How to Make the Best Pizza Dough at Home: Homemade Pizza

By Vincenzo's Plate · 480 min

Ingredients

Instructions

1. Pour the water into the stand mixer bowl, add two handfuls of 00 flour, the salt and the dry yeast, and mix for about 30 seconds.
2. Add roughly half the flour and mix until the dough starts to come together, keeping the dough temperature between 23°C and 26°C (73°F to 79°F).
3. Add the remaining flour a spoonful at a time until smooth and elastic; the final dough temperature should be about 25°C (77°F).
4. Dust the tray with fine semolina, or oil the inside of individual airtight containers with a small drizzle of extra virgin olive oil.
5. Knead the dough on a clean surface by slapping it down a few times and working it with the palm until smooth.
6. Divide the dough with a scraper: about 250g (0.55lb) per ball for 7 balls, or about 270g (0.6lb) per ball for 6 balls.
7. Shape each portion into a smooth ball by folding the edges in while turning it, tightening the surface against the bench and tucking the bottom underneath; alternatively roll it in circles on the counter. Place the balls on the tray or in containers with space between them.
8. Cover well and refrigerate for 16 to 24 hours, then take the dough out about 4 hours before stretching and keep it covered at room temperature.
9. Dust a dough ball with semolina, lift it with a scraper and coat both sides in a bowl of semolina.
10. Press the centre with your fingertips in the bowl to push air toward the edges, forming the puffed rim (cornicione).
11. Move the dough to a clean surface and keep pressing from the centre outward while turning it until the middle is thin and the edge stays airy; finish by slapping it outward or stretching it on your knuckles.
12. Dust the peel with semolina and lay the stretched base on it. Spread crushed peeled tomatoes over the centre only, leave the edge bare, tear basil over the sauce, add drained mozzarella slices and drizzle with extra virgin olive oil. Work quickly.
13. Slide the pizza into an oven preheated to 350°C (662°F).
14. Cook about 30 seconds on one side, then lift and turn it every 20 to 30 seconds so it cooks evenly, adjusting time to your oven.
15. It is done when the crust is puffed, the edges are golden with small charred spots, the mozzarella bubbles and the underside is crisp with leopard spotting. If pale patches remain, turn it and bake a few seconds more.

Summarized from Vincenzo's Plate's video. Watch it for the details.

More recipes with

CheeseTomatoMozzarella cheese