Homemade pizza dough made simple. It’s soft, chewy, and customizable. Learn how to mix, rise, stretch, and bake your best pizza night from scratch.
Author’s Note
There’s something magical about pulling warm, homemade pizza out of your own oven, the cheese bubbling, the crust still steaming, and that irresistible aroma filling the kitchen. This dough recipe is the one I turn to when I want pizza night without the take-out box. It’s simple, forgiving, and lets you play with toppings your way. Whether you’re rolling it thin and crispy or keeping it thick and chewy, this dough becomes the foundation of something you made with your own hands—and that means everything.
— Silvia
Ingredient Notes
- All-purpose flour – Versatile and easily found; it gives a chewy crust that’s still soft and pleasant.
- Instant yeast – Fast and reliable; no need for a long overnight ferment unless you want to experiment.
- Warm water – Helps activate the yeast; aim for about 105-115°F.
- Olive oil – Adds richness and helps the dough stay supple.
- Salt & sugar – Salt seasons and strengthens the gluten; sugar feeds the yeast and helps the crust brown.
- Optional herbs or garlic powder – If you like a little flavor in the dough itself, add a pinch before mixing.
MY BEST TIPS FOR MAKING PIZZA DOUGH AT HOME
👉🏻 Heat matters: Pre-heat your oven (and if you have a pizza stone or steel, let it heat for at least 30 minutes). That initial blast of heat gives you the crisp-bottomed crust we all love.
👉🏻 Don’t skip resting: After rolling or stretching the dough, let it rest for 5-10 minutes before adding toppings. It relaxes the gluten and helps prevent snap-back when you bake.
👉🏻Keep flour minimal on the surface: Too much flour while stretching can dry the dough. Use just enough to prevent sticking.
👉🏻 Use a hot surface: If you have a pizza stone or baking steel, transfer the dough with a peel or parchment paper. That radiant heat gives your crust that bakery touch.
👉🏻Watch your toppings: Less is more. Overloading with sauce or toppings can weigh the dough down and make the center soggy.
👉🏻 Bake fast and hot: A crust that bakes quickly at high heat stays crisp on the outside and soft inside.
👉🏻 Flavor tweaks: Want a garlic-herb crust? Brush the baked crust with melted butter, garlic, and parsley right after it comes out of the oven.
Once your dough is ready, you can use it for any of your favorite pizzas — like my Rustic Sheet Pan Pizza for a crowd, this cozy Ham, Egg & Cheese Breakfast Pizza, or the family-favorite Barbecue Chicken Pizza.
Easy Homemade Pizza Dough
Ingredients
- 3 1/4 cups unbleached all-purpose flour
- 2 1/4 tsp saf-instant yeast
- 1 1/2 tsp sea salt
- 1 cup water + 1/4 cup warm water
- 3 tbsp olive oil + 1 tbsp for brushing
- 1 tbsp brown sugar OR honey
Instructions
- Fill a measuring cup with 1/4 cup of warm water and add yeast. Cover with a plastic wrap and let stand for 3-5 minutes.
- In a large bowl combine the flour and salt and mix briefly.
- Add the yeast, water, oil + honey and mix with a wooden spoon to combine.
- Hand knead the dough on a floured surface for about 8-10 minutes.
Notes
Storage & Reheating
- To store dough: After first rise, you can refrigerate dough (tightly wrapped) for up to 2 days. Bring it to room temp before shaping.
- To freeze dough: Portion and freeze wrapped in oil-coated plastic wrap in a freezer bag for up to 3 months. Thaw overnight in the fridge.
- To reheat pizza: For leftover pizza, reheat in a hot skillet or 450°F oven for 5-8 minutes until crust is crisp again and cheese is melted. Avoid microwaves if you can.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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You should split the dough before it proofs, otherwise you’re going to have some weird rhomboid shaped pizzas.
will keep that in mind, however I love the weird shaped pizzas 🙂 Thanks
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!
I’ve used this recipe 3 times in the past 6 weeks. It’s perfect. I’ve tried to make pizza dough more times than I can count over the past 20 years, but never before have I been able to do it so easily and have it come out perfectly. Thank you!
Only difference, I used a KitchenAid mixer with a dough hook. I placed half the flour in the mixer bowl, all the proofed yeast mixture (as written), oil, honey and half the water — mixing at the lowest speed. I then slowly added the remaining flour and water. Rested about 70 minutes at room temperature. Kneeded about two minutes then stretched the dough and placed on parchment. Dressed toppings and placed on terrecotta stone at 525°F until crust browned. BEST PIZZA I EVER MADE. Thank you for the dough recipe!!
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THANK YOU so much for taking the time to share your feedback!! I am so glad you enjoyed my pizza recipe!