Giada's Famous Pizza Dough
Prep Time
10 minutes
Ingredients
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- 1 cup warm water
- 1 teaspoon active dry yeast
- 1 teaspoon honey
2 1/4 cups flour
- 1 teaspoon kosher salt
-
Extra virgin olive oil
Instructions
- To the warm water, add the yeast and honey. Stir to dissolve. Allow the mixture to sit for 3 minutes to make sure the yeast is alive. It should foam and start to bubble.
- Place the flour and salt in the bowl of an electric mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to comes together. Turn the speed up to medium and mix for 8 minutes. The dough should start to pull away from the sides but still remain soft and slightly sticky at the bottom of the bowl. Add an extra tablespoon of flour if needed. Coat your hands in a bit of olive oil and form the dough into a ball. Place the dough in a bowl that is coated in olive oil. Cover with a towel and allow to sit in a warm place for 1 hour or until doubled in size. Knock down the dough and cut into 4 equal pieces if making small pizzas or simply reform into a ball and allow the dough to proof for an additional 1 hour. The dough is now ready to use.
Cooking Instructions:
This dough makes one large pizza for sharing, or cut it in half to make two personal-sized pizzas. If you're using an at-home pizza oven like an Ooni, we recommend dividing the dough in half to better fit the oven and get that beautiful bubbly crust. On a floured surface, roll the dough out to your desired thickness. Transfer to a pizza peel or baking sheet. For a simple and delicious base, spread a few spoonfuls of passata over the dough, sprinkle with spicy seasoned salt, and add your favorite cheese and toppings. Finish with a drizzle of olive oil. Bake at 500°F for 8–10 minutes, or until the crust is crisp and golden brown. Slice and enjoy hot!
43 comments
Can you make the dough the day before you actually need it.
Ciao Heather! Yes, pizza dough can be made the day before. Let it rise initially, then refrigerate it in an airtight container. This slows fermentation, enhancing flavor. Before using, let it return to room temperature for about 30-60 minutes to make it easier to work with. It’s a great way to prep ahead for a delicious pizza night!
when will you change the format on your recipes so they can be printed on one or two pages? the recipes take up too much paper and too much unnecessary space as you have them now. This is very frustrating.
and wasteful!
Ciao Cynthia! We’re so sorry for the frustration & truly appreciate your feedback! 🙏 We’re working on the printed recipe layout, & it should be fixed this week. Thank you for bringing this to our attention! 💚
I have a question how many 11 inch pizzas does this make? How do you store the unused dough? How long can it be stored in the refrigerator and or the freezer?
With 1 pound of pizza dough, you can make about 1 to 2 delicious 11-inch pizzas! To store unused dough, wrap it tightly in plastic wrap and store it in the fridge for up to 2 days or in the freezer for up to 3 months. Ready for pizza night anytime!
@Lisa pizza can be tricky, but don’t be discouraged! Try reading this post the next time you make pizza: https://giadzy.com/blogs/tips/3-ways-to-cook-neapolitan-style-pizza-without-special-equipment
It offers up tips for Neapolitan style pizza at home! We also have a few delicious, but simple recipes to check out! “Nonno’s Pizza” and “Pizza Napoli” are great places to get started. Hope this helps!
Hi @Katelyn! For freezing an assembled pizza, we’d actually recommend that you cook it with all the toppings as if you were going to eat it, then take it out a few minutes early. Let it cool completely to room temperature, then store in a freezer bag either cut or whole. Then when you’re ready to eat it, just let it come to room temp and then finish cooking in the oven! Hope this helps!
Hi @Ginger Swist! This particular flour is 0 flour! You can also use 00 flour!
Is the flour00?
I love this recipe. So easy and quick. I’ve made it 5+ times and each time, great results.
How do I freeze this dough, if I would assemble the pizza and freeze it?
OMG…I need help. Then what??? I googled and found where someone said preheat oven and pan and put dough on wooden pizza thing on corn starch. The dough is so sticky, I don’t know how to handle it. I followed this directions and wondered how will I transfer from wooden thing to pizza pan? I couldn’t…. I couldn’t let it go to waist, so I folded it all up and pulled it off the wood thing – pepperoni calzone-ish it is. I’d say I’m a Giadzy Fail lol! Would love to try again with extended instructions…please tell me how to get it topped and in the oven. Thanks!
Does this dough work in a pizza oven?
Delicious! Crispy on outside, soft on inside.
It’s definitely not thick. No need to roll it out. Not a thick as you’d think pizza dough would be. Giada mentions it’s a very loose dough. Too loose
It’s ok. Definitely not enough to separate 4 different balls for the second rise. It’s good for one pizza on a reg sized baking sheet.
Giada, will this recipe work with the Petra Gluten Free Flour? I just received it and have no idea what to do with it. Do I use it like cup for cup? Would I need to add Xantham Gum? Please hurry, I'm excited to make pizza that will taste better than cardboard!!!!
I preheated my oven and pizza stone to 450 degrees F and cooked until the cheese was melted and crust was browned, maybe 8-10 min.
This dough is beautiful and easy to work with. It's not sweet at all. Thanks G for the best recipes.
I use agave syrup because my parents are vegan.
Unfortunately I am allergic to honey , what can I use instead of the honey in this recipe, I love pizza and being for an sicilian heritage I can’t eat any recipes that contains hone. Thank you
Hi can this recipe be doubled? We love this dough so much but its not enough for all of us.
Will this recipe work using the Petra Gluten Free Flour for Bread and Pizza?
What is the temp time?