Hey y’all! If you crave the mouthwatering magic of homemade pizza, this Pizza Dough recipe is an absolute must for your kitchen. Soft, chewy, and perfectly golden, this dough becomes the delicious base for endless pizza creations—ideal for family nights, parties, or when you just need a slice of pure comfort. Let's get cooking!
Why You'll Love This
- Quick and simple with only a handful of pantry staples.
- Yields a chewy, airy crust with just the right crisp.
- Versatile—add your favorite toppings or shape it any way you like.
- Perfect for baking ahead and freezing for busy days.
- Satisfies any pizza craving right at home.
Ingredients
- 3 ½ cups (440g) all-purpose flour, plus more for dusting
- 1 cup (240ml) warm water (about 110°F/43°C)
- 2 ¼ teaspoons (1 packet, 7g) active dry yeast
- 2 tablespoons (30ml) olive oil
- 2 teaspoons sugar
- 1 ½ teaspoons salt
How to Make Classic Pizza Dough
Step 1: Activate the Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Stir and let sit for 5-7 minutes until frothy. This means the yeast is alive and ready to go!
Step 2: Mix the Dough
In a large bowl, whisk together the flour and salt. Create a well in the center, pour in the yeast mixture and olive oil. Use a spoon or your hands to mix until a rough dough forms.
Step 3: Knead
Turn the dough out onto a floured surface. Knead for 8-10 minutes until smooth and elastic. If the dough is sticky, sprinkle a little flour as needed.
Step 4: First Rise
Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth or plastic wrap. Let rise in a warm place for 1 to 1 ½ hours or until doubled in size.
Step 5: Shape and Second Rise
Punch down the dough. Divide in half for two 12-inch pizzas or keep whole for a thicker crust. Shape into balls, cover, and let rest for 15 minutes. Meanwhile, preheat your oven to 475°F (245°C).
Step 6: Roll and Bake
On a floured surface, roll each dough ball to about 12-inch rounds. Transfer to a floured pizza peel or baking sheet. Add your favorite toppings and bake for 12-15 minutes, or until the crust is golden and toppings are bubbly.
Notes
- Let the dough rise in a warm, draft-free environment for the best texture.
- For an extra crispy bottom, bake on a preheated pizza stone or steel.
- The dough can be made up to 24 hours in advance and chilled for more flavor.
Variations
- Whole Wheat Dough: Swap half the all-purpose flour for whole wheat flour.
- Herbed Crust: Add 1 teaspoon Italian herbs or garlic powder to the dough.
- Thin Crust: Roll the dough thinner and bake for 1-2 minutes less.
Required Equipment
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or spatula
- Plastic wrap or damp towel
- Rolling pin
- Baking sheet or pizza stone
Storage Instructions
Wrap leftover pizza dough tightly in plastic wrap and refrigerate for up to 3 days. For longer storage, freeze dough in a zip-top bag for up to 2 months. Thaw overnight in the fridge before using.
Serving Suggestions & Pairings
- Top with classic tomato sauce, mozzarella, and fresh basil for a Margherita pizza experience.
- Pair with garlic knots or a crisp salad for a complete meal.
- Serve alongside a glass of red wine or sparkling beverage of your choice!
Pro Tips for the Best Pizza Dough
- Use bread flour for a chewier crust if desired.
- Let the dough rest before shaping for easy stretching and less tearing.
- Brush the edges with olive oil before baking for a golden, flavorful finish.
Frequently Asked Questions
Can I make this Pizza Dough ahead of time?
Absolutely! You can refrigerate the dough for up to 3 days or freeze for up to 2 months.
Do I have to use a pizza stone?
Nope! A regular baking sheet works well, but a pizza stone gives a crispier crust.
How do I know when the dough is fully kneaded?
The dough should be smooth, elastic, and bounce back when lightly pressed with a finger.
Prep Time: 15 minutes
Rise Time: 75-90 minutes
Total Time: 1 hour 45 minutes
Ingredients
- 3 ½ cups all-purpose flour
- 1 cup warm water (about 110°F)
- 2 ¼ teaspoons active dry yeast
- 2 tablespoons olive oil
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 tablespoon cornmeal (for dusting)
- Extra flour for kneading
Instructions
-
1In a large bowl, combine the warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until frothy.
-
2Add olive oil, salt, and 2 cups of flour to the bowl. Stir to combine.
-
3Gradually add the remaining flour, mixing until a soft dough forms. Turn the dough out onto a lightly floured surface.
-
4Knead the dough for about 8-10 minutes until smooth and elastic.
-
5Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
-
6Punch down the dough, divide as needed, and roll out on a cornmeal-dusted surface for baking.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
Leave a Reply