Homemade Pizza Dough

By: Maria
Posted: 04/11/2025

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.

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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.

Frequently Asked Questions

Can I make the pizza dough ahead of time?

Yes, you can definitely make this pizza dough ahead of time. After the first rise, you can store the dough in an oiled bowl in the refrigerator for up to 3 days. Allow the dough to come to room temperature before shaping and baking. For longer storage, freeze the dough tightly wrapped for up to 3 months; thaw it overnight in the refrigerator before use.

What are the best ingredient substitutions for this pizza dough recipe?

You have several substitution options. For the flour, you can substitute bread flour for a chewier crust, using the same 3 ½ to 4 cups measurement. For a gluten-free option, use a 1:1 gluten-free flour blend. Sugar can be replaced with honey, using the same 1 tablespoon measurement, or omitted entirely. Olive oil can be replaced with avocado oil or melted butter, using the same 2 tablespoons.

How do I know when the pizza dough is perfectly proofed and baked?

The dough is perfectly proofed when it has doubled in size, usually taking 1–1.5 hours in a warm place. The dough should be light and airy. When baking, the pizza is done when the crust is golden brown and the cheese is melted and bubbly. A slight charring on the crust is also a good sign.

Can I double or triple this pizza dough recipe to make more pizzas?

Yes, you can easily scale up this recipe. Simply double or triple all the ingredient amounts. Remember to divide the dough into equal portions after the first rise, depending on the number of pizzas you want to make. Adjust your baking time slightly if you are using multiple baking sheets.

What is the nutritional value of this homemade pizza dough?

This pizza dough primarily provides carbohydrates from the flour, which fuels the body with energy. The olive oil adds some healthy fats. The addition of yeast provides B vitamins, and the flour can be substituted with whole wheat for added fiber. The overall nutritional value depends on the ingredients used and toppings added.