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Homemade Pizza Dough

Homemade Pizza Dough

How to Make Homemade Pizza Dough like a Pro

The foundation of a good pizza starts with the dough. I’ve included a few tips and techniques to help you craft a true Italian style pizza at home.


TIME:  To get a nice chewy crust that is less yeasty make your dough 2 to 3 days prior.

FLOUR:  Use an Italian Flour like Farina Tipo “00”. You can typically find Tipo “00” in most grocery stores. Brands I’ve seen include: Antimo Caputo Tipo “00” and Cento Anna Napoletana Tipo “00”.

DOUGH: Handle the dough with care at room temperature. When shaping the dough place on a lightly floured surface molding and pressing with hands into a disc of dough that has a raised outer edge.

OVEN:  Pre-heat the oven to the maximum possible temperature that it can go and turn on the broiler or grill option.

BAKE:  Bake the pizza on a baking stone or baking steel. Since pizza bakes longer in a home oven (about five to six minutes), add the cheese after 3 minutes of baking so you don’t end up with burnt or dry cheese.

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Homemade Pizza Dough

Homemade Pizza Dough

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  • Author: Carrie Pacini
  • Prep Time: 20 Minutes
  • Total Time: 20 minutes
  • Yield: 1 Ball of Dough 1x
  • Category: Pizza
  • Method: Baking
  • Cuisine: Italian


A recipe for Homemade Pizza Dough that you can use for a variety of pizzas.



Makes 2 thin pizza crust

2 cups tipo “00” flour (250 grams)

3/4 cup lukewarm water

Optional: 1/4 cup room-temp water (if dough is too dry add water a little at a time until you get to a slightly sticky consistency)

1 packet of Active Dry Yeast

1 tsp Fine Sea Salt

1/2 tsp Granulated Sugar


Pre-heat oven an hour at maximum temperature prior to making pizzas, typically 450°F to 500 °F  degrees.

  1. Add the yeast into a small bowl and sprinkle with sugar, add 3/4 cup of lukewarm water and stir to dissolve the yeast and the sugar. Cover with a kitchen towel and let it sit in a warm spot for 30 min.
  2. Sift the flour into a large bowl, then make a well in the center. Pour the yeast mixture, salt, and the yeast mixture (little at a time) in the center.
  3. Knead everything into a smooth silky dough that you shape into a ball.
  4. Dust the ball with a little flour, cover and set aside in a warm place to rise for an hour.
  5. Once it rises dust with a little flour and roll into a ball and let it rise again for about 30 minutes.
  6. After it rises the second time roll into a ball again.
  7. Store in a container in the fridge for up to 3 days for a less yeasty crust.  Or if you need the dough the same day you can use the dough after the 2nd rise.
  8. Remove dough from fridge 2 hours prior to making pizza so that the dough is at room temperature.
  9. Knead the ball of dough, then shape into a disc using your hands.
  10. Add your toppings: Margherita Pizza Recipe
  11. Bake on a stone or steel tray in a pre-heated oven 450°F to 500 °F  (or as hot as you can get it) for 5-6 minutes.


Bake for 3 min, take out of the oven and add the cheese and bake for another 3 to 4 minutes.

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