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    Home » Recipes » Italian Recipes

    Homemade Pizza Dough - Italian Recipe

    Updated: Sep 22, 2022 · Published: Jun 21, 2020 by Andrea

    Jump to Recipe
    Homemade pizza dough on a wood board, tomatoes and basil in the background. Image for Pinterest.

    Make the best homemade pizza dough recipe - All you need is 5 simple ingredients to make authentic Italian pizza at home!

    This super easy homemade pizza dough recipe follows the traditional Neapolitan pizza recipe, 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 recipe you'll ever need!

    You can make both a thin crust or thick crust pizza with this recipe, and it makes about 3-4 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, this dough recipe is naturally vegan and dairy-free.

    homemade pizza dough, italian pizza.
    Jump to:
    • DOUGH INGREDIENTS & TIPS
    • KITCHEN TOOLS
    • HOW TO MAKE HOMEMADE PIZZA DOUGH
    • HOW TO BAKE YOUR PIZZA BASE
    • TIPS FOR THE BEST PIZZA DOUGH
    • RECIPE FAQs
    • Recipe

    DOUGH INGREDIENTS & TIPS

    The traditional pizza recipe calls for just 5 basic ingredients:

    • Water
    • Flour
    • Salt
    • Yeast
    • Extra virgin olive oil
    italian homemade pizza dough.

    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 PIZZA FLOUR?

    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) labels give amazing results.

    King Arthur bread flour is also a great option.

    If you can't find these specific brands, go for 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 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 doesn't need to be dissolved in water before use, in this case simply add it directly to the flour.

    KITCHEN TOOLS

    You can totally do the whole process by hand, however, there are a few kitchen tools that I recommend:

    • Standard mixer: does a better job than me at kneading the dough and saves me a TON of energy.
    • Dough scraper: helpful for cutting the dough into smaller pieces, but a sharp knife will do the trick too.
    • Large baking tray: both for letting the small pizza balls rise and then baking them.
    • Pizza stone: is not necessary by any means, but it helps distribute the heat better, and this means crispy pizza crust every single time.
    • Pizza peel: this is basically a shovel-like tool used for transferring the pizza to and from the oven.

    HOW TO MAKE HOMEMADE PIZZA DOUGH

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

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

    Scroll down until the end of the post for the full printable recipe.

    collage of 2 images showing step 1 and 2 of the homemade pizza dough recipe.

    STEP 1. Proof the yeast.

    Place lukewarm water in the stand mixer bowl, sprinkle the yeast and a pinch of sugar on top, mix and let it rest until the mixture is nice and bubbly.

    STEP 2. Mix the dough ingredients.

    Add olive oil and slowly incorporate the flour.

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

    collage of 2 images showing step 3 and 4 of the homemade pizza dough recipe.

    STEP 3. Knead the dough.

    Work the ball of dough with your hands on a clean flour-dusted surface until smooth and even.

    STEP 4. Rest the dough.

    Transfer the ball to a lightly oiled bowl and cover it with cling film or a damp kitchen towel.

    Allow it to rest in a warm place for about 2-3 hours until it has doubled in size.

    collage of 2 images showing step 5 and 6 of the homemade pizza dough recipe.

    STEP 5. 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, and let them rest and raise for an extra 3-4 hours.

    STEP 6. Form your pizza base.

    Use a rolling pin, or spread each ball of dough with your hands to form a large circle.

    For a classic pizza Margherita, spread just enough marinara sauce (aka pizza sauce) on top, leaving a border, then proceed to bake it.

    HOW TO BAKE YOUR PIZZA BASE

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

    • Preheat your oven to 250C-280C / 480F-530F.
    • If you have the fan option, place the baking tray (or pizza stone) onto the middle rack, otherwise, place the baking tray on the lowest rack. 
    • 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.
    best homemade pizza dough.

    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:

    • Pay particular attention to the type of flour you use and to the water temperature.
    • Sift the flour to avoid lumps, and allow good oxygenation of the dough. 
    • Mix the salt 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. 
    • Do not knead your dough too much.
    • If you're using it, preheat the pizza stone for 30 minutes.
    • In Italy, we "open the pizza" by hand, which means rolling out the dough into a flat disk by hand, stretching and widening the dough until forming a flat disk.
    • Sprinkle the working surface with a little semolina
    • Semolina is kind of grainy, and it will add a lovely crunchy texture to the base.
    • Open or roll the pizza crust directly on a sheet of parchment paper, or even better, on a pizza peel.

    RECIPE FAQs

    CAN I MAKE PIZZA DOUGH IN ADVANCE?

    Absolutely yes, you can make the dough in advance. I often opt for overnight pizza dough and works like a charm.
    Let it rise overnight and use it 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.

    CAN I FREEZE HOMEMADE PIZZA DOUGH?

