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I used to only buy store-bought pizza dough, but once I realized how delicious and easy making your own is, I’ve never looked back! And you, too, can totally master this Homemade Pizza dough. With a few pantry staples and a little bit of time, this easy pizza dough will be ready for your favorite toppings and will bake up pillowy and chewy!
Table of Contents
Did you know that homemade pizza dough only has 6 ingredients (including salt)? If you own a stand mixer, I highly recommend using it for making pizza dough. The powerful machine kneads the dough in less than 10 minutes! After a little rising time, the dough will be ready for whatever your favorite toppings are. Basic margarita? Ricotta, broccolini, and lemon? Chicken, mozzarella, and pesto? They all sound great to me!
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Vegetarian
Key Flavor: Chewy, pillowy, bready
Skill Level: Easy
Why This Is So Good
- Cheaper than store-bought: You probably already have nearly all of the ingredients for this pizza dough recipe, which makes it a lot cheaper than buying pre-made dough.
- Freezer-friendly: You can freeze this homemade pizza dough and have impromptu pizza nights!
- Versatile: Try using this easy pizza dough for calzones or flatbread!
Ingredients to Make Homemade Pizza Dough
- All-purpose flour: This is what will give your pizza dough structure and stretch.
- Granulated sugar: A little sugar helps activate the yeast!
- Instant yeast: Make sure to use instant yeast, which can be mixed right in with the rest of the ingredients.
- Warm water: Yeast doesn’t like anything that’s too hot or cold, which is why I recommend using warm water!
- Olive oil: This adds flavor and helps the homemade pizza dough brown when baked.
- Salt: This also adds flavor!
Popular Additions
- Make it gluten-free. Substitute gluten-free flour for the all-purpose.
- Make the crust a little heartier. Try swapping a portion of the all-purpose flour for whole-wheat for something nuttier.
- Make it cheesy. Knead grated parmesan and mozzarella cheese into the dough.
- Add fresh herbs. Knead in minced parsley or oregano! The dough will look beautiful and taste delicious.
How to Make Pizza Dough
I’m all about smart shortcuts, which is why I recommend using a stand mixer for this homemade pizza dough! It cuts down on kneading time and saves your arms.
Topping Ideas
- Basic: Pizza sauce and cheese. I like a combination of mozzarella and cheddar!
- Meat lover: Pizza sauce, mozzarella, plus bits of sausage (pre-cooked) or pepperoni.
- White pie: Brush the crust with olive oil and add a white cheese of choice.
- Mix it up: Homemade means loading up with your favorite toppings! If you like pineapple and peppers or goat cheese and baby broccoli, I say go for it! Keep in mind that some toppings—like broccoli—should be precooked.
- After cooking: Add herbs and seasonings like fresh basil, dried oregano, or red pepper flakes.
Tips for Making the Best Homemade Pizza Dough
- Knead the dough enough. Make sure to knead with the dough hook (or your hands) for the full time recommended. This is what makes the dough stretchy and allows it to be shaped into a circle without ripping.
- Always rest the dough. This allows the dough to relax more and become elastic so you can roll it out easily.
- Try bread flour. Some pizza chefs swear by bread flour for a higher protein crust that’s crunchier.
- Go whole wheat. Make this recipe whole wheat by subbing in whole wheat flour for up to half the white flour. Since whole wheat flour is generally thirstier than white, you may end up adding up to ½ cup more water.
- Measure accurately but be flexible. The right proportions of water to flour are important for pizza dough. If your dough is too sticky well into kneading (this is called shaggy dough) try adding a bit more flour. If it’s too dry, add more water.
Frequently Asked Questions
It’s best to store dough after the first rise. For this recipe, refrigerate dough you won’t be using right after dividing it. Store tightly wrapped for up to 3 days in the refrigerator. Before using, let sit out for 20 minutes or until it reaches room temperature and puffs slightly.
Absolutely! Wrap tightly after its first rise and it should last for three months in the freezer. Defrost in the refrigerator overnight before using.
Yes! First, use 25% more active dry yeast for a total of 3 teaspoons. You’ll also want to activate the yeast as a first step in the recipe. To activate, add the yeast, the sugar, and ½ cup of the water warmed to 110 to 115°F to the mixing bowl. Let this sit for 5 to 10 minutes until bubbling. Then, proceed with the recipe!
It’s possible with some patience! I do it often with my daughter. Mix the dough in a bowl with a wooden spoon for the first two minutes until all of the ingredients are well combined. Then, move to a well-floured counter and knead by hand for the remaining time.
Recipes with Pizza Dough
- Grilled Pizza with Tomato & Corn
- Cast Iron Pizza
- Hawaiian BBQ Chicken Pizza
- Garlic Knots
- Pizza Dough Cinnamon Rolls
- Ultimate Veggie Pizza
- Homemade Extra Cheese Pizza
- BBQ Chicken Pizza
- Roasted Mushroom Kale Pizza
- Spinach Artichoke Pizza
If you’ve found this cooking resource for How to Make Pizza Dough helpful or if you’ve tried any recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience with this technique. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Homemade Pizza Dough
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon granulated sugar
- 2 ¼ teaspoons instant yeast 1 packet
- 1 ½ cups warm water
- 2 tablespoons olive oil
- 2 teaspoons salt
Instructions
- Combine all ingredients except the salt in a bowl of a stand mixer
- Mix on low with the dough hook for 2 minutes.
- Add the salt and mix on medium/low for 6 minutes.
- Remove the dough and lightly grease the bowl, place the dough back into the bowl and let proof until doubled, about 30 minutes.
- Remove the dough and divide into two pieces and reshape to round balls. Let sit for 20 minutes.
- Roll out the dough in 12-14 inches, add toppings, and bake at 450°F for 10 minutes, or as desired.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
This is fantastic! I made for dinner, exactly as described, except added 1 tsp garlic powder. I baked on a rimmed cookie sheet for about 18-20 minutes using all the dough in the recipe. It was delicious! Crust came out light & flaky. This will be my go-to recipe from now on. I also love how easy it is to throw together! Thanks, Yumna!
Yay, I’m so glad you found it easy and delicious! Love the addition of garlic powder, yum!!