Homemade Pizza Crust (Dough)

Homemade Pizza! Yummy! Here’s your chance to get creative in the kitchen. Watch the video, then make the perfect crust…crispy, chewy…and have a field day coming up with delicious, personalized toppings. Try this simple recipe for homemade pizza dough and yes, it’s eggless so perfect for the folks who are strictly vegetarian or can’t consume eggs for any reason!

Prep Time: approx 2-3 hrs (including rising time)
Serves: 4

Ingredients:
All Purpose Flour – 1 cup (125 g)
Chapati Flour – 1/4 cup (45 g)
Fine Sooji/Semolina Powder – 1/4 cup (45 g)
Salt – 1/2 tsp
Black Pepper – 1/8 tsp or to taste
Garlic Powder – 1/2 tsp
Sugar – 1/2 tsp
Yeast – 1 tsp
Warm Water – 3/4 cup
Olive Oil – 1/2 tsp
All Purpose Flour – 4-5 tbsp (for kneading)

Method:

1. Add Sugar and Yeast to Warm Water and mix until yeast is dissolved. Cover and let the mixture rest until it becomes frothy (5-10 minutes).
2. Add All-purpose flour, Chapati Flour, Fine Sooji, Garlic Powder, Black Pepper and Salt to a mixing bowl and mix through.
3. Add Yeast mixture slowly to the dry ingredients and form a dough (it will be sticky).
4. Once the dough comes together, sprinkle 1-2 Tbsp of All-purpose flour and knead the dough until a soft ball forms.
5. Coat the dough ball with Olive Oil, cover and keep in a warm place for 1 hour to rise (An oven heated to 180 F/ 82 C and turned off is perfect).
6. Lightly Oil fingers and punch down the dough. Form it into a ball again, cover and replace in the oven for 1 more hour to rise.
7. Sprinkle all-purpose flour and start to knead the dough for 4-5 minutes. Keep sprinkling dry flour as and when the dough becomes sticky.
8. Divide the dough into 2 portions (for 2 medium size pizzas) and roll it out with a rolling pin or by hand. Keep sprinkling dry flour to help the rolling process.
9. Preheat oven to highest possible temperature (550 F/ 288 C). If using a pizza stone, heat the stone with the oven.
10. Sprinkle Cornmeal on the stone or pan and place rolled out dough over the cornmeal.
11. Bake for 4-5 minutes (until crust is light golden).
12. Remove from oven and spread with pizza sauce, cheese and your choice of toppings.
13. Bake until cheese is melted and light golden.

Tip: If dough is too soft to work with, coat with oil, wrap it in plastic wrap and keep it in the refrigerator for 30 minutes to harden.

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Easy and healthy homemade pizza dough, how to make crust for pizza

0 thoughts on “Homemade Pizza Crust (Dough)

  1. Can either of you two girls give me an opinion (if you have one) on Singas Pizza and if you can give a recipe for a dough that is similar to theirs. Thanks, Anthony.

    1. Hi Rose,

      Set your oven to the highest temperature possible and then you will have to keep a close eye on the crust to see if it is done. Look for a nice light golden color on the bottom (if you lift it up with a spatula).

  2. Hi Hetal and Anuja, I’m addicted to your website and has surf it eversince. I love indian food and since I live in S’pore, Indian food has been part of daily dish. I’ve have tried some of recipes and are very please with the result. I like to know if I don’t have all purpose flour can I substitute it with plain flour or plain wheat flour.
    Happy cooking ladies.

  3. Hi, ran into two questions on your comments section that I may be able to answer for you…

    First off, yes, you can make pizza in cast iron, I do it weekly. I prefer it to the stone because the stone tends to leave a flavor behind. Lightly grease your cast iron before use.

    Secondly, a great homemade pizza sauce is as follows:
    1. In a sauce pan add a splash of oil and cook up a few hunks of finely chopped onion and garlic clove.
    2. Next add a small can of tomato paste (add a wee bit of water to make it the consistency you like. (For larger batches also use a can of tomato sauce and double your spices).

    3. To the tomato mixture add a dash each of salt and sugar.
    1 tsp basil, 1 tsp oregano, (optional, 1 tsp Italian spice mixture)
    1 tsp garlic powder
    dash of pepper.
    Optional dash of dried red chili’s.

