My all-time favorite homemade pizza dough recipe, this recipe has been tried and tested week after week, making the best homemade pizza. My family now likes homemade pizza better than take-out!
I am fairly confident in the kitchen. If I’m making you dinner, or dessert, or some random snack – I won’t always promise that you’ll love it, but most of the time, I am confident enough that you’ll at least enjoy it.
The funny thing is, though – especially because I’m a food blogger – I will often worry when someone else is actually making my recipes. I know – it doesn’t make much sense, does it? But when I’m talking to someone and they say “I’m making your…” or “I made your ____ for dinner last night” my first instinct is to hold my breath and cross my fingers.
Don’t even get me started on the anxiety that comes with publishing a cookbook.
MY LATEST RECIPESThis is why, even though I’ve had this recipe ready to share with you for quite some time now, I have hesitated. Because while it is probably the recipe I’ve made the most in my home, it’s also a little bit unconventional, and that scares me a little bit.
We are a pizza loving family. And for years, I searched and searched and searched for the perfect pizza dough recipe. I tried dozens, or more. And while some were good, none of them were *that* recipe that would make me stop trying all of the others.
And then, back in 2011, I tried the pizza dough recipe from Artisan Pizza and Flatbread in Five Minutes a Day. And I was pretty sure I had finally stumbled onto *that* recipe. If you haven’t tried that recipe, you really should, because it really does rank up there with the best of the best.
The problem with that dough, though, is that it is best when it has had some time to “age” in the refrigerator. And, well, while I am a stickler for a menu plan, I rarely stick to the order on my menu plan, often making what sounds the best on any given day instead of the actual meal planned for that day. And if I had endless refrigerator space, I’d keep some of that dough on hand always, but that’s not the case either.
So even though I adored that recipe, I knew I needed a recipe that could be made the same day. It would just work better for my family.
That’s when I tried this recipe from Budget Gourmet Mom. It was the best pizza dough that I had come across. I made it many times, and claimed that it was my new favorite. But over the past couple of years, I have, at least in my opinion, perfected the method of making the best pizza you will have at home.
I don’t say this lightly. I’m not kidding you when I say I’ve made this recipe dozens and dozens of times.
The secret is in how much flour you add to the dough. This is where I get a little unconventional, because the ingredients are all pretty normal. But my #1 thing that I have said for years with bread making is that I think many times people fail and end up with dry, dense bread because they are adding too much flour. And when I though about the pizza dough recipe from Artisan Bread in Five Minutes a Day, I thought about how wet that dough was, and how I never questioned it because I always did the ingredients by weight and just trusted.
So where this recipe differs from most is the amount of flour and the consistency of the dough.
My #1 rule – less is more.
I have included step by step photos below to walk you through it, but the most important step is to not keep adding flour until the dough is not sticky anymore. Sticky means you are doing it right in this recipe. (See – told you this was different. This goes against pretty much every other pizza dough recipe out there.) Don’t be afraid about the dough sticking everywhere when you roll it out. It’s not quite as sticky after it rises, and you’ll use some additional flour to shape it and roll it.
This recipe might not come easy the first or second time you try it. It’s one of those recipes that might take a little bit of practice. But believe me – for the perfect homemade pizza, it’s totally worth it.
I know I’m already totally long winded here, but here are a few additional tips:
*This makes 3 1-lb balls of dough. It’s a lot, but I usually make 3 pizzas (we’ll eat 2, and save the third for leftovers). Most recipes call for a 1 lb ball of dough, but in all honesty, we usually like our pizza a little more on the thin side. So I have halved this recipe and made 3 pizzas, or I will make 4 pizzas from this recipe. It is easy to halve, so feel free to do so. Also, not everyone’s mixer has the capacity to make this much dough. Use common sense. š
*I usually make my dough a couple of hours before I need it and just refrigerate the dough until needed. It’s a little easier to roll out when it’s not super cold, but straight from the fridge still works. I recommend making it within 24 hours, though, as the dough will continue to rise, even in the refrigerator.
*When it comes to baking your pizza, I always recommend using a pizza stone. They are pretty inexpensive and make a huge difference. I bought mine at Bed Bath and Beyond for $20 years ago and have probably used it over 100 times and it is still going strong. I always preheat the oven for at least 30 minutes. I also use parchment paper when baking my pizza because 1) my husband doesn’t care for the cornmeal on the bottom of the pizza, 2) I’m terrible and transferring the pizza from the pizza peel to the stone. Parchment paper works well for me.
To bake the pizza, if you aren’t following a specific recipe, I’ll crank my oven up as high as it goes and bake each pizza for about 10 minutes.
Whew!! That was a lot. š Here is the step by step – I hope you love this recipe as much as we do!
Start by combining warm water with your yeast and some sugar. It should start to froth up after a few minutes. If it doesn’t, toss it and start again. You water may be too warm or your yeast may be bad.
