How to Make Homemade Pizza Dough
Homemade pizza night is the most fun date you can have at home. Making the dough together, choosing toppings, and pulling a blistered, bubbling pizza from the oven feels like an event. This dough is simple, forgiving, and produces results that destroy any delivery option.
Total time: 1h 30 min · Servings: 2 large pizzas
Ingredients
- 400g strong bread flour (high protein — this creates the chew)
- 7g instant yeast (one sachet)
- 1 tsp salt
- 1 tsp sugar
- 260ml warm water (37°C)
- 2 tbsp olive oil (plus extra for the bowl)
- Semolina or cornmeal for dusting (prevents sticking)
Instructions
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Mix the dough: In a large bowl, whisk flour, yeast, salt, and sugar. Add warm water and olive oil. Mix with a fork until it comes together into a shaggy mass.
Tip: The dough will look rough at this stage — that's fine. Kneading transforms it. -
Knead: Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. It should spring back when poked.
Tip: If the dough is too sticky, add flour 1 tablespoon at a time. If it's too dry, wet your hands. -
First rise: Place the dough in an oiled bowl, cover with cling film or a damp towel, and let rise for 1 hour (or until doubled in size).
Tip: For more flavour, cold-ferment in the fridge for 24–72 hours instead. This slow rise develops complex, slightly tangy flavour. -
Divide and shape: Punch down the dough and divide into 2 equal pieces. Shape each into a smooth ball by tucking the edges under and pinching the bottom. Let rest for 10 minutes.
Tip: Resting the balls allows the gluten to relax, making the dough much easier to stretch. -
Stretch: On a lightly floured surface, press the dough ball flat with your fingers, then pick it up and stretch by draping it over your fists, letting gravity pull it wider. Rotate and stretch until about 30cm in diameter.
Tip: Don't use a rolling pin — it pushes out all the air bubbles that create the light, airy crust. Hands-only stretching preserves the texture. -
Top and bake: Preheat oven to the absolute maximum temperature (250°C/500°F or higher — 275°C if your oven goes that high) with a baking tray, pizza stone, or inverted baking sheet inside for at least 30 minutes. Slide the topped pizza onto the hot surface and bake for 8–12 minutes until the crust is puffed and charred in spots.
Tip: The key to great pizza is extreme heat. Preheat for at least 30 minutes so the baking surface is blazing hot.
Pro Tips
- Strong bread flour (high protein) creates the stretchy, chewy texture. Plain flour works but won't have the same elasticity.
- For Neapolitan-style: use Italian '00' flour and increase water to 65% hydration. For New York-style: add 1 tablespoon sugar and 1 tablespoon oil to the dough.
- Pizza dough freezes perfectly. After the first rise, divide into balls, wrap tightly, and freeze for up to 3 months. Thaw in the fridge overnight and use as normal.
Frequently Asked Questions
Why is my pizza dough not stretching?
The gluten is too tight. Let the dough rest for 10–15 minutes more after shaping into balls. If it keeps springing back, it needs more time to relax.
Can I make pizza dough without yeast?
You can make a quick flatbread using self-raising flour and yoghurt (equal parts by weight), but it won't have the same flavour or texture as yeasted dough. Yeast dough is worth the wait.
How hot should my oven be for pizza?
As hot as it goes. Most home ovens max out at 250°C/500°F. Professional pizza ovens run at 400–500°C. The hotter the oven, the better the crust — blistered, charred edges and a soft interior.
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