Want to make the best pizza dough at home? This easy homemade pizza dough recipe uses simple pantry ingredients to create a flavorful crust that bakes up crisp, chewy and delicious. With just 7 ingredients and a little more than an hour, you can make enough dough for 4 thin pizza rounds.
2024 Update: This recipe was originally shared in November 2011. It has been refreshed with new photos, clearer instructions and extra tips for making reliable homemade pizza dough.
I have always loved a good slice of pizza, but I did not truly understand how special pizza could be until I spent time in Italy. The summer before my senior year of college, I traveled to Italy with a large group of art students from the University of Georgia and lived in Cortona, a small Etruscan town set high on a Tuscan hill.
During that summer, I fell in love with Italian food, especially the simple dishes made with fresh ingredients and care. Most days, I would stop at a tiny pizzeria in Piazza della Repubblica for a slice or two of eggplant pizza before heading back to the dorms for siesta.
I also remember eating one of the best pizzas of my life in Florence. A friend and I were stranded on the outskirts of the city during a cab strike, and a kind hotel manager recommended a nearby restaurant. The vegetable pizza we ordered was unforgettable, and it made me appreciate how much a good crust matters.
When I returned home, I knew it would be hard to find the same kind of pizza. For a while, I tried learning as much as I could about Italian cooking. Later, when I moved to Mississippi for a newspaper job, I lived alone and started experimenting more in the kitchen. That is when I rediscovered homemade pizza and eventually began working on my own pizza dough recipe.
Why I love this recipe:
This homemade pizza dough recipe is simple, flexible and dependable. It does not require fancy ingredients, and it works well for thin, crisp pizza crust. The dough comes together with flour, water, olive oil, sugar, salt and yeast, then rises until soft and easy to shape.
The best part is that you can use the dough right away, refrigerate it for a short time or freeze it for future pizza nights. If you enjoy making pizza at home, this is the kind of basic pizza dough recipe you can return to again and again.
It makes a great base for classic pepperoni pizza, vegetable pizza, barbecue pizza or any combination of sauce, cheese and toppings you love. If you prefer a thinner crust, divide the dough into four rounds. If you want thicker pizzas, divide it into two portions instead.
What you need to make this recipe:
Before you begin, gather your tools and ingredients. A stand mixer makes kneading easier, but you can absolutely make this pizza dough by hand.
- A large mixing bowl
- A liquid measuring cup
- A kitchen scale, optional but helpful
- A stand mixer fitted with a dough hook, optional
- A rimmed sheet pan
- Parchment paper
- Plastic wrap or a damp kitchen towel
Let’s talk ingredients!
This easy pizza dough uses basic ingredients you may already have in your pantry. Each one plays an important role in creating a crust that is sturdy, flavorful and easy to work with.
- Water — Use warm water, not hot water. If the water is too hot, it can kill the yeast and prevent the dough from rising.
- Extra virgin olive oil — Olive oil adds flavor and helps the crust bake beautifully.
- Granulated sugar — Sugar gives the yeast something to feed on. Honey may also be used in the same amount.
- Kosher salt — Salt gives the dough flavor. A medium-grain kosher salt or similarly sized sea salt works well.
- All-purpose flour — This recipe uses all-purpose flour rather than bread flour.
- Whole wheat flour — Whole wheat flour adds texture and a pleasant chewiness to the crust.
- Active dry yeast — Instant yeast may also be used. The amount is the same as one small packet of yeast.
How to make homemade pizza crust
Making homemade pizza dough is easier than it might seem. This recipe makes enough for 4 thin pizza rounds or 2 thicker pizzas, depending on how you like your crust.
Combine the wet ingredients. Pour the warm water, olive oil, sugar and salt into a liquid measuring cup or small bowl. Stir until the sugar has dissolved.
Combine the dry ingredients. In a large bowl, whisk together the all-purpose flour, whole wheat flour and active dry yeast. You can also do this directly in the bowl of a stand mixer.
Mix the dough. Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or rubber spatula until the mixture starts to come together. The dough will be sticky at first, and that is normal.
Knead the dough. Knead the dough with a stand mixer and dough hook, or turn it out onto a lightly floured surface and knead by hand. Work the dough for about 5-7 minutes, or until it becomes smooth, elastic and fully combined.
Kneading helps develop gluten, which gives the pizza crust strength and structure. This step is important for a crust that can hold toppings while still baking up crisp and chewy.
Divide and rise. Divide the dough into four evenly sized balls. If you want precise portions, use a kitchen scale. Line a rimmed baking sheet with parchment paper and sprinkle it lightly with cornmeal. Place the dough balls on the sheet pan, cover with plastic wrap or a damp kitchen towel, and let them rise on the counter for about 45 minutes, or until doubled in size.
