Weekend Pizza at Home: Dough From Scratch, Step-by-Step
There is something special about making pizza at home on a relaxed weekend. The process is simple, but the results can be surprisingly impressive when you use the right flour, allow the dough enough time to ferment, and bake it at high heat.
This homemade pizza recipe uses pizza flour, instant dry yeast, water, salt, and olive oil to create a soft, airy crust with a lightly crisp exterior. The dough is prepared from scratch and fermented overnight, making it ideal for a weekend pizza night.
For an Italian-style result, you can use Marì Italian Pizza Flour Tipo '00' by Molino Naldoni, a purpose-made Italian pizza flour suitable for long fermentation and high-hydration doughs. If you prefer experimenting with stronger flour, Manitoba Italian Flour Tipo '0' is another option.
Homemade Pizza Recipe at a Glance
Preparation time: 25 minutes
Fermentation time: 18–24 hours
Resting time: 1.5–2 hours
Baking time: 8–12 minutes
Servings: 2 medium pizzas
Ingredients
For the Pizza Dough
• 500 g pizza flour
• 325 g water
• 2 g Italian Instant Dry Yeast
• 10 g salt
• 10 g extra-virgin olive oil
• Extra flour for shaping
For the Topping
• 200–250 g tomato passata or crushed tomatoes
• 200–250 g mozzarella
• Fresh basil leaves
• Extra-virgin olive oil
• Salt
• Optional toppings such as mushrooms, olives, peppers or cooked vegetables
For a crispier, lighter pizza, avoid adding too many toppings. Excess moisture can make the centre of the pizza difficult to bake properly.
Choosing the Right Flour for Homemade Pizza
The flour you use can influence how the dough feels, how much water it can absorb, and how it performs during fermentation.
Tipo 00 flour is commonly associated with Italian pizza, but "00" primarily refers to the milling classification. It does not automatically mean that every 00 flour has the same strength or is suitable for the same recipe.
For this recipe, Marì Italian Pizza Flour Tipo '00' is a suitable option for a long-fermented pizza dough. Damati Foods describes Marì as a strong flour intended for highly hydrated doughs and long fermentation, with a W value of 350 and protein content above 14%.
If you are looking for a stronger flour, Manitoba Italian Flour Tipo '0' can also be used in pizza and bread recipes. Manitoba flour is known for its strong gluten-forming characteristics.
Step 1: Measure the Ingredients
For consistent pizza dough, use a digital kitchen scale rather than measuring flour by cups.
Measure 500 g of flour and 325 g of water. Add 2 g of instant dry yeast for pizza, 10 g of salt, and 10 g of olive oil.
The 65% hydration in this recipe creates a dough that is soft enough to develop an airy crust while remaining manageable for home bakers.
Step 2: Mix the Dough
Place the flour in a large mixing bowl.
Add the instant active dry yeast directly to the flour and mix briefly. Slowly pour in most of the water while mixing with your hand or a wooden spoon.
Once the flour begins to absorb the water, add the remaining water gradually. Add the salt and continue mixing until all the ingredients come together.
Add the olive oil and mix until you have a rough, sticky dough.
Don't immediately add extra flour if the dough feels sticky. The dough will become smoother as gluten develops.
Step 3: Knead the Dough
Transfer the dough to a lightly floured work surface.
Knead for approximately 8–10 minutes. Stretch the dough forward, fold it back, and rotate it before repeating the process.
The dough should gradually become smoother, softer, and more elastic.
If you use a stand mixer, knead using the dough hook until the dough becomes cohesive and elastic.
One common mistake is adding too much flour while kneading. This can make the finished pizza dense rather than soft and airy.
Step 4: Give the Dough Its First Rest
Place the kneaded dough in a lightly oiled bowl.
Cover it with a lid or food-safe wrap and leave it at room temperature for approximately 30–60 minutes.
This initial rest allows the dough to relax before you divide it.
Step 5: Divide and Refrigerate
Divide the dough into two equal portions.
Shape each portion into a ball by folding the edges underneath and gently creating surface tension.
Place the dough balls into covered containers and refrigerate them for approximately 18–24 hours.
This overnight fermentation is one of the most useful steps in the recipe. It gives the dough additional time to develop flavour and structure.