    4. Heat to infuse the flavors.
    5. Spread on pizza dough. Refrigerate leftovers or add to a spaghetti sauce and adding a splash of water.

    I love your website and have learned a lot of great Indian recipes and tips. Thanks for your time and effort

    1. Hi Cris,

      Thanks for the feedback regarding the cast iron. We’re sure it will help a lot of other viewers. And, thanks for the sauce recipe…it sounds yummy!

  4. Didi,
    If I use rapidrise yeast in this recipe,what shud b the rising time,and do we need to knead it again,and how to freeze this dough..

    Thanks so much for the quinoa pulao recipe,will get quinoa next time I go for grocery,it’s really a healthy carb.

    Waiting for ur reply!!!!!!!

    1. Hi Shalu,

      The difference between rapid rise and regular yeast is the rise time and whether you have to proof the yeast. Rapid rise yeast can be added directly to the dry ingredients without having to let it foam in warm water. Also, with rapid rise yeast, you can skip the second time of rising so you will save one hour.

  5. Hi there, I need your help please! I’m vegetarian. So, could you please suggest me! What can be replaced instead of yeast?
    Hope to see a positive reply soon!!
    🙂

    Thanks

    1. Hi Rakhi,
      As far as we know, yeast is vegetarian. Yeast is a fungi and is classified as a micro-organism in the fungi kingdom hence a OK if you are a vegetarian.
      Hope that helps.

  6. can we bake the pizza straight away instead of baking it for few mins, and then adding the topping and again baking it until the cheese melts. How will that taste and will it cook, what is the required cooking time for that.

  7. hi, dear hetal&anuja. I made pan pizza yestday.I bake the crust for 7-8 min before puting sauce and cheese.then after I put cheese I bake for another 5 min and it came over cook.so can I bake crust and toping at once. thank’s

  8. Thanks for the pizza crust recipe. I was wondering if you could post a pizza sauce recipe that would really help.
    All the best
    Shazia

  9. Hi there,
    I just found your website from search engines, I and my wife checked your recipes and realy appreciate the effort that you make to promote our Traditional food with new and easy way.

    1. Hi Zaara,

      We have never tried it but some people just use a tawa and cook the crust. Please note that the texture will not be the same but it may be passable.

  10. Hey Hetal & Anuja,

    I love to make all food at home even Pizza i will love to try but…………… my oven is fan force and has max heating only 250 so what shall i do???????????????????

  11. hi anuja ,
    i really like your all recipes i have to know the dough recipee u share in it should i use your pan pizza dough recipe instead of this in my all pizza that one is more easy i found or can you please tell me the difference between both

  12. First let me say that you are doing a wonderful job!
    The question I have is this recipe calls for All Purpose Flour – is that the All Purpose Flour from brands King Arthur, general Mills etc. found in normal grocery stores like safeway, publix etc. or do you mean Maida (called All Purpose Flour) in India?
    Thanks.

  13. hi hetal and anjua..

    as i am staying in china,, no access to youtube dear,, is there anyother site to watch ur video pls help,, becuse have tried most of ur recipe.. and really u two guys r doing great job,,, pls pls help…

  14. hay can u give me reciepy that how to make ghee
    i m in us i make ghee from unsalted butter my friend is in london she make it from doble cream can we get doble cream in us

    1. Hi Karuna,

      Interesting question….we have never tried a cast iron skillet so cannot give you an absolute answer. If you try it (a small batch), please let us know the results…it’ll help a lot of viewers.

  15. Hi Hetal and Anuja,

    Please suggest where to buy a good pizza stone. Does a pizza stone crack up easily?

    I am waiting to try the pizza recipe but dont have a pizza stone. Is there another option?

    1. Hi Ruchika,

      Our pizza stones are old (as you can tell from the video) better word would be “well-seasoned” 😉
      We have no recollection what brand it was but we picked ours up form Walmart. Don’t think there is one better brand over the other.
      You do have to look after them, like me mention in the video and you’ll be fine. The other option, like me mentioned is to use a baking sheet/pan.
      Hope that helps!

  16. Hi Hetal &Anuja

    This for the first time I am writing on any website.Actually frankly I could not stop myself to thank you guys.
    I tried this recipe and it just came out awesome….love love love this recipie…..Thanks once again n keep up the good work…..

