Homemade Pizza Dough Recipe

There’s something magical about homemade pizza dough—soft, pillowy, and ready to transform into your perfect pie. With just over an hour of prep, you’ll create a base that’s crisp on the outside, tender inside, and bursting with flavor. The aroma of freshly baked dough alone is worth the effort, promising a meal that’s far superior to store-bought alternatives.

In under 90 minutes, you can craft a dough that’s versatile enough for any topping combination, from classic margherita to bold BBQ chicken. Its golden crust, lightly dusted with flour, offers a satisfying crunch with every bite. Whether you’re a seasoned chef or a kitchen novice, this recipe guarantees a rewarding, delicious experience that’ll have you skipping takeout forever.

Ingredients for Homemade Pizza Dough

• ¾ cup warm water (about 110°F, or warm to the touch)
• 1½ teaspoons sugar (helps activate the yeast)
• 1 (¼-ounce) package active dry yeast (or 2¼ teaspoons)
• 2 cups all-purpose flour (plus extra for dusting; bread flour can be substituted for a chewier crust)
• 1 teaspoon sea salt (or kosher salt)
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil (divided; for dough and greasing the bowl)

Step-by-Step Instructions

1. Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5 minutes, or until the mixture becomes foamy.
2. Mix the dough: In the bowl of a stand mixer fitted with a dough hook, add the flour and salt. Mix on medium speed until combined. Pour in the yeast mixture and 1 tablespoon of olive oil. Continue mixing for 5 to 6 minutes, or until the dough forms a ball around the hook. If the dough is too dry, add water ½ tablespoon at a time. If it’s too sticky, add a little more flour.
3. Knead the dough: Turn the dough out onto a lightly floured surface. Gently knead it into a smooth ball.
4. Let it rise: Brush a large bowl with the remaining 1 teaspoon of olive oil. Place the dough in the bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
5. Shape the dough: Turn the dough out onto a floured surface. Stretch or roll it to fit a 14-inch pizza pan or similar size.
6. Bake: Top the dough with your favorite pizza toppings and bake in a preheated 500°F oven for 10 to 13 minutes, or until the crust is golden brown and crispy.

Perfect Pairings: Sauce and Topping Ideas

For a classic Margherita pizza, spread a thin layer of tomato sauce, top with fresh mozzarella slices, and finish with basil leaves after baking. If you’re feeling adventurous, try a pesto base with roasted cherry tomatoes and goat cheese. For meat lovers, pepperoni, Italian sausage, and crispy bacon are always a hit. Don’t forget to drizzle with olive oil before baking for extra flavor!

Quick Tips for Time-Saving Success

If you’re short on time, let the dough rise in a warm oven (turned off) to speed up the process. Alternatively, prepare the dough ahead and refrigerate it overnight for a slow rise. When ready to use, let it come to room temperature before shaping. Prepping toppings while the dough rises can also save you time!

Storage and Reheating Made Easy

Store leftover dough in an airtight container in the fridge for up to 2 days or freeze it for up to 3 months. Thaw frozen dough in the fridge overnight before using. To reheat baked pizza, place slices in a preheated oven at 350°F for 5-7 minutes or until crispy. Avoid the microwave for best results!

Equipment Guidance for Pizza Perfection

A stand mixer with a dough hook makes kneading effortless, but you can also mix and knead by hand—just be prepared for a little arm workout! A pizza stone or baking steel can elevate your crust by creating a crispier base. If using a pan, opt for a 14-inch pizza pan or a rimmed baking sheet for even baking.

Common Questions Answered

Can I use instant yeast instead of active dry yeast? Yes! Skip the proofing step and mix it directly with the flour. What if my dough doesn’t rise? Check that your yeast is fresh and the water is warm (not hot) to activate it properly. Can I make this dough gluten-free? Substitute with a gluten-free flour blend, but note the texture may differ slightly.

Homemade Pizza Dough

Amy

There’s something magical about homemade pizza dough—soft, pillowy, and ready to transform into your perfect pie. In under 90 minutes, you can craft a dough that’s versatile enough for any topping combination, from classic margherita to bold BBQ chicken.

Print Recipe Pin Recipe

Prep Time 1 minute min

Cook Time 12 minutes mins

Total Time 1 minute min

Cuisine Italian cuisine

Servings 3

Ingredients

  

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• ¾ cup warm water
• 1½ teaspoons sugar
• 1 (¼-ounce) package active dry yeast
• 2 cups all-purpose flour see note
• 1 teaspoon sea salt
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil

Instructions

 

• In a small bowl, stir together the water, sugar, and the yeast. Set aside for 5 minutes, until the yeast is foamy.
• In the bowl of a stand mixer fitted with a dough hook, place the flour and salt. Mix on medium speed until combined.
• Add the yeast mixture and 1 tablespoon of the olive oil. Mix on medium speed until the dough forms into a ball around the hook, 5 to 6 minutes. If the dough is too dry to form a ball, add water ½ tablespoon at a time until the mixture comes together. If the dough is too sticky, add a little more flour.
• Turn the dough out onto a lightly floured surface and gently knead into a smooth ball.
• Brush a large bowl with the remaining 1 teaspoon of olive oil and place the dough inside. Cover with plastic wrap and set aside to rise until the dough has doubled in size, about 1 hour.
• Turn the dough out onto a floured surface. Stretch to fit a 14-inch pizza pan or similar.
• Top and bake according to the pizza recipe you are using, typically 10 to 13 minutes in a 500°F oven, or until the crust is browned.

Keyword baking recipe, homemade pizza, pizza dough, yeast dough

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