The Ultimate Pizza Night Starts with the Perfect Dough
Pizza is more than just food—it’s an experience, a tradition, and a creative outlet all in one. Making pizza from scratch might seem like a daunting task, but it all starts with one simple, essential component: the dough. This blog post is all about a foolproof, easy-to-make pizza dough that anyone can master. Whether you prefer a classic crust or want to take your homemade pizza to the next level by seasoning the dough with Italian seasoning and garlic powder, this recipe will be your new go-to. It’s customizable, versatile, and guaranteed to deliver that perfect, chewy base for your favorite toppings.
Canada’s Love Affair with Pizza
Pizza may have originated in Naples, Italy, but it’s now a global phenomenon—and Canada is no exception. Pizza gained popularity in Canada during the post-World War II era, brought over by Italian immigrants who shared their culinary traditions. By the 1950s and 1960s, pizzerias started popping up across the country, and the dish quickly became a national favorite. Over time, Canadians began adding their own twists to this beloved food, resulting in unique regional flavors and combinations.
One of Canada’s most famous contributions to the pizza world is the controversial yet iconic Hawaiian pizza. Despite its name, this ham-and-pineapple-topped creation was invented in Chatham, Ontario, by a Greek immigrant named Sam Panopoulos. Started on the East Coast and beloved nationwide is the donair pizza, which features sweet garlic sauce, spiced meat, and fresh onions, inspired by Halifax’s famous donair sandwich. Smoked salmon and cream cheese pizza in British Columbia, poutine-inspired pies in Quebec, and maple bacon toppings are just a few of the creative takes that showcase Canada’s diverse culinary culture.
The Secret to Great Pizza? A Flavorful Crust
What sets homemade pizza apart is the ability to make it exactly the way you like it, starting with the dough. A great dough is not just a blank canvas; it’s a flavorful foundation. Our recipe keeps things simple but offers an option to really make it special by adding Italian seasoning and garlic powder directly into the dough. This small adjustment adds a burst of flavor in every bite, making your pizza stand out before you’ve even added the toppings. Best of all, this dough is quick and easy to prepare —perfect for a fun family night or an impromptu gathering with friends.
Toppings Galore: Classic and Canadian-Inspired Ideas
Once you’ve mastered the dough, the fun begins. The beauty of pizza is its adaptability to whatever toppings you have on hand or are craving. Stick to the classics with mozzarella, pepperoni, and bell peppers, or go gourmet with roasted vegetables, goat cheese, and a drizzle of balsamic glaze. For a distinctly Canadian twist, try crispy bacon and caramelized onions, smoked salmon and capers, or even thinly sliced maple-glazed ham. If you’re feeling adventurous, channel the East Coast vibe with donair-inspired toppings or embrace the sweet-and-savory balance of pineapple and ham. The options are endless and entirely up to you!
Don’t Forget the Sauce!
No pizza is complete without a delicious sauce to tie it all together. Whether you prefer a traditional tomato-based sauce, a pesto, or even a creamy Alfredo-style base, the right sauce complements your toppings and enhances the flavor of the crust. Luckily, we have a pizza sauce recipe that pairs perfectly with this dough, ensuring your homemade pizza tastes as good as anything from your favorite pizzeria.
Making pizza at home isn’t just about the end result—it’s about the process. It’s a chance to get creative, experiment with flavors, and share a meal with loved ones. With this easy pizza dough as your starting point, you’ll have everything you need to create the pizza night of your dreams. Whether you stick to the classics or venture into uniquely Canadian territory, your kitchen is about to become the hottest pizza spot in town.
Seasoned Pizza Dough
Ingredients
Step 1: Proof Together
- 1⅓ cup warm water 110℉
- 1 tbsp sugar
- 1 tbsp active dry yeast
Step 2: Combine & Knead
- 1 tbsp garlic powder optional
- 1 tbsp Italian seasoning optional, see notes
- 2 tbsp vegetable oil olive, peanut, sunflower, etc
- 1 tsp salt
- 3½ cups flour all purpose, loosely scooped or spooned
Instructions
- Instructions below are for using a stand or universal mixer with a dough hook, but the pizza dough can be made by hand too. Just use a regular bowl and your hands and countertop as substitutes for kneading.
Making the dough
- Add 1⅓ cup warm water, 1 tbsp sugar, and 1 tbsp active dry yeast to mixer bowl and let sit for 5-10 minutes until frothy bubbles form (called proofing).
- Add 1 tbsp garlic powder, 1 tbsp Italian seasoning, 2 tbsp vegetable oil, 1 tsp salt, and 2 cups of the flour. Turn on the mixer.
- With the mixer running, add the remaining 1½ cups flour, ½ cup at a time. Stop the mixer and check the dough after each addition. Depending on local elevation and humidity, you might need a little more or less flour.
- Leave mixer on to knead the bread for about 6-8 minutes. It's done kneading when it feels soft and smooth, more so than with regular bread doughs. While dough is kneading, spray a large mixing bowl with oil.
- When the dough is finished kneading, place it on a flour dusted counter and shape into a ball, then place dough in oil coated bowl. Tilt the bowl upside down to catch the dough on your hand or onto a counter and place it oiled side up into the bowl (so both sides are now coated in oil). Cover with plastic wrap and let rise in a warm, draft free place for up to 90 minutes. Use this time to prepare your pizza sauce and toppings.
- When the pizza is doubled in size, uncover and punch down, then tip it onto a floured surface and divide in half. Cover with a clean dish towel and let rest for 10-15 minutes.
Making the pizza
- Preheat oven to temperature indicated by your recipe - usually between 400-475℉ This dough cooks well in this range, though we usually stick to 425℉ for the thickness we like.
- Prepare pans by spraying with oil or lining with parchment paper that exactly fits the bottom (no overhang that can burn). Circle or rectangle pans in most sizes work. The smaller the pan, the thicker the crust, the larger the pan, the thinner. If you opt for a very thick crust, use the lower oven temperature and bake for a few extra minutes to prevent burning.
- On a lightly floured surface, uncover 1 piece of dough and shape it into a ball. Using a rolling pin and/or your hands and extra flour to prevent sticking as needed, start working to gently stretch and flatted it into the shape of your pans. If the dough won't hold it's shape, it needs more time to rest. Cover it and try again in 10-15 minutes.
- Place dough on prepared pan and if desired, roll any extra edge to make thicker. Feel free to push and pat the dough into place if needed, particularly in a rectangular pan. We don't have problems with this recipe bubbling, but you can poke the crust all over with a fork to prevent any, if you wish.
- You can either immediately prepare this crust with sauce and toppings, or wait until the second crust is shaped and also put on it's pan. Once prepared, bake in hot oven for 12-16 minutes until sides and bottom are a light golden brown.
- Removed cooked pizza from oven and slide onto a cutting board or mat and cut into desired pieces.
Notes
Nutrition
Authentic Recipes
We guarantee that all of our recipes are authentic recipes; they're developed, cooked or prepared, and enjoyed in our home. We are not professional, or even mediocre, photographers, and occasionally create AI images when photos don't turn out. None of the recipes on this website are created or modified using AI, and they never will be.
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