Combine the salt and the flour, and start adding the flour to the mixer, 1/2 cup at a time.
Once you have added the flour, the dough will still look pretty wet and sticky. It will not pull away from the sides of the mixer by itself, but you should be able to scrape it down with a spatula. You may need to add a little bit more flour, depending on your environment, but don’t go crazy.
Most pizza dough recipes will say it should be tacky but not sticky – not this one. It should stick to your fingers still.
Grease a large bowl. I usually just pour some vegetable oil or olive oil in the bottom of the bowl, then scrape the dough out into the bowl. You will need a spatula to scrape the dough from the mixer bowl. Then using greased hands, turn the dough over to coat the outside of the dough in the oil.
Cover the dough with a towel or greased plastic wrap and allow it to rise until doubled. This usually takes about an hour, depending on how warm the house is. I will often put the bowl in the oven with just the oven light on, which tends to give it a good temperature for rising.
Sprinkle some flour on a work surface. Lightly punch the dough down, then turn it out onto the floured surface.
Use floured hands to start pulling the dough up and around, gathering the ends together and forming a smooth ball on one side.
Turn the ball over, so the top now is smooth.
Divide the ball into 3 equal portions. You can weigh them to keep them even, or I almost always just eyeball it.
Voila! Your pizza dough is ready for baking. If the dough is still a bit sticky when you go to roll it out, just sprinkle on a little more flour. I like to actually use my hands to stretch the dough instead of rolling it, which helps with any sticking as well. But you’ll be surprise at how not sticky the dough is at this point.
Use the dough to bake up your pizza with your favorite toppings!
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My all-time favorite homemade pizza dough recipe, this recipe has been tried and tested week after week, making the best homemade pizza. My family now likes homemade pizza better than take-out!
Ingredients
- 2 1/2 cups warm water
- 1/4 cup sugar
- 3 teaspoons instant yeast
- 1/4 cup vegetable oil
- 6 cups all-purpose flour
- 2 teaspoons salt
Instructions
- In the bowl of a stand mixer, combine the water, sugar and yeast. Allow the mixture to sit for a few minutes until frothy. Add in the vegetable oil.
- In a bowl, combine the flour and the salt. Add the flour to the yeast mixture, 1/2 cup at a time, mixing well between additions. Continue adding the flour until the dough can be pulled away from the sides of the bowl with a spatula, but the dough will still be quite sticky. You may need to add in a little bit more or less flour, but the key is to remember that the dough will still be sticky and will stick to your fingers when you try to pull it apart.
- Grease a large bowl, then scrape the dough into the bowl. Turn the dough to coat it in oil. Cover the bowl with plastic wrap or a towel and a let the dough rise at room temperature until doubled, about 1 hour.
- Turn the dough out onto a well-floured work surface. Pull the dough around to the bottom, stretching it to create a smooth ball. Cut the dough into 3 equal portions. Each ball will be approximately 1 pound of dough.
- Roll out the dough to use in your favorite pizza recipe, or refrigerate until needed. (I have refrigerated it for several hours, up to overnight, but the dough will continue to rise, even in the refrigerator, so I try to use it before 24 hours.
Notes
*This makes 3 1-lb balls of dough. It’s a lot, but I usually make 3 pizzas (we’ll eat 2, and save the third for leftovers). Most recipes call for a 1 lb ball of dough, but in all honesty, we usually like our pizza a little more on the thin side. So I have halved this recipe and made 3 pizzas, or I will make 4 pizzas from this recipe. It is easy to halve, so feel free to do so. Also, not everyone’s mixer has the capacity to make this much dough. Use common sense. š
*I usually make my dough a couple of hours before I need it and just refrigerate the dough until needed. It’s a little easier to roll out when it’s not super cold, but straight from the fridge still works. I recommend making it within 24 hours, though, as the dough will continue to rise, even in the refrigerator.
*When it comes to baking your pizza, I always recommend using a pizza stone. They are pretty inexpensive and make a huge difference. I bought mine at Bed Bath and Beyond for $20 years ago and have probably used it over 100 times and it is still going strong. I always preheat the oven for at least 30 minutes with the stone inside on a high temp. I also use parchment paper when baking my pizza because 1) my husband doesn’t care for the cornmeal on the bottom of the pizza, 2) I’m terrible and transferring the pizza from the pizza peel to the stone. Parchment paper works well for me.
dough recipe adapted from Budget Gourmet Mom
We love making pizza at home! I can’t wait to give this tried and true recipe a try!
Best pizza dough recipe I’ve tried. Thanks for sharing
Pizza has always been a favorite in my home! Thanks for sharing š
We’ve been looking for a good pizza dough recipe. Will try this week. Have you frozen this dough? I wonder if it would freeze well and at what point I would freeze it?
I haven’t personally tried freezing it, but I’m pretty certain it would freeze just fine. I would freeze it after the first rise, once it has been divided into portions. And then I would thaw it in the refrigerator completely before baking it. Let me know if you try!
