Best Homemade Pizza Dough
This is the Best Homemade Pizza Dough. It is definitely the only Pizza Recipe you will ever need. Make it by hand or in your stand mixer. No need for take out, it will make your pizza night even more special. Any topping goes!
Some of our favorite topped pizzas are an Italian Sausage and Artichoke Cheese Pizza to one of the Italian’s favorites, Grilled Zucchini Pizza. But if you want to try something different why not give this Potato Pizza a try!
I followed the recipe exactly for the ingredients, but put them in my bread maker on the dough setting. It worked like a charm, and is the best pizza dough we’ve had homemade, and we’ve tried a lot! I also baked them without toppings for about 10 minutes, then another 10 after toppings, because we tend to like our dough a little more done. It turned out slightly crispy on the crust and bottom, and soft in the middle.
S Kemp
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Authentic Italian Pizza never tasted so good. Everything you need to know to make this your family’s new favourite Pizza Recipe. In your house what day is pizza day? If you are like us it could mean any day!
Why you will love this pizza dough recipe
- Easy – the recipe can be made the same day or left to rise overnight in the fridge, the longer it is left to rise the more delicious it is. Perfect either way. Make a Fresh Tomato Pizza or a popular Pizza Bianca, and of course you can make your preferred thin or thick pizza crust!
- Versaitile – the dough is perfect for making a traditional pizza, mini pizzas or calzone, some readers have even used it to make bread!
- The Best – I can and so can everyone that has tried it say that it is the best pizza dough they have ever tried!
Ingredients needed
- Water – Always use lukewarm water, make sure the temperature is between 98-105F (36-40C). Never use hot or you will kill the yeast and with cold water the yeast will take forever to rise.
- Yeast – I like to use active dry yeast but you could also use instant yeast, for every teaspoon of active dry yeast substitute with 3/4 teaspoon of instant.
- Sugar -It is considered food for the yeast, which converts it to carbon dioxide and alcohol. It also helps enhance the flavour of the pizza.
- Olive Oil – It helps to tenderize the dough and add a wonderful flavour.
- Flour – I usually use all purpose or bread flour, you will need a flour that has at least 12% protein. Bread flour will produce a chewier crust.
- Salt – Is necessary to add flavour to the dough.
How to make the Best Pizza Dough
This is a very simple recipe that can be made by machine or by hand, scroll down to the bottom of the page for the to find the recipe card.
In the bowl of your stand up mixer (or a large bowl if you knead by hand) add the warm water and sugar, sprinkle the yeast on top, let sit, then stir to combine.
Add the olive oil, flour and salt, with the hook attachment start to combine on low speed, scrape the hook and then raise to medium speed, knead until you have a smooth elastic dough. Or if making by hand, combine the ingredients with a fork and knead by hand.
Place the dough in a lightly oiled bowl, roll the dough to cover lightly with the oil, cover the bowl with plastic wrap and a large clean kitchen towel, leave in a warm draft free area until doubled in bulk.
Pre-heat oven. Punch the dough down a few times and divide into 1-3 balls, let the dough rest. Place the dough in the desired prepared pizza or baking sheets and shape the dough into the desired shapes. Top with your favourite toppings, bake until crust is golden and cheese has melted.
Variations
With this Pizza Dough Recipe I made two large and one small pizza. Sometimes I will make an all veggie one, with fresh, halved, cherry tomatoes, peppers, mushrooms and onions. Or I will sauté a couple of Italian sausage (casing removed) with sliced mushrooms, peppers and a small onion and place the mixture on a pureed tomato sauce (with just a few spices and a little olive oil). For the third pizza I top with chopped fresh tomatoes and sliced black olives and of course all the pizzas are topped with shredded firm mozzarella.
In Italy it is so easy to get a good pizza dough. Sometimes I would stop at my local bakery (forno) and pick up a pound or two of dough. But when I tasted a pizza made with this dough, I thought no matter how good the bakery dough was, it was now a thing of the past for me. That pizza made me determined to make my own pizza dough from then on.
Needless to say this pizza dough was one of those recipes that was passed down for I can’t tell you how many years. And trust me it is the best Pizza Dough. You can make it thin crust or thick crust whatever suits you, then you can top it with whatever fresh ingredients you want.
