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
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
Amounts are included in the printable recipe below (scroll down). You’ll need:
- Double Zero 00 flour — you can also use bread flour or all-purpose flour.
- Dry instant yeast
- Sea salt flakes or table salt
- Granulated sugar
- 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:
Let the dough rise in a warm place until doubled in size, about 2 hours to use the same day, or
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 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: place dough balls you wish to freeze in a freezer resealable plastic bags and freeze for up to 3 months. Make sure that if you put multiple balls of dough in one bag, you use parchment paper or wax paper to keep them separated.
5 – PREPARE TO BAKE
Preheat 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, and 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 on to a clean work surface and make a well in the middle.
- Add water and oil in 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
Got extra pizza dough or extra pizza? Here’s how to store it!
LEFTOVERS
If you have leftover pizza, simply store in an airtight container in the fridge for up to 3 days. Reheat the pizza in the oven or microwave until heated through.
FREEZER
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.
Check out my super easy Homemade Pizza Sauce Recipe!
Homemade Pizza Dough
Ingredients
- 4 cups (560 gr) Double Zero 00 flour (you can also use bread flour or all-purpose flour)
- 2 1/4 teaspoons (7 gr) dry instant yeast
- 1 teaspoon sea salt flakes or table salt
- 1 teaspoon granulated sugar
- 1 1/2 cup (12 oz – 340 ml) warm water (the water should be between 105-115F)
- 2 tablespoons 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:Let the dough rise in a warm place until doubled in size, about 2 hours to use the same day, orRefrigerate the dough, well covered, for up to 24 hrs to use the next day.
- After risen, divide the dough into 3 equal portions and then roll them 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: place dough balls you wish to freeze in a freezer resealable plastic bags and freeze for up to 3 months. Ensure that if you put multiple dough balls in one bag, you use parchment paper or wax paper to keep them separated.
- When ready to bake the pizzas, 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, and 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, 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
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- Kitchen Scale
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- Glass Mixing Bowl Set
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- Dough Pastry Scraper/Cutter/Chopper
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- Nonstick Pizza Pan
Recipe originally posted January 2018, post content edited to add more helpful information, no change to the recipe in April 2021.
