Thin Pizza Dough Like in a Pizzeria
Soft, elastic, and perfect for crisp homemade pizza with your favorite toppings. Just like the pros make it!
Updated : 06 June, 2025
Easy
About 1 hour.
Ingredients
350 grams
Wheat flour
180 milliliters
Water
6 grams
Dry yeast
3 tablespoon
Olive oil
1 tablespoon
Sugar
0.2 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Be ready to adjust the flour amount as needed – the key is achieving the right dough consistency, not sticking strictly to measurements.
Preparation
Step 1
Use high-quality all-purpose or bread flour. Any type of vegetable oil will work; I used olive oil. Check the instructions on your yeast package first—some types are instant and can be mixed directly into flour. This recipe uses active dry yeast, which is dissolved in liquid (in this case, water).
Step 2
In a deep bowl, mix warm water (heated to about 104°F / 40°C), sugar, salt, and yeast. Let sit in a warm place for 15 minutes. A foamy top should form – this means the yeast is active and the dough is ready to be made. If this doesn’t happen, discard and use new yeast.
Step 3
Add most of the sifted flour and the olive oil. Start kneading a soft, smooth dough, adding the remaining flour as needed. Depending on the flour quality, you may need slightly more or less.
Step 4
If the dough is still sticky but you've already used the suggested flour amount, don’t keep adding flour or the final dough will be too dense. It's okay if the dough stays a bit sticky—it will become smoother during rising and rolling.
Step 5
Cover the bowl with a towel and let the dough rise in a warm place for about 1 hour. I usually place it in a slightly preheated, warm oven – it rises very well there.
Step 6
The ready dough should be soft, airy, and fluffy. Use it to make one large pizza or divide it into two portions for smaller pizzas with different toppings. Enjoy!