How to Make Pizza Dough [Recipe with Yeast]

Here’s How to Make Pizza Dough so that you get perfect results every single time. A great tasting pizza always starts with a foolproof pizza crust recipe and this family recipe for pizza dough with yeast has stood the test of time. Now, every night can be pizza night!

There is no need to go to a restaurant for a great tasting pizza. 

If you have a wood burning stove, or a pizza stone, great! But, it really is not necessary to make a great pizza crust.

You might be disappointed to learn that there will be no flipping in the air of this easy pizza dough, nor will you need a rolling pin. 

The best part is that making this simple, homemade pizza dough recipe is a lot easier than you think with ingredients you probably have in your pantry. 

Are you ready t make the best Italian pizza dough recipe in the world?

Let’s take a closer look at what you need.

Pizza Dough Ingredients:

These ingredients make 1 large pizza (15-16 inches); 2 small pizzas (10- 12 inch) or 1 rectangular pizza (10 x 15 inches).

Go to the printable recipe card found at the bottom of the page for the specific amounts of each ingredient.

Active Dry Yeast: This living microbe makes the dough expand. This recipe uses active dry yeast. If it does not foam up when combined with the sugar and water, the yeast is dead. It will be necessary to start over with another batch of yeast.

Sugar: This is the fuel needed to activate the yeast.

Water: Warm water provides the proper environment for the yeast to bloom.The water temperature should be warm to the touch, more precisely between 105 °F-110 °F.

All Purpose Flour: The total amount of flour will depend on the weather and the amount of moisture in the air. The use of a scale to measure the exact amount of dough is recommended. 

Olive Oil: A contributing factor to a soft and supple dough.

Salt: Provides the necessary flavor.

How to Make the Best Pizza Dough at home:

The magic of making pizza dough begins with yeast.

In a small bowl , dissolve 1 teaspoon of dry active yeast and 1 teaspoon of sugar in 1 cup (250 mL) of lukewarm water (105 °F-110 °F).

Within 5-10 minutes, there should be a flurry of activity as the yeast is activated. If there is no activity, you should probably start over with another batch of active dry yeast.

Meanwhile, sift all purpose flour (2¼ cups or 320 grams) in the bowl of a stand mixer.

While waiting for the yeast, let’s prep the bowl that the pizza dough will rest in. Drizzle about 1/2 teaspoon of olive oil in a large glass bowl. With your finger tips or a pastry brush, spread the olive oil on the bottom and the sides of the bowl. Set aside.

When the yeast mixture is ready, add it to the flour. Use a sturdy wooden spoon or your stand mixer, to roughly mix together, until you obtain a shaggy mass. Wait a minute or so for the flour to become hydrated. 

Next, add the salt (¾ teaspoon) and the olive oil (1 tablespoon). Salt slows down the fermentation of the yeast so it is best not to add these two ingredients together. 

Attach the dough hook and knead on low speed until dough pulls away from the sides of the bowl (about 5 minutes).

No stand mixture? No problem! Continue mixing the ingredients together with a sturdy wooden spoon and knead the dough directly in the mixing bowl. Or, transfer this “ragged” dough onto a lightly floured board and knead the dough for about 10 minutes until the dough is smooth and elastic.

Remove the freshly made pizza dough from the stand mixture. With your hands, form the dough into a smooth round ball, by rotating and pulling the dough towards the bottom of the ball. 

Place the ball of dough in the lightly greased bowl (previously prepared).

Roll the dough around in the bowl to lightly coat the entire surface. 

Cover with plastic wrap.

You now have 3 options:

1-Bake the pizza the same day the dough is made:

Allow the dough to rise at room temperature for approximately 2 hours or until double in size.

Once the pizza dough has doubled in size, gently punch down the dough. 

Gently knead the dough into a smooth round ball (or cut in half and make 2 balls if making small pizzas), by rotating and pulling the dough towards the bottom of the ball. 

Place the ball of dough back in the bowl for another 15 minutes; coat the ball with a thin layer of oil and cover with plastic wrap. This “rest period” allows the gluten to relax and in turn makes stretching the dough a lot easier. 

Then, gently transfer the ball of dough to a pizza pan that has been lightly brushed with oil or butter. With lightly oiled fingertips, gently stretch the dough.

Top with your favorite ingredients and bake.

2-Do Ahead and Cold Rise your ball of dough:

Place the ball of dough in the refrigerator for up to 5 days. You might be surprised to learn that the pizza dough will continue to grow so make sure the bowl is big enough to allow for some growth.

This is referred to as a cold rise.

It provides you with a great tasting crust and a pizza with great texture. (Source: Serious Eats).

In my humble opinion, this is the best method.

When ready to use, remove from the refrigerator.

Allow to come to room temperature.

Gently knead the dough into a smooth round ball (or cut in half and make 2 balls if making small pizzas), by rotating and pulling the dough towards the bottom of the ball. 

Place the ball of dough in a lightly greased bowl and roll the dough in the bowl to lightly coat the entire surface. Allow the dough to rest for 10-15 minutes. This will make stretching the dough a lot easier.

Then, gently transfer the ball of dough to a pizza pan that has been lightly brushed with oil or butter. With lightly oiled fingertips, gently stretch the dough.

3-Freeze your ball of dough:

Allow the dough to rise at room temperature for approximately 2 hours or until double in size.

Once the pizza dough has doubled in size, punch down the dough. 

Gently knead the dough into a smooth round ball (or cut in half and make 2 balls), by rotating and pulling the dough towards the bottom of the ball. 

Place your ball(s) of dough on a tray and place in freezer. Once frozen, place in plastic bags where they can be kept frozen for up to one month. When ready to use, thaw overnight in fridge.

