Pizza Dough
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There’s nothing quite like pulling a pizza with homemade Pizza Dough out of the oven. The crust bakes up golden and chewy with crispy edges that have just the right amount of bite. It’s soft enough to fold but sturdy enough to hold all your favorite toppings. Once you make it from scratch, delivery pizza just doesn’t hit the same anymore.
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I make this for Friday pizza nights, birthday parties, and game day gatherings because everyone gets to choose their own toppings. You can use half the dough immediately and chill the other half for up to 3 days, which makes weeknight dinners so much easier. It freezes for up to 3 months if you want to prep ahead.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Pizza Dough with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making your own pizza dough is easier than you think, and you’ll love how much better it tastes than store-bought versions.
Activate the Yeast
In a bowl of a stand mixer fitted with a dough hook or paddle attachment, or a large bowl and a rubber spatula or wooden spoon if you don’t have a stand mixer, add your instant yeast, granulated sugar, and warm water. Whisk together.
The warm water activates the yeast so your dough rises beautifully. Make sure your water is around 100°F/38°C because water that’s too hot will kill the yeast, and water that’s too cold won’t activate it properly. An instant-read thermometer comes in handy.
Make the Dough
Add olive oil, flour, and salt to the yeast mixture, and beat for 2 minutes on low speed. The water and olive oil keep the crust tender, while the 00 flour creates a silky texture for the fresh dough, which all-purpose flour or bread flour just can’t replicate.
If you want a heartier, nuttier flavor for your crust, though, you can replace up to half the 00 flour with whole wheat flour, but the crust will also be slightly denser. For a more fruity flavor, you may swap regular olive oil for extra-virgin olive oil to give the crust a more complex taste.
You can also season the dough with an Italian seasoning blend for a more authentic Italian flavor, or garlic powder for a garlicky, savory note, though this is optional.
On a lightly floured surface, tip the dough out. Lightly flour your hands and knead the slightly sticky dough for 4 minutes. When you’re done kneading, press it with your finger, and if it bounces back, then it’s ready for rising; if it doesn’t, do a little more kneading.
A bench scraper helps you greatly with pizza dough making, letting you handle the dough without it sticking to your hands or the counter.
Let the Dough Rise
Now, grease a large mixing bowl with olive oil and place the dough in it, making sure to turn the dough so the sides are coated with oil. Using plastic wrap or a microfiber kitchen towel, cover the dough and let it rise at room temperature or in a warm spot until doubled in size.
This usually takes about 90 minutes, or even up to hours, depending on how warm your room is. I place mine either near a sunny window, next to my oven, or on top of the fridge, where it’s slightly warmer. Also note that if you’re using active dry yeast, it generally takes longer to rise.
Shape the Dough
When your dough has risen, remove the covering and punch it down. Punching it releases any air bubbles and gives you a better texture. Then, divide it in half.
On your lightly floured work surface, using your floured hands and a rolling pin, gently flatten and stretch the dough into a 12-inch disc approximately 1/2 inch thick. A nonstick wooden rolling pin helps prevent sticking.
Place the homemade dough on a lightly floured pizza peel, pizza stone, pizza pan, or even baking sheet. Using your fingertips, create a lip approximately half an inch away from the crust edges. The lip keeps all your sauce and pizza toppings from sliding off.
Top and Bake
Add pizza sauce and your favorite toppings; you can go classic with mozzarella cheese or vegan pepperoni slices to keep it vegetarian-friendly. Cook for approximately 2 to 10 minutes, then finally, enjoy!
You can par-bake the dough before adding anything to it, so it holds its shape better. I’ve got a plethora of simple and delicious healthy pizza recipes you can make with this easy dough recipe, so if I were you, I’d make big batches ahead.
The exact baking time depends on your oven temperature and how thick you’ve rolled your crust, but you’ll know it’s done when the edges of your homemade pizza crust are golden brown, and the bottom is crisp.
Ingredients
For the base
- 2¼ teaspoons yeast
- 1⅓ cup warm water 100°F/38°C
- 2 tablespoons olive oil plus extra for the bowl
- 3½ cups 00 flour
- 1 teaspoon salt
Instructions
For the pizza dough
- Using a stand mixer fitted with a dough hook or paddle attachment (or a bowl and a rubber spatula if you don't have a stand mixer), add yeast and granulated sugar to a bowl of warm water and whisk together2¼ teaspoons yeast, 1⅓ cup warm water
- Now, add olive oil, flour, and salt and beat for 2 minutes on low speed. Lightly flour your work surface and tip the dough out onto it. Lightly flour your hands and knead the dough for 4 minutes. When you've finished kneading, press it with your finger and if it bounces back, then it's ready for rising, if it doesn't, do a little more kneading2 tablespoons olive oil, 3½ cups 00 flour, 1 teaspoon salt
- Now, grease a large mixing bowl with olive oil and place the dough in it, ensuring that you turn the dough so that the sides have a coating of oil. Using either plastic wrap or a linen kitchen towel, cover the dough and leave it in a warm place to rise until it has doubled in size, approximately 90 minutes
- When your dough has risen, remove the covering and punch down on it, this releases any air bubbles, then divide it in half. Lightly flour your work surface, hands, and rolling pin, and then gently flatten the dough until you have a 12 inch disc shape approximately 1/2 inch thick and place it on a lightly floured pizza peel or pizza tray. Now, using your fingertips created a lip approximately half an inch away from the edge of the crust.
- Add pizza sauce and your favorite toppings and cook for approximately 2 – 10 minutes (see separate pizza recipes)
Notes
Nutrition
How to Store Leftovers
This excellent pizza dough is ideal for meal prep, since you can store it unbaked and wrapped or covered in the fridge for up to 3 days. When you’re ready to use it, just let it come to room temperature for about 30 minutes before rolling it out so you can stretch it without tearing.
It’s also a pizza dough recipe that freezes well. Wrap each dough ball individually in a double layer of plastic wrap and place them in a freezer bag or freezer container to prevent freezer burn and keep the dough fresh. Freeze for up to 3 months.
Thaw frozen dough in the fridge overnight, then let it sit on your counter for about 30 minutes before shaping.
What to Serve With Pizza Dough
Once you’ve topped and baked your pizza, serve it with a simple green salad dressed with olive oil and balsamic vinegar, or a Caesar salad with crunchy romaine and parmesan. The fresh, crisp greens cut through the richness of cheese and provide a nice contrast to the pizza.
For appetizers before pizza, try garlic bread, breadsticks, or an antipasto platter with marinated olives, fresh mozzarella, and sliced tomatoes. You can also serve pizza alongside a bowl of tomato soup for dipping the crust. For drinks, pair it with sparkling water, lemonade, or your favorite Italian soda.
More Easy Recipes for You to Try at Home
f you love this homemade pizza dough, these pizza recipes are a must-try.