Pizza Dough
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Elevate your homemade pizzas with this simple and delicious pizza dough, made with just five ingredients.
If you want to ensure a perfect crust for your homemade pizza, stromboli, or calzones, making your own pizza dough is the way to go. This simple process requires five basic ingredients — flour, salt, yeast, oil, and water — and takes only ten minutes to mix and knead. Just be sure to allow at least 90 minutes for the pizza dough to rise in a warm, draft-free spot in your kitchen before using it. This recipe makes 2 pounds of dough, which is enough for two large pizzas, four individual ones, two stromboli, or four calzones. You can make the dough up to two days in advance, and it freezes beautifully, too.
What you’ll need to make pizza dough
- Olive oil adds richness to the dough and helps it crisp up in the oven.
- A healthy dose of salt is added for flavor.
- Cornmeal is used to dust the baking sheet and keep the dough from sticking as it bakes; it also gives the crust a bit of extra crispiness and flavor.
- Yeast makes the dough rise. I use instant yeast, which may also be referred to as rapid-rise, quick-rise, or bread machine yeast (this is confusing, but they are all the same thing). Active dry yeast, often referred to as regular yeast, may also be used, but it will lengthen the rising time by about 50%.
Step-By-Step Instructions
Mix the Dough
To begin, combine the flour, yeast, and salt in the bowl of a stand mixer.
Stir with a spoon to combine, and then add the oil and warm water.
Stir until the dough comes together into a shaggy mass.
Knead the Dough
Fit the mixer with the dough hook and knead on medium-low speed until the dough is smooth and elastic, 5 to 7 minutes. (Alternatively, you can knead the dough by hand.)
Let the Dough Rise
Transfer the dough to a lightly oiled large bowl.
Cover the bowl with plastic wrap or a damp kitchen towel, and let the dough rise in a warm place until it has doubled in size, 1 to 2 hours.
There are a number of options that will work as places to let your dough rise: a sunny spot in your house, next to a heating vent (during colder months), or even on top of a kitchen appliance that generates a bit of heat as it runs (like your fridge). If you’re lucky enough to have a proof setting in your oven, use that. If not, but you’d like to use your oven, switch on the oven’s internal light; it will generate enough warmth to provide a good environment for the dough to rise.
After the dough has risen, punch it down.
Place the dough on a lightly floured surface. Cut the dough in half and roll each piece into a ball. If you’re not using the pizza dough right away, lightly coat the dough ball(s) with olive oil. Place into freezer bag(s) and seal shut, squeezing out all the air. Refrigerate for up to 2 days. When ready to use, let the dough sit out on the countertop for 30 minutes to warm up before stretching.
Cover the dough with a damp kitchen towel and let it rest for 15 to 20 minutes.
As you can see, it will rise a bit.
Shape the Dough
When it comes time to shape the pizza dough for baking, you can stretch it into any shape, size, or thickness you like (just keep in mind that a thicker crust will take longer to bake). Simply press and stretch the dough using your hands, dusting with more flour if necessary.
General Baking Instructions
Every pizza recipe is a little different, but as a general guideline:
- Preheat the oven to 500°F and set an oven rack in the bottom position. Dust a 13×18-inch baking sheet lightly with cornmeal.
- Place the stretched dough on the baking sheet, and gently stretch it out again so that it maintains its shape.
- Spread your sauce over the dough, leaving a 1/2-inch border around the edges. Slide the baking sheet into the oven and bake for 5 to 7 minutes, until the crust is partially cooked. Remove from the oven and scatter the cheese and toppings over the sauce. Slide the pan back into the oven and cook until the crust is golden brown and the cheese is melted and bubbling, 4 to 6 minutes more.
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- Calzones
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- Challah
- Soft Pretzels
- Stromboli
- Pierogi
Frequently Asked Questions
Yes, if you’re not using the pizza dough right away, after the initial rise, lightly coat the dough ball(s) with olive oil. Place into freezer bag(s) and seal shut, squeezing out all the air. Refrigerate for up to 2 days. When ready to use, let the dough sit out on the countertop for 30 minutes to warm up before stretching. The dough can also be frozen for up to 3 months. When ready to use, defrost in the refrigerator overnight (or for at least 12 hours), and then let it warm up on the countertop for about 30 minutes before stretching and proceeding with your pizza recipe.
Yes but the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the warm water and let it sit until frothy, about 10 minutes. Following that, add it to the mixing bowl with the flour, oil, and salt and proceed with the recipe.
Video Tutorial
Pizza Dough
Elevate your homemade pizzas with this simple and delicious pizza dough, made with just five ingredients.
Ingredients
- 4 cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for dusting
- 1 tablespoon instant/quick-rise yeast
- 2¼ teaspoons salt
- ¼ cup extra-virgin olive oil
- 1¼ cups plus 2 tablespoons warm water (see note)
- Cornmeal, for dusting the pan before baking
Instructions
- Combine the flour, yeast, and salt in the bowl of a stand mixer. Stir with a spoon to combine. Add the oil and water and stir until the dough comes together into a shaggy mass. Fit the stand mixer with the dough hook and knead on medium-low speed until the dough is smooth and elastic, 5 to 7 minutes. (Alternatively, you can knead the dough by hand.) The dough should be slightly tacky and cling just to the bottom of the bowl; if it seems too dry during the kneading process, add 1 tablespoon of water. If it seems too sticky, add 1 tablespoon of flour.