I’m use splenda instead of sugar. Does that make a difference in making pizza crust and bread type recipes.
I’m afraid I don’t use any sugar substitutes, so I’m not sure how they convert over. Sorry!
Just leave the sugar out. It still works fine
I don’t believe that Splenda would work here. My understanding is that the sugar acts as a kind of food for the yeast. It’s what activates it, along with the warm water. I don’t think Splenda would do the same thing.
the sugar reacts with the yeast helping it to rise. splenda won’t do that. if you don’t want the sugar then leave it out but the rise time might be a bit longer. i’ve never tried a yeast dough without sugar so i don’t know for sure.
I did as you said, froze it after the first rise. Then let it thaw in fridge then rise again. It was delicious!!! Just as good as the “fresh” version. Thanks for this recipe!! It’s the best I’ve ever had!!
Thanks for the update! I was just about to ask if anyone froze it, and how it held up!
I often make extra dough and freeze it once it’s been portioned out. I use gallon size zip top bags with a splash of olive oil inside. The night before I want to make pizza I transfer a bag from the freezer to the fridge, and a couple of hours before we’re ready to eat I’ll move the thawed dough to the counter to wake up and come to room temperature before stretching. Works like a charm.
I love making homemade pizza but I definitely always add enough flour to make it not sticky anymore. I will have to try this next time! It makes sense that less flour would result is a softer dough.
Homemade pizza dough is the best. I love the process and having extra on hand for calzones or mini pizzas is always a plus. This tutorial is wonderful, Deborah. š
Thank you for the BEST pizza dough! This was my third and final try at pizza. Thanks so much for the tutorial and most welcome comments – I followed them to the letter. Many thanks!!
Yay!!! I’m so glad you loved it – we sure do!
What temperature do you bake on and for how long?
I will usually turn up my oven as high as possible. I have very sensitive smoke alarms, so if there is a speck of anything in my oven and I turn it all the way up to 500ĀŗF, my smoke alarms will usually go off. So I keep it at about 450Āŗ. But I would turn it as high as possible. My pizzas take about 10 minutes to bake at 450ĀŗF on a pizza stone.
i love making pizza at home. the smell it’s so good. i always invite my neighbor to try my pizza.
Can you give directions on how to make this pizza dough when you don’t have a mixer to use. Every recipe I see uses a mixer and I don’t have one. Thanks
You would still make it the same way, but stir it all together by hand. It will take some effort, but you should be able to make it work.
I do it by hand all the time, and it is not a big deal at all š Good luck!
What temperature and how long should the pizza cook? And have you ever made breadsticks with the extra dough?
I usually cook mine at 450ĀŗF for about 10 minutes, depending on what toppings I have on the pizza. And yes – the dough works well as breadsticks, too!!
Thanks for the recipe, I’m going to use it for stromboli. Very understandable and easy to follow!!!
Can I ask the timeframe to rise when using Active Dry Yeast instead of instant yeast?
The timing would be about the same. Technically, the difference between active dry and instant is that active dry needs to be dissolved in water first while instant can be mixed directly into the dough. But I like to dissolve instant as well, just to make sure that it will foam so that I know that the yeast is alive. But they both take about the same time when it comes to rising.
How long do you bake your pizza for?
I always use a pizza stone, and I’ll turn the oven up to about 475Āŗ (any higher in my oven and it makes the smoke detectors go off!). I let the stone preheat for 30 minutes, then I’ll usually bake them for 8-10 minutes, depending on how much I’ve topped them with.
Deborah,
This is an excellent recipe! I appreciate the photos alongside, it really helps to tell the tale of stickiness. Pinned to my Friday Night Pizza Night board because I’m fixing pizza for my family darn near every Friday night.
Thanks!
This is similar to the recipe that I use but I mix the dough in a bread machine and use garlic infused olive oil instead of vegetable oil. Sometimes I use other flavored oils. You might want to try that. š I used to use a pizza stone but now I find I l like my pizza pans better when have small holes throughout the bottom. I bake it on the second to bottom rack in the oven. It gets the dough a little crispy on the bottom but it’s still soft on top. I also use bread flour and all purpose flour together. It makes it a little chewier. Homemade pizza is the best!
So it seems my biggest problem is I add way too much flour. I say this because I always tried to make sure it wasn’t sticky anymore before rolling it out. I hope not doing that will help, thanks for letting me know to keep it sticky! Now to make that restaurant style pizza.
i always have problems with the dough pulling back when i try to roll or stretch it, any suggestions?
Thanks,
rick dickson
Usually if you let it rest a few minutes it will relax a bit. So if mine is pulling back a lot, I’ll roll it out as best as I can, then let it sit for a few minutes, then roll it again.
