In this blog post, you’ll learn how to make a delicious, light, and easy-to-digest pizza dough recipe that you can cook in a home oven or a pizza oven.

You can use this pizza dough to make most pizza styles, including New York, New Haven, Neapolitan, and Roman.

Pizza dough recipe

Dietary Note: this recipe is suitable for a vegetarian, and vegan diet.

Don’t have time to read the full blog post? JUMP TO RECIPE HERE!

Ingredients for Pizza Dough

ingredients for pizza dough recipe

Quantities are in the recipe box at the bottom of the page.

Flour

You can make pizza dough with all-purpose flour or with bread flour.

However, the best flour for making pizza is pizza flour; one that is specifically developed for pizza.

You can find pizza flour in most supermarkets. Our favorite is Caputo PizzeriaCaputo 00, and Caputo Nuvola. King Arthur 00 Pizza Flour is also a good option (not sponsored).

Water

Tap water or still bottled water.

Yeast

We use dry yeast. Active dry or instant dry are both excellent options.

Some brands we recommend (not sponsored) are Caputo dry yeastRed Start active dry yeast, Red Star saf instant, and Dr. Oetker instant yeast.

Salt

Use fine sea salt or kosher salt.

Sugar

If you cook the pizza in your standard home oven, we recommend adding sugar, as the sugar helps color the pizza.

If you cook the pizza in a pizza oven that reaches high temperatures of around 750°F or 400°C (like Ooni pizza ovens), omit the sugar. Instead, use our Ooni pizza dough recipe.

Olive oil

As for sugar, we recommend adding extra virgin olive oil if baking the pizza in a standard home oven.

If you bake the pizza in a pizza oven that reaches high temperatures of around 750°F or 400°C (like Ooni), omit the olive oil.

Margherita pizza made with our basic pizza dough recipe

How to make pizza dough + Tips

US cups + grams measurements in the recipe box at the bottom of the page.

1. Activating the yeast

Add lukewarm water, sugar, and dry yeast to a small container. Whisk for 30 seconds to dissolve the yeast.

Tip: If the yeast doesn’t dissolve it might be dead. Start over with new yeast. Lukewarm means slightly warm, best if at 25°C or 77°F.

dissolving the yeast in lukewarm water with sugar

2. Mixing the dough

Add flour and salt to a large bowl. Stir to combine.

Stir in the water-yeast mixture and mix with a wooden spoon until combined.

Add the olive oil and mix for one more minute until incorporated.

Tip: This step should take you 2 minutes tops.

flour mixed with salt, water, yeast, and sugar

Transfer to a clean worktop and knead for 3 minutes until smooth.

Tip: Using a granite, marble, or stainless steel countertop is best.

dough ball resting on a marble countertop

Cover the dough with an upside-down bowl and rest for 15 minutes.

pizza dough resting for 15 minutes under a glass bowl

3. Folding the dough

Slightly flatten the dough with your hands to make a square, fold it on itself as shown in the picture, and shape it into a ball by rolling it against the worktop.

Tip: This step gives the dough structure and strengthens the gluten network, improving the pizza’s texture.

folding the dough to give it structure

4. Bulk Proofing

Put the dough in an oiled bowl, brush the top with olive oil, and cover it with a damp kitchen cloth or with a plate.

pizza dough in a bowl

REGULAR PROOFING

Let proof for 4 to 6 hours in a warm corner of your kitchen until it doubles in volume. The ideal temperature is 80°F or 27°C.

Tip: We recommend putting the bowl in a turned-off oven with the oven light on. The mild heat generated from the oven light creates the perfect conditions for proofing.

SLOW PROOFING

Let proof for 30 minutes at room temperature, then put it in the refrigerator for 20 to 48 hours.

Remove it from the fridge and leave it at room temperature for 1½ hours before moving to the next step.

Tip: Maturing the dough slowly in the fridge will improve its flavor and make it more digestible.

