BEST Homemade Pizza Dough-The Petite Cook

Pizza Dough Master Recipe

Cooks everywhere agree: this is the best pizza dough recipe! It’s a trusted resource for how to make pizza dough with the perfect chewy texture—every time.

Are you ready for next level pizza dough? Alex and I spent the past 10+ years becoming homemade pizza experts. We’ve interviewed chefs and researched the best way to make it at home, with a few trips to Italy. So it’s with pleasure that we share our very best pizza dough recipe! The base recipe was originally published in our cookbook, Pretty Simple Cooking, but we’ve made a few adjustments to make it even better. You don’t need special equipment: just your bare hands and a passion for pizza. Here are all our secrets on how to make pizza dough⁠!

Video 1: How to make pizza dough

Here’s a video we put together to show you how to make pizza dough, from kneading to stretching! Making a great dough is all about getting your hands dirty. Watch the video first, then scroll down to the recipe to try it yourself.

Best flour for pizza dough

What makes best possible homemade pizza dough recipe? Using great flour. Over the years, we’ve found that if you want the perfect texture, use the flour that professional pizzerias use! The best flour for pizza dough? Tipo 00, a special Italian style of finely ground flour! We order ours online and use it only for our pizza dough.

Tipo 00 makes for the perfect chewy and fluffy texture, but it’s not a requirement. If you prefer, you can use all-purpose flour here. The pizza crust still comes out next level: crisp on the outside and chewy on the inside!

How to make pizza dough (4 tips)

Making homemade pizza dough is a fairly simple process. The only part that requires some skill is the stretching. There is also some proof time involved, so make sure to factor that in to your pizza night! Here are some things to note about how to make pizza dough:

1) Refrigerate the dough 1 to 3 days prior to baking (optional!).

Alex and I have interviewed some top rated pizzeria chefs in America and they all agree. The best pizza dough is made in advance and sits in the fridge for 2 to 3 days before baking. This helps it to naturally ferment and brings a nutty, complex flavor! If possible, make this recipe 2 to 3 days in advance of your pizza night. Of course, thinking ahead that much is not always possible! We often don’t, either. You can skip this and the dough is still incredible. (Promise.)

2) Knead the dough by hand, or use a stand mixer.

Contrary to what you might think, you don’t need any special equipment for pizza dough. Simply knead it by hand! Alex and I love the tactile nature of hand kneading. But if you do have a KitchenAid or stand mixer, it does a fantastic job and is totally hands off. The kneading time in both cases is 8 minutes. If you don’t have a stand mixer, you can also use our food processor pizza dough recipe. (It’s still tasty, but not nearly as perfect as this recipe.)

3) Allow the dough 45 minutes to rise.

Kneading takes only 8 minutes, so most of the time required for making pizza dough is letting it rise or “proof”! This recipe requires 45 minutes to proof. That means, start making the recipe about 1 hour before you’d like to eat your pizza. (Or make it in advance and refrigerate, as noted above.)

4) Stretching the dough takes a bit of practice (see the video)!

Do you need to throw the pizza dough into the air like in your favorite pizzeria? No. 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.

Video 2: How to stretch pizza dough

Because the stretching process is so tactile, we made another video about how to stretch pizza dough! Remember, avoid the urge to pull or tear the dough. Any time the dough starts to resist stretching, put it in down and let the gluten in the dough to relax a bit. This lets you stretch it into a perfect circle! See below.

Dough variations

Here are a few variations on this pizza crust recipe if you’re looking for other options:

• Thin Crust Pizza Dough is similar to this recipe, but with a thinner crust! It’s slightly healthier because there is less crust per slice.
• KitchenAid Pizza Dough Recipe is customized for using a stand mixer for the kneading, instead of by hand.

Pizza Dough

(234 votes, average: 4.06 out of 5)

4.1 from 234 reviews

• Author: Sonja Overhiser
• Prep Time: 1 hour
• Cook Time: 0 minutes
• Total Time: 1 hour
• Yield: 3 medium pizzas (about 11 inches in diameter) 1 x

Description

Cooks everywhere agree: this is the best pizza dough recipe! It’s a trusted resource for how to make pizza dough with the perfect chewy texture—every time.

For the best possible pizza dough, we recommend this pizza stone. Here’s why we love it.

