Homemade Pizza Dough
Homemade Pizza Dough
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Homemade Pizza Dough

10 MIN
35 MIN
Two 20-cm (8-inch) pizzas



  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.


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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  1. I followed this recipe to the letter and it turned out great! I am a novice at making my own pizzas and I had no problem at all with this dough, it worked out perfectly! I don't have a pizza stone, so I baked it in a pizza pan on the bottom grill of my oven. I used the "convection bake" option at 450F for 20 minutes; I had to remove it before the 20 minutes was up, so will slightly reduce the time of baking next time. The result gave us the type of crust we love, tasty and crispy! Thank you Ricardo!

  2. I have 5 children, and we all enjoy making and eating this pizza crust. We double the recipe and make it by hand, as it’s super easy to mix. For a little extra flavour we add a bit of garlic powder and rosemary to the mix. Super good!

  3. I Have been using this recipe for about a year ( we have pizza pretty much every Friday night) and it amazing. So easy to make and turns out perfect every time !

  4. Just started making Pizza this year (from scratch) and this was the first recipe I tried! This works great

  5. The summer before I went to university, I worked as a pizza maker at Pepe’s pizza In Mississauga, Ontario. I had no idea what I was doing when I started, but Pepe, taught me how to stretch pizza dough. Problem is, how to make that fabulous dough. Segue to this recipe. Ignore any comments about dough too wet. Make sure you do the 30 minute proofing, and then divide the dough into 2 olive oiled balls and refrigerate. When ready, stretch by hand and lay into pans. Perfect! Thanks Pepe!

  6. Having tested a few pizza dough recipes, this one is simple to make. A feel for the perfect dough consistency starts with flour formation. Although I have the tools, my preference is my hands. The kneading allows the soft feel come through. Olive oil in the bowl for the proofing makes a great crust. ; )

  7. Love love love this recipe! I like to spice it up a little and add a tbs of pesto or other Italian spices to the dough, I’ve even added half a cup of cheese to it, sooo good!

  8. Made this 3 times before getting it right. Definitely needs way more flour than suggested, so I found it frustrating. Adjust the flour and all is well.

  9. If your dough turns out too wet do not be discouraged. I've made this recipe a number of times and each time I've added up to a cup of flour until the dough consistency was just right. (Add flour slowly, a little at a time.) One cup of flour can have different ounce measurements based on how you pack the measuring cup. Finally, contrary to other people's advice, do *NOT* stay out of the kitchen! Only by being in the kitchen will you learn how ingredients work well together. Good luck & buon appetito!

  10. Easy peasy recipe! Ne peut pas être plus facile que cette recette!

  11. Love this recipe! Tried it several times now and use this for pizza every time!Doubled with no problem. Freezes well. Thank you!

  12. For those contributors who say they ended up with ‘goopy mess’, PLEASE.... for the sake of those who you might really hold dear, STAY OUT OF THE KITCHEN. Cooking is all about knowing your ingredients, knowing how they work together, and knowing how to ‘adjust’ during the process. Try to learn from your failures instead of lashing out.

  13. I used the ingredients exactly proportionally except I increased by 50%. As written the recipe produces enough dough for one 9 or 10 inch pizza. By increasing by 50% I got exactly enough dough for a 9X14 inch rectangular pizza that was cooked on a heavy baking sheet. But instead of following the instructions, I simply combined everything in a bread machine on the ‘dough’ cycle. I refrigerated overnight. When cooked, the crust was perfect taste and texture.

  14. This recipe is so easy and the dough is delicious. I’ve been using it for over 2 safe and excellent every time.

  15. Many thanks going out to Ricardo. This is the best pizza dough recipe I have ever worked with. I've made your pizza dough at least 5 times, it is the best. Again thanks for this recipe.

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