QUICK PROOFING

Triple the dry yeast shown in our recipe box and let proof in a warm corner of your kitchen for 1 to 2 hours or until it doubles in volume.

Tip: If you have the time, we recommend the other two proofing methods. They produce pizza dough with a better texture, more flavor, and easier digestion because the yeasts digest most of it for you.

pizza dough doubled in volume after proofing

5. Balling the dough

Transfer the dough to your countertop and cut it into 3 o 4 pieces, depending on how large you want the pizza to be.

Roll each piece into a round, smooth ball, as shown in the picture.

balling the dough

Line a baking tray with parchment paper and dust it with flour. Arrange the dough balls on it and cover with a damp towel.

Let it rest for 30 minutes to 1 hour. Meanwhile, preheat the oven to 480°F or 250°C.

If you are using a pizza stone, put it in the center rack of the oven and preheat it for 30 minutes.

dough balls proofing a second time

6. Stretching or rolling out the dough

Dust your worktop with a generous handful of flour.

With a flat spatula, go under the pizza dough ball, lift it gently, and turn it upside down on the floured worktop.

Tip: The dough is very soft at this stage, so handle it gently. You want to preserve as many of the air bubbles inside the dough ball as possible.

pizza dough ball ready to be stretched or rolled out

Dust the dough ball with flour, then gently turn it over, right side up.

Now, stretch or roll out the dough with your hand or a rolling pin.

Tip: You can make Neapolitan pizza, New York pizza, New Haven pizza, Roman Pizza, and Californian Pizza. You could even attempt a Detroit-style pizza.

pizza dough stretched out by hand

Slide the dough on a pizza peel, pizza pan, or on a baking tray lined with parchment paper.

Add toppings and cook in the oven.

It takes 4 to 6 minutes in a standard home oven at 480°F or 250°C.

New York Style pizza cooked in a standard oven

It takes 90 to 120 seconds in a pizza oven like an Ooni at 750°F or 400°C.

Tip: If you cook the dough in a pizza oven, it’s best to omit sugar and oil from it and follow our Ooni pizza dough recipe.

Neapolitan pizza recipe

Storage and making ahead

Refrigerator: As mentioned above, you can make pizza dough in advance. Let it proof for 30 minutes at room temperature, then put it in the fridge for 20 to 48 hours. Keep in mind that you want to leave it in there for at least 18 to 20 hours. Remove the dough from the ridge, let it sit at room temperature for 2 hours, and then ball it as instructed in the recipe.

Freezer: After it has proved the first time, you can freeze the dough. Shape it into balls as instructed in the recipe, put it in single freezer bags, and freeze for up to 3 months.

Thaw: Thaw overnight in the refrigerator, then keep 1 hour at room temperature before stretching it/rolling it out and baking it.

More pizza recipes

pizza dough in a bowl

Pizza Dough

By: Nico Pallotta
5 from 1 vote
In this blog post, you’ll learn how to make a delicious, light, and easy-to-digest pizza dough recipe that you can cook in a home oven or a pizza oven.
You can use this pizza dough to make most pizza styles, including New York, New Haven, Neapolitan, and Roman.
Prep Time: 30 minutes
Cook Time: 5 minutes
Proofing time: 5 hours
Total Time: 5 hours 35 minutes
Servings: 3 – 4 pizzas
Course: Main Course
Cuisine: Italian

Ingredients

  • cups pizza flour we recommend Caputo pizza flours. Substitute all-purpose flour, 00 flour, or bread flour.
  • cups lukewarm water best if at around 77°F or 25°C.
  • ¾ teaspoon dry yeast we recommend Red Start active dry yeast, Red Star saf instant, Caputo dry yeast, and Dr. Oetker instant yeast.
  • teaspoon salt
  • 2 teaspoons sugar
  • 2 tablespoons olive oil

