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.
Best 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.
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!
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.
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.
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.
- -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.
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
Best Pizza Dough
Ingredients
- 2 cups lukewarm water (470 grams)
- pinch sugar
- 1 1/2 tablespoons dry yeast
- 2 tablespoons olive oil
- 5 1/4 cups all purpose 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
Republished from January 6, 2016.
James says
May 29, 2019 at 11:37 pmEverything looks to make a perfect pizza. Can you make the sauce and save/can it for a later time?
Rosemary says
May 31, 2019 at 10:18 amHi 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.
Sal says
May 24, 2019 at 11:27 amThis is such the best pizza dough recipe.Thankyou so muvh for sharing!
Rosemary says
May 24, 2019 at 5:06 pmThanks so much Sal, glad you like it. Have a great weekend.
Michelle says
May 4, 2019 at 9:49 amBest pizza dough EVER!! Every time I make pizza this is the only dough I will use!!!
Rosemary says
May 4, 2019 at 2:11 pmHi Michelle, thanks so much, so glad you like it. 🙂
Catherine says
April 28, 2019 at 8:33 amCan I pre make my dough up unto rolling into balls pop in fridge and use the following day
Rosemary says
April 28, 2019 at 8:50 amHi 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.
Vanessa says
April 15, 2019 at 4:41 pmI love the recipe!!
Rosemary says
April 15, 2019 at 10:55 pmThanks so much Vanessa. 🙂
Chris says
April 13, 2019 at 1:06 amWe are so frickin’ excited! Pizza night just went into orbit!
Rosemary says
April 13, 2019 at 1:38 amThanks Chris, hope you enjoy it.
Lewis Johnson says
April 11, 2019 at 6:32 pmThat looks so good.
Rosemary says
April 13, 2019 at 1:40 amHi Lewis, thanks so much.
Janet says
March 23, 2019 at 11:40 pmNo more take out pizza for my family!! This is the BEST and easiest pizza I have ever had. IT IS AMAZING!!!!!
Rosemary says
March 24, 2019 at 5:46 pmHi Janet, thanks so much, so glad everyone enjoyed it! Have a great Sunday. 🙂
Audrey Thomas-Ashman says
March 23, 2019 at 11:40 pmAfter 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!!
Rosemary says
March 24, 2019 at 5:47 pmHi Audrey, thanks so happy my pizza recipe saved Pizza night. 🙂
Damian Hatch says
March 10, 2019 at 10:37 amThis is the best dough recipe.
It’s the same as a pizza shop.
Rosemary says
March 10, 2019 at 12:04 pmHi Damian, thanks so much so glad you like it. And thanks for the great compliment. Have a great Sunday.
Mely says
March 9, 2019 at 5:00 pmI see this serves 10. How many pizzas is that and how big are they?
Rosemary says
March 10, 2019 at 12:03 pmHi Mely I usually make 2 large pizzas (about 14-16 inches) and 1 small. Which makes it about 2 slice a person. Hope that helps.
Samantha Dawn says
February 24, 2019 at 7:44 pmOur family pizza night is incomplete without this terrific pizza dough!
Rosemary says
February 24, 2019 at 8:02 pmHi Samantha thanks so much, so glad you and your family like it. 🙂
Carrie says
February 24, 2019 at 7:06 pmOh I can think of so many ways to use this pizza dough recipe. So excited. YAY!!!
Rosemary says
February 24, 2019 at 8:02 pmHi Carrie, thanks, hope you enjoy it. 🙂
Savannah Adams says
February 9, 2019 at 4:43 pmThis recipe is amazing! I made homemade pizza for the first time last night and it was a hit!
Rosemary says
February 9, 2019 at 6:57 pmHi Savannah, thanks so much, so glad it was a hit and you enjoyed it! Have a great weekend.
Daniel says
January 7, 2019 at 2:38 pmThat’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.
safra says
December 3, 2018 at 12:24 amHow many tomatoes do you use for the homemade sauce
Rosemary says
December 3, 2018 at 8:58 amHi Safra, here is the link with the recipe for the homemade tomato pizza https://anitalianinmykitchen.com/pizza/ hope you enjoy it.
