Making pizza dough from scratch sounds
intimidating. But this Easy Homemade
Pizza Dough Recipe is so simple that
even complete beginners get perfect
results on their very first try!
Chewy. Crispy edges. Perfectly airy.
This dough makes a pizza that is
infinitely better than any delivery —
and costs about $1 to make!
Why Homemade Pizza Dough is Worth It
Store-bought pizza dough and delivery
pizza use preservatives and shortcuts
that affect both texture and flavor.
Homemade dough uses only 5 ingredients —
flour, yeast, water, salt, and olive oil —
and creates a pizza crust that is
impossible to replicate any other way.
The process is mostly hands-off —
the yeast does all the work while
you relax!
Ingredients (Makes 2 Large Pizzas)
– 3 and 1/2 cups all purpose flour
(plus extra for kneading)
– 2 and 1/4 teaspoons instant yeast
(1 standard packet)
– 1 and 1/4 cups warm water
(110°F / 43°C — like warm bathwater)
– 2 tablespoons olive oil
– 1 and 1/2 teaspoons salt
– 1 teaspoon sugar
Nutrition Information (Per Pizza Slice, 1/8 Pizza)
– Calories: 175
– Protein: 5g
– Carbohydrates: 32g
– Fat: 3g
– Fiber: 1g
The Most Important Ingredient — Water Temperature
Water temperature makes or breaks
your pizza dough!
Too cold (below 100°F): yeast activates
too slowly and dough will not rise properly.
Too hot (above 120°F): yeast dies
and dough will not rise at all!
Perfect temperature (105-115°F):
yeast activates properly and creates
a beautifully risen dough.
Test with your wrist — it should
feel like warm bathwater.
This is the most important skill
in bread and pizza making!
Instructions
Step 1: Activate the Yeast
In a large bowl, combine warm water,
sugar, and yeast. Stir gently
and let sit for 5-10 minutes.
When ready, the mixture should be
foamy and bubbly — this means
your yeast is alive and active!
If there is no foam after 10 minutes,
your yeast is dead. Start over
with fresh yeast!
Step 2: Make the Dough
Add olive oil and salt to the
yeast mixture. Stir to combine.
Add flour one cup at a time,
stirring with a wooden spoon
until a shaggy dough forms.
Turn onto a floured surface and
knead for 8-10 minutes until
the dough is smooth, elastic,
and springs back when poked.
The dough is ready when it is
no longer sticky and has a
smooth, satiny surface!
Step 3: First Rise
Place dough in a lightly oiled bowl.
Cover with plastic wrap or a
damp kitchen towel.
Let rise at room temperature for
1-1.5 hours until doubled in size.
For more flavor — refrigerate overnight
for a cold rise. Cold fermented dough
develops incredible complex flavors
that same-day dough cannot match!
Step 4: Divide and Shape
Punch down the risen dough to
release the gas.
Divide into 2 equal portions for
2 large pizzas, or 4 portions
for 4 individual pizzas.
Roll each portion into a smooth ball.
Cover and let rest for 15-20 minutes —
this relaxes the gluten and makes
the dough much easier to stretch!
Step 5: Stretch the Dough
Place dough ball on a floured surface.
Using your hands, press from the center
outward to create a round shape.
Pick up the dough and let gravity
stretch it gently, rotating as you go.
Do NOT use a rolling pin —
a rolling pin presses out all the
precious air bubbles that create
the perfect airy crust!
Step 6: Top and Bake
Preheat oven to 475°F (245°C)
with a pizza stone or baking sheet inside.
Add your favorite toppings to the stretched dough.
Slide onto the preheated stone or sheet.
Bake for 10-12 minutes until the
crust is golden and the cheese
is bubbly and slightly charred.
The Overnight Cold Rise Secret
If you want truly incredible pizza —
make the dough the night before!
After the first rise, punch down,
divide into balls, cover tightly
with plastic wrap, and refrigerate overnight.
The slow cold fermentation develops
complex flavors that make the crust
taste like a professional pizzeria.
The next day, take dough out of the
fridge 1 hour before using to
come to room temperature!
5 Classic Pizza Combinations
Margherita — tomato sauce,
fresh mozzarella, fresh basil,
olive oil drizzle. The perfect classic!
Pepperoni — tomato sauce,
mozzarella, pepperoni.
The most popular pizza in America!
White Pizza — olive oil base,
ricotta, mozzarella, garlic,
and fresh herbs. No tomato sauce!
BBQ Chicken — BBQ sauce,
grilled chicken, red onion,
mozzarella, and cilantro.
Truffle Mushroom — white sauce,
mixed mushrooms, mozzarella,
truffle oil, and fresh thyme.
Frequently Asked Questions
Can I freeze pizza dough?
Yes! After the first rise, punch down,
divide into balls, wrap tightly,
and freeze for up to 3 months.
Thaw overnight in the fridge!
My dough is too sticky — what do I do?
Add flour 1 tablespoon at a time
while kneading until the dough
is no longer sticky.
My dough is not rising — why?
Either your yeast is dead or
your water was too hot or cold.
Always test yeast activation
before adding flour!
Can I make this without kneading?
Yes! No-knead pizza dough works
by using a very wet dough and
a long overnight cold rise.
Search for no-knead pizza dough
for this method!
The Bottom Line
This Easy Homemade Pizza Dough Recipe
is the foundation of incredible
homemade pizza nights.
5 ingredients. 10 minutes of active work.
Infinitely better than delivery.
Make a batch tonight and discover
what real homemade pizza tastes like!
Tell us in the comments —
what toppings did you use?
We love hearing your pizza creations!