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Sharing a Basic Pizza Base Recipe with step by instructions and detailed video instructions.

My pizza journey started when pizza huts and pizzerias mushroomed in each and every city in India. That time we were posted in meerut and my daughters were very young and we had to drive precisely 10 kms to fulfil their pizza cravings haha …those days!! In fact, all the elderly ladies in the unit always used to tell me why don’t you learn to make pizza instead? You are such a good cook.

But, during our childhood we never even heard about any such thing. I was very confident with indian cooking but this was something new for me. However, after some time I thought of giving pizza a chance and cook it myself. I was not very confident with breads, so my first try was like a nightmare. The Pizza Base turned out to be rubbery and hard. But, with time and experience I started achieving very good results and to be honest now my pizzas are very popular among my family and friends. Especially, among my little friends- my daughters’ classmates and friends! 

This is my go-to Pizza Base recipe. I published it on my blog in 2013 and after making it for the millionth time, I decided it’s time for an update with a video tutorial and clearer recipe instructions.

Pizza dough is the foundation of any good pizza. Honestly, every great pizza begins with a great pizza crust. Some like thin and crisp pizza crusts, while others prefer thick and soft pizza crusts. This homemade pizza base has it all: soft & chewy with a delicious crisp and an AWESOME flavour.

HOW TO MAKE EASY HOMEMADE PIZZA DOUGH:

Since I literally make this easy homemade pizza dough recipe once a week (at least), I have gathered a whole set of tips and tricks to ensure it turns out perfectly for you every single time. So let’s walk through the process step by step.

PROOF THE YEAST :

Start by proofing your yeast- which means mixing together water, sugar and yeast and letting it sit until it becomes foamy and bubbly (for about 5 minutes).

 I use Dry yeast. Dry yeast is fantastic because it is easy to use and it strengthens your dough. Plus, it is simple to use. You only need 2 and 1/4 teaspoons of it to get the job done. It’s important that you use warm, but not hot water. Ideally around about 40°C or 150ºF. If the water is too warm it will kill the yeast and it won’t proof (become nice, foamy and activated).

 MIX THE DOUGH:

Once the yeast is proofed, add the olive oil, 2 cups of the flour and salt and stir to combine. The dough will start to form a sticky ball, add more flour as needed. Once it does, transfer it to a floured surface and knead for about 5 minutes, or until a smooth ball forms.

KNEAD THE DOUGH

I make this easy pizza dough recipe by hand, but it can easily be made and kneaded in a standing mixer. It’s so fast and simple that I prefer to save some dishes and not pull out my mixer for this one.

Knead it until it becomes smooth and not sticky. Adding a little extra flour may be required to achieve the perfect consistency. Be sure to only add 1-2 TBS at a time so you don’t overdo it. Let this dough rise until doubled in size. This process will result in a softer, more tender dough.

FORM & ROLL THE DOUGH 

Once the dough is doubled and becomes smooth and elastic, start by forming it into your desired shape. We usually make rectangular pizzas because they’re easier to cut (in my opinion). However, we can make it round like a traditional pizza.

Once you form it into the desired shape, roll it out on a well-floured surface with cornmeal until it’s about 1/2″ thick. Be sure to fold over the edges to form the outer crust.

Cornmeal isn’t in the dough, but it’s used to dust the pizza pan. I learnt this simple trick after years of experience and trust me it works.Cornmeal gives the pizza crust a little extra flavour and crisp. Most restaurant pizzas you enjoy have cornmeal at the bottom of their crust!

This is a Lean Bread Dough

A lean dough doesn’t use eggs or butter. Without the extra fat to make the dough soft, you’re promised a crusty pizza crust. (However, I recommend using some olive oil for flavour and to keep the interior on the softer side.) 

  1. Mix the dough ingredients together by hand or use a hand-held or stand mixer.
  2. Knead by hand or beat the dough with your mixer. I like doing this by hand and you can check out how to do it in the video.
  3. Place the dough into a greased mixing bowl, cover tightly, and set aside to rise for about 90 minutes or overnight in the refrigerator.
  4. Punch down risen dough to release air bubbles. Divide into 2 pieces.
  5. Roll dough out into a 12-inch circle. Cover and rest as you prep the pizza toppings.
  6. Top with your favourite pizza toppings.
  7. Bake pizza at the temperature of 200ºF for only about 15 minutes.

