How to make pizza dough from scratch and shape it like a pro An artisan, thin-crust dough. Perfectly baked in your home oven!

Pizza dough

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 the perfect pizza dough is most certainly a creative act, and for me it has been an obsession. I have experimented for years with different ways of making pizza dough: different flours, yeasts, resting time, kneading techniques, no-knead dough… A few months ago, I decided that I wanted to publish a pizza dough that was easy to make and would yield the results you might expect from a top pizzeria. So I rolled up my sleeves, read as much as I could on the chemistry of yeast and flour, and made dough – lots of dough.

This pizza dough recipe is the result of all my research and experiments (failures too!), and I must say that I am extremely excited to finally publish it.

To make a restaurant-style thin-crust pizza, the dough needs to have the right consistency (that is, slightly sticky) and the oven needs to deliver tons of heat. In the step-by step video, I address both of these issues in depth. So be sure to watch.

Two great flour options: the old standby, Tipo “00”, or the “King” of bread flours!

And of course, let’s not forget about the flour! This recipe calls for either bread flour (I use King Arthur’s) or Caputo Tipo “00” Pizza Flour. Both flours yield superb crusts that are almost identical in texture and flavor, with the “00” flour delivering a slightly more refined pizza.

Are you ready to roll up your sleeves? I am… Let me show you how to make the perfect pizza dough, and then shape it into the most delicious thin-crust pizza!

Bread flour


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Pizza with mushrooms, ricotta and garlic confit spread

Pizza with shaved Brussels sprouts, burrata and dried lemon zest

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Pizza dough

makes 2 large pizzas
active time: 30 min

  1. 1 1/4 teaspoons active dry yeast (4 g)
  2. 1/2 teaspoon sugar (1 g)
  3. 1 cup (24 cl) warm spring water (temperature between 105°F and 115°F) (41ºC and 46ºC)
  4. 1 teaspoon sea salt (6 g)
  5. 1 tablespoon (15 ml) extra virgin olive oil
  6. 2 1/4 cups (11 oz) (310 g) unbleached bread flour or “00” flour for pizza
  1. extra flour for the work surface and for shaping the dough
  2. fine cornmeal or bread flour to dust the pizza peel
  3. large pizza peel (16″ x 18″ paddle)
  4. large pizza stone

  1. Step 1:camera icon Place the yeast and sugar in a medium bowl. Pour the warm water over it and whisk until the yeast dissolves. Let stand for 5 to 10 minutes. When the yeast activates (it’ll start to bubble up to the surface), whisk in the salt and olive oil. Add the flour and stir with a wooden spoon until the dough comes together. Turn dough over on your work surface and start kneading it. In the beginning, the dough will be sticky. If it sticks a little to the counter top, that’s fine. Try to knead a little faster to prevent it from sticking. If it sticks a lot, add as little flour as you can to prevent it from sticking to the counter top too much. A slightly sticky dough will yield a wonderfully light pizza crust, so this is a crucial step. Don’t add too much flour or the dough will be firmer and harder to shape, and the crust will be stiff. Continue kneading the dough for 8 to 10 minutes until smooth and elastic. Roll dough in flour until well dusted and place in a large bowl. Cover the bowl with plastic wrap, place in a warm place (75°F to 80°F) (24ºC to 27ºC) and allow dough to rise for 1 hour, until doubled in size. (If the ambient temperature is lower than 75°F (24ºC), it could take 15 to 30 minutes longer for the dough to double in size.)
  2. Step 2:camera icon Punch down dough and scrape it off the bowl. Cut dough in 2 equal parts and shape each into a ball. Roll each ball in bread flour and place each ball into a gallon-size plastic bag. Seal the bag, leaving plenty of room for the dough to expand, and refrigerate for a minimum of 3 and a maximum of 36 hours, until ready to make your pizzas.
  3. Step 3:camera icon Place the pizza stone in the oven, on a rack located at the bottom third of the oven. (The stone should be about 9” from the roof of the oven.) Set the oven to 500°F (260°C) and preheat for 30 minutes. Then, without opening the oven, turn it off and turn on the broiler to high heat. Preheat broiler for 10 minutes. Meanwhile, sprinkle a pizza peel with cornmeal or bread flour and set aside. Take one piece of dough from the refrigerator and sprinkle top and bottom with a little flour. Gently stretch the dough into an 8″ circle. Next, grabbing the edges of the dough, work your way around the outside edge, stretching it as you go. When the dough is stretched into a 16″ circle, place on the prepared pizza peel. Sprinkle dough with your toppings of choice. Slide the pizza onto the hot stone by giving it a quick jerking movement and then gently shaking the peel to loosen the pizza. Bake for 3 to 4 minutes until the crust is browned on the edges. Slide the pizza back onto the peel and serve immediately. Keep the broiler on and make the 2nd pizza.

