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Homemade Pizza Dough
Homemade Pizza Dough
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Homemade Pizza Dough

5 stars (283) 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.

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.

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Comments

  1. The recipe was fun to make. I wish cooking instructions followed. I’m not sure if I bake it then make it or make it on raw dough or for how long at what temperature, etc.

  2. My son age 10 lives this recipe. He's the new MasterChef for pizza. I could see it was the perfect stretchy soft dough easy to make just perfect.

  3. Makes great pizza dough! I followed the recipe to a T using 300g of all purpose flour and mixing by hand. Turned out really great!

  4. Instant yeast doesn’t need to sit in warm water, it’s fine enough to be mixed in with dry ingredients right away. Active Dry Yeast needs to sit. Also, I think you mean Mixer and not Food Processor. Lost in translation I guess. Good recipe though, just needs a bit more flour.

  5. In trad pizza dough making Jason(and Benjamin S) is right. 250g of water and 300g of flour is more than 80% hydration. That is craaazy sticky. For 250g of water I would have at least 350g of flour (personally I do 450g flour and 290g of water for two 13inch pizzas. You can always freeze one dough ball)

  6. Have made this recipe several times.....great crust!! As many have noted you need more flour, I use about 2 1/2 cups. I also add 2 tablespoons of olive oil. Waiting for my dough to rise to turn it into an artichoke, loads of garlic, fresh basil, Parmesan veggie feast.

  7. I would rather make homemade pizza with this dough recipe than go out for pizza. Delicious. Nice chew. Easy to make. Makes a great pizza. Thank you Ricardo. I've made it a few times and it's my go to recipe for pizza dough now.

  8. Best recipe ever. Reminded me of my brother in law, he’s Argentinian and used to make terrific pizzas. It is true that the dough gets a little sticky at the end but put some flour on your hands and you should be good to go. Also good for freezing if you don’t feel like using it all. Thanks for sharing.

  9. This is by far the best pizza dough recipe. I've tried so many... it's easy, quick and delicious.

  10. 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!

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

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

  13. 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.

  14. 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.

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

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.