Browse Recipes

Home » Video Recipes » Main Dish » Pizza Recipes » How to make Homemade Pizza From Scratch – Recipe by Laura Vitale – Laura in the Kitchen Ep. 86

How to make Homemade Pizza From Scratch – Recipe by Laura Vitale – Laura in the Kitchen Ep. 86

P
By Paul
· Updated recently · — min read · Leave a comment

This post may contain affiliate links.

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com

Official Facebook Page: http://www.facebook.com/LauraintheKitchen

Twitter: @Lauraskitchen
Video Rating: 4 / 5

About the Author

P

Paul

Home Cook

Home cook from Europe. Collected and tested recipes from cuisines around the world — in a regular kitchen, no professional gear.

About Paul →

Recently Updated

Weekly Recipes

New recipes every week. No spam.

Did you make this recipe?

Rate the recipe in your comment below — it helps other home cooks find the best recipes.

Rate it in a comment ↓
Or share with friends:

More Recipes You’ll Like

17 responses to “How to make Homemade Pizza From Scratch – Recipe by Laura Vitale – Laura in the Kitchen Ep. 86”

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. Puzzle Girl

    Thank you! I’ve now made these three different times. Every pizza I made
    previously was disappointing for some reason, but both I and my guests
    loved these. I even got a recipe request (I sent the asker to your
    website).

    Reply
  2. Ivanna Hinojosa

    how could i alter this recipe for a 14″ deep dish pizza pan? anybody know a
    different recipe or something that might help me?

    Reply
  3. Agent Stark[Ielin]

    This is making me hungry :O

    Reply
  4. sasman42

    Great recipe!!!

    Thanks Laura!

    Reply
  5. Bubble-a-boo Boyer

    Then repeatedly bitchslap the tomato topping.

    Reply
  6. Scott K

    You over mixed. Stop playing with the dough Mix until just incorporated let
    rise then pinch down rise again and go. And make your own sauce. I almost
    got angry watching this.
    

    Reply
  7. tanya bolton

    so nice to use the 50/50 mix of semolina di grano duro and doppio zero
    (general purpose unbleached) flour with the corn flour sprinkled on the
    bottom to give a little crunch and easy to manuver on the wooden paddle
    capability to the dough.

    Reply
  8. Neo Das

    How to basic has a easier way to make a pizza

    Reply
  9. Kitchen Scalpel

    Some little hints directly from Italy 😉
    1) pizza dough should be made with bread flour, not AP: it does have more
    gluten, which give the dough its nice elasticity
    2) too much yeast give a bad taste to finished pizza: better use veeery low
    yeast and let the dough rise for a whole day
    3) no fats in the dough. Actually, no fats at all should be used for a
    pizza (maybe just a liiitle evo oil before serving), unless you’re doing a
    pizza “al trancio” (with high, soft dough)

    Reply
  10. Dominican7Chick

    My dough didn’t turn out like this AT.ALL. Just got the artisan stand
    mixer. I’ve made dough hundreds of times at my old job with stand mixer and
    at home a handful of times with a hand mixer that had dough hook (spiral)
    attachments. I cannot figure out why this didn’t work. I tried it TWICE. I
    seems like it had too much flour because it just wouldn’t come together.
    Hope you can help me out

    Reply
  11. LetsMakeSomething

    Something went horribly wrong when I made this! Okay, so I Iet my dough
    rise inside my oven. Hours later I was thinking of baking chicken to go
    with the pizza, so I turned ON the oven…..we all know what happened next.
    Yup. The plastic melted into my dough, racks, and the bottom of my oven.
    The smell of plastic is unbelievable.

    Reply
  12. Bekka Aziz

    I see a few commenting on a crust forming on the dough. That happened to me
    first time making pizza dough.You have to apply oil liberally on the dough
    to prevent it from drying out like that .

    Reply
  13. Renz Hurjae

    You didn’t make that pizza from scratch, you used factory manufactured
    tomato sauce, and some of the ingredients you used are pre-made, my
    understanding of the term “from scratch” is that it means you made
    everything using natural ingredients that was not manufactured inside a
    factory. The dough was fine though, and nice recipe all in all. 

    Reply
  14. Tiphaine Le Pan

    Hello Laura, please help me ! Your pizza dough recipe is incredible but I
    have trouble making the dough rise. I tried to oil it and put it in a warm
    (turn off) oven but it always forms a dry skin around … Would it be
    better to just leave it on the counter (in the bowl + plastic wrap) ?
    Because I can not find a place warm enough that does not dry my beautiful
    dough. Thank you !!

    Reply
  15. Christina Mara Con

    RINGS…Jewlry and nail polish gotta go!! yuck!!

    Reply
  16. Dale Bauer

    Laura, I purchased a tabletop pizza maker called Pizza Que which heats to
    700-900 degrees F and I’ve got the dough in the oven rising. I’ve used your
    recipe and hope these guys turn out good. I used a modified sauce because I
    didn’t have the all of the ingredients that was called for. Thanks for the
    great video and the neat little trick like blowing under the dough and peel
    prior to going into the oven. I’ll let you know if it turned out. Thanks
    and Happy New Year!

    Reply
  17. Lauren Cannon

    just curious – dont bite my head off youtubers – why cook with your wedding
    ring on? is it sanitary? 

    Reply