There’s nothing quite like homemade pizza. From the chewy crust to the endless topping combinations, making pizza from scratch feels both comforting and rewarding. At the heart of every great pizza lies the dough—and the good news is, it’s much easier to make than you might think. With just a handful of pantry ingredients and a little patience, you can create the perfect base for restaurant-quality pizza at home.
Why This Recipe Works
This pizza dough uses simple ingredients—flour, yeast, water, olive oil, and salt—but the magic happens during resting. A slow rise develops flavor and gives the crust that chewy, airy texture we all love. Whether you prefer thin and crispy or thick and fluffy, this dough can be adapted to your style.
Tips for Perfect Pizza Dough
- Hot oven = better pizza: The hotter the oven, the crispier the crust. Use a pizza stone if you have one for an authentic texture.
- Don’t skip the rise: A slow rise gives the dough depth of flavor. For even better results, chill the dough in the fridge overnight.
- Knead well: Kneading develops gluten, which creates that classic chewy texture.
- Use bread flour if possible: Strong flour has more protein, which gives the crust structure.
- Oil the edges: Brushing the crust with olive oil before baking adds colour and flavour.
Why You’ll Love This Recipe
Homemade pizza dough is versatile, affordable, and far tastier than store-bought bases. You can prepare it in advance, freeze portions for later, and top it with anything you like—from classic Margherita to fully loaded meat feasts. Once you’ve tried making your own, you’ll never look at takeaway pizza the same way again.
Pizza Dough
Ingredients
- 300 g bread flour
- 7 g dried/instant yeast
- 1 tbsp olive oil
- 200 g water
- 1 tsp sugar
- salt
- 1 clove garlic (for the crust, minced)
- 1 tbsp olive oil (for the crust, mixed with minced garlic)
Instructions
- Add all ingredients into bowl of your standing mixer (apart from salt) and mix them together until everything combined (doesn't have to be perfect, just make sure all the flour is incorporated), cover with damp towel and let it rest for about 10 mins. After 10 mins add salt and knead the dough for 10-15 using your standing mixer.
- Once you have flexible, non sticky dough, cut into two pieces, shape balls and let it rest covered with damp cloth for about 45 mins. Once proofed, shape your pizza base, brush the edges with little bit of garlic oil and top with sauce and toppings of your choice. Bake in pre-heated oven to 200ºC for 10-15 mins.
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