Y’all one of my fave places in Italy is Naples where I had some of the best pizza of my entire life. After that trip, I started working on a dough that would give me that same crisp, light, chewy and slightly charred flavor so I could make my fave Neapolitan pizza anytime. I gotta say this pizza dough is pretty darn perfect. And I use the most basic ingredients to pull it off. Let me teach you how to make pizza dough that’s fantastic and easy!
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How to Make Pizza Dough
Step 1: Add all-purpose flour, salt, sugar and instant yeast to a medium sized bowl. Quickly combine the dry mixture with a whisk.
Step 2: Next, add water to mix and use a whisk to make sure everything is mixed together.
Step 3: Do a little kneading and form a ball.
Take a large bowl and coat with quality olive oil. Add the dough to the bowl, cover with plastic wrap, and let rise at room temperature for at least 2 hours but longer is better.
Step 4: When ready, roll out the dough and start making some pizza!
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How to Make Pizza Dough Recipe
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I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon granulated sugar
- 1 teaspoon instant yeast
- 3/4-1 cup lukewarm water
- 1- 1 1/2 tablespoons quality olive oil to coat the bowl
- Optional: cornmeal for dough dusting
Instructions
- Add all-purpose flour, salt, sugar and instant yeast to a medium sized bowl. Quickly combine the dry mixture with a whisk.
- Next, add water to mix and use a whisk to make sure everything is mixed together.
- Do a little kneading and form a ball.
- Take a large bowl and coat with quality olive oil. Add the dough to the bowl, cover with plastic wrap, and let rise at room temperature for at least 2 hours but longer is better.
- When ready, roll out the dough and start making some pizza!
Notes
Nutrition
Recipe Tips
- Use a quality olive oil. It’s the perfect coating for my dough and it also adds extra flavor.
- Utilize the Broiler. An authentic Naples Pizza is cooked in a brick oven which can reach upwards of 800 degrees! The extremely high heat is what makes for a quicker cooking time and that wonderful char. Of course, our ovens aren’t capable of that kind of heat but, we can use the broiler in the last ¼ of cooking to really crisp up the crust.
- Start with Simple Toppings. Try out a pared down pizza sauce fresh mozzarella, olive oil and basil for an authentic margherita experience.
- Use Parchment: This dough can be quite tacky so, I find that sometimes working on floured parchment paper can help prevent super sticky situations. Parchment paper can also be used to transfer your pizza into the oven if you don’t have a peel or are just looking for a simpler baking process.
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This recipe was a fan favourite! It’s absolutely delicious and super easy to make! I was surprised at how quick the pizzas were to put together after the dough had risen (I rose for 2 hrs) – I even found that my pizzas cooked in 8 minutes . I can’t wait to try out more of your recipes!
Made this last night. Will be my go to crust from now on. Being summer i cooked mine on the grill using a stone. It was awesome!!!!!!
We make pizza every Friday and in decided to try this recipe. So far this is the BEST I’ve made. My new go-to for sure!
This crust is delicious!! My Italian husband said it is his favourite recipe yet!
Loved your recipe. It was my first time making pizza dough from scratch and it was a success. Thank you ! 🙂
Hi! I’m excited to make this recipe this weekend 🙂
You mention storing leftover dough in the freezer for later use. I was thinking about making the dough ahead of time so it’s ready to go. Do you have any additional tips on how long to let the dough sit out in the fridge or on the counter before baking?
I would let it get mostly back to room temperature.
Wow! Easily the best crust I’ve ever had at home. So easy to follow and incredibly yummy!
Is this for a single pizza or more?
It really depends on your thickness and size you are making. I get about 2 different pizzas out of it but I roll medium thin.
Are you using the bottom, middle, or top rack when baking the pizza?
Do you move it to the top when you broil it?
Thank you
No need to change anything. I usually use the middle rack. And you can definitely bring it up to broil for a second to get that nice char.
This was so easy to make . The first time I tried a homemade crust i made a mess of it. Wish I had seen this recipe then. Thank for sharing.