Published: , Last updated: by Emily This post may contain affiliate links.
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A simple basic pizza dough that's ready the same day. This recipe will show you how to make two large oven tray pizzas for sharing.
The base of a pizza is a pretty big deal, some like it thin and crispy and others thick and fluffy. With this easy basic pizza dough, you can adjust the thickness of your pizza to your liking and it will come out perfect every time, all you need is some simple pantry ingredients.
I've been making homemade pizzas since I met my boyfriend (10 years ago) and I've been hooked ever since. I never never never buy store bought pizzas, the bases are dry and very unappealing to me plus the fact that there are almost always some nasty ingredients thrown in for good measure.
Making homemade pizza dough is so easy and fun, who doesn't like decorating their own pizza and choosing their favourite toppings? It's just as fun for me as I'm sure it is for kids and it makes pizza night so much more entertaining.
How To Store Pizza Dough?
At room temperature- When making pizza dough to use on the same day it's best to leave it in a warm dry place for it to rise. Leaving it in a bowl wrapped with lightly oiled cling film or a damp tea towel at room temperature is perfect.
In the fridge - If you plan to make your pizza dough the day before it's best to store it in the fridge. Don't worry about it being cold, the dough will still rise it will only take longer. If you are leaving your dough for 24 hours then that is plenty time for it to rise into a light and airy dough.
Can pizza dough be frozen? You can freeze homemade pizza dough no problem. Once you have let the dough rise, knock the air out and divide it into portion sizes. I normally make 2 large pizzas at home to share so I divide it in 2. You can divide it into single portion sizes then wrap it in a ziplock freezer bag and freeze for up to 3 months.
Tip- You can also freeze any leftover pizza that has been cooked with all its toppings. Simply defrost the pizza either in the fridge or a room temperature and reheat it in the oven.
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What Is The Best Flour To Use To Make Pizza?
I always used to use type 00 flour to make pizza dough until I moved to Italy and found out that the best type of flour to use is type 0. I now always use type 0, it's the best type of flour to use for this best basic pizza dough.
Type 0 flour is a soft wheat flour, richer in gluten than type 00 it creates a more elastic and robust dough making it perfect for pizzas. Type 00 is a great alternative although will result in a softer dough.
If you can get your hands on type 0alwaysuse it, if not the second option would be type 00 and if you’re unlucky enough to not find any of them then normal all-purpose flour will have to do. It’s not the end of the world, you’ll still have great pizzas.
Ideas for homemade pizza toppings;
- Pizza Napoli
- Basil pesto pizza with mozzarella and roasted cherry tomatoes
- Quattro stagioni - four seasons pizza
- Prosciutto cotto (ham) and artichoke heart pizza
- Burrata with salami, olives and capers
- Cheesy speck and mushroom pizza
If you've tried the best basic pizza dough recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME onFACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I'm getting up to.
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5 from 10 votes
The Best Basic Pizza Dough Recipe
A simple basic pizza dough that's ready the same day. This recipe will show you how to make two large oven tray pizzas for sharing.
Course Main Course
Cuisine Italian
Prep Time 15 minutes minutes
Cook Time 10 minutes minutes
proving time 7 hours hours
Total Time 7 hours hours 25 minutes minutes
Servings 2 large pizzas
Calories 1802kcal
Author Emily Wyper
Ingredients
- 500 grams type 0 flour (4 cups or 1.1 lbs) can also use type 00 flour
- 2 teaspoon fast action dried yeast (7g)
- 320 ml lukewarm water ( 1 and ⅓ cups)
- 1 pinch pinchsalt
Instructions
Add the yeast to the lukewarm water and set aside for 5 minutes.
Combine the flour and salt in a large mixing bowl. Make a well in the centre and add the yeast and water and start to mix it together until a rough dough forms. If it's too sticky you can gradually add a little more flour.
Dust a clean work surface with a little flour and knead the dough for 10 minutes until it's smooth and soft. If you lightly press your finger on the ball of dough it should spring back up easily.
Shape the dough into a ball and place in a large bowl. Cover with cling film or a damp tea towel and leave at room temperature to prove for at least 4-6 hours.
About 1-2 hours before you plan on using the dough split it in half and shape it in to two balls (make sure to keep it covered).
Dust a clean work surface with flour and roll each piece of dough out to fit your baking tray (dust your trays with flour too). Top with your desired toppings and bake your pizza at the highest setting your oven will go for about 10 minutes or until the crust is crispy and slightly golden.
