This is the absolute best Italian pizza dough recipe. This homemade dough, rolled thin for a crisp yet slightly chewy pizza crust, follows the traditional Neapolitan style.
Use this pizza dough to make my chorizo pizza or my prosciutto pizza, and use my pomodoro sauce or red pepper sauce for pizza topping.
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⭐️ Why this recipe works
- Customization: Making pizza at home allows you to customize your toppings and experiment with different flavor combinations.
- Healthier options: When you make pizza at home, you can control the ingredients and make healthier choices.
- Budget-friendly: Making pizza at home is more cost-effective than ordering from a pizzeria.
🧾 Ingredient notes
You only need 4 basic (and cheap) ingredients to make your own dough.
- All-purpose flour: Provides structure and chewiness to the dough. *For a chewier crust, you can substitute with bread flour or Tipo 00 flour.
- Active dried yeast: Leavens the dough, helping it rise and creating air pockets. *Ensure yeast is fresh and active for the best results.
- Sea salt: Enhances flavor and controls yeast activity. *Fine sea salt dissolves more easily in the dough.
- Olive oil: Adds richness and helps the dough become more pliable and easier to work with. *Extra virgin olive oil adds a richer flavor.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Pizza dough recipe step-by-step
1 & 2: Mixing Ingredients
- Start by adding the dry ingredients into a medium-large mixing bowl. There is no need to sift the flour. Stir in the salt and dry yeast, using a fork to ensure everything is well-mixed.
- Measure out warm water and add the olive oil to it. Pour the liquid into the flour and yeast mixture. Use a wooden spoon or spatula to bring the dough together. The dough will look soft and shaggy at this stage.
3: Kneading the Dough
- Kneading the dough is the most crucial step in making homemade pizza dough. This process develops the gluten, which creates the structure and chewiness of the dough, trapping air and ensuring a well-risen crust. Turn the dough onto a lightly floured surface and knead by hand for about 5 minutes until it is soft and smooth and springs back when gently pressed.
- You use a stand mixer with the paddle attachment and mix for about 5 minutes. The same visual cues apply: the dough should be soft, smooth, and springy.
4 & 5: Rising and Preparing for Baking
- Once the dough is smooth and springy, drizzle it with olive oil. Cover it back in the bowl with a clean tea towel. Leave it to rise in a warm place for about 45 minutes until it has doubled in size. To check if the dough is ready, gently press your index finger into the dough to create an indentation. If the indentation remains, the dough is ready. If it springs back, cover the dough and let it rise for another 15 minutes.
- Preheat the oven to 400ºF (200ºC). Turn the dough out of the bowl and place it on a clean work surface. Gently press the dough out, starting from the center of the pizza base and working out to the edge. If you like a soft and fluffy crust, leave a ¼-inch border around the edge of the pizza dough.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Temperature
- Water Temperature: Lukewarm water (around 105°F/40°C) helps activate the yeast without killing it.
- Dough Temperature: Allow the dough to rest and rise at room temperature. A slow, cool rise in the refrigerator can develop better flavor over 24-48 hours.
- Proper Kneading
- Knead the dough until it’s smooth and elastic, taking about 10 minutes by hand or 5 minutes with a stand mixer. This develops the gluten network, which is essential for a good rise and texture.
- Dough Handling
- Handle the dough gently to avoid deflating it. Use your fingertips to stretch and shape it, preserving the air bubbles contributing to a light, airy crust.
- Stretching Techniques
- Avoid using a rolling pin, which can make the dough dense. Instead, stretch the dough by hand, rotating and gently pulling it from the center outward.
🍯 Storing and defrosting pizza dough
Fridge Storage:
- Let dough rise at room temperature for 1-2 hours until doubled in size.
- Divide into individual portions and shape into balls.
- Lightly coat it with olive oil and wrap it in plastic wrap.
- Place wrapped dough balls in airtight containers or resealable bags.
- Store in the fridge for up to 3 days.
- Before baking:
- Let dough sit at room temperature for 30-60 minutes before stretching and baking.
Freezer Storage:
- Let dough rise at room temperature for 1-2 hours until doubled in size.
- Divide into individual portions and shape into balls.
- Lightly coat it with olive oil and wrap it in plastic wrap.
- Place wrapped dough balls in resealable freezer bags and label with the date.
- Freeze for up to 3 months.
- Defrost:
- Thaw in the fridge overnight.
- Let dough sit at room temperature for 30-60 minutes before use.
