I've been using this pizza dough recipe to make homemade pizza for decades. It's simple and fail-proof, and creates a flavorful, chewy crust that rivals anything you'd get from a great pizzeria.
In addition to the pizza dough recipe, you'll find tips for shaping the dough, building a great pizza, and baking delicious, high quality pizza in a standard home oven.
If you're a beginning baker, homemade pizza dough is a great place to start. Homemade pizza dough is one of the easiest kinds of bread to bake at home. And, if you're an experienced bread baker, you'll find the recipe simple and straightforward.
This is the Best pizza dough ever! I find it quicker and much tastier than premade supermarket dough. It rolls out so easily and incredibly delicious!
-Boyd
The Best Recipe for Simple, Delicious Homemade Pizza Dough
As grateful as I am for the luxury of pizza delivery, there's really nothing better than homemade pizza. And, the best thing about it is that...
Homemade pizza dough one of the easiest kinds of yeast breads you can make.
Pizza dough mixes up quickly, doesn't need much kneading time, and only requires about 1 hour to proof (rise) before it's ready to use. After that, it's just a matter of assembling and baking your pizzas.
Even better, this pizza dough can be prepared in the morning and then placed in the refrigerator until you're ready to bake pizza later that night. This makes homemade pizza a fantastic weeknight dinner option even on the busiest nights.
- Simply mix up the dough in the morning, set it in a bowl, covered tightly, and place it in the refrigerator.
- About 30 minutes before you want to bake your pizzas, remove the dough from the refrigerator, and allow it to come to room temperature.
- Preheat the oven, roll out the dough, add the sauce and toppings, and bake!
How to Make Homemade Pizza:
I'll be the first one to admit that you can't have great pizza starts with a great crust. But, there's more to pizza than just the crust!
These are my top tips for how to make the very best homemade pizza from start to finish.
Just tried this for the first time and it was perfect. Let me start with the time needed to create this. Very little! All it takes is a few minutes to mix it all together and voilal! Threw it in the refrigerator for the day, took it out when I got home while I prepped the toppings. The proportions of flour to liquid were exactly perfect.
-Judy
#1. How to Shape Pizza Dough
Don't use a rolling pin to roll out pizza dough. Instead, gently stretch and pat the dough into shape. If you've never done this before, this is an excellent photo tutorial about how to use your hands to stretch pizza dough.
This recipe makes 48 ounces of dough, which is enough for about four 12-inch pizzas. So, start by dividing the dough into four equal pieces.
Work with one piece of dough at a time, keeping the rest of the dough covered so that it doesn't dry out.
Sprinkle a bit of flour onto a clean work surface and then use your hands to stretch and pat the dough into a 12-inch circle. Lay the circle of dough onto a parchment covered pizza peel or rimless baking sheet.
Having parchment under the dough makes it really easy to slide the pizza, parchment and all, in and out of the oven.
#2: Flavored oil is the secret to great tasting pizza crust
Brushing pizza dough with a bit of flavored oil before adding any sauce, cheese, or toppings, makes the crust incredibly flavorful.
It's one of those simple "extras" that takes very little effort but delivers BIG time on flavor.
How to make a simple flavored oil for pizza:
- Add 5 tablespoon olive oil, 1 tablespoon minced garlic, 2 teaspoon dry Italian seasoning, 1 teaspoon crushed red pepper, and 1 teaspoon of salt to a small bowl
- Stir to combine
- Use a pastry brush to brush a thin layer of flavored oil over the rolled out pizza crust before adding sauce, cheese, or toppings
While I always brush pizza crust with a bit of flavored oil regardless of the kind of sauce or toppings I plan to use, using the oil is especially delicious if you're making a sauceless, cheese only pizza.
#3. The BEST Homemade Pizza Sauce
My all time favorite sauce to use on homemade pizza is homemade marinara sauce.
Homemade Marinara Sauce sauce only takes about 15 minutes of hands on time and can be portioned out and frozen for easy use in all sorts of different meals, like Meatballs and Marinara, Indian Shrimp and Rice, Classic Cheesy Lasagna, and of course - Homemade Pizza.
Most importantly - the sauce is crazy good and will make your house smell like an Italian Grandmother moved in and started cooking for you. It's incredibly rich and thick, and packed with flavor that’s both complex and comforting.
While letting the sauce simmer for a while really develops its flavor, making this homemade marinara sauce is super simple and 100% worth it.
Usually, I make the sauce on a night that I plan to serve it with pasta and meatballs or Italian sausage, and then use the leftover sauce for pizza later in the week. (I think the sauce gets even better when allowed to sit in the refrigerator for a day or two.)