Recipe Tip
Be sure to let the dough rest before forming it in the pan, resting will keep it from springing back. And use your hand to gently stretch the dough to fit the dough in the pan and not a rolling pin, using your hands preserves the gas bubbles formed during fermentation and keeps the dough from deflating.
Since there are very few ingredients in Pizza Dough it is important that all the ingredients are good quality and active.
More Pizza Dough Recipes you can try
- No Yeast Pizza Dough – out of yeast? But still want pizza!
- Beer Pizza Dough – adding some beer gives it an extra taste boost
- Lievito Madre Pizza Dough – the Italian sourdough starter way
- No Knead Pizza Dough – no kneading or machine necessary
So however you like your pizza, thick crust, thin crust, double cheese, vegetarian or with pepperoni, I hope you make it with this Pizza dough recipe! Buon appetito.
Best Homemade Pizza Dough
Ingredients
- 2 cups lukewarm water
- 1 pinch sugar
- 1½ tablespoons active dry yeast
- 2 tablespoons olive oil
- 5¼ cups all purpose flour or bread flour
- 1½ teaspoons salt
Instructions
- In the bowl of your stand up mixer (or a large bowl if you knead by hand) add the warm water and sugar, sprinkle the yeast on top, let sit for 5-10 minutes, then stir to combine. Continue with Machine or Hand.
MIXING BY MACHINE
- Add the olive oil, flour and salt, with the hook attachment start to combine on low speed #1, scrape the hook and then raise to medium speed #2 and knead for approximately 5-7 minutes or until you have a smooth elastic dough (scrape the hook halfway through kneading).
MIXING BY HAND
- Add the olive oil, flour and salt, then with a fork mix until the dough starts to come together. On a lightly floured surface remove dough from the bowl and knead until dough is smooth and elastic approximately 10 minutes (if dough is really sticky add a little extra flour).
NEXT STEPS
- Place in a lightly oiled bowl, roll the dough to cover lightly with the oil, cover the bowl with plastic wrap and a large clean kitchen towel, leave in a warm draft free area until doubled in bulk, approximately 2 hours.**
- Pre heat oven to 450° (250° celsius). Punch dough down a few times and divide into 1-3 balls, let dough rest for 20 minutes.
- Place the dough in the desired pizza or cookie sheets (lightly oiled) and shape the dough into the desired shapes (using your clean hands).
- Top with your favourite toppings, bake for approximately 15-20 minutes until crust is golden and cheese has melted. Enjoy!
- **At this point, dough can also be refrigerated, place in plastic bag, remove air and tie securely up to 24 hours.
EASY PIZZA SAUCE
- In a medium bowl add a can of diced or pureed tomatoes (398ml / 13.5 ounces), add 1 teaspoon oregano, 1 teaspoon basil, a sprinkle of salt, tablespoon or two of olive oil and stir to combine. Top pizza dough.
FRESH TOMATO SAUCE
- Chop fresh tomatoes (15-20 grape or cherry or 3-4 roma tomatoes)if you use roma tomatoes then remove the seeds, toss with 1 teaspoon oregano, 1 teaspoon basil (or even 5-6 fresh basil leaves chopped) 1-2 pinches salt and a tablespoon or 2 of olive oil.
STIRRED FRIED VEGGIES & ITALIAN SAUSAGE
- In a medium frying pan add Italian sausage (casing removed and chopped) and fry until starting to brown, add thinly sliced, onion, pepper and mushrooms and a drizzle of olive oil, ½ teaspoon oregano, basil, salt and pepper to taste, cook on medium for approximately 10 minutes. Use as topping for pizza (on the sauce and then bake).
Notes
Substitute instant dry yeast for active dry yeast
If using instant yeast instead of active dry use 3 teaspoons of instant yeast. In the bowl of the mixer add the flour, yeast and sugar and combine, then add the water and oil, start to mix with the dough hook and add the salt, continue to knead for about 8-10 and continue with the recipe. When using active dry yeast your dough may rise a little quicker so keep your eye on it.How To Flavor The Dough
If you like to give your dough a bit of extra flavour then you can certainly add a couple of dashes of garlic or onion powder, or even oregano, thyme, Italian seasoning or basil or if the Italian had is way a couple of good pinches of hot pepper flakes. Whisk them into the flour before adding to the yeast mixture.How Do You Know When The Pizza Dough Has Risen Enough?
