How to Form Pizza Dough

We make a lot of pizzas at home and the question I get asked the most about pizza is, “How do you form your dough?”

Jalapeño Popper Pizza

I am by no means an expert on the issue, but this is what works for me.

My grocery store’s bakery offers a wonderful dough ball, so I just buy that. I am sure this technique will work with a homemade dough as well.

Let the dough sit on the counter for about 20-30 minutes and come up to room temperature.

This is a good time preheat your pizza stone and to prep your ingredients.

Dust the foil and pizza ball with flour.

Pizza Dough

You don’t have to use foil but it makes cleaning up easier.

Make sure you have a light coating of flour all over the ball of dough.

Pizza Dough

Now press all around the outside of the ball and make a spaceship.

Pizza Dough

I think it looks like spaceship. Go with it.

Pick it up and put your hand on each side like this:

Pizza Dough

Now swing back and forth, back and forth, back and forth…

It will start to grow.

Pizza Dough

Swing some more and give it a toss if you want to.

Pizza Dough

That is about as high as I toss.

Now stretch it out all the way around as needed.

Pizza Dough

It isn’t going to be a perfect circle and it doesn’t need to be.

Also, don’t worry about tiny holes or tears you can fix those later.

Lay the dough on the hot pizza stone and stretch it out some more.

Pizza Dough

See those bubbles? Bubbles are good!

Now is when you can fix any small holes or tears. Just carefully pull the dough together. The heat from the stone will help it stay together.

I used to roll the dough out with a rolling pin but I didn’t like how tough it made the crust.

One day I watched my local pizza guy do a much better version of what just I explained above, and I’ve been doing it his way ever since.

So, now that you know how to form the dough, what pizza do you want to make?

Mango Bango?

Bacon Leek and Goat Cheese?

Mighty Meaty?

Pizza Rosa?

Jalapeño Popper?

BBQ Pork?


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9 Responses to How to Form Pizza Dough

  1. Steve says:

    Pizza Rosa looks amazing!!! They ALL do but especially that one!

  2. Steve: the Pizza Rosa is excellent… you should definitely make it!

  3. Chris says:

    We have never tried the ufo technique, we will definitely give that a shot!

  4. Tom Morrison says:

    These all look really great! We’re definitely going to use this method the next time we do pizza. I’m curious, how hot is your pizza stone when you apply the dough? How long is it usually before you return the stone to the Egg?

  5. Hi Tom! When I do them in the oven, I preheat my stone & cook the pizza at 500F. When I do them on the BGE, I preheat the stone and cook the pizza at about 700-800F (very fast cook). I try to have all of the toppings prepped and the crust formed before I pull the stone from the heat and start building.
    Good luck with the dough… Let me know what you think! :)

  6. Kevin says:

    Hi there, great site. Is your recipe for the dough itself somewhere on your site? I couldn’t find it.

  7. Hi Kevin: Sorry for the confusion. I don’t have a dough recipe on my site, I use a pre-made dough from my grocery store’s bakery (Publix).

  8. Sarah says:

    Tried this several times definitely didn’t work for me

  9. Sorry to hear that, Sarah. What went wrong?

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