Crisp on the bottom, chewy all over, air bubbles and flavor, Pizzeria Pizza Dough Recipe at Home is no joke to achieve, but this recipe is perfection. I promise.
The thicker you make the crust edge, the more bubbly it will be.
It’s all about heating the pizza steel or stone for 30-45 minutes at 550, well and allowing the dough to ferment for 12-24 hours. But let’s start at the beginning.
Fermenting Pizza Dough
As that yeast is hanging out in the dough it’s creating gas bubbles (remember watching the yeast get bubbly?) from carbon dioxide. Bubbles in pizza crust make it more chewy! So think, pizza dough I want the bubbles whereas sandwich bread I want it all soft and dense, so no bubbles and I don’t want it to hang out and ferment as pizza dough does.
Picture this, a pizza gets slid onto the table in front of you and your friends and instantly you see those big bubbles, slightly blackened and softly calling your name. That’s due to perfect fermentation and perfect heat.
How Oh Sweet Basil Began
The whole entire reason that this blog and even it’s name, Oh Sweet Basil exists is because of a pizza!!
One pizza was more influential in my life than I ever would have guessed. Isn’t that true for life? There you are, living your little life, going about the same ol’ things and out of nowhere one thing, or one person changes absolutely everything.
San Francisco Pizza
We were eating at the Steps of Rome in California and the margherita pizza was absolutely delicious, but more importantly I just could not stop thinking about how fresh and good the ingredients were. We came home and I felt this absolute urgency and laser-like-focus on cooking. I wanted to learn more, do more and share more all in my kitchen.
The Pizza in Venice, Italy
Fast forward a lot of years and a dream of mine came true. Cade and I were on our last day in Italy. We had decided to take it easy at our hotel in Venice and just enjoy the pool, the sights and moments.
It was late afternoon and feeling a little sticky from the hot day we headed down from the rooftop pool to go back to our room to shower for dinner. For a moment we sat down in the lobby and a very kind staff member asked about our trip. We talked for a while and somehow it slipped that we had yet to have an incredible pizza. I mean, pizza is what had inspired and shaped our entire lives, marriage and home and we were there and feeling kind of let down.
The young man smiled a knowing smile and told us to wait.
Only a few minutes later he brought back the most perfect margherita and pepperoni pizzas I’ve ever seen.
Magic was happening.
The Best Pizza Crust Recipe
The crust, my goodness was it crisp and chewy, you GUYS! I just got GOOSEBUMPS! Haha, who gets goosebumps over pizza?!! It was hands down, to this day the best pizza I’ve ever had. And I forgot to take a picture. BUT, this is one of the pizzas we later made to practice.
But life was about to prove that there is absolutely a loving God, one who actually knows us as His children and wants to bless us. And no, I’m not being cheesy. No pun intended.
The chef came sauntering over and invited us back into his kitchen for a private pizza lesson.
I will never forget the moment. It was one of those hours that imprints upon your heart forever; the feel of the floured counter, the heat from those huge ovens, the thick Italian accents and words of a few Pizzaiolos throwing around dough like nobody’s business. The chef was from Florence, he was legit.
And then he gave us his pizza recipe.
Authentic Italian Pizza Dough
Now, it’s a little tricky to pull off the same pizza recipe in the states, but you can still make it happen. I’ve changed the recipe slightly to pull off a classic pizza at home without waiting or missing out on Italian ingredients and huge ovens. When you make it, I hope you laugh, talk with poorly attempted Italian accents and get creative.
A few things before you start:
Get a thermometer and actually test the temperature of the water. It matters, and it’s just a simple task.
Hands over Mixers
The mixers we saw the Italians using were soooo slow. I mean, slower than molasses. I cannot replicate that at home and I’m convinced it ruins the dough to not be so gentle.
However, the recipe we were given said to mix by hand, so that’s what we will do. Use your hands, no mixers, please.