Ingredients

• 500 grams * Tipo 00 or all-purpose flour ( 3 1/3 cups )
• 8 grams instant or active dry yeast ( 2 teaspoons )
• 7 grams kosher salt ( 1 teaspoon )
• 338 grams warm water ( 1 1/4 cups + 3 tablespoons )
• 13 grams olive oil ( 1 tablespoon )

Instructions

1. 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.
2. 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.
3. 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 until doubled in size, about 45 minutes to 1 hour.
4. The dough can be used immediately. However for the BEST flavor, transfer the dough to separate sealed containers, large enough for the dough to double in size again, and store in the refrigerator for 2 to 3 days. (Alex and I don’t always do this, but we try when possible because it makes for a noticeably nutty, unique flavor that truly is the best homemade pizza dough you’ve ever had.)
5. **If you’re using the dough after refrigerating: The day of serving, remove the dough from the 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.
6. 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.
7. We bake our pizzas at 500F and use a pizza peel to transfer it to a preheated pizza stone in the oven: the bake time is around 5 to 7 minutes. See our pizza recipe posts for baking instructions.

Notes

*Using a food scale will ensure you have consistent results every time! We use this one.

• Category: Essential Recipes
• Method: Baked
• Cuisine: Italian

Keywords: How to make pizza dough, Best homemade pizza dough, Best pizza dough recipe, Making pizza dough

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More pizza recipes & resources

Here are our best pizza resources and recipes on A Couple Cooks:

Quick & Simple Pizza Dough

This easy pizza dough comes together in no time and is a “no rise” dough! This basic pizza dough will become a fast family favorite for homemade pizza night! Pin it for later >>

I absolutely love making homemade pizza. Once I really got the hang of this easy pizza dough, it really does feel like a quick and low fuss dinner. The beauty of homemade pizza is that I can add toppings that most pizza places in Chicago don’t offer. Have you ever had cream cheese on your pizza? It’s all the rage in my college town (Lawrence, KS) and it is absolutely the best idea anyone ever had for pizza!

I used to make pizza dough the traditional way where you let the dough rise for a long time, but recently I began experimenting with a dough that could be ready to go into the oven in under 30 minutes. This no rise pizza dough is fantastic. I’m truly surprised every time I make it and it turns out so well with such great texture and flavor. It is my new obsession. If you have the time and want to let it rise to develop more of those yeasty flavors, then you definitely can. But it isn’t absolutely necessary for this dough!

Jump to the Recipe for Quick & Easy Pizza Dough В»

Ingredients in Pizza Dough

Pizza dough is essentially a basic yeast bread dough. The makeup and ratios of the dough is very similar to many other flatbread doughs, as pizza essentially is a flatbread. All yeast breads start with 4 basic ingredients: water, flour, yeast, and salt. This easy pizza dough has just two more ingredients: sugar and oil. The sugar gives the yeast a little more food to feed on as well as adding just a touch of sweetness and the oil adds a bit of flavor as well as tenderness to the dough.

How to Make Easy Pizza Dough

If you are intimidated by working with yeast, this is a great place to start because this process is so simple and essentially fool proof. This simple pizza dough is very forgiving and you will be so surprised at how it becomes a fast favorite!

Straight Dough Method

This mixing method for this pizza dough is called “the straight dough method.” This means that all of the ingredients are mixed in one step. There is no need to dissolve your yeast or for multiple mixing steps.

To use the straight dough method, combine all of the ingredients for the dough in the mixing bowl with a spoon or rubber spatula. Once all of the ingredients are mixed together, knead the dough.

Kneading the Dough

There are two methods that you can use to knead the dough for this pizza crust. If you have a stand mixer that has a dough hook attachment, then this can be used to knead the dough. If you are using this method, then you will knead the pizza dough in the mixer for just about 3 minutes until the dough is smooth and elastic.

Alternatively, if you do not have a stand mixer with a dough hook then you can knead the dough by hand. This process is actually very simple. After all of the ingredients for the dough are all stirred together, turn the dough out onto a clean work surface. Using the heel of your hand, push the dough forward and then fold the dough over itself and push it forward again. You shouldn’t really need extra flour on your counter-top to do this. The dough will become less sticky as you knead it. You can watch the animation above to see what this basic kneading process looks like. If kneading by hand, this process will take about 5-6 minutes until the dough is smooth and elastic.

Resting the Dough

One of the beautiful things about this dough is that you do not need to wait for it to rise. I specifically designed it to work well with just a short resting period after it is kneaded. The 10 minute resting period will allow the gluten strands to relax and will make it easier for you to shape out into a pizza crust. You can let it rest for longer if desired, and a longer resting period will develop a more complex yeast flavor. But this easy pizza dough tastes fantastic with just the short resting period and this is my new go-to way of using this dough.

