"Homemade Pizza Dough Recipe: Easy, Restaurant-Style [Thin/Thick] Crust from Professional Chef"
How to make Pizza Dough(Base)
Learn how to make homemade pizza dough from scratch with this easy pizza base recipe tested by a professional chef. This restaurant-style pizza dough produces the same quality crust you find in pizzerias, whether you want thin crust pizza, thick crust pizza, or mini pizzas. As Executive Sous Chef at Radisson Hotel Group, I've refined this pizza base recipe through countless batches to create the perfect balance of simplicity and professional results.
Why This Homemade Pizza Dough Recipe is Perfect for Home Cooks
This restaurant-style pizza dough recipe combines professional chef techniques with home-kitchen accessibility. As Executive Sous Chef at Radisson Hotel Group, I've tested and refined this easy pizza dough recipe hundreds of times for both thin crust and thick crust pizzas. What makes this homemade pizza base special:
- Quick Preparation: Ready in just 20 minutes prep time - faster than most homemade pizza dough recipes
- Professional Quality: Achieves the same restaurant-style pizza base texture you'd pay premium prices for
- Versatile Results: Perfect for thin crust pizza, thick crust pizza, deep dish, or mini pizza bases
- Tested Formula: This pizza dough recipe has been proven in a professional kitchen environment
- Made from Scratch: Know exactly what goes into your pizza base - no preservatives or additives
Dough for pizza base
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| Cake cutter and dough docker |
How to use bread improver in pizza dough
- Improve the texture of bread
- Improve the colour after Baking
- Enhance the taste and composition
- Reduce the quality of other ingredients such as salt.
- It also reduce the baking time.
- Bread improver can also increase the life of bread for 3 - 4 days.
How to Store Your Homemade Pizza Base
One advantage of making pizza dough from scratch is that you can prepare it ahead of time. Here's how to store your homemade pizza base for maximum freshness:
- Room Temperature Storage: Keep pizza base in an airtight container for 2-3 days. Best used within 24 hours for optimal texture.
- Refrigerator Storage: Wrap the pizza dough tightly in plastic wrap and refrigerate for up to 5 days. This method actually improves flavor through slow fermentation.
- Freezer Storage: Freeze pizza dough balls (dusted with flour) in an airtight container or freezer bag for up to 3 months. Thaw at room temperature for 2-3 hours before use.
- Pre-Baked Pizza Base Storage: Store baked pizza bases in an airtight container in the freezer for 1 month. Warm in oven before adding toppings.
- Make-Ahead Tip: Prepare pizza dough the night before for the next day's use - the overnight rest improves crust texture and flavor development.
Pizza Dough Recipe
Learn how to make homemade pizza dough from scratch with this easy pizza base recipe
Ingredients
- 1 kg all purpose flour ( Maida ) around 2.2 Pounds
- 20 gm sugar
- 20 gm salt
- 30 gm yeast
- 30 gm Gluten ++ bread improver(optional)
- 100 ml cooking oil ( Olive Oil)
- 450 ml Water
Instructions
- First you need to activate the yeast. For that take lukewarm water in a bowl and mix with sugar. Then add the yeast and mix well.
- After 10 minutes, mix the flour, salt , oil and other ingredients and knead well to form a dough.
- Knead the dough very well until soft and pliable for 5 - 7 minutes.
- Apply oil and keep it aside covering in a bowl. Allow the dough to rise almost double in size.
- Divided the dough into equal size balls , dusting with flour and keep it aside for 10 minutes.
- Now roll the ball size pizza dough with a roller pin, giving it a round flattened shape. Dust them with flour while rolling.You can even use a cake ring to cut and give a round shaped base.
- You can roll them according to a desired size of your pizza, 6 inch, 9 inch or a big 12 inch round flattened shape pizza base.
- For making Mini pizza , you need to roll a small dough into a 2 inch diameter round shape. Mini pizza are small in base size only.
- Use a pizza dough docker over the base to ensure that the pizza base evenly baked and without any big bubbles.
