By far and away this is the most flavorful Homemade Pizza Dough I have ever found. It takes minutes to make in the processor, rises in jiffy quick time and makes, pizza and flatbread crusts as well as an outstanding pocket bread discovered by accident. This is a great start for novices and not to be missed by any baker.
I wish I could take credit for this wonder but Erin McDowell came up with this recipe. Fine semolina flour is used which gives the crusts their marvelous flavor.
To say this is easy is an understatement. Quickly made, this pizza dough rolls out like dream without the spring back that is so noticeable in many yeast doughs.
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Need some inspiration as to how to top these? See my International Flatbreads featuring Italian, Greek, Southwestern and French toppings. The Summer Vegetable Tart filling works well also. A recent addition to great breads is the Outback Steakhouse Bread which is also one of the easiest and best tasting breads around and don't forget the Homemade Breakfast Stromboli which uses this very dough.
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Why You Need To Make this Recipe
- This is the fastest yeast dough I've ever made. It takes minutes to assemble and make and then just 45 minutes to rise.
- Despite the fact it rises really fast, the taste of the crusts is outstanding. So many pizza crusts are flavorless carriers of pizza and flatbreads. Not so with this one.
- The crusts can be frozen and kept at hand in the freezer for really quick work night meals. Just shape and freeze or parbake (my favorite) to make things easier and quicker to make that meal.
Homemade Pizza Crust Ingredients
FRONT ROW: Instant yeast, olive or canola oil, salt
BACK ROW: All-purpose flour, semolina flour, water
Fine Semolina Flour is normally used for pasta or couscous in Italian and middle eastern recipes. It is golden colored flour and very high in gluten which also explains the quick rise and increased flavor of the dough.
Olive Oil or Canola Oil can be used. Olive oil provides the most taste.
Instant Yeast is preferred but active dry yeast is fine also. As a normal practice, instant or active dry, I add it to the liquid ingredients to give it a head start while I prep the rest of the ingredients. I started doing this because I once made a dough where it had all these tiny bumps all over it. I later realized that was undissolved instant yeast.
The water should be about 90°F for the best results.
Be sure to see the recipe card below for the exact ingredients and instructions.
Step by Step Instructions
To use the food processor, just follow the same steps. Process for 30 seconds are so to knead.
Step 1. Combine the flour, semolina flour, and salt in the bowl of a mixer. Step 2. Combine the water, oil and instant yeast. Step 3. Mix the liquids and yeast together and let it sit for a few minutes. Step 4. Give the liquids a good mix and pour over the flour in the mixing bowl.
Step 5. Mix slowly with a dough hook if available until all is moistened. Raise the speed to 3 or 4 or as called for by your mixer and beat for 3 minutes. Remove the dough, place the top of the dough in the bottom of the mixer and mix again for a minute. Step 6. Spray the container in which the dough will rise and set aside. Remove the dough and knead it once or twice to make a smooth ball. Place it in the container and flatten it. Step 7. Cover the dough with plastic wrap. Mark the time on top. Step 8. Let it rise until it has doubled in bulk.
Step 9. If using later, deflate the risen dough, recover with plastic wrap and store in the fridge for up to 3 days. Step 10. When ready to use, turn out. Here I have turned it out without deflating because I wanted you to see the dough will rise again in the fridge. Step 11. Shape into a round if rolling out into a circle. Step 12. Shape into an oval if rolling into an oval.
Step 13. Roll the oval into a long oblong. I generally divide the dough into 4ths, using one each for the flatbread or pizza crust. It will be thin. However, any amount of dough can be used. If you like a thick crust, divide into 3, thinner, divide into 5 or 6. Step 14. Prick the dough with a fork. After doing several this way, they seem to rise anyway so I guess it doesn't really matter. Step 15. For a pizza crust, roll a quarter of the dough into circle. Step 16. I discovered that rolling 75 grams of the dough into a 7" round and baking yielded a perfect "pita pocket". After baking, it will be quite high. As you can see it makes a perfect pocket.
Recipe FAQS
Not necessarily but it's a great when topping and finishing baking. By baking the crust halfway through, it only needs to be topped and baked to heat everything through.
The oil helps the crust roll out easily and also keeps the finished crust moist if using a thick crust.
All-purpose flour is fine, adding semolina makes it better. Bread flour because of it's higher protein count is ideal.
Expert Tips
- While the type of oil used, olive or canola, is not a big factor, using it is. It adds elasticity to the dough and allows the dough to stretch and not spring back.
- Semolina flour adds a dimension to this dough that other crusts do not have. However, if you can't find it, substitute all-purpose flour in the same amount.
- Unbaked or par baked crusts can be frozen. Freeze the crusts until hard and wrap well in foil. They will last for several months. Thaw at room temperature, top and bake.
- Sea Salt is ideal but table salt can be substituted by reducing it to 1 ¼ teaspoons.
Other Interesting Breads
If you love this Homemade Pizza Dough, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.
Homemade Pizza Dough
Ingredients
- 3 ½ cups all-purpose flour (480 grams)
- ⅓ cup semolina flour (60 grams)
- 1 ½ teaspoons fine sea salt
- ⅓ cup olive or canola oil
- 1 ½ cups warm water (90° F)
- 1 tablespoon instant yeast (9 grams)
Instructions
- *If using table salt, reduce to 1 ¼ teaspoons
- Fit the electric mixer with a dough hook if available. If using a processor, follow the same steps.
- Add the all-purpose flour, semolina flour and salt to the bowl.
- Mix the water, oil and yeast together. Let sit for a few minutes. Add it to the flour mixture. Mix on low to moisten the flour. Raise the speed of the mixer to 3 or 4 as your mixer suggests and beat for 3 minutes. Stop the mixer and remove the dough. Turn the topside of the dough to the bottom of the mixer and mix for another minute.
