Homemade Pizza Dough

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I’d like to think of myself as somewhat of a pizza connoisseur! Between my best friends having their own pizza oven, constantly being on a mission to find the best pizza on my travels, and having a weekly pizza night at home, I think I know my way around a pizza! And thanks to Matt + Adam and Roberta’s Pizza in BK, I have officially found the one and only Homemade Pizza Dough recipe that I’ll carry with me forever!

Homemade Pizza Dough - the only pizza dough recipe you'll ever need!

Here’s the thing. I don’t always have time to make pizza dough from scratch. And since I’m an equal opportunity pizza consumer, I’m not going to say no to store bought pizza. Whole Foods has a particularly delicious option that you can grab in the refrigerated section. And if you happen to live in my neck of the woods and can hop over to Santa Monica, Bay Cities Italian Deli has another epic option!! But if you’re inclined to make your own, as most of you suggested over on Facebook… I’ve got the perfect recipe for you!

The recipe only calls for a few ingredients, as most doughs do, but one of them is 00 flour. I frequently get mine from Amazon if you can’t find it in your local markets. It’s basically super fine flour that is perfect for baking!! And my culinary school instructors made a point of always having it on hand for pizza class! This recipe is enough to make 2 pieces of dough which I tend to use immediately. But if you’re prepping ahead, you could even double this recipe, portion it out into 4 pieces and once it’s done resting/rising/doing it’s thing, you can wrap it tightly with plastic wrap and pop it in the freezer for a later day. Just be sure to take it out, let it thaw and come to room temp before attempting to roll it out and make a pizza pie!!!

Then once you’re ready with your Homemade Pizza Dough – you could make White Pizza // Pea Pesto Pizza //  BBQ Chicken Pizza // Loaded Veggie Pizza // Bacon + Brussels Sprouts Pizza // Chicken Parmesan Pizza // Carnitas Pizza // BLT Pizza //  I mean, the possibilities are endless!!

Homemade Pizza Dough

Homemade Pizza Dough

5 from 9 votes
Prep Time 25 mins
Rise Time 3 hrs
Total Time 3 hrs 25 mins
Course Dinner
Cuisine Italian
Servings 2 Pizzas

Ingredients
  

  • 1 cup plus 1 tablespoon 00 flour 153 grams
  • 1 cup plus 1 tablespoon and 2 teaspoons all-purpose flour 153 grams
  • 1 teaspoon fine sea salt
  • 3/4 teaspoon active dry yeast
  • 1 teaspoon extra-virgin olive oil

Instructions
 

  • In a large bowl, combine flours and salt.
  • In a small mixing bowl, stir together about 1 cup (200 grams) lukewarm tap water, the yeast and the olive oil. Pour it into flour mixture. Knead with your hands until just combined, approximately 2-3 minutes, then let the mixture rest for 15 minutes.
  • Knead the rested dough for 3 minutes until smooth. Cut the dough into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened clean kitchen towel, and let rest and rise for 3 to 4 hours at room temperature. Alternatively, if you're making the dough a day before use, you can let it rest and rise for 8 to 24 hours in the refrigerator.
  • To make pizza, make sure the dough is at room temperature and place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from Roberta’s Pizza in Brooklyn NY

88 Comments

  1. Any chance you have any advice as to how to sub bread flour for 00 flour? Having trouble finding 00 flour and don’t want to go to multiple stores with the pandemic. Thanks!!

    1. I used bread flour until I found the 00 flour on Amazon. They have an 11 pound bag that is the best deal which will last you quite a while, depending on how often you make pizza. You can also use the 00 for bread if you want to.

  2. What temperature do you get the pizza oven at for your dough? Depending on the type, temperatures run from 500° to 1000°

    1. if we’re doing the oven inside – 500. if we are doing the pizza oven outside – 800

  3. 5 stars
    Best. Dough. Ever. Made it on a pizza iron. Did a little dance whilst eating it.

    Reviews from partner: “OMG” and “delightful.” Only complaint – why didn’t I make a double batch?

  4. I’m excited to try this recipe out on our new Gozney but have heard bread flour makes a crispier crust than AP. Can I sub bread flour for the AP and mix it with the 00 flour? Thanks Gaby!

  5. 5 stars
    As someone who has never successfully made dough, this recipe is IT! I made 4 batches for a pizza party and cooked them in the pizza oven. They were absolutely perfect, even at high altitude!! I did reduce the amount of yeast 1/4 of a teaspoon per the yeast recommendations for high altitude and wow 10/10.

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