Note: This recipe calls for rapid rise or quick rise yeast which allows the dough to work well with only a short resting time. Active dry yeast can be substituted if that is what you have on hand, but the resting time will be slightly longer. See the recipe notes for instructions on using active dry yeast in this recipe.

Shaping the Dough

After the dough is rested you can shape it out into pizza crusts. This dough makes two 10″ or 12″ pizza crusts depending on how thin you shape your dough.

To shape the dough, start by pressing down on the dough with your fingertips and press down on the dough to begin to flatten it. I like to then shape my dough by hand instead of with a rolling pin because not only is it easy and I don’t get my rolling pin dirty, but it is also fun! You can watch this video to see how easy it is to stretch the pizza dough by hand. Alternatively, you can use a rolling pin if you prefer.

Note: If your dough is snapping back and is not holding its shape when being stretched, cover it with plastic wrap and allow it to rest for a few more minutes to relax the gluten strands.

Techniques for Baking the Pizza

Baking Stone or Baking Steel

The absolute best way to mimic a wood fired oven pizza at home is to bake it on a preheated baking stone or baking steel. The technique is simple, you want to preheat your oven to the hottest possible setting. For my oven and most ovens that is 500F. If your oven can get hotter than that, then bonus for you! Wood fired ovens get upwards of 800 or 900F, so we want to get as close as possible.

Your baking stone or baking steel should be in your oven while it is preheating for at least 30 minutes. This will ensure that all parts of your oven and the cooking surface are as screaming hot as possible to really char the crust.

You want to put your pizza onto a surface that you can easily slide into the oven. If you have a pizza peel, that is perfect! But if you are like me and do not, you can put it on a piece of parchment paper that is either dusted with a bit of cornmeal or sprayed with some non-stick spray. I like the texture that the cornmeal gives to the bottom of the crust. I set the parchment on top of an upside down sheet pan or an un-rimmed baking sheet. This acts as my makeshift pizza peel.

When you go to transfer the pizza into the oven, pull the oven rack out and gently slide the pizza onto the preheated surface. I like to keep it on the parchment paper so I can gently tug at the parchment to carefully slide it on. Don’t worry, even though most parchment papers are recommended for lower temperatures than 500F, there is no risk using it at this high of heat especially for a quick baking time.

If you do not have a pizza stone or pizza peel then you can make a makeshift one by turning a sheet pan upside down and preheating this in the oven instead.

Cast Iron Skillet Pan Pizza

Making a pan pizza in my cast iron skillet is my second favorite way to make pizza at home, behind the real baking stone pizzas. This method results in a pizza crust that is slightly thicker and fluffier than the baking stone crusts, but it also results in an impossibly crispy and almost fried bottom. It is pretty fantastic!

To make a quick pan pizza, stretch the dough out to about the size of your cast iron skillet. Add about 1/4 cup oil to the pan. I know this sounds like a ton, but it is what really gives the crust that really crispy bottom. Place the dough into the pan and then put it on the stove top over high heat for about 3 minutes. All burners are different, so you can use a spatula to gently lift up on the crust to check the bottom to make sure it isn’t burning. This jump-starts the crispy bottom of the crust and also preheats the pan so the pizza doesn’t just steam in it once it goes into the oven.

If you really love pan pizza and want a more over the top version, you should check out my Homemade Pan Pizza post. But this method also works really well for this quick and easy dough!

Tips & Tricks for Perfect Pizza Dough

• Check the dates on your yeast: Yeast does expire and if it is too old it might not be active for your dough. Check the dates on your yeast to make sure it will work well for your dough.
• Use warm water, but not hot water: Yeast loves warm temperatures and grows most rapidly when it is warm. You want to use water at about 120F (43C) for the rapid rise yeast in this recipe. This should feel hotter than body temperature but not so hot that you can’t touch it.
• Measure your flour properly, using the spoon & level method: If measuring by volume instead of weight, make sure you use the proper method of lightly spooning the flour into your measuring cups, without packing it down, and level it off. The dough shouldn’t be dry, it will be slightly sticky at first and will get more smooth as it is kneaded. Try to avoid adding extra flour during kneading unless absolutely necessary.
• Preheat your oven before doing anything else: The very first thing you should do in your pizza prep is to preheat your oven. Even if it only takes 10 minutes for the oven to indicate that it has reached its highest temperature, you want to make sure that every part of the oven is screaming hot so the pizza will cook very quickly and get that beautiful crust.

Baking Science & Techniques Related to this Recipe

• What is Yeast?
• Baking with Yeast 101
• The Straight Dough Method for Yeast Dough

I know that is a lot of information for such an easy recipe. But you know me, I like to make sure every question you might have is answered! I do hope that you give this pizza dough a try and make homemade pizza night a tradition in your home! It is such a fun process!

