Homemade Pizza Dough Recipe

There’s nothing quite like homemade pizza dough—chewy, crisp on the outside, and full of flavor. I love making it from scratch because it gives me full control over the texture and taste, and it fills my kitchen with that unmistakable fresh dough aroma. This simple dough recipe is my go-to base for every kind of pizza, from classic margherita to loaded meat-lovers.

Why You’ll Love This Recipe

I love how easy and forgiving this dough is, even for beginners. It uses just a few pantry staples, comes together quickly, and rises beautifully. Whether I’m planning pizza night in advance or pulling something together last minute, this dough always works. I can roll it thin and crisp or leave it thick and chewy, depending on what kind of crust I’m craving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour (or bread flour for chewier texture)

• Active dry yeast (or instant yeast)

• Warm water

• Olive oil

• Sugar

• Salt

Directions

1. I start by dissolving the yeast and sugar in warm water, letting it sit for about 5–10 minutes until foamy.

2. In a large bowl, I combine the flour and salt, then pour in the yeast mixture and olive oil.

3. I mix everything together with a wooden spoon or dough hook until it forms a shaggy dough.

4. I knead the dough on a floured surface for about 8–10 minutes, until it’s smooth and elastic.

5. I place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm spot for 1 to 1½ hours, or until doubled in size.

6. Once risen, I punch it down gently and divide it if needed.

7. I shape it into a pizza crust, top it with my favorite ingredients, and bake it at 475°F to 500°F until golden and bubbling—usually about 10–15 minutes.

Servings and timing

This dough makes 2 medium pizzas or 1 large pizza and serves 3–4 people. It takes about 15 minutes to prepare, 60–90 minutes to rise, and another 10–15 minutes to bake.

Variations

I sometimes swap out half the flour for whole wheat for a nuttier flavor. If I want a herby crust, I mix dried oregano, garlic powder, or Italian seasoning into the dough. I also like to brush the edges with garlic butter or sprinkle them with parmesan before baking for an extra hit of flavor.

Storage/Reheating

Once the dough rises, I can refrigerate it for up to 3 days or freeze it for up to 3 months. I just thaw frozen dough overnight in the fridge and let it come to room temperature before using. Leftover baked pizza slices reheat well in a skillet over medium heat or in a hot oven until the crust crisps up again.

FAQs

Can I make this dough ahead of time?

Yes, I often let it rise in the fridge overnight. The cold fermentation actually develops more flavor in the dough.

What kind of flour is best for pizza dough?

I usually use all-purpose flour, but bread flour gives the crust more chew. Either works well depending on the texture I want.

How do I get a crispy crust?

I preheat my oven fully and sometimes use a pizza stone or baking steel for maximum heat from underneath. Thin crust and high heat help too.

Do I need a mixer to make this dough?

Not at all. I often mix and knead it by hand. It just takes a little more effort, but the result is just as good.

Can I freeze this dough?

Absolutely. I wrap it tightly in plastic and freeze it after the first rise. When I’m ready, I thaw it overnight and let it rest at room temperature before shaping.

Conclusion

Making homemade pizza dough is one of those small kitchen victories that feels incredibly rewarding. It’s easy, adaptable, and always delicious. Whether I’m going classic or getting creative with toppings, this dough gives me the perfect foundation for every kind of pizza night.