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Best Pizza Dough

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This Homemade Traditional Italian Pizza Dough Recipe, is the only Pizza Recipe you will ever need. Make it by hand or in your stand up mixer.

pizza dough 3 rounds on parchment paperBest Pizza Dough

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.  Sometimes Friday or maybe even Saturday but last week it was Sunday!

This time I made 3 different types of Pizza, all easy and all delicious. I started with my daughter’s favourite

Pizza Margherita to my favourite Italian Sausage and Artichoke Cheese Pizza to one of the Italian’s Grilled Zucchini Pizza.

Be Sure to Watch the Video!

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.

how to make pizza dough 4 photos, yeast in warm water, flour and dough risen

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.

What is the best flour for making Pizza Dough?

To tell the truth some people will swear by bread flour, but I always use all purpose (11% protein or higher).  It’s not necessarily the flour but how you go about making the pizza that counts!

no knead pizza dough baked margherita pizza on a wooden board

Make sure your Yeast is active

To start make sure your yeast is active, 

In a small bowl add the water, make sure it is lukewarm (if it is too warm it will kill the yeast), then add a pinch of sugar to the water.

Sprinkle the yeast over the top, stir to combine, then let it rest for about 5 minutes.

If the yeast is active it will dissolve in the water and the mixture will bubble.

a slice of pizza with veggies and sausage

Different Pizzas to make

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 after they were baked.

toppings for best pizza dough, stir fried veggies, fresh tomatoes and tomato sauce

How to make and form the Best Pizza Dough

  • -When making Homemade Pizza Dough be sure to knead the dough until it is smooth and elastic.
  • -Let it rise in a lightly oiled bowl (make sure to turn the dough in the bowl so it gets covered lightly in oil), cover the bowl with plastic wrap and a clean large kitchen cloth.
  • -Place the bowl in a warm draft free area and let it rise for about two hours.
  • -Always use olive oil.

pizza dough baked on a wooden board

  • -Once the dough has risen, divide it into 2-3 rounds, make sure to cover the rounds with the kitchen cloth and let it rest for about 30 minutes.
  • This way your dough will spread and not spring back when you try to fit it into the pan.
  • No knead to roll the dough with a rolling pin, clean hands work best.

How to Freeze Pizza 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. Let dough thaw overnight in the fridge before using.

How to bake the Best Pizza

Pizza should always be baked in a very hot oven 450F (250C).  It’s best to top your pizza let it cook then add the shredded mozzarella cheese and bake until melted.

So however you like your pizza, thick crust, thin crust, double cheese, veggie or pepperoni I hope you try it with this pizza dough.  Buon Appetito!

 Pizza Dough

black olive pizza in a black pizza pan

pizza dough 3 rounds on parchment paper
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5 from 21 votes

Best Pizza Dough

Best Pizza Dough, an easy, homemade pizza dough recipe that will become your favorite go to for pizza night.  Thick or thin crust you decide.
Course Main Dish
Cuisine Italian
Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings 10 servings
Calories 265kcal
Author Rosemary Molloy / An Italian in my Kitchen

Ingredients

  • 2 cups warm water 472 grams
  • pinch sugar
  • 1 1/2 tablespoons dry yeast
  • 2 tablespoons olive oil
  • 5 1/4 cups all purpose flour 671 grams
  • 1 1/2 teaspoons salt

Instructions

  • In the bowl of your stand up mixer (or a large bowl if you knead by hand) add warm water then add yeast and sugar, let sit for 5 minutes, then stir to combine. 

MIXING BY MACHINE

  • 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 and knead for approximately 5-7 minutes or until you have a smooth elastic dough (scrape the hook halfway through kneading).  

MIXING BY HAND

  • If you are mixing by hand 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). 
  • Place in a lightly oiled bowl and cover with plastic wrap and a large clean kitchen towel, leave in a warm draft- free place until doubled in bulk, approximately 2 hours.**
  • Pre heat oven to 450° (250° celsius). Punch dough down a few times and divide into 3 balls,  let dough rest for 20 minutes.
  • Place dough in desired pizza or cookie sheets (lightly oiled) and fit dough into desired shapes (using your clean hands).  
  • Top with your favourite toppings (without the cheese), bake for approximately 15-20 minutes (until crust is golden) and then top with grated mozzarella cheese and bake for three more minutes or until cheese is 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, add 1 teaspoon oregano, 1 teaspoon basil, a sprinkle of salt, tablespoon of olive oil and stir to combine.  Top pizza dough.

FRESH TOMATO SAUCE

  • Chop fresh tomatoes (grape, roma or cherry tomatoes) remove seeds, toss with 1 teaspoon oregano, 1 teaspoon basil (or even fresh) salt and a tablespoon or 2 or 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, 1/2 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

Be sure to watch the Video at the top of the post!

