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.
Best Pizza dough EVER! Thank you for this recipe. Super easy to make, just have to plan for the 2 hour rest. I thought we were back in Florence. Better than any pizza you can buy in town.
Hi Patti, thanks so much, glad you enjoyed it. And happy that I could take you back to Florence. Take care.
Thank you for this recipe, can I divide the quantities by 2 or 3 if I would like to make it for individual portions? (I’m living alone during this lockdown.)
Also, I would be dividing by grams (metric system), haha!
Hi Su, yes you can divide the dough by 2, 3 or even 4 (whatever amount you want), the dough can also be frozen, after the first rise. Take care.
Brilliant recipe best pizza ever, did the sauce as well and as others have said, put cheese on halfway through mmmmmmmm
Thank you
Hi Joan thanks so much, so glad you enjoyed it. Take care.
Absolutely amazing recipe. We just finished making/eating our pizzas to your fantastic recipe. The result was as good as any pizza that we have bought from a pizza restaurant, needless to say that we will be making our own pizza from now on. We had tried various different recipes before but never had anything like the results we had today. Thanks so much for sharing
Hi Dave, thanks so much, so happy you like the recipe. Nothing like homemade. Take care.
Hi Rosemary,
The only yeast I have in at the moment is “easy bake yeast” which is a dried fast action yeast.
How much of this yeast would I use to follow you recipe?
Many thanks
Hi Hugo, yes you can, use 3 1/2 teaspoons of active dry yeast instead. Let me know how it goes.
Hi , I’m really looking forward to trying the
STIRRED FRIED VEGGIES & ITALIAN SAUSAGE Recipe.
I have got a BBQ Pizza box , which will cook the pizza a lot quicker could you possibly guide me on times using this method
Thank you
Stephen
Hi Stephen, I have never used or heard of a bbq pizza box, so I really can’t advise on the time for cooking, sorry.
I just made this and realized that i used instant yeast but the measurements of the dry active. Will this affect my dough?
Can I let it rise overnight? Or should I refrigerate it?
Hi Natasha, you usually use a little less than dry active, but it should be ok, it will probably need less time to rise. Let me know how it goes. No need to refrigerate.
Thank you for this recipe. Some of my kids and I split into teams, 8 and 10 yr old, me and my 5yr old, and made this dough. It was easy and fun. 5 of us made our own different (large) pizzas, with my husband tasting from everyone. He used to be the pizza dough master, now he wants to use your recipe. Thanks again.
Hi Momoffour, thanks so much, so glad you all enjoyed it. And a great compliment from your husband. Take care.
This is the best recipe I’ve found – so easy and works every time!! Try it with very thickly sliced potatoes coated in good olive oil and some rosemary – no base sauce required, just add a small amount of good hard mozzarella type cheese on top!!
We now have pizzas every week – making lockdown a little bit easier! Thanks xx
Hi Sophie, thanks so much, so glad you enjoyed it and happy to make lockdown a bit easier. Take care.
I haven’t tried yet, but i will try this soon. Question is what would be the effect if the pizza bake in the oven 2 at a time?
Hi Alpha, I sometimes back 2 at a time and the bottom pizza cooks quicker, so you should keep your eye on it.
Made 3 balls & put 2 in freezer & cooked one today. Made a white sauce with artichoke pizza for topping & turned out GREAT! Will definitely keep this recipe.
Hi Mary Ellen, thanks so much, I love artichoke pizza, great idea. Take care.
I have been making pizza dough for about 5 years. This is quite honestly the best, and the easiest. I am lucky enough to have a pizza oven in the garden so in these times of lockdown it’s our Saturday family activity to make pizza! Thank you
Hi Nicky, thanks so much, pizza ovens are the best and what a great family activity in these crazy times. Take care.
Hi Nicky, how long do you cook this for in a pizza oven? I have a pizza stone and I think the cooking time would be much shorter than the 15-20 mins suggested, but not certain.
I tried this recipe for the first time a few weeks ago. I’ve since thrown away all previous pizza dough recipes I’ve tried. This is spectacular; light, airy, crispy and “perfect”, by our standard. I am wondering though if I want to freeze some of the dough for a future pizza, at what point should I do that? After or before the 2hr proof/rise? Thanks for your help and this winner pizza dough recipe!
Hi Camille, thanks so much, yes you can freeze the dough after the first rise (2 hour rise),let the dough thaw overnight in the fridge, then bring it to room temperature before using. Hope that helps. Take care.
Haha! I just wrote Anita from Anita.. whoops! An Italina .. I see my name in there .. sorry Rosemary!! Lol!!
Haha I saw that, take care.
Thank you Anita from Anita in Brisbane, Australia. I found your recipe this afternoon as I finally got a new mixer and wanted to make our pizza dough tonight. I followed everything to the recipe and it was amazing!! I also made the easy pizza sauce and took your advice on board with the cheese adding it at 12 mins… gamechanger! Will always do that now. Happy family tonight!!! Have found so many other recipes to try .. can’t wait!! Thanks again. Anita
Hi Anita, thanks so much, glad everyone liked it. Take care and let me know what else you try.