Easy Homemade Pizza Dough Recipe

Introduction

Making your own pizza dough at home is easier than you think and yields a deliciously soft, chewy crust. This easy homemade pizza dough recipe requires just a few simple ingredients and basic kitchen tools. Get ready to impress your family and friends with a perfect pizza base every time.

Ingredients

• 1 and 1/3 cups (320ml) warm water (about 110°F/43°C)
• 1 Tablespoon (13g) granulated sugar
• 2 and 1/4 teaspoons (7g) instant yeast (1 standard packet)
• 3 and 1/2 to 4 cups (438–500g) unbleached all-purpose flour, spooned & leveled, plus more as needed
• 2 Tablespoons (30ml) extra-virgin olive oil, plus more for greasing and brushing
• 1 teaspoon salt
• Sprinkle of cornmeal, for dusting the pan
• 2 garlic cloves, minced (optional)
• 1 cup (250g) store-bought pizza sauce
• 4 cups (1lb/454g) shredded mozzarella cheese

Instructions

1. Step 1: Whisk the warm water, sugar, and yeast together in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Cover and let rest for 5 minutes. If you don’t have a stand mixer, use a large mixing bowl and mix with a wooden spoon or spatula in the next step.
2. Step 2: Add the flour, olive oil, and salt. Beat on medium speed for 2 minutes until the dough pulls away from the sides of the bowl.
3. Step 3: Knead the dough. Continue beating in the mixer for 5 more minutes or knead by hand on a lightly floured surface for 5 minutes. If the dough is sticky, add flour 1 teaspoon at a time to achieve a soft, slightly tacky texture. The dough should be soft and elastic, passing the “windowpane test” when stretched thinly without tearing.
4. Step 4: Lightly grease a large bowl with olive oil. Place the dough inside, turning to coat all sides. Cover with foil, plastic wrap, or a clean towel and let rise at room temperature for 60–90 minutes, until doubled in size. For a warm environment, preheat the oven to 150°F (66°C), turn it off, place the dough inside with the door slightly open, then close the door when risen.
5. Step 5: Preheat your oven to 475°F (246°C) for at least 15–20 minutes. If using a pizza stone, place it inside to preheat. Lightly grease a baking sheet or pizza pan and sprinkle with cornmeal for extra crunch.
6. Step 6: Punch down the dough to release air bubbles. Divide it in half if making two pizzas or freeze half for later. On a lightly floured surface, flatten the dough into a 12-inch circle about 1/2 inch thick. Create a rim by pinching the edges up. If the dough shrinks back, let it rest covered for 5–10 minutes before trying again.
7. Step 7: Cover the shaped dough and let it rest for a few minutes while you prepare toppings such as pepperoni, peppers, jalapeños, or any favorites.
8. Step 8: Press dents into the dough surface with your fingers to prevent bubbling. Brush lightly with olive oil and sprinkle minced garlic if using. Spread 1/2 cup (125g) pizza sauce evenly, then top with 2 cups (227g) shredded mozzarella. Add any additional toppings.
9. Step 9: Bake for 13–15 minutes until the crust is golden brown. Slice the hot pizza and serve immediately.

Tips & Variations

• For a softer crust, use bread flour instead of all-purpose flour.
• If the dough is too sticky, add flour a teaspoon at a time, but avoid over-flouring to keep the dough tender.
• Try adding dried herbs like oregano or basil to the dough for extra flavor.
• Freeze half the dough before the second rise for up to 3 months; thaw and rise before using.
• Use a pizza stone preheated in the oven for a crispier crust.

Storage

Store leftover pizza in an airtight container or wrapped tightly in foil in the refrigerator for up to 3 days. Reheat slices in a hot oven or on a skillet for best texture. Dough can be refrigerated after mixing for up to 24 hours before the first rise, or frozen after shaping for longer storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you should proof active dry yeast first by dissolving it in warm water with sugar and letting it sit for 5–10 minutes until foamy before adding other ingredients.

Why did my dough not rise properly?

Possible reasons include using water that’s too hot or too cold, expired yeast, or a drafty room temperature. Ensure the water is around 110°F (43°C) and the rising environment is warm and draft-free.

