Top 10 Best Pizza Dough Recipe Collection: From Classic Neapolitan to Gluten-Free Options

Classic Italian Pizza Dough (Neapolitan)

This authentic Neapolitan pizza dough recipe creates the perfect base for traditional Italian pizza with its characteristic soft, chewy texture and distinctive leopard spotting when baked at high temperatures.

Ingredients:

• 500g (4 cups) 00 flour or bread flour
• 325ml (1? cups) lukewarm water
• 10g (2 tsp) fine sea salt
• 3g (1 tsp) active dry yeast

Instructions:

1. Activate the yeast: In a small bowl, dissolve the yeast in 100ml of the lukewarm water. Let it sit for 5-10 minutes until foamy.
2. Mix the dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and remaining water.
3. Knead the dough: Using your hands or a wooden spoon, mix until a shaggy dough forms. Turn onto a lightly floured surface and knead for 10-15 minutes until the dough becomes smooth, elastic, and slightly tacky.
4. First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise at room temperature for 1-2 hours until doubled in size.
5. Divide and shape: Punch down the dough and divide into 4 equal portions (about 200g each). Shape each portion into a tight ball.
6. Second rise: Place the dough balls on a floured tray, cover, and let rise for another 30-60 minutes until puffy.
7. Rest before use: For best results, let the dough balls rest at room temperature for 30 minutes before stretching, or refrigerate for up to 24 hours for enhanced flavor.

Tips for Success:

• Use high-protein flour (12-14%) for better gluten development
• Keep the dough slightly sticky – don’t add too much flour
• For authentic results, bake at the highest temperature your oven can reach (usually 250°C/480°F)
• The dough should stretch thin enough to read through without tearing

New York Style Pizza Dough

Ingredients:

• 4 cups (500g) bread flour
• 1½ cups (360ml) warm water
• 2 teaspoons active dry yeast
• 2 tablespoons olive oil
• 1 tablespoon sugar
• 2 teaspoons salt

Instructions:

1. Activate the yeast: In a large bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy.
2. Mix the dough: Add olive oil to the yeast mixture. In a separate bowl, whisk together flour and salt. Gradually add the flour mixture to the wet ingredients, stirring until a shaggy dough forms.
3. Knead the dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
4. First rise: Place the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours until doubled in size.
5. Divide and shape: Punch down the dough and divide into 2-3 portions depending on desired pizza size. Shape each portion into a ball.
6. Second rise: Place dough balls on a lightly oiled baking sheet, cover with a damp cloth, and let rise for 30 minutes.
7. Hand-toss and stretch: Working with one ball at a time, gently stretch the dough from the center outward, using the back of your hands to toss and stretch until you achieve a large, thin circle with slightly thicker edges.
8. Ready to use: The dough is now ready for your favorite toppings. The result should be a slightly thicker, chewier crust that can be folded in half – the signature of New York style pizza.

Tips: For best results, let the dough cold-ferment in the refrigerator for 24-72 hours after the first rise for enhanced flavor development.

Thin Crust Pizza Dough

This thin crust pizza dough recipe creates a crispy, cracker-like base that’s perfect for those who prefer less bread and more toppings. The key is using less yeast and rolling the dough thin rather than stretching it.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon active dry yeast
• 3/4 teaspoon salt
• 2 tablespoons olive oil
• 2/3 cup warm water
• 1 teaspoon sugar

Instructions:

1. Activate the yeast: In a small bowl, combine warm water and sugar. Sprinkle the yeast over the water and let sit for 5 minutes until foamy.
2. Mix dry ingredients: In a large mixing bowl, whisk together flour and salt until well combined.
3. Combine wet and dry ingredients: Make a well in the center of the flour mixture. Pour in the yeast mixture and olive oil. Using a wooden spoon or your hands, mix until a shaggy dough forms.
4. Knead the dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly firm, not too soft.
5. First rise: Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours until doubled in size.
6. Divide and rest: Punch down the dough and divide into 2 equal portions for two 12-inch pizzas. Let rest for 10 minutes.
7. Roll out the dough: On a floured surface, use a rolling pin to roll each portion into a very thin circle, about 1/8 inch thick. The dough should be almost translucent in some spots.
8. Transfer to baking surface: Carefully transfer the rolled dough to a parchment-lined baking sheet or pizza stone. Let rest for 5 minutes before adding toppings.
9. Pre-bake (optional): For an extra crispy crust, pre-bake the dough at 450°F (230°C) for 5-7 minutes before adding toppings.

