A soft, flavorful homemade pizza starts with a perfectly balanced dough. This recipe uses a blend of high-gluten and low-gluten flour to create a dough that is elastic, light, and perfect for building your favorite toppings.
Why You’ll Love This Recipe
This homemade pizza dough is simple, reliable, and produces a beautifully chewy crust. The combination of flours gives the pizza a professional texture, while butter adds richness. The method is beginner-friendly yet yields results that feel gourmet, making it perfect for family meals, gatherings, or weekend baking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
320 grams high-gluten flour
160 grams low-gluten flour
40 grams fine sugar
5 grams salt
20 grams fresh yeast
265 grams water
20 grams butter
Directions
Combine the high-gluten flour, low-gluten flour, sugar, salt, fresh yeast, and water. Mix and knead until a dough forms.
Add the butter and continue kneading until the dough becomes smooth and elastic.
Divide the dough into equal portions depending on the pizza size you want.
Roll each portion into a round shape. Use a bowl as a guide to create an imprint, then form raised edges. Prick the center with a fork to prevent bubbling.
Allow the dough to ferment until it reaches about 1.5 times its original size.
Preheat the oven to 200°C (392°F) for 10 minutes.
Add your preferred halal toppings.
Bake at 190°C (374°F) for 15 minutes or until the crust is golden and the toppings are cooked to your liking.
Servings and timing
This recipe yields approximately 2 medium 10–12-inch pizzas.
Prep time: about 20 minutes
Fermentation time: 45–60 minutes (depending on room temperature)
Baking time: 15 minutes
Variations
Add herbs such as oregano or basil into the dough for extra aroma.
Replace butter with olive oil for a lighter Mediterranean-style crust.
Use tomato sauce, vegetables, chicken, mushrooms, or olives as halal topping options.
Make mini pizzas by dividing the dough into smaller portions for individual servings.
Storage/Reheating
Store leftover baked pizza in an airtight container in the refrigerator for up to 3 days.
Reheat in an oven or air fryer at 180°C (356°F) for 5–7 minutes to restore crispness.
Freeze unbaked dough portions for up to 2 months; thaw in the refrigerator overnight before use.
FAQs
How long should I knead the dough?
Knead for 10–12 minutes until smooth and elastic.
Can I use dry yeast instead of fresh yeast?
Yes, use 7 grams of active dry yeast to replace 20 grams of fresh yeast.
What can I use if I don’t have high-gluten flour?
You can use bread flour as a substitute.
Can I make the dough ahead of time?
Yes, refrigerate the dough after the first knead for up to 24 hours. Let it return to room temperature before shaping.
Why do I need to prick the dough?
Pricking prevents large bubbles from forming during baking.
Can I bake the pizza without butter in the dough?
Yes, replace butter with an equal amount of oil.
How do I know the dough has fermented enough?
It should be puffy and about 1.5 times its original size.
Can I freeze the dough?
Yes, wrap portions individually and freeze for up to 2 months.
What toppings work best with this dough?
Any halal toppings such as vegetables, chicken, cheese substitutes, or herbs work well.
Why is the oven preheated at 200°C but baking done at 190°C?
Preheating ensures the oven reaches full temperature for proper crust formation, while the slightly lower baking temperature ensures even cooking.
Conclusion
This homemade pizza recipe delivers a soft, chewy crust and allows you to build any flavor combination you like. With simple ingredients and an easy method, it’s ideal for home bakers who want reliable results every time. Enjoy crafting your own delicious pizzas right from your kitchen.
A chewy, flavorful homemade pizza made with a blend of high- and low-gluten flour for a perfectly elastic dough. This beginner-friendly recipe creates a professional-quality crust ideal for your favorite halal toppings.
Ingredients
320 grams high-gluten flour
160 grams low-gluten flour
40 grams fine sugar
5 grams salt
20 grams fresh yeast (or 7 grams active dry yeast)
265 grams water
20 grams butter (or substitute with olive oil)
Instructions
In a mixing bowl, combine high-gluten flour, low-gluten flour, sugar, salt, yeast, and water. Mix and knead until a dough forms.
Add the butter and continue kneading for 10–12 minutes until smooth and elastic.
Divide the dough into 2 equal portions for medium pizzas or more for smaller ones.
Roll each portion into a circle. Use a bowl as a guide to press an imprint, then shape the raised edges. Prick the center with a fork.
Let the dough rise in a warm place until it’s about 1.5 times its original size (around 45–60 minutes).
