10 Homemade Pizza Dough Recipes for Bakery-Style Results
Quick intro (and why this matters)
Great toppings can’t rescue a sad base. You taste bakery-style results when the dough springs, blisters, and crackles, and the kitchen smells like a pizzeria. I chased that feeling for years—tweaking flours, hydration, and fermentation—until these ten homemade pizza dough recipes earned a permanent spot in my rotation. Want a feather-light Neapolitan? A classic New York fold? A lazy no-knead that still gives an open crumb? You’ll get it here—step-by-step, with equipment notes (pizza stone, parchment paper, dough hook), storage tips (airtight container), and the exact cues you should see, feel, and smell. Ready?
How to use this guide (30 seconds)
- Every recipe includes: mini intro, quick overview, times + oven temp, ingredients (with swaps), step-by-step, tips & variations, FAQ, and a short CTA.
- I write in active voice, keep paragraphs short, and bold the bits that matter.
- I drop a few helpful links at the end (FYI, they’re rock-solid—no 404 adventures).
Essential gear & pantry (the short list)
- Pizza stone or steel: For fierce bottom heat and blistered edges.
- Stand mixer + dough hook or strong hands. Both work.
- Digital scales: Consistency = repeatable wins.
- Plastic wrap or dough box: Prevents skinning while proofing.
- Bench scraper, small bowl, parchment paper, pizza peel.
- Flours: “00”, strong bread flour, wholemeal, and a gluten-free blend.
- Yeast: Instant or active dry. I call it yeast mixture when you bloom it in warm water.
The Recipes
1) Neapolitan-Style Dough (light, leopard-spotted, chewy)
A tiny story
I fell for this style in Naples: charred bubbles, a soft centre you can fold, and a crust that tastes alive. You don’t need a wood-fire to get close—just heat discipline, a stone, and patience at room temperature.
Quick Overview
- Star ingredient: “00” flour
- Flavour profile: Clean, lightly sweet, chewy with airy cornicione
- Best occasion: Date night or “I’m showing off” pizza night
- Difficulty: Medium (timing matters)
Prep: 20 mins (+8–24 hr rise)
Cook: 90 sec in a pizza oven or 5–7 mins in a very hot domestic oven
Total: 8–24 hrs
Oven Temp: 260°C/500°F (or hotter if you can) with a preheated pizza stone
Servings: 4 x 10–11″ pizzas
Ingredients
- 500g “00” flour (swap: strong bread flour)
- 325ml water, room temperature
- 10g fine sea salt
- 2g instant yeast (or 5g fresh)
Notes
- “00” flour gives a silky dough and clean snap.
- If you swap to bread flour, expect slightly more chew.
Instructions
- Make the yeast mixture: In a small bowl, whisk yeast into the water until dissolved and faintly foamy.
- Combine: Tip flour and salt into a mixing bowl. Pour in the yeast mixture and mix with fingers or a spoon until shaggy.
- Knead: Hand-knead 8–10 minutes (or 6–7 in a mixer with a dough hook) until smooth and stretchy. The dough should feel supple, not sticky.
- Bulk rise: Tuck into a lightly oiled bowl, cover with plastic wrap, and rest at room temperature 8–24 hours. The dough should double and smell faintly sweet.
- Divide & bench rest: Split into 4 balls (roughly 210–220g). Lightly oil, cover, and rest 30–40 minutes.
- Shape: Dust the bench. Press out gently with fingertips, leaving a thicker rim. Don’t use a rolling pin; you’ll push out the gas you worked for.
- Bake: Top with pizza sauce and mozzarella. Launch onto a blazing pizza stone (use parchment paper if you’re nervous). Bake until puffed with leopard spots.
Tips & Variations
- Add 5–10% wholemeal for a subtle nutty note.
- Struggling with stickiness? Lightly oil your hands—don’t drown it in flour.
FAQ
Can I cold-ferment? Yes—after step 3, refrigerate 24–48 hours for deeper flavour.
Can I freeze? Yes—ball the dough, oil, wrap tightly, then freeze in an airtight container.
CTA: Snap a crust-bubble close-up when you nail that leopard spotting—tag me so I can clap for you.
2) New York-Style Dough (thin centre, strong rim, foldable)
A tiny story
I think of this as “big slice energy.” You grab, fold, and walk. The dough uses oil and a hint of sugar for browning and that classic street-slice chew.