  17. Hi Heetal & Anuja,

    Thanks for the awesome recipe. I tried it yesterday and it was great!!! Your website is great…I am trying all your recipes.

    Great going…!!!!

  18. Hi Hetal & Anuja,
    It is Somdutta. Thanks for urs answer. I have another question for u’ll to answer. How can I make an eggless choclate sponge cake without using vinegar on a pressure cooker? What is buttermilk and how can I make it in my home? Waiting eagerly for ur answer to come. Thank u both.
    Somdutta.

  19. Hi Ladies,
    I love Pizzas. But I dont Either have oven/microven/baking oven niether pizza stone .So can I bake my pizzas in my non stick pan? If yes how? And as I dont get ‘yeast’ in my locality what will be its substitute and its quantity. Waiting for your answer. Thank u.
    Somdutta.

    1. Hi Somdutta,

      We have never tried making pizza in a pan before…sorry. However, you would not get the same effect as baking. Regarding the yeast, you can substitute equal portions of baking soda and lemon juice to measure to how much yeast you need, but the end product will never be exactly like yeast. And, the dough will not need to rise.

  20. hi hetal n anuja
    i tried ur pizza recipe without using the sooji.
    that turned equally good. my kids really loved
    the pizza . thanks n kindly tell the substitue
    for yeast if any.
    thanks ,
    neerja.

    1. Hi Neerja,

      So glad you enjoyed the pizza! Baking powder or baking soda are sometimes used as rising agents, but you still will not get the same effect as yeast.

  21. hi gurls…

    i really love all ur recipes and cooking style…

    i really wana know how to make calzone…i just love it ah the italian restaurent…

    thanks beforehand…

  22. I tried this pizza crust today & I must say it came out very well! I love this dough- a bit chewy on the inside while being thin & crispy on the outside. The addition of semolina to make it crispy is really interesting. 🙂 We used to buy the pizza crust before but will do this homemade pizza every weekend going forward. Thanks for sharing this awesome recipe with us Hetal & Anuja!

    Best Regards,
    Swetha

  23. Hi Hetal and Anuja,

    I am a big fan of your website,i have a one question is CORN FLOUR and CORN STARCH is same thing or they both is different things. If you can reply me that would be great. Thank You

    Bela

    1. Hi Bela,

      In India, corn starch is called corn flour. They are both the same thing. The actual flour made with dried corn is called corn meal in the US or Makki ki atta.

  24. Hiya.. FLIPPIN AWESOMENESS.

    I love this site. Im 13, Live in Nz I have a huge huge huge craving for cooking. xD I love trying out new dishes…
    and Im glad people like you make it easier for kids like me.

    Thnxx

  25. Hey Hetal and Anuja

    I was on a project to Canada last year. A friend of ours used to make her own dough (She had a dough machine though) with some spices and kids used to like it a lot. And when we came back to NZ they often talked about her base means they missed it and lol I used to feel terrible as I did not know this rocket science :).
    But now I will surprise them with this home made base when they will return from India. Thank you soooooooo much. Can you also post recipe for home made pizza sauce (hmmmmm expecting tooooooooooo much)?
    Thanks and keep up the good work. Cheers!!

  26. And oh ya I forgot I like the Pan Pizza crust so just eliminiating the suji can help or what should I do?
    Thanking you once again,
    Amita

    1. This recipe is really for crispy thin crust pizza. If you omit or substitute the suji, the water quantity may also change.

  27. Hi guys,
    I can’t get around the getting the yeast to froth. So can you please explain that part to me. How much time should I warm the water in the microwave? If I get around this I think rest of it I can handle.
    Hoping to hear soon,
    Thanks
    Amita

    1. Hi Amita,

      You can heat the water about 20 – 25 secs. It should be very warm to the touch without burning your finger. The sugar will help “wake up” and “feed” the yeast to become frothy.

    2. Every microwave is different, for a 750, 800, 800w microwave range, 30 seconds is enough!!
      This basically needs to awaken the compulsory yeast!!

  28. Hi Ladies!

    The recipe looks really great! At home though, we don’t use all purpose white flour. We used Shakti [white whole wheat+soy flour]. Can we substitute the Shakti flour for all the all purpose and the chapatti flour used in your recipe?

