 10 seconds. Add the rest of the flour, and blend on high for one to two minutes or until the dough forms a ball. Turn the dough out onto a floured board or countertop and knead for one to five minutes by hand, until the dough is elastic. Place the dough into a greased bowl and turn to coat the entire ball of dough. Cover with plastic wrap and let rise until doubled in size, about an hour. Punch the dough down, and let it rise for another hour or so. At this point, your dough is ready to roll out. 

Stand Mixer Mixing
To make dough with a stand mixer, you need to make sure it is heavy-duty enough to knead dough. It should come with a dough hook, a sturdy base, and a motor large and strong enough to knead the dough for at least five minutes without overheating. You will mix your ingredients in the mixing bowl until well combined. Turn the mixture to low and knead the dough for at least five minutes or until it is smooth and elastic and forms easily into a ball. Turn off the mixer and pour a little bit of olive oil down the side of the mixing bowl. Turn the dough over with your hands to coat the dough ball, cover and let rise for about an hour. You will then need to punch down the dough, and let it rise for another hour or so. When this is done, your dough is ready to use.

Bread Machine Mixing
Follow the instructions on your bread machine, using the dough setting. For most bread machines, you place the wet ingredients in first. Salt and sugar are considered wet ingredients. Then add the flour and other dry ingredients, and finally add the yeast to the top. Set the pan in the machine, select the dough option, and press start. When it is done, you need to remove the dough from the pan and place it on a flour-dusted surface. Cover and let the dough rest for about 10 minutes. You can then roll or stretch your dough out, ready to top. You can also place it in the refrigerator is you are going to be using the dough later in the day (or the next day), or in the freezer for long-term storage.