Quick Overview
- Star ingredient: Strong bread flour
- Flavour profile: Chewy, lightly oily, golden bottom
- Best occasion: Friday films with pepperoni
- Difficulty: Easy
Prep: 15 mins (+overnight cold rise)
Cook: 8–10 mins
Total: 12–24 hrs
Oven Temp: 260°C/500°F with stone/steel
Servings: 2 x 14–16″ pizzas
Ingredients
- 500g bread flour
- 325ml water (cool)
- 7g fine salt
- 5g sugar
- 10ml olive oil
- 3g instant yeast
Notes
- Sugar boosts browning in home ovens.
- Oil tenderises the crumb and aids stretch.
Instructions
- Bloom (optional): In a small bowl, stir yeast and sugar into the water.
- Mix: Add flour and salt to a bowl. Pour in yeast water and oil. Mix until a rough dough forms.
- Knead: 8 minutes by hand or 6 minutes with a dough hook until satin-smooth.
- Cold ferment: Lightly oil, cover with plastic wrap, and refrigerate 12–24 hours.
- Warm up: Bring to room temperature for 60 minutes before shaping.
- Shape & bake: Stretch thin, top with pizza sauce (sparingly), cheese, and pepperoni. Bake hot on your pizza stone.
Tips & Variations
- Leave it 48–72 hours in the fridge for even better flavour (IMO).
- Dust the peel with semolina for a cleaner launch.
FAQ
Why no rolling pin? You’ll crush gas pockets and lose chew.
Crust too pale? Move the stone to a lower rack and preheat longer.
CTA: Fold that slice and send a crumb shot—NYC would approve.
3) Sourdough Pizza Dough (complex tang, open crumb)
A tiny story
This dough tastes like you planned ahead (because you did). When the oven heat hits, the edge balloons and the aroma screams “bakery.”
Quick Overview
- Star ingredient: Active sourdough starter
- Flavour profile: Tangy, aromatic, complex
- Best occasion: When guests expect “proper” pizza
- Difficulty: Medium-hard (timing counts)
Prep: 20 mins (+6–8 hr bulk + 12–24 hr cold)
Cook: 7–9 mins
Total: 18–32 hrs
Oven Temp: 250–260°C/475–500°F, stone/steel
Servings: 3 x 11–12″ pizzas
Ingredients
- 500g bread flour (or 450g + 50g wholemeal)
- 325ml water
- 100g active starter (fed and bubbly)
- 10g fine salt
Notes
- Lazy starter = lazy rise. Feed 4–8 hours before mixing.
- Wholemeal boosts flavour; keep it under 20% for loft.
Instructions
- Autolyse: Mix starter, water, and flour. Rest 30 minutes; the dough will feel smoother.
- Salt & knead: Add salt. Knead until elastic (window-pane). Mixer with dough hook works well.
- Bulk ferment: Cover with plastic wrap and rest at room temperature 6–8 hours. You want a 60–80% rise and a bubbly surface.
- Cold ferment: Ball the dough, oil lightly, place in an airtight container, and refrigerate 12–24 hours.
- Warm & shape: Bring to room temperature for 45–60 minutes. Stretch gently; you should feel air under your fingers.
- Bake: Launch on a pizza stone. Charred freckles are your finish line.
Tips & Variations
- For more tang, extend the cold ferment to 48 hours (FYI: watch for over-proofing).
- Oil the rim before baking for deeper colour.
FAQ
Can I use discard? Not here—use active starter for lift.
Dough too sticky? Wet your hands and bench knife; don’t dump flour.
CTA: Post your crumb shot so we can all nerd out.
4) Sourdough Discard Dough (weeknight friendly, gentle tang)
A tiny story
You keep feeding your starter and the jar stares back with guilt. This dough turns “waste” into dinner without a long ferment.
Quick Overview
- Star ingredient: Sourdough discard
- Flavour profile: Mild tang, soft crumb
- Best occasion: Midweek pizzas
- Difficulty: Easy
Prep: 15 mins (+90–120 min rise)
Cook: 8–10 mins
Total: ~2.5 hrs
Oven Temp: 245°C/475°F, stone/steel
Servings: 2 x 12″ pizzas
Ingredients
- 250g bread flour
- 150g sourdough discard (unfed)
- 150ml warm water
- 5g fine salt
- 3g instant yeast
- 10ml olive oil (optional, for tenderness)
Notes
- Discard adds flavour; yeast brings the rise.
- Oil softens the bite—nice for kids.
Instructions
- Yeast mixture: In a small bowl, whisk yeast into warm water; stand 5 minutes.
- Mix: In a bowl, combine discard, yeast water, flour, salt, and oil. Mix until cohesive.
