Easy Homemade Pizza Dough Recipe

Introduction

Making homemade pizza dough is easier than you think and delivers amazing results. This simple recipe yields a soft, chewy crust that’s perfect for any toppings you love. Whether you’re a beginner or seasoned home cook, you’ll enjoy crafting your own pizza from scratch.

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

Instructions

1. Step 1: 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. If you don’t have a stand mixer, use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula in the next step.
2. Step 2: Add the flour, olive oil, and salt to the yeast mixture. Beat on medium speed for 2 minutes until the dough pulls away from the sides of the bowl.
3. Step 3: Knead the dough by keeping it in the mixer and beating for an additional 5 minutes, or knead by hand on a lightly floured surface for 5 minutes. If the dough becomes too sticky, sprinkle 1 teaspoon of flour at a time until soft and slightly tacky. After kneading, the dough should be soft and spring back slowly when poked.
4. Step 4: Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning to coat all sides. Cover with plastic wrap, foil, or a clean kitchen towel. Let rise at room temperature for 60–90 minutes until doubled in size. For a warm rising spot on cold days, you can place the dough in a turned-off oven preheated to 150°F (66°C) with the door slightly ajar.
5. Step 5: Preheat your oven to 475°F (246°C). Allow it to heat for 15–20 minutes. If using a pizza stone, place it in the oven to preheat as well. Lightly grease a baking sheet or pizza pan and sprinkle with cornmeal.
6. Step 6: Punch down the dough to release air bubbles and divide into two halves. Work on a floured surface and shape each half into a 12-inch circle about 1/2 inch thick. If the dough resists stretching, cover and rest for 5–10 minutes before trying again. Pinch the edges to create a rim.
7. Step 7: Cover shaped dough lightly with plastic wrap or a cloth and let rest while you prepare toppings.
8. Step 8: Press your fingers into the dough to prevent bubbling. Brush the crust with olive oil, sprinkle minced garlic if desired, then spread 1/2 cup (125g) pizza sauce over the surface. Top with 2 cups (227g) shredded mozzarella and any additional toppings you like.
9. Step 9: Bake for 13–15 minutes until the crust is golden and cheese is bubbly. Slice the pizza hot and serve immediately.

Tips & Variations

• For a crispier crust, use a pizza stone preheated in the oven and bake directly on it.
• If dough shrinks back when stretched, resting it covered for a few minutes allows the gluten to relax and makes shaping easier.
• Try swapping mozzarella for provolone or adding fresh basil after baking for a different flavor.
• Freeze half the dough before rising for an easy make-ahead pizza option.

Storage

Store leftover pizza tightly covered in the refrigerator for up to 3 days. Reheat slices in a hot oven or skillet to keep the crust crispy. The dough can be frozen before rising—wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before using.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast, but you’ll need to proof it first by dissolving it in warm water with sugar and waiting until it foams before mixing it with the other ingredients.

How do I know when the dough has been kneaded enough?

The dough is ready when it feels soft and slightly tacky but not sticky, and it passes the windowpane test—stretch a small piece gently; if light passes through without tearing, it’s kneaded enough.

Easy Homemade Pizza Dough Recipe

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This easy homemade pizza dough recipe guides you through making a soft, flavorful dough perfect for crafting delicious pizzas at home. Using simple ingredients and a straightforward kneading and rising process, this dough yields a crispy yet tender crust that serves as an excellent base for your favorite toppings. The recipe includes helpful tips for kneading, rising, and shaping, ensuring perfect pizza every time.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes to 1 hour 45 minutes
• Yield: 2 twelve-inch pizzas 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Dough 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) 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

For the Pizza

• sprinkle of cornmeal, for dusting the pan
• extra-virgin olive oil, for brushing
• 2 garlic cloves, minced (optional)
• 1 cup (250g) store-bought pizza sauce
• 4 cups (1lb/454g) shredded mozzarella cheese

Instructions

1. Activate the Yeast: Whisk the warm water, granulated sugar, and instant 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 until the mixture becomes frothy, indicating that the yeast is active. If you don’t have a stand mixer, you can do this in a large bowl using a wooden spoon or spatula.
2. Mix the Dough: Add the flour, olive oil, and salt to the yeast mixture. Beat on medium speed for about 2 minutes until the dough begins to pull away from the sides of the bowl.
3. Knead the Dough: Continue kneading the dough for an additional 5 minutes using the mixer, or knead by hand on a lightly floured surface for 5 full minutes. The dough should feel a little soft and slightly tacky but not sticky. Use the windowpane test to check if the dough is kneaded enough by stretching a small piece thin enough for light to pass through without tearing.
4. First Rise: Lightly grease a large bowl with olive oil and place the dough inside, turning to coat all sides with oil. Cover the bowl with foil, plastic wrap, or a clean kitchen towel. Let the dough rise at room temperature for 60–90 minutes or until it doubles in size. For colder environments, place the dough in a warm but turned-off oven (around 150°F/66°C) with the door slightly ajar.
5. Preheat Oven: Preheat your oven to 475°F (246°C) for at least 15–20 minutes. If using a pizza stone, place it in the oven now. Lightly grease your baking sheet or pizza pan and sprinkle with cornmeal to create a crunchy crust.
6. Shape the Dough: Punch down the risen dough to release air bubbles. Divide in half if making two pizzas, and flatten one portion on a lightly floured surface into a 12-inch circle about 1/2-inch thick. Form a lip by pinching the edges to create a rim. If dough shrinks back, rest it covered for 5–10 minutes, then try again.
7. Rest the Dough: Cover the shaped dough lightly with plastic wrap or a clean towel and allow it to rest for a few minutes as you prepare your toppings.
8. Add Toppings and Bake: Press dents into the dough surface with your fingers to prevent bubbling. Lightly brush olive oil over the crust and sprinkle minced garlic if using. Spread 1/2 cup (125g) pizza sauce evenly, then top with 2 cups (227g) shredded mozzarella cheese and any additional toppings. Bake in the preheated oven for 13–15 minutes until the crust is golden brown and cheese is melted.
9. Serve: Slice the hot pizza and serve immediately. Store leftovers tightly covered in the refrigerator.

Notes

• You can freeze half of the dough after dividing it if not using both portions immediately. Thaw in the refrigerator overnight before using.
• Adjust flour slightly during kneading to achieve a soft, slightly tacky dough without it being sticky or dry.
• Use cornmeal on the baking surface to add texture and prevent sticking.
• For a softer crust, brush the edges with olive oil before baking.
• The windowpane test helps ensure the dough is kneaded sufficiently for good gluten development.

Keywords: pizza dough, homemade pizza, easy pizza dough, yeast dough, Italian pizza crust, homemade crust