Pizza Dough Recipe
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This pizza dough recipe yields a crispy, chewy, and flavorful pizza crust.
If you’ve never made homemade pizza dough, it may seem a little daunting, but it couldn’t be any easier. Pizza dough is made with five basic ingredients – flour, salt, yeast, oil, and water – and it comes together in just ten minutes. Once the dough is mixed and kneaded, you place it in a warm spot to rise. I promise, it really is easy and worthwhile. This recipe yields 2 pounds of pizza dough, which is enough for 2 large pizzas or 4 individual ones. It can be made up to two days ahead of time, and it freezes beautifully, too.
What you’ll need to make pizza dough
- Olive oil adds richness to the dough and help it crisp up in the oven.
- A healthy dose of salt is added for flavor — this is important, as pizza dough can be bland.
- Cornmeal is used to dust the baking sheet and keep the dough from sticking as it bakes; it also gives the crust a bit of extra crispiness and flavor.
- Yeast makes the dough rise. I use instant yeast, which may also be referred to as rapid-rise, quick-rise, or bread machine yeast (this is confusing, but they are all the same thing). Active dry yeast, often referred to as regular yeast, may also be used, but it will take lengthen the rising time by about 50%. You can give it a little boost by rehydrating it in liquid before using (see the recipe for detailed instructions).
Step-By-Step Instructions
To begin, combine the flour, yeast, and salt in the bowl of a stand mixer.
Stir with a spoon to combine, and then add the oil and warm water.
Stir until the dough comes together into a shaggy mass.
Fit the mixer with the dough hook and knead on medium-low speed until the dough is smooth and elastic, 5 to 7 minutes. (Alternatively, you can knead the dough by hand.)
Transfer the dough to a lightly oiled large bowl.
Cover the bowl with plastic wrap or a damp kitchen towel, and let the dough rise in a warm place until it has doubled in size, 1 to 2 hours.
There are a number of options that will work as places to let your dough rise: a sunny spot in your house, next to a heating vent (during colder months), or even on top of a kitchen appliance that generates a bit of heat as it runs (like your fridge). If you’re lucky enough to have a proof setting in your oven, use that. If not, but you’d like to use your oven, switch on the oven’s internal light; it will generate enough warmth to provide a good environment for the dough to rise.
After the dough has risen, punch it down.
Place the dough on a lightly floured surface. Cut the dough in half and roll each piece into a ball. If you’re not using the pizza dough right away, lightly coat the dough ball(s) with olive oil. Place into freezer bag(s) and seal shut, squeezing out all the air. Refrigerate for up to 2 days. When ready to use, let the dough sit out on the countertop for 30 minutes to warm up before stretching.
Cover the dough with a damp kitchen towel and let it rest for 15 to 20 minutes.
As you can see, it will rise a bit.
When it comes time to shape the pizza dough for baking, you can stretch it into any shape, size, or thickness you like (just keep in mind that a thicker crust will take longer to bake). Simply press and stretch the dough using your hands, dusting with more flour if necessary.
General Baking Instructions
Every pizza recipe is a little different, but as a general guideline: Preheat the oven to 500°F and set an oven rack in the bottom position. Dust a 13×18-inch baking sheet lightly with cornmeal. Place the stretched dough on the baking sheet, and gently stretch it out again so that it maintains its shape. Spread your sauce over the dough, leaving a 1/2-inch border around the edges. Slide the baking sheet into the oven and bake for 5 to 7 minutes, until the crust is partially cooked. Remove from the oven and scatter the cheese and toppings over the sauce. Slide the pan back into the oven and cook until the crust is golden brown and the cheese is melted and bubbling, 4 to 6 minutes more.
To Refrigerate or Freeze The Pizza Dough
If you’re not using the pizza dough right away, after the initial rise, lightly coat the dough ball(s) with olive oil. Place into freezer bag(s) and seal shut, squeezing out all the air. Refrigerate for up to 2 days. When ready to use, let the dough sit out on the countertop for 30 minutes to warm up before stretching. The dough can also be frozen for up to 3 months. When ready to use, defrost in the refrigerator overnight (or for at least 12 hours), and then let it warm up on the countertop for about 30 minutes before stretching and proceeding with your pizza recipe.
Note: This recipe was updated in January 2022 to make a slightly larger quantity. To see the original recipe, click here.
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Pizza Dough
This pizza dough recipe yields a crispy, chewy, and flavorful pizza crust.
