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!
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 // Chicken Parmesan Pizza // Carnitas Pizza // BLT Pizza // I mean, the possibilities are endless!!
Homemade Pizza Dough
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
- ¾ 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.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from Roberta's Pizza in Brooklyn NY
Can you make several batches and leave in the fridge? How long would it keep? And then how long would it need to rise again? Thank you!!
Hey there ! What oven temp do I use for a regular oven and also timing!? How many minutes in? Thank you!
I do pizzas at 550 and it just depends on how thick your crust is and if you're using a pizza stone as that will affect baking time! Once the crust is golden, you're good!
Awesome dough love it !
Thank you
Looking for that super thin crispy crust to use on your grill & pizza stone. Look no further - truly amazing!! I spread it so thin that it is almost tearing holes. Don't overload with toppings and you will be rewarded.
Hi, I want to double the recipe. How much water would I need?
Also, when I did 1X recipe my dough came super wet. Should I add more flour until it can come out easily from hands?
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.
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!
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?
What temperature do you get the pizza oven at for your dough? Depending on the type, temperatures run from 500° to 1000°
if we're doing the oven inside - 500. if we are doing the pizza oven outside - 800