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)
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)
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
130 thoughts on “Homemade Pizza Crust (Dough)”
Thank you for sharing, I would like to know more how to make a perfect pizza dough. Keep sharing amazing content.
your all recipes are good and easy. me & my husband like it .this recipe is also good
but i need little help when i make this pizza first time it was good .but now it become stiff .and some time it half cooked.when i make the dough it was not puffed up .
so please healp me
If the recipe worked the first time, then you have to think what you did differently the next time. There could be several reasons such as not allowing the dough to rise properly or rising it too much. Sometimes, the outside temperature can also affect the dough. Did you follow the recipe exactly?
Hi Hetal & Anuja,
I finally tried the pizza crust recipe yesterday, It was superb! I added some cumin and chili flakes to the dough while binding.
I divided the dough into 4 mid-size pizza pies and for one I made a tandoori paneer tikka pizza (marinated the paneer & all) and seasoned it with cilantro and chaat masala 🙂 It was quite something!
I have been getting ready made pizza dough from whole foods..but there’s nothing better than homemade pizza crust.
Hi Hetal and Anuja,
I am going to try this recipe.I am going to use a regular baking pan since I dont have a pizza stone.So in that case what would be the cooking time and do I need to flip the pizza crust halfway through similar to what we do with the naans?
Even if you are not using a stone, you should not have to flip the crust. The cooking time may be longer as the pan does not generate as much heat as a heated stone. I don’t usually use a pan so I don’t have an exact time but you can take it out as soon as you see it turning a light golden color.
Awesome recipe Hetal and Anuja…..You both rock…!! Keep up the good work…God Bless…
May I know why r u prebaking the pizza crust before putting the toppings?
Thanks for the reply Hetal. Could you please tell me one more thing that why oil goes in the end and why not before you start the kneeding process.
Thanks in advance.
Putting oil into the dough in the beginning will yield a crust that is soft (think..short bread cookies). Putting it in the end will make it soft (not tough), but also a little chewy. That’s how pizza crust should be.
Do you Guys use Organic cheese? could you please tell us a good brand for fresh and processed cheese for Pizza
Thanks in advance
We usually use either Kraft or our local store brand cheese for pizza.
I’m in grade 4 having my summer vacations .Today helped mom in making this……it was simply yummilicious.Thank you aunties for this great pizza recipe.
Thanks Aashee! So glad you enjoyed the pizza. Keep up the good work helping mom!
Tried this and came out really well.Thank you so much!
awesome recipie…always a hit at our family
hello mams, i want to make this pizza but i have one question to ask regarding to raise the pizza dough in prehaeated oven twice but please tell me for how long should i preheat the oven and twice we have to preheat the oven? i know this is very stupid question but for novice like me it makes a great difference?
still waiting a reply from your side
Just preheat the oven one time and be sure to turn it OFF before putting your dough in to rise. The next time around, the oven will still be slightly warm and there is no need to re-preheat it.
Hi Hetal and Anuja didi
i have one question.i dont like crispy pizza.i like pizza to be soft .so how much time should i bake to get a soft pizza.please share baking time for both yeast and yeast free pizza.
one thing i like to share with u that i dont have pizza stone but have a pizza tray.
You can try our Deep Dish (Pan Pizza) crust recipe. Here it is: https://188.8.131.52/fusion/pan-pizza-deep-dish-crust.html
hello hetal i have a question can we use wholemeal self raising flour for pizza dough? can u reply soon? thanx
Self rising flour has added baking soda so it may alter the texture. This recipe uses yeast so the there is no need for baking soda. You may want to experiment on a small batch just to see what happens.
Dear Hetal and Anuja,
Just wanted to inform you that All purpose flour and white sugar as per Ayurveda are considered as poisons for the body. Just wondering for the pizza dough can you use whole wheat flour completely? Also what type of yeast to do use? Do you have the instructions to make this dough in a bread maker?
Thank You so much for the awesome recipes!
We have not tried this recipe with only whole wheat flour but it can definitely be done. As with most whole wheat recipes, the taste and texture will be noticeably different than all purpose flour. For this recipe, we used dry active yeast. We have not tried using a bread maker.
hi again.. i also wanted to know if you got around to posting a link of how can we make whole wheat pizza crust at home ??
September 25th, 2009 at 5:01 pm
Hi Ritu, We will add that to our list! Thanks for your feedback!
Hi there, your site is so so good. may i make a suggestion..As you mention to check if similar question has been answered..there is a very very long scroll to find if the question we have, may have been already answered. is it possible to post the “good and relevant” question/s at the top with a hyperlink that can lead us to the section where you have answered it.. that will be so helpful.. the questions place together will also let us be aware of what possible problems we may face and read about it before we start cooking.. that will be so so helpful..
Examples here are the questions that were relevant to recepie… if we could see these as well before we start with the cooking without having to scroll all of it.. it would be great..
1. is there anythign to subsitute for chipati flour and semoline powder?
2. If I am using a pizza pan, do I need to grease it?
3. Can we substitue yeast with baking powder.
4. Is it advisable to place pizza on aluminium foil instead of baking sheet while baking?
5. 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/foilâ€¦it should work right?
6. can i use regular wood board instead pizza pen?
7. How does the kneading process change if I use a food processor? Or is it not advisable to use a food processor?
8. 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 .
9. can we substitute the Shakti flour for all the all purpose and the chapatti flour used in your recipe?
10. As well, I want to have a thicker, rising crust on my pizza. Would it help if I didnâ€™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?
11. I canâ€™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? I
12. i have a one question is CORN FLOUR and CORN STARCH is same thing or they both is different things.
13. Could tell us how can we make whole wheat pizza crust at home ??
14. Wonderful recipie..I dont have a pizza stone..can i try it using cast iron skillet.??
Though you have a very good suggestion, unfortunately, our platform does not allow us to separate or showcase some comments and not others. Sorry.
Hi Hetal and Anuja,
Can I substitute polenta for corn meal. I live in Melbourne, Australia and I could not find corn meal in the grocery store.
I have also tried the pani-puri recipe (making the puri’s) and it turned out perfectly. Thank you so much for posting it.
Polenta is a type of corn meal but the grain may be a little more coarse than regular corn meal. That said, it may work but it might be hard on the teeth if some of the grains are stuck at the bottom of the crust. Again, until you try it, we’ll never know :).
I used Polenta and it worked just fine. The Polenta was very fine so it was not hard on the teeth :). Thank you for your prompt reply to my query.
Thanks for the feedback Pallavi…I’m sure it will be helpful to others.