Instructions 

  • Add 1¼ cups lukewarm water, 2 teaspoons sugar, and ¾ teaspoon dry yeast to a small container. Whisk for 30 seconds to dissolve the yeast.
    dissolving the yeast in lukewarm water with sugar
  • Add 3½ cups pizza flour and 1½ teaspoon salt to a large bowl. Stir to combine.
    Stir in the water-yeast mixture and mix with a wooden spoon until combined.
    Add 2 tablespoons olive oil and mix for one more minute until incorporated.
    flour mixed with salt, water, yeast, and sugar
  • Transfer to a clean worktop and knead for 3 minutes until smooth.
    Cover the dough with an upside-down bowl and rest for 15 minutes.
    dough ball resting on a marble countertop
  • Slightly flatten the dough with your hands to make a square, fold it on itself as shown in the picture, and shape it into a ball by rolling it against the worktop.
    folding the dough to give it structure
  • Put the dough in an oiled bowl, brush the top with olive oil, and cover it with a damp towel or plate turned upside down.
    Neapolitan pizza dough in a bowl
  • REGULAR PROOFING
    Let proof for 4 to 6 hours in a warm corner of your kitchen until it doubles in volume. The ideal temperature is 80°F or 27°C.
    Tip: We recommend putting the bowl in a turned-off oven with the oven light on. The mild heat generated from the oven light creates the perfect conditions for proofing.
    SLOW PROOFING
    Let the dough proof for 30 minutes at room temperature, then put it in the refrigerator for 20 to 48 hours.
    Remove it from the fridge and leave it at room temperature for 1½ hours before moving to the next step.
    QUICK PROOFING
    Triple the dry yeast shown in our recipe box and let proof in a warm corner of your kitchen for 1 to 2 hours or until it doubles in volume.
    neapolitan pizza dough doubled in volume after proofing
  • Transfer the dough to your countertop and cut it into 3 or 4 pieces, depending if you want larger or smaller pizzas.
    Roll each piece into a round, smooth ball, as shown in the picture.
    balling the dough
  • Line a baking tray with parchment paper and dust it with flour. Arrange the dough balls on it and cover with a damp towel.
    Let it rest for 30 minutes to 1 hour.
    Meanwhile, preheat the oven to 480°F or 250°C.
    If you are using a pizza stone, put it in the center rack of the oven and preheat it for 30 minutes.
    dough balls proofing a second time
  • Dust your worktop with a generous handful of flour.
    With a flat spatula, go under the pizza dough ball, lift it gently, and turn it upside down on the floured worktop.
    pizza dough ball ready to be stretched or rolled out
  • Dust the dough ball with flour, then gently turn it over, right side up.
    Now, stretch or roll out the dough with your hands or a rolling pin.
    You can make Neapolitan pizza, New York pizza, New Haven pizza, Roman Pizza, and Californian Pizza. You could even attempt a Detroit-style pizza.
    pizza dough stretch by hand
  • Slide the dough on a pizza peel, pizza pan, or on a baking tray lined with parchment paper.
    Add toppings and cook in the oven.
    It takes 4 to 6 minutes in a standard home oven at 480°F or 250°C.
    It takes 90 to 120 seconds in a pizza oven like an Ooni at 750°F or 400°C.
    Margherita pizza made with our basic pizza dough recipe

Notes

Nutrition information is an estimate for the pizza dough divided by 4.
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Nutrition

Serving: 1 out of 4, Calories: 526kcal, Carbohydrates: 98g, Protein: 13g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 879mg, Potassium: 140mg, Dietary Fiber: 4g, Sugar: 2g, Vitamin B6: 0.1mg, Vitamin C: 0.003mg, Vitamin E: 1mg, Vitamin K: 5µg, Calcium: 22mg, Folate: 242µg, Iron: 6mg, Manganese: 1mg, Magnesium: 29mg, Zinc: 1mg
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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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Recipe Rating




1 Comment

  1. 5 stars
    Easy and delicious. I love that you don’t use too much yeast. The dough is light and we found it easy to digest.