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
Instructions
In a big bowl, add 365 grams of water.
Dissolve 16 grams of salt.
Add 50 grams of flour and mix it well.
Add 1 gram of fresh yeast or half a gram of instant yeast.
Gradually add the remaining 470 grams of flour.
Knead the dough for about 20 minutes or until smooth.
Cover and let it rise for 2 hours at room temperature.
Divide it in three parts and form dough balls.
Let them rise in an airtight container for 6 hours.
Bravo you just made my super legit pizza dough.
127 responses to “My Super Legit Pizza Dough Recipe”
I’m a huge Home pizza lover. I’ll definitely give this a try!
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 ! 😀
For those trying this recipe, I found that scaling up to 10 pizzas, the measurements were off and the dough was too wet. Follow this method but use the other calculator at http://www.frenchguycooking.com/recipe/my-super-legit-pizza-dough
Olive oil. It needs some extra virgin olive oil. It won’t taste right without it.
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
Do you want napoletean pizza or good pizza. I like olive oil and honey.
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.
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???
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
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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You made my day by giving wonderful blog how to make the pizza base. And Who doesn’t love pizza? It’s the ultimate comfort food, isn’t it?
Hi Alex.
Thanks for the pizza dough recipe and its calculator.✌️❤️
Could you also add oven temp and bake time ?
it work’s every time!
thanks Alex
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!
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.
You just need to knead it for longer… It seems like it will never work but eventually it stops sticking to your hands.
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.
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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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.
Hey Hey!
Is this hydration is working with a woodfire pizza oven also? 450-500c!
Thank you
Mark
Woodfire oven, no oil needed. 400-500 degree oven, oil in the dough is needed.
Thanks 🙂
I just bought an ooni pro to the garden, no commercial ideas 😀
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.
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.
Hallo. I will try this recipe. Thanks for the yutube video
But
1. the measurements on this page are different from the measurements you have on here: https://www.frenchguycooking.com/pizzadough. Why?
2. The printout is useful But the instructions are for 3 pizza recipe, always…not for what I have put into the fields.
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. 🙂
Can you pls make a recipe for pizza with sourdough and a calculater for it?
Love your YT channel
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.
Bonjour Simon pourrais-je connaître les quantités que vous appliquez maintenant , les ratios en d’or ? Un gros merci, Claude
Do you think i could use this recipe but stick it in a breadmaker so it mixes, kneeds and does the first proof?
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.
Hi! What kind of flour do you recommend?
Thanks
Tipo00
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Your passion for cooking and teaching shines through. This is a gold standard recipe.
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This recipe is amazing! I’ve tried so many pizza dough versions, but yours really has that perfect chewy texture and flavor. Thanks for the detailed steps and video — they make it easy to follow. By the way, I often take photos of my cooking progress and like to Merge JPG files to keep everything organized.
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That dough method actually sounds solid. Letting the dough rest longer really does change the texture and flavor. I’ve noticed recipes like this get even better when friends start tweaking them and sharing results in chat groups. Funny enough, I recently came across a guide about customizing messaging apps like GB WhatsApp Pro which made group recipe sharing a lot easier with extra privacy and media options for photos and cooking updates too.
I’m excited to try this after reading about your pizza dough recipe, especially the part where you let it rest for the hour. It brings back memories of my grandmother’s dough that also got better after a slow rise. Can’t wait to bake and compare notes.
I’m with Rich—I’m a huge home pizza lover too, and I’m intrigued by your super legit dough approach. I remember tearing into a warm slice my grandma made with a crust like this, and I can almost smell the yeast rising from your page.
I’m with Rich—I’m a huge home pizza lover too, and I’m tempted by your dough method after reading about this recipe. The idea of letting the dough rest reminds me of my family’s Sunday pizzas and the soft crumb we chased after baking.
I’m a huge home pizza lover too, and I’m excited to try this dough after seeing your method on December 1, 2017. I remember learning to stretch dough in a quiet kitchen and hoping for a crisp, airy crust like yours. Looking forward to baking this weekend.
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The 70% hydration level and the long cold rise in an airtight container really sound like the secret to getting that perfect crust. It is such a nice change of pace from my usual daily grind of hosting baby shower games and fun predictions over at Baby Gender Predictor. I am definitely going to try this recipe this weekend!
This is the pizza dough recipe I’ve been looking for — the hydration tips make such a difference in getting that chewy, blistered crust. I’ve been filming my dough-making process to share with friends, and seedance 2.5 video generation has made it surprisingly easy to turn quick clips into a proper little recipe video. Thanks for the detailed walkthrough!
