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How To Make Homemade Pizza Dough


There are countless recipes for homemade pizza dough and each one makes it with their own style or technique. But today I want to leave you my recipe, with some tips that do not fail and you can successfully make the most incredible pizzas! With an endless number of possible combinations, without a doubt, prepare the best and most exquisite that you have ever tasted!

From Italian origin, pizza is a world renowned food. Generally, it is a circular shaped, thin thick bread, on which tomato sauce is spread and cheese is placed. That over the years, variants emerged with the addition of other ingredients, acquiring specific names for their distinction and recognition.

Although there are varieties of classic pizzas such as Napolitana, Capresse, Provolone, Fugaseta, Four cheeses, etc. Different varieties can be observed according to a specific country and the type of pizza that characterizes it. Currently being able to find pizzas with other additions that stand out or according to a specific classification. Such as vegetarian, vegan, gluten free, etc.

Let’s talk about the recipe:

This basic pizza dough is the simplest and easiest recipe of all! Because it is a recipe that has no complications in its preparation and its result is truly incredible! In addition, the ingredients to use are few, frequently used and easy to find.

About the ingredients:

To make this homemade pizza dough I used 0000 flour, commonly known in other countries as all purpose flour. In general, depending on your brand, it can absorb more or less amount of liquid, which is why I recommend incorporating gradually. As a result, keep in mind that the smaller the volume, the smaller the final product.

The fat used in this opportunity is sunflower oil. But it can be replaced by any of your preference, be it olive oil, coconut oil, etc. It should be noted that depending on the type or class of fat used, its texture or flavor can be modified accordingly.

About the dough:

Before starting with the preparation, one of the secrets is to make a preferment or froth the yeast for 15-20 minutes. Second, it is the kneading, which develops the gluten and gives the necessary elasticity to the dough. Another is the proofing time, which is necessary to have a successful pizza dough. Last, and not least, is the baking.

To shape this dough you can use different techniques, either using your hands or stretching the dough with a rolling pin. In this opportunity, I explain the way I’m used to preparing this recipe. But if it’s not your liking or does not convince you, you can use the one that is better for you. Even so, I tell you why I do it this way.

As a preference, stretch the dough manually and leaving the edge a little thicker. This edge or kind of dough cord will act as a limiting barrier. In this way, during baking, the ingredients are kept on the pizza without any waste. It also saves us effort when it comes to washing, since the gratin cheese is sometimes a bit difficult to remove.

About the mold:

The classic mold used is called a pizzera, a circular baking dish. Which exist of different sizes, being able to be bigger or smaller. Although this is not exclusive, because you can stretch the dough on a common baking sheet, placing the dough already stretched or mold on it. The size and thickness that is given to the pizza dough is to taste and preference.

Whatever the mold chosen to cook this pizza dough, it is advisable to add enough oil to forms a thin film in the baking dish, then place the dough. Without a doubt, this is one of the things that gives it a special touch, you may think that it will come out very oily, but this makes a significant difference in the final result.

Another observation is that, once the dough is molded in the baking dish, and tomato sauce is spread over the dough, it is left to rise for 15-20 minutes before baking. It may require a little more time to prepare, but they are details that are worth taking into account. In any case, it can be baked directly without any inconvenience.

About Cooking:

Although today different ways of cooking are known, which can be microwave, special pans, grill, clay oven, pizza ovens, conventional oven, etc. Regardless of the way you choose to cook this homemade pizza dough, it is advisable to use a high temperature for a good result, or adjust your cooking accordingly.

Beyond the recommendations offered in this article, do not forget the importance of the quality of the ingredients that are used, which influence the success of any preparation. With the amounts of ingredients given in this recipe, two pizzas were obtained, using a mold of 30 centimeters in diameter.

How To Make Homemade Pizza Dough

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How To Make Homemade Pizza Dough

Homemade Pizza Dough Recipe

Serves: 4 Prep Time: Cooking Time:
Rating 5.0/5
( 1 voted )


  • Flour 0000 - All purpose flour 500 g / 17.64 oz / 4 ¼ cup
  • Fresh yeast 6 g / 0.21 oz / 1 tsp - Fresh yeast 20 g / 0.70 oz
  • Sunflower oil 30 ml / 2 tbsp
  • Water 400 ml / 1 ½ cups
  • Sugar 5 g / 0.17 oz / 1 tsp
  • Salt 5 g / 0.17 oz / 1 tsp


  1. In a container place some of the water, sugar and yeast. Dissolve. Let ferment for 15-20 minutes. Cómo Hacer Masa Para Pizza Casera Cómo Hacer Masa Para Pizza Casera
  2. On the table, in a bowl or kneading machine, place the flour, salt, preferment and sunflower oil. Incorporate the remaining water gradually. Knead until you get a soft, smooth and elastic dough. Make a bun with the dough, leave it to rise until it doubles in volume. Cómo Hacer Masa Para Pizza Casera
  3. Degas the dough and divide into two equal parts. Make a bun with each of the parts. Roll out the dough on a previously oiled pizza pan. Optionally, leave the edges thicker.Cómo Hacer Masa Para Pizza Casera
  4. Spread tomato sauce over the dough without reaching the edges. Let it rise for 15-20 minutes. Cómo Hacer Masa Para Pizza Casera
  5. Bake in a preheated oven at high temperature for 10-15 minutes. Remove from the oven, place the rest of the ingredients and bake for another 10-15 minutes.. Cómo Hacer Masa Para Pizza Casera Cómo Hacer Masa Para Pizza Casera


  • Consume preferably before 3 days.
  • Can be frozen (3 months).
  • You get 2 pizzas crust.
  • Flours according to the brand can absorb more or less amount of liquid. Be sure to incorporate liquids gradually.
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