I made this last night. It was waaaaaay too sticky, but some added flour got it under control. When I punched it down, it was up to my wrist in sticky goo! But the best part was the taste! It was awesome, esp for my first attempt at homemade dough. I did bake my crust for about 7 min before adding toppings. I do not like a soggy bottom. Thank you so much and I hope to get better and better at it. I wonder if others bake the crusts first? and with that in mind, couldn’t you bake the crusts way before dinner time?
I don’t bake mine first, but I also usually roll mine pretty thin so I don’t ever have a soggy bottom. I’m guessing that if you did bake the crust first, you could make the crust ahead of time. It would be a good time saver!
I’m making this tonight!! Thank you for the walk through posts….they always help :). I’ll also be trying to freeze the dough, so I will let you know if I have any problems with it!
I hope you love it as much as I do!
This pizza crust turned out great!!! I shared the recipe with all of my friends. It’s a keeper and I will be making again and again! Thanks!
Yay – so glad to hear this!
tell me about using parchment paper…do you put flour on the paper before you roll it out? And, do you bake it on the paper? Does it peel off easily after baking? Sorry, lots of questions, but I’d like to understand this technique. Thanks!
I do use a little bit of flour to roll out the dough. And yep – I transfer the pizza on the paper to the pizza stone. After it bakes, it doesn’t stick in the least – it just slides right off. I think it’s way easier than trying to slide the pizza using cornmeal. š
Best dough ever, kids and adults love it. will make again and again.
I’m so happy that you loved it!
Wow! This pizza dough is amazing! At firs , when I was making it, I thougt you were crazy because of how sticky it is! Then I said to myself, just make it the way she says too ! So, I followed through till my pizza came out of theoven ! And WOW, TOTALLY AMAZING! I could never make pizza but now, now I can! Thank you so much for sharing that recipe!
Julie
Yay! I’m so glad you loved it. I have been making it for so long, and haven’t found one we like better! š
Is there a reason you use the paddle instead of a dough hook? I can’t wait to try this, I’m always trying new pizza dough recipe!
Ha – no, just because I’ve always been too lazy to switch them out!! You could definitely switch to the dough hook if you are more comfortable with that, though!
I kept telling myself what you said less is more. First try pizza was great!
Thank you for posting this!!!
Yay – so glad it worked out for you!
Made this tonight – it was absolutely the best pizza dough EVER. Will be filing this one away for the future š
I also put a 1/3 in the freezer. Hopefully that works out too!
I’m so happy you loved it!! š
Thank you for posting your pizza dough recipe it was amazing !
I’m so glad you loved it!
This recipe looks great!! I wonder if I could also use fresh yeast instead of instant? Thanks for your answer.
I have never used fresh yeast before, so I’m not sure. If you know how to convert it over, I’m guessing that it would work.
Wow!!!! is all I can say. It turned out GREAT!!! By the way, I used fresh yeast, and the dough was really good. Thanks again for this recipe!
Awesome – I’m so glad it turned out well for you!
I do not own a stand mixer but I do have a handheld one. Will it still work as well?
I wouldn’t use a hand mixer – they are not usually made for dough, nor are they strong enough. You could make it by hand, although it may get a little messy because the dough is so sticky. I would just try to mix it all together with a wooden spoon.
I used a hand mixer
I’ve made this recipe three times so far. It is SO good.
Thank you so much – I’m so glad you are enjoying it!! (We just had it last night, too!)
:))
Thank you for sharing your pizza dough recipe. I love pizza, Will definitely be saving this in my to do list.
Easy recipe and delicious results! I made a chicken buffalo pizza for my roommate and my boyfriend and they big time loved the crust. I added a little garlic powder to the dough, about a half teaspoon. The only issue I ran in to was how long and what temperature to cook the pizza at. I ended up going to another site, it suggested 500 degrees. I precooked the crust a little on both sides then I put my toppings on and cooked until I saw the cheese start to brown. Maybe 10 minutes but I wasn’t keeping a close eye on the time. I also put a layer of corn meal under the pizza on the pan, it added flavor and made it easier to remove the pizza from the pan. I will most definitely be using this recipe again and again!
I’m so glad it was a hit!
This crust is absolutely delicious! After many many many failed attempts at homemade dough, I’ve finally found the keeper! Thank you for this recipe!
I made this pizza dough for the first time today. You weren’t kidding when you said it was sticky. Holy smokes! But….I’ve been making homemade pizza for 40 years and I don’t think I’ve ever made a better dough. I made enough for 2 pizzas. Froze one ball. I have a feeling hubby will want another pizza in a few days. Thanks so much for sharing.
I am so glad you loved it – your comment made my day!!
Do you use instant yeast or active dry yeast?
I usually use active dry yeast, but I’m guessing either should work.
After many failed attempts with pizza dough…… This recipe was perfect!!!! I’m very picky when it comes to pizza, and this is now my go to recipe! Thank you so much!!!
One of my first jobs was in a pizza restaurant owned by family members. As soon as I turned this dough out onto the counter my hands said “I know this dough” A little while later my taste buds said the same thing! Great recipe.