Easy Homemade Pizza Dough Recipe

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★★★★★

4.9 from 85 reviews

• Author: Aiden
• Total Time: 1 hour 30 minutes
• Yield: 2 medium (12-inch) pizzas 1x
• Diet: Vegetarian

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Description

This Easy Homemade Pizza Dough recipe guides you through creating a soft, flavorful dough perfect for crafting delicious homemade pizzas. Using simple ingredients like instant yeast, flour, olive oil, and salt, this dough is kneaded to the perfect consistency, allowed to rise, and then shaped into a classic 12-inch pizza crust. The recipe ensures a slightly crispy crust by using cornmeal dusting and provides tips for working with the dough, baking it to golden perfection, and adding your favorite toppings for a customizable pizza experience.

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Ingredients

Scale 1x2x3x

For the Dough

• 1 and 1/3 cups (320ml) warm water (about 110°F/43°C)
• 1 Tablespoon (13g) granulated sugar
• 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
• 3 and 1/2 to 4 cups (438–500g) unbleached all-purpose flour (spooned & leveled), plus more as needed
• 2 Tablespoons (30ml) extra-virgin olive oil, plus more for greasing
• 1 teaspoon salt
• Sprinkle of cornmeal, for dusting the pan
• Extra-virgin olive oil, for brushing
• 2 garlic cloves, minced (optional)

For the Topping

• 1 cup (250g) store-bought pizza sauce
• 4 cups (1lb/454g) shredded mozzarella cheese

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Instructions

1. Activate Yeast: Whisk the warm water, granulated sugar, and yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes to activate the yeast and create a bubbly starter. If no mixer is available, you can proceed using a large mixing bowl and a wooden spoon or silicone spatula.
2. Combine Ingredients: Add the flour, olive oil, and salt to the yeast mixture. Beat on medium speed for 2 minutes until the dough begins to pull away from the sides of the bowl, forming a rough ball.
3. Knead the Dough: Continue kneading the dough in the mixer for an additional 5 minutes or knead by hand on a lightly floured surface for 5 minutes until the dough feels soft yet elastic. If sticky, add flour a teaspoon at a time but avoid over-drying. Use the windowpane test to check for proper gluten development—you should be able to gently stretch a small piece of dough until translucent without tearing.
4. First Rise: Lightly grease a large bowl with olive oil or nonstick spray, place the dough inside, and turn it to coat all sides with oil. Cover the bowl with plastic wrap, aluminum foil, or a clean kitchen towel. Let the dough rise at room temperature for 60–90 minutes or until it doubles in size. For cold environments, preheat the oven to 150°F (66°C), turn it off, place the dough inside with the door slightly ajar to create a warm rising environment.
5. Preheat Oven and Prepare Pan: Preheat your oven to 475°F (246°C) for at least 15–20 minutes. If using a pizza stone, place it in while preheating. Lightly grease a baking sheet or pizza pan with olive oil or nonstick spray and sprinkle with cornmeal for a crisp, flavorful crust base.
6. Shape the Dough: Punch down the risen dough to release air bubbles and divide it in half. On a lightly floured surface, flatten the dough into a disc and stretch it into a 12-inch circle about 1/2-inch thick. Create a raised lip around the edge by pinching the dough to form a crust rim. If the dough resists stretching, let it rest covered for 5-10 minutes before retrying.
7. Rest Dough Before Topping: Cover the shaped dough lightly with plastic wrap or a clean kitchen towel and let rest for a few minutes while you prepare your toppings.
8. Prepare for Baking: Use your fingers to press dents into the dough surface to reduce bubbling. Lightly brush olive oil over the crust and sprinkle minced garlic if using. Spread 1/2 cup (125g) pizza sauce evenly over the dough, then scatter 2 cups (227g) shredded mozzarella cheese on top. Add any other desired toppings.
9. Bake the Pizza: Place the pizza in the preheated oven and bake for 13–15 minutes or until the crust is golden brown and cheese has melted and is bubbly.
10. Serve: Remove the pizza from the oven, slice, and serve immediately. Store any leftovers tightly covered in the refrigerator.

Notes

• If you prefer thicker or thinner crusts, adjust the dough thickness accordingly during shaping.
• Freezing half the dough after the first rise is a great way to save for future pizzas.
• If the dough shrinks back when stretching, allow it to rest covered for 5–10 minutes before trying again to relax the gluten.
• The cornmeal on the pan adds extra crunch and prevents sticking.
• Use a pizza stone if available to simulate the effect of a pizza oven for a crispier crust.
• For garlic lovers, brushing minced garlic on the crust before adding toppings enhances flavor but can be omitted if preferred.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: homemade pizza dough, easy pizza crust, pizza recipe, Italian pizza dough, pizza baking