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homemade pizza dough recipe.

Homemade Pizza Dough - Italian Recipe

Course: Pizza
Cuisine: Italian
Prep Time: 20 minutes
Resting time:: 6 hours
Total Time: 20 minutes
Servings: 4 pizza bases
Calories: 554kcal
Make the best homemade pizza dough recipe - All you need is 5 simple ingredients to make authentic Italian pizza at home!
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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:


  • 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.



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.


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