Donatella’s Homemade Pizza Dough

Donatella’s Homemade Pizza Dough


  • 2 ¾ tsp. fresh yeast or active dry yeast
  • 4⅛ cups fresh water
  • 2¾ tbsp. sea salt
  • 12 ⅓ cups type “00” flour
  • Oil, for greasing
  • Nonstick cooking spray


  • Sprinkle the yeast over the water and let stand until the yeast is creamy, about 1 minute. Stir until the yeast dissolves. In a large bowl add the sea salt, then the yeast mixture and the flour; stir until a soft dough forms.
  • Transfer the dough ball to a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.
  • Lightly coat another large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap and store someplace warm; let rise until it doubles in size, about 6 hours.
  • Cut the dough into 9-ounce pieces and shape the pieces into balls. Place the balls on a nonstick surface or parchment paper, and then cover with plastic wrap, allowing room for the dough to expand. Let the dough rise until doubled, 8 to 12 hours.
  • Rest the dough in the refrigerator for 2 to 4 hours. Your homemade dough is now ready to be baked.



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.