This homemade pizza dough recipe is soft, chewy, and full of flavor! Learn how to get the best pizza dough every time using simple ingredients.
This pizza dough recipe has become my most-loved recipe. People have stopped me at the store to say they’ve made it three weeks in a row (really!). Emails often pop into my inbox from readers who say it’s changed their pizza nights forever. The secret? Just five basic ingredients and a little patience!
I’ve spent the last 10 years testing this pizza dough recipe with my husband Alex. Together we’ve interviewed pizzeria chefs, travelled to Italy to taste authentic Neapolitan pizza, and made countless pizzas in our kitchen. This master dough recipe makes the perfect chewy texture, crispy golden brown crust, and complex flavor, and it’s been made and loved by thousands of readers.
Why You’ll Love This Recipe
I’ve tested every easy pizza dough recipe variation, and this one consistently gives high-quality results that taste like your favorite artisan pizzeria. Here’s why you’ll love it:
- The flavor is incredible. This recipe develops complex nutty notes, especially if you let it cold-ferment in the refrigerator for a couple of days. Even without that, the flavor is so much better than premade dough.
- The texture hits every mark. It’s got a satisfying chew when you bite into the crust, the light and airy interior, and crispy edges.
- It’s reliable. After years of testing different flour ratios and kneading times, I’ve dialed in exact measurements and techniques.
- It’s versatile. This recipe makes enough for three medium pizzas, great for a family pizza night. You can also freeze portions for quick weeknight meals later.
5-Star Reader Review
“Phenomenal! I’m making my second batch of dough now to freeze for quick meals for my husband and I. This is by far the absolute best pizza dough we’ve made! I didn’t have great results from other recipes, and I can’t stand the premade dough. We used the 00 flour and weighed the ingredients. No more frozen pizza for us!” -Valerie
“I’ve been making pizza dough for a while now. But this was the best pizza dough ever. Again thank you so much for this and all your recipes.” -Marlaine
Which Flour Works Best?
The best possible homemade pizza dough recipe is made with great flour. Our top choice is the flour that professional pizzerias use, called Tipo 00. Here’s what to know about types of flours for pizza dough:
- Tipo 00 flour, a finely ground flour used in Italian cuisine, is the best choice for pizza dough: it makes a light and airy crust with a crispy exterior. The high gluten content lets the dough stretch easily without tearing, making a fluffy, chewy texture. Tipo 00 is becoming more widely available at American grocery stores, or you can order it online.
- Bread flour, a type of flour that is high in gluten and protein, can also be used for pizza dough. The high protein content helps to create a nice chewiness in the dough. It’s not as light and airy as Tipo 00, but it’s preferred over all-purpose flour. (See my Bread Flour Pizza Dough.)
- All-purpose flour also works for this homemade pizza dough recipe. It’s widely available and inexpensive, but it doesn’t have as high of gluten content as Tipo 00 or bread flour flour. This makes pizza crust slightly more dense and crumbly. If it’s all you have, it still makes for an excellent homemade pizza dough!
| Tipo 00 | Bread Flour | All-Purpose | |
|---|---|---|---|
| Chew | ★★★★★ | ★★★★☆ | ★★★☆☆ |
| Crispiness | ★★★★★ | ★★★★☆ | ★★★☆☆ |
| Airy Crumb | ★★★★★ | ★★★☆☆ | ★★☆☆☆ |
| Ease of Use | ★★★★☆ | ★★★★☆ | ★★★★★ |
| Availability | ★★★☆☆ | ★★★★☆ | ★★★★★ |
| Best For | Artisan-style, Neapolitan pizza | Chewy American-style pizza | Weeknight ease |
Equipment You’ll Need
One of my favorite things about this homemade pizza dough recipe is how little equipment you actually need. Here’s what I use:
- Large bowl or mixing bowl: Any large bowl works for mixing and proofing.
- Kitchen scale: Not required, but measuring in grams ensures consistent results every time (I use this one).
