Round Table Pizza Dough Recipe

Pizza is one of the most popular junk foods in the whole world, and we all know that pizza mainly came from Italy. So yes, the best pizza is from there. But if you live in America like I do, it’s not easy to fly off to Italy just to enjoy a slice.

Thankfully, we’ve got places here that serve some pretty amazing pizza too. One of my all-time favorite spots is Round Table Pizza. They really know what they’re doing, especially when it comes to their pizza dough.

Now here’s the thing – pizza dough is everything. You mess up the dough, and the whole pizza feels off. But Round Table? Their dough is just perfect. Soft, chewy, with just the right crisp on the outside. That’s why you get the best pizza from there.

But it’s not possible to go to a restaurant every time. Also, many people love to eat homemade food most. If you follow my blog, then you know that a few days ago, I shared the Round Table Pizza Sauce copycat recipe, and then some readers sent mail to me asking for this one.

That’s why today I am sharing this copycat Round Table Pizza Dough Recipe.

Why You Will Love This Copycat Recipe

This Round Table Pizza Dough Recipe creates the perfect base for your homemade pizzas. The dough comes out soft and chewy with just the right amount of stretch.

I love how simple the ingredients are – you probably have most of them in your kitchen right now. The best part is the amazing flavor that develops during the long fermentation process.

You can make several batches and keep them in your fridge for up to two days, so you’re always ready for pizza night. The texture is spot-on compared to the restaurant version, and your family will be amazed at how good homemade pizza can taste.

Plus, you save money by making it yourself instead of ordering takeout every time you want good pizza.

Round Table Pizza Dough Ingredients

• All-Purpose Flour (1000 grams): Use strong all-purpose flour with about 12% protein. This gives the dough the right strength and chewiness. You can find this flour at most grocery stores – just look for brands like King Arthur or Gold Medal.
• Fine Sea Salt (20 grams): Salt does more than just add flavor to your dough. It helps control how fast the yeast works and makes the dough stronger. Fine sea salt mixes in much better than regular table salt, and it gives the dough a clean, balanced taste. The salt also helps the crust get that beautiful golden color when you bake it.
• Active Dry Yeast (4 grams): This is what makes your dough rise and get fluffy. You only need about one teaspoon for this whole batch. Active dry yeast is easy to find and lasts a long time in your pantry. Make sure your yeast is fresh – if it’s been sitting around for more than a year, it might not work as well.
• Extra-Virgin Olive Oil (20 grams): The olive oil makes the dough soft and adds a subtle flavor that makes the crust taste amazing. It also helps the outside of the pizza get crispy and golden brown. Don’t skip this ingredient – it really makes a difference in both taste and texture.
• Lukewarm Filtered Water (650 grams): Water brings all the ingredients together and helps activate the yeast. Lukewarm water is perfect because it’s warm enough to wake up the yeast but not so hot that it kills it. If you want dough that’s a bit easier to handle, you can use slightly less water – about 620-630 grams works well too.

Helpful Swaps

1. You can use bread flour instead of all-purpose flour for an even chewier crust
2. Instant yeast can replace active dry yeast – use the same amount
3. Regular olive oil works if you don’t have extra-virgin
4. Tap water is fine if you don’t have filtered water – just let it sit out for 30 minutes first
5. Kosher salt can substitute for sea salt – use the same amount
6. For a slightly sweeter dough, add 1 tablespoon of honey with the water

Required Kitchen Tools

1. Large mixing bowl
2. Kitchen scale (for best results)
3. Wooden spoon or stand mixer with dough hook
4. Bench scraper or sharp knife
5. 7 airtight containers or one large container
6. Plastic wrap or aluminum foil
7. Clean kitchen towel
8. Pizza stone or baking sheet
9. Rolling pin (optional)

How To Make Round Table Pizza Dough

Step 1 | Mix the Yeast and Water

Pour 650 grams of lukewarm filtered water into your mixing bowl. Add 4 grams (about 1 teaspoon) of active dry yeast. Stir until the yeast dissolves.

Step 2 | Add the Flour and Salt

Add 1000 grams of strong all-purpose flour into the bowl. Sprinkle in 20 grams of fine sea salt. Mix everything together using a wooden spoon or a mixer with a dough hook on low speed. Mix for 5–10 minutes until there’s no dry flour left.

Step 3 | Add Olive Oil

Pour in 20 grams of extra-virgin olive oil. Keep mixing for another 5–10 minutes. The dough will look a bit shaggy and wet, but that’s okay.