How to Make Delicious Pizza Dough in 30 Minutes

This easy pizza dough recipe will teach you how to make pizza dough from scratch, fast enough to satisfy even the strongest pizza cravings.

This simple recipe contains just six ingredients, most of which you probably already have in your kitchen. You can find pizza crust yeast at your local grocery store. Most grocery stores carry yeast in ready-to-use packets, so you won’t even have to worry about measuring it. While buying your yeast, be sure to grab some scrumptious toppings for the awesome pizza you are about to prepare.

Ingredients: Here’s What You Need

Although the top of your pizza can consist of anything you like, the base of the pie is simple. Here are the ingredients you need to craft this quick, tasty dough:

• 1 0.25 oz packet or 2 1/4 teaspoons of yeast
• 3/4 cup warm water
• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 1/2 tablespoons olive oil

All good chefs know that prepping your cooking space is essential to success. Here are all the tools and equipment you should have handy to transform your kitchen into a pizzeria:

• Large mixing bowl
• Wooden spoon or spatula
• Kitchen towel or plastic wrap
• Pizza stone or baking sheet
• Baking peel or large wooden cutting board
• Rolling pin or hands that are ready to get a little messy

Once you have your ingredients and equipment in place, it’s time to get started.

Directions: Here’s What You Do

This dough recipe is easy enough for you to tackle on your own, but it’s okay to let your friends, family or even your kids help to make it a group event. If you’re preparing enough pizza to satisfy a hungry group, don’t forget to increase the ingredients and adapt the following directions as necessary.

To get the pizza party started, here’s what you need to do:

1. Preheat the oven: If you plan to make your pizza the same night, preheat your oven to 450 degrees. If not, this pizza dough is also easy to freeze and save for later. If you are using a pizza stone, be sure the stone is in the oven before you start preheating, because adding the stone later may lead to cracking. While we recommend using a pizza stone for the best flaky and crispy crust, a regular baking sheet works great too.
2. Dissolve the yeast: Pour warm water into a large mixing bowl and lightly stir in the yeast. The water should be around 110 degrees Fahrenheit for the best results. If you don’t have a thermometer lying around, don’t stress. Test the temperature of the water with your fingers until it feels just barely warm – think baby bathwater warm. Be sure the water is not too hot, or it will kill the yeast, and no one likes pizza crust with no puff.
3. Let the yeast rest: Let the water and yeast sit for a few minutes until it looks foamy. This is how you know your yeast is activated and ready to be turned into delicious pizza dough.
4. Mix the dough: Stir in salt, sugar, olive oil, and 1 cup of flour with a sturdy spoon or spatula. Once the dough starts to thicken, add the rest of the flour and get your hands in there. Knead the dough for about 5 minutes. Smooth out any lumps and make sure all the flour is completely mixed.
5. Let it rest: Shape the dough into a smooth ball, and place it in a bowl that has been lightly coated in oil. Cover the bowl with plastic wrap or a damp towel, and let it stand for 10-15 minutes. To make the dough easier to form, place the bowl on top of the stove. The heat from the oven will help loosen the dough. Pro tip: Prep your toppings while your dough rises. Use this time to grate your fresh mozzarella, slice up some peppers and pop open a jar of your favorite sauce.
6. Roll the dough: Lightly flour a baker’s peel or large wooden cutting board, then roll or press out the dough into a large circle. This recipe will make one 12-inch thick crust pizza.
7. Prepare for the oven: When you are satisfied with your dough, move the crust to the back of a lightly oiled baking sheet and add your toppings. If you are using a pizza stone, add your toppings first before transferring the dough onto the stone.
8. Bake the crust: Now, you are ready to bake it. Place your baking sheet on the middle rack and bake for 10-15 minutes. Pizza baking is more of an art than a science, so be sure to take a peek at your pizza as it cooks. Look for melty cheese and golden brown crust. If you made a thicker crust, your pizza may need to cook for closer to 20 minutes.
9. Let rest before serving: Once your pizza is baked to perfection, remove it from the oven and let it sit for 5 minutes before serving.

It’s time to grab your friends and dig in!

Freezing Homemade Pizza Dough for Future Use

If you aren’t planning to devour your pizza the same day, you can freeze your dough for up to three months. Here’s how to safely freeze your homemade pizza dough:

1. Stop after step five when your dough has risen, and separate it into individual portions.
2. Coat the dough in olive oil or cooking spray, then tightly wrap it in plastic wrap and put it in a resealable freezer bag.
3. When you’re ready to use the dough next time, you can defrost it in the fridge overnight, then pick up at step six.

