Homemade Pizza Dough

The Hendricks’ house has pizza almost every Friday. After 20 some years we’ve finally figured out the secret to the perfect dough..it’s homemade and really easy (tip: can be made ahead of time and frozen).  Print recipe here

Ingredients - Makes 3 10" crusts

1 Tbsp maple syrup

1 Tbsp active dry yeast

2 1/2 cups 00 pizza dough flour (all purpose works too)

1 tsp salt

In a large bowl dissolve the yeast and maple syrup in 1 cup warm (100-110 degree F). This step is CRITICAL! The temperature of the water can make or break the activation of the yeast.  Use a thermometer if you can.  Let stand for 7-8 minutes, mixture will look frothy. IF your mixture does not get frothy, it’s honestly best to throw away and start over, you may have had old yeast or wrong temperature water - your dough will not rise properly if the yeast has not activated.

Add flour and salt to yeast mixture and stir until soft dough forms.  Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, add more flour if the dough is too sticky.  (Tip: if you are going to freeze the dough do so at this point, put in a freezer safe ziploc and store for later use). Place dough in a large bowl coated with cooking spray (I prefer glass), cover with a towel or plastic and let rise in a room temperature, draft-free, space for 30-40 minutes.  I will sometimes put in front of the fire on in the oven on the ‘warm’ setting. (Tip: if you are working with frozen dough, let thaw and then follow rising directions once dough has thawed and is room temperature).

Punch down the dough and roll onto a lightly greased pizza pan.  Add your favorite sauce and toppings and bake at 475 for 10-12 minutes.  Perfect crust guaranteed every time!

Sauce suggestions:

Pesto Sauce

Tomato Sauce (best Papa Murphy’s impression I could do)

For large groups:

2 Tbsp maple syrup

4 Tbsp yeast

8 c 00 flour 

1 Tbsp salt

4 c warm water

Mix in stand mixer 

Makes approx 10 individual pizza's (8")