Tips:

• The dough should be rolled very thin – you should almost be able to see through it
• Don’t overload with toppings as the thin crust won’t support too much weight
• For best results, bake on a preheated pizza stone or baking steel
• The dough can be made ahead and refrigerated for up to 24 hours

No-Knead Pizza Dough

This no-knead pizza dough is perfect for beginners and produces amazing results through long fermentation. The key is patience – let time develop the flavor and texture for you.

Ingredients:

• 3 cups (360g) all-purpose flour
• 1/4 teaspoon active dry yeast
• 1 1/4 teaspoons salt
• 1 5/8 cups (385ml) water, room temperature
• 2 tablespoons olive oil (optional)

Instructions:

1. Mix the dry ingredients: In a large bowl, whisk together flour, yeast, and salt until well combined.
2. Add water: Pour in the room temperature water and mix with a wooden spoon or your hands until a shaggy, sticky dough forms. The dough will look rough and wet – this is normal.
3. Add olive oil (optional): If using olive oil, drizzle it over the dough and mix it in briefly.
4. Cover and rest: Cover the bowl tightly with plastic wrap or a damp towel. Let it sit at room temperature for 12-18 hours. The dough will become bubbly and nearly double in size.
5. Fold the dough: After the long rise, the dough will be very sticky. With floured hands, gently fold the dough over itself 3-4 times in the bowl.
6. Second rise: Cover and let rise for another 2 hours at room temperature.
7. Shape and use: Turn the dough out onto a well-floured surface. Divide into 2-3 portions depending on desired pizza size. Shape each portion into a ball and let rest for 30 minutes before stretching into pizza shape.
8. Stretch and top: Gently stretch each dough ball into your desired pizza shape. Add your favorite toppings and bake at 475°F (245°C) for 10-15 minutes until golden and crispy.

Tips:

• The dough can be refrigerated for up to 3 days after the first rise
• For best results, use a pizza stone or steel in the oven
• The longer fermentation develops complex flavors and makes the dough easier to digest
• Don’t add too much flour when shaping – the stickiness is what creates the airy texture

Sicilian Pizza Dough

This recipe creates a thick, airy Sicilian pizza dough that’s perfect for baking in a rectangular pan, resulting in a focaccia-like base with a golden, crispy bottom and soft, pillowy interior.

Ingredients:

• 4 cups (500g) bread flour
• 1½ cups (350ml) warm water
• 2 teaspoons (7g) active dry yeast
• 2 tablespoons olive oil, plus extra for greasing
• 2 teaspoons salt
• 1 teaspoon sugar

Instructions:

1. Activate the yeast: In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy and bubbly.
2. Mix the dough: In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil.
3. Knead the dough: Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but manageable.
4. First rise: Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours until doubled in size.
5. Prepare the pan: Generously oil a 9×13 inch rectangular baking pan or rimmed baking sheet.
6. Shape the dough: Punch down the dough and transfer to the prepared pan. Gently stretch and press the dough to fit the pan, creating an even thickness. Don’t worry if it doesn’t reach all corners initially.
7. Second rise: Cover and let rise for 30-45 minutes. The dough should puff up and become airy.
8. Final shaping: Gently stretch the dough to fill the entire pan, creating dimples with your fingertips. Drizzle with olive oil.
9. Bake: Preheat oven to 450°F (230°C). Bake for 20-25 minutes until golden brown and crispy on the bottom.
10. Cool and serve: Let cool for 5 minutes before adding toppings or cutting into squares.

