Who loves Italian thin crust Pizza? 🍕🙋♀️I do!!! I could eat it multiple times a week, but let's face it, ordering a well made pizza is not cheap. So why not make it yourself at home? This recipe will give you all the instructions you need to prepare your own homemade pizza or flat bread dough with fresh and dry yeast. Not only is it quick and easy, it is also a lot cheaper than ordering a pie from your favorite pizzeria AND it will arrive hot, straight from your oven! Pizza Time!
We are huge pizza lovers and for a long time I thought, I'd never be able to make a pizza at home which would get close to an authentic pizza from our favourite pizzeria, baked in an oven especially designed to bake fresh thin crust pizza. I started experimenting and after a few trials, this is now our favourite dough for a homemade thin crust pizza! All without fancy equipment, which I though is absolutely indispensable. Well, I was wrong! We love our homemade pizza with also Homemade Pizza Sauce and haven't ordered in quite a while ;). Homemade is just better!
In addition, it is a great way to use up small amounts of leftover vegetables, olives, artichokes, salami and whatever else you can throw on a pizza as a topping! So let's make pizza!! 🍕🍕🍕
Here's what you need
This is what you will need to make your own pizza dough. Detailed measurements can be found on the bottom of the page in the recipe card 👇.
Flour - The perfect flour to use would be Italian milled flour type "00". It is finely ground, has a lower gluten content than all-purpose flour and will create an elastic and silky dough. Perfect for a thin crust pizza. Italian milled flour type "0" and all purpose will work just fine if you can't get your hands on type"00". I also made this pizza dough recipe with wholegrain spelt flour and we loved it! Have to go gluten free? The just opt for gluten free flour.
Water - I use filtered water for all my cooking. The water should be lukewarm as that will activate the yeast organisms. Make sure it is not too hot, or it will kill the yeast and your pizza dough will not rise. If you can comfortably wash your hands in it, the temperature is right.
Yeast - I use fresh yeast if I can get it. You can also use the equivalent amount of active dry yeast but you will have to adjust the measurements. The commonly used conversion rate is 3:1, fresh yeast to active dry yeast. So simply divide the amount of yeast given in the recipe by 3.
Salt & Sugar- Both are important for the yeast dough. The sugar feeds the yeast and the salt slows down the fermentation process for a slow and steady rise.
Olive oil - I use extra virgin olive oil in this recipe in two stages. First I add some olive oil to the dough for a better flavour and smooth texture. Second to brush it on the baking tray and on the dough before adding the toppings. Our oven at home cannot reach temperatures as hot as a professional pizza oven. The olive oil on the baking tray and on the dough however helps to cook your pizza faster make it crispy!
How to prepare your Pizza Dough at home
This pizza dough is super easy to make and you need minimal equipment. Of course, you'll need an oven, a baking tray. I used a 12x17 inches or alternatively you can use a round pizza pan or stone. The recipe gives you enough dough for two 12x17 inches baking trays. Let's get started with the instructions:
- Using a small bowl, dissolve the yeast in lukewarm water. Stir until the yeast is completely dissolved.
- Next, add ½ of the olive oil, salt and sugar. Stir until salt and sugar are dissolved.
- Pour the yeast mix into the flour.
- Using a spoon, mix the dissolved yeast into the flour.
- When the dough starts to become thicker, use your hands to knead until the pizza dough is smooth. It should not be sticky but moist.
- Cover the bowl and rest the pizza dough at room temperature for about 30 minutes.
- When the dough has about doubled in size, remove it from the bowl using a cooking spoon or your hands and place on a floured surface. The dough should have lots of air bubbles and feel sticky now. Add a little more flour if too sticky or olive oil if too dry.
- Knead the pizza doug until smooth and non-sticky. Chop the dough into two even pieces and knead each one into a pizza dough ball.
- Place the two dough balls on a tray or large plate, cover with a kitchen towel and let it rest another 30 minutes at room temperature. Store one pizza dough ball covered in the fridge for the next day or wrap it in saran wrap and freeze it if you don't need it.
- Preheat your oven to 500-550°F / 260-290°C (As hot as your oven can go). The oven will take a while to preheat. Next, brush olive oil on your baking tray or pizza pan. Use a piece of paper towel if you don't have a basting brush.
- Place one ball of pizza dough on a thoroughly floured surface. Gently flatten the dough using your hands. Next, rub flour on your rolling pin (or an empty bottle) to make sure that the dough does not stick to it. Then, start rolling out the dough until it is 1-2mm thick.