    Yes, you can safely freeze the prepared dough.
    I recommend that you freeze the dough before the last resting time. So, right after you form the small balls.
    I freeze the dough balls individually. You can put them on a tray and freeze them for 10 minutes, then transfer each ball to a zip-lock bag and keep it in the freezer for up to 3 months.
    Whenever you need, simply take the dough out of the freezer, and allow to defrost at room temperature, then proceed to make your pizza.

    CAN I MAKE PIZZA IN THE AIR FRYER?

    Yes, absolutely! I've been making pizza in the air fryer for quite sometimes and it turns just like out of a pizzeria oven! Check out my recipe for air fryer pizza for all the tips and tricks.

    DID YOU MAKE THIS RECIPE?

    Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook!

    Don't forget to subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

    Recipe

    homemade pizza dough recipe.
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    4.89 from 143 votes

    Homemade Pizza Dough - Italian Recipe

    Prevent your screen from going dark
    Make the best homemade pizza dough recipe - All you need is 5 simple ingredients to make authentic Italian pizza at home!
    Prep Time20 minutes mins
    Resting time:6 hours hrs
    Total Time20 minutes mins
    Course: Pizza
    Cuisine: Italian
    Serving: 4 pizza bases
    Calories: 554kcal
    Author: Andrea Soranidis

    Ingredients

    For The Dough:

    • 500 ml lukewarm water
    • ½ teaspoon dry active yeast (or fresh yeast 0.17 oz/ 5 gr), (1.5 gr)
    • a pinch of sugar
    • 3 teaspoon fine sea salt
    • 1 tablespoon extra-virgin olive oil
    • 900 g medium-strong flour , ( choose btw bread flour/ flour 00/pizza flour)

    For Pizza Margherita:

    • 400 g marinara sauce or pizza sauce
    • 300 g fresh mozzarella balls, sliced and pat dry with kitchen paper
    • handful of basil leaves

    Instructions

    • Place 450 ml of 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.
    • In a separate small bowl mix the remaining 50 ml of water with the sea salt and set it aside.
    • Pour the water + yeast mixture into the mixer, add the olive oil, and using your dough hook attachment, start mixing on a low speed, and slowly incorporate the sifted flour.
    • Mix together all ingredients for about 5 minutes, adding the water+ salt mixture towards the end, and continue to mix until the dough is smooth and stops sticking to the sides of the bowl. If the dough is still too sticky sprinkle in a little more flour, if it's too dry add a little more water.
    • Transfer the dough onto a clean work surface sprinkled with flour and work it with your hands until smooth and even.
    • Transfer the dough in a lightly oiled large bowl and cover with plastic wrap or a damp kitchen towel. Place the bowl in a warm place (about 24-27°C) and rest the dough for about 2-3 hours, until it has doubled in size.
      To check if the dough is ready, lightly dip your finger into the dough, if the hole bounces back slowly, then the dough is ready.
    • Transfer the dough to a lightly floured surface. Divide the dough into 6-7oz (180-200gr) pieces with the help of a dough scraper or a sharp knife.
    • Work each dough piece with your hands until forming a smooth and even ball, then transfer into a lightly oiled tray and cover with a slightly damp kitchen towel.
    • Allow the dough balls to rise for an extra 3 hours, and use within 6 hours.

    How to bake the pizza base:

    • Preheat your oven to 250°C-280°C. 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. 
    • Stretch the pizza ball with your hands forming a large circle, and spread just enough pizza sauce on top, leaving a border for the pizza crust.
    • Carefully slide the pizza onto the baking tray or pizza stone and place it in the oven. Bake the pizza for about 3 minutes. Add sliced mozzarella and cook for a further 1-2 minutes.
    • Remove the pizza from the oven, scatter a few basil leaves on top and serve.

    Video

    Notes

    Yeast notes:
    Some active dry yeast brands do not require to dissolve the yeast in water, and can be mixed with flour instead. Always check package instructions.
    These easy tips will help you get the BEST pizza dough every SINGLE time:
    1) 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. 
    2) Sifting the flour avoids the formation of lumps, and allows good oxygenation of the dough. 
    3) It's best to mix the salt with a little bit of the water you'll be incorporating into the dough, and add it as late as possible.
    4) 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.
    5) Let the mixture rest until at least doubled in size. This process gives a good pizza great digestibility.
    6) Do not over-knead! This may cause it to overheat and the glutinous mass to break, and at that point, the dough will no longer be usable.
    Can I freeze the pizza dough? Yes, absolutely!
    I recommend that you freeze the dough before the last resting time. So, right after you form the small balls.
     
    I freeze the pizza balls individually. You can put them on a tray and freeze them for 10 minutes, then transfer each ball in a zip-lock bag and keep it in the freezer for up to 3 months.
     
    When needed, simply take the dough out of the freezer, and allow to defrost at room temperature, then proceed to make your pizza.
     
