Homemade Pizza Dough Recipe

Ingredients You’ll Need & Notes

Amounts are included in the printable recipe below (scroll down). You’ll need:

• Flour: I like to use Double Zero 00 flour, but you can also use bread flour or all-purpose flour if that is what you hand in hand.
• Yeast: I recommend and use instant yeast since it doesn’t need to be activated; just mix it with the dry ingredients.
• Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Sugar: Regular white granulated sugar o caster sugar.
• Water: Warm water — the water should be around 105-115º F (40 – 46º C). Water too hot will kill your yeast.
• Olive oil

How To Make Pizza Dough at Home

Detailed instructions are included in the printable recipe below (scroll down).

1 – Mix The Dry Ingredients

Mix flour, yeast, salt, and sugar in a bowl of the stand electric mixer fitted with the dough hook. Mix to combine.

2 – Mix The Wet Ingredients

Add water and oil. Start mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium. Mix until the dough gathers into a ball, about 5 – 8 minutes.

3 – Let The Dough Rise

Form the dough into a ball, place it in a lightly oiled bowl, and turn it over to coat. Cover with a damp towel or plastic wrap and let it rise.

At this point, you can:

1 – Let the dough rise in a warm place until doubled in size, about 2 hours to use the same day, or

2 – Refrigerate the dough, well covered, for up to 24 hrs to use the next day.

4 – Divide and Let Rise Again

After risen, divide the dough into 3 equal portions and roll it into balls.

To bake the same day: cover the dough balls with a damp towel or plastic wrap and let them rise in a warm place for 30 – 60 minutes.

To freeze for later use, wrap the dough balls you wish to freeze with plastic wrap and place them in freezer resealable plastic bags and freeze for up to 3 months.

5 – Prepare To Bake

Preheat the oven to 450 – 500º F (230 – 260º C). Stretch out the dough on a lightly floured surface. Note: I like to stretch the dough with my hands, so I don’t deflate the bubbles in the dough. Brush the crusts with a thin layer of olive oil, add pizza sauce and then top with your favorite toppings.

6 – Bake

Bake for 10 – 15 minutes, or until crispy and golden. Slice and serve. Note: Cooking pizza at a high temperature on a pizza stone is ideal; a pizza round or sheet pan will also work just fine.

What If I Don’t Have a Stand Mixer?

If you don’t have a stand mixer to make this pizza dough with, no problem! Here’s how to knead the dough by hand on your countertop.

• Mix dry ingredients onto a clean work surface and make a well in the middle.
• Add water and oil to the center of the well.
• Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean hands. Knead until you have a smooth, springy dough.

Storing & Freezing Instructions

Got extra pizza dough or extra pizza? Here’s how to store it!

Leftovers Baked Pizza

If you have leftover pizza, simply store it in an airtight container in the fridge for up to 3 days. Reheat the pizza in the oven or microwave until heated through.

Freeze Pizza Dough

If you have extra pizza dough and would like to freeze it, transfer the dough ball to a plastic freezer bag. Make sure the bag is well sealed to avoid freezer burn. Freeze for up to 3 months. When ready to use, let the dough thaw and rise for 2 to 4 hours until doubled in volume. Fold the dough back onto itself four or five times and use it as desired.