- Stand mixer with dough hook (optional): You can knead by hand, but a KitchenAid mixer makes the process way easier and hands-off. Either method takes 8 minutes.
- Clean kitchen towel: For covering the dough ball during rises.
- Bench scraper (optional): Makes dividing dough easier, but a knife works fine.
- Pizza stone: This is my #1 tool recommendation for crispy crusts. I preheat mine at 500°F for 30 to 45 minutes before baking. Here’s the pizza stone I use and more about how to use it.
- Pizza peel: For transferring pizzas to your hot stone. I find this is very helpful, but a rimless baking sheet can work in a pinch. Here’s a good basic pizza peel and the pizza peel I use (easier to use but more expensive).
Don’t Have a Pizza Stone?
Try making my Sheet Pan Pizza or Pan Pizza instead: both methods are incredibly forgiving and don’t require specialty equipment.
How to Make This Pizza Dough Recipe
Making homemade pizza dough is a fairly simple process. Here are some things to know about how to make pizza dough, or go right to the recipe to get started cooking.
Mix the Dough
Start by combining the Tipo 00 flour with the yeast, and salt, then adding the warm water and olive oil. See the full recipe for quantities. (Warm water activates the yeast, but water that’s too hot will kill it.)
At this point, use a wooden spoon to stir everything together. The mixture should look shaggy and rough: keep mixing until no dry flour remains at the bottom of the bowl.
Knead Until Smooth and Elastic
I prefer kneading with a stand mixer: simply attach the dough hook and knead on medium-low speed for 8 minutes. Watch for the dough to pull away from the sides of the bowl and become smooth.
To knead by hand, place it on a floured surface and push the dough away with the heel of your hand, fold it back over itself, give it a turn, and repeat. The dough feels very sticky at first. At 5 minutes it becomes smoother, and by 8 minutes, it is soft and stretchy. It’s ready when you poke it and it springs back gently.
Let the Dough Rise
Divide the dough into 3 equal pieces with a bench scraper or a knife. Use lightly floured hands to shape each piece into a ball (called a boule), folding the edges of each piece underneath itself to make a smooth domed top.
Place each ball on a floured surface, brush the tops with a bit of olive oil, and cover with a damp towel. The dough needs 45 minutes to 1 hour at room temperature to rise until doubled in size. (This is the perfect time to prep your homemade pizza sauce.)
Optional: Cold Fermentation for Next-Level Flavor
I have interviewed some top rated pizzeria chefs in America and they all agree. For the best pizza dough, make it in advance and refrigerate it for 2 to 3 days before baking.
This naturally ferments the dough, infusing a nutty, complex flavor. Of course, thinking ahead by 2 to 3 days is not always possible! You can skip this step and the dough still tastes incredible. (Promise.)
The Science of Hydration
If you want to get really nerdy about pizza dough, let’s talk about hydration. When it comes to dough, hydration is the ratio of water to flour. This recipe uses 338 grams of water and 500 grams of flour, which works out to 67.6% hydration. Here’s why that number matters:
a couple cooks guide to baker’s percentage
Our recipe uses 500g of flour and 338g of water, which equals 67.6% hydration. This slider starts at that ideal balance. Move it to see how changing the water changes your dough crumb!
Perfect balance! At ~67%, you get an airy, open crumb while the dough remains manageable and easy to stretch. Ideal for Neapolitan or modern artisan pizzas.
A lower hydration dough (55–60%) is stiffer and easier to handle, but when it's baked it's dense and dry. A higher hydration dough (70%+) makes an open crumb, but it's harder to work with: it's sticky and hard to stretch without tearing. At 67%, this recipe sits in the sweet spot!
Tips for Stretching Your Dough
Do you have to throw homemade pizza dough into the air like in your favorite pizzeria? While it looks fancy, this type of stretching is not required for homemade dough. It's easiest to watch this How to Stretch Pizza Dough video before you start. Here are a few tips for stretching pizza dough:
- Prep the dough: Place the dough on a lightly floured surface. Dust the top of the dough with flour.