     
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    Nutrition

    Serving: 1g | Calories: 554kcal | Carbohydrates: 106.8g | Protein: 19.5g | Fat: 2.4g | Saturated Fat: 0.3g | Sodium: 1165mg | Potassium: 8mg | Fiber: 1g | Sugar: 5g | Calcium: 3mg | Iron: 5mg

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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    And if you're hungry for more, check out these creative recipes for pizza dough!

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    Reader Interactions

    Comments

    1. Tatyana says

      November 10, 2023 at 7:46 am

      How long does it take to defrost the pizza dough?

      Reply
      • Joseph cennamo says

        January 31, 2025 at 3:59 pm

        5 stars
        What are the ingredients in Oz and cups .

        Reply
    2. marie says

      March 24, 2023 at 5:11 pm

      hi can you make the dough in the bread machine

      Reply
    3. Sharon says

      July 28, 2022 at 5:23 pm

      5 stars
      Amazing, delicious. It's a keeper.

      Reply
    4. Shaun says

      March 27, 2022 at 7:07 pm

      5 stars
      I made this dough last night and I have to say that the taste was amazing. I did run into a problem with each of my dough balls when it came time to “open” the dough. Maybe you could shed some light on what I did wrong…
      1.) It did not seem like it has very much elasticity and was “tough” to stretch. At least that is how I felt. Did I over work the dough when I was forming the smooth balls for the second rising period?
      2.) Also the tops of the balls seem to have formed a small amount of “crust” on them or the sides after the second rising period. Was my towel not damp enough?

      The dough however had an excellent taste. Looking forward to your response and your constructive criticism!

      Reply
      • Andrea says

        March 30, 2022 at 10:09 am

        Hi Shaun, so happy to hear you loved the dough! Here's some helpful advices:
        1) When the dough is too stretchy it could be for one of these reasons: dough didn't have enough resting time, the dough is too dry, or too cold.
        2) My guess is that the towel was not wet enough, resulting in dry dough balls, this could also be the reason why the dough was over stretchy afterward.

        Reply
    5. Adam says

      December 29, 2021 at 1:13 pm

      5 stars
      Can you clarify if this is for a deep crust or a more thin stone baked crust? Thaks

      Reply
      • Andrea says

        January 05, 2022 at 8:43 am

        Hi Adama, this recipe works for a more thin-crust pizza.

        Reply
    6. Katrina Maas says

      September 29, 2021 at 6:03 pm

      Hi there, I have frozen some remaining dough balls from a previous batch and want to make pizza tonight but have no idea how far in advance to pull them out of the freezer! Do they need a few hours to defrost? Thank you!

      Reply
      • Andrea says

        September 30, 2021 at 10:47 am

        Hi Katrina, the frozen pizza dough is preferably defrosted by passing it from the freezer to the refrigerator for at least 12 hours. If you don't have much time, the dough can be thawed at room temperature covered by a cloth, for about two or three hours, turning it every hour so that it defrosts evenly.

        Reply
    7. Jenn says

      August 29, 2021 at 7:27 pm

      This is my question as well...cannot get it foamy.

      Reply
    8. Leada says

      June 13, 2021 at 12:18 pm

      Thank you for the recipe- can’t wait to make it. I was wondering how this recipe can be adjusted to use whole wheat flour. Is that possible?

      Reply
    9. Sandra Bylsma says

      May 12, 2021 at 5:37 pm

      Can this be made with one to one GF flour?

      Reply
      • Andrea says

        May 25, 2021 at 7:10 am

        Hi Sandra! I haven't tried this dough recipe with GF flour so I can't say, but if you give it a try please let me know how it turns out!

        Reply
    10. Marianne says

      April 29, 2021 at 7:53 pm

      Hi, thank you for the recipe. I’ve made the dough today and will be making the pizzas shorty. I used about 40% of all the ingredients before I read your comments about it being best to make the full amount. I’ll do the full 900g next time and freeze the remainder. I wondered why the frozen dough balls don’t need the second proving time (after they are defrosted) like the fresh ones do?

      Reply
    11. Abby says

      March 02, 2021 at 6:55 pm

      Should you sift the flour BEFORE measuring or AFTER it has been measured to 900 grams?

      Reply
      • Andrea says

        March 04, 2021 at 10:55 am

        Hi Abby, first measure the flour then sift it 🙂

        Reply
    12. Shunji Asari says

      February 28, 2021 at 5:21 am

      I have just watched the Stanley Tucci show on Napoli and am inspired by your recipe. Especially appreciated are your detailed instructions and the reasons given for each step. If I may, 2 questions:
      1) If I let the dough rise overnight in the frig and then divide it into pieces, is it correct that after it comes back up to room temperature, it is ready to be opened out and baked, or does it need an additional 3-4 hour rise?
      2) The recipe says at the top that it makes 5 to 6 pizzas. I have a pizza steel that is 14 1/2 inches square. Into how many pieces should I divide the dough and when do I do the dividing? Thank you very, very much.

