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 made this today and it was exceptionally good! The dough was easy to make, I kneaded it using my stand mixer and the end product was a crispy, light and tasty base. If I’d had this in a restaurant, I’d have been delighted. I will no longer spend a fortune on ‘hand-stretched’ expensive pizzas from the supermarket, or bother with take-away. This is now our absolute favourite.
Hi Tina, oh thanks so much, so glad you like it. Take care and have a great weekend!
Me again! I let it rise for 2 hours but I’m not making the pizza until later this evening. Should I punch it down before putting it in the fridge or put it in as is and punch down later?
Hi Kristin, yes I would punch it down, reshape and place back in the bowl and cover. Thirty minutes before you need it, bring it to room temperature, then shape and continue with the recipe. Hope that helps.
Thanks!!!
Hi! Can I use a rolling pin to roll out the dough?
Hi Kristin, I never do, it can make the dough tough, if you have to be really gentle with it. Hope that helps. Let me know. Take care!
Hello. I have tried making this twice now and I having issues getting my bread to rise. Any suggestions? I have used all purpose flour and bread flour.
Hi Abby, make sure the yeast is active, make sure the water is lukewarm and not too hot or cold, let it rise in a warm draft free area or even overnight in the fridge. Hope that helps.
Hi Rosemary,
I was wondering what you mean by “serving”? Does it mean a slice of pizza or a whole pizza?
Thank you very much!
Hi Anna, that is actually just the pizza dough so the all the dough made into a or multiple pizza divided by 10, 1/10 would be 1 serving. Hope that helps. Take care!
Love this recipe!!! Turned out amazing!! I made 2 balls of dough. When I put the other one in the fridge, after I let it rise, what do I do the next day with it? Let it rise again? Thank you!
Hi Ashley, thanks so much, so glad you liked it. No it doesn’t need to rise again, some people (me) let it come to room temperature for about 30 minutes then form into a pizza and others (my daughter) form it right away and bake. Although it will sit for a bit while your oven is heating. Hope that helps. Take care!
To make the pizza the next day you only have to let it rise in the frig you do not have to put in a warm place so after mixing put in frig let it rise overnight let it set at room temp punch down set put in pan and bake is this correct making for the Superbowl
Hi Nancy, yes after the overnight rise in the fridge, I usually let it sit for about 30-45 minutes then I form the pizza, add the toppings and bake. I add the cheese at the last few minutes. Happy Super bowl. Let me know how it goes. Take care.
Can it sit in the fridge for two nights?
Hi Anna, yes it can sit in the fridge for 2 nights. Let me know how it goes. Take care.
I want to make sure I do this right having it for the Superbowl mix all the ingredients and put it in the refrigerator to let rise overnight then room temp put it in the pans and bake my other question is after you mix it you do not have to let it rise in a warm place does the refrigerator replace that step is your making it the next day. Sorry for all the questions
Hi Nancy, yes the refrigerator rising replaces the 2 hour warm area rise. Ask all the quesitons, no problem. 🙂
I have always struggled to make a really good pizza dough. This recipe is perfect. I made the best pizzas I’ve ever made..the house smelt like a pizza shop. Amazing, thank you!
Hi Sara, thanks so much, so glad you liked the pizza. And nothing like the smell of pizza. Take care and have a great week!
Can I make the dough at night and let it rise over night in the fridge? Around 20 hours before I need it? If so, when I take it out of the fridge do I also need to let it have a second rise separated into the balls?
Hi Tally, yes you can let the dough rise in the fridge. No it doesn’t need a second rise although I would let it come to room temperature 45-60 minutes before shaping and baking, although there are those that shape and bake right out of the fridge (my daughter is one), you could try both and see which you prefer. Hope that helps. Let me know how it goes. Take care and have a great week!
I like to make 6 crusts at a time bake them lightly and then freeze them. I take them out add sauce and what ever we feel like that night. do you think this recipe would work for that process?
Hi Deb, sure I don’t see why it wouldn’t work. Let me know how it goes. Take care and have a great weekend!
This recipe is BOMB! My go to for pizza dough!
Hi Danica, thanks so much, so glad you liked it. Take care and have a great weekend!
Hello,
How many 12 inch crusts does this recipe make, about two?
The dough is rising now, about 1 1/2 hours left. Can’t wait!
Thanks!
Hi William it really depends on how thick you like it, I would say 2-3. I hope you enjoy it. Let me know how it goes. Take care.
I love this recipe. Crust is great! I am planning to make 6 pizzas. Was wanting to make my pizzas in the morning so I can just put them in the oven. Was wondering if that would be ok? You see it in stores.
Barb
Hi Barb, sure you could get them all ready, cover with plastic, refrigerate and about 30-45 minutes before baking remove from the fridge and let them come to room temperature before baking. Let me know how it goes. Take care.
Can I use 00 flour for this recipe?
Hi Roberta, yes you can, although you will probably need less water, so start with 1 1/2 cups and add more if needed. Let me know how it goes. Take care!