Weighing VS Measuring
Before going to Italy, my cousin, Michelle taught me that pizza dough should always have weighed ingredients. Watching the ingredients get weighed in two Italian cooking classes sealed it up in me.
Invest in a kitchen scale that allows you to zero out the scale after putting the bowl on so each ingredient is measured correctly for your pizza dough recipe. We use this Digital Kitchen Scale.
Alright, stop talking already, I’m exhausted! 😜
Pizza Dough Ingredients
- Instant Yeast
What Kind of Flour for Pizza Dough
You absolutely can use all-purpose flour if needed, but we talked extensively with our new friends in Italy and trust me, a 00 flour is best.
Do NOT use Bread Flour
Here are some options:
- J Mill Baker’s Flour (we find this at Kroger or Harmons in Utah)
- 00 Flour
- Cento Anna Napoletana 00 Flour ( we find it at Harmons)
How to Make Pizza Dough
A Pizza dough recipe, doesn’t have to be hard, it’s actually simple, but it will takes hours of sitting. Our homemade pizza dough recipe is the best pizza dough recipe after 15 years of testing.
Using a digital scale, place a bowl on the scale and zero it out so it doesn’t count the bowl weight. Measure out the flour.
Using a glass measuring cup, place it on the scale and zero it out. Add the water and test to be sure the temperature is correct.
Zero the scale and add the salt, stirring to combine.
Add the sugar and zero the scale again, measure out the yeast and stir it together. Allow to sit and proof.
Add the water to the flour, using your hand, mix the dough and as it comes together start to squeeze the dough. It will be sticky, but you’re right on track.
Allow the dough to rest for 30 seconds and then start folding and pinching the dough for one more minute.
Set the dough aside to rest for 20-30 minutes.
Dust your work surface with flour and knead for another 30-45 seconds. Lightly drizzle a little oil in a clean bowl and add the dough, turning once so the seam is on the bottom and cover tightly with a lid or plastic wrap.
Allow to rise for 1 1/2-2 hours.
Carefully turn the bowl on its side and use your hand to help the dough gently fall to the counter. Do not grab and lift out the dough which will stretch it.
Divide the dough into 2-3 balls and shape into round balls by pinching the bottom like you’re closing a purse, turn over onto a floured pan and dust the tops with more flour.
Cover tightly with plastic wrap and the doughs will expand like flatter discs for 4-6 hours.
Make your pizza!
Can Pizza Dough Be Made Ahead?
Pizza dough can be made up to 2 days ahead. Refrigerate the dough to allow it to double in volume slowly, rather than rise quickly at room temperature.
Bring to room temperature before baking.
Can Pizza Dough Be Frozen?
Yes, you can freeze pizza dough.
- Let it fully rise before you freeze it and then divide it into pieces portioned for single pizzas.
- You can freeze pizza dough for up to three months.
- Let it thaw in the refrigerator and then counter before using.
Are Pizza Dough and Bread Dough The Same?
No!!! I’ve researched, read about, watched videos, asked a million questions and finally learned that PIZZA DOUGH IS NOT BREAD DOUGH.
duuuuuhhhhh. Why did I have to get that false information out of my head? Pizza dough and bread dough have the same core ingredients, but that’s where it stops.
Throw away your old pizza dough recipe because this is going to be your knew favorite! My only question is…what toppings are going to put on your pizza?
Watch How to Make Pizzeria Style Pizza at Home
Best Pizza Recipes
- Pepperoni Pizza Recipe
- Pesto Pepperoni Pizza
- Meat Lovers Pizza
- Pizza Sauce
- Zucchini Crust Pizza
- Pepperoni Pizza Crescents
- Homemade Bagel Bites
- Pepperoni Pinwheels
- 4 Cheese Margherita Pizza
- 4 Cups Flour, (500 Grams), (we prefer baker's flour or 00 flour)
- 1 1/2 Cups Water, (350 Grams), Warm (100 degrees fahrenheit)
- 2 teaspoons Sea salt, (13 Grams), fine grain
- 1 Pinch Sugar
- 1/4 teaspoon Instant Yeast, (1.5 Grams), Not Active Dry
- Using a digital scale, place a bowl on the scale and zero it out so it doesn't count the bowl weight. Measure out the flour.