If there's any leftover meatballs or sausage from our pasta and marinara night, I'll toss those onto the pizza as well.
Homemade marinara freezes well as long as you have it in a zip top bag or other airtight container. It's a fantastic thing to have on hand for more spontaneous pizza nights.
#4. What toppings can you put on pizza?
Anything you want!
Homemade pizza is a blank slate for any combination flavors you can imagine. There's the usual suspects of course - pepperoni, Italian sausage, onions, peppers, olives and tomatoes.
But one of the best things about homemade pizza is that it's an excellent way to use up leftovers! Top pizza with veggies, chicken, ham, sausage, bacon, salad greens... or anything else that you happen to have on hand.
This is the only bread recipe I've made where I didn't have to add any extra flour. When baked, it had a really nice chew and flavor. I have three balls in the freezer and from now on, pizza Friday will be made at home. Well, maybe not EVERY Friday. A girl needs time off every once in awhile. Thanks!
-Barb
How to bake pizza in a standard home oven
Bake homemade pizza in a very hot oven - 475 - 500 degrees F (246 - 260 degrees C) - and on a pizza stone or baking steel if you have one.
Baking stones and steels are a great investment that will last a very long time. I baked pizza on the same baking stone for at least 20 years, giving it away in 2020 when we sold our house and moved into an RV.
Now I use a Baking Steel because it's slightly smaller and is easier to store in my new tiny mobile kitchen. It works just as well (and maybe slightly better) than my old baking stone.
The great thing about baking stones and baking steels is that they are designed to produce a deliciously crisp, evenly baked crust. But if you don't have either one, not to worry.
You can still get delicious results by using an overturned and preheated rimmed baking sheet, set on the lowest oven rack.
Two essential tools for making homemade pizza
Getting a pizza all layered up and ready to bake is one thing, getting it into the oven is quite another.
I've found that the easiest way to accomplish the process of getting a pizza onto a hot baking stone or baking steel without spilling toppings all over the inside of the oven is by using a pizza peel and a pizza paddle.
Lay a piece of parchment paper on the pizza peel and then build the pizza right on the peel. Use the pizza paddle to slide the pizza, parchment and all, directly onto a hot baking stone or steel that's been preheating in the oven.
When the pizza is done baking, use the pizza paddle to slide the pizza out of the oven onto a baking sheet or other large plate, tray, or cutting board.
Homemade Pizza Dough FAQs
Yes! While using a pizza stone or baking steel will result in the crispiest, most evenly baked crust, you can still get delicious results by using an overturned and preheated rimmed baking sheet, set on the lowest oven rack.
Using a little bit of cake flour in this pizza dough creates a crust that's crispy on the outside and deliciously soft and tender texture on the inside.
If you can't find cake flour, this is a good substitution:
1. Measure 2 cups (240g) all-purpose flour
2. Replace 4 tablespoons (30g) of the flour with 4 tablespoons (28g) cornstarch.
3. Whisk thoroughly to combine and proceed with the recipe
Or, you can just use all all-purpose flour. The crust won't be quite as soft on the inside, but it will still be absolutly delicious!
Yes! There is very little difference between instant dry yeast and active dry yeast and either one can be used in this recipe.
Instant dry yeast doesn't need to be hydrated in liquid before using. So, if you use instant dry yeast, you can skip the 5 minute soak in water and just move right along to mixing up the dough.
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Pizza Dough is a Building Block Recipe
Building block recipes are tried-and-true recipes that I consider foundational to great home baking. They are the kind of recipes I come back to over and over again, sometimes baking them as is, but often using them as a jumping off point to create something new. > Scroll through all Building Block recipes.
Finally got around to trying this recipe. Its absolutely delicious! It rose perfectly. I made a 16" pizza and froze half the dough. This will be my go to pizza crust! Love it. Thank you for sharing!
-Jean
Homemade Pizza Dough
This pizza dough has been my to-to recipe for decades because it's simple and fail proof, and creates a flavorful, chewy crust that rivals anything you'd get from a great pizzeria.
Ingredients
- 2 ½ teaspoon (7g) active dry yeast
- 2 tablespoon (25g) granulated sugar
- 2 cups (473ml) water, at room temperature
- 3 ½ cups (420g) all-purpose flour
- 2 cups (240g) cake flour (see note below for cake flour substitution)
- 1 tablespoon salt
- About 2 tablespoon (30ml) extra virgin olive oil for coating the inside of the bowl
Instructions
- Add the yeast, sugar and water to the bowl of a standing mixer. Whisk together and allow to sit for about 5 minutes until the yeast is beginning to look creamy.