If you want your pizza to be ready-to-bake next time, you can even make your own frozen pizzas with toppings and all.

How to Make Your Pizza Healthier

Not everyone likes their pizza the same. Luckily, this easy pizza dough recipe can be adapted to suit almost any dietary restrictions or preferences you or your friends may have. Maybe you are simply looking for ways to make your pizza a little healthier — one of the benefits of making your own dough is that you are in control of every ingredient.

This pizza dough recipe works great with whole wheat flour, or you can swap out the sugar for 1 teaspoon of all-natural honey or maple syrup. If you want to reduce your sodium intake, add a little less salt and let your guests add their own table salt if they want.

Here are some easy alterations you can make to help your pizza meet any dietary needs.

Vegan or Vegetarian

Are you vegan or vegetarian? No problem! This recipe is naturally vegan, so you can simply top your pizza with one of the many cheese alternatives on the market or sprinkle it with nutritional yeast for added benefits and a creamy, cheesy flavor. If you are dairy-free or prefer to skip the cheese entirely, you can pile the crust high with all your favorite veggies. Try roasting or sauteeing your vegetables first for an even richer flavor.

Gluten-Free

If you are gluten-free, you already know how tough it can be to find satisfying gluten-free pizza. With this pizza dough recipe, you can do a simple one-to-one swap for any multi-purpose gluten-free flour. You will also want to lengthen the setting period in step five to about 30 minutes. While this means your stomach will have to growl a little bit longer, it is worth the wait to ensure your dough is properly hydrated. A common problem with gluten-free pizza crust is it being too chewy or bread-like. Allowing the dough to stand longer will let all the starches hydrate properly.

Here are some other tips to produce the best results when using gluten-free flour:

• Mix it lightly: Gluten-free dough will rise less than dough with regular flour, so it can become too sticky when over-mixed. About five minutes of mixing should be just right to produce a smooth dough similar to the texture of play dough.
• Spread, don’t roll: Press the dough out gently with your hands instead of using a rolling pin. Because gluten-free dough is less elastic than regular dough, it is easier to spread with less pressure. Packing your gluten-free dough too tightly will make it less likely to rise.
• Fluff it up: If you really love thick crust, adding a second rising agent can help. Try adding 1/2 teaspoon of baking powder in step four for additional leavening power.
• Let it breathe: As mentioned earlier, letting your gluten-free dough stand for 30 minutes before pressing is essential to producing the best pizza crust.

Low-Carb

Trying to limit your carb intake? That doesn’t mean you have to give up your favorite food. Make your next pizza low-carb by substituting regular pizza crust with a crust made out of almond flour, cauliflower, chickpeas, beets, sweet potatoes or hollowed portobello mushrooms.

As far as toppings go, popular low-carb options include:

• Low-sugar or sugar-free pizza sauce
• Mushrooms
• Bell peppers
• Onions
• Spinach
• Garlic
• Tomatoes
• Eggplant
• Unprocessed beef, pork or chicken

With so many options, you don’t have to worry about feeling unsatisfied at your next pizza party.

Heart-Healthy

If you want to make your own pizza crust, one of the easiest ways to make a pizza more heart-healthy is by switching out traditional white flour for a thin crust containing whole grain or whole wheat flour instead.

The following pizza toppings are also great for your heart:

• Fresh, leafy spinach
• Tomatoes and fresh tomato sauce
• Chopped garlic
• Extra-virgin olive oil

Even heart-healthy pizza lovers like keeping it cheesy! If eating heart-healthy is important to you, here are a few tips to keep in mind when selecting or requesting your cheese topping:

• Less is better: If you’re making DIY pizza dough at home and get to choose your toppings, you get full control over how much cheese you top your pizza with. If ordering out, ask the restaurant if they can make you a pizza with light cheese. Some types of pizza naturally use less cheese than others, so consider that when choosing your flavors.
• Try new things: Mozzarella cheese is a pizza classic, but it’s not the only option. Part-skim ricotta and shaved Parmesan are also great options.
• Opt for healthy alternatives: Instead of using full-fat or whole-milk cheese, look for part-skim alternatives at the grocery store.

With a little pre-planning, it’s possible to keep both your heart healthy and your stomach happy.

How to Make Thin Pizza Crust

For many people, the easiest way to make the best pizza dough recipe healthier is by turning it into a thin crust. Don’t worry, you don’t need any additional ingredients or special equipment for this. Mastering a thin crust at home is all about technique and timing.

