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
Homemade pizza dough is easier than you think! With just a handful of ingredients and a little rise time, you’ll be ready to stretch, bake, and enjoy.
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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I wish you would give the weights of the dough for small and medium pizzas. Difficult to work it out.
1 1/4 cups +2TBS of water is not enough water. I had to add and additional cup.
Can the pizza dough for this recipe be used for the three-cheese white pizza with arugula and vise versa?
Yep!
I’m sorry if this has been asked already, but I could not find a reference. What are your thoughts on using 00 flour? Is this also called pizza flour? I have not used it before and want to learn more before attempting for this recipe. I have made this dough before as instructed, and thought it was great. Thank you.
I haven’t tried this with 00 (also called pizza) flour so can’t say for sure, but I think it’s worth a try. I’d follow the measurements in the recipe but add more water or flour if necessary to get to the right consistency (smooth and elastic). I’d love to hear how it turns out if you try it!
I used 00 flour and it came out fantastic. I needed about 1 tbls extra of four, to get the right consistency.
I came here to ask the same question regarding the 00 flour (picked up a bag of King Arthur at our grocery store). Thanks for sharing your results! The recipe on the bag includes an overnight rest but I don’t want to wait that long and I absolutely trust Jen’s recipes!
This recipe is amazing! I made this and I used a robust olive oil. My oven (it’s and xl personal oven/air fryer/confectionery oven/dehydrator) only goes to 450°f … I stretched the dough poked holes baked 7 minutes. Took it out and added the sauce as the recipe states, and put garlic butter (real butter) on the edges (for browning and crisping) and put back in the oven for 7 minutes. Took it out added added sauce in the dry spots, put the toppings, and put cheese on it. I baked for 7 minutes in the bottom self, and then moved to the middle rack until the cheese was as dark as I like it. Not on broil because I like my veggies a little more done. The crust was crisp the bottom was great. When you hold up a slice the end barely folds down! And no, I didn’t bake on stoneware.
Thank you for this recipe! It is my absolute favorite.
Thanks for all the great recipes! I have a proof setting on my oven and am wondering if I still need to cover the dough while it rises.
Thanks! Liz
Yes, I’d still cover it.
I’ve made many pizza doughs and this is by far the easiest yet tastiest dough ever! Everyone absolutely raves about how delicious is was. Bookmarking this page, because it’s now our go-to. 🙂
Thanks for all the terrific recipes!!! Would I need to adjust the Ingredients if I use pizza flour? Thanks, Liz
Hi Liz, I haven’t tried it so can’t say for sure but I think it’s worth a try. I’d follow the measurements in the recipe but add more water or flour if necessary to get to the right consistency (smooth and elastic). I’d love to hear how it turns out if you try it!
This dough is easy to make and delicious.Used the metric cup measurements using my scale with King Arthur A/P flour in the K/A mixer did not have to change a thing.The dough is the easiest pizza dough I have ever worked with,no rolling pin required.Made Jenn`s Margherita Pizza on a pizza stone in the gas grill outside (too hot for oven right now) and the results were delicious.My new go to p/d now.Thanks Chef Jenn,
When you made this on the grill did you follow the oven directions? Usually when I make pizza on the grill, I grill the first side and then flip it and put the toppings on the cooked side and return it to the grill.
I use pizza dough recipes that require weighing ingredients to ensure proper dough hydration.
This recipe had so many positive reviews so I decided to be lazy and give it a try.
I had to play around quite a bit with the flour/ water ratio. The dough was easy to manage and I thought it would be a winner, but nope. Way too dough-heavy and dry for my liking.
I’ll go back to the recipe from Roberta’s. It’s more challenging but the results are worth it.
We’ve been looking for a great pizza dough recipe and we finally found it!!! This is easy, tasty, chewy perfection. It works really great in my pizza oven. It works every time I make it.