How to Make Pizza Dough

This pizza dough recipe is so versatile that It can be used for pizza, calzones or stromboli. Making your own dough adds a special and delicious touch to your own pizza.

Hi. It's Miranda with, and today, we are in the kitchen making some Pizza Dough. Now, this versatile recipe works great for pizza, calzone, or stromboli so let's get started. I have our ingredients all laid out here: 1 pound or 3-1/2 cups of unbleached bread flour, or more as needed; then we have 2 teaspoons here of honey, you could also use sugar; 1-1/2 teaspoons of table salt; 1-1/4 teaspoon of instant yeast; and then we have 1-1/2 tablespoons of extra virgin olive oil, or more as needed. So, we are going to start by combining all of our ingredients over here, in this bowl, and I've got a hand mixer here. You could also use, you know, just like an electric mixer but you're-- it will definitely help you out. And let's add in...our honey. Now, you may have noticed that I have this water over here as well. This is gonna come in a little bit later. I have 1-1/2 cups plus 2 tablespoons of cold water. It's gotta be 60 to 65 degrees, so I've put in some ice cubes that are now melting 'cause we wanna make sure it's cold. That's really important. Okay, so I'm just gonna kinda mix this together, and now we are going to add in the water. So you'll notice that I'm using this special little attachment, or if you have a big electric mixer you may have like a paddle attachment, but you don't wanna just use the regular, you know, old little like whisky attachment for this when you're making the dough. So we're gonna put this on...medium. And we are going to add in the water and then mix. Just keep on-- keep on keeping on, and when you're working with a dough, see at the bottom like how my flour has settled? So, the bottom's nice and floured but the top's kind of sticky, so it's nice to just kind of fold it over to absorb that flour. Perfect. And we're looking pretty good here. I don't wanna overmix it. There's definitely such a thing. And we don't wanna do that, so we have a nice-- we have a nice ball here, so we are going to let this sit now uncovered for about 5 minutes and then we'll come right back. Okay, so it's been 5 minutes. We've let our dough rest. It's very tired, it has a lot of work to do, and now, we are going to start kneading the dough, and you will need--lots of food puns today--some extra flour and some extra water as needed to knead, and also I'm gonna do this by hand because I just think it's so fun. Does anyone else remember the Curious George book where he's like tossing the dough? Do you remember that? I do and so ever since them, I've been fascinated with making dough, so I'm gonna do it by hand today. And because of that, I'm going to lightly flour my work surface here. You could, if you have one of those like stand mixers, or you can do it with the hand mixer but it's just-- it just takes like 2 to 3 minutes and it's just such a fun thing to do. For kids of all ages. Okay. So, I'm gonna toss this over and that's not what I want the final, you know, product to look like. What we want it to be is like a nice ball of dough that's a little bit sticky, but more like a post-it note, like if we put our finger on, it would pull off like a post-it note and just leave the tiniest layer of residue, not like this. So that means I need a little bit more flour. So we're just gonna go slowly, and I also have some cool water over there, in case you do a little bit too much flour then you need to add more water, et cetera, et cetera. So, we are just gonna keep doing that. More flour. And we are gonna knead this for like 2 to 3 minutes and, again, if you notice that it's sticking to your hand too much, then that's no good, so I'm just gonna knead, fold, knead, fold, and continue this for 2 to 3 minutes. Okay. So I've got my great little-- see, how that's like a tiny bit sticky? Exactly what I'm saying but like it's not coming off of my finger, there's just a little of this bit perfect residue, so let's set this aside. Now, you want a bowl that's twice the size of the dough, and you want it to be oiled, so I've lightly oiled it. I've just, you know, put some olive oil in here. We're gonna pop it in, and I'm just gonna toss it once to like coat it in the oil. Perfect. Okay. Now, we're going to put some plastic wrap over the top. This is our chilling process. We are now, with the plastic wrap firmly in place, we're gonna pop this into a refrigerator for at least 8 hours. If you notice that the plastic bulges at all, you can simply release some of the carbon dioxide by just lifting up one of the edges, sort of like burping it, you're gonna burp your dough, and then you'll be all set and then you're ready to go on and make some delicious pasta or calzone or stromboli, just follow your regular recipe, but there you have it, it's so easy and so worth making your own pizza dough. Thanks for watching, and for more great recipes and savings, visit us at
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