• Yield : 3 Pizzas
  • Servings : 3 people
  • Prep Time : 2:000 h
  • Cook Time : 30m
  • Ready In : 2:30 h

Now Commercially Pizza doughs contain “enriched flour”or “bread flour” some malt syrup instead of regular old plain sugar , vital wheat gluten to enhance the level of gluten and a lot of other stuff like dough conditioners. But a normal home cook mostly cannot find all this stuff so how can you make a good pizza dough at home??? So this recipe very use full as not everybody can get their hands on all the commercial but everybody can do is use a good technique.. so I hope you like the video and the technique (”,)


2 Cups / 300 gms All Purpose Flour (Maida)

1/4 Cup + 1/2 Cup / 165 gms Warm Water

4 tsp / 12 gms Milk Powder

7 gms Instant Yeast

3 tsp Brown Sugar

3 Tbsp Olive Oil

1 tsp Salt

Secret Ingredient : Lots Of Power To Knead The Dough (or buy something electric)



4 tsp Honey

3 tsp Maple Syrup

NOTE : try not to use normal sugar





  • Make sure to knead the dough properly
  • You need to have a Super Hot oven (Preheat properly)
  • Make sure to keep the pizza pan or pizza stone inside the oven
  • Sprinkle some water inside the oven to get rid of Dry Air (Very Important)
Related Recipes:
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  • PAN PIZZA in 15 minutes

  • Chicken Pakora or Pakoda

Recipe Comments

Comments (28)

  1. posted by renu on April 8, 2015

    hi bharat,
    can u please also post the tortilla recipe used for cheese burst pizza.thanku and sorry to bother.

  2. posted by Sanjeev on April 12, 2015

    Pls post recipe for tortilla.

  3. posted by renu on April 20, 2015

    hi bharat,
    thanks aton for the tortilla recipe, again one more request, can u also post the paneer wrap mcdonalds recipe. thanku and waiting for ur valuable wrap recipe.

  4. posted by Prachi on May 5, 2015

    Hi Bharat, this recipe is really and would like to try but can you please guide me how much teaspoon is 7 gm yeast ??

  5. posted by Prachi on May 7, 2015

    Thank you so much Bharat for such immediate response, one more query can we use milk instead of milk powder and in how much quantity??
    Thank you

  6. posted by kanika on June 23, 2015

    hi bharat, tried your pizza dough y’day night and the pizza came out to be fantastic,, awesome is the word for your instructables! keep posting! and yes, this time no yeast smell !

    • posted by Bharat Wadhwa on June 25, 2015

      thank you so much (”,) so happy to hear this

  7. posted by Rasna jain on June 23, 2015

    Hi can I use wheat flour alternative of all purpose flour?

    • posted by Bharat Wadhwa on June 25, 2015

      you can use whole wheat flour but it will result in a very dense texture use 2/3 whole wheat and 1/3 maida/all purpose flour you will get much better results

  8. posted by Kiran on June 25, 2015

    Want to know which brand of yeast do you use?

  9. posted by Tanya on July 5, 2015

    This is Tanya from the comment above. FYI, I’ve already informed 4 families about your site within the scope of one hour 😀

  10. posted by reshma on July 7, 2015

    I have dry yeast at home. Do i use it in the same way u use active yeast

    • posted by Bharat Wadhwa on July 7, 2015

      yes 4 – 5 gms of dry yeast and you have to use it the same way (”,)

  11. posted by shalinee on July 13, 2015

    Do you use baking powder?

    • posted by Bharat Wadhwa on July 15, 2015

      yes I have used both baking powder and soda

  12. posted by Deepali on December 19, 2015

    Thanx a ton for the question is that my oven has max temp of 200 c…what to do

  13. posted by Milie on March 22, 2016

    can you please tell the alternative to yeast?

  14. posted by Steve on June 15, 2016

    Hey Bharat just checked out your pizza recipe. Which is the best all purpose flour to use. Is bread flour the same as all purpose as i am in australia and using the right flour is confusing. Also is it 7 grams of yeast dry yeast or 4-5 that is also confusing me. Also what are you saying about baking powder and baking soda. Does it have anything to do with this recipe? Am I getting confused because i am reading everyones comments?

    • posted by Bharat Wadhwa on June 15, 2016

      the best flour for pizza is italian ’00’ Bread Flour if you don’t get that use normal bread flour, you need 7 gms of instant yeast or 4-5 gms of active dry yeast 🙂

      • posted by Steve on June 16, 2016

        Hi Bharat thanks so much for replying so promptly. In Australia 00 flour is used for pasta and not recommended for pizza. Very confusing. I will use bread flour and let you know how it turns out. Thanks for the water spray tip. Making pizza tonight. Sure looks great on your video. Stand by for the results!

        • posted by Steve on June 17, 2016

          Hi again Bharat. Well made my pizza last night using bread flour and it turned out rather nice. I did have to add more water though as the dough was a little stiff. I heated it again for lunch on top of the stove in a frying pan with alfoil covering the pan and it tasted even better. Thanks for the recipe. I will be sure to check out your other videos. All the best!

  15. posted by Sangita jain on October 3, 2018

    Hi!! Thanks for the reception. I tried the piazza crust but was disappointed…..I want to give it another piazza was doughy in the centre. Secondly it was not crunchy.. thirdly no air hole pockets. Where do I think I went wrong. Kindly email to me as well.

  16. posted by Sangita jain on October 5, 2018

    I would appreciate if u could kindly let know how to ferment the piazza dough in a cold temperate zone like Seattle where temperature is ten degrees or less. The dough does not rise. I kept the dough in a warm oven . But it became flat and the dough spread. Finally when I baked it did not rise and the piazza centre was doughy without any air pockets. The taste of the pizza was good but it was doughy as well. Kindly help ….I am waiting to give it another try.


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