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.
You May Also Like
- Rosemary Focaccia
- Calzones
- Margherita Pizza
- Pesto Pizza with Fresh Tomatoes & Mozzarella
- 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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I wish you would give the weights of the dough for small and medium pizzas. Difficult to work it out.
1 1/4 cups +2TBS of water is not enough water. I had to add and additional cup.
Can the pizza dough for this recipe be used for the three-cheese white pizza with arugula and vise versa?
Yep!
I’m sorry if this has been asked already, but I could not find a reference. What are your thoughts on using 00 flour? Is this also called pizza flour? I have not used it before and want to learn more before attempting for this recipe. I have made this dough before as instructed, and thought it was great. Thank you.
I haven’t tried this with 00 (also called pizza) flour so can’t say for sure, but I think it’s worth a try. I’d follow the measurements in the recipe but add more water or flour if necessary to get to the right consistency (smooth and elastic). I’d love to hear how it turns out if you try it!
I used 00 flour and it came out fantastic. I needed about 1 tbls extra of four, to get the right consistency.
I came here to ask the same question regarding the 00 flour (picked up a bag of King Arthur at our grocery store). Thanks for sharing your results! The recipe on the bag includes an overnight rest but I don’t want to wait that long and I absolutely trust Jen’s recipes!
This recipe is amazing! I made this and I used a robust olive oil. My oven (it’s and xl personal oven/air fryer/confectionery oven/dehydrator) only goes to 450°f … I stretched the dough poked holes baked 7 minutes. Took it out and added the sauce as the recipe states, and put garlic butter (real butter) on the edges (for browning and crisping) and put back in the oven for 7 minutes. Took it out added added sauce in the dry spots, put the toppings, and put cheese on it. I baked for 7 minutes in the bottom self, and then moved to the middle rack until the cheese was as dark as I like it. Not on broil because I like my veggies a little more done. The crust was crisp the bottom was great. When you hold up a slice the end barely folds down! And no, I didn’t bake on stoneware.
Thank you for this recipe! It is my absolute favorite.
Thanks for all the great recipes! I have a proof setting on my oven and am wondering if I still need to cover the dough while it rises.
Thanks! Liz
Yes, I’d still cover it.
I’ve made many pizza doughs and this is by far the easiest yet tastiest dough ever! Everyone absolutely raves about how delicious is was. Bookmarking this page, because it’s now our go-to. 🙂
Thanks for all the terrific recipes!!! Would I need to adjust the Ingredients if I use pizza flour? Thanks, Liz
Hi Liz, I haven’t tried it so can’t say for sure but I think it’s worth a try. I’d follow the measurements in the recipe but add more water or flour if necessary to get to the right consistency (smooth and elastic). I’d love to hear how it turns out if you try it!
This dough is easy to make and delicious.Used the metric cup measurements using my scale with King Arthur A/P flour in the K/A mixer did not have to change a thing.The dough is the easiest pizza dough I have ever worked with,no rolling pin required.Made Jenn`s Margherita Pizza on a pizza stone in the gas grill outside (too hot for oven right now) and the results were delicious.My new go to p/d now.Thanks Chef Jenn,
I use pizza dough recipes that require weighing ingredients to ensure proper dough hydration.
This recipe had so many positive reviews so I decided to be lazy and give it a try.
I had to play around quite a bit with the flour/ water ratio. The dough was easy to manage and I thought it would be a winner, but nope. Way too dough-heavy and dry for my liking.
I’ll go back to the recipe from Roberta’s. It’s more challenging but the results are worth it.
We’ve been looking for a great pizza dough recipe and we finally found it!!! This is easy, tasty, chewy perfection. It works really great in my pizza oven. It works every time I make it.