Name: Pizza Dough Recipe
Prep time: 10 min
Cook time: PT-487918H11M17S
Total time: PT-487918H11M17S
Cuisine: Italian
Ingredients: 2 1/4 teaspoons active dry yeast (1 packet); 1 teaspoon sugar; 1 1/2 cups warm water (about 110°F); 3 1/2 cups all-purpose flour; 2 tablespoons olive oil; 1 teaspoon salt

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Making your own pizza dough from scratch is easier than you might think! With just a few simple ingredients, you can create a dough that’s crispy on the outside, soft on the inside, and perfect for any topping you desire. Whether you’re planning to make a classic Margherita, a veggie-loaded masterpiece, or a meaty creation, this pizza dough recipe is the foundation for any delicious homemade pizza.

Why You’ll Love This Recipe

This pizza dough recipe is incredibly easy to make and yields perfect results every time. It’s a fun way to get creative with your pizza toppings, and best of all, the dough can be prepared in advance and stored for later use. The dough has the perfect balance of chewy and crispy texture, and once baked, it turns golden brown with a delicious crust. With just a few basic ingredients, you’ll have homemade pizza dough ready in no time!

Pizza Dough Recipe

Ingredients

2 1/4 teaspoons active dry yeast (1 packet)
1 teaspoon sugar
1 1/2 cups warm water (about 110°F)
3 1/2 cups all-purpose flour
2 tablespoons olive oil
1 teaspoon salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir until the sugar is dissolved and let it sit for about 5 minutes, or until it becomes frothy. If the mixture doesn’t foam, your yeast may be expired, and you’ll need to start over with fresh yeast.
Mix the dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Stir with a wooden spoon until a dough starts to form.
Knead the dough: Once the dough begins to come together, turn it out onto a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time, until the dough becomes manageable.
Let the dough rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for about 1-1.5 hours, or until it has doubled in size.
Prepare the dough for baking: Once the dough has risen, punch it down gently to release any air bubbles. Turn the dough out onto a floured surface and divide it into two equal portions for two medium pizzas or keep it whole for one large pizza. Roll the dough out into your desired shape, about 1/4-inch thick for a thin crust, or thicker if you prefer a chewier, thicker crust.
Preheat the oven: Preheat your oven to 475°F (245°C) if you’re using a pizza stone, or 450°F (232°C) for a regular baking sheet. If using a pizza stone, preheat it in the oven while the dough rests.
Add toppings and bake: Add your desired sauce, cheese, and toppings to the pizza dough. Bake in the preheated oven for 10-15 minutes, or until the crust is golden and the cheese is bubbly and melted. If using a baking sheet, check the pizza after 10 minutes to avoid overcooking.
Serve: Once your pizza is done, remove it from the oven and let it cool slightly before slicing and serving.

Servings and Timing

Servings: Makes 2 medium pizzas or 1 large pizza
Preparation time: 10 minutes
Rising time: 1-1.5 hours
Baking time: 10-15 minutes
Total time: About 2 hours

Variations

Whole Wheat Pizza Dough: Substitute half of the all-purpose flour with whole wheat flour for a healthier option. This will create a slightly denser crust.
Garlic Herb Crust: Add 1-2 teaspoons of garlic powder and dried oregano to the dough mixture for extra flavor in the crust.
Thin Crust: Roll the dough out thinner for a crispier, crunchier crust.
Gluten-Free Option: Use a gluten-free all-purpose flour blend and add 1 teaspoon of xanthan gum to help the dough hold together.
Stuffed Crust: Before baking, fill the edges of the dough with cheese (such as mozzarella) and fold them over to create a stuffed crust pizza.

Storage/Reheating

Storage: If you’re not using all the dough right away, you can store it in the refrigerator for up to 3 days. Just be sure to wrap it tightly in plastic wrap or place it in an airtight container.
Freezing: You can freeze the dough for up to 3 months. After the dough has risen, divide it into portions, wrap it tightly in plastic wrap, and place it in a freezer bag. When ready to use, thaw the dough in the refrigerator overnight before using.
Reheating: If you have leftover pizza, reheat it in the oven at 375°F (190°C) for 5-10 minutes, or until the crust is crisp and the cheese is melted.

FAQs

1. Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. You don’t need to activate it with water; simply mix it with the flour and proceed with the rest of the recipe.

2. Can I make this dough in advance?

Yes! You can prepare the dough ahead of time, let it rise, and then refrigerate it. It will develop even more flavor as it sits in the fridge. Let the dough come to room temperature before rolling it out.

3. How do I know when the dough has risen enough?

The dough should double in size. You can also perform the “poke test”—lightly poke the dough with your finger, and if the indentation remains, it’s ready.

4. Can I make this dough without a stand mixer?

Yes! This recipe can easily be made by hand. Just knead the dough on a floured surface until smooth and elastic, about 8-10 minutes.

5. Can I use bread flour instead of all-purpose flour?

Yes, bread flour can be used in place of all-purpose flour for a chewier, thicker crust.

6. What if my dough is too sticky?

If your dough is too sticky, add small amounts of flour (one tablespoon at a time) until the dough becomes smooth and elastic. Be careful not to add too much, as it can make the dough tough.

7. How thick should I roll out the dough?

The thickness of the dough depends on your preference. For a thin crust, roll it out to about 1/4-inch thickness. For a thicker, chewier crust, leave it a little thicker.

8. Can I use this dough for other types of bread or rolls?

Yes! This dough is versatile enough to be used for other types of bread, rolls, or even focaccia. Just adjust the baking time accordingly.

9. Can I use the dough for a pizza on a grill?

Absolutely! Preheat your grill to medium-high, roll the dough out, and place it on the grill for 2-3 minutes before flipping it over and adding toppings. Close the lid to melt the cheese.

10. Can I make this dough without olive oil?

Yes, if you don’t have olive oil, you can substitute it with vegetable oil or another neutral oil. The olive oil adds flavor, but the dough will still work without it.

Conclusion

Making your own pizza dough from scratch is a rewarding experience that gives you a fresh, homemade pizza base that’s ready for any topping. This pizza dough recipe is simple, versatile, and yields a perfectly crispy, chewy crust that pairs beautifully with your favorite ingredients. Whether you’re making a quick dinner or preparing for a pizza night with family and friends, this dough recipe is your ticket to delicious homemade pizza!