For long fermentation, using the correct amount of instant dry yeast for pizza is important. More yeast is not necessarily better; the quantity should match the fermentation time and temperature.
Molino Naldoni Italian Instant Dry Yeast is available in a 500 g pack through Damati Foods and can be used for pizza and focaccia dough.
Step 6: Bring the Dough to Room Temperature
Remove the dough from the refrigerator approximately 1.5–2 hours before baking.
Keep the containers covered while the dough warms.
Cold dough is usually tighter and more difficult to stretch. Allowing it to come closer to room temperature makes shaping easier and helps preserve the structure developed during fermentation.
Step 7: Preheat the Oven
Pizza needs high heat, so preheat your oven to its highest suitable temperature.
If you have a pizza stone or pizza steel, place it in the oven while it preheats. Give it at least 30–45 minutes to become thoroughly hot.
If you don't have a pizza stone, place a heavy baking tray upside down in the oven and preheat it.
A properly heated cooking surface helps the pizza base begin cooking immediately.
Step 8: Shape the Dough
Lightly flour your work surface.
Place one dough ball on the surface and gently press it with your fingertips, starting from the centre and working outward.
Leave a slightly thicker border around the edge. This area will become the airy crust.
Continue stretching the dough until you have approximately a 10–12-inch pizza base.
Avoid using a rolling pin if you want a more airy Italian-style crust because rolling can remove some of the gas developed during fermentation.
If the dough keeps shrinking back, stop and let it rest for 10–15 minutes before trying again.
Step 9: Add the Sauce and Toppings
Transfer the shaped dough to a lightly floured pizza peel or suitable baking surface.
Spread a thin layer of tomato passata over the dough.
Add mozzarella, basil and your preferred toppings.
Don't overload the pizza. A moderate amount of sauce and cheese allows the base to cook properly and helps maintain a crisp edge.
Finish with a small drizzle of extra-virgin olive oil.
Step 10: Bake the Pizza
Carefully transfer the pizza onto the preheated stone, steel, or baking tray.
Bake for approximately 8–12 minutes, depending on your oven and baking temperature.
Look for a browned, puffed crust and melted cheese. The base should be cooked through while the outer edge develops a light, airy texture.
If your oven reaches very high temperatures and you are using dedicated pizza equipment, the cooking time may be significantly shorter. Always follow the behaviour of the dough and the appearance of the crust rather than relying only on a fixed cooking time.
Remove the pizza, add a few fresh basil leaves, and serve immediately.
Tips for Better Homemade Pizza
Use a kitchen scale: Accurate measurements make your dough much more consistent.
Don't rush fermentation: An overnight rest can give the dough more time to develop flavour and structure.
Don't add excessive flour: A slightly sticky dough can become easier to handle after resting.
Preheat properly: A hot oven and cooking surface are essential for good pizza.
Keep toppings light: Too much sauce or cheese can make the centre soggy.
Handle the dough gently: Preserve the air developed during fermentation when shaping the crust.
Frequently Asked Questions
Is Tipo 00 flour good for homemade pizza?
Yes. Tipo 00 flour is commonly used for Italian-style pizza. However, the "00" classification alone does not determine flour strength, so choose a flour suited to your fermentation and hydration requirements.
What is the best active dry yeast for pizza?
The best yeast depends on your recipe and fermentation schedule. Italian Instant Dry Yeast by Molino Naldoni is a convenient option for pizza dough because instant yeast can generally be incorporated directly into the flour.
Can I use Manitoba flour for pizza?
Yes. Manitoba Italian flour is a strong flour suitable for pizza. Its gluten-forming strength can be useful for longer fermentation and doughs requiring additional structure.
What is Italian pizza flour?
Italian pizza flour refers to flour produced for pizza-making in the Italian tradition. It can include different milling classifications and strengths, so checking the flour's specifications and intended application is important.
Is Italian 00 flour the same as Neapolitan pizza flour?
Not necessarily. 00 describes the milling classification, while Neapolitan pizza flour refers to flour suitable for the specific characteristics of Neapolitan-style pizza. Tipo 00 flour can be suitable for Neapolitan pizza when its technical characteristics meet the dough's requirements.
