The Only Homemade Pizza Dough Recipe You'll Ever Need
Easy homemade pizza dough made with simple pantry ingredients. Creates perfectly chewy, restaurant-quality crust every time. Ready in just over 2 hours with minimal hands-on work.
Ingredients
- 1 cup warm water 107-110°F
- 2 1/4 teaspoons active dry yeast 1 standard packet
- 1 tablespoon honey or sugar
- 1 teaspoon salt
- 2 tablespoons olive oil extra virgin preferred
- 3 cups bread flour plus up to 1/2 cup more as needed
Instructions
- Activate the Yeast:
- In a large mixing bowl, combine warm water (107-110°F), yeast, and honey. Stir gently to dissolve.
- Let the mixture sit for 5-10 minutes until it becomes bubbly and foamy on top. This confirms the yeast is active.
- Mix the Dough:
- Add salt and olive oil to the activated yeast mixture.
- Using a stand mixer with dough hook (or wooden spoon), mix on low speed.
- Gradually add flour, starting with half the amount. Mix until incorporated.
- Continue adding remaining flour slowly, about 1/2 cup at a time, until dough pulls away from the sides of the bowl and feels slightly tacky but not sticky.
- Knead the Dough:
- Increase mixer speed to low-medium and knead for 6 minutes. (If kneading by hand, turn dough onto floured surface and knead for 8-10 minutes.)
- Dough should become smooth, elastic, and spring back when poked gently.
- First Rise:
- Lightly grease the mixing bowl and dough ball with olive oil.
- Cover bowl tightly with plastic wrap or damp kitchen towel.
- Let rise in a warm, draft-free spot for 1-2 hours until doubled in size. (Tip: Place covered bowl in oven with just the light on for ideal rising temperature.)
- Shape and Use:
- Once doubled, punch down the dough gently to release gases.
- Turn dough onto lightly floured surface and divide into 2 equal portions.
- Let rest for 10 minutes before shaping.
- Roll or stretch each portion to desired thickness for pizza.
- Top with your favorite sauce and toppings, then bake according to your pizza recipe instructions.
Notes
Storage:
Refrigerator: Store unused dough in airtight container for up to 3 days. Bring to room temperature before using.
Freezer: Wrap portions tightly in plastic wrap, then place in freezer bag. Freeze up to 3 months. Thaw overnight in refrigerator. Tips for Success: Water temperature is critical—use a thermometer to ensure 107-110°F. Too hot kills yeast; too cold won't activate it.
Measure flour using spoon-and-level method to avoid adding too much.
Humidity affects flour absorption. Add extra flour gradually if dough is too sticky.
Don't over-knead—stick to recommended times for best texture. Variations: Whole Wheat: Replace half the bread flour with whole wheat flour. Add 1-2 tablespoons extra water.
Herb-Infused: Mix in 2 teaspoons Italian seasoning and 1 teaspoon garlic powder with the flour.
Gluten-Free: Use cup-for-cup gluten-free flour blend and add extra tablespoon of water as needed. Make-Ahead:
Prepare dough through first rise, punch down, and refrigerate. Cold fermentation for 24-72 hours develops deeper flavor. Bring to room temperature 30-60 minutes before shaping.
Uses Beyond Pizza:
This versatile dough also works perfectly for calzones, stromboli, flatbreads, breadsticks, and garlic knots.
Freezer: Wrap portions tightly in plastic wrap, then place in freezer bag. Freeze up to 3 months. Thaw overnight in refrigerator. Tips for Success: Water temperature is critical—use a thermometer to ensure 107-110°F. Too hot kills yeast; too cold won't activate it.
Measure flour using spoon-and-level method to avoid adding too much.
Humidity affects flour absorption. Add extra flour gradually if dough is too sticky.
Don't over-knead—stick to recommended times for best texture. Variations: Whole Wheat: Replace half the bread flour with whole wheat flour. Add 1-2 tablespoons extra water.
Herb-Infused: Mix in 2 teaspoons Italian seasoning and 1 teaspoon garlic powder with the flour.
Gluten-Free: Use cup-for-cup gluten-free flour blend and add extra tablespoon of water as needed. Make-Ahead:
Prepare dough through first rise, punch down, and refrigerate. Cold fermentation for 24-72 hours develops deeper flavor. Bring to room temperature 30-60 minutes before shaping.
Uses Beyond Pizza:
This versatile dough also works perfectly for calzones, stromboli, flatbreads, breadsticks, and garlic knots.