If you prefer thin crust pizza, here are some tips to get that perfect calorie-conscious, cracker-like crunch:

1. Separate the dough into two portions. Because crust thickens as the dough rests, skip that step of the instructions and immediately begin rolling the dough after separating.
2. While smoothing with your hands is great for thick crust pizza, a rolling pin works best for thin crust.
3. Aim for a dough that is about 1/8 of an inch thick, which will get a little bit thicker as it bakes.
4. Although some people prefer to bake thin crust dough for less time at a higher temperature, you can also continue to follow the baking instructions listed above. Just be sure to keep an eye on your thin crust as it bakes.

Just as it is with other parts of the pizza, there are no rules for thin crust. Feel free to experiment with the thickness of your crust to get it just the way you like it.

Add Some Spice to Your Crust

Once you have mastered this simple pizza dough recipe, try taking your crust to the next level by tossing in some new flavors. You can mix your favorite spices right into the dough for a subtle kick that will impress your friends with your culinary skills.

Here are some of our favorite flavorful crust additions:

• Spices: Onion and garlic powder are a good place to start because they will complement almost any toppings you choose. Or you can return to pizza’s Italian roots by adding dried oregano, basil and sun-dried tomato. When adding any spices to the dough, start on the lighter side — a tablespoon or two will go a long way.
• Butter and herbs: Do you love the crunch of herbed crust? Try brushing the rim of your crust with olive oil and sprinkling it with spices. This works great with a mixture of Parmesan cheese and an Italian herb blend. Rosemary and thyme also add fresh flavor to an herbed crust and will make your pizza smell extremely fragrant.
• Seasonal ingredients: As we head into summer, seasonal toppings like fruit or leafy greens can be a refreshing twist. Upgrade your pizza crust to complement these sweet and savory combinations by adding a little more sugar or honey to the dough. A sweeter dough can also taste great with traditional favorites like Hawaiian pizza or sausage.
• Cheesy crust: For cheese addicts, shredded cheddar or Parmesan make a great addition to your crust. Sprinkle them on the crust about halfway through the baking process, so the melted cheese gets crispy without burning. For an added challenge, create your own stuffed crust pizza. Roll the edges of your dough out thin, then line it with mozzarella cheese. Fold the crust over the cheese and press it back together. You can even stuff your crust with pepperoni or ham!

No matter how you choose to spice up your DIY pizza crust, it’s sure to be a hit.

Shape Your Crust for Any Occasion

At Giordano’s, we believe every pizza is equally beautiful and delicious — no matter the shape. If traditional round pies aren’t your thing, here are some fun crust alternatives to try:

• Fun size: Maybe you are whipping up a pizza just for yourself and can make it any way you want — but more often, you will be feeding your family or friends too. If you are sick of trying to agree on which toppings to use and how much sauce to put on, this pizza dough recipe can easily be divided into four or five personal pizzas. No one will have to compromise on their favorite toppings, and your pizzas will cook faster too.
• Rectangular: Maybe you are throwing a party and need to feed a lot of people. Flip over your cookie sheet and spread all your dough thinly on the inside of the pan to create a large rectangular thin-crust pizza. If using this technique, be sure to add extra oil in the corners and edges of the pan, so your pizza doesn’t stick.
• Themed: Feeling extra creative? Press your pizza dough into a unique shape for a theme party or holiday. If you want to impress that special someone, craft your pizza into a heart shape. For the Fourth of July, try shaping it into a star or transform a rectangular pizza into an American flag with red pepper for stripes and black olives as stars.
• Fold over: Transform your ordinary pizza into an extraordinary calzone by folding your crust over before baking. Be sure to seal the edges so you don’t lose all those delicious toppings-turned-fillings.

Don’t be afraid to break out your creativity and change up the traditional circular pizza crust. There are so many interesting and unique pizza shapes you can try that will thrill your friends and family.

Make It Your Own

This pizza dough is so delicious, you will want to eat it for every meal — and you can. Here are some ways to transform this easy pizza dough recipe into your perfect slice:

• Try pressing the dough out thin and covering it with a layer of melted butter, cinnamon and sugar. Roll it up and slice it, then you have homemade pizza dough cinnamon rolls ready to bake for breakfast!
• Maybe you have a salad for lunch but crave some fresh warm bread to complete the meal. Cut the dough into strips and top it with garlic butter, Parmesan and herbs to make your own breadsticks.
• You can simply separate the dough into small balls and bake it into rolls. Brush with melted butter for an extra boost of flavor.
• If you aren’t feeling traditional pizza for dinner, try making strombolis, calzones, pizza waffles or even pizza on a stick.

