Recipes › Bread & Pizza › Easy Homemade Pizza Dough Recipe

Easy Homemade Pizza Dough Recipe

Recipe by Pedro M. A. Neves

This straightforward pizza dough yields crispy-bottomed, chewy crusts perfect for authentic Italian-style pizzas. Using just five basic ingredients and simple techniques, you'll have restaurant-quality dough ready in under two hours. Whether you top it with classic Margherita or your favorite combinations, this reliable recipe delivers consistent results every time.

Ingredients

• 500 g all-purpose flour (3½ cups)
• 325 ml warm water (1⅜ cups)
• 7 g instant yeast (2¼ teaspoons)
• 10 g salt (2 teaspoons)
• 15 ml extra virgin olive oil (1 tablespoon)

Instructions

1. Combine warm water and instant yeast in a large bowl, stirring gently. Let sit for 2-3 minutes until the yeast activates and becomes foamy.

2. In a separate bowl, whisk together flour and salt. Create a well in the center and pour the yeast mixture into it.

3. Using your fingers or a wooden spoon, gradually pull the flour from the edges into the wet center, mixing until a shaggy dough forms.

4. Transfer dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add olive oil during kneading and incorporate fully.

5. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap.

6. Let the dough rise at room temperature for 60-90 minutes until doubled in size.

7. Divide the dough into four equal portions and shape each into a ball. Let rest for 10 minutes on a floured surface.

8. Stretch or roll each dough ball into a pizza base, about 25 cm (10 inches) in diameter, transferring to a pizza pan or baking sheet.

9. Top with sauce, cheese, and desired toppings. Bake at 220°C (425°F) for 12-15 minutes until the crust is golden brown and cheese is bubbly.

Substitutions

• Use whole wheat flour for 25-30% of the total flour for a nuttier flavor and denser crumb
• Replace water with half water and half milk for a richer, softer crust
• Substitute instant yeast with 3 g (1 teaspoon) active dry yeast, allowing an extra 20-30 minutes for rising
• Use 5 ml (1 teaspoon) of olive oil infused with garlic for added flavor

Tips

• Ensure water temperature is between 38-43°C (100-110°F); too hot will kill the yeast, too cold will slow fermentation
• For a slower rise with better flavor development, refrigerate the dough after shaping for 24 hours before baking
• If dough becomes too sticky, dust with small amounts of flour rather than adding excess, which toughens the crust
• Let the dough come to room temperature for 30 minutes before stretching for easier shaping and fewer tears

Pizza dough is foundational to Italian cuisine, particularly in Naples where pizza originated in the 18th century. The simplicity of the recipe—flour, water, salt, yeast, and oil—reflects Italian cooking philosophy of letting quality ingredients speak for themselves.

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