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.
This 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 a recipe from Budget Gourmet Mom (unfortunately, her blog is no longer online). 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 to the Best Homemade Pizza Dough
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 thought 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.
Tips for Making Homemade Pizza Dough
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.
- 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.
How to make Homemade Pizza Dough
Whew!! That was a lot. 🙂 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. Once it’s frothy, add in the vegetable oil.
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!
See a Video of How to Make this Homemade Pizza Dough Here:
You’ve got the dough – here are some of my favorite pizza recipes
BBQ Chicken Pizza
Antipasto Pizza
Stuffed Pizza Rolls
Artichoke, Tomato and Spinach Pizza
Creamed Spinach and Egg Pizza
Grilled White Pizza Recipe with Bacon and Basil
Buffalo Chicken Pizza
Chicken Bacon Ranch Pizza
Tools Used to Make this Homemade Pizza Dough
I use a bench scraper to cut the dough and to clean the flour off the counter. I love it!
I highly recommend a pizza stone for baking your pizza. It really makes a big difference in the final pizza!
Looking for more free recipes?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest and Instagram.
Homemade Pizza Dough Recipe
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 1 hour 30 mins
- Yield: 3 1-lb balls of dough, 24 slices 1x
- Category: Main Dish
- Method: Bake
- Cuisine: Italian
Description
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.
- To bake, preheat a pizza stone in the oven as hot as you can go for at least 30 minutes. (I usually go between 475ºF and 500ºF.)
- Prepare your pizza with your desired toppings and bake until the crust is golden, 8-10 minutes.
Recipe 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. 🙂
*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
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Nutritional counts do not include toppings.
Nutrition
- Serving Size: 1 slice
- Calories: 138
- Sugar: 3 g
- Sodium: 194 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: pizza dough recipe, pizza crust recipe
Shawn @ I Wash You Dry says
We love making pizza at home! I can’t wait to give this tried and true recipe a try!
Bridget says
Best pizza dough recipe I’ve tried. Thanks for sharing
Jenny Flake says
Pizza has always been a favorite in my home! Thanks for sharing 😀
Tricia says
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?
Deborah says
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!
Larry Sells says
I’m use splenda instead of sugar. Does that make a difference in making pizza crust and bread type recipes.
Deborah says
I’m afraid I don’t use any sugar substitutes, so I’m not sure how they convert over. Sorry!
Hazel says
Just leave the sugar out. It still works fine
Gina says
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.
Derrek McCormick says
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.
Angela says
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!!
josh says
Thanks for the update! I was just about to ask if anyone froze it, and how it held up!
Kirsten says
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.
Erin @ The Spiffy Cookie says
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.
Erin @ Miss Scrambled Egg says
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. 🙂
Janet says
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!!
Deborah says
Yay!!! I’m so glad you loved it – we sure do!
Marty says
What temperature do you bake on and for how long?
Deborah says
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 500ºF, my smoke alarms will usually go off. So I keep it at about 450º. But I would turn it as high as possible. My pizzas take about 10 minutes to bake at 450ºF on a pizza stone.
ramel says
i love making pizza at home. the smell it’s so good. i always invite my neighbor to try my pizza.
sharon says
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
Deborah says
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.
Erika says
I do it by hand all the time, and it is not a big deal at all 🙂 Good luck!
Becky says
What temperature and how long should the pizza cook? And have you ever made breadsticks with the extra dough?
Deborah says
I usually cook mine at 450ºF for about 10 minutes, depending on what toppings I have on the pizza. And yes – the dough works well as breadsticks, too!!
Mercy says
Thanks for the recipe, I’m going to use it for stromboli. Very understandable and easy to follow!!!
Sarah Barker says
Can I ask the timeframe to rise when using Active Dry Yeast instead of instant yeast?
Deborah says
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.
Rene says
How long do you bake your pizza for?
Deborah says
I always use a pizza stone, and I’ll turn the oven up to about 475º (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.