- Add the all-purpose and cake flours to the liquid. Using the dough hook, mix the dough on low speed until it comes together.
- Once the dough begins to look smooth and cohisive, slowly sprinkle in the salt. Continue to knead until the dough is smooth and soft, about 8 minutes. It should clear the sides of the bowl but, stick slightly to the bottom. If the dough is too dry, simply add more water, 1 teaspoon at a time, until the dough is wet enought to stick slightly to the bottom of the bowl.
- Coat the inside of a large bowl with olive oil. Form the dough into a ball and set it inside the bowl. Turn the dough around in the bowl to coat it with oil. Cover tightly with plastic wrap or a lid and allow the dough to rise at room temperature for 1 to 1 ½ hours, or in the refrigerator for 6-9 hours.
- Remove the dough from the bowl and divide it into 4 pieces. Keep the remaining dough covered while working with one piece of dough at a time. *If your dough has been refrigerated, allow it to come to room temperature before shaping and baking your pizzas, about 30 minutes.
The dough is now ready to use for any kind of pizza. For tips on baking homemade pizza, see the information in the post above this recipe.
Notes
No cake flour? No problem.
Using a little bit of cake flour in this pizza dough creates a deliciously soft and tender texture. But, in a pinch, this is a good substitute for cake flour:
- Measure 2 cups (240g) all-purpose flour
- Replace 4 tablespoons (30g) of the flour with 4 tablespoons (28g) cornstarch.
- Whisk thoroughly to combine and proceed with the recipe
How to make a smaller amount of pizza dough or freeze the extra dough:
This recipe makes four 12-inch pizzas. If that's too much, you can easily cut the recipe in half.
The dough can also be frozen. Divide it into balls and place them into seperate zip-top bags, leaving a bit of room for expansion. Thaw in the refrigerator overnight.
How to make homemade pizza on your schedule:
This pizza dough can be prepared in the morning and then placed in the refrigerator until you're ready to bake pizza. This makes homemade pizza a fantastic weeknight dinner option even on the busiest nights.
Simply mix up the dough in the morning, set it in a bowl, covered tightly, and place it in the refrigerator.
- About 30 minutes before you want to bake your pizzas, remove the dough from the refrigerator, and allow it to come to room temperature.
- Preheat the oven, roll out the dough, add the sauce and toppings, and bake!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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New Star Foodservice Restaurant-Grade Wooden Pizza Peel -
Checkered Chef Pizza Paddle - Large Stainless Steel Peel w/ Folding Handle - 13 Inch x 15 Inch
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Artisan Steel - High Performance Pizza Steel - 16" x 14.25" (.25" Thick)
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Heritage Pizza Stone, 15 inch Ceramic Baking Stones for Oven Use
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OXO Good Grips Silicone Basting & Pastry Brush - Small
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Farberware Insulated Bakeware Nonstick Cookie Baking Sheet, 14 Inch x 16 Inch, Light Gray
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Baking Steel - The Original Ultra Conductive Pizza Stone (14"x16"x¼")
Nutrition Information:
Yield: 16 Serving Size: 4 ounces of dough (approximately 1 slice)Amount Per Serving: Calories: 170Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 438mgCarbohydrates: 36gFiber: 1gSugar: 2gProtein: 4g
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Carmen says
When I go to print this recipe the instructions aren’t there. Not sure if that’s on my end. Just wanted you to know in case
Rebecca Blackwell says
Thank you for the heads up Carmen! It sounds like there might be a glitch with the recipe card plug in I'm using so I submitted a support ticket. Without your letting me know, I might not have known about it so thank you again! And, sorry for the inconvenience! xo
Jo Anne Williams says
The flavored oil is fantastic and I finally got a crispy crust with the cake flour. Genius! And, I love your clear and helpful directions! This is 5 star
Rebecca Blackwell says
I'm so happy to hear that you you like this recipe Jo Anne! I use this recipe to make homemade pizza on a regular basis and it's fantastic to know that other people are also getting some use out of it. 🙂 Thank you so much for taking the time to leave a comment for me!
Vanessa Sweeney says
Hello! I am able to make the dough by hand?
Rebecca Blackwell says
Hi Vanessa! Yes - you can make this dough by hand. Knead the dough for about 10 - 15 minutes. When it's ready, the dough will spring back when lightly pressed, and won't tear when you pull it. Please let me know if you have any other questions! And, I'd love to know what you think of this pizza dough after you make it! xo
CaitieB says
You have written about making it and then freezing the leftovers or proofing it in the fridge to take longer. But I’m wondering about what happens to the dough if I made it on Wednesday and used it on Friday, without freezing it. Also if I make it and freeze it on Wednesday, how long will it take to thaw to use it on Friday?
