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.
I use this often. I also freeze what I’m not using. Keeps longer. Just take out what I am going to use and put in the refrigerator overnight.
Hi Retha, thanks so much, glad you like the recipe. Take care!
This has been my go to recipe for pizza dough. Easy to make and so delicious. Making it now for the family when they come over. The kids love to roll out the dough. Thank you for all your wonderful recipes. Buon Natale!
Hi Jean thanks so much, so glad you like this and other recipes. Take care. Buon Natale!
Can 00 flour be used for this? I’m not sure if it’s the same as bread flour? We just bought a pizza oven and was looking for some crust recipes, this one looked good! Thank you!
Hi Kelly, yes you can use 00 for the recipe. I hope you like the recipe. Let me know how it goes. Take care.
Mom always oiled lightly Her pizza formation prior to adding sauce. then cheese then Pepperoni thin sliced. leftover dough was rolled into hot dog shapes and allowed to rise then fried in olive oil plated in a hay stack fashion then powder sugared. yummy desert after the Pizza
Hi Joseph, yes I have heard of that too. Yes they call them fritelle and so good. Take care!
This dough recipe is by far the best recipe I’ve encountered untlil now and since a few decades, in my case. Our kids love it even better than pizzas from the well know franchise companies, which they would prefer over home made pizza, normally. In my opinion, this recipe beats those franchised pizzas by miles away. I especially love the yeast flavor and the fact the dough gets as well as fluffy as crusty. After using this recipe a dozen of times, by now, I found out I was using instant yeast when I thought I was using active dry yeast. So I dissolved the instant yeast in luke warm water. In my opinion, that works just as well. Nevery had the idea I was doing anything wrong. By the way, I alway use more flour than the recipe says, since the dough stays a bit too moist, otherwise. Because I’m using a pizza oven (by Ferrari) I need the dough to be absolutely dry. But that’s no biggy, I just mix in more flour after the dough has risen and I’m shaping the pizzas. Oh, and by the way, I always make more than double the amount of pizza dough. I create several separate portions, one for each pizza, shape them into balls, flatten them a bit and fold them, separately, into baking paper and put those portions into small freezer bags. Works a charm. But make sure after thawing/defrosting the dough it’s completely dry. Especially if you’re using a pizza oven. Otherwise the dough will burn, immediately. So, thanks, again! ☺️
Hi Jesse, thanks so much, so glad everyone including the kids love it. Thanks for all the great info. Take care and have a great week!
How many pizzas could I get out of this recipe? Thanks
Hi Lisa, it really depends on how thick or thin you roll the dough. I make them medium thick and I get 2 large pizzas. Hope that helps. Take care!
Hi!
We love this dough and have been making for a while. I’m now thinking of making and freezing it – but I want to freeze it already rolled out into a pizza crust so I can just grab and put the sauce and toppings on. Do you think that would work?
Hi J, yes you can, but you should thaw it first before baking, it won’t take long since it is already formed. Let me know how it goes. Take care!
Also make sure the dough is completely dry after it’s done defrosting/thawing. Because if you don’t and you’re using a pizza oven (not a regular oven) the dough will burn, immediately.
Can I make half the amount? As in divide the recipe in half
Hi Bella, yes you can. I hope you like it. Let me know!
Please add the directions for instant yeast as part of instructions. I completely missed the note and used all the wrong measurements and methods.
Hi Heidi I am sorry I really don’t know what you mean, all the ingredients and instructions are written in the recipe card at the bottom of post. Let me know.
I agree with Heidi sorry – I made the recipe, then while it was rising I scrolled passed your topping suggestions and into the notes section of the recipe and realised I’ve put 1.5 TBSP of instant yeast instead of 3tsp! Oops! Maybe where you have the ingredients list you could write the measurements for active dry then in brackets have the instant measurements if using that instead? I know it’s my own fault for not reading the entire recipe before starting but tbh I rarely read the notes section of recipes and know I’m not alone in that. Hope it turns out ok 😅 the dough looks and feels awesome though so I’ll be using this recipe moving forward for sure!
Hi Karla, thanks for the suggestion. Let me know how it turns out. Take care!
This is the best pizza dough recipe !! I have tried several !!
Hi Laurie, thanks so much, so glad you liked it. Take care!
Quick question – my oven only goes up to 220C. I believe it is fan assisted though, but quite old. How long would you recommend I cook the pizza for, Rosemary?
Hi Shakira, go for 18-20 but check at the 18 minute mark, it might be enough. I hope you enjoy it. Take care.
Hi any possibility of getting the measurements in Grams
Thank you
Beautiful Scotland
Hi Agnes, yes if you click on metric, just below ingredients it will convert for you. Hope that helps.
Thank you so much love your web-site so much good information there.
Kind Regards
Agnes
Hi Agnes, thanks so much. Have a great weekend. Take care!
Just making the dough. Seems to be too much flour to moisture. Using bread flour, added 1/2 more water in stand mixer and then now kneading by hand still very stiff. Put into a greased bowl to see if will lighten up. Do you need to sift the flour? Followed instructions and measurements.
Hi Gia, flour can be different in different countries, some flours absorb liquid more than others. If it’s too stiff then yes you should add more water. Let me know how it goes. Take care!
Can the dough be frozen for later use?
Hi April yes it can be frozen, 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.
I’m trying to make a this recipe for a pizza dough for the first time…..always been intimidated making any dough! Question: I want to make the pizzas tomorrow night for dinner. I have it rising on counter now for 2 hours and thought I would wrap it tightly to put in fridge after first rise, but now I’m second guessing myself and how I’ve understood the directions. After kneading should I have put it in fridge to rise overnight? Please help! 🙂
Hi Elle I would just make the dough put it in the bowl cover it and refrigerate take it out tomorrow let it sit at room temperature for about an hour and continue with the recipe. It doesn’t have to rise on the counter just move it to the fridge. Let me know how it goes.