      Reply
      • Andrea says

        February 28, 2021 at 12:14 pm

        Hi! Thank you for the nice words 🙂
        - Once you take the pizza balls out of the fridge let them rest at room temperature for 2-3 hours before opening the pizza and bake it.
        - You should be able to get about 5-6 balls of 200 g each.
        I really hope you like the result, I can't wait to hear your feedback!

        Reply
        • Lilly says

          August 06, 2021 at 11:00 pm

          Hi I wanted to ask an additional question for the overnight dough. After I made the dough I let it rise for about an hour and then put it in the fridge. When I take the dough out of the fridge do I have to let it come to room temp first and then shape into pizza balls. And when I shape the dough balls do I have to let them rise as well?

          Reply
    13. Katie says

      July 24, 2020 at 9:05 pm

      I will be using 00 pizza flour instead of bread flour, should I still use the same amount?

      Reply
      • Andrea says

        August 20, 2020 at 10:28 am

        Yes, you can definitely use the same amount of flour 00!

        Reply
    14. Kirin Siton says

      May 19, 2020 at 8:49 am

      Hi! I have Caputo semolina flour at home, and I'm wondering if that would be a good alternative? Thanks!

      Reply
      • Andrea says

        May 19, 2020 at 3:52 pm

        Hi Kirin, I love Caputo semolina flour, and you can certainly add it to homemade pizza dough. You cannot replace 100% of the regular flour with semolina, but you can definitely replace 20% of it, I wouldn't use more than that. Also, I personally like to sprinkle a little semolina over the counter, and "open" the pizza (roll the dough into the pizza base) over it - gives a nice crunchy texture to the pizza base. Hope this helps!

        Reply
    15. Jalee says

      May 17, 2020 at 8:17 am

      5 stars
      Thanku for the pizza recipe ?

      Reply
    16. Jacey Goode says

      May 15, 2020 at 2:35 pm

      Hi, just want some clarity on this question. So if instant yeast is used, the dough does not need to rise or does it still need to?

      Reply
      • Andrea says

        May 15, 2020 at 5:36 pm

        Hi Jacey, I don't usually recommend it. However, if you want to make this Italian pizza dough with instant yeast, you can use the dough straight away.

        Reply
    17. Den says

      May 09, 2020 at 7:25 am

      5 stars
      Very helpful! Thanks for sharing!

      Reply
    18. Alexia says

      May 02, 2020 at 7:38 pm

      5 stars
      Loved this pizza recipe ! Super good ❤️

      Reply
    19. Anna-Maria says

      May 02, 2020 at 12:55 pm

      5 stars
      Thank you for such a quick response. Unfortunately finding normal active yeast has proven difficult under current circumstances as has finding any kind of flour. I will attempt it with the yeast I have and see what happens! I’m sure it will taste as good as your recipe suggests. I’ve tried a few different recipes and although fine, never quite that authentic Italian taste. Interesting also that you put the dough with the tomato base in first for a few minutes before adding other ingredients. Looking forward to see the result of the final product compared to other recipes. Thanks for taking the time to write such detail in your recipe. Hugely helpful.

      Do you have a pizza dough recipe using sourdough starter ?

      Reply
    20. Anna-Maria says

      May 02, 2020 at 9:05 am

      Looking forward to trying your Pizza recipe today. I have fast acting yeast (instant yeast) which means no dilution in water and rising time may be quicker. Therefore, I was wondering which stages of your recipe I may have to do differently i.e if I should use different quantity; adjust adjust times etc ?
      Thanks

      Reply
      • Andrea says

        May 02, 2020 at 9:34 am

        Hi Anna-Maria, if you want to make this pizza dough recipe with instant yeast, mix it with the flour instead of diluting in water, and after you form your dough, it's technically ready to use. I'll have to warn you that the result will surely be a great pizza, but it is far my original dough recipe, because, the long resting times (together with of course quality ingredients) is what makes this homemade pizza the best.

        Reply
    21. Rachel says

      May 01, 2020 at 8:22 pm

      Just 1/2 teaspoon of yeast?? That doesn’t seem like much.

      Reply
      • Andrea says

        May 02, 2020 at 9:36 am

        Yes, Rachel, it's just 1/2 tsp of yeast. The less yeast you use and the more you let the dough rest, the better your pizza will be 🙂

        Reply
    22. Sarah LaGinge says

      May 01, 2020 at 5:18 pm

      5 stars
      Hi! Can I just clarify..... you state put the water in the bowl and incorporate the flour into the mixer slowly..... but then say that you should put the salt into the last of the water you are incorporating into the flour (suggesting the opposite!). Which one is it please? 🙂
      Ps. This is FAR my favourite pizza dough recipe and I've tried a few, thank you. I whack my fan oven up to 300 witha goo stone and they come out perfect. I measure 300g each for four decent pizzas and a slightly smaller 260g garlic bread.

      Reply
      • Andrea says

        May 02, 2020 at 9:44 am

        Hi Sarah, you're right, I should have been more clear! I've edited the instructions to make it clear 🙂 Thank you so much!