- Roll the flattened pizza dough up on the the rolling pin and carefully transfer onto the baking tray or pizza pan. Use your hands to spread the dough out evenly and form the crust. Cut excess dough or fold it over if you like a thick crunchy crust.
- Brush the remaining olive oil onto the pizza dough.
- Spread the tomato sauce evenly on top.
- Lastly, give the diced, shredded or sliced mozzarella on top and add toppings to your liking. Don't go too heavy on the toppings or the pizza will become soggy.
- Bake in the preheated oven for 13-15 minutes until crispy. Make sure not to leave the oven door open for long so the heat stays inside.
Frequently Asked Questions (FAQs)
Homemade Pizza Dough
Tools
- Baking Tray (12x17 inches / 43x31cm or large pizza pan 16-18inch / 40-45cm)
- Rolling pin or empty round bottle (e.g. wine bottle)
Ingredients
- 400 g flour (Pizza flour type "0", have additional flour handy to roll out the dough)
- 220 ml water (Lukewarm)
- 21 g fresh yeast (7g active dry yeast)
- 80 ml olive oil (½ for the dough, ½ for the baking tray)
- 1 teaspoon salt
- 1 tablespoon sugar
Instructions
How to make the Pizza Dough
- Using a small bowl, dissolve the yeast in lukewarm water. Stir until the yeast is completely dissolved.
- Next, add ½ of the olive oil, salt and sugar. Stir until salt and sugar are dissolved.
- Pour the yeast mix into the flour.
- Using a spoon, mix the dissolved yeast into the flour. When the dough starts to become thicker, use your hands to knead until the pizza dough is smooth. It should not be sticky but moist. Add a little more flour if too sticky or olive oil if too dry.
- Cover the bowl and rest the pizza dough at room temperature for about 30 minutes.
- When the dough has about doubled in size, remove it from the bowl using a cooking spoon or your hands and place on a floured surface. The dough should have lots of airbubbles and feel sticky now.
- Knead the pizza dough until smooth and non-sticky. Chop the dough into 2 even pieces and knead each one into a pizza dough ball.
- Place the 2 dough balls on a tray or large plate, cover with a kitchen towel and let it rest another 30 minutes at room temperature. Store one pizza dough ball covered in the fridge for the next day or wrap it in saran wrap or sealed container and freeze it if you don't need it.
Prepare the Dough for your Pizza
- Preheat your oven to 500-550°F / 260-290°C (As hot as your oven can go). The oven will take a while to preheat. Next, brush olive oil on your baking tray or pizza pan. Use a piece of paper towel if you don't have a basting brush.
- Place one ball of pizza dough on a thoroughly floured surface. Gently flatten the dough using your hands. Rub flour on your rolling pin (or an empty bottle) to make sure that the dough does not stick to it. Next start flattening the dough until it is 1-2mm thick.
- Roll the flattened pizza dough up on the the rolling pin and carefully transfer onto the baking tray or pizza pan. Use your hands to spread the dough out evenly and form the crust. Cut excess dough or fold it over if you like a thick crunchy crust.
Add the Toppings
- Brush the remaining olive oil onto the pizza dough.
- Next, spread the tomato sauce evenly on the the pizza dough.
- Give the diced, shredded or sliced mozzarella on top. Lastly, add toppings to your liking. Don't go too heavy on the toppings or the pizza will become soggy.
- Bake in the preheated oven for 13-15 minutes until crispy. Make sure not to leave the oven door open for long so the heat stays inside.
Robert Delage says
Great pizza dough that yield great results!
Lexa says
Thank you Robert! I am happy it worked out for you.
Jerika says
Yay! we are crazy for pizza!!I will be delighted to try this homemade pizza dough. Thanks!:)
Lexa says
Thank you Jerika! I hope you and your family will love it. 🙂
Jessica Formicola says
We have pizza night pretty often in our house, but I know the kids will love making their own dough! Thanks so much for sharing the recipe!
Jeri says
Thanks for this great recipe; your instructions were great! Our pizza was fantastic, way better than takeout! I will definitely be making homemade from now on, so yummy!
Jere Cassidy says
No need to get takeout when you can make your own. Glad to have your good pizza dough recipe.
Debra says
Quick and easy, just like you said. I'll never go back to store bought.
Biana says
Thank you for sharing the pizza dough recipe! Pizza looks great, with all the melty cheese and veggies.
Alexa says
Thanks Biana!