Kirsten says
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!
Sandy Jones says
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. 🙂 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!
Guy Gardener says
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.
rick dickson says
i always have problems with the dough pulling back when i try to roll or stretch it, any suggestions?
Thanks,
rick dickson
Deborah says
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.
Rebecca says
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?
Deborah says
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!
Elizabeth says
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!
Deborah says
I hope you love it as much as I do!
Jane says
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!
Deborah says
Yay – so glad to hear this!
Mary says
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!
Deborah says
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. 🙂
bob steh says
Best dough ever, kids and adults love it. will make again and again.
Deborah says
I’m so happy that you loved it!
Julie says
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
Deborah says
Yay! I’m so glad you loved it. I have been making it for so long, and haven’t found one we like better! 🙂
Kaitlin says
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!
Deborah says
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!
Cindy says
I kept telling myself what you said less is more. First try pizza was great!
Thank you for posting this!!!
Deborah says
Yay – so glad it worked out for you!
Holly says
Made this tonight – it was absolutely the best pizza dough EVER. Will be filing this one away for the future 🙂
I also put a 1/3 in the freezer. Hopefully that works out too!
Deborah says
I’m so happy you loved it!! 🙂
Sanaa. says
Thank you for posting your pizza dough recipe it was amazing !
Deborah says
I’m so glad you loved it!
Patricia Bazan says
This recipe looks great!! I wonder if I could also use fresh yeast instead of instant? Thanks for your answer.
Deborah says
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.
Patricia Bazan says
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!
Deborah says
Awesome – I’m so glad it turned out well for you!
Rachael says
I do not own a stand mixer but I do have a handheld one. Will it still work as well?
Deborah says
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.
Caitlyn davis says
I used a hand mixer
Karmen says
I used my hand mixer as well with dough hook attachments. I am awaiting for it to rise as we speak! So excited to see how my first attempt at homemade dough goes.
John T. Allen says
I’ve made this recipe three times so far. It is SO good.
Deborah says
Thank you so much – I’m so glad you are enjoying it!! (We just had it last night, too!)
John T. Allen says
:))
Joseph says
Thank you for sharing your pizza dough recipe. I love pizza, Will definitely be saving this in my to do list.
Mehgen says
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!
Deborah says
I’m so glad it was a hit!
Tiffany says
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!
Ruthann says
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.
Deborah says
I am so glad you loved it – your comment made my day!!
Kelley says
Do you use instant yeast or active dry yeast?
Deborah says
I usually use active dry yeast, but I’m guessing either should work.
Tiffany says
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!!!
Gail says
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.
Deborah says
Wow – I’m so glad I you liked it! This made me so happy!
tola says
Made pizza today for the first time, it was magical. One would think I had made thousands of pizza. They were great. Thanks
Deborah says
I’m so happy you liked it!
Trinac says
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
Debbie says
I just made this tonight for dinner and all 5 of us enjoyed it 🙂 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!!!
Deborah says
More pizza faster is definitely a good thing. 🙂 So glad you all liked it!
Buffy Walker says
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. 🙂
Kassy says
If the recipe was halved do you think it would work to make it in a bread machine?
Deborah says
I don’t ever use a bread machine, so I’m afraid I don’t know. Sorry!
Walt says
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.
Deborah says
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!
Barbara says
Hi how do you 1/2?the ingredients
Deborah says
Just do half the amount of each ingredient. When I make a full recipe, I make 4 pizzas out of it because we like the dough a little bit thinner, so I think you’d be happy with 2 pizzas from using half the ingredients.
Denise says
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!
Edy says
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.
Jessica says
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?
Deborah says
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.
Kathie says
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.
Deborah says
I’m so glad it was successful for you!
Jennifer says
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.
Deborah says
What a great compliment!!
Sebastian says
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!
Kat says
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.
Deborah says
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.
