Pizza Dough Recipe in Grams: Precise Measurements for Artisan Crust

There’s a reason artisan pizzerias achieve that perfect crust—precision in every gram. This recipe delivers that same professional quality with exact measurements and a no-fail method.

With just a few basic ingredients and careful attention to resting times, you’ll create dough that’s elastic, flavorful, and ready for your favorite toppings. The key lies in the balance of flour, water, yeast, and salt.

After a slow rise, the dough develops complexity and structure, ensuring a crisp yet chewy base. No special equipment is required—just patience and a kitchen scale.

This version removes the guesswork, so you can focus on the joy of crafting restaurant-worthy pizza at home.

Ingredients for Pizza Dough Recipe in Grams

Seven ingredients, all measured in grams for perfect precision every single time.

Bread flour is non-negotiable here—King Arthur or Bob’s Red Mill are my go-tos (look for at least 12% protein). The yeast needs to be fresh; check the expiration date on the packet. I buy mine in bulk from Costco and store it in the freezer to extend its life. Water temp matters—too hot kills the yeast, too cold slows activation (aim for 110°F if you’re checking with a thermometer).

No bread flour? All-purpose works at a 1:1 ratio, but the crust won’t be as chewy. Out of yeast? Instant yeast at the same amount—no proofing needed, just mix it right in with the flour. Sugar isn’t strictly necessary, but it helps the yeast get going faster. For olive oil, any neutral oil (like avocado) can sub in, but you’ll lose some flavor complexity.

The dough is best used the same day, but it’ll keep in the fridge for 48 hours (let it come to room temp first). Freeze balls of dough for up to 3 months—thaw overnight in the fridge before shaping. Always store yeast in an airtight container to keep it potent.

Step-by-Step Instructions for Pizza Dough

Here’s how I make foolproof artisan crust with precise metric measurements.

Step 1: Activate the Yeast

In a small bowl, whisk together the 300 ml Water with the 5 g Sugar until dissolved. The water should be lukewarm—about 38-40°C. If it’s too hot, it’ll kill the yeast; too cold, and it won’t activate properly.

Sprinkle the 7 g Active Dry Yeast over the surface and let it sit undisturbed for 5-7 minutes. You’ll know it’s working when you see a foamy layer about 1 cm thick forming on top. If nothing happens, your yeast might be dead—start over with fresh yeast.

Step 2: Mix and Knead the Dough

In a large mixing bowl, combine the 500 g Bread Flour with the 10 g Fine Sea Salt. Make a well in the center and pour in the yeast mixture and 15 ml Extra-Virgin Olive Oil. Using a wooden spoon or dough whisk, mix until a shaggy dough forms.

Turn the dough out onto a surface dusted with 20 g Semolina Flour. The semolina prevents sticking while adding a subtle texture to your crust. Knead for 8-10 minutes until smooth and elastic—you’ll feel it transform from sticky to silky as the gluten develops.

Step 3: First Rise for Maximum Flavor

Lightly oil the mixing bowl and place the dough inside, turning to coat all sides. Cover with a damp kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for 1-2 hours or until doubled in size.

I like to place mine near a slightly warm oven (turned off but with the light on) or on top of the refrigerator. The dough is ready when it springs back slowly when gently pressed with a finger. This first rise builds flavor and structure.

Step 4: Divide and Shape the Dough

Punch down the risen dough to release the air. Turn it out onto your semolina-dusted surface and divide into 4 equal portions (about 200 g each for personal pizzas).

Shape each portion into a ball by pulling the edges toward the center and pinching them together. Place the balls on a floured surface, cover, and let rest for 15-20 minutes. This relaxation period makes stretching much easier.

Step 5: Prepare for Baking

After resting, gently flatten each ball with your hands, then use your knuckles to stretch it from the center outward. Work on a surface dusted with more semolina flour to prevent sticking. Aim for a 30 cm round with a slightly thicker rim for the crust.

Transfer to parchment paper or a floured pizza peel. Add your toppings and bake immediately for the best texture. This dough handles beautifully and develops a crisp, airy crust with proper baking.

Health Benefits of This Dish

Nutrient-Rich Base

This dough provides a solid foundation of complex carbohydrates from bread flour, offering sustained energy release. The 500 g flour delivers about 1700 mg of plant-based protein per batch, supporting muscle maintenance and repair. 💪

Low in Saturated Fat

With only 15 ml olive oil as the added fat source, this recipe keeps saturated fat minimal. The monounsaturated fats in olive oil support heart health while adding subtle richness to the crust.

Yeast Benefits

The 7 g active dry yeast brings more than just rise—it’s a natural source of B vitamins including folate and B12. These nutrients play key roles in metabolism and red blood cell production.

Minimal Added Sugar

Using just 5 g sugar (optional) to activate the yeast keeps added sugars extremely low. This small amount won’t significantly impact blood sugar levels while ensuring proper fermentation.

Dietary Fiber Boost

Bread flour provides about 12 g dietary fiber per batch, aiding digestion and promoting gut health. The slow fermentation process may also improve nutrient absorption from the flour.

I notice my digestion feels better when I use dough that’s had a longer rise time. 🌾

Frequently Asked Questions