Wow – I’m so glad I you liked it! This made me so happy!
Made pizza today for the first time, it was magical. One would think I had made thousands of pizza. They were great. Thanks
I’m so happy you liked it!
Just finished rising the dough. Trying it for dinner tonight. The only thing I couldn’t find here is the temperature that you use to cook it and how long. I will let you know how it comes out
I just made this tonight for dinner and all 5 of us enjoyed it š I LOVE this recipe as the one I used to make in the bread maker would make one crust every 1 1/2 hr.! Thank you so much for making homemade pizza so much quicker for us!!!
More pizza faster is definitely a good thing. š So glad you all liked it!
i found this today and made it tonight! Amazing. I love making anything from scratch, but breads and pizza dough have been hit or miss. Thank you for sharing. š
If the recipe was halved do you think it would work to make it in a bread machine?
I don’t ever use a bread machine, so I’m afraid I don’t know. Sorry!
This was the worst pizza dough I have ever experienced. Wet is not the answer, nope. I’m going back to more flour. Because More Is Definately Better. Thanks for ruining my pizza day.
I’m sorry you didn’t like the recipe. I have only had good feedback on it, but I know that not every recipe is a fit for everyone. I hope you find a pizza dough recipe that works for you!
We are big foodies-and this is one of the BEST pizza doughs we have tried. The texture is thin-but holds toppings, and are able to actually pick up a slice without it falling apart. It also doesn’t shrink after rolling it out. And great when reheated….. We are making again tonight!! Thanks!
I do tons of baking, but this was my first attempt at making my own pizza crust. I followed your instructions exactly, and it turned out amazing! Perfect texture, and hubby and sons could not stop raving about the flavor. Thanks for making this new experience a very tasty and probably weekly event.
I just bought a pizza stone, and now I’m excited to try making pizza for the first time ever. I am wondering if you bake all three pizzas at the same time? Does that mean you have three pizza stones in your oven?
Nope, I just have one pizza stone and I’ll bake them one at a time. It usually only takes me about 10 minutes to bake a pizza, and we’ll start on the first pizza while the others bake.
Holy. Moly. I have had ZERO success making pizza dough previously. I can make complicated French pastry, but this has eluded me. This was amazing! The entire family loved it and decided we will make it weekly. Thank you SO for very for posting this.
I’m so glad it was successful for you!
I love this recipe. I made it last week and am making it again this week. I took a slice to work for lunch. My co-worker asked which restaurant I’d gone to.
What a great compliment!!
I’ve made pizza lot’s of times but this really is a great recipe. I was almost surprised of how good it was. I loved how I didn’t have to use a rolling-pin. Just used my hands to stretch it out.
I divided the recipe in half and it worked great. Thanks!
I admit I was really skeptical of the wet dough, but letting it rise in a greased bowl helped immensely, and I ended up needing way less flour than I thought to roll it out. One question since I don’t have much experience with homemade pizza dough: If I’m not going to use it right away, should I let it rise, punch it down, then put it in the fridge, or let it rise slowly in the fridge before rolling it out? Or put it in the fridge immediately and then let it rise at room temp for an hour before rolling it out? It would only be a few hours between making the dough and using it.
I almost always make this a few hours ahead of time. I’ll let it rise, then put it in the refrigerator. It will continue to rise, so if it’s more than a few hours, just keep that in mind.
Never attempted pizza dough before but this recipe was so easy and OHMYGOODNESS it’s super yummy. We are addicted!
For breadsticks, we lightly coated with real olive oil, then typed with shredded parmesean cheese and mozzarella cheese. Baked for 15 minutes (we like thick dough).
We now cannot eat regular pizza. I love that my family prefers this healthier alternative as we can use organic ingredients.
Thank you!!!
Made pizza today for the first time, it was magical. One would think I had made thousands of pizza. They were great. Thanks
I want to thank you for this delicious pizza recipe that turn on so perfect from the first time. However, I use 5 cups of flower only to reach the same consistency that you’ve shows in the pic. I love it so much
I liked this. I made pizza twice using the same batch of dough. The first time I used a 9-inch cake pan. The crust was thick and bready, but good. Very deep dish. The next time, I used a pizza pan and it came out like a traditional pizza crust. Great consistency, crispy on the bottom and chewy otherwise. The only challenge is that the dough is very difficult to spread. I even tried chilling it first and it didn’t help. The only things that helped a bit were wet finger tips and, if you’re confident enough, trying to kind of spread it in the air like you see professional pizza makers doing. Any other suggestions? I feel that this dough needs to be spread out fairly thin because it still rises a bit in the oven. Thank you.
Thank you for this recipe. What temperature do you bake it at?