        Reply
    23. Ethyl Destura says

      April 14, 2020 at 12:18 pm

      Hi Andrea! Thank you for this recipe! I am going to try tonight for my family. I just have one question about the yeast. I am going to use fresh yeast, should it be 7 grams or 13.5 grams for this recipe?
      Thanks x
      Ethyl

      Reply
      • Andrea says

        April 17, 2020 at 4:58 pm

        Hi Ethyl, thank yuo so much for this question. I just realized I messed up the yeast conversion *not a math genius clearly :D*. It's all fixed now, so for 1.5 gr dry yeast, you'll need 5 gr fresh yeast. Let me know how the pizza turns out!

        Reply
    24. Sonia art says

      April 06, 2020 at 11:52 pm

      5 stars
      Amazing pizza dough ! Better than authentic pizza restarants .

      Reply
      • Andrea says

        April 13, 2020 at 10:26 am

        Thank you so much Sonia! So happy to hear that you liked it :)))

        Reply
    25. Stacy says

      April 05, 2020 at 3:07 am

      5 stars
      I made a half batch of this yesterday using fresh yeast and it was fantastic. I kneaded it by hand and did a double proofing before woodfiring it and I have to say it was the best pizza base I think I've ever had. Definitely the best I've made myself anyway (and I worked as a pizza chef in a restaurant for 1.5 years!). So glad I found this recipe, it's definitely a keeper.

      Thanks!

      Reply
    26. Pete van Rhyn says

      March 28, 2020 at 5:26 pm

      5 stars
      Tried it just now... Thanks so much Andrea! I was looking for an authentic recipe from an actual Italian and you delivered! Best thing I’ve put in my mouth! (I also used a good quality pizza stone as you recommended) thanks again 🙂

      Reply
    27. Kelly khan says

      March 27, 2020 at 2:50 pm

      5 stars
      Made this yesterday omg the best , I made my own pizza sauce ( olive oil tomato purée smoked paprika and lazy garlic) the pizza was amazing defiantly try this at home the bread base was so soft will be making this every week kids loved it xx

      Reply
      • David Kettle says

        June 27, 2020 at 2:16 pm

        5 stars
        Since lockdown I have made 4 batches of this pizza dough, and despite using instant yeast my kids have decided "daddy's pizzas are the best", which has knocked the local pizzeria to 2nd, Pizza Express to 3rd and Dominos 4th! So a big thank you for the recipe!!

        Managed to get some dry yeast, and have made a batch and the dough has really risen! I am sure these will be even better.

        For the 2nd rise (i.e. when in small balls, should it be in a warm place or is the kitchen side under a damp teatowel ok?

        Reply
        • Andrea says

          June 28, 2020 at 7:48 pm

          Hi David, I'm SO happy to hear that you and the kids love my (should say my dad's) pizza :)) Since it's summer and quite warm anyway, I'd do the 2nd rise in the kitchen with a damp teatowel on top. If you share any of your amazing pizzas on Instagram, please tag me @thepetitecook, I'd love to see them!

          Reply
    28. Nicolas Berg says

      February 28, 2020 at 5:15 am

      5 stars
      Hi, I’m making the pizza later on today. I’m planning on making just one pizza, so I was wondering if the rest of the dough could be used for some type of bread/rolls? Focaccia type or something?

      Reply
      • Andrea says

        February 28, 2020 at 8:57 am

        Hi Nicolas! If you're planning to make just one pizza, my first suggestion would be to freeze the remaining dough balls for later use (freeze them after the first rise of the dough). However, I've seen my dad making small bread chunks out of the remaining pizza dough (he was a pizzaiolo for over 30 years), so that's definitely something you can try!

        Reply
    29. Georgie says

      February 22, 2020 at 10:59 pm

      5 stars
      Turned out so good! I used Gas mark 9 for 5 minutes before and then 5 mins with toppings. Made them very thing and it created soft dough with a light crunch on the edges. Cant wait to make again! (Made half recipe for 4 single pizzas)

      Reply
    30. Karen says

      January 03, 2020 at 5:58 am

      5 stars
      I want to make personal size (8”) pizzas how big would you suggest I make the balls?

      Reply
      • Andrea says

        January 03, 2020 at 6:10 pm

        Hi Karen, 180gr-200gr balls should be ok for 8'' pizza 🙂

        Reply
    31. thompson says

      December 02, 2019 at 11:36 am

      Can you half everything in the recipe to make half the amout? - or is there any measurement that needs to remain the same?

      Reply
      • Andrea says

        December 04, 2019 at 10:41 am

        Hi! I wouldn't recommend it. It's best to follow the recipe and freeze half the dough after the first resting time 🙂

        Reply
    32. Alice says

      December 01, 2019 at 9:10 pm

      5 stars
      This is a wonderful recipe, I will never buy dough again! Tasty, crispy, easy what’s not to love?!
      I froze half the batch, it took slightly more persuading to rise (popped it on top of the radiator) but was just as tasty and crispy.

