Homemade pizza dough is the heart and soul of any great pizza night. It’s soft yet chewy, with a slightly crisp crust that just can’t be beat when fresh out of the oven. The ingredients are simple—flour, yeast, water, a bit of salt, and olive oil—but when combined with a little patience, they create the perfect base for all your favorite toppings.
I love making homemade dough because I can tweak it just the way I like, whether that means a thicker crust for a hearty slice or a thin, foldable crust for more of a classic feel. There’s something really satisfying about mixing it by hand and watching it rise, knowing that all those bubbles inside will lead to a light and airy crust. I usually recommend letting it rest in a warm spot for at least an hour, which makes a big difference in texture and flavor.
Once the dough is ready, the fun really begins—whether you’re going for a simple margherita, loaded with veggies, or even a dessert pizza with fruit and chocolate. I find that homemade dough makes every bite feel just a little more special. Plus, there’s no better way to bring friends or family together around the table than by rolling out your own dough and sharing the pizza you created with your own two hands.
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Key Ingredients & Substitutions
Flour: I recommend all-purpose flour since it gives the dough good structure and chewiness. Bread flour is a great alternative if you want a chewier crust, while whole wheat flour will add nuttiness but can make the dough denser.
Yeast: Active dry yeast is ideal here for a nice rise and flavor. You can substitute with instant yeast by reducing the amount slightly (about 25% less) and mixing it directly with the flour.
Olive Oil: Adds flavor and helps the dough’s texture. If you don’t have olive oil, vegetable or canola oil will work fine, but olive oil gives that classic pizza taste.
Water: Use warm water that feels a little warmer than body temperature—not too hot or it can kill the yeast. Tap water works well, but filtered water can give a cleaner flavor.
How Do I Get My Dough Just the Right Texture?
Getting the perfect pizza dough texture means giving the gluten time to develop and resting the dough properly.
- Kneading: Knead for at least 8-10 minutes. The dough should be smooth, elastic, and slightly tacky but not sticky. If it sticks to your hands, dust with a little flour.
- First rise: Let the dough double in size in a warm spot. This helps the yeast create air pockets, making your crust airy and soft inside.
- Second rise (optional): Resting the shaped dough for 20-30 minutes before stretching relaxes the gluten, making it easier to stretch without snapping back.
- Stretching: Use your fingers and hands to gently stretch the dough instead of rolling pins to keep the air bubbles intact for a lighter crust.
Equipment You’ll Need
- Large mixing bowl – perfect for combining and letting your dough rise without spilling.
- Measuring cups and spoons – help you get the flour, yeast, and other ingredients just right.
- Wooden spoon or dough scraper – great for mixing the dough and scraping sticky bits off the bowl.
- Clean kitchen towel or plastic wrap – covers your dough during rising to keep it warm and moist.
- Baking sheet or pizza stone – a pizza stone crisps up the bottom perfectly, but a baking sheet works well too.
- Pizza peel or flat baking tray – helps you transfer the pizza in and out of the oven easily.
Flavor Variations & Add-Ins
- Herbed dough – add dried oregano, garlic powder, or rosemary into the flour for extra flavor right in the crust.
- Whole wheat blend – swap half the flour with whole wheat for a nuttier taste and more fiber.
- Cheese-stuffed crust – fold shredded mozzarella into the edges before baking for a melty surprise.
- Spicy crust – mix in a pinch of chili flakes or cayenne pepper to give your dough a subtle heat.
Homemade Pizza Dough
Ingredients You’ll Need:
- 3 1/2 cups (440g) all-purpose flour, plus extra for dusting
- 1 1/2 cups (360ml) warm water (about 110°F / 45°C)
- 2 1/4 teaspoons (1 packet or 7g) active dry yeast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon sugar
How Much Time Will You Need?
This dough recipe takes about 15 minutes of hands-on prep time, plus 1 to 1.5 hours for the first rise. If you choose to do the optional second rise, add another 20-30 minutes. Baking time is about 10-15 minutes. So plan for roughly 2 hours total from start to finish.
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, stir the sugar into warm water. Sprinkle the yeast on top and let it sit for 5-10 minutes until it becomes frothy. This means your yeast is alive and ready!
2. Mix Dry Ingredients:
In a large bowl, combine the flour and salt, mixing them evenly.
3. Combine Wet and Dry Ingredients:
Make a well in the center of the flour mixture. Pour in the yeast mixture and olive oil. Stir with a wooden spoon or your clean hands until the dough starts coming together.
4. Knead the Dough:
Transfer dough to a floured surface and knead for 8-10 minutes. You want a smooth, elastic ball that’s slightly sticky but not overly so. Sprinkle a little flour only if it’s too sticky.
5. First Rise:
Lightly oil a large bowl and place your dough ball inside. Cover with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for 1 to 1.5 hours until it doubles in size.
6. Shape the Dough:
Punch down your dough to release bubbles. Turn it onto a floured surface and divide it if you want two pizzas, or keep it whole for one pizza. Shape each into a tight ball.
7. Optional Second Rise:
Let the dough rest under a towel for 20-30 minutes. This relaxes the gluten so the dough stretches easily.
8. Stretch and Assemble:
Using your hands, stretch or roll out the dough to your desired size and thickness. Transfer it carefully onto a floured pizza peel or baking sheet.
9. Top and Bake:
Add your favorite sauce, cheese, and toppings. Bake in a preheated oven at the highest temperature (475°F to 500°F / 250°C to 260°C) on a pizza stone or baking sheet for 10-15 minutes until the crust is golden and toppings are bubbly.
10. Serve:
Remove your pizza from the oven. Add fresh basil if you like. Slice and enjoy your homemade pizza!
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes! Instant yeast can be used as a direct substitute. You can mix it right into the flour without proofing. Use about 25% less than the amount of active dry yeast called for.
Can I Make the Dough Ahead of Time?
Absolutely. After the first rise, you can refrigerate the dough for up to 24 hours. Just bring it back to room temperature before shaping and baking.
How Should I Store Leftover Dough?
Wrap the dough tightly in plastic wrap and store it in the fridge for up to 2 days. For longer storage, freeze it in an airtight bag for up to 3 months. Thaw in the fridge overnight before use.
What’s the Best Way to Stretch the Dough?
Use your fingers to gently press and stretch from the center outward, rotating the dough often. Avoid using a rolling pin to keep the air bubbles intact for a lighter crust.