Did you know? Proofing time depends on the temperature of your kitchen. In a cooler kitchen, the dough may need 1-2 hours to double. In a warm kitchen, it may rise faster. Watch the dough rather than the clock.
Once the dough has risen, you can roll it out and bake pizza right away, refrigerate it briefly or freeze it for another day.
How to store:
If you are not making pizza immediately, place the risen dough balls in zip-top bags or wrap them tightly in plastic wrap. Store them in the refrigerator for 1-2 days.
Do not let the dough sit in the refrigerator for too long. The yeast will continue to work, and the texture and quality of the dough may decline.
How to freeze:
This pizza dough freezes very well and is a great option for meal planning. Wrap each risen dough ball tightly in plastic wrap or place it in a freezer bag with as much air removed as possible. Press each portion into a flatter round before freezing.
Freeze until solid. The dough can be stored in the freezer for up to 3-4 months. When you are ready to use it, thaw the frozen dough in the refrigerator until workable, then roll it out and make pizza as usual.
How to make pizza with homemade pizza dough
Sprinkle cornmeal onto a pizza pan or lightly flour a flat work surface. Shape the pizza dough with your hands, then roll it out with a rolling pin. For a thin and crisp crust, roll the dough very thin. For a softer, thicker crust, leave it slightly thicker.
Add your favorite toppings. Classic options include tomato sauce, mozzarella cheese, pepperoni, chicken, tomatoes and vegetables. You can also use barbecue sauce and pulled pork for a different flavor.
Bake the pizza on a hot pizza stone or pizza pan in a 425°F oven for 10-15 minutes, or until the crust is crisp and cooked through. Watch closely so the toppings and crust do not burn.
More pizza toppings to try:
- Parmesan cheese, goat cheese or extra mozzarella
- Onions, bell peppers, mushrooms or garlic
- Salami, ground pork or cooked chicken
- Fresh basil, oregano or other herbs
Frequently Asked Questions
Use a stand mixer fitted with a dough hook. It kneads the dough for you and makes the process less labor-intensive.
This pizza dough is made with all-purpose flour, whole wheat flour, water, olive oil, sugar, salt and yeast.
This recipe uses a combination of all-purpose flour and whole wheat flour. The all-purpose flour keeps the dough versatile, while the whole wheat flour adds texture and chew.
More pizza recipes to try:
- Pork and Pineapple Pizza
- Pepperoni Pizza Rolls
- Puff Pastry Pizza
- Cuban Sandwich Pizza
- Grilled Pizza
- Grilled Hawaiian Pizza
That is how to make delicious homemade pizza dough for pizza night. It is simple, practical and perfect for building the pizza you love most.
Simple and Delicious Pizza Dough
Erin Parker, The Speckled Palate
Equipment
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Stand mixer, optional
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Large mixing bowl
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Liquid measuring cup
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Rubber spatula or wooden spoon
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Rimmed sheet pan
Ingredients
- 2 ¼ cups all-purpose flour 270g
- 1 cup whole wheat flour 130g
- 2 ¼ teaspoons active dry yeast 1 packet / 9g
- 1 cup warm water
- 3 tablespoons extra virgin olive oil 40g
- 2 teaspoons granulated sugar 10g
- 1 ½ teaspoons kosher salt 7g
Instructions
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In a large bowl, combine the all-purpose flour, whole wheat flour and yeast. Whisk together.
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In a liquid measuring cup or separate bowl, combine the warm water, olive oil, sugar and salt. Stir until the sugar dissolves.
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Pour the wet ingredients into the flour mixture. Stir with a wooden spoon or rubber spatula until the dough begins to come together.
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Turn the dough onto a floured counter and knead for about 5 minutes, or knead in a stand mixer fitted with a dough hook, until elastic.
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Divide the dough into 4 evenly sized balls. Lightly coat with olive oil, place on a parchment-lined sheet pan and cover. Let rise for about 45 minutes, or until doubled in size.
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Once risen, roll out the dough to make pizza or freeze the dough for later.
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To make pizza: Preheat the oven to 425°F. Preheat the pizza stone or pizza pan in the oven, too.
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Lightly flour a flat surface and roll out one round of pizza dough.
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Carefully transfer the dough to the hot pizza stone or pan.
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Add pizza sauce, cheese and toppings of your choice.
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Bake for 10-15 minutes, checking occasionally to make sure the crust and toppings do not burn.
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When the crust is crisp and the pizza is cooked through, remove from the oven, slice and serve warm.
Nutrition
Calories: 444kcal
Carbohydrates: 73g
Protein: 12g
Fat: 12g