- Preheat the oven up to around 240 degree celcius and baked the base for 5 - 6 minutes.
- Remove the pizza base from the oven and let rest to cool down. Repeat with the remaining dough balls to make more pizza base. Keep them to cool down.
Chef's Notes
- Bread Improver (Gluten++) is Worth It: While optional, bread improver reduces fermentation time by 30%, improves crust color to professional golden-brown, and extends shelf life to 3-4 days. Use exactly 30g per 1kg flour for restaurant-quality results.
- Water Temperature is Critical: Lukewarm water (110°F/43°C) activates yeast perfectly. Hot water kills yeast; cold water won't activate it. Check with an instant thermometer if you're having rising issues.
- Dust with Flour, Not Cornflour: Flour maintains dough elasticity and allows proper browning. Cornflour prevents browning and creates a white residue on your finished pizza base.
- Never Skip the Dough Docker: This single step separates restaurant-quality pizza from home-made results. It prevents tunneling (large irregular holes) and ensures even, consistent baking.
- Oil Application Matters: After kneading, coat your dough lightly with olive oil. This creates a moisture barrier during rising and improves crust texture. Extra virgin olive oil adds superior flavor.
- Room Temperature During Rising: Ideal rising happens at 75-80°F (24-27°C). Warm kitchens reduce rising time to 1 hour; cold kitchens may need 2-3 hours. Adjust expectations based on your kitchen temperature.
- The Stretch Test: Before baking, gently stretch a small piece of dough. If it tears easily or doesn't stretch, it needs more rising time. Well-fermented dough stretches smoothly without tearing.
- Oven Temperature Consistency: Most home ovens don't maintain exact temperature. Use an oven thermometer to verify your 240°C setting. Restaurant ovens run 500°F+ for Neapolitan style, but standard home ovens work perfectly at 240°C (464°F).
📊 Nutritional Value (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 388 kcal |
| Protein | 4 g |
| Fat | 1 g |
| Carbohydrates | 86 g |
| Fiber | 2 g |
| Sodium | 1840 mg |
ℹ️ Additional Info
Course: Main | Cuisine: Italian | Method: Baking
Pizza Dough Recipe Variations You Can Try
This easy pizza dough recipe base can be modified for different preferences. Here are tested variations of this homemade pizza base recipe:
- Thin Crust Pizza Dough: Reduce water to 400ml instead of 450ml. Skip the second rise or reduce rising time to 30 minutes. Roll dough thinner before baking. Bake for 5-6 minutes at 240°C for crispy results.
- Thick Crust Pizza Base: Add an extra 30 minutes to the first rise. Use a cake ring to contain the dough and prevent spreading. Keep water at 450ml for softer, airier crumb. This variation works perfectly for deep dish style.
- Whole Wheat Pizza Base Recipe: Replace 30% of all-purpose flour (300g maida) with whole wheat flour (300g). Whole wheat absorbs slightly more water - add an extra 25ml water. The result is a nuttier flavor and healthier nutritional profile.
- Gluten-Free Pizza Dough: Substitute 1kg all-purpose flour with certified gluten-free flour blend. Add 1 tablespoon xanthan gum. Use the same water ratio (450ml). Note: Gluten-free dough requires gentler handling and may need 10-15% more rising time.
- Mini Pizza Dough: Divide the dough into smaller 30g balls instead of standard portions. Rest for 5 minutes. Roll into 2-inch diameter rounds. Perfect for appetizers, parties, or kids' meals. Bake for 3-4 minutes at 240°C.
- Pan Pizza Dough: After the second rise, stretch dough into an oiled cake pan or baking tray. Allow an extra 20 minutes for the dough to rise in the pan. Oil the top lightly. Bake for 8-10 minutes for soft, fluffy results.
