Pizza Dough Recipe

Mastering the perfect pizza dough is the first step to creating restaurant-quality pizza at home. With just a handful of pantry staples, this recipe yields a soft, chewy crust with a crisp edge—perfect for any style of pizza.

Why You’ll Love This Recipe

This pizza dough recipe is foolproof, versatile, and customizable. Whether you’re aiming for thin-crust or thick, chewy pies, this dough delivers consistent results with just a little effort and basic ingredients.

ingredients

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

• 2 ¼ tsp (1 packet) instant or active dry yeast
• ¾ cup warm water (about 100–110°F or 37–43°C)
• 2 tbsp olive oil (plus extra for greasing)
• 2 tbsp sugar
• 2 tsp salt
• 2 to 2⅓ cups all-purpose or bread flour
• Optional: ¼ tsp garlic powder or dried herbs for added flavor

directions

this recipe

1. In a bowl, mix warm water, yeast, sugar, and olive oil. Let sit for 5–10 minutes until foamy.
2. In a separate large bowl, combine 1 cup of flour, salt, and optional seasonings.
3. Pour in the yeast mixture and stir. Gradually add remaining flour until a soft dough forms.
4. Knead on a lightly floured surface for 5–7 minutes, or until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise in a warm area until doubled in size (about 1 hour).
6. Punch down the dough and let rest for 10 minutes before shaping.
7. Preheat your oven to its highest setting (450–550°F).
8. Shape the dough by hand on a floured surface. Top as desired and bake for 13–20 minutes until golden and crisp.

Servings and timing

• Yields: 1 pizza (10–12 inches)
• Prep time: 10 minutes
• Rise time: 1 hour
• Cook time: 15 minutes
• Total time: 1 hour 25 minutes

Variations

• Neapolitan-style: Use 00 flour and no oil; long cold fermentation recommended.
• Whole wheat: Swap half the flour for whole wheat for a nuttier flavor.
• Herbed dough: Add dried oregano, basil, or garlic powder for a flavor boost.
• Stuffed crust: Wrap cheese into the crust edge for a fun twist.

storage/reheating

• Store dough in the fridge for up to 4 days, or freeze for up to 3 months (oil lightly and wrap well).
• Thaw frozen dough overnight in the fridge and let come to room temp before using.
• Reheat baked pizza slices in a skillet or under a broiler for best texture.

FAQs

Can I make this dough ahead of time?

Yes! Refrigerate for up to 4 days or freeze for longer storage.

Do I need to use bread flour?

No, all-purpose flour works well, but bread flour gives a chewier crust.

What if I don’t have a pizza stone?

Use an inverted baking sheet or a cast-iron skillet preheated in the oven.

Can I make gluten-free pizza dough with this recipe?

Not directly—use a gluten-free flour blend specifically designed for yeast doughs.

How do I prevent soggy crust?

Preheat your baking surface and avoid overloading with sauce and toppings.

Should I use active dry or instant yeast?

Either works. Just be sure to proof active dry yeast in warm water first.

How do I stretch the dough?

Gently stretch by hand; avoid using a rolling pin to keep the dough airy.

Can I par-bake the crust?

Yes—bake the crust without toppings for 7–10 minutes, then add toppings and bake again.

What oven temperature is best?

As hot as your oven allows—ideally 475–550°F.

What toppings work best with this dough?

Anything from classic Margherita to meat-lovers or veggie-loaded pizzas.

Conclusion

This pizza dough recipe is your go-to base for endless pizza nights. With minimal ingredients and effort, you’ll achieve a chewy, flavorful crust that rivals your favorite pizzeria. Master the technique and let your creativity top it off—homemade pizza has never been easier or tastier.

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