Homemade Pizza Dough: A Classic Margherita Pizza

by beth on July 28, 2010


Remem­ber how I men­tioned that Pizza also makes reg­u­lar appear­ances at our house?  Mike & the kids would lit­er­ally be unable to func­tion if we didn’t have pizza. I also might melt into a ball of despair,  I mean what is a world with­out pizza? And while we could just do the $5 piz­zas (I guess) we like to mix it up with a home­made pizza.  Home­made pizza dough, home­made mari­nara & lots of love in every bite.  Noth­ing beats it.  It’s also very sim­ple to make.  I dou­ble the recipe, make a few large piz­zas, & use sauce I’ve saved from when I make my Mari­nara Sauce.  One night of the week would be pasta with mari­nara & another night home­made pizza. It is sim­ple, rus­tic & so good!  Since I’ve already shared the home­made Mari­nara Sauce recipe I decided to share the Home­made Pizza Dough recipe.


What You Need:

1 (.25 ounce) pack­age active dry yeast

1 cup warm water (110 degrees F/45 degrees C)

2.5 cups all pur­pose flour (or bread flour)

2 table­spoons olive oil

1/2  tea­spoon salt

1 tea­spoon white sugar

How to Put it Together:

In a smaller bowl you will add your packet of yeast, warm water & sugar.  It should start to foam & grow.  If this doesn’t hap­pen within 5–10 min­utes, throw out your yeast & start over.  Either your packet was old or per­haps the water was too hot.

In a large bowl, add in your flour & salt.  Then you want to make a hole or well in the cen­ter in the bowl.  Into that com­bine yeast with water & olive oil.  Mix it together.

Trans­fer dough to a lightly floured work sur­face and knead dough for about 5– 7 min­utes.  Chalk up the 5–7 min­utes knead­ing as part of your arm work-out for the day.  I am pretty sure it counts.  Also, you may need to add more flour.  Because you want the pizza dough to become a smooth and elas­tic dough. Dough should not be sticky.  Sticky won’t work, it won’t be good, this is pizza not a Def Leop­ard song were sticky is seen as rock legend.

Once that is done you will put your dough into a lightly oiled (olive oil!) 2 or 3 quart bowl. Roll the dough around in the bowl so it gets coated in the oil. Then you want to cover with a damp kitchen towel (also called a tea towel) and let rise in a warm place until dou­bled in size.  It will take about ONE hour.

Once that is done roll it into a 12-inch cir­cle. My kids LOVE help­ing with this, we often use our hands because heck it’s just more fun.  Plus it keeps them enter­tained & excited about food.  Just make sure every­one washes their hands first.

When you bake it place the rolled out dough a 12-inch pizza pan that you have brushed olive oil on.


I love to make a Margherita Pizza, as my pic­tures show.  Top­ping the dough that I stretch out to a thin­ner crust with my home­made mari­nara sauce: tomato & basil sauce, fresh moz­zarella & some ripped up fresh basil. Cook at 425 degrees for about 14 min­utes or until it’s is crispy & your cheese is all bub­bly & melty.  Yes, those are really tech­ni­cal terms for describ­ing what hap­pens to your pizza (what?).

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{ 18 comments… read them below or add one }

1 beths_confusion July 28, 2010 at 1:07 pm

[New Post] Homemade Pizza Dough: A Classic Margherita Pizza – via #twitoaster http://theconfusedhomemaker.com/2010/07/


2 Christina July 28, 2010 at 9:56 am

Stopping by your blog from SITS and this looks so delicious I would love a piece right now. 10 am isn’t too early for pizza, right?


3 beth July 28, 2010 at 4:51 pm

It’s never to early for pizza. At least at my house.


4 christy July 28, 2010 at 10:02 am

This looks delish! I’ve not made pizza in a while, mainly bc I’ve not found a crust hubby likes. I’ve not searched really well either ;) Stopped by from SITS! Happy Wednesday.

Christy, Home♥Mom.com


5 beth July 28, 2010 at 4:53 pm

If he is use to store bought or ordering out it can be a change to eat homemade, but really it’s so good & so much better for you! Glad you came over :)


6 christy July 28, 2010 at 5:02 pm

he just wants me to find a self-rising type dough. I’ve just not looked, so when I do make pizza the crust is more like a thin type. We def get the homemade kick, I like knowing what goes in our bodies.


7 beth July 28, 2010 at 5:46 pm

Ahh, that makes sense. I know there are some recipes like that out there. I wonder if my husband knows any, I should ask him. He’s always experimenting in the area of dough.


8 Kristy July 28, 2010 at 12:35 pm

I’ve been thinking about making some homemade pizza lately! Thanks for the recipe.


9 beth July 28, 2010 at 4:54 pm

Get thee to making some pizza chica :)


10 Liam O'Malley July 28, 2010 at 3:20 pm

Looks delicious =)


11 beth July 28, 2010 at 4:55 pm

Thanks Liam! It tastes pretty delicious too.


12 Dana @ Bungalow'56 July 29, 2010 at 4:25 am

We read a picture book about the history of Margherita Pizza. The girls loved it, and now I think we should make it. This looks so darn good. The perfect selection for a Birthday Supper… Thank you.


13 beth July 30, 2010 at 9:09 am

Happy Birthday again Dana!! I hope it’s a really good day & year for you :)


14 Melissa B. July 29, 2010 at 7:51 am

OK, only one word comes to mind: Yummy! SITS sent me by, and I’m glad they did…

An Acquired Taste


15 beth July 30, 2010 at 9:09 am

Very Yummy & very simple to make!


16 Maria August 3, 2010 at 3:29 pm

That looks gorgeous! A perfect summertime meal. Thank you for sharing!



17 Jessica Worthington September 13, 2011 at 3:31 pm

Hey, I was wondering if it would work for me to make a double batch, and freeze the second batch for another night?

Help is appreciated :) Thanks!!



18 beth September 13, 2011 at 5:42 pm

Hi Jess :)

Yes, it should be fine to freeze and use after. I, myself, haven’t done it but I know others who say they’ve done so without any problems. Just make sure you wrap it very well before storing to make sure you don’t end up with freezer burn.


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