Nothing beats the smell of fresh, homemade pizza baking in the oven—and it all starts with the perfect Homemade Pizza Dough. Whether you’re crafting a classic cheese pizza, a loaded meat lover’s pie, or a veggie-packed creation, this easy pizza dough recipe is the ideal base. Made with simple pantry staples, this dough comes together quickly, is easy to knead, and delivers a chewy, crisp crust that rivals your favorite pizzeria.
Ingredients
2 ¼ teaspoons (1 packet) active dry yeast
1 ½ cups warm water (110°F / 45°C)
1 tablespoon granulated sugar
3 ½ to 4 cups all-purpose flour (plus extra for kneading)
2 tablespoons olive oil
1 teaspoon salt
Optional: Cornmeal or flour for dusting the pan
Substitutions
Flour – Substitute bread flour for a chewier crust or 1:1 gluten-free flour blend for gluten-free pizza.
Sugar – Can be replaced with honey or omitted entirely.
Olive Oil – Use avocado oil or melted butter if needed.
Yeast – Instant yeast can be used; skip the proofing step and mix directly with flour.
How to Make Homemade Pizza Dough
Step 1: Activate the Yeast
In a large bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes until foamy. This shows the yeast is alive and ready.
Step 2: Mix the Dough
Add olive oil, salt, and 3 ½ cups of flour to the bowl. Stir until the dough begins to come together.
Step 3: Knead the Dough
Transfer to a floured surface and knead for 8–10 minutes until the dough is smooth and elastic. Add more flour as needed (up to ½ cup) to prevent sticking.
Step 4: Let it Rise
Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm place for 1–1.5 hours or until doubled in size.
Step 5: Shape and Bake
Punch down the dough, divide if making multiple pizzas, and roll out on a floured surface. Preheat oven to 475°F (245°C). Add your toppings and bake for 12–15 minutes, or until golden and bubbly.
Mix-Ins & Flavor Boosts
Herbs – Add dried oregano, basil, or garlic powder to the dough for added flavor.
Parmesan – Mix grated Parmesan into the dough for a cheesy twist.
Whole Wheat – Substitute 1 cup of white flour with whole wheat for added fiber.
Recipe Tips
Use warm (not hot) water – Too hot will kill the yeast; aim for around 110°F.
Don’t over-knead – Stop once the dough is stretchy and no longer sticky.
Use a pizza stone – Preheat it for the best crispy crust.
Let dough rest – If the dough resists stretching, let it rest 10 minutes to relax the gluten.
Storage Instructions
Refrigerator: Store the dough in an oiled bowl, covered, for up to 3 days. Let come to room temp before using.
Freezer: Freeze tightly wrapped dough for up to 3 months. Thaw overnight in the fridge.
Pre-baked Crusts: Bake crusts without toppings for 5–7 minutes, then freeze for quick pizza nights.
Recipe Variations
Thin Crust Pizza – Roll the dough thinner and bake at a higher temp (500°F) for extra crispiness.
Stuffed Crust – Wrap mozzarella string cheese into the edges before baking.
Calzones or Stromboli – Use the same dough to make folded pizza pockets or rolled pizza logs.
Grilled Pizza – Grill the dough on a hot grill, then add toppings and finish on indirect heat.
FAQs
Can I use this Homemade Pizza Dough recipe for deep dish or pan pizza?
Yes! Use the full amount of dough in a greased cast iron or baking dish and bake slightly longer.
Why didn’t my dough rise?
Check your yeast’s expiration date and water temperature. Cold or hot water can affect yeast activity.
Can I double this recipe?
Absolutely! Just double all ingredients and divide the dough accordingly before storing or using.
Is this dough good for freezing?
Yes! After the first rise, wrap the dough tightly and freeze for later use. Thaw overnight in the fridge.
This Homemade Pizza Dough is the perfect go-to recipe for pizza night! Simple, versatile, and absolutely delicious—it guarantees a perfect crust every time, whether you like it thin and crispy or soft and chewy.
Homemade Pizza Dough
Equipment
- Large mixing bowl
- Measuring cups & spoons
- Wooden spoon or dough hook
- Stand mixer (optional)
- Clean towel or plastic wrap
- Rolling pin or hands for shaping
- Pizza pan or baking stone
Ingredients
- 2 ¼ tsp active dry yeast 1 packet
- 1 ½ cups warm water 110°F / 45°C
- 1 tbsp sugar
- 1 tbsp olive oil
- 1 tsp salt
- 3 ½ to 4 cups all-purpose flour
Instructions
- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Stir in olive oil, salt, and 2 cups of flour. Mix until combined.
- Gradually add remaining flour until a soft dough forms (you may not need all 4 cups).
- Knead the dough on a floured surface for 5–7 minutes until smooth and elastic, or use a stand mixer with a dough hook.
- Place dough in a greased bowl, cover with a towel or plastic wrap, and let rise in a warm area for 1 hour or until doubled.
- Punch down the dough and divide if making multiple pizzas.
- Roll or stretch dough to desired shape and thickness. Add toppings and bake at 475°F (245°C) for 10–12 minutes until golden and bubbly.
Notes
- Make ahead tip: Freeze dough after the first rise. Thaw in the fridge overnight before using.
- You can substitute bread flour for a chewier crust.
- Add garlic powder or Italian herbs to the dough for extra flavor.