Tips: This dough can be made ahead and refrigerated for up to 3 days. The slow fermentation will develop more flavor. For best results, use a well-seasoned pan or parchment paper to prevent sticking.

Chicago Deep Dish Pizza Dough

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm water (110°F)
• 1/4 cup melted butter
• 2 tablespoons olive oil
• Additional butter for greasing

Instructions:

1. Activate the yeast: In a small bowl, combine warm water and sugar. Sprinkle yeast over the water and let sit for 5-10 minutes until foamy and bubbly.
2. Mix dry ingredients: In a large mixing bowl, whisk together flour, cornmeal, and salt until well combined.
3. Combine wet ingredients: Add the activated yeast mixture, melted butter, and olive oil to the dry ingredients.
4. Form the dough: Mix until a shaggy dough forms, then turn out onto a lightly floured surface. Knead for 8-10 minutes until the dough becomes smooth and elastic.
5. First rise: Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-1.5 hours until doubled in size.
6. Shape the dough: Punch down the dough and roll it out to fit a 12-inch deep-dish pizza pan. The dough should be about 1/4 inch thick.
7. Prepare the pan: Generously butter a deep-dish pizza pan. Press the dough into the pan, ensuring it covers the bottom and comes up the sides about 2 inches.
8. Final preparation: Trim excess dough, leaving about 1/2 inch overhang. Cover and let rest for 15 minutes before adding toppings.

Tips:

• The cornmeal gives the dough its distinctive texture and slight crunch
• Don’t skip the butter – it creates the characteristic flaky, rich crust
• This dough can be made ahead and refrigerated for up to 2 days
• Bake at 425°F for 15 minutes before adding toppings, then continue baking according to your pizza recipe

Whole Wheat Pizza Dough

This healthier whole wheat pizza dough alternative provides added fiber and nutrients while delivering a deliciously nutty flavor and heartier texture compared to traditional white flour dough.

Ingredients:

• 2 cups whole wheat flour
• 1 cup warm water (110°F/43°C)
• 1 packet (2¼ tsp) active dry yeast
• 1 tablespoon honey or sugar
• 2 tablespoons olive oil
• 1 teaspoon salt
• Additional flour for dusting

Instructions:

1. Activate the yeast: In a small bowl, combine warm water, honey (or sugar), and yeast. Stir gently and let sit for 5-10 minutes until foamy and bubbly.
2. Mix dry ingredients: In a large mixing bowl, whisk together the whole wheat flour and salt.
3. Combine wet and dry ingredients: Make a well in the center of the flour mixture. Pour in the activated yeast mixture and olive oil.
4. Form the dough: Using a wooden spoon or your hands, mix until a shaggy dough forms. The dough will be slightly stickier than white flour dough.
5. Knead the dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add small amounts of flour if the dough is too sticky.
6. First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 1-2 hours until doubled in size.
7. Shape and second rise: Punch down the dough and shape it into your desired pizza size. Place on a floured surface or pizza pan, cover, and let rest for 15-20 minutes.
8. Ready to use: The dough is now ready to be topped and baked according to your pizza recipe preferences.

Tips: Whole wheat dough may require slightly longer rising times and benefits from a gentler handling. The nutty flavor pairs excellently with robust toppings like vegetables, herbs, and aged cheeses.

Sourdough Pizza Dough

This sourdough pizza dough recipe creates a complex, tangy flavor profile using active sourdough starter instead of commercial yeast. The longer fermentation time develops incredible taste and texture.

