Why You’ll Love Homemade Pizza Dough RecipeRecipe
This pizza dough is everything you want in a homemade base—easy to make, forgiving to work with, and incredibly flavorful. Whether you like your crust thin and crispy or thick and chewy, this recipe delivers. Plus, it can be made ahead and even frozen for future pizza nights.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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all-purpose flour
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warm water
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salt
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sugar
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active dry yeast
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olive oil
Directions
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In a bowl, combine the warm water, sugar, and yeast. Stir and let it sit for 5 minutes until foamy.
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Add flour and salt to the mixture. Stir until a rough dough forms.
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Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
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Place the dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for 1 to 2 hours, or until doubled in size.
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Punch down the dough, divide it into desired portions, and roll each out into a pizza base.
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Add your favorite toppings and bake according to your pizza recipe or at 475°F (245°C) for 12-15 minutes until golden and cooked through.
Servings and timing
This recipe makes enough dough for two 12-inch pizzas or three smaller personal-sized pizzas.
Prep time: 15 minutes
Rising time: 1 to 2 hours
Total time: Approximately 2 hours and 15 minutes
Variations
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Whole wheat version: Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor.
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Herbed crust: Add dried oregano, basil, or garlic powder to the dough for an extra layer of flavor.
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Cheesy crust: Roll shredded mozzarella into the edges before baking for a stuffed crust experience.
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Gluten-free option: Use a 1:1 gluten-free flour blend made for baking. You may need to adjust the water slightly.
Storage/Reheating
Store unused dough in the refrigerator, tightly wrapped, for up to 3 days. You can also freeze dough balls by wrapping them in plastic and placing them in a freezer-safe bag for up to 3 months. To use, thaw overnight in the fridge and bring to room temperature before rolling out.
If baking in advance, store baked crusts (without toppings) wrapped at room temperature for 1 day or freeze for longer storage. Reheat baked pizza at 375°F (190°C) for about 10 minutes.
FAQs
How do I know when my dough is done rising?
The dough should double in size and look smooth and puffy. You can press it gently—if the indentation stays, it’s ready.
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. Skip the proofing step and mix it directly with the flour and other dry ingredients.
What’s the best flour to use?
All-purpose flour works well for most pizza styles. For a chewier crust, you can use bread flour.
How thin should I roll the dough?
It depends on your preference. Roll it thinner for a crispy crust or thicker for a soft and chewy base.
Can I freeze the dough?
Yes, portion and freeze the dough after the first rise. Let it thaw in the fridge overnight and bring to room temperature before using.
How do I get a crispy crust at home?
Use a preheated pizza stone or baking steel and bake at a high temperature, around 475°F (245°C).
Why is my dough too sticky or dry?
If it’s too sticky, add a little more flour. If it’s too dry, add a small amount of water. Humidity can affect dough texture, so adjust as needed.
Can I make this dough without a stand mixer?
Absolutely. This dough is easy to knead by hand and doesn’t require a mixer.
What can I do with leftover dough?
Use leftover dough to make garlic knots, calzones, or flatbreads.
Is this dough good for grilling?
Yes, this dough holds up well on the grill. Just brush it with oil, grill one side, flip, and add toppings before finishing.
Conclusion
Making your own pizza dough at home is simple, rewarding, and delicious. With just a few ingredients and a little time, you’ll have the perfect base for crafting your favorite pizza creations. Whether it’s a classic Margherita or a fully loaded pie, this dough is the perfect start to your homemade pizza night.
