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Home » Recipe Type » Pizza / Bread » Best Pizza Dough

Best Pizza Dough

Last Updated August 10, 2022. Published June 9, 2021 By Rosemary 638 Comments

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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. No need for take out, it will make your pizza night even more special. Any topping goes!

3 pizza dough balls on parchment paper.

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.

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.

Table of Contents

  • How to make it
  • Who invented it?
  • What are the ingredients?
  • What is the best flour for making Pizza Dough?
  • Make sure your Yeast is active
  • How to flavour the dough
  • Different types of Pizza to make
  • How to make and form the Dough
  • Why grease the dough before rising?
  • How long do you knead it for?
  • What does Punching the dough down do?
  • Can the Dough be made in advance?
  • How to know when it has risen enough?
  • Why do you punch dough down?
  • Does pizza dough need two rises?
  • Recipe FAQs
  • More delicious Pizza Recipes
  • Best Pizza Dough
    • Ingredients US CustomaryMetric 1x2x3x
    • Instructions 
      • MIXING BY MACHINE
      • MIXING BY HAND
      • NEXT STEPS
      • EASY PIZZA SAUCE
      • FRESH TOMATO SAUCE
      • STIRRED FRIED VEGGIES & ITALIAN SAUSAGE
    • Notes
    • Nutrition

How to make it

  • In the bowl of your stand up mixer (or a large bowl if you knead by hand) add the water & sugar, sprinkle the yeast on top, let sit for 5-10 minutes, 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 and knead for approximately 5 minutes or until you have a smooth elastic dough.
  • Place the dough in a lightly oiled bowl, cover with plastic wrap and a large clean kitchen towel, leave in a warm draft- free place until doubled in bulk.
how to make pizza dough 4 photos, yeast in warm water, flour and dough risen
  • 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 pizza or cookie sheets (lightly oiled) and shape the dough into the 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 2-3 more minutes or until the cheese has melted.

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.

Who invented it?

It is thought that the Italian baker Raffaele Esposito from Naples was the first to make a “pizza pie”. Although it is also thought that street vendors in Naples would sell flatbreads with toppings for many years before Raffaele.

Apparently the Italian King Umberto I and Queen Margherita visited Naples sometime in 1889. Esposito was asked to make a pizza for them. He proceeded to top the pizza with fresh tomatoes, mozzarella cheese, and basil. That pizza was named Pizza Margherita and of course is still extremely popular today.

What are the ingredients?

Since there are very few ingredients in Pizza Dough it is important that all the ingredients are good quality and active.

  • 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.

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! Although if you prefer bread flour then by all means use it!

Tomato & mozzarella pizza on a wooden board.

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.
A slice of mushroom pizza on a wooden board.

How to flavour 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 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.

Different types of Pizza 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.

toppings for best pizza dough, stir fried veggies, fresh tomatoes and tomato sauce

How to make and form the 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.
Baked pizza on a wooden board.
  • -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.

Why grease the dough before rising?

Always place it in a lightly oiled bowl and roll the dough to lightly cover it with oil first, the oil keeps from forming a crusty top on the dough and keeps is smooth and soft.

How long do you knead it 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. 

What does Punching the dough down do?

When you punch the dough down you are removing some of the gas bubbles that has been formed by the yeast while it was rising, which will produce a finer grain. This  also helps to relax the gluten which makes the dough easier to shape.

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.

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.

Sausage & arugula pizza on a brown paper.

How to know when it 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.

Why do you punch dough down?

Punching it down removes some of the gas bubbles which is formed by the yeast while the dough is rising. It also helps to relax the gluten which makes the dough easier to roll and or shape.

Does pizza dough need two rises?

It doesn’t need to rise twice and this recipe is delicious with just a first rise. But if you are looking for something amazing do as a lot of Italian Pizza places do and let the first rise happen in the fridge overnight, bring the dough to room temperature 30-45 minutes then punch it down and let rise a second time for about one hour. 

Baked potato pizza.

Recipe FAQs

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.

How to thaw the dough

The frozen dough can be thawed 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 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.

