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.
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.
How many tomatoes do you use for the homemade sauce
Hi Safra, here is the link with the recipe for the homemade tomato pizza https://anitalianinmykitchen.com/pizza/ hope you enjoy it.
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)
Hi Leela, thanks so much, so glad you both enjoyed. Nothing like homemade pizza and great idea with the bread. Have a wonderful weekend.
You 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.
Hi Brian, it really depends on how you like your crust, whether thin or thick crust. Probably 2 small and one medium. Hope that helps.
Can I know if I can substitute the all purpose flour with bread flour?
Hi Freda, I am sure that would work. Let me know how it goes. 🙂
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
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.
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.
Great idea Adrian, thank you.
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!
Hi Nadine, yes I would add the cheese in the last 3 or 4 minutes. 🙂
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.
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.
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
Hi Jenn, great, thanks so much. So glad everyone loved it. Have a wonderful Sunday!
Question,can this recipe be frozen.There are only two of us so too much to use at once.
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.
Thank you
Hi Jackie, your very welcome.
Do you let it rise the second time before you freeze it?
Hi 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.
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.
Hi Marlene, thanks so much, so glad you enjoyed it. Have a great week.
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!
Hi Cheryl, I make this quite often but you may be right, thanks for noticing that. Sorry about the salty dough.
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
Hi 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.
There is nothing like a good traditional pizza recipe. Thanks so much for sharing your recipe 🙂
Hi Maria, thanks, I agree! Have a great week. Rosemary
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.
Hi 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