Pizza Dough Recipe

My easy, homemade pizza dough recipe makes the most delicious pizza you’ll ever taste! This dough turns six easy ingredients into a deliciously chewy and crispy handmade pizza crust that will leave you wondering why you ever ordered delivery!

Use it with my pizza sauce, and make anchovy, chicken parm, or Margherita pan pizza.

Jump to:

• 🥘 Ingredients
• 🔪 How To Make Pizza Dough
• 💭 Angela's Pro Tips & Recipe Notes
• 🥡 Storing
• ❓ Recipe FAQs
• 📖 Recipe Card
• 💬 Comments & Reviews

With my simple, 6-ingredient recipe, you can make incredible handmade pizza at home with no fuss! Once the dough is done, simply stretch out the dough and pile on your favorite sauce and toppings for an amazing dinner!

My super tasty pizza dough makes a homemade crust just as delicious as your favorite pizzeria. The edges are slightly crispy, but the interior is light, chewy, and moist. You can stretch it out to be thick or thin, but the result will always be amazingly flavorful.

This recipe is also super family-friendly! Have a family pizza night this weekend and make memories in the kitchen that will last a lifetime!

🥘 Ingredients

This recipe uses just 6 common ingredients, easily found at almost any store, to create a perfectly flavorful pizza dough. Olive oil makes the pizza dough – don’t skip it!

• Active Dry Yeast – Yeast is what causes the pizza dough to rise quickly, resulting in that airy, puffy crust we all love. You can use instant yeast, too, if you have it! (See Tips & Recipe Notes)
• Sugar – Sugar “feeds” the yeast and produces gas bubbles that help the dough to rise. Sugar also adds a hint of sweetness to balance the flavors. You can substitute it with honey if you prefer!
• Warm Water – Heated between 108°F (42°C) and 110°F (44°C) to activate yeast. (See Tips & Recipe Notes)
• Olive Oil – This gives delicious flavor and makes the crust tender. For best results, use a really good-quality extra virgin olive oil (EVOO).
• Salt – Regular table salt or sea salt work perfectly in this recipe, just be sure to use fine granules, not coarse.
• All-Purpose Flour – Use your favorite brand. You can also use bread flour in this recipe! (See Tips & Recipe Notes)

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Pizza Dough

My incredible handmade pizza dough recipe is so easy that you’ll want to make homemade pizza every week! It only takes 5 minutes of kneading this dough to turn it into an awesome crust that you will love!

This recipe will make dough for 3 small personal pizzas 10"- 12" - or 2 larger family-style pizzas 14" - 16".

Making Pizza Dough By Hand

1. Activate the yeast. In a small bowl, add 2 ¼ teaspoons of active dry yeast (***See notes if using instant yeast). Then add in 3 teaspoons of sugar and 1 ½ cups of warm water, stirring to combine. Allow the yeast to activate for 5 to 10 minutes. It should have a foamy, bubbly top. While you wait, prep for the rest of the recipe.
2. Prep. Sprinkle your clean work surface with a little flour and gather all your ingredients.
3. Mix the dough. In a large bowl, add 2 teaspoons of salt and 4 cups of flour. Form a well in the center of the dry ingredients and pour in the activated yeast mixture and 4 tablespoons of olive oil. Using your clean hands, combine and work the ingredients into a shaggy ball. (Scrape down the sides of the bowl to get all the pizza dough!)
4. Knead. Pull the mixture from the bowl and knead with your hands for about 5 minutes on your prepared work surface. The dough should be smooth and slightly sticky. (You can add additional flour 1 tablespoon at a time as needed)
5. Let the dough rise. Using a bit of olive oil, lightly grease the inside of the bowl. (It can be the same bowl used to mix the dough) Then, place the dough ball in the bowl and cover the top of the dough with extra olive oil. Cover the bowl with a warm, damp kitchen cloth. Allow the dough to double in size – this will take 1 ½ to 2 hours.
6. Section the dough. After the dough has doubled, remove it and place it on a floured surface. Punch the dough down and form into a log shape. Cut and divide into 2 or 3 equal sections depending on how many pizzas and what sizes you want. (You can work with all 2-3 pieces now, or place them in plastic bags and refrigerate or freeze for later)
7. Rise a second time. Shape each piece into a ball, dust it with a little flour, and cover it with a warm, moist cloth. Allow each ball to almost double in size – this should take about 1 hour.
8. Make pizza! After the dough has risen a second time, you’re ready to make pizza!

💭 Angela's Pro Tips & Recipe Notes

• Instant Yeast Preparation: When using instant yeast, there's no need for a separate yeast mixture. Mix the instant yeast directly with the flour, sugar, and salt in the bowl.
• Water Temperature for Yeast: For instant yeast, the water temperature should be around 120°F (49°C). It's crucial to get the temperature right; if it's too hot, the yeast will die, too cold, and it won't activate.
• Checking Water Temperature Without a Thermometer: If you don’t have a thermometer, the water should feel slightly warm to the touch. Avoid using water that is steaming hot or feels cool.
• Measuring Flour Correctly: To avoid adding too much flour, use the 'scoop and level' method. Scoop the flour into the measuring cup with a spoon and level it off with a flat edge. This ensures accuracy and prevents the dough from being too dry.
• Using Bread Flour: If you opt for bread flour instead of all-purpose flour, expect a slightly drier dough and a firmer crust. Bread flour contains more protein, which affects the dough's texture.

>>>>See all of my recipes here<<<<

🥡 Storing

Handmade pizza dough only gets better in the refrigerator! Before the second rise, place individual dough balls in airtight containers or plastic Ziploc bags, and refrigerate for up to 3-5 days.

If it is going to sit in the fridge for more than 2 days, wrap the surface with plastic cling wrap to prevent drying.

When you’re ready to use, dust with flour, cover with a warm, moist kitchen cloth, and let it double in size – about 1 hour.

Freezing

This tasty pizza dough recipe also freezes well, so you can have homemade pizza for months! Before the second rise, wrap individual dough balls in plastic cling film, then place them in airtight containers or plastic Ziploc bags.

It can last in the freezer for 3-4 months. Let your pizza dough thaw overnight in your fridge until soft all the way through.

When you’re ready to use, dust with flour, cover with a warm, moist kitchen cloth, and let double in size – about 1 hour.

❓ Recipe FAQs

📖 Recipe Card