Step 4 | Rest the Dough

Cover the bowl with foil or plastic wrap. Let the dough rest at room temperature for one hour. This helps the flour absorb the water and strengthens the dough.

Step 5 | Divide and Shape the Dough

After an hour, transfer the dough to a cutting board. Use a bench knife or regular knife to divide it into 7 equal pieces (about 250 grams each). Shape each piece by stretching and folding the dough back onto itself until it forms a smooth ball. Pinch the bottom to seal.

Step 6 | Proof in the Fridge

Place each dough ball into a greased airtight container. Refrigerate and let them rise slowly for 24–48 hours. This long fermentation develops the dough’s signature flavor and texture.

Step 7 | Prepare for Baking

Remove the dough from the refrigerator 30–60 minutes before baking. Let it come to room temperature.

Step 8 | Shape and Bake

Gently stretch the dough on a floured surface to form a 12-inch pizza base. Add your favorite sauce, cheese, and toppings. Bake on a pizza stone or steel in a preheated oven at 500–550°F for 7–10 minutes, or until the crust is golden and the cheese is bubbling.

Step 9 | Enjoy

Let the pizza cool for a minute, then slice and serve.

Chef Notes + PRO Tips

Here are some extra tricks I’ve learned to make this dough even better:

• Check the water: Use warm water, not hot. Hot water can stop the yeast from working.
• Sticky fix: If the dough’s too wet, add a tiny bit of flour—but not too much!
• More flavor: Let it sit in the fridge for 48 hours if you can. It’s worth it.
• Be gentle: Don’t squish the dough too hard when shaping—it keeps the crust airy.
• Hot oven: Heat your oven and stone for at least 30 minutes before baking.

Proper Storage Tips

If you make more dough than you need, don’t worry—it stores well. After shaping the dough into balls, place each one in an airtight container or plastic bag. Keep them in the fridge for up to 3 days.

Want to store it longer? You can freeze the dough. Just wrap each ball tightly in plastic and pop it in the freezer. It will stay good for up to 2 months.

When you’re ready to use it, move it to the fridge and let it thaw overnight. Then take it out and let it sit at room temperature for 30–60 minutes before shaping and baking.

Never leave pizza dough at room temperature for more than 2 hours, as it can become too soft and hard to work with. The key is keeping the dough cold until you’re ready to bake, which helps maintain the perfect texture and flavor.

Things To Make With Pizza Dough

1. Classic Margherita Pizza – Top with tomato sauce, fresh mozzarella, and basil leaves for a simple but delicious meal that never gets old.
2. Garlic Breadsticks – Roll the dough into long strips, brush with garlic butter, and bake until golden for the perfect side dish.
3. Calzones – Fold the dough over your favorite fillings like ricotta, mozzarella, and pepperoni for a handheld pizza experience.
4. Focaccia Bread – Press the dough into a pan, drizzle with olive oil, and top with herbs and sea salt for fresh homemade bread.
5. Pizza Rolls – Roll out the dough, add sauce and cheese, then roll it up and slice for bite-sized pizza treats.
6. Stromboli – Similar to calzone but rolled up like a log with meats and cheeses inside, then baked until crispy outside.
7. Flatbread – Roll thin and top with olive oil, herbs, and vegetables for a lighter option that’s perfect for lunch or dinner.

Round Table Pizza Dough Recipe FAQs

1. How do I know if the yeast is working?

Mix the yeast with the water and wait 5-10 minutes. If it gets foamy on top, it’s alive and ready. If nothing happens, your yeast might be too old, or the water was too hot or cold.

2. What if I don’t have a pizza stone?

No problem. You can use a baking sheet. Just make sure it’s preheated in the oven for a crispier crust. You can also flip the baking sheet upside down to create a flat surface.

3. Why is my dough too sticky?

Sticky dough might mean you added a bit too much water or didn’t mix it long enough. Add a tiny bit of flour while shaping. Don’t add too much, or the dough will turn tough.

4. How long should I let the dough rise?

You should rest it at room temperature for 1 hour first, then let it rise in the fridge for 24–48 hours. This slow rise makes the dough light, chewy, and full of flavor.

5. Can I make this dough without a stand mixer?

Yes! You can mix and knead this dough by hand using a wooden spoon and some arm power. It might take a little longer, but it works just fine.

This Round Table Pizza Dough Recipe is my favorite go-to whenever I want pizza night to feel special. It’s simple, it tastes great, and it always works.

Give it a try and let me know how it turns out in your kitchen. Happy baking!