- Spray a container at least twice the size of the dough with a non-stick baking release. Set aside.
- Remove the dough from the mixer and knead several times. Shape into a round ball. Place it in the sprayed container. Cover with plastic wrap and place the top on the container. Let rise for about 45 to 60 minutes until doubled. Use immediately or place in the fridge up to 3 days.
- Preheat the oven to 425°F. Place the oven rack on the lowest rung. Divide the dough into 4 pieces about 230 grams each. For flatbreads roll into a 12" x 6" oval. For pizza crusts roll into a 10" round. Do not let them rise.
- To par bake, place them on a parchment lined baking sheet and bake for about 8 to 10 minutes. They most likely will have some really puffed up areas. They should only be about half baked and without much color. Immediately cover with a folded tea towel until cooled. This keeps the crusts pliable. If they are still puffed up, gently deflate them so the crust is even.
- These can be cooled, wrapped well in foil and frozen for several months. To use, position the oven rack in the middle. Simply top them as desired, finish with cheese and bake in a 400°F oven for 10 to 15 minutes. If the crusts are frozen when thawed, add addtional time.
- Additional sizes are 6 crusts at 155 grams each for 10" x 5" ovals or 8" crusts. 200 grams makes a 12" crust. Last but certainly not least use 75 grams rolled into 6" rounds to make the "pita pockets" .
Notes
Nutrition
Alberta Parker says
Hi, Helen. Just wanted to comment on this dough recipe. We are big pizza fans (so much so that we have a commercial oven which I love!) and host "parties" regularly. People really love homemade pizza! I have several recipes that I use, but decided to look for another just for a change since we have pizza frequently. Ironically, your recipe popped up in my mail the day I decided to look and I decided to try it. I followed your recipe exactly, used the stand mixer (I use hands, mixer and processor depending on the recipe) and put the lovely dough aside to rise. That day, our best critics were here for pizza, the grand daughters who just love homemade pizza. The dough was easy to work with although a bit softer than I am accustomed too, and 2 of the pizzas didn't want to come off of the peel, but that can be remedied by us. Delicious! and quick! This is definitely a keeper for us. Thank you for posting. I love your recipes and instructions. Best of health to you.
Helen S Fletcher says
Hi Alberta, I'm glad I was just in time. I couldn't believe this recipe when I saw it. So fast and so good. Your granddaughers are lucky to have a grandmother who enjoys baking. I baked with my grandson when he was very young and now, as an adult he still bakes. Thank you for the kind words.
Yvonne Aultman says
Hello, I'm not able to print the recipe - only the heading shows. Excited to try! Is there a fix? Thanks
Helen S Fletcher says
Hi Yvonne - I just printed it out on my printer and on one else has mentioned a problem so the only thing I can think of is for you to reboot your printer. That's the first thing I do when mine acts up.
SallyBR says
Helen, I make food processor pizza all the time, it is one of the earliest recipes in my blog, but mine does not use semolina flour, so I MUST try this one. Mine is from Fine Cooking long long long time ago, and it works so well, as you say, in minutes! I am addicted. But I want to try your version soon, will let you know
(thinking of you!)
Helen S Fletcher says
Hi Sally - I too have made pizza crusts in the processor forever (is there another way?). In fact, I have several others on my site. But this truly is the best, especially if it sits in the fridge for 3 days.
Pam says
Hi Helen! I'm a huge fan of your recipes.
I made this recipe, pita bread version, for lunch, stuffed it with tuna salad, lettuce and tomato.
Amazingly easy to make and the flavor is very nice! I've never made dough in my food processor before, now I'm in love with the technique.
Thank you so much for sharing!
Keep up the great work!
Helen S Fletcher says
Hi Pam, I think that may be the fastest anyone has made a recipe of mine that just popped into their mailbox. The food processor is soooooo easy to use. Watch for the very
special Mother's Day Cake that will show up in a couple of days. It's made in the processor and is just as easy and fast. Thanks for sharing.
Rosemary Mark says
Helen - this is fantastic detail with all your photos! Great tutorial for new bread bakers. I'm keeping this recipe for when I need a speedy dough instead of my wild yeast water doughs!
Helen S Fletcher says
Thanks Rosemary. I have my raisin water in the fridge - just haven't gotten to it yet. But this is speedy for sure.
Evie Lieb says
Something's amiss--at least on my computer. I am reading about making this in the processor, then seeing the actual recipe calling for a dough hook, which indicates a stand mixer. Also, there are many big blank spaces in this post--like missing photos. As I'm an avid fan of processor yeast dough, I hope you can clarify this. Thank you for your ongoing baking inspiration!
Helen S Fletcher says
Hi Evie - I have added the processor instructions at the top of the Step by Step instructions as well as the recipe card. You simply follow the same instructions given but process the finished dough for about 30 seconds to knead it. Everything else stays the same.
Denise says
Hi Helen Do food processors have dough hooks? Thanks
Helen S Fletcher says
No they don't. You use the steel blade that comes with it.
Jason from Chicago says
Hi Helen, big fan of your recipes! How well (or not) would 00 flour substitute for the semolina flour? I ask because I have two bags of the former in my pantry at the moment, and none of the latter.
Helen S Fletcher says
Hi Jason, that's funny you asked. My notes indicate I did tested with 00 but liked the original combo better. The two flours have about the same amount of protein at 13%, depending upon what you read, but it is the taste that makes the difference. I'd give it a try. It should work fine, it may not be as strong in the taste dept.
Patricia says
How much yeast do you use?
Helen S Fletcher says
Hi Patricia, Thank you, thank you for pointing this out early. It is fixed. It is 1 tablespoon (9 grams). My normal habit is to count the ingredients to make sure I have included all of them. Obviously, I forgot this time.