Great Pizza Dough Recipe: The Secret to Authentic Italian Pizza at Home

If you ask me what makes or breaks a pizza, I’ll tell you without hesitation—it’s the dough. A sauce can be adjusted, toppings can be swapped, but a great pizza dough recipe is the soul of the pie. And after years of experimenting, tweaking, and obsessing over hydration percentages, fermentation times, and flours, I’ve finally landed on a pizza dough that feels just as good to work with as it tastes to eat.

This recipe is simple enough for beginners, yet refined enough for anyone who wants that perfectly chewy, airy, slightly crisp crust you’d expect from an authentic Italian pizzeria.

So grab your flour and let’s dive into the doughy magic.

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Ingredients for the Best Pizza Dough

Here’s everything you’ll need. These measurements make enough dough for two large pizzas (about 12-inch each).

Ingredient	Measurement
Tipo “00” flour (or bread flour)	500 g (about 4 cups)
Warm water (around 37°C / 98°F)	325 ml (1 1/3 cups)
Instant yeast	1 tsp
Olive oil	2 tbsp
Fine sea salt	2 tsp
Sugar (or honey)	1 tsp

Pro tip: If you can find Italian Tipo “00” flour, use it. It’s finely milled, silky, and creates that irresistible soft-but-chewy texture. Bread flour is your next best option.

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Step-by-Step: Making the Perfect Pizza Dough

I’m going to walk you through the process exactly as I do it in my kitchen.

1. Activate the yeast

In a bowl, mix warm water with sugar (or honey) and sprinkle in the yeast. Let it sit for about 5 minutes until it looks foamy. This step wakes up the yeast, making your dough rise beautifully.

2. Mix the dough

Add flour and salt into a large mixing bowl. Pour in the yeast mixture and olive oil. Stir with a wooden spoon until it comes together into a shaggy dough.

3. Knead with love

Turn the dough onto a floured surface and knead for about 8–10 minutes. Push, fold, and rotate until it becomes smooth and elastic. If the dough feels sticky, add a tiny sprinkle of flour—but don’t overdo it. Slight stickiness is a good sign.

4. First rise

Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise at room temperature for 1–2 hours, until it doubles in size.

5. Cold fermentation (the secret trick)

Here’s the real game-changer: instead of using it right away, punch down the dough, cover it tightly, and let it rest in the fridge for at least 24 hours. This slow fermentation develops deep flavor and that irresistible airy structure. You can keep it chilled for up to 72 hours.

6. Shape the dough

When ready, bring the dough back to room temperature for 1–2 hours. Then divide it into two portions, gently stretch it into circles (avoid using a rolling pin—it kills the air bubbles).

7. Bake to perfection

Preheat your oven as high as it goes (250°C / 480°F if possible) with a pizza stone or steel inside. Slide your topped pizza onto the stone and bake for 7–10 minutes until the crust is blistered, golden, and crisp.

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Tips & Tricks for Great Pizza Dough

• Hydration matters: If you want a lighter crust, increase the water slightly (around 70% hydration). It’ll be sticky but worth it.
• Flour quality: Italian Tipo “00” flour is king, but bread flour gives you great chew. Avoid all-purpose unless it’s your only option.
• Olive oil magic: Don’t skip the olive oil—it adds subtle richness and helps browning.
• Room temperature dough: Always let chilled dough warm up before shaping. Cold dough resists stretching.
• No rolling pin! Use your hands. Rolling pins force out the gas pockets that give you airy edges.

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Frequently Asked Questions

Q: Can I make pizza dough without yeast?
Yes, but yeast gives you that authentic rise and flavor. For quick versions, you can use baking powder, but the texture won’t be the same.

Q: How long can I store pizza dough?
In the fridge: up to 3 days. In the freezer: up to 3 months. Just thaw overnight in the fridge before using.

Q: Do I need a pizza stone?
It helps a lot! But if you don’t have one, use a heavy baking sheet flipped upside down. Preheat it so your pizza base gets that instant hit of heat.

Q: Why is my dough dense?
Usually it’s from adding too much flour or not kneading enough. Remember, slightly sticky is good—don’t suffocate the dough with flour.

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Final Thoughts

A great pizza dough recipe isn’t just about flour and water—it’s about patience, technique, and a little love. When you make this dough and pull that golden, bubbling crust from the oven, you’ll taste the difference immediately.

I’ve tested countless versions, but this one always wins. It’s simple, authentic, and makes pizza night at home feel like you’ve stepped into a pizzeria in Naples.

So, flour up your hands, preheat that oven, and get ready to impress yourself (and anyone lucky enough to share a slice). Because trust me—once you master this dough, you’ll never go back to store-bought.

See Also: Best Gluten Free Pizza Recipes | Authentic Italian Style Crusts & Toppings