Learn how to make pizza dough with these European techniques that ensure a crispy, chewy texture for your next pizza.
The secrets to light, crispy airy pizza dough
I learned to make pizza dough two different ways. First, as a teen, I learned how to make it while working at Little Caesars. Then, as an adult I learned to make it while living in Europe.
To me European pizza dough is superior, and that’s because of the ingredients. They use 00 Italian flour, which is what gives it its crispy yet chewy crust.
A lot of times, they also use fresh cake yeast, which was really easy to find in Europe, but not so easy to source in the U.S. Fortunately, I was able to adapt this European recipe with active dry yeast.
In addition to the right ingredients, you also need to let your dough rise. As it ferments, air bubbles will develop in the dough. These bubbles rise as the pizza bakes, creating mountains of pillows in your dough.
Rising also helps the dough come to room temperature, which makes it so much easier to stretch and shape. If you’re having problem stretching pizza dough, it’s likely because it’s too cold.
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Starter: Place the yeast, 60 grams warm water and 100 grams of flour in a large bowl. Using your hands, mix well and form a dough ball. Cover with plastic wrap and let rise at room temperature for one hour.
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Mix: Place 240 grams warm water in stand mixer and add the starter dough. Use dough hook and mix on low until it starts to bubble and combine. Add in the 350 grams flour and salt. Mix on low for 2 minutes, then on medium-high for 4-5 minutes until the dough is soft and silky.
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Rise: Shape into a ball by pulling the sides and tucking them under the center. Set on the counter seam side down and cover with a damp towel. Let rise for 1-2 hours.
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Stretch: Once the dough has risen, cut it in half and stretch to create your pizza.
For the best results, weigh your ingredients with a kitchen scale.
If your dough is sticky, add 1 tablespoon of flour and knead for 30-60 seconds. If your dough is dry, add 1 tablespoon of water and knead. Repeat as needed until it is soft and doesn’t stick to your hands.
Calories: 734kcalCarbohydrates: 147gProtein: 25gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 2339mgPotassium: 235mgFiber: 6gSugar: 1gVitamin A: 4IUVitamin C: 0.01mgCalcium: 37mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients
- Type 00 Pizza Flour: I use King Arthur 00 Pizza flour because it’s usually available at local grocery stores. You can also find it online.
- Pizza Crust Yeast: While you can use active dry yeast, this pizza crust yeast helps make your dough stretch more easily.
- Water: It’s important that your water is around 110-115F degrees. This will help the yeast rise. I usually microwave it in 15-second intervals.
- Kosher Salt
Substitutions: If you can find fresh cake yeast, use 28 grams instead of the instant yeast.
See the full recipe card above for servings and a full list of ingredients.
How to make homemade pizza dough
- STEP ONE: Create the starter dough by mixing the yeast with 60 grams warm water and 100 grams of flour. Cover with saran wrap and let this rise for 1 hour.
PRO TIP: Creating a starter dough allows the yeast to ferment longer, giving your dough a richer flavor.
- STEP TWO: After 1 hour, place the starter dough in a stand mixer with 240 grams of warm water. Mix on low using a dough hook until it starts to bubble and combine.
- STEP THREE: Add in 350 grams of flour and salt. Mix on low for 2 minutes.
- STEP FOUR: Increase the speed to medium-high and continue kneading for 4-5 minutes. The dough should pull away from the bowl and should feel smooth, not sticky.
PRO TIP: If your dough seems sticky, mix in 1 tablespoon of flour at a time. If your dough seems dry, mix in 1 tablespoon of warm water at a time.
- STEP FIVE: Remove the dough from the bowl and shape into a ball by stretching the outer edges and tucking them under the ball.
PRO TIP: If you want to make the dough in advance, you can refrigerate it or freeze it at this point. Then, follow steps six and seven when you're ready to make your pizza.
- STEP SIX: Cover with a damp towel and let rise for 1-2 hours. The time will depend on the ambient temperature. You can also speed up this process by placing it in your oven on the proof setting.
- STEP SEVEN: Remove the towel. The dough should have doubled in size.
How to use pizza dough
Make sure the dough is at room temperature. Then, stretch it out to your preferred thickness. With this recipe, I like to divide the dough in half to make two smaller pizzas.
I prefer to stretch my dough instead of rolling it out with a rolling pin, because a rolling pin will crush all of the air pockets.
Once it’s stretched out, place it on a lightly floured pizza peel. Make sure the dough can move freely on the peel before adding any toppings.
And add tomato sauce or olive oil, leaving an edge for the crust. Then, top with mozzarella cheese and your favorite pizza toppings.
Bake it right away on a pizza stone in a grill or oven until the crust is golden brown. Then, slice and serve.
Storage
To store homemade pizza dough, wrap the dough ball tightly with plastic wrap and store it in an airtight container. You can store it in the refrigerator for 1-2 days or in the freezer for up to six months.
GCG Pro Pitmaster Tips
- Use 00 pizza flour for light, chewy crust
- Make sure your dough is at room temperature
- Stretch to your preferred thickness
Frequently Asked Questions
Pizza dough is made of flour, yeast, water and salt.
Yes. In fact, it’s better to make the pizza dough ahead of time as it allows the flavors to develop even further. I recommend at least 24 hours in advance, but even 3-4 days would be fine, too.
You can even freeze the dough for up to 3 months. When you’re ready to use it, let the frozen dough thaw overnight in the fridge.
Yes, but the texture won’t be the same. It will still work, but it will be more dense. You can also use bread flour, which has a higher protein content like 00 flour.
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