      I will definitely be making this again and sharing with my friends 🙂 thank you!

      Love,

      Alice

      Reply
    33. lucas says

      November 21, 2019 at 3:53 pm

      5 stars
      Hi, I am making the dough tonight, as we are having a pizza party tomorrow night. I can't do it during the day tomorrow as I have work. Should I go to the effort of freezing them tonight or will the dough keep till tomorrow evening in the fridge?

      Reply
      • Andrea says

        November 22, 2019 at 9:07 am

        Hi Lucas, since it would be about 24 h between the pizza dough making and the actual baking time, I would really recommend to freeze the dough tonight, and take it out tomorrow late afternoon! Hope you have an amazing pizza party!

        Reply
    34. Vjera says

      November 16, 2019 at 6:12 pm

      Hi Andrea (2nd attempt to post, so apologies if repeating),

      I've got several questions
      1. I have easy yeast - any difference to your recipe?
      2. Don't have a food processor, so have to knead by hand - recommendation for length?
      2. I'll need to postpone the second proof (as evening now) - so what do I do when I defrost tomorrow?
      3. My oven goes to 300 degrees C. What do you recommend for cooking?
      many thanks
      Vjera

      Reply
      • Andrea says

        November 18, 2019 at 7:04 am

        Hi Vjera! To answer your question,I'm not sure what you mean by easy yeast, I used dry active yeast, and I recommend using the same to make the best out of the recipe 🙂 No worries if you don't have a mixer, you can totally knead by hand, I'd say you'll need about 20 minutes. Regarding oven temperatures, bring your oven to 250C, it should be enough, and bake the pizza for 3-4 minutes. Happy pizza making!

        Reply
    35. Jay says

      October 26, 2019 at 2:58 pm

      5 stars
      Brilliant recipe, used it so many times recently. I use whey from making yogurt as half of the liquid which gives a lovely texture.
      I’ve found rolling it and freezing it on trays to be used later in the week makes a successful and quick midweek dinner - frozen base straight onto the hot pizza stone.

      Reply
    36. Karen Upchurch says

      October 12, 2019 at 10:29 pm

      5 stars
      I have made the pizza dough including 2nd prove however too late in the day to use it can I roll it out and freeze it to use in 2 days ? Amazing recipe love it x

      Reply
      • Andrea says

        October 13, 2019 at 7:56 am

        Hi Karen! For best results, I suggest freezing the dough before the second proofing. However, since you are already past that, it's best if you put the pizza balls in a large baking tray (dust the tray lightly with flour), cover the balls with a slightly damp kitchen cloth and place them in the fridge until later today. Use the balls within 6 hours! Hope you love the pizza :)!

        Reply
    37. Michelle says

      October 11, 2019 at 9:18 pm

      5 stars
      Sorry if I missed this part but how many pizzas does a batch make? I usually like 10-12 inch pizzas when I have to make lots. I’m having 15 guests over for a pizza party and I plan to make the dough that day or possibly night before. When it’s frozen, how long does it normally take to thaw and reach room temp? I can’t wait to try!

      Reply
      • Andrea says

        October 13, 2019 at 7:57 am

        Hi Michelle! Each batch makes between 3 and 5 pizza, depending how thin and large you like your pizza 🙂 Hope your pizza party goes amazing!

        Reply
    38. Andrea says

      October 03, 2019 at 2:56 pm

      Hi Mark! So, heat your oven at the max temperature (around 220/230C), then place the pizza on the lowest shelf of your oven and cook for about 3-4 minute, then add mozzarella onto the pizza and place it back in the oven on the highest shelf, and cook for a further minute. This is how I make it 🙂

      Reply
    39. Mark harper says

      October 03, 2019 at 2:05 pm

      5 stars
      Hi have made your recipe how long do you cool the pizza for making 10-12 inch ones think crust

      Reply
    40. Andrea says

      September 27, 2019 at 9:04 pm

      Thank you so much Ray for your lovely comment, it made my day! I’m so so so happy you got to enjoy some great time with your son and your pizza turned out delicious! Thank you again 🙂

      Reply
    41. Ray says

      September 22, 2019 at 2:47 pm

      5 stars
      Having recently returned from our first visit to Italy I was desperate to try and recreate the wonderful, authentic pizza's that I fell in love with. This recipe was great and my first attempt at a pizza dough turned out amazing! My 8 year old son loved the idea of us making them from scratch which got us some quality Father/son time in the Kitchen. We also made a rustic style tomato sauce to go with it. Overall the recipe was super easy and I'd recommend it to anyone who is toying with the idea of making a homemade pizza dough.

      Reply
    42. Derek Norrie says

      September 14, 2019 at 8:13 pm

      5 stars
      Made this today, very tasty pizza base. I did use fast acting yeast.