- Pat into a circle: Pat the dough into a circle, then drape it on your knuckles to stretch it. If the dough resists stretching, set it down and let it rest for 1 minute. Once you pick it up again, the gluten will have relaxed and it will be possible to stretch.
- Drape the dough over your knuckles: Once you have about an 8-inch circle, pick up the dough and gently drape it over the knuckles on both of your hands. Slowly rotate it around, allowing gravity to stretch it into a circle about 11 inches in diameter. If it resists stretching, put it down and allow it to rest for a few minutes, at which point it will stretch more easily.
Pizza Dough Variations and Flavor Ideas
This homemade pizza dough recipe produces a deliciously fluffy pizza crust perfect for a standard, artisan-style pizza. Here are a few variations on this pizza crust recipe:
- Garlic Herb Crust: Add 1 teaspoon garlic powder and 1 tablespoon Italian seasoning to the dry ingredients.
- Whole Wheat: Substitute 25% of the flour with whole wheat flour.
- Everything Seasoning: Brush the crust edges with olive oil and sprinkle with everything bagel seasoning before baking.
- Thin Crust Pizza Dough: You can actually roll this one out instead of stretching
- Pan Pizza: A thick crust made in a cast iron pan
- Sheet Pan Pizza or Focaccia Pizza: Simple to make on a sheet pan
- Pizza Oven Dough: This recipe is optimized for an outdoor pizza oven
- Gluten Free Pizza Dough: Perfect for those with special diets.
My favorite pizza toppings? This Margherita Pizza, starring my favorite pizza sauce, is my absolute go-to! Or try my Homemade Cheese Pizza, Mushroom Pizza with Herbs, or American-style Taco Pizza.
Storing and Freezing Tips
Refrigerator: This pizza dough keeps well in the refrigerator for up to 3 days. I place each dough ball in its own sealed container brushed with olive oil to prevent sticking.
The dough continues to develop flavor in the fridge, so day 2 or 3 dough actually tastes better than day 1! Just remember to bring it to room temperature (30-45 minutes) before stretching.
Freezer: After the initial rise wrap each ball in plastic wrap then in a freezer bag or container. To thaw it, place frozen dough in the refrigerator to thaw overnight, then let it come to room temperature before stretching. For more, see How to Freeze Pizza Dough.
Dietary Notes
This pizza dough recipe is vegetarian, vegan, plant-based and dairy-free.
Frequently Asked Questions
The dough should be slightly sticky but still workable. If it's too sticky, try:
- Adding just enough flour to make it workable (don't overdo it)
- Using slightly less water next time (about 30g less)
- Remember that a somewhat sticky dough often results in a lighter, airier crust
Yes! Always do the initial 45-60 minute rise at room temperature first, then divide into balls and refrigerate. This sets up the proper fermentation process.
While a pizza stone creates the best crust, you can still make great pizza without one. Use a preheated baking sheet or an inverted cast iron pan. Bake at 450-500°F - the crust won't be quite as crispy but will still be delicious.
Yes! A 50/50 blend of all-purpose flour and bread flour gives you a nice middle ground if desired. But I'd recommend using all bread flour if you have it.
Absolutely. After kneading, shape the dough into balls, place them in oiled containers, complete the first rise, and then refrigerate for 12-24 hours. This develops incredible flavor. Just bring the dough to room temperature before stretching (about 45 minutes on the counter).
They're similar but not identical. Both need to preheat in a very hot oven to create that crispy bottom crust.
Pizza stone: Made from ceramic or cordierite, stones are more affordable and work well. They can crack if exposed to sudden temperature changes.
Pizza steel: Made from thick steel, these conduct heat even better than stones and are nearly indestructible. They're more expensive but worth it if you make pizza frequently.
The Best Pizza Dough (Fan Favorite!)