Rebecca Blackwell says
Great question Caitie! I'd suggest using the dough within 24 hours of refrigerating it. Refrigeration will slow the yeast down, but they are still active, eating away at the sugars and starches in the dough. When they run out of food, they die and your dough will collapse and bake up hard as a rock. If you make it on Wednesday, I'd suggest freezing it right after making the dough and then moving it to your refrigerator Thursday night. It should thaw and achieve its second rise by the time you want to bake on Friday night. Does that make sense? Please let me know if you have any other questions! xo
Jean Vazquez says
Finally got around to trying this recipe. Its absolutely delicious! It rose perfectly. I made a 16" pizza and froze half the dough. This will be my go to pizza crust! Love it. Thank you for sharing!
Rebecca Blackwell says
Hi Jean! I'm so happy you liked this recipe! Thank you SO MUCH for taking the time to let me know. I appreciate it more than I can express. xo
ctkama says
thank you very much..i have making it twice n the whole family love it so much.
Rebecca Blackwell says
I am so happy to hear that! Thank you so much for taking the time to let me know! xo
ctkama says
this is my very 1st time to make pizza.. do ineed to bake the dough first? or i can bake together with the topping.
Rebecca Blackwell says
Hi there! You're in for such a treat. Homemade pizza is the best! To answer your question, you want to bake the pizza with all the toppings. Roll the dough out on a pizza peel or baking sheet that's been dusted with flour or lined with parchment paper, spread on the sauce, cheese, and toppings, and bake the pizza at a high temperature - between 450 degrees and 500 degrees. I actually have a lot more information about making homemade pizza on my other recipe blog - A Little and A Lot. I would suggest reading through this recipe for homemade meatball and pepperoni pizza before you begin. The process is the same, regardless of what toppings you are using.
Does that help? Please let me know if you have any other questions. And, I would love to hear how your pizza comes out! xo
Ghulam Mohyudin says
This is such a great recipe! I learn so much from you! Thank you for all the great recipes and information!
Boyd Kobe says
This is the Best pizza dough ever! I find it quicker and much tastier than premade supermarket dough. It rolls out so easily and incredibly delicious!
Rebecca Blackwell says
I'm so glad you like this recipe Boyd! Thank you so much for taking the time to let me know! xo
Barb says
I'm going to make this tomorrow, and am wondering when to freeze the extra dough. I assume it's when you divide into 4 pieces, but I want to make sure. Thanks!
Rebecca Blackwell says
Hi Barb! Yes - you can freeze the dough. And yes, freeze it when you divide it into 4 pieces. Will you let me know how this recipe comes out for you? xo
Barb Cook says
Hi Rebecca! I made it yesterday and it worked out great! I haven't baked any bread for quite some time, but I used to bake every few weeks. This is the only bread recipe I've made where I didn't have to add any extra flour. When baked, it had a really nice chew and flavor. I have three balls in the freezer and from now on, pizza Friday will be made at home. Well, maybe not EVERY Friday. A girl needs time off every once in awhile.
Thanks!
Rebecca Blackwell says
Thank you so much for taking the time to let me know that this recipe is working out well for you Barb! There's something about homemade bread that is so satisfying, isn't it? I never get tired of it. So happy to to contribute in a small way to your Friday night pizza night. Some of them, at least. 🙂 xoxo
Rasha Hanna says
Great recipe! Love that it can be made and used on the same day!
Rebecca Blackwell says
I'm so glad you like this recipe Rasha! Thank you so much for taking the time to let me know! xo
Cathy says
Love this pizza dough!!! Easy and delicious!
Rebecca Blackwell says
I'm so glad you like this recipe! Thanks so much for taking the time to leave a comment and let me know! xoxo
Judy says
Just tried this for the first time and it was perfect. Let me start with the time needed to create this. Very little! I was going to make another dough in my bread maker but remembered this one and looked to see if I had time to do it. All it takes is a few minutes for the yeast to soften, about 10 minutes to mix it all together and voilal! Threw it in the refrigerator for the day, took it out when I got home while I prepped the toppings. The proportions of flour to liquid were exactly perfect. I got the desired small sticky spot on bottom of the mixer bowl without having to add either water or more flour. I cooked mine on the BBQ (a few minutes on one side, brought it in, flipped it, topped it and cooked it another few minutes), my preference during the summer and it was great. It does make a huge batch so I froze half the dough for next time.
Rebecca Blackwell says
I am so happy to hear this, and glad to hear that it works well on the BBQ - something I've never tried. Thank you so much for taking the time to let me know! xo