How to Make Pizza Dough: My Timeless Recipe
Easy, quick, and always a success — this is the dough I’ve used for over 20 years, ever since my time in Italy. It’s a straightforward recipe that never fails and has become a staple in my kitchen when I’m making pizza for the family or an informal meal with friends.
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A Bit of Background
I learned to make this dough during the over 20 years I spent living in Italy, where homemade pizza is part of everyday life.
I picked up the recipe from a neighbor who made it weekly for her kids. Over time, I kept making it, adjusting it slightly, and it quickly became part of my routine.
To this day, it’s the same base I turn to when I want to make calzone, pizza (almost every Sunday), or even bread rolls (not so often, certainly for Christmas!).
And it’s also the pizza dough that makes me win every time we have a pizza challenge at home in (Together with Tolis -the other half of this blog- we bake pizzas and the kids have to decide who wins!)!
How to Make This Basic Pizza Dough
Start by placing your flour on a clean work surface or in a large mixing bowl. Make a well in the center.
In a separate bowl, dissolve the fresh yeast (or dry yeast equivalent) with a glass of warm water and a bit of sugar. Stir until all is fully dissolved. Pour this mixture into the center of the flour. Then add the olive oil.
Dissolve the salt separately in a small amount of water. This is important — salt interferes with yeast if added directly, so always mix it in separately and only add it after the yeast mixture is already combined with the flour.
Now start kneading. You can do this by hand or using a stand mixer with a dough hook. Add the remaining water little by little, kneading as you go, until the dough becomes soft, smooth, and elastic. You’ll know it’s ready when it no longer sticks to your hands and springs back slightly when pressed.
Shape the dough into a ball, place it in a lightly oiled bowl, and cover it with a cloth or plastic film. Let it rise in a warm, draft-free spot until it doubles in size. In winter, I used to put it inside the oven with just the light on -until one day, the lights of my oven burned!
Now, I find a sunny spot near a closed window, which also works perfectly. This usually takes around 1.5 hours.
Once the dough has risen, it’s ready to be stretched and shaped into your desired pizza base or divided for other uses.
My Classic Pizza Dough (20-Year Timeless Recipe)
Equipment
- 1 standing mixer (optional)
Ingredients
- 600 ml water
- 1 kg flour (plus extra to sprinkle on the table or for shaping; fine semolina can also be used)
- 50 grams fresh yeast (or approx. 14 g dry yeast)
- 6-8 tbsps olive oil extra virgin (you can also use a less flavorful oil)
- 20 grams salt (dissolved separately in water)
- 1-2 tbsps sugar
Instructions
- Place the flour in a large bowl or on a clean surface and make a well in the center.
- In a separate bowl, dissolve the yeast and sugar in a glass of warm water. Stir until fully combined.
- Pour the yeast mixture into the flour well and add the olive oil.
- Dissolve the salt in a small amount of water and add it to the mixture.
- Start kneading by hand or with a stand mixer, slowly adding the rest of the water as needed. Knead until the dough becomes soft, elastic, and smooth.
- Form the dough into a ball, place it in an oiled bowl, and cover it with a cloth or plastic wrap.
- Leave it to rise in a warm, draft-free place until doubled in size (about 1.5 hours).
- Once risen, shape and extend the dough as desired for pizzas or other uses.
Notes
- Note on calories: The estimate is 220 kcal per 150 g dough ball, without toppings.
Nutrition
Notes and Tips
- Always dissolve the salt separately and never mix it directly with yeast and sugar. Salt slows down yeast activation.
- The same dough works well for small bread rolls, buns, or calzone — a folded pizza pocket typically filled with cheese, cold cuts, or vegetables, and baked or fried.
- The dough can be made in advance and stored in the fridge for up to 2 or 3 days. Bring to room temperature before shaping.
- If you have more time to let the dough rise (for example, 12–24 hours), you can reduce the yeast to about 10 g dry yeast (or ~35 g fresh yeast). A slower rise develops deeper flavor and a lighter texture.
Sugar Note
The sugar in this recipe helps to activate the yeast and contributes lightly to browning. While it’s optional, it is useful especially in cooler environments. Use between 1 to 2 tablespoons — 1 tablespoon is ideal if you want a more neutral dough, and 2 tablespoons adds just a touch of sweetness and quicker rise. Avoid using more than that, as it can overpower the flavor or make the crust too soft.
Topping Ideas
Classic Margherita
Tomato sauce, mozzarella, fresh basil, olive oil drizzle
Vegetarian
Grilled zucchini, roasted peppers, mushrooms, olives, and goat cheese
Seafood
Anchovies, capers, garlic, cherry tomatoes, parsley
>> I love a variety we eat a lot in Italy: tuna, onions, tomato sauce and mozzarella!
Cheese Lovers
Mozzarella, fontina, gorgonzola, parmesan
Calzone Filling
Ricotta, spinach, cooked ham, or sautéed mushrooms — fold and seal before baking
This is a recipe you can rely on for everyday pizza or special occasions. You can use it for a simple margherita or an elaborate calzone because this dough is the foundation that always works. The recipe that has never let me down in over two decades. I hope it becomes your favorite, too.
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How to Make Pizza Dough
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
