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Photo Credit: Elizabeth Newman

Giada's Famous Pizza Dough

by Giada De Laurentiis
★★★★★
★★★★★
(5 reviews)
Prep Time
10 minutes
Serves
4
Beginner
Photo Credit: Elizabeth Newman

Giada's Famous Pizza Dough

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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.
  4. Roll the pizza dough out on a floured surface to your desired thickness. Transfer the dough to a baking sheet or pizza peel, and top with your favorite toppings. Bake at 500 degrees F for about 8 to 10 minutes, or until crisp and golden brown. Drizzle the crust with extra olive oil if desired. Slice and serve hot.

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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37 reviews & comments

  • Author's avatar image
    The Giadzy Kitchen - Feb 28

    @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!

  • Author's avatar image
    The Giadzy Kitchen - Feb 28

    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!

  • Author's avatar image
    The Giadzy Kitchen - Feb 28

    Hi @Ginger Swist! This particular flour is 0 flour! You can also use 00 flour!

  • Author's avatar image
    Ginger Swist - Feb 28

    Is the flour00?

  • Author's avatar image
    Amy - Feb 16

    I love this recipe. So easy and quick. I’ve made it 5+ times and each time, great results.

  • Author's avatar image
    Katelyn - Feb 28

    How do I freeze this dough, if I would assemble the pizza and freeze it?

  • Author's avatar image
    Lisa - Feb 28

    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!

  • Author's avatar image
    Christine - Aug 22

    Does this dough work in a pizza oven?

  • Author's avatar image
    Kim Bittner - Jun 09

    Delicious! Crispy on outside, soft on inside.

  • Author's avatar image
    Stephanie Detetchouk - Jun 09

    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 - Jun 09

    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 - Jun 09

    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 - Jun 09

    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 - Jun 09

    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 - Jun 09

    I use agave syrup because my parents are vegan.

  • Author's avatar image
    Mayanne Green - Jun 09

    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 - Jun 09

    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 - Jun 09

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

  • Author's avatar image
    ma jal - Jun 09

    What is the temp time?

  • Author's avatar image
    Janelle Schrof - Jun 09

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

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