Simple Pizza Dough Recipe (2024)

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PIzzeria style hand-tossed pizza dough that you can make right at home. No special pizza oven needed either!

Having a pizzeria in our family for a couple of decades, you become “known” for your amazing pizzas and dough.

Simple Pizza Dough Recipe (1)

Any successful pizzeria, you’ll always get the begging requests for your dough recipe. It’s very flattering but if they gave out their pizzeria dough recipe then why would someone patron them when they can make it at home?

Pizza dough pretty much all contains the same ingredients – flour, water, oil, yeast, salt. However, it’s the amounts and types of stuff you put in that separate your dough from a cardboard 99cents pizza to an OMG-I-WANNA-MAKE-BABIES-WITH-YOU-PIZZA!

Simple Pizza Dough Recipe (2)

I created this hand-tossed NY-style dough that is easy to make and crazy easy.

Plus you’ll be able to make pizzeria-style pizza at home.

It comes together beautifully, has a great texture, and chew to it. It crisps up beautifully while leaving the crust interior soft and chewy. THAT makes, for me, the perfect pizza.

Simple Pizza Dough Recipe (3)

This is a simple basic pizza dough that rivals most others. Now you can easily mix it up by adding seasonings to it – maybe some garlic powder, oregano, red pepper flakes, or even some ground Parmesan.

Make it your own! You really can’t go wrong with this dough. It’s foolproof and makes amazing pizza.

Simple Pizza Dough Recipe (4)

The trick to this dough is to not over-knead it or add in more flour than necessary.

Often I’ll see folks stretch it out with a ton of flour. The pizza ends up coming out white on the edges (because of the excessive flour) or tough/dry.

The dough should be tacky but not stick to your fingers.

Same day vs Cold Ferment Dough

I am a huge fan of cold-ferment dough. I always do this and can count on one hand the times I’ve made same-day dough. Does same-day dough work? Absolutely!

The difference – taste and texture.

The slow cold rise will help build the flavors. When you chill your dough in the fridge, you’re cold-fermenting/retarding your dough to help slow down the activity of the yeast. The cooler temps help the dough produce a better flavor and produce carbon dioxide slower. This means your dough won’t proof up like a balloon too fast.

Next, texture. This is absolutely key for pizza dough. This allows autolysis to occur. Autolysis is basically where gluten structure improves and that the enzymes in flour essentially get their act together and adhere to the gluten.

That being said, you can make the same-day dough and still get good pizza results but trust me on this, test it out at home and taste the difference!

One caveat – if you’re doing a cold-ferment, use COOL water, not warm.

Simple Pizza Dough Recipe (5)

Freezing Dough and Thawing Instructions

  1. After the dough rests for the first 30 minutes and you form them into 2 separate balls, place them on a light floured rimmed baking sheet, and stick them into the freezer uncovered.
  2. Once they are frozen to the point they are firm, remove them from the freezer, double wrap each one tightly in plastic wrap and place into a freezer-safe bag. This will last for up to 3 months.
  3. When you’re ready to use it, take one (or both) out of the freezer the night before using it and let them thaw in the fridge. Lightly spray the dough with cooking spray and cover with plastic wrap (make sure no air hits them.).
  4. A few hours before baking, remove them from the fridge, place them in 1 or 2 bowls lightly sprayed, cover with plastic wrap and allow to rise again. They may not fully double in size but they will puff up considerably.
  5. Once they are puffed up, simply stretch and bake as normal.


Simple Hand Tossed Pizza Dough Recipe

  • Author: The Kitchen Whisperer
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: ~30 minutes not including proofing
  • Category: Baking
  • Method: MIxer
  • Cuisine: Pizza

Pizzeria-style hand-tossed pizza dough that you can make right at home. No special pizza oven is needed either!


