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Homemade Pizza Dough

Sarah Ochoa
This our go-to pizza dough for our family pizza and movie/game nights. This dough is so easy to put together! For the best flavor and texture make this dough the day before you plan to use it and allow it to rest in the fridge.
Prep Time 10 mins
Cook Time 12 mins
Resting Time 1 d
Total Time 1 d 22 mins
Course Main Course
Cuisine Italian
Servings 2 12 inch pizzas
Calories 250 kcal


  • 1 Stand mixer with a dough hook
  • 1 Pizza stone
  • 1 Pizza Peel


  • 1 1/4 cup 00 flour
  • 1 cup All-purpose flour
  • 1 tsp Sea salt
  • 1 cup Lukewarm water
  • 1 tsp Active dry yeast
  • 1 Tbsp Extra-virgin olive oil


Prepare the dough

  • Combine the 00 flour, all-purpose flour, and salt in the bowl of your mixer and attach the dough hook.
  • In a small mixing bowl combine the water, yeast, and olive oil.
  • Pour the wet mixture into the flour mixture. Knead the dough with the dough hook on the lowest speed for 3 minutes.
  • Allow the dough to rest for 15 minutes.
  • On the lowest speed, knead the rested dough for an additional 3 minutes.
  • Cut the dough in half and form 2 balls. Place each dough ball into a large oiled bowl and cover with a damp cloth.
  • Allow the dough to rise either 4-5 hours in a warm, draft free place or for 12-24 hours in the refrigerator. If the dough has been refrigerated, allow it to rest for 30-60 minutes at room temperature before you begin to shape it.

To make pizza

  • Preheat oven to 500F and place a pizza stone on the middle rack.
  • On a heavily floured surface shape the dough into a 12 inch round shape.
  • Transfer the shaped dough to a piece of parchment paper. Top with desired sauce, cheese, and toppings.
  • Using a pizza peel slide the pizza (including the parchment paper under the dough) onto the pizza stone in the oven. Allow the pizza to cook for 5 minutes.
  • After 5 minutes, use the pizza peel to slightly lift the pizza and carefully remove the parchment paper. Allow the pizza to bake for an additional 5 - 10 minutes (or until your desired doneness).


Here are some helpful notes:
  • The dough has a wonderful texture after resting in the refrigerator for 24 hours. If you are short on time you can allow the dough to rest in a warm, draft-free area for up to 4-5 hours. Do not allow the dough to rest for more than 5 hours outside of the refrigerator or the dough will become tough and difficult to stretch.
  • 00 flour will result in the best texture and flavor. 00 flour can be difficult to find in-store so I always order it online.
  • If you are unable to purchase 00 flour you can use bread flour in place of the 2 different kinds of flours.
  • This dough freezes well! Just allow the dough to thaw overnight in the refrigerator and then rest at room temperature for 30 - 60 minutes before shaping.
  • If you don't have a pizza stone or peel you can make this pizza in an oiled pan instead.
  • If you prefer pan-style pizza try pan frying the shaped dough in a cast iron skillet for 5 minutes, then add your desired toppings and finish baking the pizza in the oven.
  • The measurements of flour and water may differ depending on your weather and humidity. If the dough feels too sticky, simply add more 00 flour. If the dough feels too dry, simply add more water.
Keyword Homemade Pizza, Pizza crust