With your knuckles or a couple of fingers make an indentation in the dough, If the indentation disappears, the dough needs more time to rise. If the dent remains, the bread is ready to bake.What Weight Should The Pizza Dough Weigh?
If you are looking for a pizza such as pizza Napoletana then I would go with 250-255 gram (9 ounces) dough ball if you want a thicker crust then 280-285 grams (10 ounces) would be the weight, this if for a pizza approximately 28-32 cm (12 inches).Can the dough be made in advance?
The dough can rise in the fridge, overnight works perfectly. Prepare the dough, place in a lightly greased bowl, cover with plastic wrap and let rise overnight in the refrigerator, leaving the dough to rise in the fridge from 12-24 hours is considered the best amount of time. Although the dough can remain in the fridge for up to 3-4 days. If the dough smells sour it has probably gone bad and should be discarded. Remove the dough from the fridge and bring it to room temperature, about 30-60 minutes, punch it down, then divide it into 2 or 3 parts, again let it rest for about 20 minutes, form into your preferred shape and top as desired.How to freeze the dough
Let the dough rise before freezing, then divide the dough into your desired pizza portions, place in airtight freezer bags and freeze. Dough will last up to 3 months in the freezer. Thaw the frozen dough overnight (8 hours) in the refrigerator. When ready to use, remove it from the fridge and bring it to room temperature, approximately 30-60 minutes on the counter will do. Continue with the recipe from step 4. Or remove the frozen dough from the bag or container, then place it in a bowl with enough room to allow it to expand, cover it with plastic wrap. Let it sit for a couple of hours, giving it time to thaw and rise. Then it is ready to use.How to store the pizza
Any leftover pizza, as long as it hasn’t been left out for more than two hours, should be placed in an airtight container or wrapped well in plastic wrap or foil and placed in the refrigerator, it will last up to four days in the fridge. Cold pizza for breakfast anyone?!Nutrition
Republished from January 6, 2016.
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I added 2 Tablespoons of yeast, but want to refrigerate the dough. Is that okay? Also, one part of the recipe says I should put the dough in a plastic bag to refrigerate, another section says to cover the oiled bowl and refrigerate. Which is best? I’m excited to try this!
Hi Cornelia, yes it is too much yeast, it will rise too quickly and could have a yeasty taste. No the dough should be placed in a lightly oiled bowl and not directly in a plastic bag. I hope this helps. Take care!
Used large capacity bread machine. Let dough rise in fridge specified time. Found dough so easy to work. Used parchment paper to form dough & baked on pizza stone. It was beyond delicious! My new favourite going forward. Thanks for your explicit instructions.
Hi DM, thanks so much, so glad you enjoyed it and thanks for sharing. Take care!
Yes I done this pizza (3 deep pan) today.
I simply have to say…IT’S MARVELOUS…..Truly a good dough..
It’s going to be my #1 Pizza Dough recipe.
Thanks a lot and keep up the good work..
Hi Emmanuel, thanks so much so glad you enjoyed it. Take care!
Hi Rosemary,this week I made a couple of pizza again ,with some dough I left in the freezer from last time.
It came out excellent again,like last time…..You deserve a kiss x.
Where can I send you a couple of pictures?
Thanks and Regards…..Wish you well
Hi Emmanuel, thanks so much, so glad you enjoyed it. If you are on instagram you can tag An Italian in my Kitchen and I should see them. Take care!
Can this recipe be made in a large food processor? I’ve been making pizza dough for many many years but regardless of what I do I can’t get an evenly baked crust, like Italian bakery pizza. Any suggestions? Thank you so much for this recipe. I can’t wait to try it!
Hi Diane, yes it can, pulse until it forms a dough then move to a floured flat surface and knead into a ball, then continue with the recipe. I hope you enjoy it. Pizza dough is always best when you let it rise overnight 24-36 hours in the fridge, and you use less yeast 1 1/2-2 teaspoons. I hope you like it. Take care!
