Introduction

Making pizza at home is easier than you think with this easy homemade pizza dough recipe. It yields a soft, chewy crust perfect for your favorite toppings and can be made with simple pantry ingredients. Get ready to impress your family and friends with fresh, delicious pizza anytime.

A smooth ball of pale beige dough rests on a white marbled surface, lightly dusted with scattered flour crystals. Above the dough, a clear glass bowl contains soft white flour visible through the sides. To the top right, a glass container holds golden yellow olive oil that catches the light. A beige and white striped cloth is placed softly folded to the lower left corner of the image, adding a cozy touch. The setting is clean and simple, with flour specks scattered around the main elements, creating a natural baking scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 1/3 cups (320ml) warm water (about 110°F/43°C)
1 Tablespoon (13g) granulated sugar
2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)*
3 and 1/2 to 4 cups (438–500g) unbleached all-purpose flour (spooned & leveled), plus more as needed
2 Tablespoons (30ml) extra-virgin olive oil, plus more for greasing
1 teaspoon salt
sprinkle of cornmeal, for dusting the pan
extra-virgin olive oil, for brushing
2 garlic cloves, minced (optional)
1 cup (250g) store-bought pizza sauce
4 cups (1lb/454g) shredded mozzarella cheese

Instructions

Step 1: Whisk the warm water, granulated sugar, and yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. If you don’t have a stand mixer, use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula in the next step.
Step 2: Add the flour, olive oil, and salt. Beat on medium speed for 2 minutes until the dough pulls away from the sides of the bowl.
Step 3: Knead the dough by continuing to beat in the mixer for an additional 5 minutes, or knead by hand on a lightly floured surface for 5 full minutes. If the dough becomes sticky, sprinkle 1 teaspoon of flour at a time to achieve a soft, slightly tacky dough. Avoid adding too much flour to keep the dough moist.
Step 4: Perform the windowpane test by tearing off a small piece of dough and stretching it thin. If light passes through without tearing, the dough is ready. Otherwise, continue kneading.
Step 5: Lightly grease a large bowl with oil. Place the dough in the bowl and turn it to coat all sides with oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Let the dough rise at room temperature for 60–90 minutes or until it doubles in size. For a warm rising environment, you can preheat your oven to 150°F (66°C), then turn it off and place the dough inside with the door slightly ajar.
Step 6: Preheat your oven to 475°F (246°C) and allow it to heat for at least 15–20 minutes. If using a pizza stone, place it in the oven to preheat as well. Lightly grease a baking sheet or pizza pan and sprinkle with cornmeal.
Step 7: Punch down the risen dough to release air bubbles. Divide it in half (freeze half if not using immediately). On a floured surface, flatten one half into a disc and stretch it into a 12-inch circle about 1/2-inch thick. Create a lip around the edges by pinching the dough upward. If dough resists stretching, let it rest covered for 5–10 minutes before retrying.
Step 8: Cover the shaped dough lightly and let it rest for a few minutes while preparing toppings.
Step 9: Using your fingers, press dents into the dough surface to prevent bubbling. Brush the crust with olive oil and sprinkle with minced garlic if using.
Step 10: Spread 1/2 cup (125g) of pizza sauce evenly over the dough. Top with 2 cups (227g) shredded mozzarella cheese and any additional toppings you desire.
Step 11: Bake the pizza for 13–15 minutes or until the crust is golden brown and the cheese is melted and bubbly.
Step 12: Slice the hot pizza and serve immediately. Store any leftovers covered tightly in the refrigerator.

Tips & Variations

For a crispier crust, use a pizza stone preheated in the oven and slide your pizza directly onto it.
If you prefer a thicker crust, let the shaped dough rest a little longer before baking to rise further.
Add herbs like dried oregano or basil into the dough for extra flavor.
Substitute whole wheat flour for half of the all-purpose flour to make a nuttier, healthier crust.
Try brushing the crust with garlic butter instead of olive oil for a richer taste.

Storage

Store leftover pizza dough wrapped tightly in plastic wrap in the refrigerator for up to 3 days. To freeze dough, wrap it tightly and place it in a freezer bag for up to 3 months; thaw overnight in the refrigerator before using. Baked pizza leftovers should be refrigerated and reheated in the oven or a skillet to maintain crispness within 2–3 days.

How to Serve

A close-up view of a pizza slice being lifted by a woman's hand from a metal pan, resting on a white marbled surface. The pizza has one thick golden-brown crust layer with some slightly darker toasted spots, topped with a smooth layer of red tomato sauce, followed by a generous layer of melted white cheese that looks stretchy and creamy. There are round slices of reddish pepperoni and a few thin green bell pepper slices scattered on the top, adding color and texture. The cheese has small specks of black seasoning, and the background shows part of a red and white checkered cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough without a stand mixer?

Yes, you can mix and knead the dough by hand using a large bowl and a wooden spoon or spatula, then knead on a floured surface until smooth and elastic.

What if my dough doesn’t rise?

If your dough doesn’t rise, make sure your yeast is fresh and the water temperature is warm but not hot. Also, ensure the dough is kept in a warm draft-free place while rising. If needed, try proofing your yeast separately before mixing it into the dough.