Mushroom pizza with ricotta and garlic confit spread

Viviane’s tip
  1. Don’t bring the dough to room temperature before shaping it. Only take it out of the refrigerator when you’re ready to make your pizza. A cooler dough will be easier to work with. And anyway, your hands will warm that dough up pretty fast!

Pizza dough

pizza dough, pizza crust, homemade

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  • Reply Duran November 8, 2016 at 12:01 pm

    Hello my dear Vivane, I am from China, and I am new to learn how to make a pizza dough , I followed your receipt but I don’t know how to make the garlic confit oil,can you tell me?

    • Reply Viviane Bauquet Farre November 17, 2016 at 7:23 pm

      Hi Duran! Thank you so much for stopping by (all the way from China!) and for your note… Here’s the link to the recipe for the garlic confit: You can also find links to different toppings right above the video on this page – under “recipes”. Let me know if you need any further info… and have fun making your pizzas!

  • Reply mizz September 5, 2016 at 1:57 am

    Are you keep the dough in the icebox, before it really wanted to cooked ?
    and can last for how long?
    Thanks before.

    *Sorry if my english is bad.

    • Reply Viviane Bauquet Farre September 22, 2016 at 1:58 am

      Hi Mizz, my apologies for this late reply. Read Step 1, 2 and 3 of the recipe carefully and you will have all the info you need. The second rise for the dough needs to happen in the refrigerator (cold rise). See Step 2:… “refrigerate for a minimum of 3 and a maximum of 36 hours, until ready to make your pizzas.” Let me know if you have any more questions and have fun making your dough!

  • Reply jill April 13, 2016 at 9:10 am

    Hi Viviane thank you for your quick response. I do have
    one more question. What is caputo 00 flour and where do
    I get it. Do you use this flour instead of bread flour. Can’t wait
    for your response. I’m going to try again tomorrow. Not
    going to give up until I get the perfect pizza dough like yours.
    Thanks again, have a great day

    • Reply Viviane Bauquet Farre April 14, 2016 at 12:09 am

      Hi again, Jill! “Caputo 00 Flour” is an Italian flour made from hard durum wheat which is milled extra-fine (00 indicates the degree of fineness). It’s a very high quality flour that makes extra-soft dough. You can find it at gourmet food stores or on Amazon (there is a link in the recipe’s ingredient list). Good luck and let me know how your next round goes! 🙂

  • Reply jill April 11, 2016 at 7:24 am

    Hi Viviane my name is Jill and I am finally able to find the time to try your
    recipe. Everything went great all the way up to the stretching part. It
    started ok and when I felt like it waas going to rip I put it over my arms
    like you did, however my dough ended up tearing in several places. It
    really bummed me out, because I wanted it to work so bad. Any help with
    this issue would be greatly appreciated. Oh I have one more question. Did
    you ever get a chance to try freezing the dough to see if it would work? Thanks

    • Reply Viviane Bauquet Farre April 12, 2016 at 4:00 pm

      Hi Jill! Thank you for letting me know how it went. Don’t get discouraged. All you need is a little practice and soon you’ll be a pro. As for freezing the dough, I finally had the time to test it last week. I DO NOT recommend freezing this dough. Although the thawing went okay, it made the dough very stiff (crispy) once baked – not at all desirable. Good luck, and make pizza soon again so you can practice!