I will usually turn up my oven as high as possible. I have very sensitive smoke alarms, so if there is a speck of anything in my oven and I turn it all the way up to 500ĀŗF, my smoke alarms will usually go off. So I keep it at about 450Āŗ. But I would turn it as high as possible. My pizzas take about 10 minutes to bake at 450ĀŗF on a pizza stone.
We tried this a couple weeks ago and it is the best dough I have ever tasted. I froze half the dough and it just as good.Thank you for you recipe.
I’m so happy you loved it!
Would you please share a photo of the baked pizza? I’d like to see what the crust looks like after it is baked. Thanks for all of the step by step photos- what a great tutorial!
Many of the pizza recipes here on my site were made with this dough. Here are a few so you can see finished photos. š https://www.tasteandtellblog.com/roasted-vegetable-pizza-ranch/ https://www.tasteandtellblog.com/ranch-chicken-pizza/ https://www.tasteandtellblog.com/white-pizza-recipe-roasted-tomatoes/
I just wanted to tell you that she prefers a thin and crispy crust. You will not be dissapointed!
Deborah
Mine didn’t turn out as expected. I found the crust to be very tough even difficult to cut with a fork. Other members of the dinner party felt the same way about the crust. I almost threw the recipe away but after reading so many wonderful comments. I kind of need to figure what went wrong.
First I substituted the 1/4 oil for extra virgin olive oil. I used the same setup for mixing that your pictures show. The mixer was on the lowest speed. I’m wondering if I over mixed it and that made if tough. (I don’t think I did but maybe?) It’s been a while since I’ve made pizza dough but I was surprised that your recipe doesn’t call for kneading the dough. I’m thinking that perhaps your mixer is doing the kneading and maybe it was kneaded (mixed) too much?
I also have to precook it for 10 minutes on stoneware (I did this at 375 degrees) and then added my toppings because I have about 1/2 inch of meat sauce plus other goodies. the crust turned out soggy I think mostly because of the toppings maybe I need to precook the crust longer. Maybe I need to let the crust cool down before I add the warm toppings. Any suggestions that you have maybe we can figure this out.
Would like to make on the grill. What would I have to do to make that work?
I’m no rockstar in the kitchen but I reached rockstar status tonight after making this! Seriously, it was perfect. I’ll get more creative with toppings next Friday night š
Yay, yay, yay!!! š
I have an odd question I suppose.. I make allot of bread at home but I don’t have a mixer so ever time I knead it I do it manually for 10 minutes. With this being so sticky do I need to do much kneading? Or is this a recipe that can only be done with a mixer?
I don’t think you’d be able to knead this by hand because it’s sticky (and you’d have to add more flour, which wouldn’t give you the same result) but I’m guessing a bowl, wooden spoon and some muscle power would work!
I used half bread flour and half all purpose and it came out SO good! The crust was definitely bready and thick which I liked.
I have been making pizza for many years and as you said, searching for “that” perfect crust. I checked out the artisan one you referred to before as well and it sounded like it would be amazing, but like you I don’t always plan ahead for dinner and this recipe Far surpassed my expectations!!! It is amazing!!! Thin and crispy if you like, or use the whole 1/3 of the dough and you have pure pizza heaven! Thanks so much for sharing this. I have made it 2 times so far, and LOVE LOVE LOVE it!!!!
I’m so glad you love it!!
We have made this a couple times for our youth group of 40. They LOVE this dough. I was nervous because I had extra one time and left the dough in the frig and it was huge. I thought I was doing something wrong, until I read your comments that stated to remember it will continue to rise. Great recipe. We use commercial size cookie sheets and works fantastic. Thank you!!
So glad it has been so well loved!! <3
This is the best! Thanks for this awesome recipe!!š
I used your recipe tonight for pizza and it was so easy to make and turned out perfect! I made one pizza and put the other two in ziploc bags for the freezer. This will probably be my forever pizza dough recipe š
Thank you, Jenifer – I’m so glad you liked it!
I have made a similar recipe to this for years. Thank you for the picture clarity and stressing of not adding MORE flour than is required – I’ve always felt the adding of more flour was needed but I finally just added less and wow what a difference. The other thing I noted was really allowing the time (5-10 minutes) for the water, sugar and yeast to activate and develop a frothy head before adding them to the flour.
Question: The recipe I’ve used in the past, a TBS of oil was added to the flour. Why do you think this was added?
How big a pizza does each third make?
Each is about a pound of dough, and the size will just depend on how big you roll it out or how thick you want the crust. I think my pizza stone is about 16 inches, so that is the size that I make.
I made this today! OMG, I have been misled all this time about adding flour until the dough is not sticky…this was the perfect pizza dough. Not bland and super soft! I wanted to upload a photo of it but i do not know how.
I’m so glad you liked it!!
I’ve used this recipe many many times now. For pizzas and other, it works perfectly every time! I LOVE it! Thanks for the recipe!
