Published: · Modified: by Rebecca Blackwell · This post may contain affiliate links · 27 Comments
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.
"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
As grateful as I am for the luxury of pizza delivery, there's really nothing better than homemade pizza. Lucky for us, homemade pizza dough one of the easiest kinds of yeast breads you can make.
If you're a beginning baker, or just new to yeast bread, homemade pizza dough is a great place to start because it's one of the easiest kinds of bread to bake at home. And, if you're an experienced bread baker, I hope you'll find this recipe simple and straightforward.
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.
Alternatively, 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 it easy to shape pizza baking to your schedule, not the other way around. 👏
"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
Jump to:
- Ingredients needed to prepare this recipe
- Step-by-step photos and instructions
- Pizza dough shaping tips
- Pizza dough baking tips
- Homemade Pizza Dough FAQs
- Favorite homemade pizza toppings
- 📖 Recipe
- 💬 Comments
Ingredients needed to prepare this recipe
- Cake flour and all-purpose flour. Using a combination of cake flour and all-purpose flour creates a crust that's crispy on the outside and soft, tender, and chewy on the inside. If you don't have any cake flour, see below for an excellent substitution.
- Extra virgin olive oil. I like to use a tablespoon or two of oil to coat the dough so it doesn't stick to the bowl while rising. You can, of course, always use non-stick baking spray, but the bit of olive oil also helps to flavor the dough.
- Sugar and salt. Including a little bit of both sugar and salt is essential to baking up a flavorful crust. If you've ever had bland pizza crust it's probably because the dough didn't include enough, or any, sugar or salt.
- Yeast. Use active dry yeast or instant yeast. Both can be found easily in supermarkets and can be used interchangeably. You can also use yeast labeled "rapid rise" or "bread machine" but know that these types of yeast are best used in dough that will be baked within 12 hours of mixing. If you plan to allow the dough to rest in the refrigerator for longer than that, stick to active dry or instant yeast.
- Water. It's important to use slightly warm water to mix yeast dough. Yeast needs heat to activate, but too much heat will kill it before it's had a chance to do it's magic. The ideal temperature is anywhere from 90 degrees to 110 degrees (F).
Pro tip! If you don't have any 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
You can also just use all-purpose flour in this recipe. The crust won't be quite as soft on the inside, but it will still be chewy and delicious!
Step-by-step photos and instructions
These instructions are for mixing dough using a stand mixer but it's also very easy to make pizza dough by hand. Scroll down for hand mixing kneading instructions.
Add the yeast, sugar, and water to the bowl of a stand mixer. Whisk the ingredients together and allow the mixture to rest for about 5 minutes. At this point, the water should look creamy and the yeast will be creating some bubbles.
*If after 10 minutes the water does not look creamy and there is no bubbling, it's a signal that the yeast is dead and not active. Your only option if this happens is to start over with fresh yeast.
Add the all-purpose and cake flours to the liquid. Using the dough hook, mix the dough on the lowest speed until it is beginning to come together.
Turn the mixer up slightly (to level 2 or 3 on a KitchenAid mixer) and continue to mix the dough until it's beginning to look smooth and cohesive. The dough might be too wet at this point, and that's ok.
Sprinkle the salt into the dough as it mixes. Continue to allow the dough to mix for about another 8 minutes, adding more all-purpose flour if the dough is too wet or more water if the dough is too dry.
The dough 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. If it's too wet, sprinkle in a bit of flour, about a tablespoon at a time.
After allowing the mixer to knead the dough for 8 minutes or so, the dough should be soft and smooth.
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.
When the dough has doubled in size, it's ready to use. Divide the dough into four pieces. Work with one piece at a time, keeping the other pieces covered.
If your dough has been refrigerated, it's important to allow it to come to room temperature before shaping and baking your pizzas. This will take about 30 minutes.
How to make the dough by hand: Follow the same instructions, using a spoon to bring the dough together. When the dough becomes difficult to stir, switch to your hands. Dump the dough out onto a lightly floured work surface and knead until it's cohesive, but still sticky. Sprinkle the salt over the dough and then continue to knead until the salt has dissolved into the dough.
Knead the dough for about 10 minutes, adding as much flour as necessary to create a soft, smooth dough that's tacky but does not stick to your hands.
Pizza dough shaping tips
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 pizza peel or rimless baking sheet that's been dusted with semolina flour or covered with a sheet of parchment paper so the dough doesn't stick to the peel. Semolina flour is a great option because it's coarse ground so won't absorb into the dough and won't burn while the pizza is cooking.
I also like to use parchment paper because you can slide the pizza, parchment and all, in and out of the oven.
Pizza dough baking tips
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
- Spread the oil over the rolled out pizza crust before adding sauce, cheese, or toppings
My favorite sauce to use on homemade pizza is homemade marinara sauce.
Homemade Marinara Saucesauce is incredibly rich and thick, and packed with flavor that’s complex, warm, and homey.
Making a pot of marinara takes only about 15 minutes of hands on time but it does need time to simmer. I usually make the sauce on spaghetti night and then use the leftover sauce for pizza later in the week. This is a win-win because I think the sauce gets even better when allowed to sit in the refrigerator for a day or two.
Leftover sauce can be frozen for easy use in all sorts of different meals, like meatballs and marinara, classic lasagna, or for your next pizza night.
"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
My final tip is to bake homemade pizza in a very hot oven. The oven temperature should be at least 475 - 500 degrees F (246 - 260 degrees C). You'll also get the best texture if you bake the pizza on a pizza stone or baking steel that has been preheated inside the oven so that it's very hot when you place the pizza on it to bake.