  • 1 packet platinum instant yeast (2 1/4 teaspoon or 1/3 of a 2-ounce block (so .66 ounces of cake yeast)
  • ~304 grams of water or 1 1/4 cups * if using same day use warm water(105-115 degrees F/40-46 degrees C). If fermenting overnight in the fridge use cold water. This will give you 64% hydration. You can go up to 350 grams of water if you want higher hydration (if you’re using a strong 00 flour)
  • 10 grams or 2 1/4 teaspoon olive oil
  • ~475 grams or 3 – 3 1/2 cups 00 Pizza flour or any high-gluten bread flour, plus extra as needed
  • 8 grams (1.4 teaspoons) of sea salt


  1. If using Active Dry yeast, you need to proof it first. Proof the yeast by pouring the yeast into the water in a bowl of your stand mixer and gently stir until the yeast dissolves. *Cake yeast you make have to break up with your fingers. If using Instant Yeast, you do not need to proof it. Just add the water and yeast to the bowl and skip to step 3.
  2. Let the yeast and water stand until foamy, about 5 minutes*. If using cold water, just mix and move to the next step as the yeast won’t quite bloom with cold water.
  3. Once the yeast has bloomed (if you’re using cake or active dry yeast), add in the flour and fit your mixer with a dough hook. Mix on low just until loosely combined. Add in the salt while the mixer is running stopping if need be to scrape down the sides. After 3 minutes of mixing, drizzle in the oil.
  4. Mix until a soft, smooth elastic ball form; ~8-10 minutes. The dough should pull away from the sides of the bowl but still be wet/tacky to the touch. If need be add a tablespoon of flour or so to help combine. If it’s too dry, you may need to add a few tablespoon of water. Remove the dough from the bowl and place it on a very lightly floured surface. Give it a few kneads to form the dough into a smooth ball tucking the ‘ends’ underneath.
  5. Allow the dough to rest, covered for 30 minutes. After 30 minutes, using very lightly floured hands, knead the dough gently by hand just to smooth it out and divide into smaller portions. If using the same day, divide the dough in half, shape as balls, and put in 2 separate bowls (covered) and allow to rise until doubled in size; about 60-90 minutes. *If you’re placing in the fridge, divide into 2 equal-sized balls, and place in 2 bowls covered with plastic wrap (just be sure it has enough room to rise) and refrigerate (covered) between 48-72 hours. The slow cold rise will help build the flavors. *My personal favorite
  6. Place one rack on the lower third of your oven. On that place a pizza stone. It’s recommended you use 2 when you bake pizza. Place another rack on the upper ledge and place the 2nd pizza stone there. When ready to use, preheat the oven to 550F. If you’ve had the dough in the fridge, bring out to room temperature at least an hour prior to baking. If you use a pizza stone, follow the manufacturer’s instructions on heating that up.
  7. Stretch out your dough on a very lightly floured surface (trying not to work it too much as you want the ‘gas’ left it in – that’s what causes the bubbles and crispy airiness of the dough).
  8. Place the dough in a pizza pan, directly on a Pizza Stone stone or on a Pizza Screen – whatever your preferred method.
  9. Top with your favorite toppings and bake for 8-12 minutes depending on what you’re cooking it on.


The Total Time does NOT include the proofing time since some do same day while others do 48-72 hour proofing

This makes enough dough to make :

  • 3 – 265 gram dough balls

Pizza Stone
Pizza Screen
Pizza Peel

*Note: 12/7/16 The original recipe called for 2 1/2 cups of bread flour. After re-testing it I’ve found that you get better results at around 3 cups of flour plus a little extra for dusting.

Recipe Card powered bySimple Pizza Dough Recipe (7)

Simple Pizza Dough Recipe (2024)


What is basic pizza dough made of? ›

There are five key ingredients for creating pizza dough: flour, active dry yeast, water, salt, and olive oil.

What is the secret to making good pizza dough? ›

There are many tricks to achieving a tasty, homemade pizza dough that rises into a beautiful pizza crust, such as making sure your ingredients are at right temperature, using half bread flour for a stronger dough and half all-purpose flour for a nice rise, substituting honey for sugar to help caramelize the crust and ...

Do you cook pizza dough before adding ingredients? ›

If you're baking the pizza in the oven, whether on a pizza stone or not, I always pre-bake the dough for 4-5 minutes before adding toppings, to make sure the pizza dough cooks crisp on the outside and soft and airy in the middle. Once you add the Pizza Sauce and toppings, return it to the oven to finish baking.