Follow these basic instructions for a thick, crisp, and chewy pizza crust at home. The recipe yields enough pizza dough for two 12-inch pizzas and you can freeze half of the dough for later.

NOTE: The recipe can be made in two ways: with and without yeast. If you want to make the dough without yeast you can add baking powder instead of the yeast.

Here is the step by step recipe :

step by step Directions

  • For Yeast Mixture: Take 1/4 cup of lukewarm water and add 1/2 tsp sugar and 2 tsp yeast mix , cover and leave aside for 10 min.yeast
  • Mix Lukewarm milk, oil, salt & sugar and flour in a mixing bowl. Keep aside.  When the yeast becomes frothy add the ready yeast mix to the Lukewarm milk mixture. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes


  • After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
  • Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.dough
  • Preheat oven to 400°F (250°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor. Highly recommended.
  • Shape the dough: When the dough is ready, punch it down to release any air bubbles.
  • On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a square. Lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim.rolling dough
  • Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings.
  • To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top with your favourite toppings and bake for 12-15 minutes.pizza

You will find more such interesting recipes in blog category let’s bake. you will find recipes like..

Home made pizza base basic recipe

Recipe by MINAL SHARMACourse: Main, SidesCuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

40

minutes

My all-time favorite homemade pizza dough recipe, this recipe has been tried and tested week after week, making the best homemade pizza.

Ingredients

  • Pizza Dough with all purpose flour
  • 1/4 cup lukewarm water

  • 1/2 tsp sugar

  • 2 tsp heaped dried yeast

  • 1 cup milk

  • 11/2 tbsp refined oil

  • 1 tsp salt

  • 1 tsp sugar

  • 3 packed cups maida(plain flour)

  • Pizza dough with wheat flour and without yeast
  • 2 cups whole wheat flour

  • 4 tbsp butter or margarine

  • 3/4 tsp salt

  • 2tsp baking powder

  • 2 tsp dried mixed herbs

  • 3/4 cup milk

Directions

  • For Yeast Mixture: Take !/4 cup of lukewarm water and add 1/2 tsp sugar and 2 tsp yeast mix , cover and leave aside for 10 min.
  • Prepare the dough:  simply use a large mixing bowl and mix the dough by hand with a wooden spoon in the next step.
  • Mix Lukewarm milk, oil, salt & sugar and flour in a mixing bowl. Keep aside.  When the yeast becomes frothy add the ready yeast mix to the Lukewarm milk mixture. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video below!). After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
  • Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
  • Preheat oven to 400°F (250°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor. Highly recommended.
  • Shape the dough: When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time). On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a square. Lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim.
  • Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings.
  • Top & bake the pizza: To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top with your favourite toppings and bake for 12-15 minutes.
  • Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months.
  • For Wheat Dough:
  • Mix together wheat flour, butter, salt, baking powder and herbs. Mix till mixture resembles breadcrumbs. Add milk gradually and knead to get a soft dough. Divide into 2 parts and roll out to get a 1/4″ thick pizza base.

Notes

  • Freezing Instructions: This recipe yields two 12-inch pizzas and four Thin crust 6- inch pizzas. After the pizza dough rises and you divide the dough in half, you can freeze one of the balls of dough to make pizza at a later time. Place the dough ball(s) into individual zipped- bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter.
  • You can top it with 1/2 cup pizza sauce, 2 cups shredded mozzarella cheese` and topping of your choice. I suggest sliced onion, sliced tomatoes pitted olives, sliced mushrooms, pepperoni slices, thinly sliced green pepper or jalapeño, and a sprinkle of Italian seasoning blend or dried basil.

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One Reply to “Homemade Basic Pizza Base Recipe”

  1. This is a great tip especially to those fresh to the blogosphere.
    Simple but very precise info? Thank you for sharing this one.

    A must read post!

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