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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Nice crispy crust and really easy to make! Used to make pizza in the air fryer and came out great!
My husband just made this tonight and it was the best homemade pizza we have ever had, by far. Perfect flavor and texture.
I’ve been making homemade pizza for about 20 years. Your recipe is almost the same as my old one but the dough is a lot softer and much, much better! It’s easier to make, takes less time and the texture is a lot better. Thanks for posting the recipe.
Oops! Twice I tapped to see the recipe for tomato basil soup and both times it took me to How to Make Pizza Dough. Bummer!
Oh I’m so so sorry. Here is the recipe for the Tomato Basil Soup: https://grandbaby-cakes.com/homemade-tomato-basil-soup-recipe/
Hi – thanks for the recipe! I made the dough this morning but ended up not making pizza for dinner tonight. The dough has proofed about 12 hours already. I want bake it tomorrow. Should I refrigerate it or is it ok to let it proof at room temp for 24 hours. If so, at what point should it be refrigerated?
Thanks, again for all your wonderful recipes!
This is the easiest and tastiest pizza dough recipe I’ve tried! I added some garlic and onion powder to the dry ingredients to add some more flavor, and let it proof for 2.5 hours before rolling it out and adding toppings. We baked it at the highest temp my oven could go (500) for 15 mins, then broiled for 3 more mins. I think my oven wasn’t hot enough to get the charring on the crust, but the pizza still came out delicious! It was so fluffy inside but still crispy on the outside! Definitely saving this recipe for our next pizza night ❤️
This looks delish! I am planning to proof it for almost 24 hours (as I want to make my dough ahead of time) – should it be left at room temp? Or in the fridge beyond the initial 2 hours? Thanks! 🙂
This recipe is a game changer.
My pizza game is pretty strong, but I was yet to make a dough that came out as good as store bought dough. It was always a mess.
I thought I overcooked this pizza, and I did broil at the end. I pulled it out and the crust felt really hard. I was bummed.
Then I bit into it. The crush was super cripsy on the outside but so soft on the inside! And delicious!
And as a bonus, because of all the olive oil on the bottom, nothing stuck. This will be my go to recipe for sure!
Thanks!
Hya, what shelf do you use for baking the pizza? Middle or top? When you broil, do you move the pizza up to the top shelf?
Sorry, I’ve just seen this answered already in the comments. Thank you.
Amazing crust … Thank you for sharing this recipe with us I tried many pizza recipes and nothing was even close to this one so easy and delicious
Thank you