Easy Homemade Pizza Dough Recipe

Introduction

Making your own pizza dough at home is easier than you think and allows you to enjoy fresh, homemade pizza anytime. This easy pizza dough recipe uses simple ingredients and requires minimal effort, resulting in a soft, flavorful crust perfect for any topping.

Ingredients

• 1 ½ cups lukewarm water (about 110°F)
• 2 packets (¼ ounce each) instant dry yeast
• 2 teaspoons granulated sugar
• ¼ cup olive oil, plus more for bowl and drizzling
• 1 teaspoon coarse salt
• 4 cups all-purpose flour, spooned and leveled, plus more for work surface

Instructions

1. Step 1: Pour the lukewarm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes. Whisk in the sugar, olive oil, and salt. Add the flour and stir until a sticky dough forms.
2. Step 2: Lightly brush another large bowl with olive oil. Place the dough inside and drizzle a little olive oil over the top. Cover with plastic wrap and set aside in a warm, draft-free place until the dough has doubled in size, about 1 hour.
3. Step 3: Turn the dough out onto a lightly floured work surface and gently knead 2 to 3 times, forming it into a round. Let it rest for about 10 more minutes.
4. Step 4: Use the dough right away for 1 large pizza, cut in half for 2 medium pizzas, or divide into 4 equal portions for individual pizzas.

Tips & Variations

• For a crispier crust, pre-bake the shaped dough in a hot oven (450°F) for 5-7 minutes before adding toppings.
• Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition.
• Allow the dough to rise slowly overnight in the refrigerator for enhanced flavor; bring to room temperature before shaping.

Storage

Store unused dough tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze dough portions for up to 3 months. To use frozen dough, thaw overnight in the refrigerator and let come to room temperature before shaping and baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast, but it needs to be dissolved in warm water first and allowed to activate for about 10 minutes before mixing with other ingredients.

How do I know if my dough has risen enough?

The dough should roughly double in size and look puffy. You can gently press your finger into the dough—if the indentation stays, it’s ready to use.

Easy Homemade Pizza Dough Recipe

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★★★★★

4.5 from 87 reviews

This easy pizza dough recipe provides a simple and reliable base for homemade pizzas. With minimal ingredients and straightforward steps, it is perfect for any home cook looking to create delicious, fresh pizza from scratch. The dough becomes soft and elastic, ideal for shaping into your favorite pizza crust thickness, whether for a single large pizza or several smaller ones.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 10-12 minutes (baking pizza not included in dough recipe)
• Total Time: 1 hour 20 minutes
• Yield: 1 large pizza dough or 2 medium pizzas or 4 individual pizza bases 1x
• Category: Baking
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 1/2 cups lukewarm water (about 110°F)
• 1/4 cup olive oil, plus more for bowl and drizzling

Dry Ingredients

• 2 packets (1/4 ounce each) instant dry yeast
• 2 teaspoons granulated sugar
• 1 teaspoon coarse salt
• 4 cups all-purpose flour (spooned and leveled), plus more for work surface

Instructions

1. Activate Yeast: Pour the lukewarm water into a large bowl and sprinkle the instant dry yeast over it. Let it stand undisturbed for about 5 minutes until the mixture becomes foamy, indicating the yeast is active and ready to use.
2. Mix Ingredients: Whisk the granulated sugar, olive oil, and coarse salt into the yeast mixture. Gradually add the all-purpose flour, stirring until a sticky dough forms and all ingredients are combined.
3. First Rise: Lightly brush another large bowl with olive oil. Transfer the dough into this bowl and drizzle a little olive oil over the top to prevent drying. Cover the bowl with plastic wrap and place it in a warm, draft-free spot. Let the dough rise until it doubles in size, about 1 hour.
4. Knead and Shape: Turn the risen dough out onto a lightly floured work surface. Gently knead it 2 to 3 times to reshape it into a smooth round ball. Allow it to rest for another 10 minutes to relax the gluten.
5. Use or Store: Use the dough immediately for one large pizza, cut it in half to make two medium pizzas, or divide it into four equal portions for individual pizzas. For tips on baking for crispy crust and proper storage, refer to additional recipe notes.

Notes

• Use lukewarm water (about 110°F) to activate the yeast properly without killing it.
• If you prefer a crispier crust, bake the pizza on a preheated pizza stone or steel at high temperature (450–500°F) for 10–12 minutes.
• The dough can be refrigerated, covered tightly, for up to 24 hours to develop more flavor.
• Make sure to allow the dough to come to room temperature before stretching and baking if using refrigerated dough.
• Extra flour for the work surface helps prevent sticking but avoid adding too much to keep the dough soft.

Keywords: pizza dough, easy pizza dough, homemade pizza, yeast dough, pizza crust