What is the most important ingredient in pizza dough? ›

Flour is the main ingredient in pizza dough, and the type you use can have a big effect on the end result. All-purpose flour will work fine, but if you want a chewier crumb and a better hole structure, you should consider buying yourself some high protein bread flour.

What are the three main ingredients in pizza? ›

Pizza has three main elements: crust, sauce, and toppings. All of them have a variety of preparation methods. Crust: Traditional pizza crust is similar to bread dough. It's a combination of flour, water, yeast, sugar, salt, and oil.

What not to do to pizza dough? ›

The Most Common Mistakes When Making Pizza
  1. Not Letting the Dough Rest. ...
  2. Not Kneading the Dough for Long Enough. ...
  3. Using a Rolling Pin to Form the Dough. ...
  4. Overloading Pizza Toppings. ...
  5. Not Letting the Pizza Cook for Long Enough.

Should you oil pizza dough before baking? ›

Although oil in pizza dough is not required, it may be helpful. The oil improves the dough's stretchability while also keeping it hydrated. When you bake the dough, you can see how this process works, and the oil keeps the dough supple even after cooking.

What adds flavor to pizza dough? ›

12 Ways To Add More Flavor To Pizza Crust
  1. Let the dough rise in the refrigerator. ...
  2. Take advantage of a pizza stone or steel. ...
  3. Use a sourdough base. ...
  4. Stuff the crust like Pizza Hut. ...
  5. Swap in beer for dry yeast. ...
  6. Make sure your oven is hot. ...
  7. Opt for a gluten-free alternative instead of flour. ...
  8. Baste crust with oil, then butter.
Jan 19, 2023

Does water and flour make pizza dough? ›

All pizza dough starts with the same basic ingredients: flour, yeast, water, salt, and olive oil. Here's the breakdown of what I use in my homemade pizza crust recipe. The full printable recipe is below.

Is water or milk better for dough? ›

Consequently, dough made with milk should come softer from the mixer than dough made with water. Other aspects of milk in yeast doughs include: Dough may be mixed more intensively.

Is it better to make dough with milk or water? ›

The fat and lactose in milk help with tenderizing the crumb of the bread making it softer and sweeter. The crust of the bread also gets more caramelization. Be aware that bread made with milk should not be baked at too high of a temperature to prevent it from browning too much too soon.

What happens if you don t let pizza dough rise before you cook it? ›

If you don't let pizza dough rise, then it will not be able to trap the air bubbles that make for a light and airy crust. This will result in flat and dense bread that won't have much flavor or texture.

Should homemade pizza crust be prebaked? ›

Of course you do. Parbaking, or partially baking the dough to its halfway point in advance can save you a ton of time on pizza party day. You just have to top it and toss it back in the oven before you want to sit down and eat. This is also a great way to get everyone involved in the pizza-making experience.

What happens if you don't pre-bake pizza dough? ›

What happens if you don't pre-bake pizza dough? - Quora. Par baking pizza crust is not done nearly as often as baking the pizza and the crust at the same time. Just make your pizza dough and stretch it out or roll it out to the thickness you like. If it shrinks, just wait 5 to 10 minutes and stretch some more.

What is the difference between pizza dough and regular dough? ›

The water-to-flour ratio in pizza dough is also different from that of bread dough, with more water being used for a softer and more pliable crust. This allows for the dough to be stretched and shaped into a thin, round crust that is then topped with sauce, cheese, and other toppings before being baked in a hot oven.

What flour is pizza dough made of? ›

The best flour for making Deep-Dish Pizza Dough is all-purpose flour. In bakeries and pizzerias, Pizza Flour is often used because it is a high-protein flour that produces a light and airy crust. However, all-purpose flour will also work well for Deep-Dish Pizza Dough.

Is pizza dough self rising or plain flour? ›

What is the best flour for pizza dough? Plain all-purpose flour is all you need for homemade pizza dough. Yep, no need for any fancy flours like '00' flour, bread flour or even self-raising flour. Standard plain flour will give you a great result.

Is pizza dough just bread dough? ›

Bread dough and pizza dough aren't the same. However, you can use them interchangeably with a few tweaks in the recipes. Bith pizza dough and bread, though, can give similar results with a bit of trying. The main dissimilarity between pizza dough and bread dough is the way they are handled.


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