Homemade pizza has been a culture in my own family for plenty a few years. My dad become usually seeking to get the dough simply right, and my own family likes developing with particular topping thoughts.

On our maximum latest experience to Italy, I worked on my pizza dough, sauce, and baking recipes and techniques to percentage with you. Pizza varies for the duration of Italy, as it does elsewhere inside the world. One of our favorite Tuscan pizza eating places, La Cantina, makes pizza cracker-thin, at the same time as Gusta Pizza, one of my favorites in Florence is thicker and chewier.  This submit is all approximately making traditional homemade pizza dough

How to make the BEST homemade pizza dough. This classic Italian pizza dough recipe makes perfect thin crust New York style vegan pizza crust.



  • 1 cup warm water
  • 1 teaspoon sea salt
  • 1 packet active dry yeast
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon sugar
  • 3 cups flour


1.Whisk together the yeast, sugar, and warm water in a small bowl. Set aside to proof for 10 minutes. During this time the yeast should bubble and expand, letting you know it's alive and active. If not, try again with another packet of yeast.

2.Meanwhile, Add the flour to a food processor or mixing bowl fitted with a dough hook attachment. Stir in the salt.

3.Add the yeast water to the flour and pulse if using a food processor or stir with the mixer on low, then increase to medium speed until the dough comes together in a ball. This will take about 3-5 minutes. Stop occasionally to scrape down the edges. If the dough is too dry, add a tablespoon of water, and if too wet, add a tablespoon more flour, until it's just right.

4.Remove the ball of dough from the mixer/food processor and place on a lightly floured surface. Knead for a few minutes until soft and elastic.

5.Coat a large glass bowl with the oilve oil and place the dough in it. Cover with a damp kitchen towel an let rest for 1 hour to rise.

6.Preheat the oven with a pizza stone in the middle to as high as it will go (500-550 degrees F in most cases).

7.The pizza dough should have doubled in size and be light and pillowy. Transfer to a floured surface and cut into quarters.

8.Tuck the corners of each piece of dough under itself and gently roll into a ball. Cover with the towel and let rest another 10 minutes.

9.The dough is now ready to use! Use your fingers and/or a rolling pin to shape the dough into disks. For very thin and crispy crust, roll as thin as possible, for crust with more chew, roll to about 1/2" thickness, leaving a 1" boarder around the edge that is slightly thicker.

10.Top with your favorite toppings like classic tomato sauce or pesto, veggies, and cheese.

11.Transfer to the hot pizza stone using a pizza peel.

12.Bake until the crust is golden and crisp, about 10-15 minutes depending on how hot the stone is.


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