I always failed at creating the perfect pizza dough. I guess I’ll try it again. This time with your way of doing it. Thank you for your article š
This recipe is full proof. š
Fabulous! Used this recipe to make eppie rolls and froze the rest. This is my new go- to pizza crust recipe!! Thanks for sharing.
http://www.google.com/search?tbm=blg
I love making homemade pizza but I definitely always add enough flour to make it not sticky anymore. thank you admin for sharing this beautiful article with us
Oh man!! This IS the best homemade pizza crust EVER!! I never have luck making homemade dough and I decided to take a chance and try one more time! I did it!!! Im so happy and so is my husband! I decided to make artisan type pizzas to have with our piƱa coladas and wow! They were perfect! I did the entire recipe of dough and made several small rustic looking pizzas and we will have them all over the weekend. I did some with eggplant and marinara, some with artichoke hearts and asiago cheese, some with pesto and roasted red peppers and some with fire roasted tomatoes (canned), roasted yellow peppers and sauted mushrooms! Some with mozzarella cheese, some with feta cheese….I’ve never had so much fun making piazza before! The dough came out like a soft bread but lightly crispy on the edges….yum! Thank you so much for this amazing recipe! It’s a keeper:)
Michelle
What a beautiful pizza!
Thank you very much! I’m 17yo and I got my first oven and I followed this recipe to make my very own pizza (from scratch) and this turned out amazing. I do not have a dough maker so i kneaded the dough my self. I also halved the ingredients because I didnt have enough flour on me and I still managed to make 4 mini pizzas. This is my go to pizza dough recipe! Thank you so much š
Lots of love
Vineeta
This makes me so happy to hear!! I’m so glad you loved it!
Sounds like a brilliant recipe with loads of positive comments. Not being used to cup measurements, would you be able give the equivalent metric amounts? Thankyou in advance, can’t wait to try your recipe.
Can this pizza dough be made using stone ground flour?
I haven’t tried, but I’m guessing that you could.
Hello – Have you tried baking your pizzas in a cast iron skillet?
Thanks!
I haven’t tried this specific pizza dough in a cast iron skillet, but I’m guessing it would work just fine!
I found this a great article – made me laugh – you should have asked me years ago! Coming from a sourdough AND italian background, I always make pizza dough very wet, and do a long slow rise… The flavours are wuch better and it’s easier to manipulate into thick or thin crust.
I don’t knead (I let it autolyse while rising), and when I punch it down, I stick it straight in the pizza pan (cast iron for crunchy fried bases) to spread out on it’s own, while I prep toppings. Then I just press it all the way out just before I top it. EASY!
I also put in a little more yeast than necessary – then when I punch down it should smell like strong beer – quite bitter – gets an awsome flavour!
No sugar, yeast straight into the dough, add water, mix and let sit 18-24 hours. Plenty of sugars in the flour.
I was wondering if I could use bread flour, if so; how much?
Many years ago i owned a pizza restaurant and made many pizzas but i like the tast and texture of this pizza dough better, and it’s easier to make. Great recipe thanks
Just wanted to say thanks for this recipe! I’ve tried to love “homemade pizza” night, but my family and I have always felt it a little lack luster because of the pizza crust. This recipe has changed everything! My kids look forward to it, and even my pizza-snob husband approves.
Yay for approval from the pizza-snob! I’m so glad it’s been a hit.
Hi, Deborah. How big are the pizzas you make? How many 16″ pizzas will the full recipe render?
Thank you.
It depends on how thick you like your pizza. The recipe makes enough for 3 1-lb balls of dough. Most recipes call for 1 lb of dough per pizza. I like my pizza thinner, so I can usually make 4 pizzas out of one full recipe.
Your pizza dough is awesome. Made it last night and it came out perfect. This recipe has a little more sugar than most I have tried and I think that is what made it so tasty.
Our pizza is in the oven as I write this……went together GREAT……so smooth……but it is a lot of pizza dough…..after cutting it up, I even used the smallest piece of dough and it is still rising in the oven with all our goodies on it. Did I do something wrong……..can’t wait to give it a try….it looks so beautiful and I have some for the freezer as well……Thanks for sharing and having such nice instructions………..I did have to look up in the comments on what to cook it on and for how long……….but at least I’m giving this one a try………gloria g. in Wellborn, FL
Im do not bake! I do not usually even try BUT I had to try this recipe and Ill never buy pizza out again! The dough was perfect and once I added my toppings, it was the best Ive ever had! Thank you for the easy to follow recipe. It’s foolproof–even so someone that has no interest in baking!
Well, it was a bold claim….
Totally lived up to it.
I made it yesterday. Halved it.
Made one pizza yesterday and O. M. G.
Making the other two today with minimalist toppings so the crust is the star.
Bravo!!!
Well, this was fun to make! I made 1/2 the recipe, then cut the dough in half and froze one portion. The other i spread out in a 12″ cast iron pan and let rise a bit again. Topped with the goodies then placed on a hot burner for 3 minutes to make the crust a bit solid, then popped in a 500 degree oven for 10-15 minutes. Came out perfect! It was interesting because my crust was actually flakey, a bit like a puff pastry crust, which I love! I’ll make this again. Thank you!
