Homemade Pizza Dough

I love making my dough from scratch because it really improves the overall taste of the pizza when you use whole ingredients and bake it freshly made.  Generally, I do try to avoid wheat most days, but I will indulge from time to time.  Most of the recipes I post will be wheat free, but since I don't believe that everyone should be wheat free, I want to post recipes with all kinds of ingredients so everyone can enjoy!

Yields enough dough for two pizza crusts.  Total time: 1 hour 30 minutes.


  • 3 1/2 to 4 cups bread flour (whole wheat or all purpose flour will work as well)
  • 1 tsp sugar
  • 1 envelope or 2 1/4 tsp of instant dry yeast
  • 2 tsp salt
  • 1 1/2 cups water, 110 degrees F
  • 2 tbsp plus 2 tsp olive oil


  1. Add the flour, sugar, yeast and salt into a bowl and mix until combined.  It is best to use a stand alone mixer, however if you don't have one, a bowl and spoon or your hands will work as well.  
  2. While the mixer is running, slowly add the water.  It is important to use water that is 110 degrees F, so use a thermometer or if you don't have one estimate that it is warmer than room temperature, almost hot.  
  3. Put a kettle on for hot water in preparation for step 7.
  4. Add 2 tbsp of the olive oil and mix until the dough forms a ball.  The dough shouldn't be sticky, so if it is, add flour a tbsp or two at a time.  If the dough is too dry, then add a little water, one tbsp at a time. 
  5. Lightly flour the counter top or a cutting board and gently knead the dough into a smooth, firm ball.  
  6. Spread 2 tsp of olive oil in a bowl and add the dough.  Cover the dough with plastic wrap or a cloth. 
  7. Put the hot kettle full of water into the oven, with the oven off.  The hot kettle will create a warm environment for the dough to rise.  Add the bowl with the dough and let the dough rise for about 1 hour.  
  8. Take the dough out of the oven and split it into two equal sized balls using a lightly floured surface again.  Cover each ball with plastic wrap or a cloth and let them rest for 10 minutes.  
  9. Now, they are ready to be spread out onto a pizza pan.  
  10. Add your favourite ingredients.  One of my favourite combinations is - shredded chicken, mozzarella, brie, crushed almonds and craisins.  Using Kraft cheese and pepperoni is totally fine, however, the finer the ingredients, the better tasting the pizza will be.   My husband and I like to go to a specialty meat and cheese shop to get our ingredients.  They create a more complex, uniquely flavourful pizza.  Be adventurous! In the photo above we used rabbit and added finely chopped garlic along with cheese and vegetables.  It was the best pizza I've ever tasted!