Ingredients
- 4 cups all-purpose flour, spooned and leveled-off, plus more for dusting
- 1 tablespoon instant/quick-rise yeast
- 2¼ teaspoons salt
- ¼ cup extra-virgin olive oil
- 1¼ cups plus 2 tablespoons warm water (see note)
- Cornmeal, for dusting the pan before baking
Instructions
- Combine the flour, yeast, and salt in the bowl of a stand mixer. Stir with a spoon to combine. Add the oil and water and stir until the dough comes together into a shaggy mass. Fit the stand mixer with the dough hook and knead on medium-low speed until the dough is smooth and elastic, 5 to 7 minutes. (Alternatively, you can knead the dough by hand.) The dough should be slightly tacky and cling just to the bottom of the bowl; if it seems too dry during the kneading process, add 1 tablespoon of water. If it seems too sticky, add 1 tablespoon of flour.
- Dust your hands with flour, then gather the dough into a ball and transfer it to a lightly oiled large bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm place until it has doubled in size, 1 to 2 hours.
- When the dough has risen, punch it down and place on a lightly floured surface. Cut the dough in half and roll each piece into a ball.
- If you’re not using the dough right away, lightly coat the dough balls with olive oil. Place into freezer bags and seal shut, squeezing out all the air. Refrigerate for up to 2 days. When ready to use, let the dough sit out on the countertop for 30 minutes to warm up before stretching. The dough can also be frozen for up to 3 months. When ready to use, defrost in the refrigerator overnight (or for at least 12 hours), and then let it warm up on the countertop for about 30 minutes before stretching and proceeding with your pizza recipe.
- If you're planning to use the dough right away, cover the dough balls with a damp kitchen towel and let rest for 15 to 20 minutes (the dough will rise a bit). Using your hands, stretch the dough to the desired shape. Proceed with your pizza recipe, or follow the general baking instructions below.
- General Baking Instructions: Preheat the oven to 500°F and set an oven rack in the bottom position. Dust a 13x18-inch baking sheet lightly with cornmeal. Place the stretched dough on the baking sheet, and gently stretch it out again so that it maintains its shape. Spread your sauce over the dough, leaving a ½-inch border around the edges. Slide the baking sheet into the oven and bake for 5 to 7 minutes, until the crust is partially cooked. Remove from the oven and scatter the cheese and toppings over the sauce. Slide the pan back into the oven and cook until the crust is golden brown and the cheese is melted and bubbling, 4 to 6 minutes more. Remove the pizza from the oven and transfer to a cutting board. Slice and serve.
- Note: Active dry yeast may be used instead of instant yeast, however the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the warm water and let it sit until frothy, about 10 minutes. Following that, add it to the mixing bowl with the flour, oil, and salt and proceed with the recipe.
- Note: The water should be warm to the touch — not hot — as anything over 130°F will kill the yeast and keep the dough from rising. It’s not necessary to measure the temperature, but you’re aiming for around 105°F.
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Comments
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I love this recipe. Made it a few times, with the same mistake occurring. The dough comes out perfect every single time. As instructed, I partially bake the crust with the sauce on it, I add the toppings and cook for the specific time range but, the cheese isn’t melted and certainly not browned in any areas. We always put it back in the oven and get the desired melted and browned cheese, but the crust is so hard, it’s not edible. What am I doing wrong? Should I bake it on the top self the second time in the oven? Pls help, Jenn! We love all you recipes and have both of your cookbooks. You are my go-to for cooking and baking.
Hi Sue, So glad you enjoy the recipes! I’m not sure why that’s happening – sounds like it could be an oven temperature issue. Going forward, I would just add the cheese and toppings at the beginning with the sauce.
That!s exactly what cit could be. We have nothing but trouble with inconsistent oven temps even with it Re-calibrated often and a thermometer inside the oven. Three of the same type will give us three different readings. Thank You! I keep a more vigilant eye. next time.
Hi Jenn,
Could you please give the weight of the flour rather than the measurements? I weighed my flour to be 480 grams (120 gms per cup) and the dough was way too wet. Ended up adding 4 tablespoons more of flour and the dough still seems wet. Crossing my fingers here….
Hi Susan, The great majority of my recipes (including this one) include conversions to metric/weight measurements. To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. I know you’ll see some variation online if you convert cups to grams, but everytime I’ve weighed my flour, it comes out to 130 grams per cup, so that would account for the discrepancy. Hope the crust came out okay!
