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PIZZA DOUGH RECIPE

How to Make Pizza Dough at Home Step by Step

This quick homemade pizza dough is the ideal solution when you want to prepare at home a genuine pizza without long waiting times. Made with simple and easy-to-find ingredients, it creates a base that is soft on the inside and lightly crisp around the edges, ready in just a few hours and perfect for last-minute pizza night dinners with family or friends.

The rising time is flexible: you can choose a faster version or let the dough rest longer if you have more time available. It’s a practical and versatile preparation to customize with your favorite toppings, in true Healthy & Delicious style. If you enjoy making pizza from scratch, you can also explore more ideas in our recipes collection. You’ll find the full video recipe at the end of the page.

Easy and fast pizza dough to make at home

RECIPE DETAILS

Prep Time: 10 minutes
Rest Time: ~180 minutes
Cook Time: ~15-20 minutes
Total Time: ~210 minutes
Servings: For a 35 cm pizza

Difficulty: ⭐☆ ☆ (Easy)
Special Diets: Vegetarian, Lactose-Free
Meal Type: Lunch, Dinner
The quantities can be easily doubled or halved

Estimated nutritional values per serving (1 slice): 356 kcal · 63 g carbohydrates · 8 g protein · 7 g fat

INGREDIENTS FOR PIZZA DOUGH

200 g Manitoba flour
300 g 00 Flour
300 ml Room temperature water
10 g Salt
4 g Fresh yeast
35 g Extra virgin olive oil

HOW TO MAKE IT STEP BY STEP

1 - Combine flours and yeast

Pour the two types of flour into a large bowl
Crumble the yeast into the flour
Add a little room-temperature water

2 - Mix in stages

Slowly mix while adding half of the water
Add the salt, olive oil, and the rest of the water gradually
Keep mixing until you obtain a homogeneous dough

3 - Knead the dough

Transfer the dough to a work surface
Knead with your hands until smooth and uniform
Let it rest on the work surface for about 10 minutes, covered with a bowl

Imagine dividing the dough into 4 parts
Stretch each end and fold it toward the center
Give the dough a fold, roll it, and shape it into a ball
Place in a bowl, cover with plastic wrap or a cloth
Let it rise in the oven (turned off, with the light on)

4 - First fold

Imagine dividing the dough into 4 parts
Stretch each end and fold it toward the center
Give the dough a fold, roll it, and shape it into a ball
Place in a bowl, cover with plastic wrap or a cloth
Let it rise in the oven turned off, with the light on and a small pot of boiling water next to the dough in the oven. The humidity will cut the rising time from 6 hours to about 2.5 hours

5 - Second fold

Once the dough has doubled in volume, transfer it to a floured surface
Stretch the ends and fold them back toward the center
Shape into a smooth, regular ball by rolling the dough back and forth with your hands

6 - Final rest

Transfer the dough to an oiled bowl
Cover and let rest again in the oven for 30 minutes (place another pot of boiling water in the oven for humidity)

7 - Ready to use

After resting, the dough is ready to be rolled out
Add your favorite sauce, cheese, and toppings before baking

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TIPS FOR PERFECT RESULTS

RECIPE VARIATIONS

This quick pizza dough can be easily adapted to suit your taste and the time you have available. For a more rustic pizza, you can replace part of the all-purpose flour with whole wheat flour, slightly adjusting the amount of water to keep the dough soft. For a more aromatic result, add a drizzle of extra virgin olive oil on top before baking or dust the base with semolina for a crispier crust.

If you have more time, you can extend the rising time up to 6 hours to get a pizza that’s even more digestible and airy. This dough works well for many variations, from classic pizzas to lighter versions, always following the same simple, homemade Mediterranean approach.

To make a soft pizza dough that’s easy to roll out, it’s important to use room-temperature water and add it gradually, so you can better control the dough’s hydration. Knead the dough until the surface becomes smooth and elastic: this step is essential for developing a good structure, even when making homemade pizza dough with shorter rising times.

The oven humidity trick is key to speeding up the rising process without compromising the final result. Gentle heat combined with steam helps activate the yeast more quickly. For a well-aerated crust, avoid pressing down on the dough when shaping it and stretch it gently with your hands.

FAQs PIZZA DOUGH

Can I freeze pizza dough?

Yes! After the first rise, divide the dough into portions, wrap tightly in plastic wrap, and freeze for up to 3 months. Thaw in the fridge overnight before using

What flour is best for pizza dough?

Italian “00” flour gives the best texture and chewiness, but all-purpose flour works well too. For a rustic touch, you can also mix in some whole wheat flour.

How long should pizza dough rise?

For a quick dough like this one, about 2 hours of rising is enough, or until the dough has doubled in size. If you have more time, you can let it rise longer (even in the refrigerator for 8–24 hours) to make the pizza even more digestible and flavorful. The important thing is to let the dough rest in a warm place, covered, and away from drafts.