    As well, I want to have a thicker, rising crust on my pizza. Would it help if I didn’t poke holes around the crust ring on the pizza? Approximately how thick should I roll it out? In addition, if we decide to double or triple the recipe, is it also neccessary to use more yeast, or will the stated amount be enough if we are only doubling the recipe?

    I would really appreciate a prompt reply…as I have just come across your recipe, and I plan to bake pizzas for my family tomorrow!

    Thanks,
    Namita

    1. Hi Namita,

      If you want a thick, bread-like crust, this is probably not the right recipe for you. Because we use sooji, it makes the crust crispy – perfect for thin crust pizzas.

      As far as your wheat/soy flour, we have never tried it so we really can’t say if it will turn out. Maybe you can try a small batch and see if it works before you make a whole lot.

      Regarding the yeast, there are two different thoughts. You can double everything in a recipe including yeast (we usually do this and it works fine). Some people say you can use the same amount of yeast for doubling the recipe and use double the amount of yeast for tripling a recipe.

  29. Hi Hetal & Anuja,

    I love your recipes. just wanted to ask, why don’t you post a recipe for Baked vegetables? Would love to make something that popular. I like the way you guys explain things in your boards. Other recipes on the net are hard to follow.

    I am not sure if you already have this recipe and i have missed it somewhere.

    Thanks,
    Puja

    1. HI GUYS
      I bought a pizza stone in clearance but it doesnt has any instruction how to use it first time, can you tell me how to use it first time .

      1. Hi Sid,

        You can wash your pizza stone with warm water before the first use. Do not use soap or it will be absorbed by the porous stone and the flavor of soap will get into your pizza. Allow the stone to air dry at least overnight before using it. Be sure to place the stone in the oven before turning it on — never place a cold stone into a hot oven.

        1. Thanks, I have always wondered how to use it properly and how to use it as an efficient kitchen utensil!

  30. Hi Hetal,
    How does the kneading process change if I use a food processor? Or is it not advisable to use a food processor?

    Thanks,
    GG

    1. Hi GG,

      Your food processor will work great because it will help form the gluten in the dough. You can follow the same process.

    1. Hi kt,

      You cannot use a wooden board…it will catch on fire. You can use a metal baking sheet or pizza pan or a stone like the one we show.

  31. Hi Hetal and Anuja

    Thank you for the pizza dough receipe. can’t wait to try them.

    Is it quick rise yeast or rapid rise.

    thank you

    sujatha

      1. I used normal yeast, as I had a few hours until my mates came over, and it worked perfectly, the rapid rise yeast just speeds the process!

  32. Hi Hetel/Anuja,
    Can you please tell me if the pizza dough can be made the previous day and does it work well if it in the refrigerator for so long?
    Also can i skip the corn meal and use pam spray on baking pan/foil…it should work right?

    1. Hi Renu,

      The pizza dough will stay in the refrigerator for about a week. You will just need to let it sit on the countertop for a bit to warm it up. Don’t let it get too close to room temp or it will be harder to roll. You can skip the corn meal and use Pam, but it may not be as crispy. It will still be good, though.

  33. hi anuja & hetal,

    awesome dough. i jst want 2 add pizza sauce in ur list. pls if u know home made pizza sauce than pls share with us.thank you. bye.

    1. Hi Deepa,

      Aluminum foil is too thin and will probably burn the bottom of the crust without cooking it all the way through.

    1. There are recipes out there that do not use yeast (instead, baking powder), but we have not tried this particular recipe with this substitute.

    2. We have touched the issue of adding or substitution, heres a tip, if people are non-veg’s, they can add 1 egg to the mixture, which gives texture, taste a tantalizing twist!!

      😀 xx

    1. Sorry, forgot to mention it. Pizza stones do not need to be greased, however if you are using a baking sheet or pan, just grease it or spray it with cooking oil and then sprinkle the corn meal. Make sure that your crust (dough) covers the entire surface area of the pan or else the oil will smoke and burn.

    1. You don’t need to put in your email, however, if you want a reply to your question (and be notified when that happens), you will need to put your email.

    1. Hi Mary,

      You can replace the chapati flour with an equal amount of all-purpose flour or use whole wheat flour that is available in any American grocery store. The semolina powder is necessary if you want the crispy crust.

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