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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
6 Min
09/02/2026
Celebrate Pizza Day 2026 with a handmade pizza dough that you can tweak, knead and shape into pizza crusts of your choice. Whether you want a deep dish, thick crust or something else, the magic lies in how you make the dough and what you add to it. It might not be as simple as making roti, but it is sure worth the effort.
Pizza doesn’t have to be ‘junk food’. A few easy ingredient swaps can make your homemade pie a healthier meal than the store-bought version. But before diving into healthy toppings, it’s important to touch upon the base that holds the entire pizza and bakes into a crisp or spongy goodness. Get the base right, and the rest becomes easy. Whether you want the pizza to be chewy, thin, thick, or airy, it all starts from there. This article covers everything from what’s happening inside your pizza dough to the ingredients you need, the kneading technique, and what swaps you could do to make it a healthier dish.
Pizza dough is made from a handful of everyday pantry staples that work together to create that soft, chewy base you love. First comes the flour, which is the foundation of the dough and gives it structure; as it mixes with water, the proteins in flour form gluten, which makes the dough stretchable and strong.
As the water activates the yeast (which makes the dough rise), it determines how soft or firm the dough feels. Salt is essential too, for the flavour as well as keeping the rise in check, so the texture develops nicely. A little oil, like olive oil, is often added as well because it tenderises the dough and makes it easier to shape.
Yeast is a living microorganism that is central to bread-making. This is what makes pizza dough light and airy, and adds a distinct flavour. When you mix yeast with flour and water, it begins to ferment. This is a natural process where the yeast feeds on the simple sugars released from the flour.
As it consumes these sugars, yeast produces carbon dioxide and ethanol. The carbon dioxide gets trapped in the gluten network of the dough, forming tiny gas bubbles that expand and cause the dough to rise, creating that soft and chewy texture. The ethanol and other by-products also contribute subtle flavours to the baked crust.
Pizza crust is primarily made with maida, also known as all-purpose flour. Then comes the crucial ingredient – water, and getting the ratio of these two is quite important for the perfect homemade pizza dough. Getting to specifics, for most homemade pizzas, a good rule of thumb is to start with about three cups of flour and one cup of warm water. If you want it a touch softer and bigger bubbles in the crust, add slightly more water (for example, a bit more than one cup for the same amount of flour), but go slow, adding little by little until the dough feels smooth and stretchy without being gluey.
Kneading is what turns your flour and water into a smooth, stretchy dough that forms a great crust. To knead by hand, start by mixing your ingredients until there’s almost no dry flour left, then press the dough outward with the heel of your hand and fold it back over itself. Keep doing this – stretch, fold, and turn, until the dough feels smooth, soft, and slightly elastic. If it’s sticky, dust a little flour on the surface so it doesn’t stick to your hands or counter.
You can make pizza dough with regular atta (whole wheat flour) that is used for making parathas and rotis too. Using quality whole wheat flour like Aashirvaad 100% MP Sharbati Atta in smaller packs is an easy way to start. This premium whole wheat flour is made from 100% MP Sharbati wheat, known for its golden colour, natural aroma and enhanced water-absorption, which helps produce a dough that’s easier to work with and softer in texture.
To make atta pizza dough, mix Aashirvaad Atta with warm water, a little salt and (optionally) a splash of olive oil. Since whole wheat flour absorbs more water than refined flour, add water gradually – and stop when the dough feels soft and slightly tacky, not dry or crumbly. After kneading until smooth and letting it rest to relax the gluten, you can stretch or roll the dough into your pizza shape, just like a normal base.