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The 70% hydration really caught my eye because I’ve always been too scared to go above 60% at home, but your note about letting the dough rest longer to handle the stickiness makes me want to try it this weekend. I also appreciate that you specified Tipo 00 flour—I’ve used bread flour before and it just doesn’t get that same chewy, blistered crust. Do you think a cold ferment in the fridge for 24 hours would work with this recipe, or would that change the hydration too much?
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The 70% hydration ratio is exactly what I’ve been struggling with—my last dough came out too sticky to shape, but your explanation of letting it rest longer before stretching makes total sense. I’ll try the Tipo 00 flour next time since I’ve only used bread flour, and I’m curious if the texture really changes that much. Three large pizzas from those measurements sounds like a solid weekend batch, so thanks for breaking it down so clearly.
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As a fellow home pizza lover, I have ruined my share of doughs, and time and temperature beat effort — a slow rise is what makes real crust. This recipe makes me want to fire up the oven this weekend. Beginners would also gain a lot from seeing the dough at each stage, since hydration is hard to judge from text alone; a short clip per step teaches more than a paragraph. Creating those demo videos is easy when you have the Seedance 3 AI video creation tool at hand.
The 70% hydration is exactly what I’ve been struggling with—my last attempt turned into a sticky mess, but your note about using Tipo 00 flour makes me think I was just using the wrong base. I’ll try your exact 520-gram ratio this weekend and see if I finally get that chewy, airy crust instead of a brick. Do you find the 5-minute cook time works better in a home oven if you preheat the stone longer than an hour?
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The 70% hydration ratio is exactly what I’ve been struggling with—my last attempt came out too sticky to shape, but your breakdown of the 365 grams of water to 520 grams of flour makes me want to try again this weekend. Do you find that Tipo 00 flour absorbs differently than all-purpose, or is the timing more forgiving with a longer bulk ferment? I appreciate that you kept the yield at three large pizzas, since most recipes I see are for one or two and scaling always messes with my head.
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Really enjoyed this write-up. I’ve tried a handful of pizza dough recipes and most turn out okay but not memorable. Your approach seems straightforward enough for a home cook, and I appreciate that you’ve tested this so thoroughly. I’m curious about one thing:
The 70% hydration ratio is exactly what I’ve been struggling with—my last attempt came out too sticky to shape, so seeing your specific gram measurements for the Tipo 00 flour and water helps a lot. I’ll try letting it proof a bit longer next time since you mentioned that helps with the stretch. Thanks for breaking down the math so clearly, this gives me a solid baseline to finally stop guessing.
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The 70% hydration and 20-minute knead sound like a solid starting point, but the two-hour room-temperature rise followed by six hours in an airtight container makes me wonder about flavor development. Would a longer cold ferment improve the crust, or does the fresh yeast amount make that too risky? I’m also curious whether Tipo 00 is essential here.
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I usually add a splash of olive oil out of habit, but I’ll try leaving it out like you said and see how the crust turns out. The 70% hydration sounds tricky to handle at first, though the long six-hour rise in an airtight container should help. I’ve been using ytbench to check pizza channels’ monetization while hunting for more dough recipes, and it’s handy for that.
The 70% hydration is a great detail, and I like that the recipe clearly scales to three large pizzas. Using 520 grams of Tipo 00 flour should give the dough a wonderfully light, elastic texture.
The 70% hydration is what really makes this dough shine, though I’m curious if you’ve ever tried pushing it to 75% for an even airier crumb. I also noticed the Tipo 00 flour specification, which definitely makes a difference compared to standard all-purpose. Three large pizzas from that batch size seems about right for a serious pizza night.
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The 70% hydration is what really makes this dough shine, though I’m curious if you’ve tried pushing it even higher for a more open crumb. I also appreciate that you specify Tipo 00 flour, since that detail makes a noticeable difference in the final texture. Three large pizzas from one batch sounds like the perfect excuse for a pizza night.
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The 70% hydration ratio really caught my eye because it explains why the dough feels so workable during that 20-minute knead. It’s a fun change of pace from the spatial puzzles I usually dive into on Country Draw, where I’m strictly measuring country outlines rather than mixing flour.
I’m usually more into digital tweaks than kitchen experiments, but that 70% hydration detail really made me want to try baking tonight instead of just staring at screens. It’s a nice mental shift from the hours I spend testing hidden transparent PNGs for Twitter visuals over at Tap and hold.
