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Perfect Homemade Pizza Dough

This easy homemade pizza dough makes the BEST Italian-style pizza. It's an authentic, no-fuss recipe that makes amazing pizza every time. Follow the tips for making the best homemade pizza, with crust that's crispy-crackly on the outside, and deliciously soft on the inside!
Prep Time10 mins
Cook Time9 mins
Resting Time20 mins
Total Time39 mins
Course: Main Course
Cuisine: Italian
Keyword: Einkorn Recipes
Servings: 16
Calories: 83kcal
Author: Anna


  • parchment paper
  • Pizza Stone or baking sheet


  • 10 ounces Einkorn flour (2 1/4 cups) (or regular all-purpose flour)
  • 1 tsp active dry yeast
  • 1/2 tsp salt
  • 1 tsp honey
  • 6.3 ounces water (3/4 cup, plus 1 tablespoon)
  • 2 tbsp olive oil


  • In a bowl, stir together flour, yeast, and salt.
  • Measure water, honey, and olive oil into a small bowl. (A 2-cup measuring cup with pouring spout works well!)
  • Stir wet ingredients into dry mixture, until well incorporated.
  • On a floured surface, knead the dough gently, and with a light hand, until dough is smooth and elastic - about 4 minutes should do it.
  • In an oiled bowl, let pizza dough rest for a full 20 minutes. A little longer is just fine.

To bake pizza

  • Pre-heat oven to 500° F. I know - you've probably never made your oven get that hot before, but this temperature makes the BEST pizza. If you have a pizza stone, put it in there now so that it's scorching hot when you put the pizza in.
  • This recipe makes the right amount for one large, or two smaller pizzas. If you're making two pizzas, divide the dough in half and work with one part at a time.
  • If the dough feels sticky, knead it in a little flour for just a moment or two - long enough to feel smooth and elastic again.
  • On a sheet of parchment paper, make a tiny puddle of olive oil - just larger than a quarter. Place the ball of dough on this, and press into a slightly larger circle. Now flip that flattened ball of dough over. You should have dough that's now nicely oiled on both sides.
    Using your hands (or a rolling pin if you prefer) press the dough into a medium-small pizza crust if you're working with half of the dough, or a large pizza crust if you're using all of it. Use your fingers to create a slightly-mounded outside edge, which will keep the toppings in, and make a nice crunchy crust on each piece.
  • Top with your favorite pizza toppings, but remember to go lightly - you don't want to smother it like a Chicago-style pizza. Italian pizza goes light on the toppings, and uses simple, top-quality ingredients. A little sauce with a few ounces of mozzarella, a bit of bacon or thinly-siced tomatoes, and a pinch of herbs, is perfect for creating a fantastic pizza.
  • Using a cookie sheet or pizza peel, slide the pizza (parchment and all) onto the hot pizza stone. At 500°, this doesn't take long to bake. In my oven, pizza cooks in 9-11 minutes, depending on the size, and how thick I rolled my dough.
    Take a peek at your pizza after 7 minutes, and check on it every couple of minutes until it's done. The edges should be a really rich golden brown, and the toppings should be getting nicely melted with a slightly toasted look. Once you've made pizza like this a few times, you'll know exactly how long a pizza takes to perfectly cook in your oven.
  • When it's done, grab the edge of the parchment paper, and use it to slide the whole pizza off onto a pizza peel, or the back of a cookie sheet. Allow the pizza stone to rest in the hot over for 5 minutes, before cooking the next pizza.
  • Let pizza cool for a few moments, then slice and enjoy!


If you have access to a kitchen scale, please do measure the flour and water by weight, rather than volume. All flours are created differently, and this is a sure-fire way to get the absolute BEST dough, every single time.
My absolute favorite way to make this pizza is with 1/2 all-purpose Einkorn flour, and 1/2 whole wheat Einkorn flour. I really think it's the ultimate pizza crust when made this way. That said, I often make this recipe with just all-purpose, or just whole wheat flour, and it's wonderful either way.


Calories: 83kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 74mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Calcium: 3mg | Iron: 1mg