Notes
Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.
- Type 0 flour can be replaced with type 00 or all-purpose flour.
- This dough make enough to make 2 large pizzas that serve 4-6 people
Nutrition
Calories: 1802kcal
Helpful Info for All Recipes
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!
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Reader Interactions
Comments
Annie
Nice easy recipe that is not doughy or crunchy. I have never seen aught flour, but our local mill makes double aught so I used have that and half all purpose....seemed to work beautifiully. Thanks for the recipe!
Annie
Reply
Jan
Hi,
If you wanted to use this dough the next (instead of the same)day, would you refrigerate after mixing the dough, or after the rise time? Thanks so much!Reply
Emily
Hi Jan, if not using the dough until the next day just put it straight in the fridge after kneading (bowl covered with plastic wrap). Bring it out of the fridge for a couple of hours before using so it’s not really cold.
Reply
Julie
Such an easy recipe with delicious dough! Thank you for the recipe! It's my go to from now on!
Reply
Nicole
I can’t wait to try this recipe!! I just returned from 2 weeks in Italy and have never had such amazing pizza… or food in general! ☺️
Reply
tracey
hi! does it make a difference if i use a metal bowl and spoon?
Reply
Emily
No, you can use a metal spoon and bowl 🙂
Reply
Linda
At what temperature should it be baked at?
Reply
Emily
As high as your oven will go for about 10 minutes.
Francis
Sorry, what type of flour is ‘o’ flour? I’ve heard of it before but never used it. Thank you so much.
Reply
Emily
Italian Farina Tipo 0 (zero) flour is slightly less refined than 00 (double zero) flour so it contains more protein and gluten. It's what's used in Italy for making pizzas but it can be really difficult to find outside of Italy so if you can find 00 flour which is a little more common use that or you could use bread flour or all-purpose flour which you'll have access to no problem but won't give you as good a pizza as the other two flours.
Reply
Ali
Are there instructions for what temperature to cook the pizza dough at and for how long?
Reply
Inside the rustic kitchen
Hi Ali, I cook homemade pizzas at the highest temperature my oven will go or at least 450F (230C). You can find all our pizza recipes here if you're looking for any topping ideas. It'll take 10-15 minutes to cook.
Reply
Nadine
Can a pizza be made, frozen and cooked at a later stage
Reply
Inside the rustic kitchen
Yes, pizzas are great for freezing.
Reply
Rav
Love this recipe, have used it quite a few times now and its fail safe and incredibly easy. If I wanted to double up the recipe, would I need to double the yeast also?
Reply
Inside the rustic kitchen
Hi Rav, so happy that you've been enjoying it! Yes, I'd also double the yeast if making a double batch 🙂
Reply
Danielle
Just used this recipe today(using all purpose flour) and it turned out wonderful. I dont know how to post a picture on here but i would if i could. It was delicious and my family was eating the pizza as fast as i could make them. Thanks for the great recipe.
Reply
Inside the rustic kitchen
Hi Danielle, thank you so much for your lovely comment, I'm so happy you enjoyed it!
Reply
Gloria @ Homemade & Yummy
Everyone needs this type of recipe. Homemade pizza is the best. Better than anything in a box, and not as hard to make as most may think.
Reply
Inside the rustic kitchen
Definitely better than anything out of a box, I totally agree!
Reply
Katie | HealthySeasonalRecipes
This is seriously such an awesome resource! I confess, I buy the whole-grain refrigerated pizza dough from our grocery store to save time. But you make preparing it from scratch seem so easy! I am inspired!
Reply
Inside the rustic kitchen
Thanks so much Katie, I hope you enjoy making it at home!
Reply
Silvia
I love homemade pizza, it's the best. I don't even buy pre-made pizza because making it from scratch relaxes me :). I will pin this recipe for pizza dough to try it. Thanks for sharing it.
Reply
Inside the rustic kitchen
Thanks so much Silvia, I love making dough too!
Reply
Helen of Fuss Free Flavours
Making your own pizza dough is certainly worthwhile, it doesn't take long and is so much better than most shop bought bases. I find making a batch, and freezing smaller portions is an excellent way of having something easy to fall back on. I do sometimes use the no yeast version and find it is just as tasty, and takes no time to make.
Reply
Inside the rustic kitchen
Yes, freezing the dough is a great idea and so handy to have. Thanks so much Helen!
Reply
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