Nailed It! The Easiest Homemade Pizza Crust

Ditch the delivery! This homemade pizza crust recipe is SO easy and yummy, even a beginner can nail it. Fast rise, perfect texture. Get ready for pizza night!

Right, let's get stuck in! ever think, "i could really go for a pizza night, but that shop-bought crust just ain't cutting it?" well, you're in luck! because this homemade pizza crust recipe is about to become your new best friend.

Honestly, making your own dough is way easier than you think, and the taste? oh my gosh, forget about anything else you have ever tried.

Nailed It! The Easiest Homemade Pizza Crust

This recipe is all about demystifying the art of pizza. think classic italian flavours, but simplified for busy weeknights. no need to faff about, alright? this fast pizza crust dough recipe gives you a delightfully chewy texture and a satisfyingly crisp base.

Ditch that soggy takeaway rubbish, and let's get baking! it's perfect for family fun, and you can chuck on whatever toppings take your fancy.

This recipe is inspired by traditional italian techniques. but trust me, it's dead simple and straightforward! it's a beginner-friendly recipe that takes around 1 hour and 27 minutes, including the rise time.

This recipe will make two 12-inch pizzas. it is really the best 12 inch pizza dough recipe around.

Easy Yummy Pizza Dough: Benefit Time!

One of the best things about this homemade pizza crust is that you know exactly what's going into it. no weird additives or preservatives, just simple, wholesome ingredients.

Plus, it's a fantastic way to get the kids involved in the kitchen! this recipe is truly special because it delivers that authentic pizza taste without all the fuss.

It is the perfect recipe for a 30 minute pizza dough , if you don't consider rise time.

Ready to ditch the frozen dough and learn how to make your own pizza dough ? let's get started with the ingredients! i'm telling you, this fast rise pizza dough recipe will change your life.

Alright, gather 'round, pizza lovers! we're about to tackle the beast that is homemade pizza crust . honestly, it's not as scary as it sounds.

We're making this so darn easy, even i can do it after a few g&ts! i'm even going to share all my sneaky tips for an easy yummy pizza dough .

Trust me, this 12 inch pizza dough recipe is a game-changer.

Ingredients & Equipment

This is where we get down to brass tacks! No faffing about, just the good stuff.

Main Ingredients

• Warm water: 1 cup (240ml) at 105- 115° F (40- 46° C) – This is crucial! Too hot and you'll kill the yeast, too cold and it won't activate. Think lukewarm bath, not jacuzzi!
• Active dry yeast: 2 teaspoons (7g) – Look for a lively aroma. If it smells like nothing, it's probably past its prime.
• Granulated sugar: 1 teaspoon (6g) – Just a pinch to get the yeast partying.
• All-purpose flour: 2 1/2 cups (300g) , plus extra for dusting – I've tried fancy flours, but for a fast pizza crust dough recipe , the old faithful AP does the trick. You can absolutely use pizza dough all purpose flour !
• Salt: 1 teaspoon (6g) – Because flavour!
• Olive oil: 2 tablespoons (30ml) , plus extra for greasing the bowl. - Use high quality olive oil to make the taste even better.

Seasoning Notes

Let's get flavorful.

• Essential Spice Combo: Garlic powder and dried oregano (about 1/2 teaspoon each ) adds a lovely depth.
• Flavor Enhancers: Don't be shy with a pinch of red pepper flakes for a kick! You know?
• Quick Sub: No oregano? Italian seasoning will do just fine. It's all basically the same stuff anyway!

Equipment Needed

Keep it simple, silly!

• Large mixing bowl – For the dough to do its thing.
• Measuring cups and spoons – Accuracy is key, my friend!
• Pizza stone or baking sheet – A pizza stone gives a crispier crust. But a baking sheet works in a pinch.
• Rolling pin (optional) – I usually just stretch the dough with my hands.
• Pizza cutter or large knife – For slicing up that deliciousness!

