My Favorite Homemade Pizza Dough Recipe! It’s easy to make, with simple ingredients, and tastes great. Perfect for a crispy and chewy crust.
Easy Homemade Pizza Dough Recipe Highlights
Friday nights are pizza nights in our household. And this homemade pizza dough recipe is my absolute favorite!
You’ll love just how easy it is to make this homemade pizza dough. Everything goes into the stand mixer, and then all you have to do is proof the dough, portion it out (yup, this makes more than one dough ball!), and let it rise again before rolling it out. The flavor gets even better if you have the time to let it rise or refrigerate the dough overnight. No need to knead this by hand for what feels like forever!
What’s even better is that this recipe only needs 6 ingredients. One of the ingredients is water, so is this really a 5 or 6-ingredient recipe? Either way, there’s a good chance that you already have everything you need in your pantry!
I like to use Italian type “00” flour, which is finer ground than normal flour, and it’ll give the dough a fantastic, delicious, and super-smooth texture. I buy this flour online here. You can definitely use all-purpose flour or bread flour; the texture will be slightly different, but it will be delicious.
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.
Bring back your passion for baking, even if you cannot use eggs!
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.
Quick Recipe Tips
If you’re looking for a delicious pizza sauce, try my Homemade Pizza Sauce recipe.
The recipe yields three large pizza crusts, so feed the whole family or freeze one for later use.
This pizza dough uses instant yeast. If you only have active dry yeast, you will have to bloom it ahead of time with warm water. Add the active dry yeast to the warm water, and after 8 to 10 minutes, it should be foaming on top. Using active dry yeast will also require you to let it rise for longer than instant yeast, about double the time.
Cooking pizza at a high temperature on a pizza stone is ideal; a pizza round or sheet pan will also work just fine.
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 as desired.
Frequently Asked Questions
This recipe is enough to make 3 12-inch pizzas.
I like to use Italian type “00” flour, which is finer ground than normal flour, and it’ll give the dough a fantastic, delicious, and super-smooth texture. I buy this flour online here. You can definitely use all-purpose flour or bread flour; the texture will be slightly different, but it will be delicious.
Yes, make the dough as instructed in the recipe and then refrigerate it, well covered, for up to 24 hrs to use the next day.
Check out my super easy Homemade Pizza Sauce Recipe!
Recipe Card 📖
Homemade Pizza Dough
Equipment
Ingredients
- 4 cups (560 g) Double Zero 00 flour (you can also use bread flour or all-purpose flour)
- 2 1/4 teaspoons (7 g) dry instant yeast
- 1 teaspoon kosher or sea salt
- 1 teaspoon granulated sugar
- 1 1/2 cup (12 oz – 340 ml) warm water (the water should be between 105º-115º F)
- 2 tablespoons (30 ml) olive oil
Instructions
- Mix flour, yeast, salt, and sugar in a bowl of the stand electric mixer fitted with the dough hook. Mix to combine.
- Add warm 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 8 -10 minutes.
- 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:To bake the pizzas the same day: Let the dough rise in a warm place until doubled in size, about 2 hours to use the same day, orTo bake the pizzas the next day: Refrigerate the dough, well covered, for up to 24 hrs to use the next day.
- After the dough has risen for 2 hours (or refrigerated for 24 hrs), divide the dough into 3 equal portions and then roll them into balls. To bake the pizzas 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. Note: If the dough was refrigerated for 24 hours, the rising process will take longer, about 2 – 3 hours. Fold the dough back onto itself four or five times and use as desired.To freeze the pizza dough 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.
- When ready to bake the pizzas, preheat the oven to 450º – 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, top with pizza sauce and your favorite toppings.
- Bake for 10 – 15 minutes, or until crispy and golden. Slice and serve.
- 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.
- If you’re looking for a delicious pizza sauce, try my Homemade Pizza Sauce recipe.
- The recipe yields three large pizza crusts (about 12-inch each), so feed the whole family or freeze one for later use.
- This pizza dough uses instant yeast. If you only have active dry yeast, you will have to bloom it ahead of time with warm water. Add the active dry yeast to the warm water, and after 8 to 10 minutes, it should be foaming on top. Using active dry yeast will also require you to let it rise for longer than instant yeast, about double the time.
- Cooking pizza at a high temperature on a pizza stone is ideal; a pizza round or sheet pan will also work just fine.
Nutrition
Recipe originally posted January 2018, post content edited to add more helpful information, no change to the recipe in August 2022.
