My husband would eat pizza every single day of the week if he could, but that’s a huge bore for my ever wandering taste buds.
But there is something to be said for eating a good, hearty pizza every couple of weeks.
I’m not usually a big fan of commercial pizza parlors as I often find the toppings too greasy, and I’m picky about the taste, thickness and crunchiness of my dough. (Being obsessed with cookie dough and bread dough will do that to you).
So I prefer to make my own pizzas at home with my trusted pizza dough recipe and all the toppings I want.
For my latest batch of pizzas, I made myself a pesto, cheese, spinach, tomato and turkey pepperoni concoction with plenty of black olives.
I made my husband a spicy tomato sauce pizza with red pepper flakes and all the same toppings, plus about double the amount of turkey pepperoni.
My pizza dough recipe is super easy to make and you can modify it as you please by subbing in whole wheat flour or different types of herbs.
Try it tonight!
Perfect Homemade Pizza Dough
- 3 ¼ cup all-purpose flour
- 1 cup all-purpose flour, set aside
- 1 tablespoon salt
- 2 packets instant yeast (I prefer Fleischmann’s RapidRise Yeast)
Note: Each yeast packet has 2 ¼ teaspoons of yeast in it, in case you buy a jar of yeast.
- 1 ½ cups warm water
- 1 teaspoon dried or fresh thyme
This recipe makes four pizzas, each with a 10-inch diameter and ½-inch thickness. I often cut the recipe in half to make two pizzas just for my husband and me.
- In a stand mixer, whisk together the 3 ¼ cups flour, salt, yeast and thyme.
- Heat the water to 115 to 120 degrees Fahrenheit. Warm the water for about 30 seconds in a glass measuring cup in the microwave, followed by 10-second heating intervals. I use a cheap candy thermometer to measure the water temperature. It’s easy to get the water too hot, so take your time. If the water is not warm enough, the yeast won’t activate. On the flip side, water that is too hot will kill the delicate yeast.
- Slowly add the warm water to the dry ingredients. Using a dough hook, mix the water and the dry ingredients on low speed (speed “2” on most stand mixers) for two minutes.
- Slowly add the remaining cup of flour and mix for about three to four minutes. You want the dough to be firm, but not too sticky.
- Let the dough rest in the bowl for about 10 minutes. It should just about double in size.
- Divide the dough into four balls of about equal size. Roll each dough ball out on a lightly floured surface using a rolling pin. Roll each piece into a 10-inch circle.
- Place the dough on a greased pan or baking sheet. Then load up your pizza with sauce, cheese and other toppings. Have fun and be creative!
- Bake the pizzas at 400 degrees Fahrenheit for 22 minutes.
- Remove the pizzas from the oven. Allow to cool for about five minutes before slicing. Don’t eat the pizza if it’s still too hot. Burning the roof of your mouth on hot pizza is something we’ve all done and it’s truly a bummer.