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

Best Pizza Dough

By: Rosemary Published: June 9, 2021 Updated on: September 5, 2023

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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 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.

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!

Table of Contents

  • Why you will love this pizza dough recipe
  • What are the ingredients?
  • How to make the best Pizza Dough
  • Different ways to make it
  • What is the difference between pizza dough and bread dough?
  • What is the origin of Pizza?
  • What is the best flour for making Pizza Dough?
  • Make sure your Yeast is active
  • How to flavor the dough
  • Different types of Pizza to make
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  • 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?
  • Some Favorite Pizza Toppings
  • What to make with homemade pizza dough
  • How to bake with a Pizza Stone?
  • Recipe FAQs
  • How to freeze and store the pizza dough
  • 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

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 typical Pizza Margherita 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!

What are the ingredients?

  • 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.

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.

How to make the best Pizza Dough

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 with a wooden spoon or spatula 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 pan or baking sheets (lightly oiled) and shape the dough into the desired shapes (using your clean lightly wet or oiled 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.

Different ways to make it

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.

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.

What is the difference between pizza dough and bread dough?

Both bread and pizza dough start with the same main ingredients of flour, water, salt, and yeast. The way you handle the dough is what will decide whether it becomes pizza or bread.

They can both have the same ingredients but the formula for making them is different, in other words different amounts of salt, water and oil. Although both doughs are often used interchangeably.

What is the origin of Pizza?

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.

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

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 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.

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
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    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.
    • Lightly oil the pizza pan or baking sheet with a little before adding the dough, no need for parchment paper.

    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, 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.

    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. 

    Some Favorite Pizza Toppings

    Some of my favorites are sliced Italian sausage, pepperoni slices, sliced or chopped peppers, sliced mushrooms, pancetta or bacon. Broccoli, arugula, wurstel and fries are believe it or not, favorites in Italy. So if you like pineapple then why not add it too?!

    Or why not change up your cheese topping, instead of just mozzarella add some blue cheese, fontina or provolone or one of my favorites parmesan cheese. Freshly grated of course!

    What to make with homemade pizza dough

    Besides making a regular pizza dough, I love to make a Homemade Calzone, or my Grandmother’s calzone, or why not some mini pizzas? One of my favorite meals is a Pizza topped Hamburger pie. I am sure you must have some of your own ideas!

    Baked potato pizza.

    How to bake with a Pizza Stone?

    Place the pizza stone in the cold oven. Preheat the oven to 450 – 475 F. Once the oven has preheated, the stone will be hot enough. Slide the pizza onto the stone using a pizza peel, and continue with the recipe. Once the pizza stone has cooled, brush it but don’t wash it.

    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 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.

    Can I add the cheese with the other ingredients?

    You can if you prefer, I like to add it after because I don’t like when the cheese has browned on top. And that’s the way my MIL would make it, I liked it so I would do it too.

    Can I use fresh yeast instead of active dry yeast?

    Yes, instead of using 1 1/2 tablespoons of active dry yeast you would use 31 1/2 grams of fresh yeast (or 1.1 ounces).

    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?!

    So however you like your pizza, thick crust, thin crust, double cheese, veggie or pepperoni I hope you try it with this Best Pizza Dough Recipe. 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.
    4.94 from 906 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 2 hours hrs
    Cook Time 25 minutes mins
    Total Time 2 hours hrs 25 minutes 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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      1. Shaleese says

        June 21, 2023 at 12:00 am

        5 stars
        Have made this pizza dough 3 time’s ,and I will never buy a store pizza again.so simple to make, and the taste is out of this world . I use cornmeal on the bottom of the pan and it gives it a nice crunch .thanks for this wonderful recipe 😋

        Reply
        • Rosemary says

          June 22, 2023 at 11:19 pm

          Hi Shaleese, thanks so much so glad you like it. Take care!

          Reply
      2. Sam says

        June 16, 2023 at 10:48 pm

        hi! i let my dough rise on the counter for two hours and then stuck it covered in the fridge for another 5 until I was read to use it and it did rise again. Is it still ok to use?

        Reply
        • Rosemary says

          June 17, 2023 at 2:23 pm

          Hi Sam, the dough should be fine. 🙂

          Reply
      3. Dianne Morris says

        June 12, 2023 at 8:06 pm

        5 stars
        LOVE this recipe. This is my go to. I am teaching my identical twin granddaughters. It is so easy to work with! Thank you!

        Reply
        • Rosemary says

          June 12, 2023 at 8:30 pm

          Hi Diane, thanks so much, identical twin granddaughters, that’s wonderful. Take care and have a great week!

          Reply
      4. Dee says

        June 6, 2023 at 2:22 pm

        Hi I’m wondering when it says 10 serves how many pizza does the recipe make ? As I need to make 10 ish pizza so wondering if double or triple it

        Reply
        • Rosemary says

          June 6, 2023 at 2:48 pm

          Hi Dee, I get to large thick crust pizzas, so depending if you like thin or thick crust and how big you make them. Tripling would for sure be enough. Hope that helps.

