Homemade Pizza Dough Recipe

This homemade pizza dough recipe is my tried-and-true base for delicious, chewy, and perfectly golden pizzas. It’s simple, flexible, and made with just a few basic ingredients. Whether I’m going for a classic Margherita or loading it up with toppings, this dough never lets me down.

Why You’ll Love This Recipe

I love how easy it is to make this dough from scratch—it only takes a few steps, and the result is so much better than store-bought. It’s soft, elastic, and bakes up with that irresistible pizzeria-style texture. I can make it ahead of time, freeze it, or double the batch to always have some ready to go.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour (or bread flour for a chewier texture)
• Active dry yeast
• Warm water
• Olive oil
• Sugar or honey
• Salt

Directions

1. I start by adding warm water (about 110°F/43°C) to a mixing bowl, then stir in the sugar and yeast. I let it sit for 5–10 minutes until foamy.

2. I add the flour, salt, and olive oil, then stir until a dough starts to form.

3. I knead the dough by hand on a floured surface (or with a dough hook in a mixer) for about 8–10 minutes until it’s smooth and elastic.

4. I transfer the dough to a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

5. Once risen, I punch it down and divide it into two balls for medium pizzas, or keep it whole for one large pizza.

6. I roll or stretch it out on a floured surface and top it however I like before baking.

Servings and timing

This recipe makes enough dough for two 12-inch pizzas. It takes about 15 minutes to prepare, plus 60–90 minutes for rising, and 10–15 minutes to bake. I usually give myself around 2 hours total.

Variations

• I swap in whole wheat flour for up to half the flour for a heartier dough.

• For a thin crust, I roll it out thinner and reduce the baking time slightly.

• I sometimes add garlic powder or Italian herbs to the dough for extra flavor.

• I use this dough for calzones, stromboli, or garlic knots too.

storage/reheating

I store extra dough in the fridge for up to 3 days or freeze it for up to 3 months. To use frozen dough, I thaw it overnight in the fridge, then bring it to room temperature before rolling. Once baked, leftover pizza reheats best in a hot skillet or oven for a crisp crust.

FAQs

Can I use instant yeast instead of active dry?

Yes, I just skip the proofing step and mix it right into the flour. It rises a bit faster too.

What’s the best flour for pizza dough?

I usually use all-purpose flour, but bread flour gives it extra chew and a crispier crust. Both work great.

How do I get a crispy crust?

I bake the pizza on a preheated pizza stone or a hot baking sheet. A drizzle of olive oil under the crust also helps.

Can I make the dough ahead of time?

Absolutely. I often make it a day ahead and let it rise slowly in the fridge. Just bring it to room temp before using.

How do I stretch the dough without tearing it?

I let it rest if it feels tight—it relaxes the gluten and makes it easier to stretch. I also avoid over-flouring the surface.

Conclusion

This homemade pizza dough is everything I need for the perfect pizza night at home. It’s easy, forgiving, and creates a crust that’s soft inside and crisp outside. Whether I’m making a quick weeknight dinner or a weekend pizza party, this dough is always the foundation for something delicious.

Homemade Pizza Dough Recipe

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 10–15 minutes
• Total Time: 2 hours
• Yield: Enough for two 12-inch pizzas
• Category: Dough, Dinner
• Method: Baking
• Cuisine: Italian-Inspired
• Diet: Vegetarian

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Description

This Homemade Pizza Dough Recipe is the perfect base for soft, chewy, golden pizzas made right in your kitchen. With just a handful of ingredients, this easy pizza dough creates the pizzeria-quality crust you love—crispy on the edges, tender inside, and ready for all your favorite toppings. Ideal for weeknight dinners, pizza nights, or make-ahead meal prep.

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Ingredients

• 3 ½ cups all-purpose flour (or bread flour for chewier texture)
• 1 packet (2 ¼ tsp) active dry yeast
• 1 ¼ cups warm water (about 110°F / 43°C)
• 1 tablespoon olive oil
• 1 teaspoon sugar or honey
• 1 teaspoon salt

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Instructions

1. In a large bowl, combine warm water, sugar (or honey), and yeast. Let sit for 5–10 minutes until foamy.

2. Stir in flour, salt, and olive oil. Mix until a dough begins to form.

3. Knead on a floured surface (or using a stand mixer with a dough hook) for 8–10 minutes until smooth and elastic.

4. Transfer to an oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.

5. Punch down dough, then divide into two balls for two medium pizzas or keep whole for one large.

6. Roll or stretch dough out on a floured surface, top as desired, and bake.

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Notes

• For thin crust, roll dough thinner and reduce baking time slightly.

• Add garlic powder or Italian herbs to the dough for extra flavor.

• Whole wheat flour can be substituted for up to half the total flour.

• Works great for pizza, calzones, stromboli, or garlic knots.

• Bake at 475°F (245°C) for 10–15 minutes, ideally on a pizza stone or hot baking sheet for crispiness.