      Reply
    43. Emily Hibbert says

      September 09, 2019 at 9:07 pm

      Hi do you have to freeze the dough if your going to use it the same day. Thank you

      Reply
      • Andrea says

        September 10, 2019 at 6:24 am

        Hi Emily, you don't need to freeze the dough if you're using it on the same day. Please read the post for full instructions 🙂

        Reply
    44. Brian says

      September 05, 2019 at 4:22 pm

      5 stars
      La pizza migliore si ottiene con una lunga lievitazione. You're right when you say "pizza dough balls to rest and raise for an extra 3-4 hours. "Molto bene, continua così!

      Reply
    45. Michael says

      September 02, 2019 at 7:12 am

      Hi 🙂 Could you add more yeast to decrease the resting time of the dough like other recipes, or will this compromise it somehow?

      Reply
      • Andrea says

        September 02, 2019 at 9:16 am

        Hi Michael, thank you so much for this very helpful question!
        For those not familiar with pizza making, the simplest solution to obtain optimal rising process in a short time might seem to be to add more yeast to the dough: but this would get exactly the opposite result, as the dough would quickly increase in volume before having "matured", which is what makes the pizza more digestible. Basically, we would find ourselves with a raised dough but not matured: the slow rising process serves to give time to the dough to break down into its simplest components (making it more digestible). Paradoxically, for optimal pizza dough, less yeast must be added, in order to slow the rising process down, for all the reasons described above. I hope this helps!

        Reply
    46. Sarah says

      August 28, 2019 at 3:04 pm

      Hi if freezings for another time do you do this before or after the second rise. Plus how long is it good for once frozen?

      Reply
      • Andrea says

        August 28, 2019 at 8:20 pm

        Hi Sarah! Prep the dough, proceed with the first dough rise, then after you shape the dough into the smaller pizza dough balls, freeze them individually for later use. It's best to keep it in the freezer for no longer than 1 month. Hope this helps 🙂

        Reply
    47. Olivia says

      August 22, 2019 at 11:17 am

      Hi Andrea,

      I'm making this dough for dinner guests tomorrow night around 7PM. I work during the day but was thinking of pre-making the dough tonight and letting it rest and rise until tomorrow evening. But would the dough suffer to leave it rise that long? Should I freeze it overnight tonight?

      Reply
      • Andrea says

        August 22, 2019 at 6:44 pm

        5 stars
        Hi Olivia, first of all, I'm so happy to hear you'll be making this for your guests! So, what I would do, is making the dough tonight, proceed with the first dough rise, then after you shape the dough into the smaller pizza dough balls, freeze them individually until tomorrow. When you come back from work, take the balls out from the freezer allow them to defrost and proceed to make the pizzas. Fingers crossed they will be super tasty! Please tag me on Instagram if you share your result, I can't wait to hear your feedback 🙂

        Reply
    48. Kris Gilmartin says

      August 21, 2019 at 9:09 pm

      5 stars
      Hi Andrea, made the dough a few a weeks ago and came out perfectly. Tried halving the measurements to make a smaller batch and it was a complete disaster. Ending up having to add way more flour and even then it didn't come out anywhere near as good as last time - very sticky. I'm a complete novice so can you tell me where I went wrong? Thanks

      Reply
      • Andrea says

        August 22, 2019 at 5:16 am

        Hi Kris, I'm so glad to hear your first batch came out perfectly! It's hard to tell what went wrong with the second batch, maybe you added too little yeast? From my experience, it's always best to avoid halving dough recipes, what you can do next time, is stick to the original amount, then freeze the leftover dough for next time 🙂

        Reply
        • Lauren O'Sullivan says

          January 23, 2021 at 2:29 pm

          Hi Andrea. I just made your pizza dough and it's proving now, I was just wondering, if I'm using a baking tray with parchment paper to bake the pizza will the bottom of it cook and brown as i don't have a pizza stone, thank you 😊

          Reply
    49. Andrea says

      August 17, 2019 at 7:23 am

      Hi Jill, I would recommend putting the dough in the freezer rather than the fridge, if you check the post up, you will find all the useful info regarding freezing the dough, then you can take it out from the freezer the next day and complete the process 🙂

      Reply
    50. Jill says

      August 14, 2019 at 1:53 pm

      Can you refrigerate the dough to complete the night before?

      Reply
    51. Steve Bakewell says

      July 13, 2019 at 6:29 pm

      5 stars
      I spent the Early part of this summer building a stone fired pizza oven in my back garden which I've now finished and it locks great... I had my first pizza party today using this dough recipe. I made 12 12 inch pizzas all with various toppings and everyone was amazing. Will definitely be using this dough recipe again and building the pizza oven was the best idea I've ever had. ?.

      Reply
    52. Rosemary O'Kane says

      June 28, 2019 at 4:30 pm

      5 stars
      Just about to make this pizza dough. Is it really only half a teaspoon of dried yeast for 900 grams of flour? Other recipes use a lot more yeast. Also how maby pizzas does 900 grams make?

