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.
Thanks for the recipe! Just curious, is it really 1.5 Tablespoons of yeast or should it be teaspoons?
Hi Stephanie, it is tablespoons. I hope you enjoy it. Take care!
TRied some dough recpies didn’t work as good as yours going make again for sure
Hi Bill, thanks so much, so glad you enjoyed it. Take care!
Hello Rosemary. I make crappy pizza dough and have not yet tried this. When I reheat a slice of the pizza I make, the slice will crack at the halfway point of the slice …across the slice. It will, if not caught, will break off the slice and fall on the table or plate! What am i doing to cause this? 2.5 cups APF, 8oz’s 115 degree water with 1 tbs of yeast, (but use only 6 oz’s – for the dough becomes way too wet and mucky) 1 tsp of sugar, and a well oiled stainless bowl for rising. Used to use “00” flour thinking that would be the best. One thing you need to know. I create the dough ball in a Cuisinart processor with the plastic blade. I bake at 500 on the lowest level for 15 minutes and it .the dough, just tastes weird. Bland. I don’t measure the sauce and am starting to think I’m putting too much on. I am using store bought Marinara style sauce because it has a chunky texture and the one I use tastes fine to me out of the jar. It all goes on a 16″ pizza pan. Is “pizza sauce” really so much different than any other tasty Italian pasta sauce? How come my crust won’t curl downward and remain attached, a part of the slice, like all the pizzeria pizza’s?
Hi Garry, I think your pizza dough has too much yeast, I don’t really understand how you are making the crust around the dough, it shouldn’t be folded over, your slice might crack because it’s too dry and over baked. Give my dough a try, check the video and let me know how it goes. Take care. If you have any questions comment back.
Can it be used for calzones? How much filling and how long would you cook?
Hi Donna, yes it can. For the filling depends on how much you like and what filling you use, so it’s up to you. Here is a link to my calzone recipe with all the info. Take care. https://anitalianinmykitchen.com/calzone/
So so good! I made the dough in my bread maker and it came out great and a lot more than expected! Made 2 medium thick(ish) crust and 1 individual-size thin crust for dinner tonight and I still have enough dough for 4 more thin-crust individual size pizzas for another day. Thank you!
Hi Rose, thanks so much, so glad you enjoyed it. Take care!
I made this recipe for second time this time divide it in half first i didn’t the flovaur was great came together very easy .Iwill be making it again
Hi Bill, thanks so much, so glad you liked it. Take care!
How many pizzas would this make? I’d be looking at an approx 30cm Pizza size for the size of my pizza oven…
Hi Lucy, I can’t really say because it depends on if you make thin or thick crust. Probably 2-3 pizzas. 🙂
We make this often. We freeze balls of 5 oz for individual or a small pizza for two!!
We use honey instead of sugar and it works just fine. We also use 3 tbsp of oil. It works better with our flour and humid weather!
Can I use my bread machine to make dough? Thanks
Hi Linda, yes I think that would work. I hope you enjoy it. Take care!
Yes, I used my bread maker and it worked great. Follow Bread Machine Manufacturer’s recommendation (liquids first, then dry ingredients, make a well for the yeast and keep salt around the edges away from the yeast).
How much cheese and how much sauce on one p12 ” pizza?
Hi Pikka, well that really depends on you, if you like lots of cheese and sauce, the recipe for the sauces is in the recipe card. I would use about a cup of shredded mozzarella for a pizza. Hope that helps. Take care!
I’ve been doing this pizza dough
for quiet a long time using 1 tblsp of olive oil. Since having seen your recipe with 2 tblsp olive oil it has made a great difference.
Thanks for sharing it. The best ever!!!
Hi Maryanne, thanks so much, so glad you enjoy the recipe. Take care!
Seriously the BEST pizza dough. I’ve used many recipes and this one is the one I keep coming back to. Thank you for sharing this recipe!!!
Hi Linda, thanks so much, so glad you enjoyed it. Take care and have a great weekend!
The BEST pizza crust recipe EVER! I followed your recipe exactly how it was written and the Dough turned out AMAZING! Thank-you for sharing!
Hi Brenda, thanks so much, so glad you enjoyed the recipe. Take care!
This recipe for pizza dough is fabulous! Both in taste and easy to work with. I will definitely have this as my “go to” recipe!
In the directions, it states dividing dough into 3 sections for which one gets 2 large and 1 small pizza.
I have a 15.75 inch large vented pizza pan and wanted more than a thin crust(somewhat in between thick & thin) so I did not divide the dough and used the entire recipe for my pan and it worked out very well. Once in a rhythm, the dough is easy to patch if you get a hole while spreading it out on your pan.
I also did not use the listed tomato sauce as I had on hand two Hunts 8oz tomato sauce with basil,garlic,& oregano of which I used one and a half cans. Then topped it with shredded mozarella. I enjoyed 2 slices tonight and it was delightfully filling. 😊 But the dough is the absolute best ever! Thank you for this great recipe!
Hi Mandy, thanks so much, so glad you enjoy it. And thanks for sharing your pizza making ideas. Take care!
Just made this recipe and it was delicious. I rolled one out thin crust and one out thicker. They were both lovely. Thank you 🙂
Hi Amy, thanks so much, so glad you enjoyed it. Take care!
I’ve followed the recipe perfectly X2 & my dough is like a batter. What have I done wrong.
940g Luke warm water ???
Hi Heather, I don’t know where you got 940g, but for me it shows 480 grams. Take care!
The 940 shows under the double batch (x2).
This is hands down the best pizza dough recipe I’ve ever made! Thank you!
Hi Denise, thanks so much, so glad you like it. Take care and have a great week!