Homemade Pizza Dough
- 45 min
- Serves 4
- 7 ingredients
30 minutes to prep, 15 to cook. A light, airy pizza dough that rises in the refrigerator, giving a tender crust with delightful air pockets. A touch of honey adds subtle sweetness while olive oil keeps the dough soft, perfect for a quick family pizza night.
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Method
1. In a large, clean plastic or glass container, combine the flour and dry yeast; stir briefly to distribute the yeast evenly.
2. Measure 250 ml of the water (reserve the remaining 50 ml for later) and pour it into the flour mixture; mix with a wooden spoon or dough hook until the flour is fully hydrated and a shaggy dough forms.
3. In a small bowl, dissolve the honey, salt, and the remaining 50 ml of water; stir until the honey and salt are completely dissolved.
4. Add the honey‑water mixture to the dough along with the olive oil; continue mixing until the dough comes together into a smooth, elastic ball.
Kitchen notes · Added by ReelsMeals: Dough gathers into a smooth elastic ball. Add the honey water evenly as the dough comes together.
5. Transfer the dough to a lightly oiled surface and knead by hand for about 5–7 minutes, or use a stand‑mixer's dough hook on low speed for 4 minutes, until the dough is smooth and passes the window‑pane test.
Kitchen notes · Added by ReelsMeals: Dough stretches thin without tearing. Use the windowpane check described in the recipe.
6. Lightly oil the container, place the dough back inside, cover tightly with plastic wrap, and refrigerate for 20 minutes to begin the first rise.
7. After the 20‑minute rest, divide the dough into 150‑gram portions (approximately four balls). Shape each portion into a tight ball by folding the edges underneath.
8. Arrange the dough balls on a lightly oiled tray, cover with a damp cloth, and let them rest at room temperature until they have roughly doubled in size, about 45–60 minutes.
Kitchen notes · Added by ReelsMeals: Dough balls look puffy and expanded. Keep them covered while they rest.
9. While the dough is proofing, preheat a cast‑iron skillet or pizza stone on the stovetop or in the oven to a high temperature (about 475°F / 480°F).
10. Lightly dust the hot surface with semolina to prevent sticking.
11. On a well‑floured board, gently press each dough ball outward, then stretch it by hand or with a rolling pin into a 10‑inch round pizza base, leaving a slightly thicker edge for the crust.
12. Transfer the stretched dough onto the hot skillet or stone; drizzle a tiny amount of olive oil around the edges if desired.
13. Bake the pizza base for 2–3 minutes, or until the underside is golden and characteristic air pockets ("leopard spotting") appear.
Kitchen notes · Added by ReelsMeals: Base underside is golden with air pockets. Watch the first bake closely on the hot surface.
14. Remove the base, add your favorite toppings, and finish baking at 475°F (480°F) for an additional 5–7 minutes, or until the cheese melts and the crust is crisp.
15. Allow the pizza to rest for 2 minutes before slicing and serving.
Tips while you cook
- Reserve water for later
- Measure 250 ml of water first and set aside the remaining 50 ml to dissolve honey and salt before adding to the dough.
- Check dough elasticity
- Knead until the dough passes the window‑pane test, confirming it is smooth and elastic.
- Dust hot surface with semolina
- Lightly dust the preheated skillet or stone with semolina right before transferring the stretched dough.
- Allow dough to double in size
- Cover the dough balls with a damp cloth and let them rest at room temperature until they roughly double, about 45–60 minutes.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Simon Prest’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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