Homemade pizza dough needs just flour, water, yeast and salt, and about 10 minutes of hands-on work. Mix it, let it rise for an hour or so (or overnight in the fridge for more flavour), then shape and bake on a very hot surface for a crisp base.
This recipe makes enough for two 30 cm (12 inch) pizzas. It is gentle on beginners and easy to scale.
Ingredients
- 500 g / 4 cups strong bread flour, or all-purpose (plain) flour, plus extra for dusting
- 325 ml / 1 1/3 cups lukewarm water (about 30 C / 86 F)
- 7 g / 2 1/4 teaspoons instant (fast-action) yeast
- 10 g / 2 teaspoons fine salt
- 1 tablespoon olive oil, plus extra for the bowl
- 1 teaspoon sugar (optional, helps the yeast)
Allergens: this dough contains wheat (gluten). It is vegan as written. Toppings such as cheese (milk), pesto (nuts, milk) or sausage may add other allergens, so check labels.
Weighing the flour with kitchen scales is more accurate than cups. If you use cups, spoon the flour in and level it off rather than scooping.
Homemade pizza dough method
- Stir the yeast and sugar into the water and leave for 5 minutes until slightly foamy. If you use instant yeast you can add it directly to the flour.
- Combine the flour and salt in a large bowl. Pour in the yeast water and oil. Stir until a shaggy dough forms.
- Tip onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and springy. Alternatively use a stand mixer with a dough hook for about 6 minutes.
- Shape into a ball and place in an oiled bowl. Cover with a damp cloth or cling film.
- Let it rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
- Heat the oven to its highest setting, 250 C (480 F) or as hot as it will go, with a baking stone, upturned tray or heavy baking sheet inside for at least 30 minutes.
- Divide the dough in two. Press and stretch each piece into a round on a floured surface, leaving a slightly thicker rim.
- Add toppings sparingly, slide onto the hot surface and bake for 8 to 12 minutes, until the crust is golden and bubbly.
Rising options compared
| Method | Time | Result |
|---|---|---|
| Warm room | 1-1.5 hours | Quick, mild flavour |
| Room temperature | 2-3 hours | Slightly deeper flavour |
| Fridge (cold rise) | 12-48 hours | Best flavour and chew |
For a cold rise, cover the dough tightly and refrigerate. Take it out about an hour before shaping so it relaxes and becomes easy to stretch.
Shaping tips
Be gentle
Press the air out from the centre, not the edges, to keep a puffy rim. If the dough springs back, let it rest for five minutes and try again; the gluten simply needs to relax.
Go thin on toppings
A thin layer of tomato sauce and a modest scatter of cheese bake better than a heavy pile. Wet toppings, such as fresh mozzarella or vegetables, should be patted dry first so the base stays crisp.
Troubleshooting
- Dough is too sticky: add a tablespoon of flour at a time as you knead, but resist adding too much.
- Dough is tough: it may need a longer rest or a slightly wetter mix.
- Base is pale and floppy: preheat longer and use the hottest shelf.
- Dough did not rise: the yeast may be old or the water too hot. Use lukewarm water and check the expiry date.
Storing and freezing
Wrap individual dough balls and freeze for up to a month, then thaw in the fridge overnight. Baked pizza leftovers keep for three or four days in the fridge. If you enjoy dough work, our baking bread basics uses many of the same techniques.
Make it a meal
Pizza night goes well with a crisp side. Try one of our seasonal salads. If you like making ahead, the meal prep basics guide explains how to portion and freeze extras. Keeping basics such as flour, yeast and canned tomatoes on hand also means pizza night is always possible.
Key takeaways
- Four ingredients and a good knead get you a reliable dough.
- A slow, cold rise adds flavour with almost no extra effort.
- Preheat your oven and baking surface thoroughly.
- Keep toppings light to protect the crust.
For more cooking guides, browse our food and recipes category.
Frequently asked questions
Can I use plain flour instead of bread flour?
Yes. The crust will be a little softer and less chewy, but still delicious.
Do I need a pizza stone?
No. An upturned baking tray heated in the oven works well.
Can I make the dough ahead?
Yes. Refrigerate it for up to two days or freeze it for up to a month.
Why is my dough elastic and hard to stretch?
The gluten is tight. Cover it and rest it for 5 to 10 minutes, then try again.
Photo: Woman topping with tomato sauce a homemade pizza dough. by Nenad Stojkovic, CC BY 2.0, via Wikimedia Commons