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Made this dough twice this month — the 24h cold ferment is a total game changer, no substitute. Between work and kids I even started using small AI helpers to plan the weekly menu, e.g. the Solar Decicde model playground, mostly for ranking what to cook based on what is in the fridge. Nothing beats a legit pizza night though. Quick question: do you stretch this hydration by hand or with a rolling pin?
The 70% hydration breakdown and the long fermentation schedule make this a helpful starting point for a home pizza night. I also appreciate projects that make a simple personal ritual feel special—Garden Letters uses floral cards and an envelope-style experience to turn a note into a keepsake. Public Garden
This pizza dough recipe looks fantastic! The 70% hydration level promises a perfect balance of crispiness and chewiness, ideal for homemade pizza. Using Tipo 00 flour ensures a smooth, elastic dough that’s easy to work with. The detailed ingredient list and clear instructions make it accessible even for beginners. I appreciate the yield for three large pizzas, which is great for sharing or meal prep. Thanks, Alex, for sharing this reliable recipe—it’s definitely going into my pizza-making rotation!
The 70% hydration level with that specific flour ratio really seems like the key to a better crust. It is a fun change of pace from my usual work building tools at Instagram Transcript, where I focus on turning video content into text, but it is nice to think about actual baking proportions for once.
This recipe is a helpful guide for making pizza dough at home, and the 70% hydration details are especially useful. I also enjoy exploring creative tools, and Kenerate AI makes it easy to create images, video clips, music, and voiceovers with AI models or chat.
A dough recipe that still works on a weeknight is a genuinely different thing from one that works on a Sunday, and this one reads like the first kind. Same test I use for anything I want to keep doing: if it needs a good day, it will not survive the bad ones. Oraclely
The 70% hydration and step-by-step timing make this pizza dough approachable, especially with the calculator for three large pizzas. I like how clearly the method explains when to divide and rest the dough. I’m also exploring Google Trends with Trends Monitor to spot rising recipe and food-search ideas.
Nice, always looking for a better home dough. I’ve been tinkering with my own timings but keep coming back to a long cold rise, so I’m curious how this one holds up in a home oven.
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The hydration note is where most home pizza goes wrong – people chase a higher percentage before they can handle a wetter dough. The other thing that makes this readable is that it is written the way a book page needs it: amounts and steps where you expect them. That is what I work on, turning recipe collections into printed cookbooks (getcookpress.com).
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Great recipe, Alex — the 70% hydration and gradual flour addition make a real difference in the crumb. I’ve been baking variations of this for weekend pizza nights and it never disappoints.
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The 365 g water to 520 g flour works out to about 70% hydration, matching the stated target, but 16 g salt is roughly 3% of flour weight—higher than many dough formulas. Is that intentional for flavour and gluten, or would you adjust it for longer fermentation?
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The 70% hydration and 520 g flour add up neatly, but 16 g salt works out to about 3% of the flour weight, which seems high for a home dough. Is that intentional for flavor and gluten, or would you dial it back for a longer room-temperature rise?
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The 70% hydration is clear from 365 g water to 520 g flour, but the yeast amount seems very low for a two-hour bulk plus six-hour ball rise at room temperature. Is that intentionally a long, cool fermentation, or would you adjust yeast for warmer kitchens?
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The 70% hydration is the detail that stands out: with a 20-minute knead and a 2-hour bulk plus 6-hour ball rise, this seems built for a strong flour. I’d be curious whether the author recommends Tipo 00 specifically or has tested bread flour, since that choice would affect extensibility at this hydration.
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The 70% hydration and long 20-minute knead are clear, but the schedule is demanding: 2 hours at room temperature plus 6 hours in airtight balls. Is that final six-hour rise meant to be at room temperature, or would a cold fermentation work better for planning ahead?
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The 16 g of salt stands out against 520 g of flour—about 3.1%—which seems high for a dough meant to ferment for roughly eight hours. Is that intentional for flavor and gluten, or would you reduce it? Also, the 70% hydration sounds forgiving for home ovens, but the long room-temperature rise might be tricky in a warm kitchen.
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The 70% hydration and just 1g fresh yeast are the most interesting details; with a 2-hour bulk plus 6-hour ball rise at room temperature, I’d ask how you manage dough temperature to avoid overproofing. Also, is the 16g salt intentional for three large pizzas?
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The 70% hydration and 20-minute knead are clear, but the prep time says 1 hour while the rise times alone total 8 hours. Is the 1 hour just active prep, or should the total time be listed more prominently so home cooks can plan ahead?
