Making pizza dough from scratch is easier than you think. This straightforward recipe uses 6 pantry ingredients, takes about 5 minutes of active prep, and yields two 12-inch pizzas with a soft, chewy crust that beats delivery every time.
Whether you’re hosting a family pizza night or just want a reliable base for your favorite toppings, this dough is versatile, beginner-friendly, and foolproof.
Key Takeaways
- Pantry Staples: You likely already have everything you need: flour, yeast, sugar, salt, olive oil, and water.
- Versatile: Works great for thin crust, thick crust, or even breadsticks and calzones.
- Freezer Friendly: Make a double batch and freeze half for a quick dinner later.
- No Mixer Needed: While a stand mixer helps, you can easily mix and knead this by hand.
- If you’re a fan of making your own breads and crusts from scratch, you’ll love the simple process of my High Protein Breakfast Biscuits too!
Why You’ll Love This Pizza Dough
- Better than Store-Bought: It’s fresher, devoid of preservatives, and has a much better texture than the refrigerated tubes.
- Fun for Kids: Kids love helping to mix, knead, and especially stretch the dough.
- Customizable: Add garlic powder, dried basil, or oregano right into the dough for extra flavor.
- Forgiving: It’s a sturdy dough that isn’t too sticky or difficult to handle.
- Chewy & Crispy: It strikes that perfect balance—crispy on the bottom, but soft and chewy inside.
- Quick Rise: It doesn’t need to sit overnight; it’s ready to bake in about an hour.
- Once you master this dough, you can use it to make a fun twist on pizza night like my Mexican Pizza!
Food or Cultural Background
Pizza is arguably the world’s most popular comfort food, tracing its roots back to Naples, Italy. Traditional Neapolitan dough is strictly flour, water, salt, and yeast, fermented for a long time. This “American-style” homemade dough adds a little sugar (to feed the yeast quickly) and olive oil (for tenderness), making it faster and easier for home ovens. It’s the kind of reliable recipe grandmothers pass down because it just works every time.
I remember the first time I made this, I was intimidated by the yeast. But watching it foam up and alive was weirdly satisfying. Now, “Pizza Friday” is a sacred tradition in our house. It’s messy, flour gets everywhere, but the smell of fresh baking bread is unbeatable. It brings the same warm, homemade vibe as my Homemade Lasagna Recipe.
Ingredients for Easy Pizza Dough
| Ingredient | Quantity | Notes |
|---|---|---|
| Warm Water | 1 ½ cups (360ml) | 105°F – 115°F is ideal. Too hot kills yeast; too cold slows it down. |
| Active Dry Yeast | 1 packet (2 ¼ tsp) | Or instant yeast (skip the proofing step if using instant). |
| Sugar | 1 tsp | Feeds the yeast to help it foam and rise quickly. Honey works too. |
| All-Purpose Flour | 3 ½ – 4 cups | Bread flour also works for a chewier crust, but AP is fine. |
| Olive Oil | 2 tbsp | Adds flavor and makes the crust tender and easy to stretch. |
| Salt | 1 tsp | Essential for flavor. Don’t skip it! |
Equipment Needed
- Large Mixing Bowl: For mixing and rising the dough.
- Stand Mixer (Optional): Makes kneading easier, but hands work fine!
- Pizza Stone or Baking Sheet: For baking.
- Kitchen Towel: To cover the dough while it rises.
- Rolling Pin: Or just your hands for stretching.
How to Make Easy Pizza Dough Step-by-Step
- Proof Yeast: In a large bowl (or stand mixer bowl), combine warm water, sugar, and yeast. Let it sit for 5 minutes until foamy. If it doesn’t foam, your yeast might be dead—start over!
- Mix: Add the olive oil, salt, and 2 cups of flour. Stir until a wet dough forms. Gradually add more flour, about ½ cup at a time, until the dough pulls away from the sides of the bowl and isn’t super sticky.
- Knead:
- By Hand: Transfer to a floured surface and knead for 5-7 minutes until smooth and elastic.
- Mixer: Use the dough hook on medium-low speed for 5 minutes.
- Rise: Grease a large bowl with olive oil. Place the dough inside, turning it once to coat in oil. Cover with plastic wrap or a towel. Let rise in a warm spot for 60-90 minutes, or until doubled in size.
- Shape: Punch the dough down to release air bubbles. Divide into two balls. On a floured surface, stretch or roll out each ball into a 12-inch circle.
- Bake: Top with your favorite sauce and cheese. Bake at 475°F (245°C) for 12-15 minutes until the crust is golden brown.
