Closeup of a cheesy meat and onion pizza.

Best Homemade Pizza Dough

10/06/2020 | By Cowboy Kent Rollins

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Pizza Hut? Yeah, I would like to order a pizza. What? You don't deliver to camp? Well folks, we didn't need them to deliver anyway because we're making the best dough ever, along with some homemade sauce and some topping ideas.

Best Crust Ever

One thing this ol' cowboy knows is pizza is all about the crust. You can cover it with anything you'd like, but if you start out with a good crust, you have yourself a great meal. Heads up- this pizza is very easy to put together but it does have a 3 to 4 hour rise time, followed by another rise time.

For this crust I typically roll it out into 10, 12 or even a thnner 14-inch pizza. For these recipes I used a 10-inch and 12-inch Lodge Dutch oven, but pizza would work great in a cast iron skillet in the house as well.

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Storing Tip

This recipe will make 4 pizza crusts. Whatever crust you are not using, I like to store in plastic bag in the fridge. You can store this crust for up to 4 days. You can also freeze it for a long time and use it as long as it doesn't get freezer burn.

PRO TIP: Let the dough warm up to room temperature after freezing or refrigerating before rolling out and baking.

All About The Yeast

One of the most important things about proofing yeast is starting with warm water, not cold water and I don't want hot, hot water will kill yeast. WARM. Yeast and sugar should typically be used together because the sugar will kick-start yeast. There are many types of yeast (I prefer rapid rise), but most importantly - always check the date on the package.


Proofing The Yeast

Now you maybe asking "Cowboy Kent, What does proofing the yeast mean?"

Proofing the yeast is making sure it's "active". Making sure it will make that bread rise, bloom, make that dough get bigger and bigger.

To proof: Whisk the yeast, warm water and sugar together. Let it stand about 5 minutes and you'll notice it will start bubbling and frothing a bit. This is how you know the yeast is good.

You Knead To Work It

What makes a good pizza dough besides good ingredients? You have to work it and work it good! The first knead time is for about 10 minutes. Follow along in ourVideo below to watch the kneading in action. Once kneaded, place it in a well oiled bowl , cover the top with a little oil also and cover it to work its magic.

After four hours, uncover it, mash it down and knead it some more, this time for only about 5 minutes. Working it together, form it into a ball, place it back into the bowl, cover it and let it go one more hour.

Cut the dough into four equal parts for your pizza crusts.

PRO TIP: Before cutting into it , grease your knife with some butter or oil so it doesn't stick to the dough while cutting.

Now you can top this anyway you like, be sure to check out our video for a couple of ideas on how we did it. Also follow the recipe below for our version of homemade sauce.

There ya have it folks the best pizza crust and pizza ever! We thank you for stopping by, God bless you and keep up the great cooking.


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Best Homemade Pizza Dough - Cowboy Kent Rollins

Servings 4 pizza crusts
Prep Time 5 Hours
Total Time 5 Hours 15 Minutes
Author Cowboy Kent Rollins

Ingredients

  • 2 .25 oz packets dry yeast

  • 1 ⅓ cups warm water

  • 2 teaspoons sugar

  • 4 cups all-purpose flour

    plus more for sprinkling
  • 2 tablespoons Italian seasoning

  • 1 tablespoon onion powder

  • 2 teaspoons salt

  • ⅓ cup olive oil

Instructions

  1. In a small bowl add the yeast, water and sugar and whisk together until the yeast dissolves. Let it set for 5 minutes to proof the yeast or until it bubbles and froths slightly.
  2. In a large bowl combine the flour, Italian seasoning, onion powder and salt.
  3. Make a little well in the middle of the flour mixture and pour the wet mixture into the well, followed by the olive oil. Fold the mixtures until a soft ball forms. You may have to add a little more flour as you go along, to make sure it isn't too sticky.
  4. Turn the dough out onto a floured surface and knead for 10 minutes. Place the dough in an oiled bowl and cover with plastic wrap. Let rise for 3 to 4 hours.
  5. Turn the dough out onto a floured surface and knead for 5 minutes. Form back into a ball and place in the oiled bowl and cover for 1 hour.
  6. Preheat the oven to 500 degrees F.
  7. Turn the dough out onto a lightly floured surface and cut into 4 equal pieces. Roll one piece out onto about a 12-inch circle (this can also be rolled into a 10-inch circle or a thinner pizza at 14-inches).
  8. Place the dough onto a greased pizza stone, cast iron skillet or Dutch oven. Lightly pull the edges of the dough out and crimp over to make the outside crust along the edge.
  9. Spread a thin layer of your favorite sauce on the crust followed by your favorite pizza toppings.
  10. Bake for 10 to 12 minutes, on the center rack, or until the crust is golden brown. Cut and serve warm.

Notes

  • HOMEMADE PIZZA SAUCE:

    1 15.4 oz can diced tomatoes, 1 1/2 tablespoons crushed dried oregano, 3 teaspoons garlic powder, 2 teaspoons salt, 2 teaspoons coarse ground black pepper.

    Drain, half the juice from the tomatoes and place in a small bowl. Mash slightly with a potato masher. Strain some of the juice off until you reach the desired consistency. Mix in the spices. Spread on pizza dough. 

     

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