Joanne says
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!!!
hasan says
Made pizza today for the first time, it was magical. One would think I had made thousands of pizza. They were great. Thanks
Anwar says
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
Gina says
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.
Kimberly says
Thank you for this recipe. What temperature do you bake it at?
Deborah says
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 500ºF, my smoke alarms will usually go off. So I keep it at about 450º. But I would turn it as high as possible. My pizzas take about 10 minutes to bake at 450ºF on a pizza stone.
Debi McCready says
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.
Deborah says
I’m so happy you loved it!
Christina says
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!
Deborah says
Many of the pizza recipes here on my site were made with this dough. Here are a few so you can see finished photos. 🙂 https://www.tasteandtellblog.com/roasted-vegetable-pizza-ranch/ https://www.tasteandtellblog.com/ranch-chicken-pizza/ https://www.tasteandtellblog.com/white-pizza-recipe-roasted-tomatoes/
DeAnna says
I just wanted to tell you that she prefers a thin and crispy crust. You will not be dissapointed!
Jim says
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.
Renee says
Would like to make on the grill. What would I have to do to make that work?
Janell says
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 🙂
Deborah says
Yay, yay, yay!!! 🙂
kailee says
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?
Deborah says
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!
Marla says
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.
DeAnna says
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!!!!
Deborah says
I’m so glad you love it!!
Gerri says
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!!
Deborah says
So glad it has been so well loved!! <3
Anyssa Benitez says
This is the best! Thanks for this awesome recipe!!💘
Jenifer says
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 🙂
Deborah says
Thank you, Jenifer – I’m so glad you liked it!
John T says
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?
Cindy says
How big a pizza does each third make?
Deborah says
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.
Ena says
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.
Deborah says
I’m so glad you liked it!!
Carine says
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!
Ellie Lomar says
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 🙂
Vineeta says
This recipe is full proof. 🙂
Ann B says
Fabulous! Used this recipe to make eppie rolls and froze the rest. This is my new go- to pizza crust recipe!! Thanks for sharing.
plasterer bristol says
http://www.google.com/search?tbm=blg
Hira Rai says
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
Michelle Mutschler says
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 piña 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
Vineeta says
What a beautiful pizza!
Katrina Judkins says
First time ever making my own pizza dough and this worked an absolute treat! I like a good thick chewy crust, so I made 3 ~12″ pizzas, pre-baked at 500 for 7 minutes, threw on the toppings and then another 7 minutes. Perfection!
★★★★★
Vineeta says
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 🙂
Lots of love
Vineeta
Deborah says
This makes me so happy to hear!! I’m so glad you loved it!
Joan says
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.
Frank Blankenship says
Can this pizza dough be made using stone ground flour?
Deborah says
I haven’t tried, but I’m guessing that you could.
Patricia Pines says
Hello – Have you tried baking your pizzas in a cast iron skillet?
Thanks!
Deborah says
I haven’t tried this specific pizza dough in a cast iron skillet, but I’m guessing it would work just fine!
gloria says
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.
Kallie Harris says
I was wondering if I could use bread flour, if so; how much?
dian says
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
Jessica says
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.
Deborah says
Yay for approval from the pizza-snob! I’m so glad it’s been a hit.
Rolando says
Hi, Deborah. How big are the pizzas you make? How many 16″ pizzas will the full recipe render?
Thank you.
Deborah says
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.
Lisa B. says
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.
gloria g Walls says
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
Tammy says
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!
Magpie23 says
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!!!
Linde says
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!
Brooklyn24 says
I made this recipe tonight and I am amazed!! So delicious!! You’re right, it is better then take out! I’m 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 🍕😍👌🏼
Deborah says
Yay! I’m so glad it worked well for you!
Amy Howell says
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!!
Deborah says
I haven’t tried olive oil, but I’m sure you could sub it in. It will probably add some extra richness and flavor!
Jasmin says
Best recipe for pizza.Thank you.
Deborah says
Yay – I’m so glad you loved it!
