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Homemade Pizza Dough

3 hr + 48 min

Homemade staple

Make-ahead

10 ingredients or less

Freezer-friendly

Pantry-ready

Pizza is one of the most iconic dishes from Italy. This soft dough can be hand-stretched into airy rounds and baked into a crispy-on-the-outside, chewy-on-the-inside crust. It's the perfect base for all your favourite toppings.

medium pizzas

(23 cm)

Total

3 hr + 48 min

Prep

20 min

Cook

8 min

Rest

3 hr + 20 min

Contains

Gluten symbol

gluten

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

  • 1 tsp (4 g)
    active yeast*
  • ¾ cup + 2 Tbsp (210 mL)
    lukewarm water
  • 2½ cups (385 g)
    type 00 flour**, plus extra for dusting
  • 1 tsp (6 g)
    salt
  • 2 Tbsp (30 mL)
    olive oil
  • 2 Tbsp (14 g)
    breadcrumbs, optional for sprinkling on pizza peel

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Directions

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  1. In a bowl or jar, add the yeast to the warm water and stir to dissolve. Allow the mixture to sit for 5 minutes.
  2. Add the flour and salt to a large bowl and stir to combine.
  3. To the yeast mixture, add the olive oil, and then pour this liquid into the bowl with the flour. Stir and knead until the dough resembles a rough ball, then cover with a damp kitchen cloth and let rest for 15 minutes.
  4. Lightly flour your work surface, and transfer the rested dough to it. Knead the dough for 3 minutes until the dough turns smooth. If the dough sticks to your hands too much and makes it difficult to knead, sprinkle the dough and the working surface with a bit more flour and continue to knead.
  5. Cut the dough into your desired number of pieces. The dough is enough to make 2 medium (23 cm) pizzas or 3 smaller (18 cm) pizzas.
  6. Fold in the sides, flip the dough so that the seam sides are facing down, and pull each piece of dough along your table to create a tight ball.
  7. Place this ball either on a floured surface covered with a damp cloth at room temperature to rest for 3 - 4 hours*, or transfer to lightly greased airtight containers to store in the fridge overnight. If choosing to refrigerate overnight, before shaping the dough, first remove the dough from the container. Pull it into a tight ball again, and let it rest at room temperature covered with a damp cloth for 1 hour to allow the dough to warm up. This will make it easier to shape.
  8. When ready to bake, preheat a pizza stone** and oven to the highest temperature your oven can be set to.
  9. Using your fingers, press the dough into the desired size, starting from the middle and working your way to the edges, leaving about 1 cm of dough untouched around the perimeter which will become the pizza crust.
  10. If using a pizza peel, lightly sprinkle the peel with fine breadcrumbs, semolina, flour, or cornmeal to help prevent the dough from sticking.
  11. Gently lift the stretched dough and transfer it to the prepared peel. Try to place it close to the edge, as that can make it easier to slide onto the pizza stone.
  12. While the pizza is on the peel, top it with your desired toppings.
  13. Bake the pizza on the pizza stone until golden, about 8 minutes if the oven was heated to 500°F (250°C), or for 12 minutes if the oven was heated to 450°F (230°C). Check on it in the last couple of minutes to ensure it doesn't overcook. When removed from the oven, add your favourite fresh toppings and enjoy!

Notes

  • * Speed-it-up: speed up this recipe by using double the amount of yeast listed. In this case, you only need to let the dough rest at room temperature covered with a damp cloth for 30 minutes after being kneaded. In our opinion, the dough isn't as airy and fluffy, and the taste of yeast is slightly more prominent, but the final result is also incredibly delicious!
  • ** Type 00 pizza flour contains more gluten than bread or all-purpose flour. It creates a very airy, light, chewy crust. All-purpose dough can be used but will result in a slightly denser crust.
  • *** Pizza stones can shatter if they are placed into a preheated oven without being slowly warmed up to temperature. If you don't have a stone, you can also bake the dough on a metal parchment-lined baking tray. The metal tray doesn't need to be preheated and can be placed directly into the preheated oven.

Storage

  • The uncooked dough can be stored in an airtight container in the fridge for up to 2 days or in the freezer for up to 1 month.
  • Cooked dough is best the day it's made, but can be made up to a day in advance.

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Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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