      Reply
      • Andrea says

        June 30, 2019 at 9:36 pm

        5 stars
        Hi Rosemary, yes, the longer the dough rests the less yeast you need. Hope your pizza turned out great!

        Reply
    53. Viana says

      June 25, 2019 at 9:16 pm

      5 stars
      Looks great and can't wait to try it! But my question is this: Now do I have to learn how to throw the dough up in the air or can I just roll it out? 🙂

      Reply
    54. Nafi says

      May 16, 2019 at 3:51 pm

      5 stars
      Hi, great recipe! What temperature would be best to cook the pizza and for approx how long?

      Reply
      • Andrea says

        May 17, 2019 at 5:39 am

        5 stars
        Thank you Nafi! Ideally, you should warm your oven (and pizza stone if using) between 250°C/ 300°C, then cook the pizza for about 4-5 minutes.

        Reply
    55. Dena Lobue says

      May 04, 2019 at 8:43 am

      Hi. Can i freeze the dough? Thx

      Reply
      • Andrea says

        May 04, 2019 at 11:29 am

        Hi Dena, absolutely! I freeze individual portions rolled into small balls and stored in a ziplock bag. Then I put them out of the freezer overnight and use the morning after. Can't wait to see your pizza - please share it on IG if you like and tag me so I can reshare it :))

        Reply
    56. Emma says

      March 28, 2019 at 7:04 pm

      5 stars
      This is hands down the best pizza recipe I've found. I've made so many I was not happy with but this was perfect! Thanks for sharing...or maybe not, because I think I'm gonna eat a lot of pizza now ?

      Reply
      • Andrea says

        March 29, 2019 at 4:49 pm

        Thank you so much for your lovely comment Emma, I'm so glad to hear you like it!

        Reply
    57. Randy says

      March 10, 2019 at 3:07 am

      2 different rises at 3 hours each? Is that correct? Seems excessive to me...please explain!

      Reply
      • Andrea says

        March 12, 2019 at 1:35 pm

        5 stars
        Hi Randy, yes, the time is correct, you need at least 2h rising time), as explained in the post, the more your dough rises, the better and more digestible your pizza will be! Let me know how it turns out 🙂

        Reply
    58. Andrea says

      July 25, 2018 at 9:15 am

      You're right Ken, thanks for spotting the typo, will correct straight away 🙂

      Reply
    59. Brown Sugar says

      July 16, 2018 at 3:14 pm

      5 stars
      This looks easy enough. Can you use this for grilling too? PINNED!

      Reply
      • Andrea says

        July 16, 2018 at 4:19 pm

        It's totally easy I promise 🙂 I've tried it for grilling (?), would love to hear more!

        Reply
    60. Heather says

      July 16, 2018 at 11:11 am

      5 stars
      I had no idea it was so easy to make homemade pizza dough .. I love that you show it's much easier than expected and I cant wait to try!!

      Reply
    61. Jessica Knott (swanky recipes) says

      July 16, 2018 at 4:10 am

      5 stars
      I've been searching for the perfect appetizer to bring to a party next weekend with the girls and I bet they'd love this with a glass of wine. Of course, they'd appreciate a homemade Margherita pizza with fresh dough over a store-bought one any day!

      Reply
    62. Eileen xo says

      July 16, 2018 at 3:54 am

      5 stars
      With these excellent instructions, guaranteed to make an amazing pizza crust. Love your pizza crust tutorial, explains how to make the perfect pizza dough!

      Reply
    63. annelawton says

      July 15, 2018 at 6:56 pm

      5 stars
      I love homemade pizza dough! Thanks for your helpful tips too.

      Reply
    64. Tina says

      July 13, 2018 at 10:19 pm

      5 stars
      We make a lot of pizzas at home, so this recipe, and your tips are very handy. Thanks for sharing!

      Reply
    65. Julie says

      July 13, 2018 at 6:41 pm

      5 stars
      With dough this easy (only 5 ingredients!!!) there's really no need to ever reach for a tube of the premade stuff.

      Reply
    66. Kitty says

      July 13, 2018 at 2:25 am

      5 stars
      I'm obsessed with homemade pizza dough! We took at class at Sur la Table on grilling pizza and it seriously changed our lives!!! We even bought this fancy pizza grill. One question I have is can you freeze this dough?

      Reply
    67. Jenni says

      July 13, 2018 at 1:37 am

      5 stars
      Homemade pizza crust is the best ever! Thanks for the great recipe and tutorial on how to make it best!

      Reply
      • Lynn miller says

        April 16, 2021 at 4:21 pm

        I was wondering if anyone else had trouble telling if yeast was activated in that much water? I am use to one cup water to a package or 2 1/4 teaspoons yeast with 1 teaspoon sugar and it is easy to see that it is foamy. With basically 2 cups of water and only 1/2 teaspoon yeast my water just turns cloudy. Is this okay? I tested my yeast the other way and it seems to have proof fine.

        Reply
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