Emilia says
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 fiancée.
Deborah says
I’m so glad it worked out for you and that you loved it!
Emma says
Best pizza dough recipe i have found yet!!
Deborah says
I’m so happy it was a hit for you!
Kristy Secord says
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
Amanda says
So far this is my favorite pizza dough! I’ve 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. I’ve never made so much but I wanted some for tonight or tomorrow for dinner and the rest I’m gonna freeze for those last minute pizza cravings! Thanks so much!
★★★★★
Deborah says
I’m glad you have been enjoying it!
lisa says
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
★★★★★
Deborah says
Yum- your pizza sounds amazing!
Maria says
Absolutely love this pizza recipe. It’s the only one I use. I make it every Friday night, my husband and kids love it. 👨👩👧👦 I’ve also done it for other members of the family and they can’t believe how amazing and authentic the pizzas turn out 🍕
I’ve been using a shop bought pizza sauce but would love to make my own.
Jamie says
This is truly a fantastic recipe for pizza crust. In my 46 years I’ve tried an untold number of pizza dough recipes only to encounter varying levels of disappointment with each recipe I would try. I hadn’t made homemade pizza for a couple of years, but thought I’d give it yet another try with a different recipe… yours. With the oven cranked up to 550° 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, it’s that good.
★★★★★
Deborah says
I’m so glad it was such a hit!
john shephard says
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.
Maya says
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!!!
★★★★★
Kate says
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 Buddy’s for the best pizza ever. You have sparked a lot of interest for me. Thank you.
Jenny says
I love colorful recipes indeed, and this pizza is absolutely flavorful!
Love this so good, our family really enjoyed it… saved it to one of my pins for pizza night! thanks! 🍕
dat says
thank you
Kristie says
This is my absolute favorite pizza dough recipe! I wouldn’t change a thing! I’ve done it with whole wheat flour which was fine, a little dry so I would probably need to reduce the amount of flour if I do that again. But, like I said, it’s perfect as is!
★★★★★
Nancy says
I substituted while what flour and it was great! Thank you for sharing!
★★★★★
Nalini says
An absolutely fab recipe. Another here that has tried so many different versions only to be disappointed. I love your step by step, easy to follow guide. My pizzas were perfect on a stone on my BBQ. It worked a treat. Thank you so much!
Cheryl L. says
I have tried MANY pizza dough recipes and was never impressed. Happy to say that I have finally found my go to pizza dough recipe! Thank you so much for sharing. Hands down the best pizza dough!
Kiesha Thomas says
Absolutely the best! This pizza dough is easy and makes a lot so it can be used same day or frozen for future use. We plan on having friends over the next time we make it and having everyone make their own personal pans! We actually grilled these in our green egg on a pizza stone and they came out delicious!!! Thanks so much for sharing.
★★★★★
Ann says
This recipe sounds delicious…I can’t wait to try it. Thanks for sharing.
Stephania Messina says
I’m second gen Calabrese Italian and this is the BEST pizza I’ve ever made!!! Love love love the crust it makes. Seriously can’t stop eating it. The bottom was crisp, the crust pillowy soft with the perfect chewy bite. My boys and I are in pizza heaven! I used the sams club members mark bread and pizza flour, olive oil instead of veg oil and baked on cookie sheets in a 450 oven. The dough stretches out so easy, no need to roll out. Perfection!!!! Thank you!!
★★★★★
Kris says
First time making this, everyone loved the flavor. Next time I would make it thinner then what I did…maybe roll it. I am not an experienced dough worker so probably left it thick and uneven.
★★★★★
Scott Cantonwine says
This formula was right on! I have tinkered with all the fancy Italian “oo” and hot water,cold water, etc. This was a great mixture. I changed it up a little by dissolving the salt in a 1/2 cup of water and extra folds on the half hour but otherwise it was perfection. I have a roccbox and cook at 800 plus but this dough was superb.