Honestly, this fast rise pizza dough recipe is so easy it's practically criminal! this 30 minute pizza dough is so amazing!.

Once you have mastered it, you are ready for how to make your own pizza dough and understand how to pizza dough .

You might even be able to master a 5 min pizza dough recipe . give this recipe a whirl and you would see that it's the perfect recipe on how to pizza dough .

Right, now you have all the ingredients and equipment. Now, let's get cracking!

Alright, let's dive into making pizza! honestly, nothing beats a homemade pizza crust . it's easier than you think, promise. forget that frozen stuff! think of the smell of that freshly baked dough filling your kitchen, lush!.

I'll give you the easiest way.

Nailed It! Making your own pizza dough

Who needs takeaway when you can whip up a fast pizza crust dough recipe ? This recipe makes a chewy, crispy pizza base. It's perfect for a chill night, honest. Trust me.

Prep Steps: Get Your Act Together

First things first, mise en place , yeah? get all your bits and bobs ready. warm water, yeast, flour, salt, sugar, oil.

It's like prepping for a school exam. this recipe makes two, 12 inch pizza dough recipe portions.

Time-saving tip? Measure everything into bowls beforehand. Sorted. Safety? Don't burn yourself. Obvious, but worth saying.

Step-by-Step: Let's Get Doughy

1. Activate the yeast. Mix 1 cup of warm water ( 105- 115° F / 40- 46° C ), 2 teaspoons of yeast, and 1 teaspoon of sugar. Wait 5- 10 minutes . It should get foamy.
2. Mix the dry ingredients. In a big bowl, whisk 2 1/2 cups of flour, 1 teaspoon of salt, and any herbs you fancy. It can be Pizza Dough All Purpose Flour or other type.
3. Combine wet and dry. Add the yeast mix and 2 tablespoons of oil. Mix till it's a shaggy mess.
4. Knead time! Chuck it on a floured surface. Knead for 5- 7 minutes . It should be smooth, yeah?
5. Let it rise. Pop it in an oiled bowl. Cover it. Let it sit for 1 hour . That's fast rise pizza dough recipe -ish, really.
6. Shape the dough. Punch it down. Divide it in two. Roll each into a 12-inch circle.
7. Get baking. Dust some cornmeal on the stone. Place the dough on top. Get your toppings ready.
8. Bake at 450° F ( 232° C) for 12- 15 minutes . The crust should be golden. Cheese, melted, bubbly.

Pro Tips: Dominate Dough

Don't kill the yeast. Water should be warm, not scalding. I killed some before, so, heads up.

Avoid a tough crust. Over-kneading is a no-no. When the dough is smooth, stop. Honestly, is an Easy Yummy Pizza Dough

Wanna prep ahead? the dough can rise in the fridge for up to 24 hours . that is a 30 minute pizza dough , more or less.

Flavour explosion. i once forgot it and then it was too bubbly and weird.

So, there you have it. ditch the delivery apps and get your oven mitts on. nothing says "i've got this" like serving up a homemade pizza.

Plus, it's way more fun to make! enjoy your slice of how to pizza dough happiness, folks!

Alright, let's dive into the nitty-gritty, shall we? Making a killer homemade pizza crust isn't just about following the recipe, it's about making it your own! Honestly, that's where the fun begins.

Recipe Notes

Serving Suggestions: Pizza Perfection!

Okay, so you've got this amazing 12 inch pizza dough recipe . now what? forget just chucking it on a plate! presentation matters, innit? try slicing your pizza into smaller, more manageable squares.

Arrange them on a nice wooden board. garnish with a sprig of basil or a drizzle of good olive oil.

For sides, think simple. a classic caesar salad or some roasted vegetables will do the trick. fancy a drink? a crisp beer or a glass of chilled pinot grigio is the perfect match! oh my gosh, are you ready for the feast?

Storage Tips: Keepin' It Fresh

Right, so you've made more dough than you need for this fast pizza crust dough recipe ? no worries! pop it in the fridge.

