Name: Homemade Pizza Dough Recipe
Prep time: 15 min
Cook time: PT-489147H56M46S
Total time: PT-489147H56M46S
Cuisine: Italian
Ingredients: 2¼ tsp active dry yeast (1 packet); 2½ cups all-purpose flour (plus extra if needed); 1 tsp salt; 1 tbsp Italian seasoning (optional but chef’s kiss); 1 tsp sugar; 1 cup warm water (110°F); 4 tbsp olive oil

Jump to Recipe

There is something truly magical about pulling a perfectly golden, crispy yet tender slice from a pie crafted with Homemade Pizza Dough. This recipe lays the foundation for pizza that tastes fresh and vibrant, where every bite bursts with the warmth of olive oil and the subtle allure of Italian seasoning. Making your own dough is not just a culinary task; it’s an experience filled with delightful textures and aromas that promise to transform your pizza nights into memorable feasts. With just a handful of simple ingredients and a little patience, you’ll discover that Homemade Pizza Dough is the secret to creating pizzeria-quality pizza right in your kitchen.

Homemade Pizza Dough Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Homemade Pizza Dough recipe plays an essential role, combining to build a dough that’s flavorful, elastic, and just the right texture. These simple pantry staples ensure your pizza crust will have a perfect balance of chewiness and crispness every time.

1 cup warm water (110°F): Activates the yeast gently, setting the stage for a perfect rise.
1 tsp sugar: Feeds the yeast to create that delightful, airy texture.
2¼ tsp active dry yeast (1 packet): Your dough’s magic ingredient for rising and fluffiness.
2½ cups all-purpose flour (plus extra if needed): Creates the dough’s structure and chew.
1 tsp salt: Enhances flavor and strengthens the gluten network.
1 tbsp Italian seasoning (optional but chef’s kiss): Adds fragrant herbs reminiscent of classic pizza vibes.
4 tbsp olive oil: Brings tenderness, richness, and a lovely golden crust color.

How to Make Homemade Pizza Dough

Step 1: Activate the Yeast

Begin your dough journey by mixing warm water with sugar in a bowl, then sprinkling the yeast on top. Let this mixture sit for 5 to 10 minutes until it becomes foamy and alive. This proofing phase is vital—it tells you your yeast is active and ready to make your dough rise beautifully.

Step 2: Mix the Dough Ingredients

Add your flour, salt, Italian seasoning if using, and olive oil to the yeast mixture. Stir everything together until you see a shaggy dough forming—that slightly messy look is perfectly normal at this stage and a sign your dough is coming together.

Step 3: Knead to Perfection

Turn the dough out onto a floured surface and knead it with love for about 6 to 8 minutes. Your hands will work the dough until it’s smooth and elastic, the texture signaling it’s ready to rest. If it feels a bit sticky, don’t worry; just dust with a little extra flour as needed. That slight tackiness actually helps create an airy crust.

Step 4: Let it Rise

Place your dough in a greased bowl and cover it with a cloth or plastic wrap. Find a warm spot and let the dough rise until it doubles in size, typically 60 to 90 minutes. This patient step allows the yeast to work its magic, developing flavor and structure.

Step 5: Shape Your Dough

Once risen, punch down the dough to release excess air, then roll or stretch it into your desired pizza shape. This is where you can get creative—thin and crispy, thick and chewy, round or square—the choice is yours.

Step 6: Bake Your Pizza

Top your dough with your favorite ingredients and bake at 475°F (245°C) on a preheated pan or pizza stone for 10 to 12 minutes. The high heat ensures a golden, bubbly crust with that irresistible crispy bottom if you preheat the pan well.

How to Serve Homemade Pizza Dough

Garnishes

Classic garnishes like fresh basil, a sprinkle of oregano, or a drizzle of extra virgin olive oil after baking elevate the pizza to an irresistible feast for the senses. Adding fresh arugula or a dusting of parmesan can lend that finishing touch which makes your homemade pizza feel extra special.

Side Dishes

Complement your pizza with simple sides like a crisp Caesar salad, garlic knots, or roasted vegetables. These sides provide a beautiful contrast in texture and flavor, rounding out a meal centered around your flavorful Homemade Pizza Dough masterpiece.

Creative Ways to Present

For a dinner party, slice your pizza into bite-sized squares for sharing or fold slices into classic pizza pockets for a rustic charm. You can also experiment by using your dough to make calzones or rolls stuffed with cheese and herbs—there are so many delightful ways to showcase this versatile dough.