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, only 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 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. This is true for homemade pizza dough and for super easy Flatbread Pizza. 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 or rimless baking sheet set on the lowest oven rack.
Homemade Pizza Dough FAQs
Can I make homemade pizza without a pizza stone or baking steel?
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.
Why does this pizza dough recipe include some cake flour?
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 delicious!
What kind of yeast is best in pizza dough?
Use active dry yeast or instant yeast. Both can be found easily in supermarkets and can be used interchangeably. You can also use yeast labeled "rapid rise" or "bread machine" but know that these types of yeast are best used in dough that will be baked within 12 hours of mixing. If you plan to allow the dough to rest in the refrigerator for longer than that, stick to active dry or instant yeast.
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. However, allowing the yeast to soak in water will alert you to yeast that is no longer active before finding out after you've gone to the trouble of mixing and kneading the dough.
Can pizza dough be frozen?
Yes! Pizza dough can be frozen for up to 3 months. Freeze the dough after allowing the dough to rise (proof) after kneading. Punch down the dough (press down on the dough to release some of the air inside the dough) and put the dough in a freezer bag or another airtight container and place it in the freezer. Allow the dough to thaw in the refrigerator overnight before using.
You can also roll the dough out and then freeze it. Place the rolled out dough on a parchment covered baking sheet, cover, and then place in your freezer. When the dough is frozen, lift it from the baking sheet (keep it on the parchment), wrap it tightly, and place back in the freezer. Allow the dough to thaw on a baking sheet in the refrigerator overnight before using.
Favorite homemade pizza toppings
Honestly, one of my favorite kinds of pizza to make is plain cheese. Sometimes I use marinara sauce and sometimes I just brush the crust with garlic herb oil, top it with cheese and bake.
Use whatever kind of cheese you like on pizza but the kinds with the best meltability include mozzarella (fresh milk or standard), cheddar, fontina, Gouda, Monterey Jack or Colby Jack, Muenster, provolone, Swiss, and Swiss raclette. I also like to sprinkle some shredded Parmesan over whatever melty cheese I'm using.
Whenever I make meatball marinara or sheet pan Greek meatballs, I almost always make extra meatballs just so I can make a meatball pizza later in the week.
My latest obsession is mushroom ragu, which I've been blissfully adding to everything including pizza. This mushroom pizza includes plenty of mushroom ragu plus 3 different kinds of cheese, truffle oil, and tons of fresh herbs. It's absolutely stunning in it's decadence and I am completely in love.
For something unusual, try this BBQ fried chicken pizza that includes white cheddar and cabbage slaw and this ham and cheese pizza with caramelized onions and apple butter!
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
📖 Recipe
Homemade Pizza Dough
Yield: About 48 ounces of dough; enough for four 12-inch pizzas
Prep Time: 20 minutes
Additional Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
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 teaspoons (7 grams ) active dry yeast
- 2 tablespoons (25 grams) granulated sugar
- 2 cups (480 grams) lukewarm water (between 90 degrees and 110 degrees F)
- 3 ½ cups (420 grams) all-purpose flour
- 2 cups (240 grams) cake flour (see note below for a cake flour substitution)
- 1 tablespoon kosher salt, or 2 teaspoons table salt
- About 2 tablespoons 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 and the water is a bit bubbly.
- 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 cohesive, 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, add more water, 1 teaspoon at a time, until it's is wet enough 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
- This recipe makes four 12-inch pizzas. If that's too much, you can easily cut the recipe in half.
- Pizza dough can also be frozen. Divide it into balls and place them into separate zip-top bags or another airtight container, leaving a bit of room for expansion. Allow the dough to thaw in the refrigerator overnight before using.
A substitute for cake flour:
- Measure 2 cups (240 grams) all-purpose flour
- Replace 4 tablespoons (30 grams) of the flour with 4 tablespoons (28 grams) cornstarch.
- Whisk thoroughly to combine and proceed with the recipe
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
New Star Foodservice Restaurant-Grade Wooden Pizza Peel
Checkered Chef Pizza Paddle - Large Stainless Steel Peel w/ Folding Handle - 13 Inch x 15 Inch
Artisan Steel - High Performance Pizza Steel - 16" x 14.25" (.25" Thick)
Heritage Pizza Stone, 15 inch Ceramic Baking Stones for Oven Use
OXO Good Grips Silicone Basting & Pastry Brush - Small
Farberware Insulated Bakeware Nonstick Cookie Baking Sheet, 14 Inch x 16 Inch, Light Gray
Baking Steel - The Original Ultra Conductive Pizza Stone (14"x16"x¼")
Nutrition Information:
Yield: 16Serving 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
Did you make this recipe?
Please leave a comment on the blog or share a photo on Pinterest
More Yeast Bread and Rolls
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- Cinnamon Bread
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Reader Interactions
Comments
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
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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
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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
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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!
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Vanessa Sweeney says
Hello! I am able to make the dough by hand?
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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
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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?
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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
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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!
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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
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ctkama says
thank you very much..i have making it twice n the whole family love it so much.
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Rebecca Blackwell says
I am so happy to hear that! Thank you so much for taking the time to let me know! xo
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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.
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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
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Ghulam Mohyudin says
This is such a great recipe! I learn so much from you! Thank you for all the great recipes and information!
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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!
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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
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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!
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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
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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!Reply
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
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Rasha Hanna says
Great recipe! Love that it can be made and used on the same day!
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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
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Cathy says
Love this pizza dough!!! Easy and delicious!
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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
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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.
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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
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