It'll happily sit there for up to 3 days. just wrap it tightly in cling film or put it in an airtight container.

Want to freeze it? absolutely! divide the dough into portions, wrap them individually, and freeze for up to 3 months.

To reheat, just let it thaw overnight in the fridge, then bring it to room temperature before rolling out. easy peasy! you know?, that will be a hit in the oven.

Variations: Get Creative!

Want to spice things up with this easy yummy pizza dough ? go wild! for a gluten-free version, use a gluten-free pizza dough all purpose flour blend.

Just follow the instructions on the packet. or, for a healthier twist, swap out half of the all-purpose flour for whole wheat.

Fancy something seasonal? in the summer, top your pizza with fresh tomatoes, basil, and mozzarella. in the autumn, try roasted butternut squash, sage, and goat cheese.

Honestly, the possibilities are endless!

Nutrition Basics: Goodness in Every Slice

Alright, let's talk numbers. this homemade pizza crust offers a good balance of carbs, protein, and a bit of fat.

Each slice (about 1/8th of the pizza) contains around 250 calories. remember, that's just an estimate. it'll vary depending on your toppings.

Pizza dough is a source of carbohydrates. that means energy!. it also has protein. the toppings contain more.

Okay, there you have it. now, get in the kitchen and have a crack at this homemade pizza crust recipe! i promise, even if it doesn't turn out perfect the first time, you'll still have a blast.

And who knows, maybe you'll even discover your inner pizzaiolo! you know what i mean? don't be afraid to experiment.

You might stumble upon a new family favourite. give my 30 minute pizza dough or this fast rise pizza dough recipe a go.

The results might be more impressive than you think. you can even try this 5 min pizza dough recipe if you are in a hurry.

Why not learn how to pizza dough or how to make your own pizza dough today?

Frequently Asked Questions

Why isn't my homemade pizza crust rising? Is my yeast duff?

A common issue! First, check the expiration date on your yeast; old yeast won't do the trick. Also, the water temperature is crucial – it should be warm (around 105-115°F / 40-46°C), not scalding hot, which can kill the yeast. If all that checks out, make sure you’re giving it enough time in a warm place. Think of it as giving your dough a little spa day!

My homemade pizza crust is too tough! What am I doing wrong?

Tough crust can be a sign of over-kneading. Once the dough is smooth and elastic, stop kneading – you're not trying to win a bread-baking marathon! Also, letting the dough rise for too long can also result in a tough texture. Try reducing the kneading time and keeping a close eye on the dough while it rises for a more tender crust.

Can I make the homemade pizza crust dough ahead of time?

Absolutely! This is a great way to get ahead. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. You can even freeze it for longer storage (up to 3 months). Just be sure to let it thaw completely in the fridge before shaping and baking. It's like a little "bake it later" gift to yourself!

How can I get a crispier base on my homemade pizza crust?

A crispy base is the Holy Grail of pizza making! First, make sure your oven is hot – 450°F (232°C) or higher is ideal. Using a pizza stone or baking steel, preheated in the oven, really helps to conduct heat evenly. Dusting the pizza stone with cornmeal before placing the dough will also create a buffer between the stone and the dough, thus helping to create an easy release and a crispy base.

What kind of flour is best for making homemade pizza crust? Can I use something besides all-purpose?

All-purpose flour works great for this recipe and gives a reliable result. For a chewier crust, try using bread flour, which has a higher protein content. You can also substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. Remember that whole wheat may require a touch more water.

Help! My homemade pizza crust is soggy after baking, what did I do wrong?

Soggy bottoms are a classic pizza problem! Usually, this is caused by using too many wet toppings. Consider pre-baking the crust for 5-7 minutes before adding your toppings to create a moisture barrier. Also, avoid overloading the pizza with toppings; less is often more. If you are using a pizza stone, it's best to allow it to heat up as it helps to draw the moisture away from the dough.

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