Add the Sauce and Toppings

Once you’ve mastered the perfect pizza dough, it’s time to add the sauce and toppings. Since you’re making everything from scratch, we recommend whipping up a delicious homemade pizza sauce. If you’re pressed for time or want to focus all your creative energy on your dough, that’s okay too. There are plenty of store-bought pizza sauces you can choose from.

When it comes to toppings, add whatever makes you happy. Maybe that’s an all-cheese extravaganza. Or a controversial pineapple pie? A color wheel of veggies? Be as creative and experimental with your toppings as you’d like. If it makes your mouth water and your stomach growl, it sounds like the perfect pizza topping to us.

Enjoy a Pie From Giordano’s

Next time you make pizza at home, don’t settle for store-bought dough — let this easy pizza crust recipe transform you into a pizza dough pro! With so many ways to make this pizza crust your own, don’t be afraid to try something new and get a little flour on your hands.

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BEST Homemade Pizza Dough

Published: Jun 21, 2020 by Andrea

Make the best homemade pizza dough recipe - All you need is 5 simple ingredients for the best traditional thin and crispy Italian pizza!

This super easy pizza dough recipe follows the traditional Neapolitan version, and believe me, it is absolutely incredible.

My Italian dad was a pizzaiolo for more than 30 years, so I grew up eating lots of pizza. Over the years, I managed to learn all his secrets for the perfect pizza and enjoy every single bite of it.

I've made it endless times, and I can assure you this is the best homemade pizza dough I've ever made!

This easy dough recipe is perfect to make round Italian pizza crust at home.

You can make both thin crust or thick crust with this, and it makes about 5 regular pizzas or 6 slightly smaller ones.

It's also a great base for a calzone, breadsticks, or pizza bread rolls.

And, as an added bonus, classic pizza is naturally vegan and dairy-free.

Dough Ingredients

The traditional Neapolitan recipe calls for just 5 basic ingredients:

• water
• flour
• salt
• yeast
• extra virgin olive oil

Cold water or warm water?

Use any kind of plain water, but make sure is at the right temperature.

Both fresh yeast and active dry yeast should always be hydrated with lukewarm water (around 25 ℃, 77 ℉).

Using cold water is highly discouraged, and can cause the glutathione (gluten in the yeast) to leak out.

What is the best flour to use?

I've tried this recipe using both all-purpose flour and bread flour before, and it works either way with slightly different results.

One of the best pizza flour on the market is the Neapolitan Caputo Italian 00 flour, both the blue (pizzeria flour) and the red (chef's flour) label give amazing results.

King Arthur bread flour is also a great option.

If you can't find these specific brands, go for a medium-strong flour, which is basically bread flour. Opt for stone-ground organic flour whenever possible.

Choose a flour with a value preferably between W280 and W320 (usually sold in supermarkets simply as bread flour).

Strong flour contains more gluten than all-purpose flour, so it gives the dough more elasticity and allows it to rise with a good structure.

Should you add extra-virgin olive oil?

Traditionally, pizza made in a wood-fired oven doesn't necessarily call for olive oil as one of the dough ingredients.

But, extra-virgin olive oil is a superhero ingredient when baking it at home.

Adding a bit of extra-virgin olive oil into the dough helps facilitate the binding of proteins, allowing the formation of a more homogeneous elastic dough.

It will also give you a more fragrant crust, similar to the one you'll get in a typical Italian pizzeria.

Fresh yeast or dry active yeast

You can use either fresh active yeast or dry active yeast.

Fresh active yeast (or brewer's yeast) is usually sold in small cubes and it's easy to find in the refrigerated section of many supermarkets.

However, it doesn't keep well for long, and it lasts in the fridge for about 2 weeks.

So, I find it more convenient to stock up on active dry yeast, and buy fresh yeast only when I'm making pizza in the following days.

When using fresh yeast instead of dry yeast and vice-versa, the rule of thumb is dividing or multiplying by 3 (or to be more exact 3.29):

• from fresh yeast to dry – divide the amount by 3.29, eg. instead of 5 grams of fresh yeast use 1.5 grams of dry yeast.
• from dry yeast to fresh – multiply by 3, meaning 1.5 grams of dry yeast becomes 5 grams of fresh yeast.

Note that, depending on the brand, some active dry yeast don't need to be dissolved in water before use, in this case simply add it directly to the flour.

Pizza Dough Recipe

Making the authentic Italian pizza recipe at home is a fairly easy process, that doesn't require any special ingredients.

The dough comes together in less than 10 minutes, then it's all a matter of resting time.