Nutrition

Calories: 265kcal | Carbohydrates: 50g | Protein: 7g | Fat: 3g | Sodium: 1048mg | Potassium: 75mg | Fiber: 1g | Calcium: 1% | Iron: 16.9%
Did you make this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

 

Best Pizza Dough, an easy, homemade pizza dough recipe that will become your favorite go to for pizza night. Thick or thin crust you decide.|anitalianinmyktichen.com

Republished from January 6, 2016.

Reader Interactions

Comments

  5. Audrey Thomas-Ashman says


    After years of trial and error (and epic fails) I have finally found a recipe that is simple to follow, and fool proof. Delicious and kid friendly to boot! Thank you for saving our pizza night!!

    Reply

  11. Daniel says


    That’s an awesome recipe but unlike other recipes especially “original Neapolitan” pizza dough ones, this one uses a lot of yeast.
    So i asked myself whether it should be 1 1/2 teaspoon instead of tablespoon?
    For example most of Neapolitan recipes use 3 grams fresh yeast (which equals about 1 gram active dry yeast) per 1000 grams or 1 kilograms flour.
    I guess it would be more understandable if the measurement of the yeast would be given in grams or ounces as for example here in germany a package active dry yeast contains 7 grams.
    As I said if I go by 1 1/2 Tablespoon, this equals about 1 1/2 package of active dry yeast which seems way too much on the amount of flour used in the recipe here.
    Although still an awesome recipe and great for cast iron pan pizzas.

    Reply

  13. Leela says


    I found this receipe yesterday after spending time searching on the net for a good pizza base recipe. This is the first time I have tried to make homemade dough/bread and I used the recipie and used a hand mixer to knead the dough rather than by hand. It was really easy and quick and I was amazed at the results! So was my husband- we had the best pizza ever! The base was fantastic and so easy to work with, with the left over dough we had (we made 1 pizza) I put it in a flat pan toastie/panini presser and within a few minutes I had home made bread! So this is my go to receipe now and I will be also trying it with wholemeal flour for a healthier version. Thanks a million for the easy and great receipe! Leela from London (UK)

    Reply

      • Freda Ng says

        Do I use same quantity of brand flour as the all purpose flour. The reason I bread flour is that the bread flour dough and be stretched easily without breaking. Appreciate if I could find some tips here. Thank you

        Reply

        • Rosemary says

          Hi Freda, yes it’s a 1 for 1f and all the same ingredients. And yes you are right it does stretch better with bread flour. Hope this helps. Let me know how it goes.

          Reply

  16. Adrian @ Breezy Brain says

    I’d also add a tablespoon (or a little less) of diastatic malt powder. It gives the pizza bread a nice brown crust and helps the dough rise. It also adds some sweetness since it breaks down the starch in the flour into sugar, so you may want to add less sugar with it.

    Reply

  17. Nadine says

    Hi I’m making this for the first time, my question is, if my toppings are just sauce and cheese, would I bake it with just the sauce first and then add the cheese for the last 3 or 4 minutes?

    thank you!

    Reply

  18. Linda says


    Our entire family loves pizza and would eat it every day if I made it. Needless to say, I don’t do that but I do try to make one at least every other week. I have been buying my pizza dough from our local store but have wanted to try to make my own dough for quite some time. I think your recipe just might be the answer!

    It looks similar to my other bread recipes so I know making the dough won’t be difficult so now all I need is the time to give it a try. Can’t wait! Thanks for the great recipe.

    Reply

    • Rosemary says

      Hi Linda, we like to eat pizza once a week and this pizza dough is really easy and I hope you enjoy it. Let me know how it goes. Have a wonderful Sunday.

      Reply

  19. Jenn says


    You just rocked our pizza night game! Such a fantastic recipe with easy to follow instructions. Pizza Friday is for sure going to become a staple here now! xoxo

    Reply

    • Rosemary says

      Hi Jackie yes you can freeze it. Just let it rise fully before you freeze it you could also divide it into portioned pieces for single pizzas if you want. The dough can be frozen for up to three months and it just needs to be thawed in the fridge overnight before you use it! Hope that helps.

      Reply

  21. Marlene says


    Rose, THANK YOU for this perfect pizza dough recipe. I baked each for 15 min @ 450 F then added cheeses for another 3-4 min on my pizza stone. It was so good! Order-in won’t be happening again at our house. I also made your tomato sauce, simple & delicious.

    Reply

  22. Cheryl says

    I loved the texture of your dough and it came together so nicely. I am wondering if anyone else mentioned that 1 1/2 Tbsp of salt caused the dough to be a little salty tasting? Did you mean 1 and 1/2 tsp?
    Thank you for sharing your recipe!