  • Reply Vincent April 6, 2016 at 5:45 pm

    I have been trying to make crispy and light pizza for AGES and now it’s finally worked! THANK YOU. Seriously, I made one last night with figs, parma ham and blue cheese and it was sooo good. Really airy crust and crisp bottom. I think my problems before were:
    1) Dough too dry
    2) Dough hard to stretch properly because did not rest it in the fridge
    3) Irregular thickness because I did not have the right technique to stretch it.

    I’m so happy 🙂

    • Reply Viviane Bauquet Farre April 8, 2016 at 5:11 am

      Vincent, I think I am even happier than you are! Thank you for dropping me a note… I am over the moon your dough was such a success! #keepkneading

  • Reply jill March 10, 2016 at 9:18 pm

    I ti. I am soo excited to try your recipe this weekend. My husband loves pizza and I know
    it is going to save us money on take out pizza. Thats what I am excited about. Pizza is so
    expensive these days. So thank you very much for your easy to follow pizza tutorial. I
    do have one question for you. Can this dough be frozen and made at a different time,
    if it can be done how would I do it. Thank you in advance for your answer, and also
    for your wonderful recipe. Have a great day.

    • Reply Viviane Bauquet Farre March 16, 2016 at 10:25 pm

      Hi Jill!

      Thank you for your note! I am delighted that you’re excited about this recipe and I hope you make your own pizza dough soon. As for freezing the dough: Two other readers have asked me ask about this last week. I am busy testing it now. I’ll be able to give you an answer next week. For now, you can make the recipe without freezing it. It makes two pizzas and the dough stays in the refrigerator for up to 36 hours… so make a pizza two days in a row! More soon, I promise… 🙂

  • Reply LILI March 1, 2016 at 9:40 pm

    Hello, can I freeze the pizza dough?

    • Reply Viviane Bauquet Farre March 16, 2016 at 10:26 pm

      Hi Lili, My apologies for this late reply. I am testing freezing the dough now and will be able to give you an answer next week… Stay tuned!

  • Reply Donatello February 13, 2016 at 3:43 am

    Thank you for this great recipe! I have searched high and low on the internet for a comprehensive easy to follow pizza dough recipe. This is it! The video is terrific especially the part showing how to knead the dough. It takes some practice but after a few tries, I had it down. I made two batches of dough. The first batch came out too sticky. I adjusted the amount of flour to just under 2 and 1/2 cups of flour for the second batch and it was perfect. I used Caputo “00” flour. My family raved that this delicious thin crust pizza was as as good as we get in Boston’s North End! Fantasico!

    • Reply Viviane Bauquet Farre February 16, 2016 at 4:52 pm

      Donatello, I am smiling from ear to ear! Thank you so much for your comment and for taking the time to tell me how your dough turned out. I made this video because I wanted people like yourself to be able to make a dough that’s as good as what you’d find in a great restaurant. I love that you made this recipe your own. I hope you enjoy it for many years to come!

  • Reply Bill A. February 7, 2016 at 4:23 pm

    I anxious to try your recipe for pizza dough, but am wondering if the recipe can be cut in half. For just two of us the second ball of dough will usually go to waste. Most of the recipes I see make two to four pizzas.

    • Reply Viviane Bauquet Farre February 9, 2016 at 8:20 pm

      Hi Bill, you can try to cut the recipe in half, although it might end up being a bit harder to knead, since it will be so small. It is always best to make a new recipe as it is written, before you alter it in anyway. This way you will have a better chance for it to come out right. This dough will keep in the refrigerator for up to 36 hours, so I suggest you make the recipe as is and make pizza two days in a row… Enjoy!

  • Reply Kathleen January 16, 2016 at 6:47 pm

    I made your recipe for pizza dough and it came out very good. I let it sit in the fridge 36 hrs. I didn’t have unbleached bread flour so I used regular bread flour.. The dough came out a little stiff and was hard to shape but I managed to work it flat and get an edge in a oval shape.. Not very pretty but tasty.

    My question is which flour is used in the video Caputo 00 or King Arthur unbleached flour? I didn’t have scales so I had to use the cup measure. I am wondering if the amount I used as cups or if the just regular bread flour might have made the dough hard to work and stretch?