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The 70% hydration comes through clearly at 365 g water to 520 g flour, but I’m curious about the yeast: 1 g fresh yeast for 520 g flour plus a 2-hour room rise and 6-hour ball proof seems quite low. Is the room temperature warm, or would you adjust yeast for a cooler kitchen?
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A 70% hydration dough that makes three large pizzas is a very practical starting point, especially for people who bake at home without a special oven. I liked that you gave the method in enough detail to follow, because hydration is where most home attempts go wrong. I’ll try it this weekend and see how it handles a longer cold ferment.
This recipe is a great balance of precise numbers and practical home-baking guidance. The 70% hydration and the long rise make the timing especially useful to think through, since room temperature can change the result so much. I also like keeping the decisions from recipe discussions organized in the group chat with whatbrandonthinks, so it is easier to remember what worked the next time we make pizza.
Thanks for the clear 70% hydration breakdown and the precise 520 g flour / 365 g water amounts. The long room-temperature rise followed by the six-hour proof makes the timing easy to plan, and the note that this yields three large pizzas is especially helpful. For readers who enjoy a visual creative experiment alongside a recipe, aihotellobby turns two photos into an original short two-person performance video; it’s a separate use case, but the idea of making a small visual keepsake from a shared pizza night is fun.
70% hydration with tipo 00 is a solid target when you want an open crumb without a soup. I knead until the dough looks smooth, then let the two-hour rise do the work. I also restyle the overhead shot of the dough balls with a short prompt in Image to Image so the flour dust stays visible. Thanks for the gram weights.
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Thanks for the precise gram measurements—the 70% hydration and long proof are especially helpful for planning a pizza night. For anyone documenting dough experiments, PavoAI can help turn the kneading and proofing stages into a polished short video, making the timing easier to revisit.
The 70% hydration notes and staged proofing make this recipe easier to repeat. I appreciate the calculator for scaling three pizzas. For anyone photographing the process, Vikas Editor AI could help plan a cinematic sequence from dough prep to the finished crust.
The 70% hydration formula and the long two-stage rise are explained very clearly, especially the 520 g flour / 365 g water ratio for three pizzas. I like keeping practical learning references easy to revisit, so I have been collecting useful programming and AI resources on HackerTube AI. Thanks for sharing the precise gram measurements; they make the recipe easy to reproduce.
The 70% hydration and two-stage rise are explained really clearly, especially with the gram measurements for three pizzas. I’m going to try scaling it with the calculator; I also appreciate tools that keep precise workflows approachable, so I’ve been exploring CADCraft for similarly detail-oriented 2D design work.
Your calculator makes a 70% hydration dough much less intimidating. The clear sequence—from dissolving the salt to dividing three dough balls and allowing the final six-hour rise—makes the process easy to plan. I used SciDrawer AI to map complex workflows.
The 70% hydration and the two-stage rise make this recipe especially useful for planning a pizza night: the gram measurements give a clear baseline before scaling. I also like keeping a visual record of creative projects around a meal, and Rumpelstiltskin AI can turn two fictional portraits into a short, original fairytale video for that kind of playful keepsake.
Thanks for breaking down this 70% hydration dough so clearly. The step-by-step order—dissolving the salt, adding a little flour before the yeast, then kneading and proofing in stages—makes a three-pizza batch feel approachable. WordCraft is a free, open-source word processor that I use to keep recipe notes and reference material organized offline, including .docx files.
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A 70 percent hydration dough with 520 grams of Tipo 00 and a 20 minute knead is a well balanced starting point, and the 2 hour room temperature rise before dividing into three balls is where most home bakers lose track of time. Six hours in an airtight container afterwards is where the flavour comes from, so the whole schedule is really eight hours plus the 5 minute bake. What is missing is any hint of what to adjust when the room is not 22 degrees, since both the bulk rise and the timing shift with the temperature. Having those two numbers side by side with the flour weight would help more than the recipe does, and a jev free trial would be a sensible place to keep such adjustments rather than guessing between attempts.
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The 70% hydration formula and the clear timing make this dough much easier to plan. The 520 g flour and 365 g water measurements give a useful baseline for three pizzas, and the staged rise explains why the schedule matters. For readers who like exploring practical tools for study, research, writing, and creative projects alongside cooking, viddir is a useful AI tool directory.
This pizza dough recipe is exactly what a home cook needs — no fancy starter schedules, just a legit dough that works, and the hydration notes make a real difference in the final crumb. Alex’s practical approach is why the channel works so well. Between recipe marathons and video editing, I check eye fatigue with Hunter Eyes, a quick AI eye-area tool. Merci Alex, this dough is now my weekly standard!
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