★★★★★
Susan Cheney says
Can you use Caputo ’00’ flour instead of all purpose flour?
Onika Newsam-Proverbs says
Question I was wondering whether you use bread flour or all purpose flour which one is better? Have you ever done a mixture? If I do use the bread flour would it change the recipe?
Deborah says
I have not tried it with bread flour, although I’m sure it would work just great! It would give you a chewier crust, but that is usually desirable when it comes to pizza dough!
J Ferguson says
I’ve used a lot of pizza dough recipes over the years, but this is by far “the best” and lived up to its name! Thank you for sharing.
Carol Migliori says
I was wondering if I can freeze this dough? I made it and am not able to use it today.
Deborah says
Yes! I just freeze it in individual portions and take out what I need when I need it.
Chelsea L. says
Just made this crust for our pizzas tonight and it is hands down the best of the half a dozen or so I’ve tried! For sure out new go to. I substituted Italian herb infused olive oil for the vegetable oil and it added a perfect subtle Italian flavor. Thank you so much for sharing!
★★★★★
Janie Edwards says
Perfect. Just perfect.
Annuh says
Love this recipe! One of the best I’ve ever tried! Very reliable!
Kim Battle says
I’m giving this pizza dough a try for the first time tonight ! actually its my first pizza dough try ever, I’m very excited about this so far its rising beautifully.
Stay tuned for the end results.
Ayo says
I and my family love pizza so much, your blog is highly informative, thanks so much.
Tatyana says
I love this recipe, the best pizza ever
★★★★★
Rob says
Great Recipe
Rennie Testerman says
I loved this recipe. An you can you make yeast rolls ot of it. Please email me back.
★★★★★
Dorothy MacRae says
can you freeze the dough and if so how and how do I thaw and bake please reply to my email as I am old and not great with computers thank you
★★★★★
Eric says
Great recipe, but even better slightly modified.
1 tablespoon coconut sugar (for yeast activation)
3/4 teaspoon SweetLeafs Organics organic stevia
1/3 cup olive oil
1 whole bag 1 KG 00 flour or farina
3 teaspoons quick rise instant yeast
rest of the ingredients the same.
How to make sure your dough rises (for readers because mine would not): Once the dough is made, what you need to understand is that yeast loves moisture and warmth, so you want the batter even after its combined to be on the wet side i.e., add 1/4 cup of water…don’t worry it wont stay wet, make sure you distribute the moisture just around the whole dough. Hopefully you have done this in a large baking blue ceramic bowl. Now what you do is fill the sink with hot water up to half the height of your baking bowl, keep it there, – if after 10 min the surrounding water is very warm, but not hot keep in there another 5 min, otherwise put it on the counter right away. At the 20min mark, cover the bowl. From when you distributed the moisture, you need to give the dough about 30 min to rise. You won’t believe how much your dough has risen. Epically wonderful, finally my pizza dough double or triples in size.
For your dough to rise you
Absolutely Fail Proof.
★★★★★
Jihan says
I am so glad I found this recipe , made it few days ago and I loved it ! Will be making it every week 🙂
Darlene Elston says
Best pizza dough recipe yet!
★★★★★
mb says
Excited to try this. We canned our pizza sauce and it needs a worthy dough! Questions: Can I get this dough together tonight, put it in the refrigerator, and then make the pizzas tomorrow? Will it rise too much? I know that you said “within 24 hours,” but I am looking for reassurance.
Deborah says
You should be able to. I have refrigerated leftover dough for a day and have been totally fine. It will continue to rise, but just punch it back down and you should be good! I hope you love it!
mb says
I did refrigerate it and my three portions were busting at the seams into one huge clump this morning! I did not see your advice about punching it down. I guess I should have left it in the proofing bowl and then formed the rounds in the morning? Maybe this is why mine is a bit “breadier” than I would prefer. I will try again. Next time I will use a pizza stone, and I will follow your advice. Thanks for your response. I really appreciate it. I have jars and jars of homemade pizza sauce and I need to get this crust down! 🙂
★★★★★
Teena says
I tried this thinking it would work like conventional pizza dough. It doesn’t. Do not attempt to use with a peel or preheated pan. Way too sticky for that. The flavor is good and would work ok for a pizza that is put together on the pan.
