Homemade Pizza Dough Recipe

Holly’s Recipe Highlights: The Best Homemade Pizza Dough
Ingredient Notes
Make It Now or Later
Pizza Night Favorites

This easy Pizza Dough Recipe makes two homemade crusts with a simple blend of yeast, flour, water, olive oil, sugar, and salt, kneaded until smooth and elastic. After a short rise, the dough is ready to be shaped, topped with your favorite ingredients, and baked into a golden, delicious pizza.

Top it with a homemade pizza sauce, then turn it into a supreme pizza or a margherita pizza.

sliced pizza made with Homemade Pizza Dough

Holly’s Recipe Highlights: The Best Homemade Pizza Dough

Flavor: This savory pizza crust bakes up light and pillowy with a tender, springy crumb, just the right thickness to hold your favorite toppings, and a delicious, golden chew!
Why Make It: One batch makes two pizza crusts, letting you freeze one for later. It’s perfect to turn into homemade calzones or an easy stromboli.
Prep Note: Let the chilled dough rest at room temperature before shaping so it stretches without springing back.

Total Time: 1 Hr 19 Mins (45 Min Rise) Yield: 2 Pizza Crusts

Ingredient Notes

bowls of flour , salt and sugar with measuring cup of oil and instant dry yeast package with labels to make Homemade Pizza Dough

Instant Dry Yeast: Instant yeast can be mixed directly into the flour. If using active dry yeast, dissolve it in the lukewarm water with the sugar and let it sit for 5 to 10 minutes, until foamy, before adding it to the flour.
All-Purpose Flour: All-purpose flour gives the crust a tender, pleasantly chewy texture while keeping the recipe simple and accessible. Avoid adding too much extra flour while kneading or shaping, as it can make the crust tough.
Water: Lukewarm water helps activate the yeast and encourages a good rise. Avoid water that is too hot, which can damage the yeast, or too cold, which can slow the rising process.

Let the Dough Chill: Refrigerated dough is easier to stretch once it reaches room temperature.
Stretch for Texture: Hand-stretching helps preserve air in the dough for a lighter, chewier crust. Poke the center gently with a fork to prevent large bubbles while leaving the outer crust airy.
Preheat the Oven and Pan: A thoroughly heated oven and preheated pizza stone or pan help the bottom crust brown instead of turning soft. For an extra-crisp crust, try this dough in a cast iron pan pizza.
Avoid Heavy Toppings: Too much sauce, cheese, or wet vegetables can weigh down the crust. Keep toppings light whether you’re making a classic pizza or pizza rolls with your favorite toppings.

Make It Now or Later

Freezer: Divide the risen dough into portions and freeze individually in an airtight container. Thaw overnight in the refrigerator, then let the dough come to room temperature before shaping.
Baked Pizza: Keep leftovers in an airtight container in the refrigerator. Reheat in a skillet, oven, toaster oven, or air fryer to restore the crisp crust.

Pizza Night Favorites

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Cook Time 14 minutes

Rise Time 45 minutes

Total Time 1 hour 19 minutes

Stir the yeast into the flour.
Stir the water, olive oil, sugar, and salt into the flour mixture. Knead the dough by hand for 5 to 7 minutes until it is smooth and elastic.
Place the dough in a lightly greased bowl and cover, let rise in a warm area for 30 to 40 minutes or until doubled. Punch the dough down and divide into 2 portions. Dough can be frozen at this point.
Preheat oven to 450°F.
Lightly flour or oil a work surface and stretch or roll the dough into the desired pizza shape. Gently fold the edges under to form a crust. Allow the dough to rest for about 10 to 15 minutes.
Poke the dough with a fork and lightly brush with olive oil.
Top the pizza with toppings as desired and bake for 11 to 14 minutes. Cool for 3 to 5 minutes before cutting.

The pizza dough can be frozen after rising. Thaw dough overnight in the fridge and roll and bake as directed.
Ensure dough is room temperature before stretching or rolling (especially if made ahead of time). Stretching pizza dough gives the best texture (but I find rolling to be quick and easy).
Darker pans will brown faster. If you have a pizza stone, preheat the stone while you preheat the oven.

*Nutrition information is for ⅛th of a pizza and includes the dough only.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread, Pizza

Cuisine American

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