3 Key tips when making your own pizza dough

All pizza dough recipes have the same foundation. But not every type of flour or yeast is the same

Pizza is a classic staple of Italian cuisine. The Italian way of cooking is all about simple recipes and superb ingredients. And that’s what pizza’s all about. Pizza dough is made from just four ingredients: flour, water, yeast and salt – sometimes with a splash of olive oil if preferred. Two of these ingredients require a bit of consideration. First up: your flour. You want to choose it wisely. Why? Because it affects your pizza in more ways than you might think. Let's take a look at your options.

Flour for pizza dough

• Plain flour - Lots of people use plain flour to make pizza dough. It pops up in loads of recipes, and you can get it from just about anywhere. Chances are, you probably already have some in your cupboard. Plain flour contains a good amount of protein and is easy to handle. But will it result in the chewiest or crispiest crust? Probably not. Nonetheless, it’s a solid option. It makes for a proper pizza, with a good balance of softness and structure.

• Bread flour - Want a pizza crust with a bit more chewiness? Then bread flour is your go-to choice. It has a higher protein content, so you’ll build up more gluten and end up with a good-sized, slightly chewier and denser crust.

• 00 flour - Also known as: the holy grail of flour. And rightfully so. It is finely ground and low in protein, and will turn your crust into the crust of all crusts. Incredibly soft and tender, yet delicate and thin. No wonder it’s the gold standard in Italy. 

Yeast for pizza dough

Secondly: the yeast. Your choice of yeast depends on a few things. How much time do you want to spend making your pizza? How do you want your crust to taste? And are you going for a traditional or a quick-rise method? Let’s explore your options: 

• Active dry yeast - Lots of pizza doughs are made with active dry yeast. It’s a popular choice. Want to use it in your pizza dough? First, you’ll need to activate the yeast with warm water – a temperature between 35 and 40 degrees Celsius will do. After that, mix it with the flour and the other ingredients.

• Instant yeast - It’s a lot like active dry yeast, but a bit more convenient. No need to activate it with warm water. Just sprinkle it directly into your dough.

• Fresh yeast - Fresh yeast is a less common choice, but some pizza purists swear by it. Why? Because it makes for a richer and more robust flavour.

• Sourdough starter - You know those pizza crusts with a distinct, slightly sour taste and a chewy, rustic texture? They’re made with a sourdough starter; a naturally fermented culture of fresh flour and water. Because the fermentation process calls for some time and patience, it’s more of a specialty leavening agent. But it’s worth the wait. Your pizza dough will have that unique sourdough taste. 

Kneading, proofing, and stretching: the key on making pizza dough recipes

Making your own dough from scratch isn’t just extremely satisfying, it also makes a delicious base for an authentic, homemade pizza. You’ll see, shop-bought pizza doesn’t stand a chance anymore. But before you get your hands doughy, let’s learn about the theory behind the three key steps of the pizza making process: kneading, proofing and stretching.

Kneading your pizza dough

You can’t make great pizza dough without kneading it properly. Because that’s how you build up the dough’s gluten structure, giving it elasticity and strength. While kneading by hand has its charm, it also takes quite a lot of work and skill. Why not let your KitchenAid Stand Mixer and Dough Hook do the kneading? Use Dough Hook at a low speed. This way, you’ll have your hands free to focus on your toppings.

How do you know when to stop kneading? First of all, always follow the kneading time that’s mentioned in the recipe. But when in doubt, do the windowpane test. It’s a quick trick to find out if your dough is sufficiently kneaded. Take a small chunk of dough and stretch it gently. As you pull, the dough should become thinner and thinner, without tearing. If you reach the point where it’s so thin that the light is able to pass through it – just like with a windowpane – your dough is ready. 

Proofing your pizza dough

Proofing your pizza – which simply means letting it rise – affects the flavour and texture of your pizza crust. But it’s not a one-size-fits-all process. The best proofing method for you depends on a couple of things. Which yeast are you using? What kind of pizza do you want to make? And when did you plan on eating it? There are two main ways to proof your pizza dough: 

• In a warm place

Looking to make a pizza crust rather quickly? Then this should be your go-to method. Cover your dough and place it in a slightly warm and moist place. The warmth helps the yeast kick in, while the humidity keeps the dough from drying out. Do you have a Bread Bowl? Then by all means, pull it out. It makes for the perfect environment for your dough to rise.

• In the fridge

If you’re not in a rush, try proofing your pizza dough in the fridge. It takes a bit more time, but the slow fermentation will bring out more complex flavours, and produce a chewy, airy texture. Simply place your dough in a bowl, cover it with cling film, and let it rise in the fridge for a minimum of 24 hours. 

Stretching your pizza dough

When it’s time to stretch your pizza dough, there’s only one major tip to keep in mind. Stay away from a rolling pin. It only squeezes the air from your dough, leaving you with a dense, tough texture. Use one of these techniques instead: 

• Simple stretching method

Place your dough in the middle of a floured surface. First, flatten the round of dough with your hands. Then, gently press down on the dough from the centre towards the edges with your palms. You don’t want it to tear, so do it gently and softly, without using your fingertips. While you’re pressing it, rotate the dough from time to time to keep an even thickness.

• Knuckle method

First oil your hands. Then, gently place the pizza dough on your knuckles and lift it to eye level. While you hold the dough's weight with your knuckles, slowly move your hands apart and stretch the dough. 

• Steering wheel method

Here’s where we let gravity work its magic. It will naturally stretch and strengthen the dough. Just pick up your pizza dough by the edge and hold it like a steering wheel. As you rotate the base, gently pinch along the edges.

Assembling and baking your pizza -  go all out on toppings and turn the heat up

When your pizza dough has finished rising and your oven is flaming hot, you’re ready for the grand finale: assembling and baking your pizza.

Putting the perfect pizza together

First, top your pizza base with a generous layer of a tomato sauce. The rich, tangy taste of tomatoes is a great foundation for an authentic pizza. Want to make your sauce from scratch? Try this classic marinara sauce. It’s deliciously simple, and full of flavour.

On to toppings. If the crust is crispy, and the sauce is flavorful, a pizza doesn’t need much more than a bit of cheese. But you can top it any way you like. From classic combinations with mushrooms or prosciutto, to more adventurous toppings like chicken tikka masala or a pear and blue cheese combo.

Baking your pizza

The key to baking a homemade pizza that’s as good as a pizza from your favourite Italian place? A flaming hot oven. Pizzas like it hot. The hotter the better even. So, whether you use a classic oven, an outdoor grill or a pizza oven, always preheat it to the recommended setting –  usually around 260 degrees Celsius for an oven and 400 degrees Celsius for a pizza oven – with your baking sheet or pizza stone inside. Then pop your pizza onto the hot baking sheet or pizza stone for an evenly-cooked, crispy crust on the bottom and sizzling cheese on top. 

In the mood for pizza? Try these homemade pizza recipes

Now that you understand the basics, you’re all set to make some delicious homemade pizzas. Whether you’re in the mood for a classic pizza or a more adventurous one, these flavourful pizza recipes are bound to satisfy your appetite.