Pin Recipe5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 26 reviews
This homemade pizza dough recipe really is the best! Here are our tricks for how to make pizza dough with the perfect fluffy, chewy texture and robust flavor—every time. This is one of our most popular recipes with loads of positive reviews!
For the best possible pizza dough, we recommend this pizza stone. Here’s why we love it.
- Author: Sonja Overhiser
- Prep Time: 1 hour
- Cook Time: 0 minutes
- Total Time: 1 hour
- Yield: 3 medium pizzas (about 11 inches in diameter) 1x
- Category: Essential Recipes
- Method: Baked
- Cuisine: Italian
Ingredients
- 500 grams* Tipo 00 or all-purpose flour (3 ⅓ cups)
- 8 grams instant or active dry yeast (2 teaspoons)
- 7 grams kosher salt (1 teaspoon)
- 338 grams warm water (1 ¼ cups + 3 tablespoons)
- 13 grams olive oil (1 tablespoon)
Instructions
- Combine the flour, salt, and yeast in a bowl or the bowl of your stand mixer. Stir to combine. Add the water and olive oil and stir until a raggy dough forms. Turn the dough out onto a floured surface.
- Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
- After the kneading is finished, divide the dough into 3 equal pieces. Using floured hands, gently shape each half into a boule (ball shape) by folding the dough under itself. Set each boule on a floured surface and dab the dough with a bit of olive oil to keep it moist. Cover all boules with a damp towel and allow them to rise at room temperature until doubled in size, about 45 minutes to 1 hour.
- The dough can be used immediately: go to Step 6. For next-level flavor, you can transfer the dough to separate sealed containers brushed with olive oil to prevent sticking, large enough for the dough to double in size again, and store in the refrigerator for 2 to 3 days. (If you think ahead, this makes for a noticeably nutty, unique flavor that truly is the best homemade pizza dough.) You can also freeze pizza dough you don’t plan to use that day.
- **If you’re using the dough after refrigerating: The day of serving, remove the dough from the refrigerated containers, place it on a lightly floured surface covered with a towel, and allow it to come to room temperature before stretching, 30 to 45 minutes. (This is not required if you’re using the dough immediately after proofing.)
- Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
- To stretch the dough, place it on a lightly floured surface and gently press it into a circle, flipping several times and adding a pinch of flour if it is too sticky. Once you have about an 8-inch circle, pick up the dough and gently drape it over the knuckles on both of your hands. Slowly rotate it around, allowing gravity to stretch it into a circle about 11 inches in diameter. Do not overwork or fold the dough. If the dough starts to resist stretching, put it down and allow it to rest for a few minutes, at which point it will stretch more easily. Then gently place the dough onto a pizza peel.
- Add your pizza toppings (like a ⅓ to ½ cup of this Homemade Pizza Sauce and cheese). Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).
- Allow the pizza to cool for a minute or two, then add fresh basil (if using), slice into pieces, and serve immediately.
Notes
- Weigh your ingredients: Using a food scale makes sure you have consistent results every time! I use this one.
- Flour options: Tipo 00 gives the best texture, but bread flour and all-purpose flour both work. See “Which Flour Works Best?” section for more details.
- Hand kneading vs. stand mixer: Both methods work perfectly, though stand mixer is much easier.
- If the dough feels sticky: Pizza dough should be slightly tacky. If it’s too wet to handle, dust with small amounts of flour while kneading. Tipo 00 and bread flour absorb liquid differently than all-purpose.
- Make ahead: This dough actually improves with time. Refrigerating for 24-72 hours develops deeper, more complex flavor.
- Freezing: Wrap shaped dough balls tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in refrigerator before using. See How to Freeze Pizza Dough.
- Baking tips: Preheat your pizza stone or baking sheet in the oven at 500°F for at least 45 minutes. This ensures a crispy bottom crust.
from A Couple Cooks https://ift.tt/RcxYCIS
