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A rectangular pepperoni Roman pizza topped with melted cheese and tomato sauce, viewed from above on a wooden board
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Easy Pizza Dough Recipe

This easy pizza dough recipe uses just a few pantry staples—flour, water, yeast, and EVOO—to create a spongy, flavor-packed dough. Baked in a tray and topped with simple ingredients like diced tomatoes, fresh mozzarella, and Pecorino or parmesan cheese, the result is a thick, airy pizza with a golden brown base topped with perfectly melted cheese. It’s the kind of pizza you can customize any way you like, slice into generous squares, and enjoy with friends, family, or just yourself on the couch (no judgment here).
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 pizzas

Equipment

  • Large bowl
  • Spatula
  • Cling wrap
  • Damp cloth
  • Kitchen bench/ wooden board
  • 13.5" long × 9.5" wide × 2.5" deep baking tray

Ingredients

For the dough:

  • 1 kg / 1000g All purpose flour
  • 1 satchel or 7g/ 0.2oz Dry yeast
  • 5 Tsp of salt
  • 3 cups / 700ml room temperature water
  • Extra Virgin Olive Oil EVOO

Toppings:

  • Bowl of Italian diced tomatoes
  • Pecorino Romano / Parmigiano Reggiano
  • Fresh mozzarella
  • EVOO
  • Salt

Instructions

Pizza Dough

  • In a large bowl, add the flour, yeast, and salt. Carefully mix to combine.
  • Pour in half the water and mix well so the flour can absorb it. Then add the remaining water and continue mixing until fully incorporated.
  • Drizzle in a generous amount of extra virgin olive oil—at least 4 tablespoons—and keep mixing.
  • Seal the bowl tightly with cling wrap to make it airtight, then cover with a damp cloth. Let the dough rest at room temperature for 3 to 6 hours.
  • After resting, coat your hands with EVOO and gently remove the dough from the bowl. Place it on a clean bench, drizzle a little more EVOO on top, and divide it into two equal parts.
  • Now it’s time to reinforce the dough by doing a few gentle folds. Grab the dough, lift it up with both hands, then slap it down onto the bench and fold it over itself. Turn it slightly and repeat. This “slap and fold” step helps build strength without kneading.
  • Do this 4–5 times until the dough starts to feel smooth and stretchy. If your hands get too sticky, just wet them with a little EVOO to make it easier to work with.
  • Coat both baking trays with a generous drizzle of EVOO. Take each dough ball, gently squash it down a little, and place it onto the tray. Press it slightly to flatten. Cover the tray tightly with cling wrap and let the dough rest in the tray for at least 3 hours before stretching.
  • After 3 hours, it’s time to stretch the dough. Use your fingertips to gently press and stretch the dough, starting from the center and working your way out. Flip it over once and continue pressing until the dough fills the tray. Drizzle a little EVOO on top and spread it evenly
  • Par-bake the pizza in a preheated oven at 230°C / 450°F for 20 minutes. After 20 minutes, take the tray out of the oven and add your sauce and toppings of choice.

Toppings

  • Season the tomato with a bit of salt. Mix well, then spoon the tomato sauce over the pizza, spreading it evenly to cover every corner.
  • Put the tray back in the oven and bake at 230°C / 450°F for 5 minutes to let the sauce start blending with the crust.
  • After 5 minutes, take out the pizza and sprinkle over some Pecorino Romano and add fresh mozzarella cheese on top. Finish with a drizzle of EVOO, then bake again at 230°C / 450°F until the cheese has melted and is bubbling with golden edges.

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