    Very Best Regards

    • Reply Viviane Bauquet Farre January 20, 2016 at 4:09 pm

      Hi Kathleen, Thank you for taking the time to write a note here and for your question. Regular bread flour is totally fine to use in this recipe. And if your dough came out a bit stiff it’s because there was too much flour in it. Everyone measures differently, so it’s normal to have a bit of variation. And it is okay not to measure the flour either, although it does help. Next time, make sure you measure your water as accurately as you can. Then add 1/2 cup to 1/4 cup less flour when you first mix your dough. Only add more flour (very little) if your dough becomes too sticky when you kneed it. With practice, you will get a sense of how the dough should feel – which is slightly sticky and soft. It does take time to get it right, so don’t get discouraged. And mostly, have fun every time you make it! Let me know how the next one turns out!

  • Reply Joe September 20, 2015 at 1:17 am

    I tried this dough recipe for the first time and followed the directions on heating the oven. It turned out great and my family loved it! My wife said it reminded her of New York pizza (the thin crust) and she grew up in Manhattan; so that says a lot. I used the Caputo 00 flour and developed a sauce recipe using Carmelina Italian peeled tomatoes. Great flavor. I do need to look for a better mozzarella cheese, so if you have some ideas please share.
    Yes, I think I will try your suggested pizza stone. My Pampered Chef stone cracked on one edge during the second pizza!
    Pizza survived:)

    • Reply Viviane Bauquet Farre September 21, 2015 at 7:26 pm

      Hi Joe! Your note totally made my day. Thank you so much for taking the time to write and for giving me so many details. I love it! I am so happy the dough turned out well… and you’ll see that the more you make it, the better it’ll be. As for the mozzarella try Buffalo mozzarella from Italy. It’s my absolute favorite mozzarella… but make sure to drain it well because it will release a lot of moisture when it bakes. Last, but not least, I’m so sorry to hear about your pizza stone! Mine has survived several years of use. I hope your next one will too. Enjoy making your next round!

    • Reply Kathleen January 22, 2016 at 4:55 pm

      Thanks for your helpful suggestions which I shall put into use next time I make the dough. I will keep trying. Hopefully I can get it to where it should be.


      • Reply Viviane Bauquet Farre January 25, 2016 at 5:57 pm

        You’re most welcome, Kathleen! You’ll get there for sure… As they say, “practice makes perfect”! 🙂

  • Reply Rita September 6, 2015 at 1:03 am

    After I have dressed the pizzas for baking what is the longest amount of time that they can sit waiting before I must place them in the oven?

    • Reply Viviane Bauquet Farre September 9, 2015 at 3:20 pm

      Hi Rita, Not too long otherwise the dough might start to stick to your peel. Normally I dress them only right before I put them in the oven – that’s ideal. But you could get away with letting the pizzas sit for 5 to 10 minutes. Enjoy your homemade pizzas!

  • Reply Janice August 25, 2015 at 1:06 pm

    My family and I are new to making our own pizzas and have been wanting to try it since we planted our tomato plants this spring. We made this pizza dough recipe yesterday to go with homemade pizza sauce and it was just PERFECT!! I followed your instructions exactly. It may take a while to stretch the dough into shape the way you do, but it still tastes the same even if it isn’t in the perfect circle 🙂 Thank you so very much!

    • Reply Viviane Bauquet Farre August 26, 2015 at 12:03 pm

      Hi Janice! You have no idea how delighted I am to read your comment. Congratulations for making your own pizza dough (and pizza with your own homegrown tomatoes, no less)! It’s not that easy the first time around but you did it! However, after making the dough a couple of times, I have no doubt you’ll end up with a perfectly round pizza. Meanwhile, you are right, whatever shape it turns out, it tastes exactly the same! Thank you so much for your note. May making your own pizza become a routine, all-year endeavor!

  • Reply Shana June 25, 2015 at 3:51 am

    I made the dough, but I don’t have a pizza stone… could I just make the pizza on a metal pizza pan on a lower temperature and for a longer time?

    • Reply Viviane Bauquet Farre July 1, 2015 at 12:54 pm

      Hi Shana, you can bake your pizza on a pizza pan, but the results will not be the same though… as long as you know that. Your pizza will turn out much crispier than when baked on a stone. I would recommend 500F for 8 to 10 minutes until your pizza is browned on the edges. Let me know how it turns out.