- Knead: 5–6 minutes until smooth.
- Rise: Cover with plastic wrap and proof at room temperature 90–120 minutes until puffy.
- Shape & bake: Stretch, sauce, cheese, and bake on parchment paper over your pizza stone.
Tips & Variations
- Add garlic powder and oregano for a built-in herby crust.
- Par-bake 2–3 minutes for heavy toppings.
FAQ
Can I refrigerate overnight? Yes—expect a touch more tang.
Crust too soft? Bake directly on the stone for the final 1–2 minutes (slide off the parchment).
CTA: Tell me your favourite discard toppings—I’ll try them next.
5) 50/50 Whole-Wheat Dough (nutty, rustic, still springy)
A tiny story
Whole-wheat pizzas often feel worthy but dull. This 50/50 split keeps the bakery-style bounce and adds a toasty note that loves mushrooms and feta.
Quick Overview
- Star ingredient: Stone-ground wholemeal
- Flavour profile: Nutty, earthy, aromatic
- Best occasion: Veg-forward nights
- Difficulty: Medium
Prep: 15 mins (+60–90 min rise)
Cook: 9–11 mins
Total: ~2 hrs
Oven Temp: 245°C/475°F
Servings: 2 x 12″ pizzas
Ingredients
- 250g wholemeal flour
- 250g bread flour
- 340ml water (a touch higher hydration)
- 8g fine salt
- 3g instant yeast
- 10–15ml olive oil
- 10g honey (optional, rounds the grain)
Notes
- Wholemeal absorbs more water; the dough should feel slightly tacky.
- Honey boosts browning.
Instructions
- Yeast mixture: Stir yeast into the water; stand 5 minutes.
- Combine: Mix flours, salt, honey, oil. Add yeast water and mix to a rough dough.
- Knead: 8–10 minutes (or mixer + dough hook 6 minutes) until elastic.
- Rise: Bowl, oil, plastic wrap, rise at room temperature 60–90 minutes until just doubled.
- Shape & bake: Keep the rim thicker to avoid drying out. Bake hot on a pizza stone.
Tips & Variations
- If it eats “heavy,” replace 20% wholemeal with 00 or all-purpose.
- Brush edges with olive oil and a pinch of sea salt before baking.
FAQ
Crust too dense? Increase water by 10–15ml and don’t over-flour the bench.
Can I cold-ferment? Yes—12–24 hours for improved flavour.
CTA: Pair with roasted veg and a swirl of pesto—thank me later.
6) No-Knead Overnight Dough (lazy method, big payoff)
A tiny story
You mix, you nap, you wake up to bakery smells. Long, slow fermentation builds flavour while you get on with life.
Quick Overview
- Star ingredient: Time
- Flavour profile: Light, open, delicately yeasty
- Best occasion: Sunday lunch
- Difficulty: Beginner
Prep: 5 mins (+12–18 hr rest)
Cook: 8–10 mins
Total: ~13–19 hrs
Oven Temp: 245°C/475°F
Servings: 2 x 12″ pizzas
Ingredients
- 500g bread flour
- 375ml cool water
- 7g fine salt
- 1g instant yeast
Notes
- High hydration makes a loose, sticky dough—embrace it.
Instructions
- Stir & forget: In a bowl, whisk flour, salt, yeast. Add water; stir until no dry bits remain.
- Rest: Cover with plastic wrap and leave at room temperature 12–18 hours. Expect bubbles and a wobble.
- Divide: Flour the bench, tip out gently, divide in two, and fold into balls. Rest 30 minutes.
- Shape & bake: Use floured hands to coax it wide. Launch on parchment paper; after 2 minutes, slide the paper out for extra char.
Tips & Variations
- Cold-ferment after step 2 for up to 48 hours for even more flavour (TBH, that’s my favourite).
- Oil the rim for colour.
FAQ
Too sticky? Dust the bench and your hands—don’t knead in more flour.
Not enough lift? Extend the rest by 2–3 hours; yeast is slow in cool rooms.
CTA: Show me your open crumb—I’ll send virtual high-fives.
7) Gluten-Free Dough (crisp edges, tender centre)
A tiny story
Gluten-free pizza often gets a bad rep. This one bakes crisp at the edges and stays tender in the middle. You spread it instead of stretching it.
