Homemade Pizza Dough
Homemade Pizza Dough
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Homemade Pizza Dough

5 stars (266) Rate this recipe
Preparation
10 MIN
Waiting
35 MIN
Makes
Two 20-cm (8-inch) pizzas
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Ingredients

Preparation

  1. In a bowl, combine the water, yeast and sugar. Let stand until the mixture foams on top, about 5 minutes.
  2. In a food processor, it is important to work with the plastic blade or the dough hook. Combine the flour and salt. Increase the speed to medium and add the yeast mixture until a soft ball forms.
  3. Remove the dough from the bowl and knead for a few minutes on a floured surface to prevent sticking.
  4. Place in a lightly oiled bowl and cover with a clean cloth. Let the dough rise for about 30 minutes in warm and draft-free area. Cut the dough in half.
  5. Use the pizza dough immediately or refrigerate it (less than 48 hours), otherwise place it in an airtight bag and freeze.
  6. This recipe will make two 23-cm (9-inch) thin-crust pizzas or two 20-cm (8-inch) thicker crust pizzas.
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Note

This pizza dough recipe is very simple and only takes about 10 minutes to prepare. I make mine in the food processor, but it is not essential. If you don’t have a food processor, make a well in the flour and salt and pour the liquids to the center. Work with your fingers gradually adding dry ingredients to the liquids. What is important is to get a soft dough and to let it rise in a warm place. Freezes well.

Comments

  1. This is perfect! Made it in the food processor with the exact amounts as listed; quick, delicious, and much better than take out. Thanks, Ricardo!

  2. Not here to troll with one star but I think you are a cup short of flour. The current proportions make an unusable dough.

  3. A little sticky , but most dough recipes are. You have to use a little extra flour during the rolling process. Simple, but works great.

  4. This is a great crust but I believe there is a mistake in the proportions bc the dough is too sticky to be useable. Maybe bc I am not using a food processor but a mixer instead. Had to add a good 1/2c flour and still sticky enough to need to butter my hands before I could shape it. A rolling pin we’d be out of the question. But great crust once baked, worth the aggravation.

  5. Made it tonight. I turned out amazing. 5 stars! Measured 2 cups of all purpose flour and they weighed exactly 300g. Added a bit more flour to the food processor for the right consistency. I let it rise in the cold oven with the light on.

  6. Hi, I have a question. Cup measurements, If 1 cup of water is 250ml, 2 cups of flour? how many grams? Thanks

  7. This is the best recipe ever for pizza! I love all your recipes, they are simple and the results are amazing.. Thank you Ricardo, you are a God send for blessing us with the best recipes in the world!

  8. It would get 5 stars if the recipe was _correct_. 300 grams of flour is NOT 2 cups. A cup of flour is 120 grams. 300 grams is 2 1/2 cups. The recipe actually works at 2-1/2, but is like soup at 2.

  9. My family lived this pizza recipe. It the only one I make for them now. Live it!!

  10. this is by far the best pizza dough recipe it makes for the perfect pizza!! i use this recipe at least once every two weeks the whole family loves it!!

  11. Hey! I make pizza dough every week since we have a woodfire oven in the backyard, and have tried many recipes online. This one, however, I did EXACTLY as you wrote, weighing out the ingredients and adding them in the correct order.. However, the dough was insanely watery... just totally like porridge so I had to add quite a lot more flour to make it even stick together, then added more flour when kneading. Are you sure the water amount is correct? Could I be doing something wrong?

  12. I’ve been using this recipe for years now. I love it and I recommend it to friends all the time. I play around with it a lot too, sometimes I add more salt or sugar or spices. We use a pizza stone when we bake it, but not necessary

  13. My absolute best results so far!! 10 stars !!"

  14. @Monica F: Fresh dough is supposed to be sticky, try dousing your working area and fresh dough with flour, it makes it a lot easier to work with. It will make a mess but it will make your life a lot easier.

  15. So I made this, and I'm a total newbie. All I ended up with before the rising stage was a complete sticky mess. Is it supposed to be this sticky? If it is, then how am I to roll or press it out into a pizza crust?

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