Homemade Pizza Dough
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Why settle for store-bought when you can make your own pizza dough in just 20 minutes? This foolproof pizza dough recipe delivers a crispy, chewy crust every time—plus, it’s freezer-friendly for whenever the craving strikes!
If you’re looking for the perfect crust for homemade pizza, making your own dough is the way to go. With just five simple ingredients, you can whip up a batch in just 20 minutes. The key is to plan ahead—you’ll need to allow at at least 90 minutes for the dough to rise in a warm, draft-free spot before using it.
This recipe makes two pounds of dough, enough for two large pizzas, four individual ones, two stromboli, or four calzones. You can prepare it up to two days ahead, and it freezes beautifully for future meals!
“I’ve made many pizza doughs and this is by far the easiest yet tastiest dough ever!”
What you’ll need to make Homemade pizza dough
- All-Purpose Flour: Forms the base of the dough.
- Extra-virgin Olive Oil: Adds richness to the dough and helps it crisp up in the oven.
- Salt: A healthy dose is added for flavor.
- Cornmeal: 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: It’s what makes the dough rise! I like to use instant yeast, which you might also see labeled as rapid-rise, quick-rise, or even bread machine yeast (I know, it’s confusing—but they’re all the same thing). If you only have active dry yeast, also known as regular yeast, that works too—just keep in mind it’ll take about 50% longer for the dough to rise.
- Jump to the printable recipe for precise measurements
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 plenty of great spots to let your dough rise—try a sunny spot, near a heating vent in colder months, or even on top of a warm appliance like your fridge. If your oven has a proof setting, use it! No proof setting? Just turn on the oven light; it creates just enough warmth for a perfect rise.
Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Cut it in half and roll each piece into a ball. Cover the dough with a damp kitchen towel and let it rest for 15 to 20 minutes.
If you’re not using the dough right away, lightly coat the balls with olive oil, place them in freezer bags, and squeeze out all the air before sealing. They’ll keep in the fridge for up to 2 days or in the freezer for up to 3 months. When you’re ready to use the dough, thaw if necessary, and let it sit at room temperature for about 30 minutes.
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.
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.
Video Tutorial
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Homemade Pizza Dough
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Ingredients
- 4 cups all-purpose flour, spooned into measuring cup 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 planning to use the dough right away, see the make-ahead/freezing instructions below.)
- 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.
- Make-Ahead/Freezing Instructions: After step 3, 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 or freeze for up to 3 months. When you're ready to use, thaw overnight in the fridge if frozen. Whether refrigerated or frozen, let the dough sit at room temperature for 30 minutes before stretching.
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If I use active dry yeast, as that is what I have on hand, does the amount differ from the amount of rapid-rise yeast that’s listed in the recipe? Your recipe differs somewhat from the recipe we always follow, but because this one is yours, we’re definitely giving it a go! Thanks!
Hi Sandra, You would use the same amount of active dry yeast. Hope you enjoy it if you try it!
Hi Jenn,
I made your pizza dough using your instructions exactly. I found that the dough was very dry and dense. I will try adding a bit more water next time. I have been putting my dough in the refrigerator for a few days to rise. I find that 3-5 days makes for a better flavor. Don’t exceed 7 days, as your dough, may go bad. You can smell it if it does.
Thanks for this alternative dough recipe. I look forward to tasting it. It has more oil and salt than I normally use.
Love your receipies and your work. Thanks again Jenn.
Hi Jenn,
Hope all is well! We don’t have cornmeal..will that make a difference to the outcome of the dough?
Hi Lisa, no, it won’t have an outcome on the dough, but you’ll need to treat the pan to keep it from sticking. You could either coat the pan with parchment paper or a thin layer of oil. Hope that helps!
Thank you for the recipe. I have been experimenting with making pizza dough for months, as pizza is my husband’s favorite food and he loves it every Friday night. Unfortunately, we cannot find yeast ANYWHERE. And, I’ve looked for several weeks. I’m fearful of buying it online at Amazon and other sites, because I understand some of the yeasts being shipped are dead/and or not good. On top of that, they are not taking returns of it… We are relegated now to using supermarket pizza dough which is not the same, of course.
Should be OK to buy online, and do not accept a no returns policy, in most countries, the goods fall under the sale of goods act. Must be able to be used as described. And Amazon, to be fair are generally pretty good with faulty products.
Try Waffle Pantry. I couldn’t find yeast either but they have SAF which is an amazing yeast. It’s not too expensive and shipping was fast.
What temperature and for how long?
Thanks for a response.
Pieri
Hi Pieri, I’m assuming you’re wondering about baking temp and time? If so, refer to either my Margherita or Pesto Pizza recipes. Hope you enjoy if you try one!
Hi Jenn! Is it possible to use the food processor for the dough if we don’t have a stand mixer? Thanks!
Sure – enjoy!
Does this recipe work with gluten free flour?
Hi Peggy, I’ve only made this with all-purpose flour, so I’m not certain it will work with gluten-free flour — I’m sorry! If you do try it, please LMK how it turns out!
Can you please post directions for those of us without a Kitchen Aid?
Can this be done in a food processor?
Yes, you can use a food processor for the dough. 🙂
I appreciate the detailed instructions in this recipe for how to make the dough ahead and save it until the next day. I’ve heard that making the dough ahead gives it a better flavor and texture but didn’t know the best way to do it. I’ve been making pizza dough for years, but yours has more salt and oil than I normally use so I look forward to trying this recipe!
Hope you enjoy!
I make so many of your recipes GF with great success. Do you think this would work?? 🤞🏻
Hi, Samantha, I’ve only made this with all-purpose flour, so I can’t say for sure how it will work with gluten-free — I’m sorry! I’d love to hear how it turns out if you try it!
Hi Jen,
I couldn’t find rapid rise yeast. Would active dry yeast work? If yes, how much?
Sure, however the dough will take longer to rise. To give it 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. Enjoy!