Pizza Dough

Pizza Dough is the foundation of a great homemade pizza, delivering that perfect chewy interior with a crisp, golden crust. Whether you prefer it thick and fluffy or thin and crispy, this versatile dough recipe is easy to make and works beautifully for any style of pizza night at home.

Why You’ll Love This Recipe

Making your own pizza dough is incredibly rewarding and allows you to control the flavor, texture, and thickness. This recipe is simple, uses just a few pantry ingredients, and creates a soft yet sturdy dough that bakes up beautifully every time. It’s freezer-friendly, great for meal prep, and perfect for customizing your pizza to your exact preferences.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

directions

this recipe

1. In a small bowl, dissolve the sugar in warm water (about 110°F). Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy. (Skip this step if using instant yeast.)
2. In a large mixing bowl, combine the flour and salt.
3. Add the yeast mixture and olive oil to the flour. Mix until a shaggy dough forms.
4. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm area for 1–1.5 hours, or until doubled in size.
6. Punch down the dough, divide if necessary, and roll out to your desired thickness.
7. Top with sauce, cheese, and your favorite toppings.
8. Bake at 475°F (245°C) on a preheated pizza stone or baking sheet for 12–15 minutes, or until the crust is golden and the cheese is bubbly.

Servings and timing

Servings: Makes enough dough for 2 medium pizzas (about 12 inches each)
Prep Time: 15 minutes
Rise Time: 1–1.5 hours
Total Time: About 1 hour 45 minutes

Variations

• Whole Wheat Version: Substitute half of the all-purpose flour with whole wheat flour.
• Garlic Herb Dough: Add minced garlic and dried herbs like oregano or basil to the dough for added flavor.
• Thin Crust: Roll the dough thinner and reduce baking time slightly.
• Stuffed Crust: Wrap mozzarella cheese sticks or shreds into the outer edge before baking.
• Gluten-Free: Use a gluten-free flour blend and add xanthan gum if needed for structure.

storage/reheating

Store unused dough in the refrigerator for up to 3 days, tightly covered. Let it come to room temperature before using. For longer storage, freeze dough balls in airtight bags for up to 3 months. Thaw in the fridge overnight and bring to room temperature before rolling out.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be mixed directly with the dry ingredients without proofing, and it typically reduces rise time slightly.

What flour is best for pizza dough?

All-purpose flour works well, but bread flour gives a chewier texture. For Neapolitan-style pizza, 00 flour is ideal.

How do I know if the dough is kneaded enough?

The dough should be smooth, elastic, and slightly tacky but not sticky. You can do the “windowpane test” by stretching a small piece—if it stretches thin without tearing, it’s ready.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated after rising. Let it come to room temperature before using for easier shaping.

Do I need a pizza stone?

A pizza stone helps create a crispier crust by mimicking a pizza oven, but a preheated baking sheet or cast iron skillet works too.

Can I freeze pizza dough?

Absolutely. Portion and freeze the dough after the first rise. Wrap well and store for up to 3 months.

Why didn’t my dough rise?

The yeast may be expired, or the water may have been too hot or too cold. Make sure to use water around 110°F and fresh yeast.

How do I get a crispy crust?

Use a pizza stone, preheat your oven well, and bake at a high temperature. You can also brush the crust with olive oil before baking.

Can I use this dough for calzones or breadsticks?

Yes, this dough is very versatile and can be used for calzones, breadsticks, or even garlic knots.

Is this dough recipe suitable for a pizza oven?

Yes, especially if using bread or 00 flour. High heat environments like pizza ovens give excellent results with this dough.

Conclusion

This Pizza Dough recipe is the perfect starting point for endless homemade pizza creations. Whether you’re craving a classic margherita or loaded supreme, this dough delivers the ideal texture and flavor every time. Simple, reliable, and delicious—your pizza nights are about to level up.

Print