When ready to use, remove from the refrigerator and bring to room temperature before stretching out the dough.

Alternatively, can be frozen before the first rise but you must plan ahead when you are ready to use your dough by allowing a cold rise in the refrigerator or at room temperature.

Pizza Dough Tips and Tricks:

What is the best temperature for the yeast to grow? Yeast is extremely sensitive to the temperature of the water, so if using active dry yeast, you should have a thermometer reading between 105 °F and 110 °F.

How do I know if my dough has doubled in size? The dough can be tested by pressing two fingers into it; if there is an imprint, the dough has doubled in size.

Ready to use your ball of refrigerated dough? Great! Remove from fridge and allow 1-2 hours for the dough to reach room temperature.

How to stretch pizza dough: Transfer the ball of pizza dough from the bowl to your pizza pan. With lightly oiled finger tips, begin to push and gently poke at the dough, stretching it as you go along (I have a small bowl filled with about 1 teaspoon of oil). Remember to dip your fingers in the olive oil as you are “pushing” the dough into place. For a thin crust pizza, add your favorite topping and bake immediately; for a thick crust pizza allow to rest up to 30 minutes, then add your toppings and bake immediately. 

The top of the stretched out dough will have a very thin layer of oil. If interested, here is a great article on how oil affects the dough.

My pizza dough won’t stretch: If you are having difficulty stretching out your dough, allow it to rest for another 10-15 minutes. Also, make sure it is at room temperature as cold pizza dough is difficult to stretch. Finally, try greasing your pizza pan with a thin layer of butter.

Finally, in order to have a great pizza crust, you need a hot oven. So always preheat your oven for at least 60 minutes before cooking your pizza.

That’s it!

It’s now time to dress up your pizza!

Easy Pizza Recipes we love:

Potato Pizza

Pesto Pizza Recipe

Margherita Pizza

Origins of the recipe for pizza dough:

As you can well imagine, this family recipe for Italian pizza dough belonged to my mom. It would often be topped with this Homemade Pizza Sauce Recipe.

Growing up Italian meant Friday night was pizza night. I can still remember rushing home from school because I wanted to help my mom make the pizza.

She would always wait for me.

♥♥♥ 

You are going to love my mom’s recipe. It makes a crust that is crisp yet soft and chewy. 

It really is the perfect crust for all of your favorite pizza toppings.

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

Ciao for now,

Maria

★★★★★ If you have made this pizza dough recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

How to Make Pizza Dough

Have you ever considered making your own homemade pizza dough? It is easier than you think especially if using this family recipe for the best Pizza Dough.

5 from 2 votes

Print Pin Rate

Course: Main

Cuisine: Italian

Keyword: how to make pizza dough, Italian pizza dough recipe, pizza dough recipe

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 4 servings

Calories: 300kcal

Author: Maria Vannelli RD

Ingredients

• 1 teaspoon active dry yeast
• 1 teaspoon granulated sugar
• 1 cup lukewarm water 105 °F-110 °F
• 2¼ cups all purpose flour 320 grams
• ¾ teaspoon salt
• 1 tablespoon olive oil

Instructions

• Measure the yeast, sugar and lukewarm water in a small bowl and let it proof for about 5-10 minutes.
• Sift the flour in the bowl of a stand mixer.
• Add the yeast mixture and combine roughly with a sturdy wooden spoon or your stand mixer. The dough will have a “ragged” look. Let it stand for about 1 minute for the flour to hydrate.
• Add the salt and the oil.
• Attach the dough hook and knead for about 5-6 minutes. Dough pulls away from the sides of the mixing bowl when done.
• Alternatively, can be kneaded by hand.
• Dough can be used immediately, refrigerated or even frozen. Refer to detailed explanation in text.

Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Video

Notes

What is the best temperature for the yeast to grow? Yeast is extremely sensitive to the temperature of the water, so if using active dry yeast, you should have a thermometer reading between 105 °F and 110 °F.

How do I know if my dough has doubled in size? The dough can be tested by pressing two fingers into it; if there is an imprint, the dough has doubled in size.

Ready to use your ball of dough? Great! Remove from fridge and allow a few hours for the dough to attain room temperature.

How to stretch pizza dough: Transfer the ball of pizza dough from the bowl to your pizza pan. With lightly oiled finger tips, begin to push and gently poke at the dough, stretching it as you go along (I have a small bowl filled with about 1 teaspoon of oil). Remember to dip your fingers in the olive oil as you are "pushing" the dough into place. For a thin crust pizza, add your favorite topping and bake immediately; for a thick crust pizza allow to rest up to 30 minutes, then add your toppings and bake immediately. 

My pizza dough won't stretch: If you are having difficulty stretching out your dough, allow it to rest for another 10-15 minutes. Also, make sure it is at room temperature as cold pizza dough is difficult to stretch. Finally, try greasing your pizza pan with a thin layer of butter.

These ingredients make 1 large pizza (15-16 inches); 2 small pizzas (10- 12 inch) or 1 rectangular pizza (10 x 15 inches).

Recipe can easily be doubled or even tripled if planning to freeze a big batch of dough. Divide in thirds. Freeze dough balls individually.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

Nutrition

Serving: 1serving | Calories: 300kcal | Carbohydrates: 55g | Protein: 8g | Fat: 4g | Sodium: 293mg | Potassium: 103mg | Fiber: 2g | Sugar: 1g | Calcium: 11mg | Iron: 3.3mg

Tried this recipe?Mention @shelovesbiscotti or tag #shelovesbiscotti!

This post was originally published on April 22, 2017 and republished on July 1, 2019 with updated content, photos and a video. Thanks for watching and sharing!