My Super Legit Pizza Dough Recipe

Alex37 Comments

Stretching Elastic Pizza Dough

Here is a super legit recipe to make great and reliable Pizza Dough at home. That specific version makes for 3 large pizzas at the end, with a 70% hydration.

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My Super Legit Pizza Dough Recipe
Prep Time 1 hour
Cook Time 5 minutes
large pizzas
Prep Time 1 hour
Cook Time 5 minutes
large pizzas
  1. In a big bowl, add 365 grams of water.
  2. Dissolve 16 grams of salt.
  3. Add 50 grams of flour and mix it well.
  4. Add 1 gram of fresh yeast or half a gram of instant yeast.
  5. Gradually add the remaining 470 grams of flour.
  6. Knead the dough for about 20 minutes or until smooth.
  7. Cover and let it rise for 2 hours at room temperature.
  8. Divide it in three parts and form dough balls.
  9. Let them rise in an airtight container for 6 hours.
  10. Bravo you just made my super legit pizza dough.

37 Comments on “My Super Legit Pizza Dough Recipe”

  1. Merci Alex !
    Avec cette recette et un four électrique domestique, à quelle température et combien de temps suggèrerais-tu de laisser cuire une pizza type margherita s’il te plaît ?
    Bon week end ! 😀

    1. There is no olive oil in Napoletean pizza. They put olive oil ON the pizza but not in the dough. Go watch the videos if you didn’t

  2. I’m also curious about the no oil situation. I must try this! I also like to dust the bottom of the pizza dough with corn flour just before adding toppings and baking.

  3. When is the video for this coming out? Come on!
    Also, much respect for adding in an automatic calculator to adjust the values depending on the number of servings, why is this not on all online recipes???

  4. Any ideas on how well this freezes? I would love to be able to pull out a wad of dough the night before and have it. =D

    1. Replying a few years later but if the dough ball is frozen after the proofing is done and ready for use, you can freeze it, no problem whatsoever.

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  6. Hi Alex.
    Thanks for the pizza dough recipe and its calculator.✌️❤️
    Could you also add oven temp and bake time ?

  7. I can not help myself, … I read even your website in your French accent in my head :D.

    Tank you for this calculator. Makes making pizza tonight much easier :). Btw. I used to make Youtube Videos as well, but since there are 2 Kids and 3 Jobs it is hard to find the time for this passion. You live my dream. Greetings!

  8. i wanted to make 5 pizzas, but allthough i put exactly the amounts from the calculator in the dough it was super liquid and suuuuuuper sticky. what did i do wrong? ive had to add at least 300 gramms of flour to make it a shapeable dough.

    1. You just need to knead it for longer… It seems like it will never work but eventually it stops sticking to your hands.

  9. Bug Report: When increasing the number of pizzas, the measurement of Instant Yeast remains fixed at “or 0.5g instant yeast” and does not increase like the rest of the ingredients do.

    1. Also, it would be better if the measurements in the Instructions also adjusted automatically based on the number of pizzas along with the ingredients- It seems those are all fixed based on the default of “3 Pizzas”

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  11. Apart from straight errors in measurement, I can think of one thing: the content moisture in flour might vary. So if the moisture content is high, less water may be needed.

  12. Great recipe for beginners. I tried this recipe in my restaurant and get the perfect pizza dough. I make this with the help of pizza dough roller machine and get soft, flavorful pizza crust. It was delicious.

    Thanks for sharing your recipe.

  13. Thank you Alex – it is super legit! Thanks for the knife sharpening video, and my favorite, the sour dough videos. My sour dough is epic now, Thank you so much!

    Happy New Year! Hoping the best for you in 2020.

  14. I used 50% whole wheat bread flour and 50% all-purpose flour, and my dough was not as soft as in your video. It was a much tighter dough, similar to a flatbread or pita dough. I will experiment with adding more water to reach the consistency I see in your videos. That is part of the magic of cooking though. We all want to reach the same destination, but the path is certainly different for each of us. 🙂

  15. After searching for the perfect recipe for months and months I have finally found the golden ratios. Thank you! Your YouTube channel is impressive and your calculations are spot on. I went for 2 pizzas at 63% hydration.

    1. Bonjour Simon pourrais-je connaître les quantités que vous appliquez maintenant , les ratios en d’or ? Un gros merci, Claude

  16. Do you think i could use this recipe but stick it in a breadmaker so it mixes, kneeds and does the first proof?

  17. I finally found a straight-forward, no BS and concise pizza recipe.
    Here is my cooking tip: place a clean pizza stone on the center of outdoor gas grill (I use a Weber 3-burner grill).
    Set the two outside burners at max and the middle burner (the one directly under pizza stone) at mid setting. Warm up oven for 10 minutes. Then slide pizza onto stone and check doneness every 2-3 minutes by slightly opening grill no more than a few inches to see how it’s cooking. The goal here is to maintain the heat in the oven.

    Another tip: you can use cornmeal to slide pizza onto stone. I personally don’t like the coarseness of cornmeal under my pie. In our family restaurant we used rice flour on the pizza peel.

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