  • Reply Barbara April 5, 2015 at 9:48 pm

    Both of my pizza stones ( pampered chef and an emile henry) both caution against a temperature of over 425 degrees. Thoughts ?

    • Reply Viviane Bauquet Farre April 5, 2015 at 11:19 pm

      Hi Barbara, I cannot vouch for every brand of pizza stones, but the one I use is safe at high temperatures (500F). See here: I’ve had this pizza stone for years. I’ve used it numerous times as described in the recipe here and I have never had any problems. Let me know if you have any further questions… and happy pizza making!

  • Reply Sandra March 14, 2015 at 6:46 am

    Hi Ms Viviane, I tried the pizza dough and it came out well; thank you so much. I always make pizzas, breads and cakes etc but I like to try different recipes. I used my bread machine as always; because of my back problem I can’t knead with my hands too much. I let it knead and rise in the machine then I let it knead again and then I took it out and follow your refrigeration instructions but I baked them as I normally do. I have 2 pizza stones that I use whenever I’m making pizzas. I place one stone on the very first rack then I place the second stone on the third rack and then preheat the oven to 450 degrees F. I arrange my pizza, place it on the lower stone and it bakes perfectly! With the two stones one above and one underneath the pizza, it’s somewhat like a brick oven. Your recipe for the dough has more stretch than the one I usually use so it’s a keeper! I’ll be trying your bread soon. Thank you and God bless.

    • Reply Viviane Bauquet Farre March 18, 2015 at 10:58 pm

      Hello Sandra! I’m so glad the recipe turned out well for you. I do have one suggestion though. Although using two pizza stones attempts to replicate a brick oven, you really don’t get enough heat to bake your pizza, especially at 450F. Next time you make pizza, try the method I describe in this recipe: First heat the stone at 500F for 30 minutes and then turn on your broiler for another 10 minutes before sliding the pizza on the stone. Only use one stone for this technique. I know you will be amazed at the results. Happy pizza making!

  • Reply Sandra March 13, 2015 at 4:32 am

    Hello Ms Viviane, thank you for your reply. When I try the recipe I’ll let you know; God bless!

    • Reply Viviane Bauquet Farre March 13, 2015 at 1:59 pm

      You are most welcome, Sandra! Good luck making your pizza dough!

  • Reply Sandra March 11, 2015 at 3:44 am

    Hi Ms Viviane, I think that you’ve made a huge mistake when writing the pizza recipe. You wrote 2+1/4 cups of flour and then in brackets you have 11 ounces. What kind of measuring cup did you used? With my measuring cup 18 ounces is 2+1/4 cups. Please let me know before I try this recipe; thank you so much and do have a lovely day.


    • Reply Viviane Bauquet Farre March 11, 2015 at 4:07 pm

      Hi Sandra! You gave me a fright!!! I just, this very moment, re-measured the flour for this recipe and it is 11 ounces, as the recipe states. These are the dry measuring cups I use: I would say to you, go with the measurements (not the cups), as measurements are always more accurate. This is the reason I always include them in recipes where the weight of ingredients is important, as it is with this recipe. Let me know how your dough turns out… and have a fun time making it!

  • Reply mjskitchen January 19, 2015 at 2:45 am

    Great instructional video Viviane! I started making my own pizza dough a couple of years ago and no I know what I’ve been doing wrong. 🙂 Will be testing out your recipe and methods soon.

  • Reply Kayle (The Cooking Actress) January 16, 2015 at 9:41 pm

    yayyy! lovelovelove this post-well made homemade pizza is one of my faves

    • Reply Viviane Bauquet Farre January 17, 2015 at 8:05 pm

      Kayle, Thank you, my dear… We’re on the same wavelength, I see. Here’s to homemade pizza dough!

  • Reply christine June 30, 2014 at 1:24 pm

    I just love your site I found you when I was looking for help with making pizza with Caputo oo flour so thank you your site is special looking forward to your recipes

    • Reply Viviane June 30, 2014 at 2:26 pm

      Thank you so much, Christine!

    Question or comment? I'd love to hear from you!

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