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+ servings
Pizza Dough Recipe

Perfect Pizza Dough

Sure you can order pizza, but it is way more fun to make your own. This dough recipe never fails to make perfect pizza.
Prep Time 25 mins
Cook Time 12 mins
Total Time 39 mins
Course Appetizer, Lunch Dish
Cuisine French, Italian
Servings 2 pizzas


  • 1 1/2 tsp Dry Active Yeast
  • 1 tsp Honey
  • 1 cup warm water
  • 3 cups All Purpose Flour or a mix of 2c. a/p flour and 1c. petit épeautre
  • 1 tbsp Course Salt
  • 1 tbsp olive oil


  • In a small bowl, dissolve honey in 1/4 cup warm water then sprinkle on yeast.
  • Set aside until foamy.
  • In the bowl of an electric mixer fitted with a dough hook combine flour and salt.
  • Add oil, proofed yeast mixture and remaining water.
  • Mix on low speed until combined. Dough should form a cluster around the hook. If too runny or too stiff, add flour and/or water until you get the right consistency.
  • Turn up speed and knead the dough for 5 minutes until dough is smooth.
  • Turn out dough and knead by hand for a few minutes.
  • Place in a clean bowl in a warm spot and cover with a damp towel.
  • Let rise to until double in size, 1 to 2 hours. At this point, you can put dough in a sealed plastic bag in the fridge until ready to use (up to 2 days). I usually make two pizzas with this amount of dough.
  • Divide into two, and knead for a few minutes.
  • Place the dough on a parchment or cornmeal lined baking tray.
  • Stretch out dough to desired thinness using your hands (much easier than a rolling pin).
  • Repeat with the second half of dough or save for another day.
  • Prepare and arrange toppings as desired.
  • Preheat oven to 450F (230C).
  • Bake for 7-12 minutes until bubbly and golden.


When stretching the dough, if it keeps bouncing back, place a towel on top of the dough and let it rest for 10-15 minutes to let the gluten relax.
Tried this recipe?Let us know how it was!