Sometimes it seems awfully hard to find a good pizza dough recipe in English with metric measurements. Even if original Italian recipes use metric ingredient amounts, and even if it is undeniably better to use metric units by weight when making bread dough (pizza is a type of bread), for some reason every English recipe tries to convert metric measurements to U.S. measurements.

If you live outside the United States, chances are you’re measuring your ingredients by weight and using the metric system (kilograms, milliliters, etc.). That’s much better, as you can be more precise with the proportions. And the original Italian pizza recipes are, of course, in metric measurements, since Italy uses the metric system.

Still, it’s difficult to find a good metric pizza dough recipe online in English. That’s why I’m posting this recipe here, since I also use the metric system in my kitchen.

The pizza in the picture here was made using this metric pizza dough recipe:

Gorgonzola Pizza Caramelized Red Onions 1

Metric Pizza Dough Recipe

In this metric pizza dough recipe, I give you instructions for making pizza dough for 2 regular pizzas, about 30-32 cm each. Please check the conversion table below this recipe to see ingredient amounts for different servings.

This recipe focuses on metric measurements for homemade pizza dough. Please check my original pizza dough recipe for more instructions on how to make pizza at home.

Note on the Ingredients

Alternatively, you can use fresh yeast to make your pizza dough. In this case, use 8 g of fresh yeast for 1 pizza, or 50 grams for 1 kg of flour. Dissolve your yeast in 100 ml of the water with the sugar and 1 tbsp of the flour. Proof for 15 minutes in a warm place. Then add your proofed yeast to your dry ingredients.
Sugar and salt can be measured with a teaspoon, even a regular kitchen teaspoon, even if you’re using metric measurements. Use 1/3 tsp of sugar and salt per pizza.

If you follow this recipe, your pizza dough is ready. The next step is to shape your pizza. Then you can add the pizza sauce and your toppings, and finally bake your pizza. Check out the links below to get detailed instructions on all of these steps. Metric ingredient amounts are always included.

Metric Pizza Dough Ingredient Table

Check out this metric conversion table if you want to prepare pizza dough for 1, 2, 3, 4, 5, or 6 people.

Ingredient	1 pizza	2 pizzas	3 pizzas	4 pizzas	5 pizzas	8 pizzas
Flour	165 g	335 g	500 g	665 g	835 g	1 kg
Active dry yeast	2 g	5 g	7 g	9 g	12 g	14 g
Extra virgin olive oil	10 ml	20 ml	30 ml	40 ml	50 ml	60 ml
Lukewarm water	100 ml	200 ml	300 ml	400 ml	500 ml	600 ml
Sugar	1 g	2 g	4 g	5 g	6 g	8 g
Salt	2 g	4 g	6 g	8 g	10 g	12 g

Pizza dough recipe 7 — Pizza dough for 1 regular and 4 small homemade pizzas

Metric Pizza Dough

Authentic homemade Italian pizza recipe with metric ingredients

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Prep Time 20

Proofing 1 30

Total Time 1 50

Cuisine Italian

Servings pizzas

Ingredients

335 g flour
4 g active dry yeast or 16 g fresh yeast
20 ml extra virgin olive oil
200 ml lukewarm water
2 g sugar
4 g salt

Instructions

Start making your pizza dough by measuring out your dry ingredients. Add flour, active dry yeast, sugar, and salt to a large mixing bowl.
Add olive oil and lukewarm water.
Using your dough hook, knead your pizza dough for 10 minutes.
The perfect pizza dough should be completely smooth. It shouldn't stick to the side of your bowl, but should still feel a little bit wet when you touch it.
Place your dough in a large bowl, previously oiled with about 1-2 tbsp of extra virgin olive oil. Move it around by hand so that all parts are covered with oil.
Let it proof for 90 minutes under a lid.
After 90 minutes, push the air out of the dough.
Cut the pizza dough into equal pieces — 1 for each pizza. For the amounts in this recipe, cut it into 2 equal pieces, about 280 g each.
Form a ball from each piece of dough. Start by making a circular motion with the palm of your hand, applying some pressure. Then release the pressure gradually until you get a nice ball shape. Put the balls on a lightly floured work surface. Dust them with a little more flour, and let them proof, covered with a kitchen towel, for another 15 minutes.