Step 1. Proof the yeast and mix dough ingredients.

• Place lukewarm (do not use hot water!) water in a small bowl, sprinkle the yeast and a pinch of sugar on top, mix and let it rest for 5-10 minutes, until the mixture is nice and bubbly.
• Then pour the mixture into the mixer, add olive oil and slowly incorporate the flour.
• The dough comes together after 5-6 minutes of mixing time.

It's ready when it's smooth, and doesn't stick to the sides of the bowl anymore.

Step 2. Let the dough rest.

• Work the ball of dough with your hands on a clean flour-dusted surface until smooth and even.
• Transfer the ball in a lightly oiled bowl and cover with cling film or a damp kitchen towel.
• Allow it to rest in a warm place (about 24-27°C) for about 2-3 hours until it has doubled in size.

Step 3. Form small balls and let them rest.

• After it has rested, divide the dough into 2-3 smaller pieces and form smooth and even balls.
• Then transfer into a lightly oiled baking sheet and cover with a slightly damp kitchen towel.
• Allow the balls to rest and raise for an extra 3-4 hours.

After the resting time, your pizza base is ready to be baked!

Bake the pizza crust

Once your dough is ready, it's time to bake your base.

• Preheat your oven to 250C-280C. If you have the fan option, place the baking tray (or pizza stone) on the middle rack, otherwise, place the baking tray on the lowest rack.
• Spread each ball of dough with your hands to form a large circle, rather than using a rolling pin.
• For a classic pizza Margherita, spread just enough marinara sauce on top, leaving a border.
• Place it in the oven and cook it for about 3 minutes, then add sliced mozzarella (make sure to pat the slices dry with kitchen paper) and cook for a further 1-2 minutes.
• Remove the pizza from the oven, scatter a few basil leaves on top and serve.

Tips for the best pizza dough

After many years of making it at home, I can safely share all the tips you need to make the best pizza dough:

• Flour & water.

Pay particular attention to the type of flour you use, and to the water temperature. These two aspects are critically important to achieve a really perfect result.

• Add sifted flour.

Sifting the flour avoids the formation of lumps, and allows good oxygenation of the dough.

• Salt should be added as late as possible.

It's best to mix it with a little bit of the water you'll be incorporating into the dough.

• Stop kneading when the dough is compact and elastic, moist but not sticky.

If you lightly dip your finger into the dough and the hole bounces back slowly, then the dough is ready.

If you're using a mixer, stop mixing when the dough comes off completely from the bowl.

• Let the mixture rest until at least doubled in size.

Long fermentation allows the enzymes contained in the flour to trigger the chemical processes that transform the starch (carbohydrates) into simple sugars and the gluten (proteins) into simple amino acids.

These processes give the pizza base great digestibility, having performed part of the work that otherwise our stomach should have carried out.

• Do not mix your dough too much.

This may cause it to overheat and the glutinous mass to break, and at that point, the dough will no longer be usable.

• Invest in a good pizza stone.

For the best baking results, I recommend hands down investing in a good pizza stone.

All you have to do is preheat it for 30 minutes and is guaranteed to give a quick, evenly-baked delicious pizza in the comfort of your kitchen.

• Open the pizza by hand

The technical term that we use in Italy is "open the pizza", which means rolling out the dough into a flat disk by hand, rather than using a rolling pin. Basically, you stretch and widen the dough until forming a flat disk.

• Sprinkle the working surface with a little semolina

This is a very old trick to add some crunchiness to your base. You can swap the flour with a tiny bit of semolina and sprinkle it onto the working surface, then proceed to "open" the pizza. Semolina is kind of grainy, and it will add a lovely crunchy texture to the base.

• Form the base on baking paper or a pizza peel

Transfering the pizza base from the kitchen counter onto the baking tray can be tricky. To make things easier, "open" the pizza directly on a sheet of parchment paper, or even better, on a pizza peel. This will make the whole transferring bit a total breeze and 100% mess-free.

Overnight pizza dough

Lots of you have asked if it's possible to make the dough in advance. Absolutely yes, you can make the pizza dough in advance, let it rise overnight and use the next day.

Prepare the dough and transfer it into a lightly oiled bowl, and gently rub a little extra oil onto the surface of the dough. Cover with plastic wrap and let it rise overnight in the fridge.

The next day, remove the bowl from the fridge and let it rest at room temperature for about 30-40 minutes.

Divide the dough into 2-3 pizza balls, and let them rest on a lightly oiled tray covered with a damp kitchen towel.

Let the dough balls rest for 30 minutes, then stretch each ball into the pizza base, top with your favourite ingredients and bake.