Chefs around the world agree: This is the best pizza dough recipe! It’s a reliable resource for preparing pizza dough with the perfect moist texture, every time.
Are you ready for next level pizza dough? Alex and I have spent the last 10 years becoming experts in homemade pizza. We’ve interviewed chefs and researched how best to make it at home, with a few trips to Italy. Therefore, we are happy to share our very best pizza dough recipe! The basic recipe was originally published in our cookbook, Pretty Simple Cooking, but we’ve made a few changes to make it consistent. better. You don’t need any special equipment, just your bare hands and a passion for pizza. Here are all of our secrets to making pizza dough!
Video 1: How to make pizza dough
Here’s a video we put together to show you how to make pizza dough, from kneading to stretching! Making good dough is all about getting your hands dirty. Watch the video first, then scroll down to the recipe to try it yourself.
Best flour for pizza dough
What Makes the Best Homemade Pizza Dough Recipe Possible? Use good flour. Over the years we have found that if you want the perfect texture, use the flour used by professional pizzerias! The best flour for pizza dough? Tipo 00, a special Italian type of finely ground flour! We order ours online and only use it for our pizza dough.
Tipo 00 gives the perfect fluffy, fluffy texture, but that’s not a requirement. If you prefer You can use all-purpose flour here. Pizza base is always on the next level: crispy on the outside and soft on the inside!
Order It! Tipo 00 Flour $15
How do you make pizza dough (4 tips)
Making homemade pizza dough is a fairly simple process. The only part that requires some skill is the stretching. There’s proof time too, so remember to include that in your pizza party! Here are some things to keep in mind when making pizza dough:
1) Chill the dough 1-3 days before baking (optional!).
Alex and I have interviewed some of America’s top pizza parlor chefs and we all agree. The best pizza dough is made ahead of time and refrigerated for 2-3 days before baking. This helps with natural fermentation and provides a complex nutty flavor! If possible, prepare this recipe 2-3 days before your pizza night. Of course, it is not always possible to anticipate so much! We often don’t either. You can skip this and the batter will still be amazing. (Promise.)
2) Knead the dough by hand or use a stand mixer.
Contrary to what you might think, you don’t need any special equipment to make pizza dough. Simply knead by hand! Alex and I love the tactile nature of hand kneading. But if you have a KitchenAid or stand mixer it does a fantastic job and is completely self contained. The kneading time is 8 minutes in both cases. If you don’t have a stand mixer, you can also use our food processor pizza dough recipe. (It’s still delicious, but not as perfect as this recipe.)
3) Let the dough rise for 45 minutes.
It only takes 8 minutes to knead, so most of the time it takes to make pizza dough is proving or “too proof”! This recipe takes 45 minutes to rise. This means that you should start preparing the recipe about 1 hour before eating your pizza. (Or make ahead and refrigerate as above.)
4) pStretching the dough takes some practice (watch the video) !
Need to throw the pizza dough in the air like you do at your favorite pizzeria? No. Pat the dough in a circle, then drape it over your knuckles to stretch it. If the dough doesn’t stretch, lay it down and let it rest for 1 minute. After resuming, the gluten has relaxed and it is possible to stretch.
Video 2: How to stretch pizza dough
Because the stretching process is so tactile, we made another video on how to stretch pizza dough! Remember, avoid the urge to pull or tear the dough. When the dough stops stretching, lay it flat and let the gluten in the dough relax a bit. This way you can stretch it into a perfect circle! See below.
Variations of Dough
Here are some variations on this pizza dough recipe if you’re looking for other options:
Ready for the recipe?
And that’s it! Head over to the recipe below to follow our step-by-step guide to making pizza dough. Let us know what you think in the comments below. See More pizza resources below the recipe for toppings ideas!
This pizza dough recipe is…
Vegetarian, vegan, plant-based and dairy-free.
The description
Chefs around the world agree: This is the best pizza dough recipe! It’s a reliable resource for preparing pizza dough with the perfect moist texture, every time.
For the best possible pizza dough, we recommend this pizza stone. Here’s why we love it.
- 500g* Tipo 00 or all-purpose flour (3⅓ cups)
- 8 grams Instant or active dry yeast (2 teaspoons)
- 7 grams kosher salt (1 teaspoon)
- 338 grams Hot water (1 ¼ cup + 3 tablespoons)
- 13 grams olive oil (1 tbsp)
- Mix the flour, salt and yeast in a bowl or the bowl of your food processor. Stir to combine. Add water and olive oil and stir until a soft dough forms. Turn the dough out onto a floured surface.
- Knead the dough by pressing it with the base of your palm, then shape it into a ball. Continue kneading for 8 minutes, until dough is fluffy and has a smooth, stretchy surface. If the dough is very sticky, add a little flour while kneading. Alternatively: Attach the dough hook to a stand mixer and start the mixer on medium-low speed, then knead for 8 minutes.
- After kneading, divide the dough into 3 equal pieces. With floured hands, gently form each half into a ball (spherical shape) by folding the dough over itself. Place each ball on a floured work surface and brush the dough with a little olive oil to keep it moist. Cover each ball with a damp towel and let rise until doubled in size, about 45 minutes to 1 hour.
- The paste can be used immediately. However, for BEST flavor, transfer batter to separate sealed containers large enough for batter to double again and refrigerate for 2-3 days. (Alex and I don’t always do this, but we try when possible as it yields a remarkably nutty, unique flavor that truly is the best homemade pizza dough you’ve ever had.)
- **If you use the dough after chilling: On the day of service, remove the dough from the pans, place on a lightly floured surface covered with a tea towel, and allow to come to room temperature for 30 to 45 minutes before stretching.
- To stretch the dough, place it on a lightly floured surface and gently press in circles, turning several times and adding a pinch of flour if too sticky. Once you have a circle of about 8 inches, take the dough and gently drape it over the knuckles of both your hands. Twist it slowly and allow gravity to stretch it into a circle about 11 inches in diameter. Do not overwork or fold the dough. When the dough stops stretching, lay it down and let it rest for a few minutes, after which it will stretch more easily.
- We bake our pizzas at 500F and use a pizza peel to transfer them to a preheated pizza stone in the oven: Baking time is around 5-7 minutes. Check out our pizza recipe posts for cooking instructions.
Remarks
*Using a food scale ensures you get consistent results every time! We use this one.
- Category: Basic Recipes
- Method: Cooked
- Kitchen: Italian
Keywords: How to Make Pizza Dough, Best Homemade Pizza Dough, Best Pizza Dough Recipe, Make Pizza Dough
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Last update: January 2020
