Making pizza dough from scratch is one of the most rewarding kitchen experiences I’ve had. With just a few simple ingredients and a little patience, I get a soft, elastic dough that’s perfect for crisp yet chewy pizza crusts. Whether I’m planning a classic Margherita or loading it with all my favorite toppings, this dough is my go-to base for delicious homemade pizza.
Why You’ll Love This Recipe
I love how simple and adaptable this pizza dough is. It only takes a few pantry staples and comes together quickly with minimal effort. I can make it ahead of time, freeze it, or use it the same day. Plus, it bakes up beautifully whether I’m using a pizza stone, steel, or a regular baking sheet.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 ½ cups all-purpose flour (plus more for kneading)
1 cup warm water (110°F / 45°C)
2 ¼ teaspoons active dry yeast (1 packet)
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
Directions
In a small bowl, I mix the warm water, sugar, and yeast. I let it sit for 5–10 minutes until it becomes foamy.
In a large mixing bowl, I combine the flour and salt. Then, I add the yeast mixture and olive oil to the flour.
I stir everything until a rough dough forms, then transfer it to a floured surface and knead for 8–10 minutes until the dough is smooth and elastic.
I place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
Once risen, I punch the dough down and divide it if making multiple pizzas. Then, I let it rest for 10 minutes before shaping it into a pizza base.
I roll or stretch the dough, add toppings, and bake in a preheated oven at 475°F (245°C) for 12–15 minutes, or until the crust is golden and crisp.
Servings and timing
This recipe makes enough dough for two 12-inch pizzas or one large sheet-pan pizza. Prep Time: 15 minutes Resting/Rise Time: 1 to 1.5 hours Cook Time: 12–15 minutes Total Time: Around 1 hour 30 minutes Servings: 4–6
Variations
I sometimes swap half of the all-purpose flour with whole wheat flour for a nuttier flavor and extra fiber. For a herbed dough, I add 1 teaspoon of dried Italian herbs or garlic powder to the flour mixture. If I want a thinner, crispier crust, I roll it out thinner and bake it a little longer at a slightly lower temperature.
Storage/Reheating
If I don’t use the dough immediately, I wrap it tightly in plastic wrap and store it in the fridge for up to 3 days. For longer storage, I freeze the dough in a zip-top bag for up to 3 months. When I’m ready to use it, I let it thaw overnight in the fridge and bring it to room temperature before shaping.
FAQs
How do I know if my yeast is still active?
I always test it by mixing it with warm water and sugar. If it becomes foamy after 5–10 minutes, it’s active and ready to use.
Can I use instant yeast instead of active dry yeast?
Yes, I use the same amount of instant yeast and skip the proofing step. I just mix it directly into the flour before adding the wet ingredients.
Why is my dough too sticky or too dry?
If it’s too sticky, I add a little more flour, a tablespoon at a time. If it’s too dry, I sprinkle in a bit of warm water until it comes together.
Can I let the dough rise overnight?
Absolutely. I place it in the fridge overnight for a slow rise, which actually enhances the flavor. I just bring it to room temperature before using it.
What’s the best way to stretch pizza dough?
I press the dough out gently with my hands, working from the center outward. I let gravity help stretch it while holding the edge, and avoid using a rolling pin for a fluffier crust.
Conclusion
This homemade pizza dough is simple, reliable, and full of flavor. Whether I’m making a quick weeknight pizza or hosting a weekend gathering, this dough gives me the perfect foundation for any kind of pizza I’m craving. Once I tried it, I never looked back to store-bought again.
A simple, reliable homemade pizza dough recipe that yields a soft, elastic crust perfect for any toppings. Made with pantry staples and minimal effort, it’s ideal for both same-day baking and make-ahead prep.
Ingredients
3 ½ cups all-purpose flour (plus more for kneading)
1 cup warm water (110°F / 45°C)
2 ¼ teaspoons active dry yeast (1 packet)
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
Instructions
In a small bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
In a large bowl, combine flour and salt. Add yeast mixture and olive oil.
Stir until a rough dough forms. Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic.
Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Punch down the dough, divide if needed, and let rest for 10 minutes before shaping.
Roll or stretch dough, add toppings, and bake in a preheated 475°F (245°C) oven for 12–15 minutes until crust is golden and crisp.
Notes
Substitute half the all-purpose flour with whole wheat flour for added fiber and flavor.
Add dried herbs or garlic powder to the flour for a flavored crust.
Wrap and refrigerate for up to 3 days or freeze for up to 3 months.
Use instant yeast by mixing directly into flour and skipping proofing.
Let dough rise overnight in the fridge for enhanced flavor.