Leela says
November 29, 2018 at 1:51 amI 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)
Rosemary says
November 29, 2018 at 6:50 pmHi Leela, thanks so much, so glad you both enjoyed. Nothing like homemade pizza and great idea with the bread. Have a wonderful weekend.
Brian L Capouch says
July 31, 2018 at 2:08 amYou don’t mention what size pan these 1/3 pieces should be fitted into. I’m about to find out, but it would be better to know in advance.
Rosemary says
July 31, 2018 at 8:54 amHi Brian, it really depends on how you like your crust, whether thin or thick crust. Probably 2 small and one medium. Hope that helps.
Freda Ng says
July 14, 2018 at 6:47 pmCan I know if I can substitute the all purpose flour with bread flour?
Rosemary says
July 14, 2018 at 10:25 pmHi Freda, I am sure that would work. Let me know how it goes. 🙂
Freda Ng says
July 16, 2018 at 7:41 amDo 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
Rosemary says
July 16, 2018 at 3:20 pmHi 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.
Adrian @ Breezy Brain says
May 27, 2018 at 10:44 pmI’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.
Rosemary says
May 30, 2018 at 5:26 pmGreat idea Adrian, thank you.
Nadine says
May 23, 2018 at 3:19 amHi 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!
Rosemary says
May 23, 2018 at 7:28 amHi Nadine, yes I would add the cheese in the last 3 or 4 minutes. 🙂
Linda says
April 29, 2018 at 5:11 pmOur 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.
Rosemary says
April 29, 2018 at 5:21 pmHi 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.
Jenn says
April 29, 2018 at 4:09 pmYou 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
Rosemary says
April 29, 2018 at 5:07 pmHi Jenn, great, thanks so much. So glad everyone loved it. Have a wonderful Sunday!
Jackie says
April 8, 2018 at 11:53 pmQuestion,can this recipe be frozen.There are only two of us so too much to use at once.
Rosemary says
April 9, 2018 at 12:31 pmHi 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.
Jackie says
April 10, 2018 at 2:47 amThank you
Rosemary says
April 10, 2018 at 5:51 pmHi Jackie, your very welcome.
Elaine Rockwell says
June 9, 2018 at 10:45 pmDo you let it rise the second time before you freeze it?
Rosemary says
June 9, 2018 at 11:09 pmHi Elaine, actually it only needs to rise once and rest for 20 minutes so that it is easier to shape. You could actually freeze it after it rises, since you are going to freeze it there really is no need for the 20 minute rest period. Hope that helps.
Marlene says
April 7, 2018 at 4:08 amRose, 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.
Rosemary says
April 9, 2018 at 12:32 pmHi Marlene, thanks so much, so glad you enjoyed it. Have a great week.
Cheryl says
March 12, 2018 at 9:57 pmI 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!
Rosemary says
March 12, 2018 at 11:42 pmHi Cheryl, I make this quite often but you may be right, thanks for noticing that. Sorry about the salty dough.
Roger Gallo says
February 17, 2018 at 6:17 pmHello 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
Rosemary says
February 17, 2018 at 6:24 pmHi Roger, yes removing it a couple of hours before should be fine, I hope you enjoy it. And thank you, you too. Have a wonderufl weekend.
Maria says
January 24, 2018 at 10:29 pmThere is nothing like a good traditional pizza recipe. Thanks so much for sharing your recipe 🙂
Rosemary says
January 29, 2018 at 3:37 pmHi Maria, thanks, I agree! Have a great week. Rosemary
Susan Kewan says
January 22, 2018 at 5:04 amI’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.
Rosemary says
January 22, 2018 at 7:20 amHi Susan, thanks, good to know about the vegetable oil and so glad you like it. It must be absolutely beautiful up there. Have a great week. Rosemary
Terry Stracener says
October 8, 2017 at 1:18 amRosemary:
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
Rosemary says
October 8, 2017 at 9:05 amHi Terry, thanks glad you like the pizza dough, I always use a little olive oil to prevent sticking rather than cornmeal. Have a wonderful Sunday.
Ruby Hammond says
August 31, 2017 at 7:15 amHi 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!