Quick Overview
- Star ingredient: Quality GF flour blend + xanthan gum (if not included)
- Flavour profile: Lightly crisp, neutral, topping-friendly
- Best occasion: Mixed-diet pizza party
- Difficulty: Medium
Prep: 15 mins (+45–60 min rise)
Cook: 12–14 mins
Total: ~75 mins
Oven Temp: 230°C/450°F
Servings: 2 x 11–12″ pizzas
Ingredients
- 300g gluten-free flour blend
- 200ml warm water
- 7g fine salt
- 5g sugar
- 7g active dry yeast
- 15ml olive oil
- 1 tsp xanthan gum (only if your blend lacks it)
Notes
- Expect a batter-like dough that you spread with a spatula.
- Par-bake before toppings for structure.
Instructions
- Foam: Bloom yeast with sugar in warm water in a small bowl.
- Beat: In a bowl, whisk flour, salt, xanthan. Add yeast water and oil. Beat until smooth and sticky.
- Rise: Cover with plastic wrap; rest at room temperature 45–60 minutes until puffy.
- Par-bake: Spread onto parchment paper, ½–¾ cm thick. Bake 5–6 minutes.
- Top & finish: Add pizza sauce, cheese, pepperoni if you like, and bake to golden.
Tips & Variations
- Brush the crust with garlic-herb oil after baking for extra flavour.
- Add 10g grated Parmesan to the dough for savoury oomph.
FAQ
Centre too soft? Par-bake longer and use less sauce.
Crumb dry? Add 10–20ml extra water next time.
CTA: If you convert a GF-sceptic with this, report back—I live for that.
8) Beer Dough (malty, fast, great browning)
A tiny story
Beer in dough? Absolutely. The malt and carbonation add flavour and colour, and it pairs like a dream with BBQ toppings.
Quick Overview
- Star ingredient: Lager or pale ale
- Flavour profile: Malty, aromatic, lightly bitter
- Best occasion: Game night, grill night
- Difficulty: Easy
Prep: 10 mins (+45–60 min rise)
Cook: 9–11 mins
Total: ~75 mins
Oven Temp: 245°C/475°F
Servings: 2 x 12″ pizzas
Ingredients
- 400g bread flour
- 250ml beer (room temp, lightly warmed if fridge-cold)
- 7g fine salt
- 5g sugar
- 3g instant yeast
- 10ml olive oil (optional)
Notes
- Darker beer = deeper colour and caramel notes.
- Don’t heat beer hot; you’ll stun the yeast.
Instructions
- Yeast mixture: Stir yeast and sugar into the beer in a small bowl.
- Mix: Add flour and salt to a bowl; pour in beer and oil. Mix to a dough.
- Knead: 6–8 minutes until smooth.
- Rise: Cover with plastic wrap; proof at room temperature 45–60 minutes.
- Bake: Sauce, cheese, and something smoky. Launch on a pizza stone.
Tips & Variations
- Finish with honey-chilli drizzle to balance the malt.
- Great base for sausage, onions, and peppers.
FAQ
Can kids eat it? The alcohol bakes off; the flavour stays.
Dough too slack? Add 10–15g flour during knead.
CTA: Pair with a cold one and send the crumb shot.
9) Thin-Crust Dough (cracker-crisp, ultra fast)
A tiny story
Some nights you want crunch. This dough rolls thin, bakes fast, and makes toppings pop.
Quick Overview
- Star ingredient: All-purpose flour + olive oil
- Flavour profile: Crisp, toasty, snappy
- Best occasion: Snacky pizza, charcuterie night
- Difficulty: Easy
Prep: 15 mins (+20–30 min rest)
Cook: 6–8 mins
Total: ~45 mins
Oven Temp: 260°C/500°F
Servings: 2 x 12–13″ pizzas
Ingredients
- 300g plain flour
- 150ml water
- 7g fine salt
- 2g instant yeast
- 10ml olive oil
Notes
- Here the rolling pin is allowed. We want thin.
Instructions
- Mix: Combine dry ingredients, then add water and oil. Stir until it gathers.
- Knead: 3–4 minutes until smooth.
- Rest: Cover with plastic wrap; relax gluten 20–30 minutes.
- Roll & dock: Roll very thin, prick lightly with a fork.
- Bake: Top lightly (go easy on pizza sauce), bake on parchment paper over a preheated stone.
Tips & Variations
- Dust with semolina for extra crunch.
- Brush with garlic oil before toppings for a glossy finish.
FAQ
Crust too hard? Don’t over-bake; watch for golden edges.
Soggy centre? Use less sauce and preheat the stone longer.
CTA: If you love tavern-style pies, this is your new toy—tag me.
