Homemade pizza dough is a simple and versatile recipe that creates a soft, chewy, and flavorful crust perfect for any pizza topping. Whether you prefer a classic Margherita or a loaded meat lover’s pizza, this dough will elevate your homemade pizza game.
Why You’ll Love This Homemade Pizza Dough?
- Easy to make with basic ingredients.
- Perfect texture for a chewy and airy crust.
- Versatile for thick or thin crusts.
- Freezer-friendly for make-ahead convenience.
Ingredients
(For the full list of ingredients, see the recipe card below.)
- Flour: All-purpose flour is a great choice for a tender and elastic dough, while bread flour can be used for a chewier crust.
- Yeast: Active dry yeast helps the dough rise, giving it a light and airy texture.
- Sugar: A small amount to activate the yeast and add a subtle sweetness.
- Salt: Enhances the flavor of the dough.
- Olive Oil: Adds richness and keeps the dough soft.
- Water: Warm water activates the yeast and brings the ingredients together.
Directions
- In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5 minutes until foamy.
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil. Mix until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for 1-2 hours or until doubled in size.
- Punch down the dough and divide it into portions if making multiple pizzas. Roll out the dough to your desired thickness and transfer it to a prepared pizza pan or baking stone.
- Add your favorite toppings and bake in a preheated oven at 475°F (245°C) for 10-15 minutes, or until the crust is golden and the cheese is bubbly.
Time and Servings
- Prep Time: 15 minutes (plus 1-2 hours rising time)
- Cook Time: 10-15 minutes
- Servings: Makes two 12-inch pizzas
Variations
- Whole Wheat Dough: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.
- Herb-Infused Dough: Add dried oregano, basil, or garlic powder to the flour for extra flavor.
- Gluten-Free Option: Use a gluten-free flour blend, but note that the texture will vary.
FAQs
Can I freeze pizza dough?
Yes, after the first rise, wrap the dough tightly in plastic wrap and place it in a freezer bag. Thaw overnight in the refrigerator before using.
Do I need a pizza stone?
A pizza stone helps achieve a crispy crust, but a baking sheet works fine too. Preheat your baking sheet in the oven for best results.
How long can I store the dough?
Store the dough in the refrigerator for up to 3 days or freeze for up to 3 months.
Homemade Pizza Dough
- Prep Time: 10 minutes
- Cook Time: 0 minutes (baking time not included)
- Total Time: 1 hour 40 minutes (including rise time)
- Yield: 2 pizza crusts 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This easy homemade pizza dough recipe makes the perfect base for any pizza. With just a few simple ingredients, you can create a soft and chewy crust that’s perfect for your favorite toppings. Whether you’re a beginner or an experienced baker, this recipe will become your go-to for pizza nights!
Ingredients
- 2 1/4 tsp (1 packet) active dry yeast
- 1 1/2 cups warm water (110°F)
- 1 tsp sugar
- 3 1/2 cups all-purpose flour
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- Activate the yeast:
In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy. - Mix the dough:
Add olive oil, flour, and salt to the yeast mixture. Mix with a wooden spoon or stand mixer fitted with a dough hook until the dough begins to come together. - Knead:
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, knead with a stand mixer on medium speed for 5-6 minutes. - Let it rise:
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size. - Shape the dough:
Punch down the risen dough and divide it into two balls (for two pizzas). Roll out each ball on a floured surface to your desired thickness. - Use or store:
Use immediately to make your pizza or refrigerate the dough for up to 3 days.
Notes
- For a crispier crust, bake the pizza at the highest temperature your oven allows (usually 475-500°F) on a preheated pizza stone or baking steel.
- Freeze extra dough for up to 3 months. Thaw in the refrigerator overnight before using.
Nutrition
- Serving Size: 1 pizza crust
- Calories: 250
- Sugar: 1g
- Sodium: 390mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg