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Homemade Basic Pizza dough


I have a few pizza recipes to share with you, as well as a couple of calzone recipes I made recently using the same dough, so before giving the recipes here is the dough I use. I’ve been making pizzas for many years but this is my best pizza dough.

My friends and relatives say that it’s  the best crust they’ve ever had. A few minor details make all the difference.  I use bread flour instead of all purpose flour,  honey instead of sugar and my other secret is to wet the dough with olive oil before rising, which makes a lovely, elastic dough.  

Homemade Basic Pizza Dough Makes: 2 pizzas for 30 cm pizza baking tin Ingredients:

  • 800 grams bread flour
  • 2 packages (16 grams) instant dry yeast or 50 grams fresh yeast
  • 1 tablespoon sugar or honey 
  • 1/3 cup olive oil
  • 1 teaspoon salt
  • About 1 1/4 cup lukewarm water
  • 3 tablespoons olive oil (optional)


  1. In a bowl add the yeast with 2 tablespoons flour, sugar or honey and with half a cup of lukewarm water and mix.Let it stand for 5 minutes until it bubbles.
  2. Attach the dough paddle to the mixer and add the flour, olive oil and salt and mix.
  3. Add the yeast mixture, mix and then add the water gradually and mix again until the dough is ready and does not stick on the mixer bowl or your hands.  If it is sticky, add more flour.
  4. Add the remaining olive oil on top of the dough and lift so that it wets the entire dough.
  5. Cover with cling film and leave it in a warm place until it doubles in size, about 1 hour.
  6. When ready, punch the dough to deflate and knead again for a couple of minutes.
  7. Divide the dough into two equal parts and roll out each piece.
  8. Transfer to an oiled pizza tin.
  9. Now the pizza dough is ready to receive its toppings.

Note:  Do no add the water all at once, as depending on the type of flour it may need less or more.

Before covering the doughwith cling film it is advisable to brush it with any kind of oil.  When the dough rises and touches the cling film, it will stick on it.  By adding oil on it the cling film will be removed easily.

Apart from making pizza from scratch, how about making pizza with your leftovers?

Bolognaise pizza Bolognaise pizza2

Pizza Bolognaise:


  • Pizza dough
  • Leftover Bolognaise sauce as the base
  • Any other ingredients to enrich it such as mushrooms, bell peppers, onions etc.
  • Mozarella or other cheese than melt on top


  1. Prepare dough as above.
  2. Grease your baking tin with olive oil and spread the dough.
  3. Add the leftover bolognaise as the base.  Put any other ingredients you like on top and cover with cheese.
  4. Preheat your oven to 200 degrees C / 400 F and bake until golden, for about half an hour.

Leftover pizza is great for breakfast or as a snack the next day.


Leftover Pizza

Here are a few other recipies I made pizza with leftovers:

Spetzofai Pizza:

All you need for Spetzofai pizza is some cheese on top.  The dish itself has sausages and peppers.


Spetzofai pizza preparation

You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.


Other related Recipes:

Homemade Italian Pizza and Greek Ladenia

Cypriot Pitta Bread

Koulouri Thessalonikis


Tiganopsomo (Fried bread)

Whole Wheat Focaccia with Kalamata Olives

Dough for Greek Pies

Dough for Pies with Butter

Provencal Pastry

Whole Wheat Tortillas


Kopiaste and Kali Orexi,

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22 Responses

  1. I love homemade pizzas 🙂

  2. I love thin crust pizza as they are not so filling and crispy around sides, just beautiful!

  3. He, he, I am reading your post while 4 small "pizzas" are in the oven…. I used souvlaki's pittas which are not bad when you are very busy though they don't compare to your homemade dough. 🙂

  4. I love pizza too. so many varyations are possible once you have the right dough!

  5. Funny Ivy, I was reading your recipe and it is identical (except for the honey, we use sugar) to the pita bread dough I've been using!)

    • They are practically the same. When I couldn't find Cypriot pitas in Greece a couple of years ago, I would substitute them with Arabic pitas and not Greek, which are quite different.

  6. Ivy, thanks for this great dough recipe. I haven't been using yeast for too long, but I'd love to try making my own pizzas at home without buying the pre-made crust. Thank you my friend.

  7. I look forward to your pizza toppings. I shall try it next time adding honey and oil at the end.

  8. thank you, ivy, for this wonderful recipe!i will try it to my next pizza!and a very good day!

  9. I have been looking for a pizza dought for long. After comming from italy i have not had pizza here saying i don't want to be disapointed.
    So now i just have to make pizza myself.
    Thankyou for the recipe

  10. We love home made pizza. It always turns out better when my husband kneads it. Must be the strength! Or maybe I just can't be bothered to knead it for long 😛

    I've never thought of using honey as the activator. I'll give it a try next time.

  11. I think this looks easy enough for me to handle. I have to start making my own dough one of these days. I like this recipe. 🙂

  12. Homemade is always the best 😀

  13. Ivy, I haven't been to your blog for ags. How bad of me:( I love homemade pizza a lot. Thanks for the recipe. The addition of honey is interesting. Must add a nice dimension to the taste of the crust.

  14. Nothing like the homemade fresh pizza.

  15. Homemade pizza dough is always better than those awful store bought crusts, and so versatile!

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    The water you mix with the yeast and honey is part of the 11/4 cups of lukewarm water.

  20. Hi, just came across this recipe. I was curious to know if the honey changes the flavour of the dough. I understand you are using it to activate the yeast but if using instant yeast, you don't really need to activate it. In that case, do you still use it (for flavour)?
    My recent post Ultimate Vegetable Pizza Recipe – Veggie Pizza Recipe – Homemade Pizza Recipe

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