Best Pizza Dough
This Homemade Traditional Italian Pizza Dough Recipe, is 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!
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!
Pizza Recipe 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 recipe
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 #1, scrape the hook and then raise to medium speed #2 and knead until you have a smooth elastic dough (scrape the hook halfway through kneading). 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 for 20 minutes. 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.
Can The Dough Be Made In Advance?
The dough can certainly be done 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.
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.
Recipe FAQs
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! Lately I even started to combine leftover flour that I have in bags, from 00 to even a little pastry flour, because flours will absorb water differently sometimes more water is needed.
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.
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.
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).
How to freeze and store the 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.
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.
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?!
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 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, 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, 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
Nutrition
Republished from January 6, 2016.
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
Hi 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.
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!
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. 🙂
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?
Hi Lena, yes it is the right amount, Italians love their salt. 🙂
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
Hi Gail, sure you can half it, I do all the time. 🙂
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
Thanks Gail, so glad you and your husband enjoyed it. Huggzz to you too. Have a wonderful Sunday.
Can you tell me? At what stage did you freeze? Before or after rising? Thank you.
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.
Can I freeze part of this dough as i am making only 1 pizza please reply tks
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.
i froze it..i made half a recipe in my bread maker..it turned out perfect!!..huggzz
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.
Hi Richa, I agree they are the best, hope you enjoy it. Have a great weekend.
Perfect timing I have a new Pizza Stone/steel thingymewatsit coming for me to trial next week 😀
Hi Brian, great, I want one of those things too! Let me know how it turns out. Have a great week.
Will give you a shout on Sunday, it is being christened tomorrow, it certainly feels the part 😀
Great let me know.
I’m definitely saving this recipe to for next time I make pizza. Looking forward to the next pizza day 🙂
Hi Tina, thanks I hope you enjoy it. Let me know.
Pizza is favorite in home, I will try your recipe next time.
Hi Swathi, a favourite in our home too, let me know how you liked it.
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!
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.
Thanks 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.
Hi Analida, thank you very much, this is a really easy pizza dough, hope you enjoy it!
Stopping 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.
Hi, thanks for stopping by if you try it let me know how you liked it. Have a great weekend!
Hi Rose! I’ve always wanted to make my own pizza dough and now I can. Thank you for sharing this wonderful recipe. Pinned it! 😀
Hi Vashti, thank you, I hope you enjoy it, so easy and really delicious. Have a great weekend!
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!
Hi Cathy, thank you, glad you liked it! Have a great weekend.
Rosemary,
I can’t wait to try this recipe. I can always use a new recipe for pizza dough. Thanks for the post.
Annamaria
Hi Annamaria, let me know how you liked it. Thanks for stopping by.