Hi Jenn:
As someone with Celiac disease, I am always looking for ways to make recipes gluten free. Can the pizza dough recipe be made with gluten free flour? I typically use Cup for Cup when baking so substituting is easy. Really enjoy your recipes.
Hi Susan, I’ve never tried myself but I think it should work. Please LMK how it turns out!
A newly purchased pizza oven and so trawled through numerous recipes for a pizza dough. Yours was the first I tried and it was just perfect from ease of making , taste and consistency. Just delicious! I’m sticking with this one, thank you.
Jenn,
You always give us wonderful recipes and this recipe is no exception! I really like this pizza dough! I also use it with your Stromboli recipe and it is DELICIOUS! I have such confidence in your recipes that I made the pizza dough for homemade pizza for a friend for lunch without testing it. Thank you for these tried and true recipes!
💗
Love this pizza dough recipe and the margarita pizza recipe as well. I am purchasing new pans similar to ones you use that have the ridges
The one I’m considering is by USA.
All the pans I’ve researched say “safe to 450 degrees”. Which brand of pans do you use , since these recipes call for 500 degrees baking-temperature ? Thank you for assisting. My family asks for your pizza recipes so frequently!
Glad you like the dough! I use USA pans and love them! This is the one I have and I’ve never had a problem with using them in a 500 degree oven. In case it’s helpful, you can see all my favorite baking pans here.
I read through the comments and was surprised that some did not like this. I have made this recipe many times- both the old and the new one. I think it is the best and so do all the folks I made it for. I have to say above and beyond a wonderful and easy crust- it is so much fun to make a bunch of dough and have a pizza party. We have done this twice this week! What a great time and great memories! So, not only do you give us wonderful recipes and ideas, you help very much in making happy occasions for family and friends. I probably would have given up on cooking much if I had not started using your recipes- I am now confident and don’t stress about it anymore! Back to the pizza dough: I have made this with AP flour, a mix of 00 flour and bread flour-all are wonderful! Probably the 00 flour makes it an easier dough to come together- but all have brought many compliments. I divide this recipe into 3 small balls of dough, put them in plastic bags and everyone gets their own bag-From there they form their crust and add the toppings of choice. Also, I forgot to buy pizza sauce last time and used your sauce from your margarita pizza recipe. It was so easy, so fresh, and so delicious! I will just make this in the future for our pizza sauce. One thing I do recommend is the yeast from. King Author Flour and their pizza seasoning. So good! Thank you so much Jenn for your great recipes! They have made our family occasions so very nice and fun!
You must have a lot friends who writes without really try the recipe. 4 cups of flour and 1 and whatever of water don’t give you a dough.
If you simply mixed flour and water, then no, that doesn’t give you dough😂 but if you add ALL the ingredients, as listed on the recipe, then perhaps that’ll give you the dough 🤷🏻♀️
Had problems with this pizza dough. Wasn’t very easy to stretch and seemed dry. I used bread flour instead of AP flour so don’t know if that made a difference. And I did add a little more water because it seemed dry. I left it rest several times as I tried to stretch it in the pan but no luck. It required more baking time then the recipe shows and we didn’t really like the taste, kinda bland.
yes, that made a difference. Bread flour has a different amount of gluten to it, and absorbs more water, and yes, that matters greatly and affects the results a lot. You can’t really substitute the main ingredient and then put 1 star because (surprise!) it didn’t turn out as expected. There is a reason there are different types of flour for different purposes and they are marked and sold as such.
Hi Jenn ! I made this recipe, but I am having terrible time stretching the dough into the size/shape for pizza. I was doing it by hand and with a roller, but the dough just shrinks right back to original size:shape. Any recommendations ?
Hi Bill, sorry you’re struggling with this! I’d re-cover the dough with plastic wrap (or a kitchen towel) and let it sit for about 15 minutes. That will help the gluten in the dough relax, and make it easier to stretch. Hope that helps!
Thank you for putting the original recipe up! I had to use the Wayback Machine to find it. The new recipe is fussy and doesn’t do as well as the original. I noticed my first rise was sad and had to do a second rise to get the dough in a usable state.
Thank you again!
Hi Jenn! I received a stand mixer at Christmas and made this recipe 4-5 times with great success. It was amazing to see how the dough became a perfect ball with just the dough hook—all by itself!
But the last two times I’ve made the recipe, using the exact same ingredients and technique, a ball is not forming. Most of the dough is forming a ball, but some of the dough just puddles up on the bottom. Any thoughts? TIA!