More delicious Pizza Recipes

  • Easy Cast Iron Skillet Pizza
  • Sourdough Pizza Dough Recipe
  • Homemade Fresh Tomato Pizza
  • White Pizza Recipe / Pizza Bianca

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 with olives in the pan.
pizza dough on a parchment paper.

Best Pizza Dough

Rosemary Molloy
Best Pizza Dough, an easy, homemade pizza dough recipe that will become your favorite go to for pizza night.  Thick or thin crust you decide.
4.90 from 600 votes
Print Recipe Pin Recipe
Prep Time 2 hrs
Cook Time 25 mins
Total Time 2 hrs 25 mins
Course Main Dish
Cuisine Italian
Servings 10 servings
Calories 265 kcal

Ingredients
 
 

  • 2 cups lukewarm water
  • 1 pinch sugar
  • 1 1/2 tablespoons active dry yeast
  • 2 tablespoons olive oil
  • 5 1/4 cups all purpose flour or bread flour
  • 1 1/2 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 (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 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

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.
If you have a fan-assisted oven, then you can lower the oven temperature by 50 degrees F (or 20 degrees C).

Nutrition

Calories: 265kcalCarbohydrates: 50gProtein: 7gFat: 3gSodium: 1048mgPotassium: 75mgFiber: 1gCalcium: 10mgIron: 3mg
Keyword best pizza dough, easy pizza dough, homemade pizza dough
Tried this recipe?Let us know how it was!

Republished from January 6, 2016.

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    Filed Under: Bread & Yeast Breads, Main Dish, Most Posts, Pizza / Bread

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    1. Mysara says

      August 17, 2022 at 8:11 pm

      5 stars
      Best pizza recipe thank you I loved it

      Reply
      • Rosemary says

        August 17, 2022 at 8:45 pm

        Hi Mysara, thanks so much, so glad you liked it. Take care.

        Reply
    2. pat hoppman says

      August 17, 2022 at 4:14 am

      What are the amount of each ingredient for just 1 pizza? Thank you

      Reply
      • Rosemary says

        August 17, 2022 at 12:16 pm

        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.

        Reply
    3. Alyse says

      August 1, 2022 at 3:37 am

      5 stars
      This recipe worked perfectly and made 4 small to medium pizzas. Thank you!!

      Reply
      • Rosemary says

        August 1, 2022 at 8:44 pm

        Hi Alyse, thanks so much, so glad you enjoyed it. Take care and have a great week.

        Reply
    4. Carol says

      July 30, 2022 at 2:47 pm

      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

      Reply
      • Rosemary says

        July 30, 2022 at 3:27 pm

        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.

        Reply
    5. Lorraine Wherty says

      July 25, 2022 at 8:20 pm

      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.

      Reply
      • Rosemary says

        July 25, 2022 at 8:50 pm

        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.

        Reply
    6. W humphreys says

      July 16, 2022 at 8:46 pm

      5 stars
      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.

      Reply
      • Rosemary says

        July 17, 2022 at 6:14 pm

        Hi W humphreys, thanks so much, so glad you enjoyed it. Take care.

        Reply
    7. Mrs w humphreys says

      July 16, 2022 at 1:56 pm

      5 stars
      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

      Reply
      • Rosemary says

        July 16, 2022 at 3:46 pm

        Hi Mrs W, the weights in metric are correct, if you click on metric is does change when doubled or trippled. Hope that helps.

        Reply
    8. Norma says

      July 14, 2022 at 10:42 pm

      5 stars
      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

      Reply
      • Rosemary says

        July 18, 2022 at 5:51 pm

        Hi Norma, thanks so much, so glad everyone enjoyed it. Great idea using the bbq. Take care and have a great week.

        Reply
    9. charlie page says

      July 12, 2022 at 5:12 pm

      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.

      Reply
      • Rosemary says

        July 16, 2022 at 2:00 pm

        Hi Charlie, thanks so much, so glad you enjoyed it. Take care and have a great weekend.

        Reply
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    Hi, I'm Rosemary.

    Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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