Slow-Rise Homemade Pizza

I grew up with my dad making pizza. My friends always made a big deal out of my dad making our pizza, and it wasn’t until I was older that I realized that most people did not make pizza at home. Even when I got married and started perusing DIY cookbooks, many recipes for pizza still included refrigerated store-bought dough as your starter! Don’t be afraid of homemade pizza. It’s tasty, you can tailor to all of your flavor preferences, and so much cheaper than delivery!

~ Theresa

What you need:

Slow-Rise Pizza Dough


  • 4 c. bread flour
  • 2 1/4 t. yeast
  • 1 1/3 c. warm water
  • 2 T. olive oil
  • 1 t. salt
  • Toppings! My kids love the standard marinara sauce, pepperoni, and shredded mozzarella. My favorite toppings are olive oil, sliced tomatoes, fresh basil, fresh mozzarella, salt, and pepper.


  • stand mixer with dough hook (or large bowl and wooden spoon)
  • rectangular cookie sheet with sides or pizza stone (I love using my Pampered Chef stone bar pan)
  • measuring cups and spoons

Time:  20 minutes prep, 2 hours rising time, 15-20 minutes baking time

Freezeable: Yes! I have frozen the dough, tightly wrapped in plastic wrap and then placed in a ziplock bag. It is also the only recipe I’ve been happy with when making homemade frozen pizzas.

  • To freeze the crust: bake the rolled out and formed crust (brushed lightly with olive oil) for 6 minutes. Let cool, then wrap with plastic wrap and aluminum foil. To prepare, defrost, top, and bake for 15 minutes.
  • To freeze the fully made pizza: bake the topped pizza for 6 minutes. Let cool, then wrap with plastic wrap and aluminum foil. To serve, bake frozen pizza for 15-20 minutes.

Serves: 6-8 (makes 2 medium pizzas, or 1 large rectangle and 1 small circle)

Multiplying the recipe: Yes, this multiplies easily. I doubled it when I took these pictures.

Slow-Rise Homemade Pizza:

Dissolve yeast in warm water. Mix with remaining ingredients. Knead for 5-10 minutes with the dough hook in your stand mixer, adding flour sparingly only when needed to achieve desired texture. Cover with damp cloth. Let rise about 2 hours, punching down halfway through.

Grease two 14″ pizza pans or cookie sheets, or if using ceramic pizza stones, cover with a thin layer of cornmeal.

Preheat oven to 400F. Roll out dough on a lightly floured surface. Place on the pans/stones. Add toppings. I have found great results when I can prepare the pizza to this stage and then allow it to rest/rise for up to another hour. It is also good baked immediately from this step. 

Bake for 10 minutes, then rotate pans/stones. Bake for another 5-10 minutes, or until light brown.

slow-rise pizza

slow-rise pizza

4 Responses to Slow-Rise Homemade Pizza

  1. Pingback: Pizza Showdown!: Slow-Rise Crust v. Quick-Rise Crust | Cooking for the Fam

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