I made this recipe tonight and I am amazed!! So delicious!! Youāre right, it is better then take out! Iām Fairly new to baking with yeast but you Instructions are very clear and helpful. Thank you for all your work that you put into this blog! Will definitely be saving this one šššš¼
Yay! I’m so glad it worked well for you!
Can I use olive oil instead of vegetable oil (all I have on hand)? Will it change the texture? I am still on the hunt for “that” pizza dough recipe and am trying yours for pizza night! I hope it’s “the one”!!! Also, if it were to be refrigerated a little over 24 hours, what would that effect? Hoping to make it today, put in fridge, and use it tomorrow night. Thanks!!
I haven’t tried olive oil, but I’m sure you could sub it in. It will probably add some extra richness and flavor!
Best recipe for pizza.Thank you.
Yay – I’m so glad you loved it!
I changed a few small things (i.e.. active dry yeast instead of instant, and an herbs de province infused olive oil instead of vegetable oil), But this recipe is the best one I’ve used. This was my first time trying the recipe, and I cut it into 1/3because I wasn’t sure it would be as good, but I sorely wish I had done the whole recipe. It took slightly longer to rise (due to the change in yeast) but it was so soft and fluffy. perfect for me and my fiancĆ©e.
I’m so glad it worked out for you and that you loved it!
Best pizza dough recipe i have found yet!!
I’m so happy it was a hit for you!
This is so close to my recipe, which I’m ashamed I haven’t made for a while… this will get me back to doing that. I use just a pinch of sugar and olive oil in place of regular oil. I love the taste. At times I also add some Penzy’s Sandwich Seasoning – just a tsp or so. My dough freezes great and I just thaw on the counter the day I’m making it, I have never even thought of brad sticks – wow. Such a great and yet simple idea. So glad I found this – it is waking me up to get back to doing this. My husband will be thrilled! Thank You
So far this is my favorite pizza dough! Iāve made this for a few years now. First by hand and now with my mixer. I added some herbs and made a double batch in my kitchen aid 6 qt. Iāve never made so much but I wanted some for tonight or tomorrow for dinner and the rest Iām gonna freeze for those last minute pizza cravings! Thanks so much!
★★★★★
I’m glad you have been enjoying it!
Best pizza dough recipe I’ve ever used at home. Tastes like what you get at a pizzeria. Throwing away my old pizza dough recipe..this is my new one. My only mod..used 2/3 of the recommended sugar and drizzled in some honey to feed the yeast. Made my own marinara. Added some roasted eggplant caponata, Italian sausage, mozzarella and parmesan. Chiffonade of basil at the end when it came out of the oven. The crust was the perfect compliment to the toppings. I let my dough rise for about 5 hours
★★★★★
Yum- your pizza sounds amazing!
Absolutely love this pizza recipe. Itās the only one I use. I make it every Friday night, my husband and kids love it. šØāš©āš§āš¦ Iāve also done it for other members of the family and they canāt believe how amazing and authentic the pizzas turn out š
Iāve been using a shop bought pizza sauce but would love to make my own.
This is truly a fantastic recipe for pizza crust. In my 46 years Iāve tried an untold number of pizza dough recipes only to encounter varying levels of disappointment with each recipe I would try. I hadnāt made homemade pizza for a couple of years, but thought Iād give it yet another try with a different recipe… yours. With the oven cranked up to 550Ā° and smoke detectors screaming, we made our pizzas and watched them bake. We were impressed with how the crust looked as it was baking and were even more impressed with the texture and flavor (I did add some seasoning to the dough during the mixing process).
Thank you so much for sharing this recipe!!! Know that it will be enjoyed in our home on Friday nights for years to come. And this recipe will go into the collection of recipes I am making for my son and three daughters. Yup, itās that good.
★★★★★
I’m so glad it was such a hit!
I was a little disappointed with this though it was slightly better than another Best Crust from the net I tried at the same time. Maybe my expectations are too high. I will go through a number of them on the net and see if any are that fantastic. Perhaps you ca only find such crusts in Italy or the various unique upper=crust pizza places that have been opening lately like Serious Pizza in Seattle. I don’t know. Still, thanks for the clear directions. I may have missed it but could not find what temp you suggested so cooked it according to the other recipe 425.
After many failed attempts with pizza doughā¦ā¦ This recipe was perfect!!!! Iām very picky when it comes to pizza, and this is now my go to recipe! Thank you so much!!!
★★★★★
Oh my heavens. I cannot believe I found this site and this recipe. You have made my day. I too lived in Italy with so many fond memories. I was a child when my father took a job with Pirelli. Then there were the Detroit days and a lot of waiting in line at Buddyās for the best pizza ever. You have sparked a lot of interest for me. Thank you.