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Pizza Dough

This homemade pizza dough is the kind of recipe you keep in your back pocket for busy weeknights, slow Sundays, and every craving in between. Simple ingredients, forgiving method, and a crust that comes out crisp on the outside and soft in the middle every single time.
Print Recipe
Fresh tomato and basil pizza with grated cheese on a crispy crust.
Prep Time:15 minutes
Cook Time:20 minutes
Rest Time:1 hour 30 minutes
Total Time:2 hours 5 minutes

Ingredients

  • 3 cups all-purpose or bread flour
  • 1 cup warm water not hot
  • 2¼ tsp 1 packet dry yeast
  • 1 tsp sugar or honey
  • 1 tsp fine salt
  • 2 tbsp olive oil + extra for brushing

Instructions

  • Step 1: Activate the yeast - In a small bowl, combine the warm water, sugar or honey, and dry yeast. Give it a gentle stir and set it aside for about 5 to 10 minutes. You are looking for a foamy, bubbly surface. If nothing happens, your yeast may be inactive and it is best to start over with fresh yeast.
  • Step 2: Mix the dough - In a large bowl, add the flour and salt. Pour in the yeast mixture and the olive oil. Use a spoon or your hands to mix everything together until a rough, shaggy dough forms. It will look a little messy at first, and that is perfectly fine.
  • Step 3: Knead the dough - Turn the dough out onto a lightly floured surface. Knead for about 8 to 10 minutes, pushing it away from you, folding it back over itself, and turning it slightly each time. The dough should become smooth and elastic, soft and slightly tacky but not sticky. Add a small sprinkle of flour only if it is sticking to your hands.
  • Step 4: First rise - Place the dough into a lightly oiled bowl and turn it once so the surface is coated. Cover the bowl with a clean towel and set it in a warm spot in your kitchen. Let it rise for 60 to 90 minutes, or until it has doubled in size. This is a great time to tidy the kitchen or prep toppings.
  • Step 5: Shape the dough - Gently punch down the dough to release excess air. Divide it into two equal balls. Let them rest for about 10 minutes so the gluten relaxes, which makes stretching easier. Stretch or press each ball into a round, leaving the edges slightly thicker for that classic pizza crust rim.
  • Step 6: Prep and top - Place the shaped dough onto parchment paper or a lightly floured surface. Brush the edges lightly with olive oil to help them turn golden in the oven. Add your sauce and toppings, keeping things balanced so the crust can bake evenly.
  • Step 7: Bake - Bake in a preheated oven at 230 to 250°C for 10 to 14 minutes, or until the edges are golden and the bottom is crisp. If you have a pizza stone, use it for even better results. Let the pizza cool for a minute or two before slicing.

Notes

Substitutions

  • Whole wheat flour: Swap in half whole wheat flour for a nuttier flavor and slightly heartier crust.
  • Instant yeast: You can use instant yeast in place of active dry yeast and skip the blooming step if needed.
  • Maple syrup: Use maple syrup instead of sugar or honey for a subtle twist in flavor.
  • Avocado oil: This can replace olive oil if that is what you have on hand.
  • Gluten free flour blend: Use a trusted gluten free pizza flour blend and follow the package hydration tips.

Variations

  • Thin crust pizza: Roll the dough thinner and bake a little longer for a crispier base.
  • Thick crust pizza: Press the dough thicker and let it rest longer before topping for a fluffier bite.
  • Garlic crust: Mix a little garlic powder into the dough for extra flavor.
  • Herb dough: Add dried oregano or basil to the flour for an herby aroma.
  • Cheesy edges: Sprinkle a little grated cheese around the rim before baking for a golden cheesy crust.

Tips and Tricks

  • Warm your bowl: A slightly warm bowl helps the dough rise more evenly in cooler kitchens.
  • Do not rush the rise: Giving the dough time to double in size improves both texture and flavor.
  • Use a hot oven: The hotter the oven, the better your crust will bake and puff.
  • Stretch by hand: Pressing and stretching instead of rolling helps keep air bubbles in the dough.
  • Less is more with toppings: Too many toppings can weigh the dough down and make it soggy.

Serving Ideas

  • Classic margherita pizza: Top with tomato sauce, fresh mozzarella, and basil for a simple favorite.
  • Pepperoni and cheese: A crowd pleaser that never fails.
  • Veggie loaded pizza: Pile on mushrooms, peppers, onions, and olives for a colorful meal.
  • White pizza: Skip the red sauce and use olive oil, garlic, and ricotta.
  • Garlic breadsticks: Shape the dough into strips, brush with butter, and bake until golden.

Storage and Make Ahead Tips

  • Refrigerate dough: Store covered dough in the fridge for up to 24 hours after the first rise.
  • Freeze extra portions: Freeze individual dough balls for quick future meals.
  • Store baked crusts: Par bake crusts and freeze them for ultra fast pizza nights later.
  • Keep dough covered: Always cover resting dough to prevent it from drying out.
  • Label freezer bags: Add the date so you know when to use your frozen dough.
Servings: 2 pizzas