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Photo Credit: Elizabeth Newman

Giada's Famous Pizza Dough

Giada's famous Neapolitan-style pizza dough!
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Giada's Famous Pizza Dough

Prep Time

10 minutes

Calories

271

Author:

Giada De Laurentiis

Image of Giada's Famous Pizza Dough

Ingredients

Instructions

  1. As seen on: Giada In Italy, Episode 6. Napoli Pizza Party.
  2. 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.
  3. 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.

Nutrition

Nutrition

per serving
Calories
271
Amount/Serving % Daily Value
Carbs
56 grams
Protein
8 grams
Fat
1 grams
Saturated Fat
1 grams
Sodium
584 milligrams
Fiber
3 grams
Sugar
2 grams
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dairy free
nut free
vegetarian

30 reviews & comments

  • Author's avatar image
    Christine

    Does this dough work in a pizza oven?

  • Author's avatar image
    Kim Bittner
    ★★★★★
    ★★★★★

    Delicious! Crispy on outside, soft on inside.

  • Author's avatar image
    Stephanie Detetchouk

    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

  • Author's avatar image
    Stephanie Detetchouk
    ★★★★★
    ★★★★★

    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.

  • Author's avatar image
    Sarah Balluff

    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.

  • Author's avatar image
    Trish Staff

    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!!!!

  • Author's avatar image
    Sarah Balluff

    This dough is beautiful and easy to work with. It's not sweet at all. Thanks G for the best recipes.

  • Author's avatar image
    Sarah Balluff

    I use agave syrup because my parents are vegan.

  • Author's avatar image
    Mayanne Green

    Hi can this recipe be doubled? We love this dough so much but its not enough for all of us.

  • Author's avatar image
    Rosemarie Buckingham

    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

  • Author's avatar image
    Janet Subacus

    Will this recipe work using the Petra Gluten Free Flour for Bread and Pizza?

  • Author's avatar image
    ma jal

    What is the temp time?

  • Author's avatar image
    Janelle Schrof

    I just bought the Petra flour but the pasta version. Do you think it will work for this recipe?

  • Author's avatar image
    Lisa Davis

    What temperature and how long to bake?

  • Author's avatar image
    Robin Forman
    ★★★★★
    ★★★★★

    The Petra flour is amazing. The flavor is unbelievably good. Super sticky dough, but worth it. I’m never using another flour!

  • Author's avatar image
    TinaQ
    ★★★★★
    ★★★★★

    This crust was perfect and I’ve tried many. Texture was amazing and I have marked it in my recipe Library as “Perfectly Amazing” . I know some found it sticky dough but lightly flour your hands and bench helps. The results are worth it.

  • Author's avatar image
    Jayda Fife

    I would like to know as well!

  • Author's avatar image
    Robbie Bayros

    How long after the second rise can I store it (either room temp or fridge) before I need to use it on the same day?

  • Author's avatar image
    Sara Sugimoto

    I if wanted a thin crust, what do I do? I havent tried you recipe yet but I have made other yeast risen crusts and it rises so much. I tried rolling it out thin and docking it with a fork but It still get super thick.

  • Author's avatar image
    Amy Brunner

    Oh my gosh. This dough resulted in the best pizza that I’ve ever made. It was sticky to work with, but the results were so worth it! It makes sense that using less flour and doing the two rises gives it a great texture and flavor! Thanks Giada!

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