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.
Loved the simplicity of this recipe. If a recipe has too many ingredients or too many steps, I toss my hands up and walk away. This was very easy for me and all ingredients were on hand. Tasted like a good solid pizza dough, allowing my toppings to shine. I can confidently toss out all other pizza dough recipes as I have found the one! An added bonus; Rosemary not only explains how & what to do, but shares the “why” a step should be done as well as a brief history of the recipe.
Hi Melinda, thanks so much, so glad you enjoy the recipe and that I could help you in making it. Take care!
Just a question, is 1 1/2 tbsp a typo and should be 1 1/2 tsp of active dry yeast?
I’m hoping that your recipe is correct since my dough is rising in the refer.
Hi Ann, no it isn’t a typo it is correct. 🙂
Best recipe I’ve tried.
My kids loved it!!
Hi Pamela, thanks so much, glad you and the kids enjoyed it. Take care and have a great week.
Just love this recipe! I tried many , and this is so far my go to recipe for pizza crust I added some herbs for extra flavor, and the crust was just delicious . Thank you for sharing.
Hi Diane, thanks so much, so glad you enjoyed it. Adding herbs is a great idea. Take care!
Just found this recipe. Hand mixed it, let it rise in the oven with the light on. It was perfectly delicious. The dough was soft but not sticky. Pressed out with fingers and cooked in our new pizza oven. Definitely a repeat! Thanks for sharing.
Hi Cheryl, thanks so much, so glad you enjoyed it. Take care and have a great weekend.
Can dough be frozen?
If so how long
Best
Carol
Hi Carol, yes it can, 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. Hope that helps. Take care.
Best pizza recipe thank you I loved it
Hi Mysara, thanks so much, so glad you liked it. Take care.
What are the amount of each ingredient for just 1 pizza? Thank you
Hi Pat, I would probably half the recipe, because I don’t know what size you make or if you make a thin or thick crust. Hope that helps. The extra dough can always be frozen if you don’t use it. Take care.
This recipe worked perfectly and made 4 small to medium pizzas. Thank you!!
Hi Alyse, thanks so much, so glad you enjoyed it. Take care and have a great week.
I am new to your site. I just saw your receipe for best pizza dough. Can you tell what size pan you use for one of the three balls of dough
Hi Carol, it really all depends on how thick you want the crust. I usually make more on the thick then thin side and I use 3 x 10-12 inch pan. Hope that helps. Take care.
Hi,
This is my second time sending this message in. I recently made the pizza dough crust and followed the basic recipe to the T. I did knead the dough by hand but, I am no stranger as to how to knead dough. I was very disappointed in the outcome. The dough was flat/bland tasting, it actually tasted like flour. The texture was flat. I’m not sure if the elevation of 5,360′ that I am living in has any bearing on this. I have gone through the checklist of possibilites but, I I’m not coming up with an answer. I would truly like a response and a suggestion as to why this has occurred. I have used some of your other recipes and never had a problem.
Thanks in advance for your response.
Hi Lorraine, sorry I didn’t back to you, I have been away and I am trying to get caught up. Yes high altitude does make a difference when making pizza dough, flour wants to absorb more water which makes for a drier tougher crust, which means adding a little extra water should help. Also you want the dough to rise slower so I recommend letting it rise overnight in the fridge. I make this pizza dough often and I have never had a problem with the crust. Also check the yeast to make sure it hasn’t expired. Hope this helps. Let me know. Take care.
Hi I made this pizza dough today. It was absolutely the best I have made The texture was perfect thank you for sharing this recipe.
Hi W humphreys, thanks so much, so glad you enjoyed it. Take care.
Hi just read your recipe for the pizza dough Your weights for the flour and water are wrong. They don’t change when u use double or triple button ?? X
Hi Mrs W, the weights in metric are correct, if you click on metric is does change when doubled or trippled. Hope that helps.
This is so easy to make and best home made pizza I have made in a long time everyone enjoyed it
Will be making this again real soon ..I put my pizza stone on the BBQ and cooked it that way Amazing
Hi Norma, thanks so much, so glad everyone enjoyed it. Great idea using the bbq. Take care and have a great week.
Seeing your recipe I did at home and succeeded. Your recipe is shown in a very simple way. The style of making your pizza is shown very simply otherwise.
Hi Charlie, thanks so much, so glad you enjoyed it. Take care and have a great weekend.