Easy Homemade Pizza Dough Recipe: Foolproof & Delicious
There’s nothing like biting into a slice of fresh, homemade pizza—crispy on the outside, chewy on the inside, and topped exactly how you like it. The secret? A perfect pizza dough. This easy homemade pizza dough recipe requires just 5 basic ingredients, no fancy equipment, and yields a restaurant-quality crust every time. Whether you’re a beginner or a seasoned cook, this guide will walk you through each step with foolproof tips. Plus, making dough from scratch is healthier (no preservatives!) and cheaper than store-bought options. Let’s get kneading!
Why You’ll Love This Recipe
- 5 simple ingredients: Flour, yeast, water, salt, and olive oil.
- No stand mixer needed: Hand-kneading works perfectly.
- Versatile: Use it for thin crust, thick crust, or even calzones.
- Freezer-friendly: Make ahead and store for busy nights.
Easy Homemade Pizza Dough Recipe
Ingredients
- 3 ½ cups (440g) all-purpose flour (or bread flour for extra chew)
- 1 ½ tsp (7g) instant yeast (or active dry yeast*—see notes)
- 1 ¼ cups (300ml) warm water (105–110°F/40–43°C)
- 2 tbsp (30ml) olive oil (plus extra for greasing)
- 1 ½ tsp (9g) salt
*If using active dry yeast, dissolve it in warm water with a pinch of sugar and let it foam for 5–10 minutes before mixing.
Step-by-Step Instructions
- Mix dry ingredients: In a large bowl, whisk flour, yeast, and salt.
- Add wet ingredients: Pour in warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Knead the dough: Turn onto a floured surface and knead for 8–10 minutes until smooth and elastic. (Tip: If sticky, add 1 tbsp flour at a time.)
- Let it rise: Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1–2 hours or until doubled in size.
- Shape and bake: Punch down dough, divide if needed, then roll out on a floured surface. Add toppings and bake at 475°F (245°C) for 12–15 minutes.
Recipe Notes
| Prep Time | Rise Time | Cook Time | Total Time | Servings |
|---|---|---|---|---|
| 15 mins | 1–2 hrs | 15 mins | 1.5–2.5 hrs | 2 large pizzas |
Nutritional Info (Per Serving)
Based on 8 slices per pizza:
- Calories: 180
- Carbs: 32g
- Protein: 5g
- Fat: 3g
Pro Tips for Perfect Pizza Dough
- DO use a kitchen scale for precise measurements—flour density varies!
- DON’T skip kneading; it develops gluten for a chewy texture.
- DO let dough rise in a warm place (like an off oven with the light on).
- DON’T overload toppings—less is more to avoid a soggy crust.
Ingredient Substitutions
| Ingredient | Substitute |
|---|---|
| All-purpose flour | Whole wheat flour (50/50 blend for best texture) |
| Olive oil | Avocado oil or melted butter |
| Instant yeast | 1 packet active dry yeast (proof first) |
FAQs
Can I make pizza dough ahead of time?
Yes! After kneading, refrigerate dough in an airtight container for up to 3 days. Let it sit at room temperature for 30 minutes before shaping. For longer storage, freeze dough balls for up to 3 months.
Why is my dough too sticky or too dry?
Sticky dough usually needs more flour (add 1 tbsp at a time while kneading). Dry dough means too much flour—spritz with water and knead. Humidity and flour type affect consistency, so adjust as needed.
Do I need a pizza stone?
Not essential, but it helps! A preheated baking sheet or cast-iron skillet works too. For extra crispiness, bake directly on the oven rack for the last 2 minutes.
Now you’re ready to make the best homemade pizza dough—no takeout required! Share your creations with #HomemadePizzaNight. 🍕
Leave a Comment