Common Pizza Dough Problems & Professional Solutions
Even with a tested pizza base recipe, sometimes things don't go as planned. Here's how to troubleshoot common issues with homemade pizza dough:
- Problem: Pizza dough won't rise or rises very slowly
Solution: Check that your yeast is fresh (within expiration date) and that your water is lukewarm (around 110°F or 43°C). Cold kitchen temperatures slow rising - place dough in a warmer spot or use slightly warmer water. If your kitchen is very cold, rising may take 2-3 hours instead of 1 hour. - Problem: Pizza base dough is too sticky to handle
Solution: Dust the dough and your work surface with flour, but avoid using cornflour which can prevent proper browning. You may have added water too quickly - next time, add water slowly and adjust based on dough feel. If dough is already made, refrigerate for 30 minutes to make it easier to work with. - Problem: Pizza base turns out too dense or heavy
Solution: You likely over-kneaded the dough. Knead for exactly 5-7 minutes, not longer. Also ensure you allowed the dough to rise to almost double in size. Dense results also occur if water is too cold or if the pizza base was baked at too high a temperature - try 225°C instead of 240°C. - Problem: Pizza crust has large air bubbles or tunneling
Solution: Use a pizza dough docker (or fork) to prick the surface thoroughly before baking. Apply firm, even pressure across the entire base. Don't skip this step - it prevents the formation of large, undesirable air pockets that make the pizza difficult to slice. - Problem: Pizza base crust is too hard or crunchy after baking
Solution: Reduce oven temperature by 10-15°C and increase baking time slightly (6-7 minutes instead of 5-6). Your oven may run hot. Additionally, brush the baked crust lightly with olive oil while still warm - this adds moisture and tenderness. - Problem: Pizza dough spreads too much when rolling (loses shape)
Solution: Allow the dough ball to rest for 10 minutes between divisions and rolling. This helps it relax. If dough keeps shrinking back, let it rest another 5 minutes before rolling again. Don't force it - relaxed dough stretches better without snapping back. - Problem: Pizza base burns on the bottom before the top is cooked
Solution: Your oven temperature may be too high, or the dough is too thin. Try baking on a higher oven rack. Alternatively, use a pizza steel or baking stone preheated to distribute heat more evenly. Reduce temperature to 225°C. - Problem: Dough develops a skin or crust before baking
Solution: After rolling, keep the pizza base covered with a lightly oiled plastic wrap or cloth until you're ready to top and bake. Uncovered dough loses moisture and develops a dry surface that prevents proper browning.
Frequently Asked Questions (FAQs)
Q: How long should pizza dough rise?
A: Allow the pizza dough to rise until it's almost double in size, typically 1-2 hours at room temperature (75-80°F). The time varies based on kitchen temperature - warm kitchens require 1 hour, cold kitchens may need 2-3 hours.
Q: Can I make pizza dough ahead of time?
A: Yes. Refrigerate pizza dough for up to 5 days in plastic wrap, or freeze for up to 3 months. Refrigerated dough actually improves in flavor through slow fermentation. Thaw frozen dough at room temperature for 2-3 hours before using.
Q: What temperature should water be for activating yeast?
A: Use lukewarm water around 110°F (43°C). Hot water will kill the yeast; cold water won't activate it properly. Use a thermometer if you're having rising issues with your pizza dough.
Q: What's the difference between thin crust and thick crust pizza dough?
A: Thin crust uses less water (400ml vs 450ml) and less rising time. Thick crust uses the full water amount and extra rising time. Both use the same basic recipe - it's the water and fermentation time that changes the final result.
Q: Why is my pizza base dough too dense?
A: Dense pizza dough usually means over-kneading (knead for exactly 5-7 minutes) or insufficient rising time. Also check that your water is lukewarm and that you allowed the dough to rise to almost double in size.
Q: Do I need bread improver for this pizza base recipe?
A: Bread improver (Gluten++) is optional but recommended. It reduces fermentation time by 30%, improves golden-brown crust color, and extends shelf life to 3-4 days. Use 30g per 1kg flour for professional results.
NICE TO MEET YOU!
I’m Mobasir Hassan, Executive Sous Chef with the Radisson Hotel Group. After years in hotel kitchens, I now share chef-tested recipes, step-by-step cooking techniques, and restaurant-style dishes that home cooks can recreate with confidence. I’m glad you’re here!
