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!
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, 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
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.
I used instant yeast (2 1/4 tsp) as recommended. Followed the recipe as specified, no substitutions. It was great! My husband and kids loved it. Tasted like real pizza! Definitely a keeper.
Hi Sharon, thanks so much so glad you enjoyed the recipe. Take care.
Fantastic recipe. But only comment about the yeast – maybe add a comment to look at notes if using instant yeast vs dried yeast. Rises super fast if too much instant used lol. But will def be using this recipe again.
Hi Jason, thanks so much, so glad you enjoyed it. Take care.
Truly the best pizza dough ever! Thank you very much! W have been watching Stanley Tucci inItaly on CNN and it has made us so hungry for good Italian food. I have been digging in my kitchen fixing this or that, but the dough recipe I found on your site is the best. I have been making sourdough pizza dough from King Arthur’s site, which is good, it this one is the best. Light and crunchy, soft and chewy. Perfection.
Hi Pamela, thanks so much, glad you like the pizza dough. I hear the show is really good. I hope to see it soon. Take care. Have a great week.
This recipe had such simple instructions which were easy to follow but still included helpful tips and tricks. Definitely coming back!!
Thanks so much Mahika, glad you liked it and I am happy you are coming back. Have a great weekend.
Love this recipe however I do change up the sauce instead I put in a blender tin of choppes tomatos thyme, tomato paste, garlic 2 cloves, sugar pinch, salt pinch, pepper, oregano, olive oil taste lush but I do love this dough recipe if I could post a photo I would because the pizza is amazing
Hi Jasmine, thanks so much, so glad you like the recipe. Take care.
Made this today! Amazing! I chose to make it by have vs the stand mixer and I have to say it was the BEST pizza dough I’ve ever made! I’ll never make another pizza dough recipe again nor will I ever use the stand mixer for pizza dough again!
I made one huge pizza with the dough In a pan from Europe and it was glorious!
Hi Christina, thanks so much so glad you enjoyed it. Nothing like a good pizza! Have a great weekend.
The best pizza dough I have tried.
Hi Judy, thanks so much, so glad you enjoyed it. Take care.
I use a fantastic bread flour I have found. Not exactly sure what’s in it but it’s not bleached, so fine and makes amazing bread and pizza. What I find make my pizzas stand out is by adding 20 percent ground semolina flour to the mix. Once that base hits the stone in the oven it seals so well. The taste is different and it’s that taste that makes it taste like the real pizzas in italy. This is what they call tipo flour .
Hi Steve, thanks.
Hi Rosemary, I love your site. Quick question, this summer I would like to try individual pizzas on the bbq. Have you ever tried this. I’ve seen it on the Food Network but never tried it. Wondering how it would turn out.
Hi Joan, thanks so much, I have never baked pizza on a bbq but a lot of people do with success. I think you should probably pre-heat your pizza stone on the grill then bake the pizza, baking time would depend on how thick your pizza crust is, check underneath the crust and if its browned, I would assume it’s done. Let me know if you try it. Have a wonderful Sunday.
Best pizza dough recipe! I have tried many, and this one is the only one I will ever need.
Thanks so much Donna, glad you enjoyed it. Have a great week.
The dough I made is rising outside of the refrigerator, after it rises I want to save some for later. Do I punch it down after first rise and then refrigerate for a later time. OR divide and refrigerate before I punch it down??
Hi Christine, punch it down, divide and then refrigerate, be sure to bring it to room temperature about 30-45 minutes after you take it out of the fridge.
It says you can put in the refrigerator after Step #2. Do you put it in the refrigerator after it has risen for two hours or before it has risen? I am wondering if you can make the dough and roll it into 3 portions and put each one in a plastic bag And I am assuming that you would flour the dough before putting in plastic wrap so it doesn’t stick? Maybe I am making this more complicated!! Sorry
Hi Angela, actually you can do it a couple of ways, you can make the dough put it in the bowl and let the dough rise over night in the fridge, bring it room temperature for about 30-60 minutes roll it out or punch it down then let it rise a 2nd time for about an hour, although that isn’t necessary, and bake. Or let it rise for 2 hours and bake (no need to refrigerate it). You shouldn’t divide it until it has risen. Hope this helps.
Great simple recipe. As it should be.
Hi Alan, thanks so much. Take care.
Can I make the dough and freeze it ?
Hi Martha, yes you can freeze it, the whole process is written in the blog post. Thanks.
As a Sicilian, I have been sad that I never knew how to make dough. Thanks to you, I was able to make a very delicious pizza all from scratch, thank you so much!
Hi HelgenX thanks so much, glad I could help. Take care.