Best Pizza Dough Recipe
Preparation time
Cooking time
Total time
A soft, crispy and light pizza dough to be topped with all your favourite pizza toppings.
Recipe type: Mains
Cuisine: Italian
Servings: 8
  • 800g flour
  • 14g yeast (1 tablespoon of sugar and ½ cup warm water to activate)
  • 2/12 - 3 cups warm water
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  1. Mixer Method:
  2. With a dough hook, add the flour and oil and mix for a few rotations until you can't see the oil.
  3. Add the yeast and allow that to be worked into the flour, just for a few rotations.
  4. Then add the remaining water, in three additions and keep back the water if the dough looks too wet.
  5. You are looking for a soft sticky dough.
  6. Allow the machine to now mix until the dough is smooth about 7-10 minutes.
  7. By hand method
  8. Follow the method as above and knead on a floured board until the dough is smooth but still sticky.
  9. This will be a messy job keep lightly flouring your hands.
  10. Add the dough into a greased bowl that is ⅔ larger than the dough as it doubles in size.
  11. Cover and rest for 45 minutes or until the pizza dough has doubled.
  12. To make the pizzas break off tennis ball sized dough pieces and roll them out on floured board to your desired thickness and size.
  13. I make 4 pizzas and two focaccia bases (30cm x 20cm) for lunches in the week.
  14. You can halve the recipe if needed.
  15. To bake set the oven to 240 degrees C, while the oven is heating add upside down trays or your pizza stones.
  16. Cook the bases without any toppings, until the dough starts to crust over but does not take colour.
  17. Remove the bases from the oven and cool for a few minutes.
  18. Then top with your favourite pizza toppings and bake again until the cheese melts and bubbles.
You can halve if necessary too.
Recipe by Marissa's Recipes & Ideas at