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Abdul Rehman

Pizza Dough Recipe

A reliable pizza dough recipe that produces a soft, chewy crust with crispy edges — made from scratch with six ingredients, no stand mixer needed, and ready in under 2 hours. Works for thin-crust Neapolitan-style pizza, thick pan pizza, and calzone.
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Prep Time 15 minutes
Cook Time 12 minutes
Rise Time 1 hour
Total Time 1 hour 27 minutes
Course: Main Dish
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 3 cups (360g) bread flour, plus extra for kneading ​
  • 1 tsp (3g) instant yeast ​
  • 1 tsp (6g) fine salt ​
  • 1 tsp (5g) granulated sugar ​
  • 1 tbsp (15ml) extra-virgin olive oil ​
  • 1 cup (240ml) warm water (38 to 43°C / 100 to 110°F) ​

Method
 

  1. Add warm water and sugar to a large bowl. Stir in instant yeast and let sit 5 minutes.
  2. Add bread flour, salt, and olive oil. Mix until a shaggy dough forms with no dry flour remaining.
  3. Turn onto a lightly floured surface. Knead 8 to 10 minutes until smooth, elastic, and springy when poked.
  4. Place in a lightly oiled bowl, cover, and let rise 60 minutes until doubled in size.
  5. Punch dough down. Divide into 2 equal portions (about 280 to 290g each), shape into balls, cover, and rest 10 minutes.
  6. Preheat oven to 230°C (450°F) with a baking sheet or pizza stone inside.
  7. On a floured surface, stretch each dough ball to 28 to 30cm (11 to 12 inches) using your hands.
  8. Transfer to parchment paper. Add sauce and toppings. Slide onto the preheated surface and bake 10 to 12 minutes until crust is golden and the underside is set.