Easy Homemade Pizza Dough Recipe

Name: Easy Homemade Pizza Dough
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 cup warm water (110 degrees F/45 degrees C); 1 (.25 ounce) package active dry yeast; 1 teaspoon white sugar; 2.5 cups bread flour; 2 tablespoons olive oil; 1 teaspoon salt

Cook Time: 15 minutes

If you're looking for a homemade pizza crust recipe that's great for beginners, you're in luck. This top-rated recipe is super easy to throw together on a whim - and it puts the store-bought stuff to shame. Learn how to make the best pizza crust of your life with just a few ingredients, find out how to shape the dough, and get our best storage secrets.

Ingredients

1 cup warm water (110F/45C)
1 package (0.25 ounce) active dry yeast
1 teaspoon white sugar
2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt

How to Make Pizza Dough

Follow these easy steps for the perfect pizza dough:

Step 1: Gather all ingredients and preheat the oven to 450F (230C). Lightly grease a pizza pan.

Step 2: In a bowl, combine the warm water, yeast, and sugar. Stir to dissolve the sugar, then let it stand until it becomes creamy and bubbly, about 10 minutes. This shows that the yeast is active and ready.

Step 3: Add the bread flour, olive oil, and salt to the yeast mixture. Mix everything until smooth. You can do this by hand or use a stand mixer with a dough hook for convenience.

Step 4: Let the dough rest for 5 minutes to allow the gluten to relax.

Step 5: Transfer the dough to a lightly oiled surface. Pat or roll it into a circle about 12 inches wide, and approximately inch thick. Be careful not to overwork the dough to avoid a tough texture.

Step 6: Transfer the shaped dough to the prepared pizza pan. Add your favorite sauce and toppings.

Step 7: Bake the pizza in the preheated oven for 15 to 20 minutes, or until the crust is golden brown. Remove from the oven and allow it to cool for 5 minutes before serving.

How to Store Pizza Dough

This pizza dough can last up to 5 days in the refrigerator. To store, place it in an airtight or cover a bowl tightly with plastic wrap. Before using refrigerated dough, let it sit at room temperature for about 30 minutes.

Can You Freeze Pizza Dough?

Yes! Freezing pizza dough is an excellent option if you make pizza often. Roll the dough into a ball, lightly coat it with olive oil, and place it in a freezer-safe . Label it with the date and freeze for up to three months. To use, thaw the dough in the refrigerator overnight.

Recipe Tips

You can use all-purpose flour, but bread flour will give you a superior, chewier crust. If you have a pizza stone, dust it with cornmeal and use it instead of a greased pizza pan for even better results.

Nutrition Facts

Each serving (1/8 of the recipe) contains approximately:

Calories: 170
Total Fat: 4g (5% Daily Value)
Saturated Fat: 1g (3% Daily Value)
Sodium: 293mg (13% Daily Value)
Total Carbohydrate: 28g (10% Daily Value)
Dietary Fiber: 1g (4% Daily Value)
Total Sugars: 1g
Protein: 5g (10% Daily Value)
Calcium: 7mg (1% Daily Value)
Iron: 2mg (10% Daily Value)
Potassium: 55mg (1% Daily Value)

Note: Nutrition data includes only the crust ingredients and does not account for any added sauces or toppings.

Easy Homemade Pizza Dough Recipe

FAQ about Easy Homemade Pizza Dough Recipe

Pizza dough can last up to 5 days in the fridge. Store it in an airtight container or cover it tightly with plastic wrap. When ready to use, let it sit at room temperature for about 30 minutes to relax before rolling it out.

Yes, you can freeze pizza dough! After preparing it, roll it into a ball, lightly coat it with oil, and place it in a freezer-safe container. Label it with the date and freeze for up to 3 months. To thaw, move it to the fridge the night before you plan to use it.

Leftover pizza dough should be stored in the fridge in an airtight container or wrapped tightly in plastic wrap. Be sure to allow it to come to room temperature for 30 minutes before using it again.

Yes, you can use all-purpose flour, but bread flour is recommended for a chewier crust with better texture. Bread flour has a higher protein content, which helps develop more gluten, giving the pizza crust a better structure.

Yes, you can absolutely make the dough by hand! While using a stand mixer with a dough hook is easier, mixing the dough by hand is perfectly fine. Simply mix the ingredients and knead the dough until it becomes smooth and elastic.

If you don't have a pizza pan, you can shape the dough on a baking sheet or even a cast-iron skillet. Just make sure to lightly grease the surface, and you can either stretch the dough by hand or use a rolling pin to form your desired size and thickness.

To get a crispy crust, try using a pizza stone if you have one. Preheat the stone in the oven, and make sure the dough is thin enough, about 1/3-inch thick. You can also dust the stone or pan with cornmeal to prevent sticking and enhance the crispiness.

Bake the pizza dough in a preheated oven at 450°F (230°C) for 15 to 20 minutes or until the crust is golden brown. The exact time may vary depending on the thickness of your dough and the toppings used.

Yes, adding seasonings like garlic powder, Italian seasoning, or even grated Parmesan cheese to the dough can enhance its flavor. Just mix them in when you're adding the flour and salt for the dough.

If the dough is too sticky to handle, you can add a small amount of flour, but be careful not to add too much, as it can make the dough tough. You can also lightly oil your hands and work surface to prevent the dough from sticking.

Comments

Mary Baker

02/21/2025 02:08:47 PM

I substituted half whole wheat flour and half bread flour, and pre-baked the crust for 10 minutes before adding toppings. I used 2 1/4 tsp. of jarred yeast instead of a yeast packet, and I must say, the combination of whole wheat and bread flour is definitely worth trying if you have them both on hand! I haven't experimented with using just all-purpose flour yet. Discovering this recipe has been a game-changer for us! My husband's soy aversion due to G6PD deficiency meant we could no longer enjoy most store-bought or restaurant pizzas, as they typically contain soy in the crust. This was tough to hear, especially since I adore pizza. But, this recipe came to the rescue. It was my first time making pizza from scratch, and I was initially daunted by the idea. However, this recipe turned out to be incredibly simple to follow. Thank you for sharing such a wonderful recipe!