Hi Steph, Do you mean some of the dough sticks to the bottom of the bowl? That would be normal as the dough is a bit tacky, but you can try adding 1 to 2 tablespoons more flour towards the end of the kneading process if you’d prefer a drier dough. (Also, I updated the recipe in January to make a larger quantity and also include a bit more water, as I was finding the dough to be a bit dry. Is it possible you originally made the old recipe? If you scroll up a bit over the “You May Also Like” section, you’ll find a link to the old recipe.)
In your photo it looks like you used an egg which I don’t see listed in the ingredients. However, an egg added to home baked pizza really adds flavor to the dough.
Hi Carol, I see which picture you’re referring to and understand why it looks like I’ve added an egg to the mix, but that’s just the oil that I’ve added to the dry ingredients. Feel free to add an egg to the dough if you’d like though!
Ok I know a number of Italian recipes call for one egg in the dough and it does kick the flavor up a notch. You should try it and see how you like it.
Wonderful dough! I’ve tried a few different pizza dough recipes and yours is my favorite so far. Please add gram measurements for the yeast and salt! The only measurement in grams is for the flour.
Hi Dani, So glad you like this! I usually don’t add grams for teaspoons and tablespoons, but based on what I see online, it looks like 1 tablespoon of instant yeast is the equivalent of just over 9 grams and 2-1/4 teaspoons of salt are the equivalent 13.5 grams. Hope that helps!
Thank you!!
Hello, I am just realizing that you have updated this recipe, can you maybe post the original again?? I loved that one and it was perfect for my 12 inch pizza pans, I really should start writing these things down!!
Thank you
Hi Dani, Yes, I did change it. My rationale was that many people end up using store-bought dough for my pizza recipes. That dough is typically sold in 16-ounce packages and so I figured I should increase the amounts in this recipe to make it consistent. I will add a link to the old recipe soon!
Please do add the link to the old recipe because this one is not turning out as well for me either.
Hi Andrea, Sorry to hear you haven’t had as much success with this! You can find the link to the old recipe immediately under the last picture of the dough.
Hi Jenn! This was my first time making homemade pizza and it turned out great! Used both your dough and sauce recipes.
One thing I’m wondering though – is there a way to get the crust a bit crispier on the outside? Maybe rub some oil on it?
Hi Siobhan, Glad you liked it! Are you partially cooking the crust and sauce before adding the cheese, like I do here? That helps a lot. Otherwise, for a more crispy crust, you could bake it a little longer or rub some oil along the edges.
I did partially cook it, but will try it for a little longer and with a little oil as well. Thanks for the reply, and for all your great recipes. Take care.
The best pizza dough I’ve ever done! We use a pre-heated lodge cast iron pizza pan and skip the preheating portion (and cornmeal).
Thank you so much!
Hi Jenn. This is the best pizza dough recipe. We have pizza every Saturday. Excellent!
Another success. Thank you Jen!
I liked it but the next time I make the dough I would add a little honey.
Being I’m from Jersey I’m spoiled with pizza. The pizza looked great. The taste wad bland. That’s my fault for buying cheap cheese and sauce. Next one will be better with my homemade pizza sauce.
ALWAYS perfect!!! Thanks Jen!
Hi Jenn! I accidentally bought self rising flour. Can I still use it, or adjust any ingredients so that I will be able to use it for pizza dough? Thanks!
I wouldn’t recommend it, Julie. You could try googling to see if there’s a pizza dough recipe that uses self-rising flour. Sorry!
Pizza dough came out really well. One thing I found was it was too thin in some areas and too thick on others when I spread it. Had trouble getting a uniform thickness.
Hi Jenn – I have to say, all your recipes are fabulous!
Would this pizza dough work for calzones too??
So glad you like the recipes! Yes, I do think this would work for calzones. 🙂
If I were to double this recipe, do I double the yeast too?
Yep – hope you enjoy!
Looking for pizza dough recipe, after failing numerous times, but I gave it another go. Thought, Jenn has never failed me, will try hers. Sure enough, she always makes me look like a genius in the kitchen. Great directions, photos easiest dough to roll out, delicious!
Always so good! And it freezes very well too — an added bonus for me
What a wonderful website you have created. First time after many try’s that my dough turned out correctly. Thank you! (Also used to live in the dc metro (Alexandria), now in cold MN). Looking forward to trying more recipes! Thanks!
Has anyone used whole wheat flour and if so did you make any other modifications?
Yes, I substitute 1 cup of all purpose flour with a cup of whole wheat with excellent results.