Foolproof Homemade Pizza Dough

This version explains why each step matters and how to get perfect results every time.

🧂 Ingredients (with notes)

Dry Ingredients

• 2½ cups bread flour (320g)
  High protein → strong gluten → chewy, elastic pizza crust.

• 1⅓ cups cake flour (160g)
  Lower protein → softer crumb; mixing with bread flour gives a balanced texture.

• 3 tbsp sugar (40g)
  Helps browning & fermentation.

• 1 tsp salt (5g)
  Strengthens gluten & adds flavor.

Wet Ingredients

• 1⅛ cups warm water (265ml)
  Ideal water temp: 38–42°C (100–108°F). Warm enough for yeast, not hot enough to kill it.

• 1½ tbsp unsalted butter, softened (20g)
  Adds richness, softness, and better browning.

Yeast

• Fresh yeast: 20g (0.7 oz)
  OR

• Instant dry yeast: 2¼ tsp (7g)
  Instant yeast can be mixed directly with flour. Fresh yeast should be dissolved in warm water.

🥣 Instructions (Greatly Expanded)

1. Mix & Knead the Dough

• Combine both flours, sugar, and salt in a bowl.

• Add yeast (or dissolve fresh yeast in the warm water first).

• Pour in warm water and add softened butter.

• Knead by hand for 10–12 minutes or with a mixer on medium for 6–7 minutes, until the dough is:

  ✔ smooth
  ✔ stretchy
  ✔ no longer sticky
  ✔ passes the “windowpane test” (stretch a small piece — it should form a thin membrane without tearing)

Tip:
If the dough feels too sticky, add 1 tbsp flour at a time.
If too dry, add 1–2 tsp water.

2. Divide the Dough

• Cut the dough into 2 equal pieces.

• Shape each into a tight ball by folding the edges toward the center and rolling it on the counter.

Why:
Creating surface tension helps the dough rise evenly and hold its shape.

3. Shape the Pizza Base

• Flatten each dough ball with your hands or a rolling pin.

• Use a bowl roughly the size you want your final pizza.
  Press the bowl lightly into the dough to create an imprint.

This helps you:
✔ make a perfect circle
✔ know where the inner “topping area” should be
✔ form an even crust edge

• Roll or push the outer edge upward to form a raised crust.

• Prick the center with a fork several times.
  This prevents large air bubbles from forming.

4. Let the Dough Rise (Fermentation)

• Cover the shaped dough with plastic wrap or a damp cloth.

• Let rise in a warm place until doubled in size:
  ⏱ 45–60 minutes at 25–30°C (77–86°F)
  ⏱ Or slower rise: 2–3 hours at room temp
  ⏱ Or overnight (best flavor): 14–18 hours in the fridge

Tip:
Longer, slower fermentation = more flavor, better texture.

5. Preheat Oven

• Heat the oven to 200°C (392°F) for 10 minutes.

• If you have a pizza stone or heavy tray, preheat it too — this gives a crispier bottom crust.

6. Add Toppings & Bake

• Increase heat slightly if your oven allows: 190–200°C (374–392°F).

• Spread sauce evenly but leave the raised crust untouched.

• Add cheese and your preferred toppings.

Bake for:
⏱ 15 minutes, or until the crust is golden and the cheese bubbles.

Signs it’s done:
✔ bottom is lightly browned
✔ crust is firm
✔ cheese is melted and slightly caramelized

🍕 Optional Add-Ons (Detailed Tips)

For Extra-Crispy Crust

• Prebake the dough for 5 minutes before adding toppings.

• Bake directly on a preheated tray or stone.

For Softer, Fluffier Crust

• Brush the edges with butter or olive oil before baking.

For Restaurant-Style Flavor

• Add 1 tbsp olive oil to the dough.

• Dust the crust with garlic powder, oregano, or parmesan before baking.