Making pizza dough from scratch is easier than you think! Our The BEST Homemade Pizza Dough Recipe will have you creating the perfect crust—crispy on the outside, soft and chewy on the inside. With just a few simple ingredients and a bit of patience, you’ll be able to craft a delicious pizza dough that’s ideal for any topping combination. Whether you prefer a thin crust or a thicker, more doughy base, this recipe can be customized to suit your pizza cravings.
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Ingredients for The BEST Homemade Pizza Dough
- 2 ½ cups all-purpose flour (plus extra for dusting)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon active dry yeast
- 1 cup warm water (about 110°F)
- 1 tablespoon olive oil (plus extra for greasing)
- 1 teaspoon garlic powder (optional for flavor)
Substitutions for The BEST Homemade Pizza Dough
- Flour Alternatives: Use bread flour for a slightly chewier crust, or whole wheat flour for a denser, healthier option.
- Sugar Substitute: Replace the sugar with honey or maple syrup for a more natural sweetener.
- Oil: You can use vegetable oil or avocado oil in place of olive oil if you prefer.
- Herbs & Spices: Add dried oregano, basil, or thyme to the dough for a more aromatic base.
How to Make The BEST Homemade Pizza Dough
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Activate the Yeast:
- In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes, until the mixture becomes frothy.
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Mix the Dough:
- In a large mixing bowl, combine the flour, salt, and garlic powder (if using). Pour in the yeast mixture and olive oil, then stir to combine until a dough begins to form.
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Knead the Dough:
- Transfer the dough to a floured surface and knead for about 8–10 minutes, until it’s smooth and elastic. If the dough is too sticky, add more flour, one tablespoon at a time.
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Let it Rise:
- Grease a large bowl with a little olive oil. Place the dough in the bowl and cover with a damp cloth or plastic wrap. Let it rise in a warm place for 1–1.5 hours, or until the dough has doubled in size.
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Shape the Dough:
- Punch down the dough to release any air bubbles. Divide the dough in half if making two smaller pizzas, or keep it whole for a larger pizza. Roll it out on a floured surface to your desired thickness.
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Pre-bake or Top & Bake:
- If you prefer a crispier crust, pre-bake the dough on a baking sheet or pizza stone at 475°F (245°C) for 5-7 minutes before adding your toppings. Then, add your favorite pizza sauce, cheese, and toppings and bake for an additional 8–10 minutes, or until the crust is golden and the cheese is melted and bubbly.
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Serve:
- Slice and serve immediately. Enjoy your delicious homemade pizza!
Mix-ins for The BEST Homemade Pizza Dough
- Cheesy Dough: Add grated Parmesan or shredded mozzarella to the dough for a cheesy twist.
- Herb-Infused Dough: Mix in dried oregano, basil, or rosemary to the dough for extra flavor.
- Spicy Kick: Add a pinch of red pepper flakes to the dough for a little heat.
Recipe Tips for The BEST Homemade Pizza Dough
- Room Temperature Ingredients: Make sure your water and olive oil are at room temperature to properly activate the yeast.
- Kneading: Knead the dough long enough to develop the gluten, which will give the dough its structure and texture.
- Resting Time: Be patient and allow the dough to rise fully for the best results. Don’t rush the process!
- Flour Measurement: For the most accurate results, weigh your flour rather than measuring by volume. Too much flour can result in a dry dough.
Storage for The BEST Homemade Pizza Dough
- Refrigerator: Store dough in an airtight container or wrap it tightly in plastic wrap. It will last up to 3 days in the fridge.
- Freezer: Freeze dough in a plastic bag for up to 3 months. Thaw it overnight in the fridge before using.
- Pre-baked Pizza: You can also freeze a fully assembled pizza before baking, which is a great option for meal prep.
The BEST Homemade Pizza Dough Variations
- Stuffed Crust: Add cheese around the edges of the dough before folding it over to create a stuffed crust pizza.
- Gluten-Free Version: Use a gluten-free flour blend for a gluten-free crust. You may need to adjust the amount of liquid, so add it slowly while mixing.
- Whole Wheat Dough: Use 100% whole wheat flour for a hearty, fiber-rich crust.
- Thin Crust: Roll the dough out extra thin for a crispier, crunchier base.
FAQs for The BEST Homemade Pizza Dough
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough and refrigerate it for up to 3 days. Just make sure to let it come to room temperature before rolling it out.
Q: How can I make the dough extra crispy?
A: For a crispier crust, try pre-baking the dough for a few minutes before adding toppings, or bake the pizza at a higher temperature (475°F/245°C).
Q: Can I freeze the pizza dough?
A: Absolutely! Freeze the dough in a plastic bag or airtight container for up to 3 months. Thaw in the fridge overnight before using.
Q: Why is my dough not rising?
A: If your dough isn’t rising, it could be due to inactive yeast. Ensure your water is warm (not too hot) and that your yeast is fresh. If the mixture doesn’t foam, the yeast may be expired.
Q: Can I add toppings to the dough before baking?
A: It’s best to add your toppings after pre-baking the dough for 5-7 minutes, especially if you want a crispier crust. This ensures that the crust doesn’t become soggy from the sauce or toppings.
Final Thoughts on The BEST Homemade Pizza Dough
There’s nothing quite like The BEST Homemade Pizza Dough—it’s soft, chewy, and perfectly crisp around the edges. This recipe is straightforward and versatile, making it the perfect base for all your favorite pizza combinations. Whether you like a classic Margherita or a loaded veggie pizza, this dough recipe provides the perfect foundation for any topping you desire. Enjoy the satisfaction of homemade pizza and impress your friends and family with this delicious dough!