    Reply

  23. Roger Gallo says

    Hello Rosemary,
    I make pizza dough quite often and made your recipe.The only problem is its just after noon and I don’t want to make the pizza until tonight.I stuck the dough in the frig and am going to take it out a couple of hours before I make the pies.Do you think it will be ok to do this? Have a great day and may God bless.Thanks

    Reply

  25. Susan Kewan says


    I’ve been looking for a good pizza dough recipe and this is it!! Thank you!!
    I live in Rural Alaska -Port Lions which is on Kodiak Island. No store here and didn’t have olive oil. I substituted vegetable oil and it turned out wonderfully.

    Reply

  26. Terry Stracener says


    Rosemary:
    I plan to christen my “egg” and its lava stone tonight. Cornmeal on the paddle for ease of transferring pizza from paddle to stone . . . no problem. In the future, I plan to use your pizza dough again, and use a pizza pan, but will I need to lightly oil the pan or use a little cornmeal to prevent sticking?
    Thank you for what promises to be a fantastic pie dough, and for your reply.
    Ciao!
    Sonney

    Reply

  27. Ruby Hammond says


    Hi Rose!

    Firstly I am so jealous of you: I have wanted to go to Italy since I can remember and have yet to make it there! Florence is first on my list 🙂

    I love Italian food and want to organise a dinner party. I would love to make your pizza but have tried homemade pizza base before and it has been a disaster! So keeping my fingers crossed that this recipe will be my first successful homemade pizza base. But I just wanted to ask; I can only get my hands on instant yeast here. Should I follow the same protocol as your recipe?

    Thanks!

    Reply

    • Rosemary says

      Hi Ruby, thanks so much and yes Italy is beautiful and I hope you make it here one day. I really hope this pizza dough works out for you if you have any problems let me know and yes instant yeast is just fine. 🙂

      Reply

  28. Lena says


    I tried this recipe and loved it. I reduced the salt to 1 tablespoon. Is it correct that it is suppose to be 1 1/2 Tablespoon is that the correct amount?

    Reply

  29. Gail says


    this looks like a wonderful recipe..i’m wondering if i could half the ingredients so i could use my bread machine..i just can’t knead dough like i used to ..i think my bread machine is only for 4-1/2 cups flour no more..thx for reply..and i love italian food..huggzz

    Reply

    • Gail says


      i halved the recipe..then froze it..we had it today..oh man it was good..rose beautifully..i should have baked about 5 min. longer…and i baked with the cheese on and all the toppings..my tablet is not working..and was too lazy to run back and forth to my laptop checking directions..lol..hubby said it was a keeper..and out go all my other pizza recipes..this is the best..ty ty ty..huggzz

      Reply

        • Rosemary says

          Hi Iris, you can freeze the dough after the rising, for up to 3 months (freeze it in a plastic bag). And when you are ready to use it, put the frozen dough in its bag in the fridge and let it thaw overnight or for at least 12 hours, then remove it from the fridge and let it sit out for about 30 minutes, then proceed with the rest of the directions. Hope that helps.

          Reply

    • Rosemary says

      Hi Ninette, yes you can freeze it for up to 3 months (freeze it in a plastic bag). When you are ready to use it, put the frozen dough in its bag in the fridge and let it thaw overnight or for at least 12 hours. Before you make the pizza, place the dough on the countertop and let warm up for about 30 minutes before stretching it out to make your pizza. Hope that helps.

      Reply

  31. Richa says


    Heirloom recipes are the best! They always work no matter what. I’m going to try this dough over the weekend, because we are all pizza lovers in the family.

    Reply

  35. Paula says

    Rose, can you tell me what kind of flour you use? That sure can make all the difference in any recipe. Just stumbled onto you thru Pinterest a few weeks ago. Thanks for all the Italian recipes and the time you take to post. My New Years resolution is to eat Italian whenever possible this year. Might as well eat the best food on earth!

    Reply

    • Rose says

      Hi Paula, Thank you for your kind words. Great question you have on flour, I have done some searching and I discovered that in Italy flour is measured by how finely it is milled, whereas in most of the other countries (United States and Canada included) it is measured by its gluten content. That being said for pizza I use flour 0 which would be equivalent to bread flour. I have also heard that some stores do sell flour 0 and 00 now (00 I use for baked goods).I must say there is so much variety with Italian food, everyone is happy. Enjoy and Happy New Year! I forgot to say that flour 00 is equivalent to all purpose.

      Reply

  39. Cathy H says

    Tried this dough recipe today and it was excellent. Usually I buy my dough from a local Italian grocery on the other side of the city. No more…now I can make a far better pizza …all on my own!

    Reply

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