10) Deep-Dish Dough (buttery, indulgent, layered)
A tiny story
This one eats like a celebration: buttery base, cheese under the sauce, and a pie that slices like a dream.
Quick Overview
- Star ingredient: Butter + fine cornmeal
- Flavour profile: Rich, flaky at the edges, hearty
- Best occasion: Crowd-pleaser, “treat night”
- Difficulty: Medium
Prep: 20 mins (+60 min rise)
Cook: 25–30 mins
Total: ~1 hr 45 mins
Oven Temp: 220°C/425°F
Servings: 1 x 12″ deep-dish (8 slices)
Ingredients
- 300g plain flour
- 50g fine cornmeal
- 200ml warm water
- 7g active dry yeast
- 7g fine salt
- 30g melted butter (+ extra for pan)
- 10ml olive oil (for the pan)
Notes
- Butter in the dough = flavour + tenderness.
- Cornmeal adds gentle crunch and colour.
Instructions
- Yeast mixture: In a small bowl, whisk yeast into warm water. Stand 5 minutes.
- Mix & knead: In a bowl, combine flour, cornmeal, salt. Add yeast water and melted butter. Knead 6–8 minutes (or mixer with dough hook) until smooth.
- Rise: Bowl, buttered, covered with plastic wrap at room temperature ~60 minutes.
- Pan: Butter a deep-dish tin. Press dough up the sides.
- Build: Layer low-moisture mozzarella, then pepperoni or sausage, then chunky pizza sauce on top (stops a soggy base).
- Bake: 25–30 minutes until the edges brown and the centre bubbles. Rest 10 minutes before slicing.
Tips & Variations
- Scatter Parmesan over the sauce before baking for a glossy top.
- Use parchment paper sling for easy removal.
FAQ
Greasy bottom? Use less oil in the pan and pre-heat the tin for 3–4 minutes.
Dough creeping down the sides? Chill the lined pan 10 minutes before filling.
CTA: Show me your cheese-pull; I’m here for the drama.
Bonus: Same-Day “Quick” Dough (when patience quits)
Quick Overview
- Star ingredient: Warm water + a pinch more yeast
- Flavour profile: Simple, clean, pleasantly soft
- Best occasion: Tuesday night rescue
- Difficulty: Beginner
Prep: 15 mins (+45–60 min rise) | Cook: 8–10 mins | Temp: 245°C/475°F | Servings: 2
Ingredients
- 500g bread flour | 320–330ml warm water | 8g salt | 5g sugar | 5g instant yeast | 10ml olive oil
Method
- Bloom yeast + sugar in water (yeast mixture).
- Mix with flour, salt, oil. Knead 6–8 minutes.
- Rise under plastic wrap 45–60 minutes.
- Shape, sauce, bake on stone. Done.
Pro tips for bakery-style results at home
- Preheat the stone/steel for a full 45–60 minutes. Most home ovens lie about being “ready.”
- Hydration drives openness. Wetter dough = lighter pizza crust.
- Cold fermentation = flavour. A 24–72 hour fridge rest transforms dough.
- Mind your toppings. Use less pizza sauce than you think; water-logged pies sag.
- Launch insurance: Start on parchment paper, then yank it out halfway for extra char.
- Storage: Oil dough balls, tuck in an airtight container, and chill up to 72 hours.
- Reheating: Stone/steel at 245°C/475°F for 4–6 minutes brings life back.
Troubleshooting (because it happens)
- Dough tears: You under-developed gluten. Knead longer or rest 10 minutes and try again.
- Crust too pale: Lower the stone a shelf; preheat longer; add a teaspoon of sugar or a brush of oil.
- Sticky chaos: Flour the bench, not the dough; use a bench scraper and oiled hands.
- Yeasty funk: Over-proofed. Shorten the room-temp rise or reduce yeast next time.
Helpful, legit links (no dead ends)
- Serious Eats – Basic New York-Style Pizza Dough (great technique breakdown).
- King Arthur Baking – Pizza Crust Recipe (scale-friendly and reliable).
- BBC Good Food – Basic Pizza Dough (solid UK reference with video).
Wrap-up (and your next move)
You’ve got ten fully detailed doughs to match your mood: pure Neapolitan, foldable New York, tangy sourdough, weeknight discard, nutty whole-wheat, lazy no-knead, crisp gluten-free, malty beer, cracker-thin, and buttery deep-dish. Pick one tonight. Crank the heat. Trust the process. Then tell me which dough wins your house. Rate the recipe if it helps, and tag me in your pizza pics—I want to see that crust swagger.
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