Family pizza night has never been more fun when you start with this homemade pizza dough recipe.
Pantry basics like flour, yeast, sugar, and oil are all you need to make a basic thin or thick flavorful crust that delivers primo pizza perfection.
This Homemade Pizza Dough Recipe Will Be the Star of Your Next Pizza Because…
- Homemade pizza dough is so fun to make, especially when you get to practice tossing the dough like a pizza pro.
- Best of all, you can make this recipe, freeze it, and have it on hand for fun pizza get-togethers.
- Build a DIY pizza topping bar with all the meats, veggies, cheeses, and extras, and let everyone create their own mini pizza or a signature family-favorite pizza recipe.
- Unleash your inner pizza chef with this fresh upgrade to premade dough, and use it for more than pizza! Make the recipe once, divide it into pizza dough balls, and freeze them for future baked goodies like focaccia, breadsticks, pizza pockets, and tasty garlic cheese bombs.
Classic Pizza Dough Ingredients
- Flour: Use all-purpose white or a 1:1 ratio of white to whole wheat flour for a sturdier crust with a bit more fiber. Bread flour will produce a more chewy and elastic dough due to its higher gluten content. If you prefer a crispy crust, then use just all-purpose flour. And if you want that famous NY pizzeria-style crust that is crispy, chewy, flavorful, and ultra stretchy, seek out “00” Italian flour.
- Yeast: Be sure to check the expiration date on the package or jar to be sure it’s still fresh! I use active dry yeast, but you can try rapid rise or instant yeast, which don’t need to be dissolved in water before adding to the flour. If using rapid rise, you might not need the full hour for the dough to double in size.
- Sugar: Sugar helps brown the edges of the crust and is necessary to activate (AKA feed) the yeast. Along with the salt, sugar also adds to the flavor.
- Oil: Olive oil imparts an herbaceous flavor and aroma, but any oil will work. Even melted bacon grease will work and will impart a smoky flavor to homemade pizza dough.
- Variations: Preseason your pizza by adding a homemade Italian blend or a kid-friendly everything bagel blend.
How to Make Homemade Pizza Dough
- Proof yeast in water, oil, and sugar (full recipe below).
- Mix in water and flour until the dough is shaggy (soft, but still sticky).
- Knead for a couple minutes, then allow dough to rise in an oiled bowl until doubled.
- Knead and divide into 6 portions for mini pizzas or 2 balls for medium-sized pizzas.
For Baking
- Set the oven to 450°F and preheat pizza stone.
- Roll out the dough and brush with oil before placing it on the pizza stone.
- Bake until the crust is golden brown, flip, add toppings, and bake until the cheese is bubbly and golden brown.
For Grilling
- Preheat the grill to 450°F.
- Reduce heat to medium, brush the rolled out dough with oil, and place directly on the grill. Close the lid and bake.
- Cook until the bottom is golden, rotating as necessary.
- Use tongs to flip onto a baking sheet and add toppings.
- Turn off the heat on one side and place assembled pizza on the unheated side.
- Close lid and cook, rotating the pizza as necessary until the cheese is bubbly and golden brown.
Tips for Perfect Pizza
- If you are using a baking sheet, or a grill, rotate half-way through or at intervals to ensure more even cooking.
- Before setting the dough to rise, “dock” the top of the mound by piercing it all over with a fork to prevent large bubbles from forming.
Dough it Right: Storage Tips
- Premade pizza dough balls can be kept in the refrigerator for up to 5 days. Brush the dough balls with oil, then wrap them in plastic wrap.
- Freeze dough balls by brushing with oil, wrapping in plastic, and placing in freezer bags. Store for up to 3 months. Defrost in the refrigerator or at room temperature before using.
More Italian Inspired Dishes
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Homemade Pizza Dough
Turn your kitchen into a pizzeria with this fun & easy homemade pizza dough recipe.
Equipment
Ingredients
- 1 cup water lukewarm
- ¼ cup olive oil plus extra for bowl
- 1 teaspoon granulated sugar
- 2 ¼ teaspoons active dry yeast 1 package
- 3 cups all purpose flour plus extra for surface
- ½ teaspoon kosher salt
Instructions
- In a large bowl, combine water, oil, sugar, and yeast. Allow to sit for 5 minutes until yeast is bubbling.
- Add 1 cup flour to the water, and mix well. Add 1 cup flour and salt to the bowl and mix well. Add last cup of flour and mix well. If dough is very stiff, add ½ teaspoons of water at intervals, or if dough is too sticky, add flour by ½ tablespoons until dough is soft, but still a little sticky.
- Remove dough onto a floured work station. Knead about 2 minutes, until smooth. Do not overwork the dough.
- Coat a medium bowl with oil and add dough. Coat with oil and cover tightly with plastic wrap. Allow to rise for about 1 hour, until dough doubles in size.
- Remove dough onto a floured work station. Knead for 1 to 2 minutes until smooth. Divide into 6 balls for individual pizza, or 2 balls for medium sized pizzas.
Baking Instructions
- Add pizza stone on middle rack in oven (if using). Preheat oven to 450˚F.
- On a well floured surface, roll dough to ⅛ to ¼ inch thick. Brush or rub the top with oil, flip over and brush or rub with oil.
- Pull out the oven rack (with the pizza stone if using). Pick up the dough and lay down on the pizza stone or directly onto the oven rack. Bake for 10 minutes, or until the bottom is golden brown.
- Remove crust using tongs and flip, placing the golden bottom side up (topside down) on a rimless baking tray (or a baking tray turned upside down).
- Add tomato sauce, toppings, and cheese as desired.
- Carefully slide back onto the pizza stone or rack and bake for additional 7-10 minutes, or until cheese is melted and bottom is browned. Serve immediately.
Notes
For pizza dough grilling:
- Preheat the BBQ grill to 450˚F on high.
- Turn BBQ down to medium heat and place the oiled dough directly on the grill. Close the lid and cook the pizza dough for 3 to 5 minutes, until the bottom is golden brown.
- Remove crust using tongs and oil the uncooked side if it is sticky, then flip, placing the grilled side up on a rimless baking tray (or a baking tray turned upside down).
- Add tomato sauce, toppings, and cheese as desired to the grilled side.
- Turn the direct heat off on half of the BBQ. Place the topped pizza onto the indirect side. Close the lid and grill for 7-10 minutes*, or until cheese is bubbling and bottom is browned. Serve immediately.
Nutrition Information
Calories: 313 | Carbohydrates: 49g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 198mg | Potassium: 78mg | Fiber: 2g | Sugar: 1g | Vitamin C: 0.003mg | Calcium: 11mg | Iron: 3mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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