What Do You Need To Make Pizza Dough

Hi everyone! I’m so excited to tell you how to make pizza dough from scratch. Making your own dough is a great way to get creative with ingredients and make something that tastes delicious every time. Plus, it’s really easy – all you need are a few simple kitchen staples.

In this article, I’ll show you what exactly you need to whip up some homemade pizza dough.

So let’s dive in!


I love making pizza dough! It’s a fun and easy way to make your own delicious bread.

The most important part of the process is getting the right flour for the job. When it comes to bread making, I always use a high-gluten or ‘bread’ type flour. You can find these at any grocery store in either white or whole wheat varieties.


Once you’ve got your flour sorted out, it’s time to start kneading! Kneading techniques are key when it comes to pizza dough – if you don’t get enough air into the mixture then your crust will be dense and heavy instead of light and fluffy.

And this isn’t just about working up a sweat – using different motions like folding, pushing and turning helps develop gluten proteins that give your pizza its structure and texture.

The end result should be a smooth, elastic ball with an almost silky feel that doesn’t stick too much to your hands.

With this simple base recipe under your belt, you’ll have no problem adding whatever toppings take your fancy!


Moving on from flour, the next essential ingredient in pizza dough is salt.

In particular, you should use either kosher or sea salt for best results.

Kosher salt has large flakes which don’t dissolve as quickly when incorporated into doughs and batters.

This makes it a great choice for baking applications since it provides more control over how much of the salty flavor comes through.

On the other hand, sea salt often has trace amounts of minerals that can add complexity to your final dish – especially if you’re using a wood-fired oven to bake your pizza!

But no matter what kind of salt you choose, make sure that you don’t go overboard with it – too much will overpower all the other flavors in your pizza crust and ruin its delicate balance.

Just remember to measure carefully and err on the side of caution when adding any sort of seasoning to your pizzas!

With just these two ingredients, you are well on your way to crafting delicious homemade pies every time.


I’m sure I’m not alone in having an obsession with pizza dough. It’s just so versatile and delicious! Plus, it’s relatively easy to make if you have the right ingredients.

One of those key components is yeast, which comes in a variety of forms for different applications. Yeast varieties range from instant dry yeast, active dry yeast, and fresh cake yeast – all with their own unique properties that affect the flavor and texture of your final product.


Instant dry yeast can be added directly to other ingredients without proofing or dissolving first; however, this type may produce a more sour-tasting dough than others. Active dry requires proofing before use but produces breads with a better structure and springiness than its instant counterpart. Finally, fresh cake yeast needs to be dissolved before using but gives off a milder flavor while also providing additional leavening power due to its higher moisture content.

So when making pizza dough (or any other baked good) it’s important to consider what type of yeast works best depending on the desired outcome. The wrong choice could mean sacrificing some much needed rise time or even ruining the entire batch altogether!

Olive Oil

I love using olive oil when I’m making pizza dough. Not only does it add a delicious olive flavor to the dough, but there are also many health benefits associated with this cooking ingredient.

Olive oil is high in monounsaturated fats and antioxidants that can help reduce inflammation, lower cholesterol, and protect against heart disease. Additionally, its smoke point of 210°C makes it an ideal choice for baking or frying food at higher temperatures.

When selecting which type of olive oil you should use for your pizza dough, extra-virgin olive oil is always the best option due to its superior taste and quality. Extra-virgin olive oil has been cold-pressed from olives and contains fewer impurities than other types of olive oils such as light or pure.

Plus, since it’s unrefined, it retains more of the beneficial antioxidants and natural flavors found in olives. The robust taste and health benefits that come along with extra-virgin olive oil make it perfect addition to any homemade pizza dough recipe!

And if you want to take things up a notch – try adding some fresh herbs like rosemary or thyme for added flavor.


I’m a big fan of making pizza dough from scratch, and one of the most important ingredients is water. It’s essential for both hydration level and dough consistency. The amount you use depends on what type of flour you’re using – generally speaking, all-purpose or bread flour requires more liquid than whole wheat flour.


When it comes to choosing the right kind of water, I usually stick with filtered tap water because it has just the right balance of minerals that make a great crust. If your local water supply isn’t ideal, though, bottled spring or distilled water can work as well. Just keep in mind that mineral content might vary from one bottle to another so be sure to adjust accordingly when adding other ingredients like salt and yeast.

No matter which type of water you go with, be careful not to add too much – overhydrating the dough will result in an overly sticky texture and won’t allow it to rise properly during baking. So remember: start slow and gradually increase until you get the perfect consistency!

Frequently Asked Questions

What Type Of Flour Should I Use?

When making pizza dough, it’s important to choose the right type of flour.

For a gluten-free and fat-free option, you can’t go wrong with almond or coconut flour.

Almond flour gives your dough an earthy flavor that pairs well with olive oil, garlic, and herbs.

Coconut flour creates a slightly sweet taste for those who prefer something sweeter.

Both are excellent options if you’re looking for a healthy twist on traditional pizza crusts.

How Much Yeast Do I Need?

When it comes to making pizza dough, you’ll need yeast – but if you don’t have any on hand, there are some great substitutes.

For a classic crust that rises nicely, try using baking powder or baking soda instead of yeast; just keep in mind that the rising temperature should be adjusted accordingly.


As for how much yeast is necessary when you do use it, generally speaking two teaspoons for every cup of flour will suffice.

How Long Do I Need To Let The Dough Rise?

When it comes to the rising time for your pizza dough, you’ll need to keep in mind how much yeast is used – more yeast will lead to less rising time.

Generally speaking, you should let your dough rise at room temperature until it’s doubled in size; this could take anywhere between 1-2 hours depending on the amount of yeast and other factors like ambient temperature.

Once your dough has risen sufficiently, you’re ready to shape and bake!

Is It Better To Use Fresh Or Dried Yeast?

If you’re looking to make the perfect pizza dough, using fresh or dried yeast is an important factor.

Fresh yeast gives your dough a lighter, fluffier texture and tends to rise more quickly than dry yeast when rising temperatures are optimal.

That said, if you don’t have access to fresh yeast, there are plenty of viable substitutes out there such as active-dry yeasts, instant yeasts and even baking powder.

Ultimately it comes down to what works best for you based on availability and preference!

What Is The Best Way To Knead The Dough?

Kneading pizza dough is an essential step in making the perfect pie.

The best way to knead your dough is by using oil instead of flour on your hands and surfaces, as this will help keep the dough from sticking while you work with it.

You can also add herbs or spices for extra flavor if desired!

Gently stretch and fold the dough over itself repeatedly until it becomes smooth and elastic – about 5 minutes should do the trick.

This process helps develop gluten structure that gives pizza its signature chewy texture.


Making pizza dough from scratch can be intimidating, but with these easy tips it doesn’t have to be.

I recommend using all-purpose flour for the best texture and flavor.

Yeast is an essential ingredient in making pizza dough; fresh yeast will give you a better result than dried!

To get the perfect consistency, knead your dough vigorously until it’s smooth and elastic.

Finally, let the dough rise for about two hours before forming your pizza crusts.

With this knowledge under my belt, I’m confident that anyone can make delicious homemade pizza dough.

It takes just a few simple steps and basic ingredients to create something truly special – so why not try it out tonight?