Basic Pizza Dough

A good, basic recipe for making your own pizza dough at home, and this dough freezes well too! If you make it ahead of time as I do, all you need to do is defrost it the day you plan to make pizza. We usually make 8 individuals balls of dough which gives everyone their own choice of toppings for their personal sized pizzas.

The dough may be kept in the refrigerator over night, in a well oiled pan, brushed with oil, and covered with plastic wrap. To use, remove and let warm to room temperature, and then form into pizzas as desired.

Special Tip: To quickly warm refrigerated dough; place in a microwave-proof bowl, cover with plastic wrap with several holes poked in, and microwave on “defrost” for two minutes. To defrost a ball of frozen dough; Microwave on “defrost” one to two minutes, let rest five minutes, then defrost for another minute. Let rest another five minutes then knead and squeeze to soften any lumps; let rest to come to room temperature.

Buon Appetito!
Deborah Mele 

Basic Pizza Dough

Basic Pizza Dough

Yield: Serves 8
Prep Time: 2 hours
Cook Time: 15 minutes
Total Time: 2 hours 15 minutes

An easy basic dough recipe for pizza that freezes well too!


  • 2 Pkgs. Dry-Active Yeast
  • 2 Cups Warm Water - Body Temperature
  • 7 Cups Flour, All-Purpose
  • 1 Teaspoon Salt


  1. Stir yeast into 1/2 warm water, mixing completely.
  2. Blend in 1 cup of flour, mixing well, and then cover bowl and let rise in warm place for half an hour or so or till the starter is full of bubbles.
  3. Stir the salt into the remaining flour, mix well, and add to the starter.
  4. Pour in all but 1/4 cup of the water, and start beating by machine at slow speed and gradually increase to medium, or mix completely by hand.
  5. Knead for a good 5 minutes, adding additional drops of water till as needed till the dough is smooth.
  6. When it forms a smooth ball that includes all the flour from the sides of the bowl, transfer to a floured board and knead several times till smooth and elastic, and holds it's shape when bent back and forth between your hands.
  7. Form dough into a ball, dust with flour, and place in a lightly floured bowl.
  8. Cover and let rise till doubled, about 1 1/2 hours. To finish the dough, turn out onto a floured surface and knead for 2 minutes.
  9. You may now use it by either forming into 8 individual pizzas, or divide it into 4 pieces, making one pizza for two and freezing the rest into 3 remaining balls, well wrapped.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


  1. Hi Deborah,

    I just finished reading your recipe for focaccia bread and was wondering how this pizza dough recipe would differ if I were to use INSTANT active dry yeast instead of active dry yeast. Please advise!!

    Thank you!!

  2. Hi Deborah, I was wondering if this pizza dough is for the New York style pizza or for an Italian style pizza? Thank you!

  3. Hi Deborah,
    Do you use the same amount of “00” flour as you would all-purpose flour from the US? I have some “00” flour that I would like to use to make this, but I’m not sure if it’s equivalent to all-purpose flour in the US. Thank you.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.