We can’t all build a brick oven in the backyard, but you CAN make perfect light and airy pizza at home! It all comes down to the dough…
Making excellent pizza dough is both a science and an art. After years of experimenting with flours, yeast amounts, resting times and kneading methods — including no-knead approaches — I set out to create a straightforward dough that consistently produces pizzeria-quality results. I dove into the chemistry of yeast and gluten, tested many batches, learned from failures, and refined a method that’s reliable and accessible for home cooks.
This recipe is the outcome of that work. It delivers a slightly sticky, extensible dough that bakes into a thin, airy crust when exposed to very high heat. Achieving the right dough consistency and making the most of your oven’s heat are key; both are covered step-by-step in the accompanying video, so watch it if you can.
Two great flour options: the old standby, Tipo “00”, or the “King” of bread flours!
Flour choice matters. This recipe works beautifully with either a strong unbleached bread flour or a finely-milled Tipo “00” pizza flour. Both produce excellent texture and flavor: bread flour gives slightly more chew and structure, while Tipo “00” creates a very refined, tender crumb. Use whichever is easiest to find — both will make a superb crust.
If you’re ready, roll up your sleeves. I’ll walk you through making the dough and shaping it into a delicious thin-crust pizza you can proudly serve at home.
Here are some gourmet pizza recipes
Grilled kale pizza with smoked Gruyère, sweet corn and chipotle chili oil
Pizza with mushrooms, ricotta and garlic confit spread
Pizza with shaved Brussels sprouts, burrata and dried lemon zest
Never Miss a Recipe
Pizza dough
2 large pizzas
30 minutes
3 to 4 minutes
Ingredients
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1 1/4 teaspoons active dry yeast (4 g)
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1/2 teaspoon sugar (1 g)
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1 cup (24 cl) warm water (105°F to 115°F / 41ºC to 46ºC)
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1 teaspoon sea salt (6 g)
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1 tablespoon (15 ml) extra virgin olive oil
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2 1/4 cups (11 oz) (310 g) unbleached bread flour or “00” flour for pizza
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Extra flour for the work surface and for shaping the dough
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Fine cornmeal or bread flour to dust the pizza peel
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Large pizza peel (16″ x 18″ paddle) recommended
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Large pizza stone recommended
Directions
- In a medium bowl, combine the yeast and sugar. Pour the warm water over them and whisk until the yeast dissolves. Let rest 5 to 10 minutes until the yeast activates and begins to bubble. Whisk in the salt and olive oil. Add the flour and stir with a wooden spoon until the mixture forms a rough dough.
- Turn the dough onto a lightly floured work surface and begin kneading. The dough will be slightly sticky at first; this is desirable for a light, airy crust. Knead for 8 to 10 minutes until smooth and elastic. If the dough clings too much, add only the minimum flour needed to keep it from sticking. Avoid adding too much flour — overly dry dough will be stiff and harder to shape.
- Dust the dough with flour, place it in a large bowl, and cover with plastic wrap. Set in a warm spot (75°F to 80°F / 24ºC to 27ºC) and allow it to rise about 1 hour, until doubled. If your kitchen is cooler, allow an extra 15 to 30 minutes.
- Punch down the dough, divide it into two equal portions, and shape each into a tight ball. Roll each ball in a little flour and place each one in a gallon-size plastic bag. Seal the bags, leaving space for expansion, and refrigerate for at least 3 hours and up to 36 hours before baking.
- Place a pizza stone on the oven rack in the lower third of your oven (about 9″ from the top). Preheat the oven to 500°F (260°C) for 30 minutes. After that preheat, leave the oven door closed, switch the oven off and turn the broiler to high. Preheat the broiler for 10 minutes. Meanwhile, dust a pizza peel with cornmeal or flour.
- Remove one dough ball from the refrigerator when you are ready to build a pizza. Lightly flour the dough top and bottom and gently stretch it into an 8″ circle. Holding the edges, rotate and stretch the dough until it reaches about 16″ in diameter. Place the stretched dough on the prepared peel, add toppings, and slide the pizza onto the hot stone with a quick jerk and gentle shake to release it.
- Bake under the broiler for 3 to 4 minutes, until the crust is nicely browned at the edges. Use the peel to remove the pizza and serve immediately. Keep the broiler on and repeat with the second pizza.
Viviane’s tip
Do not let the dough come fully to room temperature before shaping. Keep it cold in the refrigerator until you’re ready to work with it — chilled dough is easier to handle and will warm quickly in your hands as you shape it.