Make Ahead and Storage

Storing Leftovers

If you have any leftover dough, wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. When ready to use, let it come to room temperature before rolling out, which helps maintain its elasticity and ease of handling.

Freezing

Homemade pizza dough freezes beautifully. Divide the dough into portions, wrap each in plastic, and place them in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before shaping and baking.

Reheating

For leftover baked pizza, reheat slices in a hot skillet or oven rather than the microwave to preserve the crispy texture of your crust. A few minutes under high heat will revive that fresh-from-the-oven taste and texture.

FAQs

Can I use bread flour instead of all-purpose flour for Homemade Pizza Dough?

Absolutely! Bread flour has a higher protein content, which can give your dough even more chew and structure. It’s a fantastic option if you prefer a heartier crust.

How important is the water temperature for activating yeast?

Water that’s too hot can kill the yeast, while water that’s too cold won’t activate it properly. Aim for about 110°F to get that perfect foamy rise—warm to the touch, but not scalding.

What if my dough doesn’t rise?

This can happen if the yeast is old or if the environment is too cold. Try placing the dough bowl in a warm place or using the steaming trick—placing the bowl near a mug of hot water to help encourage rising.

Is Italian seasoning necessary in the dough?

While optional, Italian seasoning adds a lovely herby fragrance and depth to the dough itself. It’s a small addition that can elevate the flavor, but feel free to leave it out for a more neutral base.

Can I make the dough without olive oil?

Yes, you can omit olive oil if needed, but know that it adds tenderness to the dough and helps create a beautiful golden crust. Without it, the dough might be a bit drier and less rich.

Final Thoughts

There is something deeply rewarding about making Homemade Pizza Dough from scratch—the way the ingredients come together, the aromas that fill your kitchen, and the joy of biting into a freshly baked slice crafted by your own hands. Whether you’re aiming for a family pizza night, a cozy dinner, or impressing friends, this dough recipe is your trusty foundation. So gather your ingredients, roll up your sleeves, and let your pizza creativity soar. Trust me, once you try it homemade, you’ll never want to go back.

Homemade Pizza Dough Recipe

★★★★★

4.8 from 9 reviews

Author: Olivia
Total Time: 75-90 minutes
Yield: 1 pizza crust (about 12 inches) 1x
Diet: Vegetarian

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Description

This homemade pizza dough recipe yields a soft, airy crust with a perfect balance of chewiness and crispiness. Easy to prepare from scratch using simple ingredients like warm water, active dry yeast, flour, and olive oil, it allows you to create delicious, customized pizzas right in your own kitchen.

Ingredients

Scale

Dry Ingredients

2¼ tsp active dry yeast (1 packet)
2½ cups all-purpose flour (plus extra if needed)
1 tsp salt
1 tbsp Italian seasoning (optional but chef’s kiss)
1 tsp sugar

Wet Ingredients

1 cup warm water (110°F)
4 tbsp olive oil

Instructions

Activate yeast: Mix the warm water and sugar in a bowl. Sprinkle the yeast on top and let it sit for 5–10 minutes until it becomes foamy, indicating the yeast is active.
Mix dough: Add the flour, salt, Italian seasoning, and olive oil to the yeast mixture. Stir with a spoon until a shaggy dough forms.
Knead: Transfer the dough to a floured surface and knead for 6–8 minutes until smooth and elastic. Add reserved flour only if the dough is too sticky to handle.
First rise: Place the dough in a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm spot until doubled in size, about 60–90 minutes.
Shape: Punch down the risen dough to release the air. Roll or stretch it into your desired pizza shape and thickness.
Bake: Preheat your oven to 475°F (245°C) with a baking pan or pizza stone inside. Top the dough with your favorite toppings, then bake on the hot pan or stone for 10–12 minutes until the crust is golden and bubbly.

Notes

A slightly sticky dough is good; it helps create an airy crust. Don’t add too much extra flour.
For a crispy bottom crust, preheat your pizza pan or stone for at least 30 minutes before baking.
If your dough doesn’t rise, create a warm, humid environment by microwaving a mug of hot water and placing the dough bowl inside the microwave (with the light on) to allow steam to help activate the yeast.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Bread/Dough
Method: Mixing, Kneading, Baking
Cuisine: Italian