Rosemary says
August 31, 2017 at 9:14 amHi 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. 🙂
Lena says
June 30, 2017 at 2:24 pmI 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?
Rosemary says
June 30, 2017 at 4:26 pmHi Lena, yes it is the right amount, Italians love their salt. 🙂
Gail says
February 22, 2017 at 6:07 pmthis 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
Rosemary says
February 22, 2017 at 8:34 pmHi Gail, sure you can half it, I do all the time. 🙂
Gail says
March 8, 2017 at 1:00 ami 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
Rosemary says
March 12, 2017 at 12:34 pmThanks Gail, so glad you and your husband enjoyed it. Huggzz to you too. Have a wonderful Sunday.
iris symon says
September 23, 2017 at 2:19 pmCan you tell me? At what stage did you freeze? Before or after rising? Thank you.
Rosemary says
September 25, 2017 at 8:44 amHi 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.
ninette says
February 16, 2017 at 11:58 amCan I freeze part of this dough as i am making only 1 pizza please reply tks
Rosemary says
February 16, 2017 at 4:45 pmHi 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.
Gail says
March 8, 2017 at 1:07 ami froze it..i made half a recipe in my bread maker..it turned out perfect!!..huggzz
Richa says
January 30, 2017 at 12:05 pmHeirloom 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.
Rosemary says
February 3, 2017 at 8:33 pmHi Richa, I agree they are the best, hope you enjoy it. Have a great weekend.
Brian Jones says
January 27, 2017 at 10:36 amPerfect timing I have a new Pizza Stone/steel thingymewatsit coming for me to trial next week 😀
Rosemary says
January 30, 2017 at 11:06 amHi Brian, great, I want one of those things too! Let me know how it turns out. Have a great week.
Brian Jones says
February 3, 2017 at 7:49 pmWill give you a shout on Sunday, it is being christened tomorrow, it certainly feels the part 😀
Rosemary says
February 3, 2017 at 9:40 pmGreat let me know.
Tina says
January 16, 2017 at 1:40 pmI’m definitely saving this recipe to for next time I make pizza. Looking forward to the next pizza day 🙂
Rosemary says
January 17, 2017 at 5:35 pmHi Tina, thanks I hope you enjoy it. Let me know.
swathi says
March 12, 2015 at 10:38 pmPizza is favorite in home, I will try your recipe next time.
Rose says
March 13, 2015 at 3:00 pmHi Swathi, a favourite in our home too, let me know how you liked it.
Paula says
January 4, 2015 at 9:19 pmRose, 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!
Rose says
January 4, 2015 at 9:56 pmHi 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.
Analida says
November 13, 2014 at 2:29 amThanks for the dough recipe. I am often afraid of making my dough from scratch. This one looks like something I can handle. Thanks. By the way, your recipes sound wonderful. I love Italian food.
Rose says
November 14, 2014 at 10:41 amHi Analida, thank you very much, this is a really easy pizza dough, hope you enjoy it!
Sierra&Faith Winks and Eyerolls says
November 7, 2014 at 9:01 pmStopping by from the Flashback Fridays link up. Friday is always pizza day in our house. We have only bought the premade dough but might have to try this out instead! Thank you for sharing.
Rose says
November 8, 2014 at 8:42 amHi, thanks for stopping by if you try it let me know how you liked it. Have a great weekend!
Vashti says
November 7, 2014 at 5:45 pmHi Rose! I’ve always wanted to make my own pizza dough and now I can. Thank you for sharing this wonderful recipe. Pinned it! 😀
Rose says
November 8, 2014 at 8:50 amHi Vashti, thank you, I hope you enjoy it, so easy and really delicious. Have a great weekend!
Cathy H says
November 7, 2014 at 4:33 amTried 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!
Rose says
November 8, 2014 at 8:50 amHi Cathy, thank you, glad you liked it! Have a great weekend.
Annamaria says
November 7, 2014 at 1:52 amRosemary,
I can’t wait to try this recipe. I can always use a new recipe for pizza dough. Thanks for the post.
Annamaria
Rose says
November 8, 2014 at 8:51 amHi Annamaria, let me know how you liked it. Thanks for stopping by.