Laura says
Thank you for this recipe. I really appreciated the detailed instructions, explanation about the need for the dough to be sticky and photos showing the ideal texture of the dough. The pizza turned out great. I let the yeast bloom longer than a few minutes though because it didn’t bloom in a few minutes. The amount of time it takes for yeast to bloom in water and sugar depends on the age of the yeast and the weather conditions. It happens to be very dry here so it took longer….more like ten minutes. This recipe made a huge amount, but, I was warned. I was happy to read that the pizza balls can probably can be frozen. This will be my go to pizza dough recipe from now on. Thanks again.
★★★★★
Sarah Griswold says
This looks great rising! Have you frozen any of the dough for later?
★★★★★
Deborah says
Yes – it freezes well!
Allison Johansen says
Loved it!! I used half whole wheat flour as well and it worked beautifully. Very flavorful and great texture!
★★★★★
Amina bibi munnee says
Please write how many inches pizza with one ball ???
For thin n crispy pizza ?
Thank you
Awaiting
★★★★★
Deborah says
It all depends on how thick you make it and how much you roll it out. If you only make 3 pizzas, the dough is not thin. I usually make 4 pizzas and get thinner pizzas, but not quite as thin as a neapolitan style pizza. I usually make my pizzas about my pizzas about 12″-14″ because that is how big my pizza stone is.
Derek says
You mention that you like your pizza bases a bit on the thin side but this still looks quite a deep base to me. To make it thinner would you simply suggest rolling it out thinner or would you reduce the rising time?
Deborah says
I would probably just roll it out thinner. You might need to roll it then let it rest for a few minutes before rolling again so that it will stay stretched out.
Connie Williams says
Can you use active yeast in this recipe and will it freeze for later use
Deborah says
You can, and it freezes well!
James Schmadl says
Can i freeze the dough ball for a period until ready to use?
Deborah says
Yes – this freezes well!
Jay Capo says
I just ate a pizza using your recipe. I made the full recipe and I made it into two 18” pies. They were on the thicker side Vs. thin crust. The dough wasn’t chewy, it held up to the sauce perfectly, it was the best homemade pizza dough I’ve ever made. I’ve been making my dough recipe from someone on the Internet that did the cold rise which takes three days. Before that I just let it rise once and bake it. I was hoping to find a better way that allowed me to have pizza the same day. Other than not using a rolling pin because I feel it gets the dough to flat and kill some the air bubbles, I did every how you stated. This is worth 10 ⭐️
★★★★★
Deborah says
Thanks so much – I’m so glad you liked it!
S Bischoff says
EMERGENCY! Please help! I am making this recipe and am deciding between having it for dinner tonight or tomorrow. I was originally planning on doing it tomorrow because I wanted to let it have its first rise in the fridge since I’ve heard that is what makes it taste best. However, the dough seems to have doubled already after being in the fridge for 6 hours. I also read that I should punch it down so I did and am now stressing… Now that I have punched it down, should I leave it unrefrigerated and let it reach room temperature and do it for dinner tonight? Or should I put it back in the fridge and let it rise overnight still? Please help! Thanks!!!
Deborah says
I would definitely refrigerate it. This dough will rise quite a bit and continue rising. If you are using it tonight, just take it out of the fridge about 30 minutes before you are ready to roll it. I almost always make the dough the same day I am going to use it (unless I am freezing it) because it will continue to rise. If you want a longer rise, you can always cut back on the yeast next time, as well.