- Using a glass measuring cup, place it on the scale and zero it out. Add the water and test to be sure the temperature is correct.
- Add the sugar and zero the scale again, measure out the yeast and stir it together. Allow to sit and proof, or become all foamy. The yeast is basically eating the sugar and going from being asleep to awake which will make your dough rise.
- Zero the scale and add the salt, stirring to combine.
- Add the water to the flour, using your hand, mix the dough and as it comes together start to squeeze the dough. It will be slightly sticky, but you're right on track.
- Allow the dough to rest for 30 seconds and then start folding and pinching the dough for one more minute.
- Set the dough aside to rest for 20-30 minutes.
- Dust your work surface with flour and knead for another 30-45 seconds. The dough will have relaxed and have a smooth skin. At this point, lightly drizzle a little oil in a clean bowl and add the dough, turning once so the seam is on the bottom and cover tightly with a lid or plastic wrap.
- A bowl without oil will grab the dough as it rises and hold it back from growing as much as it can. Allow to rise for 1 1/2-2 hours. If your house is cold, warm the oven for 10 minutes at 250, turn it off, open the door and place the dough bowl on the door.
- Carefully turn the bowl on its side and use your hand to help the dough gently fall to the counter. Do not grab and lift out the dough which will stretch it.
- Divide the dough into 2-3 balls and shape into round balls by pinching the bottom like you're closing a purse, turn over onto a floured pan and dust the tops with more flour.
- Cover tightly with plastic wrap and the doughs will expand like flatter discs for 4-6 hours.
- Prepare your pizza or place in the fridge if you need to wait, just be sure to bring them back to room temperature before using.
- Place a pizza stone or cast iron pizza pan in the center of your oven and heat it to 550 degrees. The pan needs to heat for 30-45 minutes. This will allow the crust to start cooking before that cheese burns. If your oven doesn't get that hot, turn it as hot as it goes, but then turn it to broil for 10 minutes before you cook your pizza.
- To shape the dough: flour the surface you're working on and gently lay the dough down.
- Using your finger tips, start pouncing them up and down from the outer edge in, leaving a nice, thick rim for the crust.
- Once you have your shape, gently pick up the dough like a steering wheel, leaving your thumbs under the lip of the crust so you don't press it thin.
- Start turning your pizza like a wheel and allowing the dough to hang down and brush the counter top.
- As it gets thin, place your fists in the dough so you don't break through it and keep working it in a circle.
- We were taught to NEVER use a rolling pin which makes for a tough pizza dough.
- Heavily flour a pizza peel and place the dough down.
- Top with sauce and cheese, and any of your desired toppings.
- Lift the peel and put it clear in the oven with the tip at the back of your pizza pan. Gently jiggle the pizza peel back and forth as you bring it out of the oven and allow the dough to come off and onto the pan.
- Bake until golden and browning is occurring on the crust.
- Dough Container
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Not enough yeast. Used good yeast but dough did not even raise.
Hi Lisa! You won’t notice a huge rise, but it should bake up perfectly. Did you try baking it?
Hello! If I want to make this dough the night before, at what point do I put it in the fridge? Before the 1-2 hr rise or before the 4-6 hr rise?
Hi Melory! You can refrigerate it at any time, just make sure that you bring it to room temperature before carrying out the rest of the steps. It will just depend on your schedule and what will work best! Enjoy!!
This dough did not rise at all
Hi Beth! It sounds like it could have been a problem with your yeast. Did you test it? Did it foam up? Was it instant yeast? Also it’s a fermenting dough so it will still rise but nothing like when dough sits on a warm counter since it’s in the fridge. this is a pizzeria dough so it won’t rise all and puffy like you are probably used to. Did you make pizza with it? How did it taste?