Pizza/ Savory

Basic Pizza Dough

June 3, 2018

Learn how to make classic homemade pizza dough that everyone will love. It’s simpler than you think if you just follow all my tips!

Pizza Dough

Making homemade pizza dough isn’t as complicated as it may seem, and if you ask me, it’s definitely worth learning. After 2-3 tries and, yes – a bit of frustration – it can become a simple and fun activity, so leave your fears aside and just stick with me.

My basic dough recipe is based on classic pizza crust. It’s not too thick nor too thin, and is both chewy and crispy on the edges.

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Is bread flour really necessary?

Bread flour makes for a chewier crust than all-purpose flour, and overall yields better results so I highly recommend it. Still, it can be substituted for a same amount of all-purpose flour if that’s all you have. 

Homemade Pizza Dough

Freezing dough

After the dough has risen, you can divide it into as many portions as you like and shape each portion into a disc. Wrap each disc individually with plastic wrap and place into zip lock bags. Squeeze out all the air and seal the bags. Dough can be frozen for up to 2 months.

To thaw, place a disc in the fridge overnight or for about 12 hours. Remove it from the fridge about 30 minutes before using so that it reaches room temperature, then either shape it or continue with the rest of your recipe.

Treat the dough gently and with care, especially while shaping it, so that it turns out as perfect as possible.

Many other tips can be found in my pizza post.

Margherita Pizza

Margherita Pizza
Pizza Dough Recipe

This recipe makes one very large pizza crust (14 inch/35 cm), or you can make two medium pizzas instead.


Ingredients
  • 2 and 1/8 cups (300 g/10.5 oz) bread flour, sifted (or all-purpose flour - bread flour will yield a chewier crust)
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon instant dry yeast
  • 3/4 cup plus 1 tablespoon (195 ml) lukewarm water
  • Oil (olive, vegetable, canola), for greasing
Instructions
  1. Place flour, yeast, sugar, and salt in the bowl of a standing mixer and mix until combined. Attach the dough hook to the mixer. Add water to the flour mixture, and mix on low speed until dough comes together, 2-3 minutes. Continue mixing for another 7 minutes on low-medium speed until dough is completely smooth and elastic and pulls away from the sides of the bowl. The dough should be slightly sticky, but if it feels too sticky, add more flour, one tablespoon at a time, or if it feels too dry, add more water.
  2. Place dough in a large bowl brushed with oil, and toss to coat (the fat will keep the dough from drying out). Cover with plastic wrap and let sit in a warm place or on the counter for 1-2 hours, or until doubled in size. Alternatively, you can place dough in the fridge overnight or up to 24 hours. If refrigerated, before using the dough, place the bowl at room temperature for 30-60 minutes to reach room temperature.
  3. After the dough has risen, punch it just slightly to remove air. It’s now ready to be shaped.
  4. To proceed with a full pizza recipe, click here.

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13 Comments

  • Reply
    nicole ~ Cooking for Keeps
    December 3, 2015 at 5:13 pm

    Girlfriend! That picture is SO pretty! I’m in love! I make homemade pizza crust all the time, and always use AP flour, I’ve heard that bread flour does wonders, got to try that!! Mine NEVER turn out chewy, and that crust above, looks absolutely perfect!

    • Reply
      Shiran
      December 5, 2015 at 4:20 pm

      Thank you so much, Nicole! You have to try it with bread flour, it really does make it chewy!

  • Reply
    Sarah
    December 4, 2015 at 12:36 am

    Am always looking for a good pizza dough! Your’s looks fabulous 🙂

    • Reply
      Shiran
      December 5, 2015 at 4:18 pm

      Thank you, Sarah! 🙂

  • Reply
    Amy @ The Blond Cook
    December 4, 2015 at 10:40 am

    That pizza looks absolutely gorgeous! I’m embarrassed to say that as much as I love pizza, I’ve never made my own dough. Pinned and trying this soon! 🙂

    • Reply
      Shiran
      December 5, 2015 at 4:18 pm

      There’s nothing to be embarrassed about! I only recently started making pizza at home, and the first one turned out not so great 🙂 But now it’s amazing, definitely worth it!

  • Reply
    May
    August 10, 2016 at 1:34 pm

    can I double the amount to make 2 pizza dough? Also, can I cut the dough in half to make smaller pizza?

    Thanks,

    • Reply
      Shiran
      August 10, 2016 at 2:44 pm

      Hi May, you can double or triple the recipe, no problem. If you’re using a mixer, it would be more convenient to use the amount of ingredients in the recipe (or larger amount).

  • Reply
    Joean
    December 18, 2017 at 3:08 am

    Regarding this step: “Alternatively, you can place dough in the fridge overnight or up to 24 hours”, do I have to wait for it to double in size or I can straight away put in a plastic bag and leave in the fridge overnight until I am ready to use the next day?

    • Reply
      Shiran
      December 18, 2017 at 3:55 am

      If you put it to rest overnight, you do not need to wait for it to double in size as it will slowly reach its desired size in the fridge. When you take it out you can use it immediately after it returns to room temperature.

  • Reply
    Joean
    December 18, 2017 at 7:29 pm

    Hi Shiran, thanks!

    Will try it. This would sound easy as I don’t need to prepare the dough in the day itself.

    Thanks!

  • Reply
    Brijesh Lodha
    August 12, 2018 at 5:12 am

    Thank you so much for sharing!! Can I use whole wheat flour instead of all purpose flour? Is there any substitute of yeast? Like sparkling water or soda water? Thanks!

    • Reply
      Shiran
      August 12, 2018 at 10:15 am

      Whole wheat flour will give a different flavor and texture. It’s possible, but the recipe might need some adjustment, so I don’t recommend it. The yeast cannot be substituted with baking soda or any other ingredient.

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