The magic of home cooking is that you can break any rule book to find what makes your family smile. You make the rules.
We’ve got some quirky ways, like adding topping after cooking and sneaking extra nutrition into the dough. It works perfectly for my kiddos, who only want cheese pizza, and my hubby and me, who love flavors but not extra labor. So layering the flavor is a post-bake affair here.
I started making pizza during Covid shutdown when I bought a 55 lb bag of 00 flour in a panic. It’s taken many experiments, but now I have a process that works well in my home kitchen without any fancy equipment and no crazy skill required. And guess what? My family actually prefers my homemade pizza over most restaurant pizzas. 😊
Sneak in extra nutrition
Here’s my personal touch. I add hemp seeds and nutritional yeast for extra nutrition. But they also add delicious, nutty, and cheesy flavor to the dough. Although hemp seeds lose some nutrients when cooked, you still get the added protein and other remaining benefits. Also, they don’t change the texture of the dough like flax seeds or chia seeds would.
For mixing the dough, I like to use a Danish dough whisk. It’s shaped like a @ symbol and cuts through dough more easily than a wooden spoon. If you make a lot of pizza or bread dough by hand, trust me, you’ll be happy to have this handy tool that costs you less than $10.
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Making pizza is not a quick process, but it’s not rocket science either. I usually make pizza on a weekend or a leisurely day, and my family helps topping and baking the pizza. Pour a glass of wine and make it a family activity!
Thin-crust pizza dough
This recipe makes crispy thin crust pizza crust with a wonderful flavor
- 1 2/3 cups lukewarm water
- 1 1/2 tsp active or instant dry yeast
- 1 tbsp olive oil
- 300 g about 2 cups 00 flour
- 300 g about 2 cups all-purpose flour
- 2 tsp kosher salt
- 1/4 cup hemp seeds
- 2 tbsp nutritional yeast
In a measuring cup, combine water, yeast, and olive oil. Water should be warm to touch, not hot. Set aside.
In a large bowl, combine 00 flour, all-purpose flour, salt, nutritional yeast, and hemp seeds.
Add the liquid mixture to the bowl. Mix the dough using a Danish dough whisk for 2~3 minutes until a ball is formed. You can use your hands instead, but it can be messy as the dough is very sticky at this point. Cover the bowl with a towel and let the dough rest for 15 minutes.
On a baking mat or clean counter, place the dough. Dust your hands with flour and knead the dough for 5 minutes.
Lightly grease the large bowl and place the kneaded dough. Cover with wrap and refrigerate overnight or for up to 24 hours. The overnight rising makes the dough more flavorful! You can also let the dough rise at room temperature for about 3 hours until it doubles in size if you are in a hurry.
After overnight rising, place the bowl with the dough in a warm spot for 1~2 hours or until doubled in size.
On a baking mat or clean counter, place the dough. Dust your hands with flour. Lightly deflate the dough and shape it into a round ball. Divide the dough into 5 pieces of equal size, using a bench scraper. Repeat the shaping process for each piece to create 5 smaller dough balls. Cover and let the dough rest for 15 minutes.
The dough is ready to be shaped.
This recipe is inspired by Roberta’s pizza dough