Ingredients:

• 200g active sourdough starter (100% hydration)
• 500g bread flour
• 320ml warm water
• 12g salt
• 30ml olive oil
• 5g sugar (optional, for flavor enhancement)

Instructions:

1. Prepare the starter: Ensure your sourdough starter is active and bubbly. Feed it 4-6 hours before use if needed.
2. Mix the dough: In a large bowl, combine the active starter with warm water and mix well. Add flour, salt, olive oil, and sugar if using.
3. Knead: Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but manageable.
4. First rise: Place dough in an oiled bowl, cover with a damp cloth, and let rise at room temperature for 4-6 hours until doubled in size.
5. Bulk fermentation: Punch down the dough and perform 2-3 sets of stretch and folds every 30 minutes during the first 2 hours.
6. Cold fermentation: Transfer to refrigerator for 12-72 hours for enhanced flavor development. The longer fermentation creates more complex flavors.
7. Final preparation: Remove from refrigerator 30 minutes before use. Divide into portions and shape into balls. Let rest for 30 minutes at room temperature.
8. Shaping: On a floured surface, gently stretch each portion into pizza rounds, maintaining the air bubbles for a light, airy crust.

Tips:

• The dough can be frozen for up to 3 months
• Higher hydration creates a more open crumb structure
• The tangy flavor intensifies with longer fermentation
• Works best with high-heat cooking methods (500°F+)

Gluten-Free Pizza Dough

Ingredients:

• 2 cups rice flour
• 1/2 cup almond flour
• 1/4 cup tapioca starch
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 teaspoons active dry yeast
• 3/4 cup warm water (110°F/43°C)
• 2 tablespoons olive oil
• 1 teaspoon apple cider vinegar

Instructions:

1. Activate the yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
2. Mix dry ingredients: In a large mixing bowl, whisk together rice flour, almond flour, tapioca starch, xanthan gum, and salt.
3. Combine wet and dry ingredients: Add the activated yeast mixture, olive oil, and apple cider vinegar to the dry ingredients. Mix until a soft dough forms.
4. Knead the dough: Turn the dough onto a lightly floured surface (use rice flour) and knead for 3-5 minutes until smooth and elastic. The dough may be slightly stickier than traditional pizza dough.
5. First rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours until doubled in size.
6. Shape the dough: Punch down the dough and roll it out on parchment paper to your desired thickness (about 1/4 inch for crispy crust).
7. Second rise: Let the shaped dough rest for 15-20 minutes before adding toppings.
8. Bake: Preheat oven to 475°F (245°C). Add your favorite toppings and bake for 12-15 minutes until the crust is golden brown and crispy.

Tips:

• Keep the dough slightly moist as gluten-free dough tends to dry out faster
• Don’t overwork the dough to avoid a tough texture
• Use parchment paper for easy transfer to the oven
• Store leftover dough in the refrigerator for up to 2 days

Quick Easy Pizza Dough

This fast-rise pizza dough recipe is perfect for busy weeknights when you want homemade pizza without the long wait time. Ready in just 30 minutes!

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2¼ tsp) active dry yeast
• 1 tsp sugar
• 1 tsp salt
• 1 cup warm water (110°F/45°C)
• 2 tbsp olive oil
• 1 tsp baking powder

Instructions:

1. Activate the yeast: In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5 minutes until foamy.
2. Mix dry ingredients: In a large bowl, whisk together flour, salt, and baking powder.
3. Combine wet and dry: Add the yeast mixture and olive oil to the flour mixture. Stir until a shaggy dough forms.
4. Knead the dough: Turn dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. The baking powder helps accelerate the rise.
5. Quick rise: Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 15-20 minutes until doubled in size.
6. Shape and use: Punch down dough, roll out to desired thickness, and use immediately for your pizza. Makes enough for 2 medium pizzas or 1 large pizza.

Tips: For faster rising, place the bowl near a warm oven or in a slightly warmed (then turned off) oven. The dough can also be refrigerated for up to 3 days or frozen for up to 3 months.

With these 10 incredible pizza dough recipe options at your fingertips, you’ll never run out of ways to create memorable meals. Each pizza dough recipe offers something special – whether it’s the authentic taste of traditional Italian methods, the convenience of no-knead techniques, or the health benefits of whole wheat alternatives. The beauty of homemade pizza lies not just in the final product, but in the joy of creating something delicious from simple ingredients. So roll up your sleeves, choose your favorite pizza dough recipe from this collection, and start your journey toward pizza perfection. Your taste buds will thank you!