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This 2-hour Gordon Ramsay pizza dough recipe has become one of my go-to favorites. I have fallen in love with this recipe, and I can’t tell you how easy and quick it is!

The crust turns out fluffy, while the bottom comes out perfectly crispy—I absolutely love that. I tried making a cheese pizza using this recipe, and it was probably one of the best pizzas I’ve had in a long time.

I used the exact measurements provided on Gordon’s official website and didn’t make any changes.

I followed all the instructions to the T, and trust me, the result was amazing! It turned out so good that I could hardly believe it.

This recipe makes a medium-sized pizza, perfect for two people. If you’re making it for just one person, you can simply halve the ingredient quantities.

This pizza dough recipe is definitely my new go-to! In my usual quick pizza dough recipes, I typically use all-purpose flour, but for this one, I went with 00 flour—and it was absolutely amazing.

So, if you’re ready to make this incredible pizza, let’s get started!

Ingredients for the Gordon Ramsay Pizza Dough Recipe

200g 00 flour – This flour gives the pizza a soft yet crispy crust. While you can use all-purpose flour, 00 flour traps gas bubbles better during fermentation, resulting in a fluffier texture. You can use any brand of 00 flour or a high-protein flour for similar results.

½ tablespoon instant yeast – I used instant yeast for this recipe, which makes the process easier. If you’re using active dry yeast, you need to activate it first by dissolving it in some of the total water quantity. This ensures you don’t add extra water to the dough.

124ml water – Pizza dough typically has 62% hydration, meaning for every 100g of flour, you need 62g/ml of water. Since I used 200g of flour, I added 124ml of water. You can add an extra 1-2ml if needed.

1 teaspoon salt – Salt is essential for gluten development in the dough. Do not skip it!

2 tablespoons olive oil – Olive oil helps create a crispy, golden crust, especially when baking in a home oven. I highly recommend using it while kneading. If you don’t have olive oil, you can use another neutral-flavored oil, but olive oil gives the best results.

Tips to make the perfect Gordan Ramsey’s Pizza Dough

1. Preheating your oven for at least 30 minutes is crucial to make the best pizza dough. This ensures that both the base and top cook evenly. If you don’t preheat properly, the cooking process will take longer and may result in an unevenly baked pizza. First, bake the pizza at 250°C for about 6 to 7 minutes on the lower rack to crisp up the base. Then, switch to broiler mode and place the pizza closer to the top heating element for 2 to 3 minutes to cook the top perfectly.

2. Another important tip is covering the dough with a wet cloth while it rests. If you don’t do this, a dry film will form on the surface, making it difficult to work with and hydrate later. Keeping it covered ensures the dough remains soft and pliable.

3. When kneading, make sure to do it for at least 6 to 8 minutes. Proper kneading develops the gluten structure, giving the dough a smooth and elastic texture. A great way to check if the dough is ready is by using the windowpane test—take a small portion of dough and stretch it gently between your fingers. If it becomes thin enough for light to pass through without tearing, it’s ready. If it breaks, continue kneading.

4. Using lightly warm water instead of hot water is another key step. If the water is too hot, it will kill the yeast, preventing proper fermentation. The water should be warm to the touch but not hot—if it feels too warm or uncomfortable on your fingers, it’s too hot. If you prefer, you can use room-temperature water and allow the dough to rise for an extra 30 minutes to an hour. Warm water helps speed up the yeast activation process.

5. This is a no-sugar recipe, as sugar is unnecessary for great pizza dough. The yeast feeds on the natural sugars in the flour, so the dough ferments well without added sugar. The result is a beautifully textured dough with a fantastic crust.

6. If you’re using active dry yeast instead of instant yeast, you must proof it first. Since active dry yeast has larger granules, it doesn’t mix directly into the flour like instant yeast. Instead, dissolve it in lukewarm water with a pinch of sugar and let it sit until it becomes frothy. This activates the yeast before adding it to the flour. Be sure to subtract the water used for proofing from the total water in the recipe so you don’t add extra liquid to the dough.

FAQ’s

What is the trick to good pizza dough?

The trick to a good pizza dough is using the right ingredients in the correct quantities and ensuring that the yeast blooms properly. If your yeast is dead, so is your pizza dough. Make sure you have the best quality ingredients at hand.

Is pizza dough better the longer you let it rise?

It depends on how you are letting your dough rise. If it’s just for 5-6 hours, that’s okay, but anything longer at room temperature will lead to overproofing. For longer proofing times, it’s best to use cold temperatures in the refrigerator.

Gordon Ramsay Pizza Dough Recipe

Shrey

Gordon Ramsay’s pizza dough recipe is perfect for a quick homemade pizza. It uses instant yeast, so you don’t have to wait long for it to rise. The secret is 00 flour, which makes the dough soft and easy to stretch. This recipe is great if you want fresh pizza fast without buying ready-made dough. In just a short time, you’ll have a light, crispy crust ready for your favorite toppings. Try it and enjoy delicious homemade pizza!

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Prep Time 1 45

Cook Time 12

Total Time 1 57

Course Main Course, Side Dish

Cuisine American, Italian

Servings 2 people

Ingredients

200 grams 00 Flour
1/2 tsp instant yeast
1 tsp Salt
125 ml Water
1.5 tbsp Olive oil

Instructions

To make pizza dough, start by combining flour and instant yeast in a bowl and then add in warm water, mix it gently, and then add salt and mix everything together.
Now once you get a dough ball add in the olive oil and start to mix the dough well by hand. Once you have incorporated all the olive oil in the dough, it is time to start kneading the dough by hand.
Begin kneading the dough by hand or use a stand mixer if available. It is important to knead for 6-8 miutes until the dough becomes smooth and elastic.
When kneading pizza dough, the windowpane test is an important step to check for. This test helps determine if the gluten has developed properly, giving the dough enough elasticity and strength.
After kneading for about 8–10 minutes by hand (or around 5–6 minutes in a stand mixer), take a small piece of dough and stretch it carefully. If the dough stretches thin enough that light can pass through without tearing, it has reached the windowpane stage and is ready to rest. If it tears easily, continue kneading for a few more minutes and test again.
Once done with kneading, cover it with a damp cloth to prevent it from drying out. Let it rest for about one and a half hours until it doubles in size. After the resting period, punch the dough down slightly and start shaping and stretching it to form your pizza base.
Add sauce and toppings along with cheese. Here I went for the classic Cheese Pizza.
Preheat the oven to 250°C for about 30 minutes before baking. Place the stretched dough on a baking surface and add your desired toppings. To achieve a crispy bottom, place the pizza on the lowest rack and bake for about six to seven minutes. If you prefer a slightly more browned crust, you can leave it for up to eight minutes. After this, move the pizza closer to the top heating element (broiler method) and bake for another two to three minutes, keeping a close eye to avoid burning.
Remove the pizza when ready, slice it, and enjoy!