Flour, salt, water and yeast: What do these simple ingredients have in common? They come together to create the perfect foundation for any good Italian pizza. Say hello to our classic pizza dough recipe, which is sure to become a beloved staple for your household.
The beauty of making your own dough is the delicious texture and flavour, coveted puffy crust, a soft, easy-to-fold slice and, of course, the fragrant, freshly-baked-bread aroma. Think of it as your pizza canvas, the base for any topping your culinary heart desires, from burrata and steak to crème fraîche and basil.
From there, we recommend starting with our Classic Pizza Sauce, and if you’re not sure where to start for toppings, we’ve got hundreds of pizza recipes to get you inspired.
Note: Exciting news! We've enhanced our signature Classic Pizza Dough recipe for an even tastier experience. Our culinary team carefully refined the ingredients and methodology, and while we've made improvements, we've stayed true to the essence of the original. If, however, you loved the old recipe and still want to use it, here are the ingredient amounts (you can follow the same process) for four 250-gram dough balls for four 12-inch (30-centimetre) pizzas, or three 330-gram balls for three 16-inch (40-centimetre) pizzas with a dough hydration of 60%:
- 364 grams (1 ½ cups or 12.8 ounces) lukewarm water
- 9.2 grams (3 ¼ teaspoons) active dried yeast or 7 grams (2 ½ teaspoons) instant dried yeast or 20 grams (2 tablespoons) fresh yeast
- 607 grams (4 ¼ cups or 21.4 ounces) “00” flour, plus extra for dusting
- 18 grams (4 teaspoons) sea salt
If you prefer fresh yeast, use 20 grams (2 tablespoons) and either mix the yeast into the water and let sit for 3 minutes (rehydration method) or crumble it over the flour and then add the water (dry blend). We always suggest checking the activation instructions on your yeast packets and testing accordingly.