S Bischoff says
Thanks so much for the quick reply! I didn’t think I would get a reply in time so I put it back in the fridge and will be making it tomorrow. I do realize that this recipe calls for more yeast than recipes in which you are supposed to let it rise in the fridge. Next time, I am going to make it the same day I make the dough and will see the difference. I just REALLY don’t want a sour taste in the dough and hope it has a good flavor after rising for so long. Thanks again for all your help!
John doh says
Used half whole wheat and half white all purpose flour and turned out great! Stretched it pretty thin and still held a Hawaiian style pizza without pre baking crust at all… 450 for about 14 min to get toppings a lil crispy.
★★★★★
Matthew says
Wow…just, wow. The crust that came out of my oven from making this pizza dough was absolutely amazing. And you sure weren’t kidding when you said it is sticky. I made the mistake of trying to get the dough out of the mixing bowl with my fingers instead of a spatula. I ended up having to add a bit more flour to get it manageable again. Speaking of flour, I used 3 cups of all-purpose flour and 3 cups of bread flour, so I could get both a chewy and crispy crust. Baking the dough on a heating pizza stone is a great tip! I have used a pizza stone before but not one that had been heated before. I think that made a big difference. My family and I are excited for me to make more dough next Friday! Thank you for sharing your recipe!
★★★★★
Deborah says
I’m so glad that you loved it!! 🙂
Rebecca says
I don’t have pizza stones can I just use regular pizza trays? I want to try this tomorrow for my boys.
Deborah says
Yes – regular pizza trays will work!
Stacy says
This recipe was perfect. We had to tweak it a smidge since mom is on low sodium diet (just used a salt substitute). We made 4 small-medium pizzas and 1 calzone using this recipe. Best pizza we’ve ever made (especially since going low sodium). Will use recipe from now on when we want pizza.
★★★★★
Deborah says
I’m so glad it was loved and that you were able to find a way to adapt!
Kobuu says
Testament to how good this recipe must be is that it was posted in 2015 and still getting comments in 2019. Deborah, thank you for this. I’ll be trying tonight as my first foray into truly homemade pizza (I recently mastered homemade marinara sauce). My husband is excited at the possibilities and it might be time to invest in a pizza stone!
Denise Nourse says
Just made the dough. The family LOVED it! So simple, not chewy, preheating the stone worked great, using parchment is brilliant and the taste was fabulous! Thank you. This will be my go to from here on out!
Casey says
Do you have to have a mixer? I unfortunately don’t :/ can you just hand mix and it turn out ok?
Deborah says
You can definitely do it by hand – it will just take a little bit more time and muscle. 😉
Krysta says
Thank you so much for this recipe and the instructions! I love being in the kitchen and making new things, but pizza dough has always been a struggle! Leaving the dough sticky was wonderful advice and it made a very delicious pizza. Saving this as my go to recipe! Thanks again!
★★★★★
Veronica Walters says
After countless attempts at homemade pizza dough, I had all but given up.
Based on the raving reviews, I decided to give homemade pizza dough one more try with this recipe.
OH. MY. GOD.!!
The reviews were right!! This dough is superior!!! I used my bread maker to whip up the dough. My bread maker makes 3lb loaves so I figured it could handle the load and it could! I had read previous comments asking if the dough could be made in a bread maker and I’m here to report that it works perfectly! *as long as your bread maker can make up to 3lb loaves. I added the wet ingredients first. Followed by sugar, salt, flour and then yeast ontop. Ran the dough cycle. Removed it, punched it down a bit, popped it in an oiled bowl and stuck it in my oven with the light on for an hour. I then punched it down, divided into 3 dough balls and spread on pizza pans lined with a bit of corn meal. No extra flour needed at all!
If I can help it, I always handle any dough with oiled hands vs floured hands.. So this recipe was more my style!
The entire time I was eating, I just kept saying “I can’t even believe I made this!!!”. It’s THAT good.
Please please please give this recipe a try! You will NOT regret it!! It’s perfectly crisp but the crust is still soft and light!! This is now my go to pizza dough recipe! 😍
★★★★★