Homemade Pizza Dough

15 comments… add one

  1. jonalisa September 11, 2010, 7:17 am

    Hi SP,

    If I want to make this without a breadmachine how long would you say I should knead and let rise?


    1. lacey - a sweet pea chef September 11, 2010, 10:05 am

      Hi Jonalisa! Well, I have never made this particular pizza dough by hand, but I can give you some pointers and, hopefully, they will work for you. I would knead the dough about 200 times for approximately 10 minutes. Once it has become pliable and elastic, rather than sticky, you’re ready for it to rise. Divide the dough into two equal portions and let each rise for 60-70 minutes, until doubled in size. If you try this out, please share how it goes! Good luck!

      1. jonalisa September 16, 2010, 7:45 pm

        OK so this pizza had me at HELLO. I made it sans bread machine (even though I have a Zoji, lately I have the urge to get my hands in it) and kneaded 10 minutes as you suggested. It doubled in size pretty quickly, just under an hour. I half rolled it, half manhandled it into place and within about 10 or 15 minutes it was a quilted down comforter of dough. Fork-pricked, oil-brushed and slipped onto a hot stonevia parchment and peel, this was an amazing crust. I think I could have eaten it on its own with no toppings. I precooked it a bit and used an alfredo sauce mixed with pesto and then added mozzarella, proscuitto and red onion. I was told this was my best pizza ever. I have to agree.Thanks for this dough recipe, the bread flour makes a huge difference. And thanks for the quick response which allowed me to get it done that day.

        1. lacey - a sweet pea chef September 16, 2010, 8:33 pm

          Yay, Jonalisa! I’m SO glad the non-bread machine directions worked for you (and in a timely manner)!!!! Thank you very, very much for posting your feedback to the directions — that is so helpful for me to know. Your pizza sounds like it was super tasty. So. Cool. You have me thinking about going sans bread machine now, too!

  2. Camila January 7, 2011, 10:04 am

    Which kind of yeast do you use? Instant dry yeast?

    1. lacey - a sweet pea chef January 7, 2011, 9:23 pm

      Hi Camila! I use dry “bread machine yeast” for my homemade doughs. I hope that helps!

  3. Samantha March 25, 2011, 1:06 pm

    I have bread hooks for my mixer. Do you think that would do the trick? I don’t have a bread machine. Or just stick with the hand kneading? Thanks, I’m excited to try this.

    1. lacey - a sweet pea chef March 25, 2011, 11:32 pm

      Very good question, Samantha! I believe the hooks should do the trick for the kneading, though I must admit I have never tried before, as I rely on my bread machine. If you try it, I’d love to know how it goes.

  4. Kamren June 29, 2011, 11:43 am

    I have never been able to make pizza dough successfully. It is never elastic but rather tight and does not roll and spread out as well as other problems. I guess I just don’t have the ability. But I would like to try again using your receipe. I do not have a bread machine. If I am to do this by hand would I still be using bread dough, or could I use regular unbleached dough? Would it make a difference if I did? And would I be using dry or instant dry yeast? You mentioned bread machine yeast I just don’t know if that is the same as regular dry or instant dry. And, just as for the machine, would I add all the ingredients into the bowl at once or at different times? For example, would the yeast have to sit in warm water first until it rises or not? By the way, love your large and detailed pictures. It makes one try and achieve the same outcome. Thanks.

    1. lacey - a sweet pea chef June 30, 2011, 2:11 pm

      Hi Kamren. First off, I highly recommend using bread flour (or high gluten flour) when making pizza dough. It’s your best bet to get the elastic result you’re looking for. Since you’re not going to use a bread machine, I would use active dry yeast. I hope these instructions help you for making pizza dough without a bread machine:

      In a large mixing bowl, sprinkle yeast and sugar over the warm water and let sit until it becomes foamy, about 5 minutes. Add the flour and the salt and mix until well combined. Combine until dough is stiff. There may be some flour that doesn’t get incorporated into the dough. This is okay.

      On a lightly flour surface, knead dough until it is smooth and elastic, about 6-8 minutes. Follow the instructions from here in the recipe.

      Good luck! I’d love to know how it turns out for you. :)

  5. Gerard January 31, 2012, 2:28 pm

    When I made my New York crust dough for my pizza, the taste seemed a little “sour?”. Could it have been because of the olive oil. How could the dough been likfe sweet french bread that you buy in the stores?

  6. Chelsea April 6, 2012, 4:57 pm


    Found you via Pinterest and I’m really excited to make this dough! I’m cooking for 2 though and won’t need to use all of the dough at once. Is this something I could freeze and thaw out later? Or should I just make it all and eat a whole bunch of yummy pizza!?

  7. Barbarainnc May 31, 2012, 9:13 am

    About what size of pizza does it make?

    What size is your pizza stone?

  8. Jasmine June 28, 2012, 3:03 pm

    Hello Lacey I wanted to know at what temp do you need the water to be? And how long do you let the dough double for?

  9. Laura May December 18, 2012, 12:26 am

    You are awesome! Thanks for your generosity with sharing these recipes! I can’t wait to try them!


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