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 // 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


  • 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


  • 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


  1. Home made dough really is the best it’s just a matter of planning in advance to make the dough, which I rarely do:/ This dough looks soft and perfect. Btw YOUR BEST FRIENDS HAVE A PIZZA OVEN!!! Sorry for shouting, but that’s very exciting!

  2. I LOVE pizza night! I confess I have never made my own dough, but you make it sound so simple, I am going to try it this week!

  3. Hi:
    May I know what AP flour the above recipe is using?

    “Knead the rested dough for 3 minutes until smooth”, is that possible? The dough is wet, right?

    “Smooth” meant the dough should pass window pane test?

    I am really curious and hopefully you are able to share .


    1. AP means all purpose.

      Kneading the rested dough – it’s not too wet to knead so you’ll be good to go.

      Not sure what the window pane test is?

    2. hi Gaby:
      I’m sorry , what i meant which brand of AP flour the recipe used. I think there is a % of protein for different brand. I am using Gold Medal AP unbleached. The dough was way too wet, 3 minutes of kneading is impossible. By reducing to 175 g (by trial and error), It take about 5 to 6 minutes to obtain window pane result.

      that is why i am confuse about “Knead the rested dough for 3 minutes until smooth.”


  4. I love all your recipes! I’m having some trouble with this one though. I have tried this recipe twice and it is too wet to handle. Last time I literally poured it onto a pan and topped it with cheese and it was delicious, but what might I be doing wrong?

    1. Hey Becky! Are you using the 00 flour? Sometimes I add 2-3 tbsp more flour and it will thicken up 🙂

  5. Hi Gaby…HELP!

    My home made pizza dough is always an epic fail.
    I am using 00 flour and following all the steps.
    my goal is to get a crisp crust.
    what am I doing wrong?
    would be forever grateful if you could give me some tips to get it right!!


    1. Hey Erin! Sorry for the delay! Why is it a fail? does the dough come together? is it not getting crispy in the oven?? lMK and I can help troubleshoot

  6. I made this dough last night and have it in the fridge for tonight 🙂 I’m excited! I looked online and found a range of times that it could take to bring the dough to room temp. The most common was 60-90 minutes. Does this sound right to you? Thank you! Excited for pizza 😀

  7. I’ve made this recipe a handful of times and it’s now my tried and true pizza dough recipe! It freezes beautifully and is so easy to make. My 2 year old son gets in on the fun too (helps measure, and pour ingredients). Great recipe- thank you!!

  8. Hey Gaby!
    Question- when you’re at home, how do you cook your pizza? Do you have a steel, or do it on a cookie sheet/ pizza pan?


  9. Hi! Sorry if I missed this, but what temp do I cook this at and approx how long?

    Looking forward to busting this out of the Olympic opening ceremony viewing on Friday!

    1. depends on the toppings but usually 475 F. Check out my pizza recipes and that will tell you how long depending on toppings

  10. Hi Gaby,

    This is my 1st crack at your recipe. Does it matter if I use Active or Instant Yeast?


  11. I thought I’ve been missing out on something when you mentioned we need to use 00 flour for the pizza dough. I thought I’ve been doing it wrong in my whole life. Then I googled it and saw that 00 only means normal flour. Phew! Anyway, nice dough you have got there!

    1. It’s not quite the same as normal flour, it’s superfine and creates an amazing texture you can’t get with any other flour

  12. Having the same issue with this dough as others have-way too wet to knead comfortably without putting on a floured surface. Is this what you do and it’s just not a step in the recipe? Some bread doughs I have made require floured surface and others just in the bowl, but they are much dryer than this dough.

  13. Hi Gaby! I am making your carnitas/ guacamole pizza tonight with our left over carnitas and thought I would try your pizza crust!. Can cake flour be substituted for 00 flour or what would you recommend? Unfortunately, we do not have 00 flour. Thank you!

