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Home » Recipes » Breads

Last Updated: Jan 16, 2024 by Angela Latimer · Leave a Comment

Pizza Dough Recipe

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Homemade pizza dough pin with text header.

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.

Shaped pizza dough round ready to rise on parchment paper.
Homemade pizza dough is a lot easier than you think and so much better than delivery!
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

Process photos set 1 of mixing and rising the dough.
Process photos of combining the pizza dough dry ingredients, adding the wet ingredients, and mixing until the dough is formed and ready to knead.
Process photos set 2 of working with the dough after the first rise.
Process photos of portioning the dough and shaping it into 3 balls for the second rise.
  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!
Shaped pizza dough round ready to rise on parchment paper.

💭 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

What if my yeast doesn’t activate?

If you’ve mixed the yeast, water, and sugar but don’t have a bubbly, foamy top after 5-10 minutes, your yeast does not activate. The yeast could be old (always keep an eye on the expiration date and store yeast in the refrigerator), or the water might have been too hot or cold.

You’ll have to start over again, but that’s okay! Make sure your yeast isn’t expired, and when you’re adding the water, use a thermometer to make sure it’s at the perfect temperature – between 108°F (42°C) and 110°F (44°C).

What’s the best way to bake pizza crusts?

Once you’re ready to bake your pizzas, you’ll first want to preheat your oven to between 450°F (250°C) and 500°F (260°C), for a quick, hot bake. Then, stretch or roll out your crusts on a floured surface until it is about ½ inch thick. Place your dough onto your preferred pan or pizza stone, and lightly brush the surface with a drizzle of olive oil. Layer on your favorite toppings and bake for about 8-12 minutes or until the pizza is golden brown and bubbling!

What else can I do with pizza dough?

Do you have an extra portion of risen dough that you need to use? Try making delicious, buttery garlic knots or a cheesy calzone! You can also make dessert – cut dough into small pieces, brush with melted butter, top with cinnamon sugar, and bake at 425°F (218°C) for 10 minutes to make addictively sweet bites that everyone will love!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card

Shaped pizza dough round ready to rise on parchment paper.
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5 from 18 reviews

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!
Author | Angela Latimer
Servings: 3 personal pizzas
Calories: 816kcal
Prep 12 minutes minutes
Cooking 8 minutes minutes
Rise Time 3 hours hours
Total Time 3 hours hours 20 minutes minutes
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Ingredients
 

  • 2 ¼ teaspoon active dry yeast (or instant yeast, ***see notes on instant yeast)
  • 3 teaspoon sugar
  • 1 ½ cups warm water (heated between 110°F (43°C) and 115°F (46°C))
  • 4 tablespoon olive oil (extra virgin, plus a little more for coating)
  • 2 teaspoon salt (regular table salt or sea salt, fine granules not course)
  • 4 cups all-purpose flour (or bread flour, more as needed, level the scoops of flour)

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

Making Pizza Dough By Hand

  • In a small bowl stir to combine the active dry yeast (***seen notes if using instant yeast) with the sugar and the warm water. Allow the yeast to activate 5 to 10 minutes or until it starts to bubble.
  • Sprinkle your work surface with a little flour. (Your hands will be messy, so I find it best to prep my area.)
  • In a large bowl add the salt, and flour. Mix. Form a well in the center of the dry ingredients and pour in the activated yeast and olive oil. Using your hands combine and work together in to a ball. (Scrape down the sides of the bowl to get all the pizza dough)
  • Pull from the bowl, and knead the dough for about 5 minutes on your work surface. Knead into a ball shape. The dough should be smooth and still a bit sticky. (Add additional flour 1 tablespoon at a time as needed.)
  • Using a bit of olive oil, lightly grease the inside of the bowl. (can be same bowl)
  • Place the dough ball in the bowl, cover the dough ball with a little olive oil on all sides. Cover the bowl with a warm damp kitchen cloth.
  • Allow the dough to double in size this should take 1 ½ to 2 hours.
  • After the dough has doubled remove from the bowl and place on a lightly floured surface. Punch the dough down and form it into a log shape. Cut and divide into 3 equal sections. (Alternately after cutting into portions you can refrigerate or freeze for later).
  • Shape each piece into a ball, dust with a little flour and cover with a warm moist towel. Allow each ball to almost double in size, this should take about an hour.
  • After the dough has risen the second time you can make pizza!

Notes

***For instant yeast water temp should be 120°F (49°C);
  • mix the instant yeast, flour, sugar, and salt in the bowl.
  • No need to "activate" the instant yeast mixture. 
  • Then add in the water and olive oil. 
  • Continue to step 2.
This recipe will make 3 small personal pizzas 10"- 12" - or 2 larger family-style pizzas 14" - 16".

Nutrition

Calories: 816kcal (41%) | Carbohydrates: 135g (45%) | Protein: 21g (42%) | Fat: 21g (32%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 1559mg (68%) | Potassium: 265mg (8%) | Fiber: 7g (29%) | Sugar: 4g (4%) | Vitamin C: 1mg (1%) | Calcium: 29mg (3%) | Iron: 8mg (44%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Bread Recipes, Pizza
Cuisine American, Italian
« Grilled Brats
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Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

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