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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the best pizza dough we have tried yet, perfect balance of crisp & chewy. a must try!
This is my go-to pizza dough recipe. I have used it many, many times. Excellent flavor and texture!
This recipe is very easy to follow, as are all once upon a chef’s recipes. Also, clear on how to freeze extra for later. Crust was delicious. Have made it several times.
I love this pizza dough! It’s so fast and I love that I can put one in the freezer for later. I use it to make my version of Margherita pizza.
This is my go to pizza dough recipe. It’s so tasty, quick and easy to prepare. Thank you!
I could never get the pizza dough right until I tried this recipe. Now, according to my family, my homemade pizza resembled the one made in our favourite pizza restaurant which we are not going to anymore due to being stuck at home. Hope this is not because we have forgotten how the restaurant pizza tastes at this point 😀 thanks, Jenn! Love all your recipes
Hi! We just tried your pizza dough recipe and it tasted wonderful, but the dough was very dry and had no “stretch” to it whatsoever. (I even added a little more olive oil and a bit of water to try to make it wetter). It wouldn’t roll out either. What do you think I did wrong because I know it was something I probably didn’t calibrate correctly? I left the dough to rise in my oven on “proof” setting , and it did not rise either. Maybe that is a clue as to what went wrong? Thank you!!
Hi Megan, sorry you had a problem with the dough! Two questions: was your yeast old or expired? And did you use the spoon and level method for measuring flour? Even a few extra ounces can make a big difference. This article/video explains it nicely.
Followed recipe exactly, but made in my bread maker on the dough cycle. The result was excellent. My husband loved it and even enjoyed the leftovers next day.
I have frozen half and will follow those instructions for cooking in one or two weeks. Can hardly wait and will definitely add a review.
Love the simplicity of this recipe and I have made several times. I did find that if I dissolved the yeast in warmer water (110f) first, then added all the other ingredients, I had more success with the dough rising. I also just use a hand blender, as that it all I have, and hand knead for 3-4 minutes.
Thank you, my go to pizza crust recipe.
I’ve made this pizza dough recipes several times and it’s great! Every Friday night is pizza night at our house now. I cut the dough in half when I make it and I freeze the other half for the next week. I use my KitchenAid mixer with the dough hook – it makes it easy! I put a little olive oil on my hands when I am spreading out the dough. Great recipe that is easy to make!
Hi! I made this pizza dough tonight. I let it rise in our oven on the proof setting. It really did only take 5 mins to bring together! We cooked it on our grill. The dough was great. Easy to work with. We topped it with a little sauce, mozzarella, onions, red peppers and sausage! It was fabulous! It’s a keeper. We will definitely make it again. I tell everyone about all of your recipes Jenn! I have your cookbook and just love everything!
Paula when you made it on the grill did you put all the toppings and sauce on first or cook one side and then top that side with the toppings? When she makes it in the oven she puts the sauce on first for a few minutes and then adds the toppings. Thanks for any advice you can give me.