Homemade pizza dough recipe

You can make excellent pizza dough at home with simple, accessible ingredients. Below you will find measurements, the order of preparation, and tips to help you master each step.

This basic dough recipe provides an elastic, reliable crust that works with your favorite toppings and sauces.

Ingredients

500 g wheat flour (type 00 or strong white bread flour)
325 ml lukewarm water
7 g instant dry yeast
10 g fine salt
1 tablespoon olive oil

Step-by-step instructions

Stir the flour and instant yeast together. Pour in the water and mix to combine, then add the salt and olive oil after a few minutes.
Knead for roughly 10 minutes until the dough turns smooth, supple, and elastic. Cover the bowl and let it rise for 60-90 minutes, until doubled in size.
Divide the dough into two equal portions, shape into balls, cover, and rest for 20 minutes. Preheat your oven with a baking sheet inside to 250°C (or its highest setting).
Stretch each ball by hand into a circle, leaving the rim slightly thicker. Spread a thin layer of tomato sauce and add your chosen toppings.
Transfer the pizza onto the scorching hot baking sheet and bake for 8-12 minutes, until the crust is golden and blistered.

Prep time and servings

Roughly 2 hours; yields 2 large pizzas.

Practical tips and variations

Avoid working in excess flour during kneading, as too much dry flour makes the crust tough and dense.
Pat moist toppings dry on paper towels so they do not make the center of the pizza soggy.
You can let the dough rise slowly in the refrigerator overnight, then bring it to room temperature for an hour before shaping.

Kneading and proofing

The water should feel warm to the touch, not hot, to keep the yeast healthy. After combining the ingredients, the mixture may feel slightly sticky. Work the dough by stretching and folding it repeatedly on the counter. Rather than immediately dusting on extra flour, give the flour time to absorb the liquid. The mass will gradually become smoother and more elastic. When pressed with a fingertip, the indentation should slowly spring back.

Cover the mixing bowl with a lid or damp tea towel so the dough does not form a dry skin. Rising times vary depending on room temperature: in a cooler kitchen, the yeast works more slowly. Focus on volume rather than the clock, waiting until the dough has doubled. If you prefer a cold ferment in the fridge, use a roomy container with a tight lid and take the dough out early the next day so it relaxes before shaping.

Shaping the pizza bases

After dividing the dough, pull the edges of each piece underneath to create a round ball with surface tension. Letting the covered dough balls rest relaxes the gluten network. If the dough snaps back stubbornly while you try to stretch it, leave it alone for five minutes and try again. Work outward from the center using your fingertips, preserving a slightly puffy rim around the perimeter. A rolling pin works as well, though it pushes out gas bubbles and yields a thinner, flatter crust.

Assemble your sauce and toppings before stretching the base. The easiest way to slide the pizza into a home oven is to assemble it directly on parchment paper, provided your paper can handle high oven temperatures. Alternatively, build the pizza on a peel dusted with semolina or flour and shake it gently onto the preheated baking sheet. Always work carefully around the hot oven rack.

Baking and toppings

Preheat the baking sheet together with the oven so the base hits a hot surface right away. Every domestic oven performs slightly differently, so keep an eye on the crust color and check the underside before taking the pizza out. If the bottom remains pale while the cheese starts to brown, move the rack lower or reduce the thickness of your toppings next time.

A light coating of tomato sauce, good cheese, and a handful of select toppings yield the best results. Vegetables with high water content should be patted dry or sautéed briefly beforehand, and meats should be sliced thin. Delicate herbs like fresh basil are best added after the pizza comes out of the oven. Let the baked pie sit on a board for a minute before slicing so the cheese sets instead of sliding off.

If you froze portions of dough, thaw them in the refrigerator inside a covered container. Let them sit at room temperature until pliable before attempting to stretch them. Keeping the dough covered prevents a tough outer skin from forming during both resting and thawing.

Transfer the finished pizza onto a wooden cutting board using a wide spatula or peel. A brief pause makes cutting clean slices effortless and gives you time to assemble the next pie.

FAQ

Can you use fresh yeast?

Yes, use roughly 20 g of fresh yeast and dissolve it in a portion of the lukewarm water first.

Can pizza dough be frozen?

Yes, freeze the dough balls after their initial rise, and thaw them overnight in the refrigerator before using.