The Best Homemade Pizza Dough

My all-time favorite homemade pizza dough recipe, this recipe has been tried and tested week after week, making the best homemade pizza. My family now likes homemade pizza better than take-out!

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[hume]

For all of you people or negative Nellies or Normans claiming her recipe is wrong or yours is better, just make your recipe and keep quiet. We don’t see your video on here, but, we do see her’s. It is her time, her energy, her ingredients, etc., that is here and with her making it well over 100 times and getting requests for it she must be doing something right!

[mama-cant-dance]

I made this tonight and was a bit doubtful that it would be any different than the rest because EVERYONE says their dough is the best. I made a small pan pizza with a third of the dough and have to say, WOW! This dough was puffy and light. The bottom was crispy but tender. No hard, un-edible crust! I will definitely make this again, so thank you!

[revinamaquiton]

Last week, I made pizza for the first time and I followed this recipe. And now, my parents won't stop requesting for pizza 😂 They loved the dough so much. Thanks a lot!

[techgeek]

Thanks for the upload. Right ingredients. I kneaded manually. It came out great. If you don't use machine, Remember in order to create gluten you have to knead by hand at least 10 minutes or more with patient. Do not use dry flour left and right if it sticks on your hand. Try to work with the sticky dough and it will come around and that needs patient. It is always with sticky dough you will always get great result in bread or pizza. Once the dough rises cannot be happier to see your homemade world class pizza. My wife and daughter love it and I am making two days in a row.

[herveagbemenou]

I couldn’t go without commenting, I have been trying pizzas for 8 years and this is by far the best pizza dough ever. Thank you

[Dhjddhnd]

Ingredients:
👍👍👍👍👍👍👍👍👍👍👍👍👍👍
2 and a half cups of water
1/4 cup sugar
3 tsp of instant yeast
1/4 of vegetable oil
6 cups of flour
2 tsp salt

Welcome 🥰😊👐

[susanbernard]

FINALLY!!! An easy-to-follow, ACCURATE pizza dough recipe. Came out PERFECT, as promised. Love the tips: parchment paper, sticky dough, pizza stone. Thank you.

[tegridyfarms]

I agree with everything in this video, from less flour to a hot pizza stone. However, to make pizza dough even better, you should allow the dough to cold ferment in the fridge for AT LEAST 24 hours, and even up to 4-5 days. It’s kinda crazy how much better this makes the dough!

[leonardoalves]

Great Pizza! If I could add one tip: Try to divide the dough into 3 parts before the rising process. It will make the dough much easier to stretch. Once the dough gets to the right texture leave it alone until time to cook. The more you mess with the dough, the more the gluten gets elastic preventing the dough from stretching.

[drishaboovaragan]

I made this today, and to be honest, I was skeptical if the sticky dough is gonna be fine, cause I don't know this was the only recipe which said that. Seeing your blog I decided that this is the recipe I'm gonna use for my pizza. It came out absolutely amazingly. My oven went up to 250degree celcius. I used 6 cups of flour and got 4 good size pizzas cause I made thinner pizzas than what is in the video. Thank you so much, this is hands down the best recipe on the whole planet.

[torydz]

One tip for even better flavor. After the first rise, punch the dough down and refrigerate it for 24 to 48 hours. The slow second fermentation and rise develops even more flavor in the dough. Give it a try!

[prakashprabhakar]

This is one of the best pizza I made at home!! Thank you so much for sharing this recipe. I did use 500 deg oven temp and precooked the crust and sauce for 3-4 min before adding any toppings. The result was just great!!

[cjb]

This worked perfectly. I halved the ingredients to make one deep dish (8”x 8” pan) and one thin crust (traditional round). I baked at 425 for 20 minutes in separate ovens. Great recipe and it pleased the most finicky family member and pizza connoisseur. Yes, to the parchment paper. And I used my hands to spread and shape.

[danescottstephens]

Ok. I'm 67 years old and I think I've tried almost every pizza crust recipe on earth. Frankly, I "reluctantly" tried yours. BINGO...This one's a winner and a keeper! So simple, but so good!

[LuisHernandez-prrj]

I don't usually comment on videos, but I have to say something here, very important. My wife and I have watched dozens of videos claiming to be the best pizza dough....not a chance. This is THE BEST DOUGH we have done. My wife's comment after we did this 4 times last night with these instructions: WE FOUND IT, THIS IS THE RECIPIE!!! The only difference is that we add a few more spoons of flour, and keep it in the fridge for 1 to 4 days max, and OMG it tastes like the real deal. For the sauce? we use the recipie from Laura Vitale. My wife loves her. She went to see her in NY and she has the best pizza sauce recipie. Last tip: Buy a pizza stone, it makes a difference, and most important...NO SHREDED CHEESE! Buy whole mozzarella cheese and shred it yourself. I will make a video one day of each step by step. Thank you beautiful lady for this recipie, you ROCK!

[IRINEMARIA]

The pizza I’ve ever ever made...😍
Thanks a looot dear 😊
It was soo soo perfect dough...❤️
I reduced it to one 🍕 measurement.
Here it goes;
1 cup flour
1/2 tsp yeast
2 tsp sugar
1/4 tsp salt
2-3 tsp of olive oil
Less than 1/2 cup of warm water

*Diluted 2tsp of sugar and 1/4 tsp salt in less than 1/2 cup of warm water and then add 1tsp of yeast to it and mix well.
*Add 2-3 tsp of olive oil to it.
*Add this to 1cup of flour in a bowl and kneed it to a dough.
*Cover it with a wet cloth or plastic wrapper for few hours.
*Kneed it again before you make the 🍕
NB:I made the dough with hands... didn’t use pizza stone...too

[lizrox]

This is indeed the best pizza dough I have ever made. Thank you so much for sharing your recipe. My boyfriend gave it a 10. We both totally enjoyed our pizza. Your instructions were foolproof. I had no problems making the dough. This is now my go to pizza dough recipe. Thanks again.

[MidgardGamesTV]

I imagine if you let the dough rest again after separating into 3 balls you should be able to stretch and flatten it without using a rolling pin. I try to avoid the rolling pin at all costs as it pushes out the air bubbles. Going to give this recipe a shot for today’s Sunday night dinner 👍🏻

Edit: made this recipe tonight and it turned out wonderfully. I let the balls rest for about 30 mins while the oven heated and they stretched and flattened easily without a rolling pin. Crust puffed up about an inch with massive air bubbles. Will make again!

[jonatco]

I'm a young mom, learning how to cook every meal for my family. Thanks for the recipes. Im in love with this.

[HD-gvpx]

After trying countless pizza recipes over the past 4 years, I've settled on this one as being the most effective. The measurements are easy to follow and the only deviation would be the flour quantity which is to be expected. I trun this recipe into 8 pizza balls not 3 like shown here. We like thin pizzas. I also use a cast iron skillet to heat the bottom of the crust before putting the whole skillet in the oven at 550 degrees F.
Toppings: minced garlic, whole mozzarella or shredded mozzarella as available, fresh diced onions and jalapenos and basil from our garden.