Looking for the perfect homemade pizza dough recipe that delivers a crispy outside and soft, chewy center every time? Whether you’re a first-time pizza maker or a seasoned home chef, this simple recipe will have you tossing dough like a pro. Keep reading to discover the secret to pizza night perfection!
Homemade Pizza Dough Recipe
Description
Warm, chewy, and perfectly crisp at the edges, homemade pizza dough turns your kitchen into a cozy neighborhood pizzeria. The scent alone — yeasty, toasty, and faintly sweet — is enough to summon the whole family to the kitchen. This dough bakes into something magical: a golden crust with a tender bite and just the right chew, creating the perfect canvas for your favorite toppings.
There is something deeply satisfying about kneading flour and water into life. As the dough rises, it transforms — softening, stretching, and developing flavor with time. Each homemade pizza you make from this dough will taste not only better but infused with the comfort and joy of something made from scratch. Whether you go classic with pepperoni or adventurous with goat cheese and arugula, this dough has your back.
Why You’ll Love This Recipe
This pizza dough recipe is a pillar of weeknight flexibility. Make it in the morning, let it rise while you’re at work, and roll it out for dinner. Its minimal ingredients mean you probably already have everything in your pantry. And unlike store-bought doughs, this one is fresh, preservative-free, and endlessly customizable.
Plus, the texture and flavor are simply superior. The slow rise gives it a deep, slightly tangy flavor, and the springy dough creates a base that is both soft on the inside and crisp on the outside. Whether you bake it on a pizza stone or a sheet pan, it holds toppings like a dream.
Serving and Storage Tips
After mixing, this pizza dough can be kept in the refrigerator for up to 3 days. Simply wrap the dough tightly in plastic wrap or seal it in a zip-top bag. When ready to use, allow it to rest at room temperature for 30 to 45 minutes before rolling out.
For freezing, divide the dough into portions, wrap well, and freeze for up to 3 months. Thaw the dough in the refrigerator overnight, then bring it to room temperature before using. Once baked, leftover pizza can be stored in the refrigerator in an airtight container for up to 4 days. Reheat slices in a hot oven or toaster oven for best results.
Course, Cuisine
Course: Dinner, Lunch
Cuisine: Italian, American
Servings, Prep Time, Cook Time, Total Time, Serving Size
| Servings: | 2 medium pizzas |
| Prep Time: | 15 minutes |
| Cook Time: | 12 minutes |
| Total Time: | 1 hour 30 minutes |
| Serving Size: | 1 slice |
Ingredients
- 4 cups all-purpose flour
- 1 and one half cups warm water
- 2 teaspoons granulated sugar
- 2 and one fourth teaspoons active dry yeast
- 1 and one half teaspoons salt
- 2 tablespoons olive oil plus more for greasing
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or dough hook
- Stand mixer optional
- Plastic wrap or clean towel
- Rolling pin
- Baking sheet or pizza stone
Instructions
- Proof the yeast: In a large mixing bowl, stir the warm water and sugar together. Sprinkle the yeast on top and let it sit for 5 to 10 minutes until it becomes frothy. This foamy layer means your yeast is alive and ready to go. If not, discard and try with fresh yeast.
- Mix the dough: Stir in the olive oil and salt. Begin adding the flour one cup at a time, mixing with a wooden spoon. The dough will start out shaggy but come together as you go. If using a stand mixer, switch to the dough hook and knead on low.
- Knead the dough: On a floured surface, knead for 8 to 10 minutes until the dough is smooth and springy. If you press it with your finger, the dough should slowly bounce back. This step develops gluten for that perfect stretch and chew.
- First rise: Coat a clean bowl lightly with olive oil. Place your dough ball inside, turning it once to coat. Cover loosely with plastic wrap or a clean towel and let it rise in a warm place for about 1 hour until doubled in size. Near a sunny window or in an unheated oven with the light on works well.
- Divide and rest: Punch down the dough gently to release air bubbles. Divide into two equal portions. Let them rest, covered, for 15 minutes. This rest helps make the dough easier to roll out without springing back.
- Preheat oven: Heat your oven to 475 degrees Fahrenheit. If using a pizza stone, place it inside the oven now to preheat with it.
- Shape your crust: Roll out each dough ball on a floured surface into a roughly 12-inch circle. If edges spring back, let the dough rest a few more minutes before trying again.
- Add toppings and bake: Add your favorite pizza toppings and bake for 10 to 12 minutes. You will know it is ready when the crust is golden and crisp and the cheese is bubbling and browned in spots.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
Recipe Notes
This dough is versatile — great for pizza but also wonderful for calzones or garlic knots. For an extra crisp crust, brush the outer edges with olive oil just before baking.
FAQ
Can I make this dough ahead of time?
Absolutely. You can make the dough in the morning and store it in the refrigerator for up to 3 days. Let it come to room temperature before shaping.
Can I freeze the dough?
Yes. Freeze the dough in individual balls wrapped tightly in plastic. Let thaw overnight in the fridge and bring to room temperature before using.
What if my kitchen is too cold for rising?
You can create a warm environment by placing the bowl of dough in your oven with the light on. Alternatively, place a mug of hot water next to the dough inside a microwave or unheated oven for a gentle warmth.
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Homemade Pizza Dough Recipe
Ingredients
- 4 cups all-purpose flour
- 1 1/2 cups warm water
- 2 teaspoons granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 1/2 teaspoons salt
- 2 tablespoons olive oil plus more for greasing
Instructions
- In a large mixing bowl, combine the warm water and sugar. Stir until the sugar dissolves. Sprinkle the active dry yeast over the water and let it sit for 5 to 10 minutes until foamy.
- Add the olive oil and salt to the yeast mixture. Gradually add in the flour, one cup at a time, stirring with a wooden spoon or using a dough hook if using a stand mixer. Mix until a shaggy dough forms.
- Turn the dough out onto a floured surface and knead for about 8 to 10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook for about 5 to 6 minutes.
- Drizzle a clean bowl with olive oil and place the dough inside, turning to coat all sides with oil. Cover with plastic wrap or a clean towel and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and divide it into two equal pieces for two medium pizzas. Let them rest, covered, for 15 minutes.
- Preheat the oven to 475°F (245°C). Lightly grease a baking sheet or place a pizza stone in the oven to heat.
- Roll out each dough portion on a floured surface into a 12-inch circle. Add your favorite toppings.
- Bake on a preheated stone or prepared sheet pan for 10 to 12 minutes, or until the crust is golden and crisp.
