Homemade Pizza Dough

Homemade Pizza Dough

Dry January isn’t so bad when you start if off with homemade pizzas using homemade pizza dough! With the Bears currently in the playoffs, we wanted to make some foods that we’d typically order in. We decided on four pizzas instead of one, LOL.

Homemade Pizza Dough

I’m not sure about you, but one of my biggest dilemmas when ordering pizza at a restaurant is not knowing whether or not I want white pizza or traditional red sauce. The white pizzas always seem to involve garlic, onions, pear, and some sort of delicious vegetable topping. That being said, we decided on four different pizzas to make sure we quench all of those tastebuds!

Homemade Pizza Dough

One of my favorite pizzas in the entire world is Piece Pizzeria here in Chicago. Vito and Nick’s has also always been an all time family favorite, especially when dining in! We decided that Neapolitan pizza is our favorite type as we love the thin dough with a crispy and bubbly crust. I’ll be linking my four new pizzas in the coming days!

Homemade Pizza Dough
Prep Time
18 mins
Cook Time
8 mins
Resting Time
1 d
Total Time
26 mins
 

A garlic butter crust for your next homemade pizza!

Course: Breakfast, Dinner, Lunch
Cuisine: Italian
Servings: 2 12″ pizzas
Calories: 600 kcal
Author: morganicmind
Ingredients
  • 3 cups All Purpose Flour
  • 1 1/2 tsp Dry Active Yeast not instant
  • 1 1/2 tsp Salt
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Dried Parsley
  • 1 cup Ice Water Don’t use all at once, but rather add a few tsp at a time if the dough is too dry
  • 1/4 cup Warm Water luke warm
  • 1 1/4 tsp Olive Oil
Olive Oil Brush Mixture
  • 1/4 cup Melted Butter unsalted
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 tsp Ground Pepper
  • 1/4 tsp Salt optional
  • 1/4 tsp Garlic Powder
  • 1 Tbsp Garlic minced
  • 2 Tbsp Powdered Parmesan Cheese
Instructions
Yeast
  1. Mix the yeast and warm water until foam begins to form and yeast dissolves. (Be mindful that the yeast particles may stick to the sides of the bowl, so make sure to capture all the particles).
Dough
  1. Preheat the oven to 450 degrees and place your pizza pans in the oven while preheating.

  2. Prepare your hand mixer with the dough hooks (or something similar).
  3. Place the flour into a large bowl.
  4. Slowly pour in the ice water into the flour bowl while mixing (low speed).
  5. Mix for about 2 minutes until the flour and water begin to incorporate.
  6. If the dough is still dry after 2 minutes, add in 1 tbsp of water at a time.
  7. Next, slowly add in the yeast mixture while mixing at a low speed (be sure to check the sides of the bowl for loose dough).
  8. Add in the salt, garlic powder, and parsley while mixing at a low speed.
  9. Add in the olive oil and mix for 2 minutes or until fully incorporated.
  10. Once the dough is formed, place the dough onto a cold, unfloured surface (granite, marble, etc…), and kneed for two minutes or until the dough begins to give (push your finger in the dough, if it bounces back you’re good to go)! *
  11. Form a ball with the dough and place under a damp towel/cloth for 1 hour (the dough will rise a bit).
  12. Remove the towel and cut the dough in half.
  13. Roll each half in a ball and individually wrap with saran wrap. Place in the fridge for 24 hours.
  14. Remove from fridge and allow to sit for 25-35 minutes. Remove plastic wrap and over a floured surface, begin to roll out in the shape of your choice (circle, rectangle, oval, etc…). Make sure you don’t roll the dough out to thin as it’ll rip. Also, if you want thin pizza, remember that dough rises, so you don’t have to roll it extremely thin. We rolled the bread out evenly and then rolled/pinched the edges to make a larger crust.

Olive Oil Brush Mixture
  1. Mix all of the ingredients together in a measuring cup (or bowl, but the measuring cup reduces the amount of dishes needed to be washed). 

  2. Once the dough is rolled out, brush the mixture over the pizza dough INCLUDING THE CRUST!

  3. Save the other half of the mixture for your second pizza as this dough makes two pizzas.**

  4. You may decide on whichever toppings, but I have a few recipes for you! We like to cook the pizza for about 10-15 minutes total, but we take the pizza out half way through once it’s firm and place it directly on the rack for a crispier crust. 

Recipe Notes

You may decide on whichever toppings, but I have a few recipes for you!

** This dough can make multiple mini pizzas as well. 

This recipe is perfect for a date night if you prepare it the day before (requires 24 hours to rise in the fridge).

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