Updated
Skip the lackluster store-bought stuff and make this Homemade Pizza Dough instead. I love how it is soft, easy to make, and the perfect base for enjoying all of my favorite pizza toppings. The best part is that I only need 7 everyday ingredients to make a pizza that rivals anything I can buy or order.
5-Star Review
“This is hands down the best pizza dough recipe I have ever made. It is simple and very tasty. I doubled the recipe and it made 2 very nice medium crust 12-14 inch pizzas. Much better than a store bought crust and equal to a high-end pizzeria dough.” -Judy
Easy Homemade Pizza Crust Recipe
Have you ever wanted to toss pizza dough around as they do in so many movies? Well, I can’t promise you won’t drop it…but I can guarantee that if you use this recipe, it’ll turn out tasty every time.
I find it’s not only fun to make your own crust, but it’s also delicious! This homemade pizza dough is so soft on the inside and crusty on the outside. The flavor is neutral, so it pairs well with whatever toppings and seasonings you choose. But, if I’m in the mood for a touch more flavor, I’ll add garlic powder or dried basil to the mix for an extra boost.
Next time you find yourself reaching for a box of frozen or refrigerated pizza dough at the store, stop and pick up the ingredients for this recipe instead. In fact, you may not even need to do that, as all of these ingredients are likely in your kitchen right now.
Whether you prefer your pizza with red sauce or like to change things up with a creamy white sauce, you’ll love smothering either one onto our homemade pizza dough.
Homemade Pizza Dough Recipe
Ingredients
- 2-2⅓ cups all-purpose flour bread flour also works, or use up to ½ cup of whole wheat flour, 240-280g
- 2¼ tsp instant yeast* 7 grams (1 envelope)
- 1½ tsp granulated sugar or use honey, 6 grams
- ¾ tsp kosher salt
- 2 tbsp olive oil or any neutral oil, 25 grams
- ¾ cup water 170 grams, warm (105-110°F)
- cornmeal for dusting
Video
Instructions
- In the bowl of a stand mixer fitted with the dough hook, add the flour, yeast, sugar, and salt. Mix on medium-low speed until combined.2-2⅓ cups all-purpose flour, 2¼ tsp instant yeast*, 1½ tsp granulated sugar, ¾ tsp kosher salt
- Add in the olive oil and water. Mix on medium speed until the dough forms a ball around the hook, about 5-6 minutes.2 tbsp olive oil, ¾ cup water
- Brush a large bowl with olive oil. Transfer the dough to the bowl and cover loosely with plastic. Set aside in a warm place and let rise for 30 minutes, or until doubled in size.
- Once risen, punch the dough down and transfer to a floured surface. Use your hands or rolling pin to form the dough into a 12-inch circle.
- Dust a baking sheet or pizza pan with cornmeal and transfer the dough to the pan. Add desired toppings and bake at 425°F until the crust is golden and the cheese is melted, about 15 minutes.cornmeal
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Rolling Pin
- Baking Sheet or pizza pan
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Homemade Pizza Dough Step by Step
Combine the dry ingredients: In the bowl of a stand mixer fitted with the dough hook, add the 2-2⅓ cups all-purpose flour, 2¼ tsp instant yeast, 1½ tsp granulated sugar, and ¾ tsp kosher salt. Mix until combined.
Add the wet ingredients: Add 2 tbsp olive oil and ¾ cup water. Mix on medium speed until the dough forms a ball around the hook. This usually takes me about 5-6 minutes.
Let rise: Brush a large bowl with olive oil and transfer the dough to the bowl. Cover the bowl loosely with plastic and set it aside in a warm place to let rise for 30 minutes, or until doubled in size.
Shape the dough: Once the dough has risen, punch it down and transfer it to a floured surface. Use your hands or a rolling pin to form the dough into a 12-inch circle.
Bake: Dust a baking sheet or pizza pan with cornmeal and transfer the dough to the pan. Add desired toppings and bake at 425°F until the crust is golden and the cheese is melted, about 15 minutes
Serve: Cut into slices and enjoy.
How to Store
This dough can be made up to 1 day in advance. Place the dough ball in the refrigerator, covered with plastic wrap, overnight instead of letting it rise on the counter. Remove it from the refrigerator 30 minutes before rolling it out.
Once topped and baked, homemade pizza will keep in an airtight container in the refrigerator for up to 3 days.
Freeze the unbaked pizza dough ball tightly wrapped in 2 layers of plastic wrap for up to 3 months. Let thaw overnight in the refrigerator before using.
Alternatively, you can shape and par-bake the crust before freezing. To do this, simply bake the pizza without any toppings in a 425°F oven for 5 minutes. Let the crust cool, then wrap tightly in plastic wrap and freeze for up to 3 months. Let thaw overnight in the refrigerator before topping and baking.
You can also fully assemble a pizza and freeze it before baking. Tightly wrap in plastic wrap and store for up to 2 months. Let thaw overnight in the refrigerator before baking.
Serving Suggestions
I find a nourishing kale salad or a green goddess salad is a good balance for when I’m chowing down on pizza. Though sometimes I like to pair pizza with more fun sides, and forgo balance, and prepare homemade cottage fries or crispy crinkle-cut fries.
I tried this but it flopped. I did everything correctly to a T but my dough did not rise at all.
Hi Skye, we are sorry this didn’t turn out for you.
Water temp for yeast too high if dough didn’t rise.
This is so good! It’s almost a Pantera’s crust (if you know, you know). Yum! We actually got two pizzas out of it.
This recipe was easy and so delicious. I won’t be buying pizza dough anymore. Thank you so much!
I made this pizza crust and it was delicious! I’ve never made pizza dough before and I was pleasantly surprised with how easy it was. I will definitely be making it again.
The first time I made this recipe in 1 batch it was phenomenal!!! When I attempted 5x the batch it was a bit doughy and the dough was harder to work with. I did not knead it for longer with the larger batch. Could this be why? It was a bit stickier than the first go around…
Hi Dee, yes, scaling a batch that much would likely require more kneading time, maybe 2x the amount. Also, sometimes big batches absorb water differently. If it feels too sticky, add a tablespoon or two of extra flour at a time until it feels manageable (but not dry).
This is the second pizza crust recipe I have used in the past couple of months and I will say that your recipe is 100 times better than the first recipe I used. I like the texture and plus it also has a delicious taste to it. Now I need to find a delicious pizza sauce recipe. 😊
Yes lm making it
When I used the x2 it changed the gram measurements and packages for the yeast did not change
Thanks Brandon, you’ll need 4.5 teaspoons instant yeast if doubling.
I just made this and set to rise when I notices someone commented that the double recipe did not double the yeast in grams. Now what? Will thus ve a flop or a waste id 4.5 cups of flour? So disappointing
Hi Chantalle, it should have given you the correct measurements when you 2x it :)
Very good and tasty😋
I made this pizza dough the other night and it was absolutely delicious. Thank you for sharing. I will definitely be using this recipe a lot.