          Reply
      5. Brenda Walker says

        May 28, 2023 at 10:49 pm

        5 stars
        I Thank God I had found this recipe. It is the best crust I have ever made, and I have made a lot. I did add onion powder and a bit of garlic powder other than that I followed it to a tee. Fantastic. Thank You. This will be my go-to all the time.

        Reply
        • Rosemary says

          May 29, 2023 at 2:47 pm

          Hi Brenda, thanks so much, so glad you like the recipe. Take care and have a great week!

          Reply
      6. Debbie says

        May 27, 2023 at 5:16 pm

        5 stars
        I made this using the store in refrigerator method. I punched it down & let it rise for about 1.5 hrs or until it wasn’t cold to touch. The dough is so very easy to shape. I sprayed the counter top with oil before stretching. Pizza was cooked on bbq between 400-425 F for about 8 minutes on preheated pizza stone. I used a peel & parchment paper. I put one ball of dough in freezer to try later on.

        Such a wonderful recipe thank you for sharing.

        Reply
        • Rosemary says

          May 29, 2023 at 2:50 pm

          Hi Debbie, thanks so much, so glad you like the recipe. Take care and have a great week!

          Reply
      7. Vaan says

        May 22, 2023 at 10:17 pm

        5 stars
        The best recipe I ever wanted

        Reply
        • Rosemary says

          May 23, 2023 at 9:54 pm

          Hi Vaan, thanks so much, so glad you enjoyed it. Take care!

          Reply
      8. Emma Scanlan says

        May 21, 2023 at 2:44 am

        5 stars
        The pizzas I made tasted incredible with this crust! So easy to make and comes out amazing. Makes a nice and crispy thin crust and a puffy, airy, and soft stuffed crust. I highly recommend this recipe to anyone looking for a relatively quick but delicious dinner. (I used the leftover dough to make pretzels, which also came out delicious. Also highly recommend)

        Reply
        • Rosemary says

          May 21, 2023 at 6:13 pm

          Hi Emma, thanks so much, so glad you enjoyed it. I love the idea of the pretzels. Take care!

          Reply
      9. PF says

        May 16, 2023 at 1:53 pm

        Can I use Caputo pizzeria flour for this recipe and if so would the recipe remain as written. Thank you

        Reply
        • Rosemary says

          May 17, 2023 at 8:05 am

          Hi PF, yes you can use Caputo flour, try using 1/2 a cup less of water and see if it needs more. I think you will probably need more but start at that. Let me know how it goes. Take care!

          Reply
      10. GP says

        May 14, 2023 at 1:49 am

        Really excited to try this recipe! But a little confused about the yeast is it really 1½ tablespoons? It confuse me because then you said the instant yeast is only 3 teaspoons is it that much of a difference?

        Reply
        • Rosemary says

          May 14, 2023 at 9:23 am

          Hi GP, yes the active dry yeast is 1 1/2 tablespoons, instant yeast is 3 teaspoons. Instant yeast is always less because it is faster acting and stronger. Hope that helps. Take care.

          Reply
      11. Anthony P. says

        May 13, 2023 at 9:57 pm

        WAY TOO MUCH WATER!!! Ended up having to add an extra two cups of flour to get the dough to form into a ball!!!

        NOT impressed!

        Reply
        • Rosemary says

          May 14, 2023 at 9:39 am

          Hi Anthony, it all depends on the flour you use, different flours and brands absorb water differently. The recipe is based on the Italian flour I use. :). In fact yesterday I made pizza dough again, and just combined the leftover flours I had. I had to add extra flour because it was needed to make a compact ball. Take care!

          Reply
      12. Joyce says

        May 12, 2023 at 10:24 pm

        5 stars
        I have this pizza dough numerous times…. It is always delicious !!! Thank you!

        Reply
        • Rosemary says

          May 13, 2023 at 8:21 pm

          Hi Joyce, thanks so much, so glad you like the recipe. Take care and have a wonderful weekend!

          Reply
      13. Jessi says

        May 9, 2023 at 8:11 pm

        Howbmany large pizzas will this make? I want to make 3 pizzas, two large round and one large rectangle, will this be enough dough for that?

        Reply
        • Rosemary says

          May 9, 2023 at 9:45 pm

          Hi Jessi, I would say it won’t be enough for 3 large pizzas. I would probably double it and you should get a bit more. Hope that helps. Take care!

          Reply
      14. Shell says

        May 3, 2023 at 5:15 pm

        Can you freeze dough?first time making this dough.

        Reply
        • Rosemary says

          May 4, 2023 at 11:10 am

          Hi Shell, yes you can freeze it, 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. Take care!

          Reply
      15. Russ says

        April 24, 2023 at 7:48 am

        5 stars
        I made this dough 4 times and it’s a winner. I can make propper Neapolitana pizza with this.

        Reply
        • Rosemary says

          April 24, 2023 at 4:37 pm

          Hi Russ, thanks so much, so glad you like it. Take care and have a great week!

          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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