Did you make this pizza dough recipe? Please leave a star rating below, and be sure to tag me when you share a photo on social media—I love seeing what you’re up to in the kitchen!
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The Best Easy Italian Pizza Dough
This is THE BEST Italian pizza dough you will ever make. Easy to make without a mixer, and it bakes up with a crispy base and a chewy crumb. Load on all your favorite toppings or keep it simple with cheese and tomato sauce.
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Servings: 4 Bases
Ingredients
- 4 cups all-purpose flour
- 2 ¼ teaspoons instant yeast
- 1 teaspoon fine sea salt
- 3 tablespoons extra virgin olive oil
- 1 ¼ cups warm water, 110°F or 43°C
Instructions
Mix Dry Ingredients:
- In a mixing bowl or the bowl of a stand mixer, combine the flour, yeast, and sea salt.
Prepare Wet Ingredients:
- Measure the warm water (110°F or 43°C).
- Add olive oil to the water and whisk together.
Combine Ingredients:
- Make a well in the center of the flour mixture.
- Pour in half of the water-oil mixture.
- Begin mixing with your hands or a dough hook if using a stand mixer.
- Gradually add the remaining water mixture until the dough forms a shaggy but not sticky consistency.
Knead the Dough:
- By Hand: Turn the dough onto a lightly floured surface and knead for 10 minutes.
- By Mixer: Set the mixer to medium/low speed and mix with the dough hook for 5 minutes.
- The dough should be smooth and springy. If it doesn't spring back when gently pressed, knead for an additional 2-3 minutes.
First Rise:
- Place the dough in a lightly oiled bowl.
- Cover and let it rise in a warm place for about 30 minutes or until doubled in size. In a cooler kitchen, this may take up to 1 hour.
Divide and Store:
- Once risen, punch down the dough to release the air.
- Divide into 4 balls.
- Wrap unused dough in plastic wrap or place in freezer bags and freeze.
Shape the Dough:
- On a lightly floured surface, press the remaining dough from the center outward, leaving a ½-inch border for a fluffy crust.
Prepare for Baking:
- Place the shaped dough on a lined baking tray or pizza stone.
- Top with your favorite sauce and toppings.
Bake:
- Preheat the oven to 400°F (200°C).
- Bake for 12-15 minutes, or until the crust is golden and toppings are cooked.
Notes
- Use your hands to shape the dough for a rustic, authentic pizza base.
- Proper kneading is crucial for a chewy crust. If you don't use a mixer, ensure the dough is smooth and elastic by hand.
- High oven temperature improves pizza quality. If possible, use a pizza stone for better results.
- Nutritional information is per pizza base, equivalent to a pizzeria medium.
Nutrition
Calories: 760kcal | Carbohydrates: 131g | Protein: 21g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 788mg | Potassium: 265mg | Fiber: 7g | Sugar: 0.5g | Vitamin C: 0.03mg | Calcium: 31mg | Iron: 8mg
have you made this recipe? I'd love to see it! Tag me @salted_mint or use #saltedmint!
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Sherman says
This is the best homemade pizza dough I've ever tried. Absolutely amazing!
Debs says
So happy that this recipe was a hit! 🙂
Amy K says
Can I leave it to fridge proof overnight?
Debs says
Absolutely you can. Just be sure to place it in a container big enough to hold it all, otherwise it may spill over and make a mess in your fridge. 🙂
Angie T says
This dough came together quickly and had an amazing taste. I did have 2 questions: Is the dough supposed to double in size in the 30 minute rise time & when you mention cutting into 4 pieces - are each of those supposed to make a 12" pizza? I ended up making 2 - 12" pizzas with this - but maybe I should have made them thinner?
Asma says
Can you scale this recipe up to make a lot of pizza dough and then freeze it?
Amanda says
The recipe says the 1 cup “00” flour is optional. If I don’t have that would I use all bread flour? Thanks!
Debs says
Hi Amanda, So sorry I missed this comment. Yes. All bread flour is the way to go if you don't have "00" flour. Enjoy.
JaneMarie says
Very easy to make! I am new to bread and this was a breeze. Tastes delicious! Only comment is that I had to bake it about twice as long as the recipe calls for.
Debs says
So glad that you loved this recipe! It's on the menu in our house at least once a week!
Kalie says
My go to pizza dough recipe now! Thanks so much for sharing ?
Debs says
Thanks so much Kalie! I love hearing this!!!
Debbie says
Tried this recipe with all purpose flour, with excellent results. Quick and easy!
Debs says
Thanks so much Debbie! Love hearing this.