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Homemade Pizza Dough
Homemade Pizza Dough
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Homemade Pizza Dough

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. 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!

  2. 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.

  3. 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!

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

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

  6. 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.

  7. 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.

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

  9. 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.

  10. I have made this recipe several times...always turns out great. Not sure how people get a goopy mess.....other recipes used similar ratio of flour to water AND add oil. I make it a day ahead...find the flavour really develops and easier to stretch. Thanks for a great recipe....I know good pizza - my brother owns an Italian restaurant and pizza is his specialty. Ontario Canada

  11. Excellent recipe! Made a super crispy pizza crust. Will definitely make again.

  12. This recipe came out really well. Yes, I did add some flour to it because the dough was too tacky but it was nothing like a goopy mess. The woman who threw the dough away must be stupid because how can you tnrow something that can be improved? I also added some olive oil to it to make it softer. Tbe crust was so soft and bubbly. My whole family enjoyed this pizza so much that they've been asking me to bake again. Thanks!!

  13. Try using 500g of flour and 315 mls of water if you are finding the dough too sticky.

  14. This is a really great recipe. For those saying it’s too wet, it could be because of the flour you’re using, how you measure it, and the humidity where you live. If it’s too wet, just knead some additional flour into it.

  15. Terrible recipe. Way too much water for the amount of flower. It created a "goopy mess" as one of the other comments mentions. I threw out the "dough" and found another recipe that worked. Don't waste your time with this recipe.

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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.