While the dough is rising, you have plenty of time to prep some toppings or maybe even make a batch of Garlic Butter Shrimp Scampi to use as a fancy pizza topping!
Expert Tips for the Best Results
- Cornmeal: Sprinkle your pizza stone or baking sheet with cornmeal before placing the dough on it to prevent sticking and add a nice crunch.
- Room Temp: If the dough keeps shrinking back while you stretch it, let it rest for 10 minutes to relax the gluten, then try again.
- Flavor Boost: Brush the crust edges with melted butter and garlic powder before baking for a “garlic knot” crust.
- Preheat the Pan: If using a baking sheet, stick it in the oven while it preheats. Placing the dough on a hot pan helps crisp up the bottom.
- Don’t Over-Knead: Stop kneading once the dough is smooth. Overworking it can make the crust tough.
- If you have leftover toppings like chicken, use them to make Cheesy Garlic Chicken Wraps for lunch the next day.
What to Serve With Homemade Pizza
- Salad: A big green salad with Italian dressing is the classic pairing.
- Wings: Pizza and wings are a match made in heaven.
- Breadsticks: Use half the dough to make cheesy breadsticks!
- Dip: Ranch or marinara for dipping the crusts.
- For a fun appetizer to start the meal, try my Cheesy Spinach Artichoke Dip—it goes great with pizza crust dippers.
Storing and Reheating Tips
- Fridge: You can store the dough ball in the fridge for up to 3 days. Let it come to room temp before stretching.
- Freezer: Freeze dough balls in airtight bags for up to 3 months. Thaw in the fridge overnight.
- Reheating Pizza: Reheat slices in a skillet or oven to keep the crust crispy. Avoid the microwave!
Nutrition Facts
| Nutrient | Amount per Slice (approx) |
|---|---|
| Calories | 130 kcal |
| Total Fat | 2g |
| Saturated Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 290mg |
| Carbohydrates | 25g |
| Dietary Fiber | 1g |
| Sugars | 1g |
| Protein | 4g |
Nutrition information is estimated based on 1/8 of the total dough recipe (crust only).
FAQs About Easy Pizza Dough
Can I freeze this dough?
Yes! After the first rise, punch it down, divide it into balls, and coat lightly with oil. Place in freezer bags and freeze for up to 3 months. Thaw in the fridge overnight before using.
Why isn’t my dough rising?
Your yeast might be old or your water was too hot (killing the yeast) or too cold (not waking it up). Make sure your water is warm to the touch but not burning hot.
Can I use gluten-free flour?
This specific recipe relies on gluten for structure, so a 1:1 gluten-free flour swap might not work perfectly. It’s best to find a recipe specifically designed for GF flour blends.
Final Thoughts
Once you try this Easy Homemade Pizza Dough, you’ll realize how simple and rewarding it is to make your own pies at home. It’s cheaper, tastier, and way more fun than ordering out. Get the kids involved and make it a family tradition!
Pin this recipe to save it for your next pizza night, and tag me if you make it!
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Easy Homemade Pizza Dough
Ingredients
Equipment
Method
- Proof Yeast: In a large mixing bowl (or the bowl of a stand mixer), combine the warm water, sugar, and yeast. Stir gently and let it sit for 5 minutes until the mixture becomes foamy on top.
- Mix Dough: Add the olive oil, salt, and 2 cups of the flour. Stir with a wooden spoon (or dough hook on low speed) until a wet, sticky dough forms.
- Add Flour: Gradually add more flour, about ½ cup at a time, mixing in between additions. Stop adding flour when the dough begins to pull away from the sides of the bowl and is tacky but not sticking to your fingers.
- Knead: Transfer the dough to a lightly floured surface. Knead by hand for 5-7 minutes (or 5 minutes in mixer on medium-low) until the dough is smooth and elastic. If it gets sticky, sprinkle a little more flour.
- Rise: Grease a large, clean bowl with olive oil. Place the dough inside and turn it once to coat it in oil. Cover the bowl tightly with plastic wrap or a warm damp towel. Place in a warm draft-free spot and let rise for 60-90 minutes, or until doubled in size.
- Preheat: Preheat your oven to 475°F (245°C). If using a baking stone, place it in the oven to heat up.
- Shape: Punch the risen dough down to release air. Divide it into two equal balls. On a floured surface, stretch or roll each ball into a 12-inch circle.
- Bake: Transfer the dough to a cornmeal-dusted pizza peel or baking sheet. Add your desired sauce and toppings. Bake for 12-15 minutes until the crust is golden brown and cheese is bubbly.