  14. Hi Gaby! I want to try this recipe to make grilled pizza, does it work? or do I need a different recipe?

    1. if you do it on a pizza stone – yes!! I haven’t tried this specific dough recipe on just the grill grates

  15. Hi! Looking forward to making this. Is this enough to make dough for 1 pizza or a couple? If I want to make several to have on hand for the future, should I just freeze them? Thanks!

  16. Hi Gaby – if I would like to freeze some of the pizza dough for a later date at what point in the process do you recommend freezing? Thank you!!

  17. Hi Gaby! LOVE LOVE your new book – hoping your events get rescheduled soon!
    Can you sub bread flour for the 00 flour? Cannot find it at the stores given the shortage of flour with COVID.


    1. I know it works with AP flour, but haven’t tried it with bread flour!! I’d say it’s worth a shot!

  18. Hi! Is this the recipe for the pizza dough in your book?? I was going to prepare some pizza just to find that the book doesn’t have the instruction to prepare the dough!! It goes directly to “shape the dough into 2…” I ask because in the book only says the ingredients for the pizza and all purpose flour (I see more ingredients here) and the dough looks so amazing! Please advice.

    1. The book just calls for 1 lb of dough so you can either use this or store bought dough!!

    2. Do you by chance have any pizza dough recipes that use bread flour or have a suggestion to sub 00 flour for bread flour? Have bread flour at home and limiting outings with the pandemic. Thanks!

  19. 5 stars
    Excellent dough recipe, don’t be intimidated. I used my Kitchen Aid mixer to knead the dough at first. I have made several dough recipes that fail to rise, not this one. It had the perfect consistency and rise. I doubled the recipe for a family of five and made 2 large pizzas with very thick crust. The flavor was there and was authentic. After living in Sicily for 4 years we know the real thing. I do need advice though…every time I use mozzarella di buffala, though I squeezed it in papertowels, I have puddles on my pizza and it is nearly ruined. Any suggestions?

  20. Newbie (to homemade dough) question. Do I use 3/4 tsp of the active yeast packet or 3/4 tsp of the “prepared” activate yeast mix? I think I over thought this and did the later. My dough didn’t rise. I’d greatly appreciate some coaching.

  21. Yay, I Finally found one lonely bag of 00 flour at Whole Foods and after two batches figured out how to get my oven super hot-used convection and oven – and voila! Perfectly, delightful to die for pizzas.

    And I’ve cooked so many of your recipes this quarantine that my boys are tired of hearing about “my best friend Gaby”!

  22. When I make pizza dough I have always used 00 flour. Why do you use a mix of 00 and all purpose flour? Just curious.

    1. depends on the toppings and pizza style but usually 500 for 10-12 minutes! tons of pizza specific recipes on the blog too!

  23. 5 stars
    This dough is amazing! I double the recipe & make it once a week for the family. Yup everyone gets their own pizza!
    Question: The dough never gets round HA. It’s always a funny shape & usually bigger than the pizza stone in the Breville oven. Any tips on how to “roll it out “ nicely? Thanks

    1. is it at room temp when you’re rolling it out?? Mine rarely is perfectly round unless its at room temp

  24. 5 stars
    Haven’t made this yet but am looking forward to this being my favorite pizza dough recipe. I’m so happy to find a recipe that needs to rest only once for 3-4 hours and happy I don’t need a mixer and a dough hook.
    I normally bake pizza at 400-450 degrees in an electric oven.
    Do you recommend a particular temperature?

  25. I bought myself a pizza maker from Costco about 2 years ago, since then I have tried several different dough recipes, prepared dough from various stores/bakeries and pre-made crusts. My search is over! This dough recipe made the perfect crust! The dough was very easy to work with and I like that it only took a few hours to rise. I make pizza almost every week so I am so thrilled to find an easy, economical recipe. Thank you Gaby!

  26. 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.

  27. 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

  28. 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?

  29. 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!

  30. 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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