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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.

This Pizza Dough can be made the same day or left to rise overnight in the fridge. Perfect either way. Make a typical Pizza Margherita or a popular Pizza Bianca.

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. But if you want to try something different why not give this Potato Pizza a try?

 

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!

Although if you prefer bread flour then by all means use it!

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 20-30 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 long do you knead Pizza Dough for?

Be sure to knead the dough until it is smooth and elastic, approximately 7 minutes by hand and 5 minute by machine. The dough can be kneaded by hand or by machine using the dough hook in your stand up mixer. Do not over-knead.

It’s also best to stretch the dough gently with your finger tips rather than using a rolling pin. The air bubbles in the dough cause the crust to be light and airy, and that is exactly what you want. 

Can the Pizza Dough made in advance?

This dough can be left to rise in the fridge. Prepare the dough, place in a lightly greased bowl, cover with plastic wrap and let rise overnight in the refrigerator. Remove the dough from the fridge bring the dough to room temperature, then divide it into 2 or 3 parts, let the dough rest 20 minutes and then continue with the recipe.

What is the difference between Pizza and Bread Dough?

The difference between Pizza and Bread dough is Pizza dough is made with a higher protein flour other than that they both use the same ingredients, yeast, flour, salt and water. 

potato pizza baked

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, then bring the dough to room temperature 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 55 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
Keyword best pizza dough, easy pizza dough, homemade pizza dough
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 lukewarm water (470 grams)
  • pinch sugar
  • 1 1/2 tablespoons active dry yeast
  • 2 tablespoons olive oil
  • 5 1/4 cups all purpose flour or bread flour (680 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 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).

Nutrition

Calories: 265kcal | Carbohydrates: 50g | Protein: 7g | Fat: 3g | Sodium: 1048mg | Potassium: 75mg | Fiber: 1g | Calcium: 10mg | Iron: 3mg
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.

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  1. Taryn says

    I’m so sad that this recipe did not work out for me. I’ve not had much luck with yeast and this turned just like all the pizza crusts I’ve ever tried – like a crispy rock. I know it was not the yeast as it was new and I had proofed it before. I did sub half the flour for whole wheat bread flour so perhaps that was it? It rose ok over the two hours (though I would have expected a little more). I punched it down and let it rest and it did rise again. I pressed it into a pan and did the sauce and toppings, baked it and then added the cheese just as suggested. Perhaps I made it too thin? There were no air pockets and it was dry. Any tips on technique?

    Reply

    • Rosemary says

      Hi Taryn, sorry it didn’t work out, but when you substitute whole wheat for all purpose you need 3/4 cup whole wheat for every 1 cup all purpose, also it is recommended to add 2 teaspoons of water for every cup of whole wheat or it can cause the dough to be too dry. Hope this helps. Let me know if you try it again.

      Reply

  2. Frankie Jo Gerolium says

    5 stars
    I have been making this same dough recipe for over 50 years! My mother..my grandmother..your recipes are very accurate. Thank you for sharing. My 3 daughters and 6 granddaughters all have learned this from me. I double for mr bread. ❤️

    Reply

  3. C says

    5 stars
    Great. Fool proof. Took less than 5 minutes with Kitchen aide and dough hook. Once elastic and ball formed, I stopped mixing and moved to 2 hr rise. I used bread flour and baked at 425 for 25 minutes. Light tomato sauce, cheese, crumbled bacon and pepperoni. I waited until after 25 minutes to put my fcheese topping on so my pizza was nice and pretty. Will make again.

    Reply

  4. Terri says

    5 stars
    I’m excited to try this recipe! I am also wondering if it can be successfully made using gluten free one to one flour? I have a kiddo with a sensitivity but she just has trouble finding a good gluten-free crust. Thanks!

    Reply

  5. Carol says

    Just made the dough – used 1.5 tablespoons of yeast and it was doubled in 1 hr. Just put it in the refrigerator because I don’t need it for another 1.5 hrs. It is a beautiful dough!!

    Reply

  6. Debbie says

    Well written and I’m trying to find the “perfect” recipe. I have a pizza dough recipe that’s been my go to, but I would give this a try. You did make a statement that “The difference between Pizza and Bread dough is Pizza dough is made with a higher protein flour other than that they both use the same ingredients, yeast, flour, salt and water.” All my references state that bread dough (ie., using bread flour) is actually the flour that is higher in protein. Just wanted to clarify.

    Reply

    • Rosemary says

      Hi Debbie, thanks, actually bread flour and all purpose are very close in the amount of protein. It just depends what flour you prefer, if you prefer a chewier crust then bread flour would be the choice. I just use all purpose because it’s what most people have in their pantry. Have a great weekend.

      Reply

  7. Miha says

    5 stars
    Hi Rosemary, nicely done. Maybe my dough was a bit fatty but i love the taste.

    Just one notice in recipe.. 5 times 1/4 cups should be less than your gram conversion. I might be wrong but as a user i was confused.

    All good,
    Miha

    Reply

  8. Ann Hammond says

    5 stars
    Hi Rosemary

    Very excited to come across your recipe for pizza dough. I can’t wait to try it. Can it be mixed in a thermomix?

    Reply

    • Rosemary says

      Hi Ann, thanks. A thermomix looks really interesting, I just watched a video and it’s seems to do exactly what a kitchenaid does for making dough (which is what I use). Let me know how it goes.

      Reply

  12. Elrond says

    5 stars
    My name means ‘born to suffer’ in French so I thought this would be bad but it was SO GOOD AND SO TASTY. I LOVE IT SO GOOD

    Reply

  14. Mike says

    5 stars
    This is my first time making a pizza base myself. It was easy to follow and the result is gorgeous . Thank you for sharing the recipe. now i dont have to buy them anymore

    Reply

  15. Kelly says

    5 stars
    By far the BEST pizza crust I’ve ever made. It has such a wonderful flavour and texture and I’ll be making it again and again. Thank you for the great recipe!

    Reply

  16. Jasmin Nathan says

    5 stars
    This recipe was GREAT! I was given a recipe for pizza dough at my job that uses all purpose flour, but I tried this recipe using bread flour (equal amounts and the pizza crust is AMAZING! If you’re thinking of making this recipe, consider the following:
    – I used water temperature of 110 degrees F to add into my yeast
    – my oven was preheated to 500 F and then reduced to 450 F once my stone was hot
    – I halved the recipe and it made me 2 9” round pizza pies with a little extra dough leftover enough to make yourself a cute little 6” round pie
    – the crust was so moist and flavorful and chewy and not all dry and stiff like with all purpose flour. My suggestion: USE BREAD FLOUR!
    Thanks so much for this recipe. It’s now my go-to

    Reply

    • Rosemary says

      Hi Vesna, 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, then bring the dough to room temperature before using.

      Reply

  20. Kris says

    5 stars
    This is the best pizza dough recipe we’ve ever found. It works amazingly well using the Webber bbq pizza stone. Thank-you for sharing it with us.

    Reply

  21. Ann says

    5 stars
    Thank you for sharing this recipe. We have a pizza oven and have tried so many dough recipes that I’ve lost count. Now I finally have an amazing one to use. We loved this! It’s perfect!

    Reply

    • Rosemary says

      Hi James, thanks. You could make the sauce and freeze it in an airtight container or freezer bag. It will last up to 4-6 months in the freezer.

      Reply

    • Rosemary says

      Hi Catherine, the best way to do it is to make the dough place it in a lightly oiled bowl and let it rise overnight in the fridge, then separate into balls. Hope that helps.

      Reply

  31. Audrey Thomas-Ashman says

    5 stars
    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

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