- Dust your hands with flour, then gather the dough into a ball and transfer it to a lightly oiled large bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm place until it has doubled in size, 1 to 2 hours.
- When the dough has risen, punch it down and place on a lightly floured surface. Cut the dough in half and roll each piece into a ball.
- If you’re not using the dough right away, lightly coat the dough balls with olive oil. Place into freezer bags and seal shut, squeezing out all the air. Refrigerate for up to 2 days. When ready to use, let the dough sit out on the countertop for 30 minutes to warm up before stretching. The dough can also be frozen for up to 3 months. When ready to use, defrost in the refrigerator overnight (or for at least 12 hours), and then let it warm up on the countertop for about 30 minutes before stretching and proceeding with your pizza recipe.
- If you're planning to use the dough right away, cover the dough balls with a damp kitchen towel and let rest for 15 to 20 minutes (the dough will rise a bit). Using your hands, stretch the dough to the desired shape. Proceed with your pizza recipe, or follow the general baking instructions below.
- General Baking Instructions: Preheat the oven to 500°F and set an oven rack in the bottom position. Dust a 13x18-inch baking sheet lightly with cornmeal. Place the stretched dough on the baking sheet, and gently stretch it out again so that it maintains its shape. Spread your sauce over the dough, leaving a ½-inch border around the edges. Slide the baking sheet into the oven and bake for 5 to 7 minutes, until the crust is partially cooked. Remove from the oven and scatter the cheese and toppings over the sauce. Slide the pan back into the oven and cook until the crust is golden brown and the cheese is melted and bubbling, 4 to 6 minutes more. Remove the pizza from the oven and transfer to a cutting board. Slice and serve.
- Note: Active dry yeast may be used instead of instant yeast, however the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the warm water and let it sit until frothy, about 10 minutes. Following that, add it to the mixing bowl with the flour, oil, and salt and proceed with the recipe.
- Note: The water should be warm to the touch — not hot — as anything over 130°F will kill the yeast and keep the dough from rising. It’s not necessary to measure the temperature, but you’re aiming for around 105°F.
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Made this pizza dough for supper tonight, fantastic flavor! Baked one one, froze one. Can’t wait to try another recipe with it.
When I made this recipe this week, I used pampered chef stoneware baking sheets. I usually use them when making pizza and I get a lovely crust. I made the recipe as written, and found that the sides of the crust brown nicely with a few extra minutes, but the bottom stayed quite soft and white. didn’t preheat the stoneware because I wasn’t confident I would be able to stretch the onto the baking sheet if it were hot. The dough was amazing to work with, and the taste was lovely, but I’m wondering if you had any suggestions on how I could get a crisper brown crust on the bottom? I did use the cornmeal, and I did not brush the crust with olive oil or anything. I did do the pre-bake
Hi Shawna, I suspect the problem is that the stoneware wasn’t hot. I’d suggest preheating the stoneware and then using a Pizza peel to put the dough on the pan. If you don’t have a pizza peel I don’t want to buy one, I’d use a baking sheet. Hope that helps!
Jenn, Is this AP or bread flour?
AP 🙂
I just made this exactlyas written although I weigh my flour for best result 480g, it was absolutely perfect. Only let rise for 1hr. We were hungry. Used this recipe for ONE 13×9 pan with rounded crust edges. Poked holes in streached dough, sauce cheese, cooked crumbled Baccon, sliced chorizo salami, salted the top with Redmond salt, egg washed around the crust. Cooked it for 13 mins at 450ish. Absolutely smashhhhhed this pizza. Saved this for next time. Tbh I will legit print and laminate this. Thank you so much for this extremely easy recipe!!!
Jenn, this is my no fail pizza dough recipe so thank you! But I’d love to use half regular flour and half white whole wheat flour. Any suggestions on how to tweak the recipe for this?
Hi Ashley, so glad you like it! I don’t think you’ll need to make any tweaks to use half white whole wheat. I’d love to hear how it turns out!
Hi Jen, I loved this recipe. Just the right size for two good sized pizza’s.
After I made this recipe I noticed that your recipe doesn’t have any sugar in it while most other pizza dough recipe’s have some amount of sugar or honey in it. I thought sugar was needed to help feed the yeast and help it to rise?
Hi Rob, Glad you liked the dough! Yeast doesn’t need sugar to help it rise. It actually makes its own by turning some of the starch in flour into sugar.
No need for sugar — it will burn and your dough will be blackened and taste bitter. Always be careful with high temperatures in what ever you’re cooking that has sugar in it. BBQ sauce is notorious for this.
Hello,
I was wondering if you could go over the instructions to freeze this dough please?
Hi Sally, If you’d like to freeze the dough, lightly coat the dough balls with olive oil. Place into freezer bags and seal shut, squeezing out all the air and freeze for up to 3 months. When ready to use, defrost in the refrigerator overnight (or for at least 12 hours), and then let it warm up on the countertop for about 30 minutes before stretching and proceeding with your pizza recipe.
I was wondering if I cut this recipe in half would I get the results?
Thanks!
Georgia
Sure!
I’d like to try making my own pizza dough- I was wondering if cutting this recipe in half would give the same results? I’m single & ready only want to make a small pizza 8-9” size. . I thought if halving this recipe works & only use 1/2 of the dough & freeze the other half would work?
Thanks!
Georgia
Hi Georgia, what you’re suggesting should work. Hope you enjoy!