I’m looking forward to trying this recipe tomorrow. I’m wondering when to add the lukewarm water and pinch of sugar when mixing though as I don’t see them in the mixing instructions. Thanks so much for letting me know if you can
Hi Julie, the instructions and ingredients are all listed in the recipe card at the bottom of the post. Take care!
Posted this on the Beer Pizza by mistake. Would this dough work for a loaf of bread. I made 4 pizza dough balls, froze three and hope this dough would work for a loaf of bread. Thank you.
Hi Baker, yes this would work for bread, I hope you enjoy it. Take care!
This is the best 3 hrs. Pizza dough you can make. I love using overnight poolish doughs, but this crust is airy,chewy and very tasty.
I’m not sure why you need a slow ferment after using this recipe.
I was worried that it would over proof with the large amount of yeast, but it came out perfectly.
Very good
I used 00 flour, but didn’t adjust any ratios.
Hi GP, thanks so much, so glad you enjoyed it. 00 flour is a great flour to use. Take care!
This really is seriously the best pizza dough. I use this every time. Always a big hit. Thank you for sharing this with us.
Hi Michelle, thanks so much, so glad you enjoyed it. Take care!
Hi Rosemary,
This sounds like a good recipe and from all the positive comments, I’m looking forward to trying it. But maybe I missed, in the cooking class that I didn’t take. Could you please explain to me, what does a 0.5 pinch sugar equate to? If that’s for the yeast, I’ve seen other recipes call for 1 to 1-1/2 teaspoons for a packet (2-1/4 teaspoons) of yeast. Would that be to much according to your recipe?
Thanks
Hi Loren, well it looks like you clicked “half the recipe”, because half of one is 1/2, just ignore that and add 1 pinch, if you are halving the recipe then it would be 2 1/4 teaspoons of yeast, but as I wrote in the notes, if you do plan on letting it rise over a time of 24-36 hours in the fridge, then 1 1/2 teaspoons would be fine. I hope that helps. Take care!
Made this tonight. When I tasted the dough, it tasted like it had too much olive oil in it. I added some pepper, rosemary and another pinch and a half of sugar. The dough came out great!!! Very tasty! I did find myself questioning whether my modifications were necessary. But I will def be using this receipt again!
Hi, I made Pizza today but it seemed the crust was a bit dry. I didn’t measure the olive oil. Maybe it was too much?
Otherwise I liked it.
Oh, and I didn’t roll it out by hand. I have a round Stone I bake on it.
Hi Brigitte, if the dough is too dry add more water, different flours absorb differently, and I would recommend measuring the oil. Take care!
Where can the pizza knife shown in your photo be purchased ?
Hi Sherry, I got it years ago in a discount store in Italy. 🙂
Probably a dumb question…. Does 1x yield one pizza crust for an approx 12” pizza.
Hi Diane, not a dumb question, I think you could probably get 2 pizzas. I hope you enjoy it. Take care!
Finally a dough recipe that works each and every time.
Love it. Have made it three times now, easy to make, tasty, bakes well.
Hi Dona, thanks so much, so glad you like it. Take care!
This is a great recipe! Made perfect crust even with my sloppy skills! I 9x this recipe for a big pizza party. Refrigerated the dough the day before and it worked beautifully. All guest worked their own crust and made their own pizza. This recipe (x9) made 50 7oz balls of dough to make 50 9in pizzas.
Hi Adri, thanks so much, so glad you enjoyed it. And thank you for sharing. Take care!
The pizza came out PERFECT – I sprinkled with onion bits and a great garlicky sauce, then pepperoni and LOTS of mozzarella. At 425 IN MY OVEN for about 20 minutes. Lil crunch in the crust.
The recipe made a LOT of dough (of course I didn’t read the entire post first). The pizza I made would feed 2 adults and 2 small kids. Froze to pieces and I’m sure I’ll use it for a calzone later this week
Hi Victoria, thanks so much, so glad you enjoyed it. The pizza sounds delicious. Take care!
Does anyone know how many and what size pizzas this recipe makes?
Hi Dave, it really depends how thick you make them, I make 2 with a thicker crust and they measure 23×33 cm / 9×13 inches. Hope that helps. Take care!