Easy Homemade Pizza Dough

How to Make Easy Homemade Pizza Dough

1. 1

   Step 1: Combine dry and wet ingredients

   In a large bowl, whisk together the Tipo 00 flour, instant yeast, sugar, and salt. Add warm water and olive oil, then mix with a wooden spoon or dough scraper until a shaggy dough forms and no large dry pockets remain.

   For this step

   • 4 cupsItalian Tipo 00 flour
   • 1 3/8 cupsWarm water (about 100°F/38°C)
   • 2 1/4 tspInstant (rapid-rise) dry yeast
   • 2 tspFine sea salt
   • 2 tbspExtra-virgin olive oil
   • 1 tspGranulated sugar (or honey)
   
2. 2

   Step 2: Knead the dough

   Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic (or use a stand mixer with a dough hook on medium for 6–7 minutes). The dough should be soft and slightly tacky but not sticky — add a teaspoon of flour or water as needed.
   
3. 3

   Step 3: Bulk rise

   Place the kneaded dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 60–90 minutes. For more flavor, refrigerate the covered dough for 8–24 hours and bring back to room temperature before shaping.
   
4. 4

   Step 4: Divide and bench rest

   Turn the risen dough onto a work surface, gently deflate, and divide into 3–4 equal portions depending on the size of pizzas desired. Shape each portion into a round ball, cover, and rest for 20 minutes to relax the gluten for easier stretching.
   
5. 5

   Step 5: Preheat the pizza stone and prepare to shape

   Place a pizza stone on the middle rack of your oven and preheat to the highest setting (500°F / 260°C or higher) for at least 45 minutes. If using an outdoor pizza oven, heat to the appropriate baking floor temperature (typically 400–450°C). Dust a pizza peel or baking sheet with semolina, then gently stretch each dough ball into a 10–12" round, leaving a slightly thicker rim.

   For this step

   • 2 tbspSemolina or fine cornmeal (for dusting)
6. 6

   Step 6: Bake on the stone (oven or outdoor oven)

   For a home oven: slide the stretched, topped pizza onto the preheated stone and bake 8–12 minutes until the crust is golden and cheese is bubbling; rotate halfway for even browning. For an outdoor pizza oven: rotate the pizza every 20–30 seconds and bake about 60–90 seconds total, watching closely to avoid burning. Remove, rest 1–2 minutes, slice, and serve.
   

1. In a large bowl, whisk together the Tipo 00 flour, instant yeast, sugar, and salt. Add warm water and olive oil, then mix with a wooden spoon or dough scraper until a shaggy dough forms and no large dry pockets remain.
2. Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic (or use a stand mixer with a dough hook on medium for 6–7 minutes). The dough should be soft and slightly tacky but not sticky — add a teaspoon of flour or water as needed.
3. Place the kneaded dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 60–90 minutes. For more flavor, refrigerate the covered dough for 8–24 hours and bring back to room temperature before shaping.
4. Turn the risen dough onto a work surface, gently deflate, and divide into 3–4 equal portions depending on the size of pizzas desired. Shape each portion into a round ball, cover, and rest for 20 minutes to relax the gluten for easier stretching.
5. Place a pizza stone on the middle rack of your oven and preheat to the highest setting (500°F / 260°C or higher) for at least 45 minutes. If using an outdoor pizza oven, heat to the appropriate baking floor temperature (typically 400–450°C). Dust a pizza peel or baking sheet with semolina, then gently stretch each dough ball into a 10–12" round, leaving a slightly thicker rim.
6. For a home oven: slide the stretched, topped pizza onto the preheated stone and bake 8–12 minutes until the crust is golden and cheese is bubbling; rotate halfway for even browning. For an outdoor pizza oven: rotate the pizza every 20–30 seconds and bake about 60–90 seconds total, watching closely to avoid burning. Remove, rest 1–2 minutes, slice, and serve.