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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Once upon a time, when I saw yeast on a recipe it sent me running for the hills! The temperature of the water, what if it doesn’t rise, the amount of time it takes, all left me not confident in tackling the ingredient. Not this time! This weekend we made your pizza dough and the margherita pizza and it was absolutely amazing, and just like you said it would rival our favorite pizzeria! This recipe is so really well put together, love the photos, and it was a success! Now I’ll be making this once a month! Thank you for sharing!
Hello Jenn, hope you and your family are well.
Question 1: can the dough be rolled and then frozen or is it best to freeze the dough in balls?
Question 2: can I make a complete pizza and freeze it unbaked to pull out later?
Thanks!
Hi Ellen, while you could roll out the dough and freeze it, it’s likely to lose its shape a bit when thawing and will need some reshaping (so not sure you’ll save much time there). And while I’ve never done it, I do think you could make a complete pizza and freeze it unbaked. If you do that, I bake it directly from the freezer. Please LMK how it turns out if you try it!
Hi Jenn,
I’m excited to make this recipe and was wondering if I can use the same measurements of flour if I use Caputo’s Pizza flour 00? Thanks!
Hi Sarah, 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!
Hi, Jenn, any thoughts as to if this dough could work for individual grilled pizzas? Thanks!
Hi Sue, Without having tried it, it’s really hard to say — I’m sorry I can’t be more helpful! (If you do try it, I’d love to hear how it turns out!)
Well, we just tried this… The recipe works beautifully for the individual grilled pizzas. I followed your instructions but then divided into 4 sections. We grilled the first side over medium /medium high heat. Oiled the grill (canola oil) and both sides of the individual pizzas crusts (EVOO). After grilling on the first side we added the toppings and popped them back on to finish. Now I’m making more and will grill the first side and then freeze so I can pull them out, thaw and then finish topping and grilling later this week. Easy dough to work with – thanks as always. 😊 And, it’s mighty good just grilled on both sides and eaten warm! That isn’t helping my supposed low carb diet, though. 😏
Thanks so much for reporting back – sounds like they worked out great! I’m sure other readers who are considering grilling them will appreciate your detailed follow-up. 🙂
Hi Jenn!
This is going to be one of the first recipes we try in our new kitchen when it’s done next week! We have a variety of olive oils, some of which are flavoured, and we were wondering if we used one with a garlic or harissa flavour, would that change the texture or would it only add flavour to the crust?
Happy Canada Day and 4th of July!
Tina
Hi Tina, it shouldn’t change the texture at all — just add a different flavor. Hope you enjoy (and enjoy your new kitchen)!!
I really liked this recipe ! The only thing I changed was adding some sugar to my yeast. I only had instant yeast, so I did what was recommended and put it in warm water for ten minutes. I’ve had some issues with my yeast rising recently, so I added about 1.5 teaspoons of sugar to the one cup of water and yeast mixture. It rose super well after that ! I also really enjoyed the idea of baking the pizza for a bit first, and then adding the toppings after. That definitely affected how well it was cooked through, and I’ll be doing it again with my pizza dough to make sure it’s not doughy or undercooked while the top is getting overdone. As a tip, if you have the dough a little thicker it helps to brush the crust will olive oil at the same time you put the toppings on. But, if it’s on the thinner side, it’ll burn, so be cautious. Also, the crumb of the dough was great and a little crumbly, and it had a good taste from the salt and olive oil. I wouldn’t use this recipe if I’m looking for a thicker pizza crust like Sicilian since I don’t think it’s rich enough, but for thinner, ‘regular’ pizza I’m definitely going to make this recipe again !
Hi Jenn,
We tried this and the flavor was really good but we like a very chewy crust. I want it to bend but not snap in half. I got really great bubbles in the crust but they were firm and cracked; I want them to be softer and deflate a little coming out of the oven. How can I tweak the recipe? I thought maybe adding 2 or 3 more tablespoons of oil? I would appreciate any tips because I really like the flavor of this recipe. Thanks Jenn!
Hi Turtle, I think adding more oil would actually make the crust crispier, not chewier. If you’re using my baking instructions, when the crust goes in the oven for the first round of baking, I’d cut the baking time in half, leaving it in for about 3 minutes and 30 seconds instead of 7. Hope that helps!
Perfect dough. I made it exactly as directed–the pictures and narrative are always such a help on a recipe like this. I’d always made dough in my food processor, so this was a great reason to switch to the KA mixer. Rave reviews from my family! Another keeper! Next time, I’ll double it–with teens, this pizza went fast!!!
Hi Jen,
I’m looking forward to trying this pizza. Would you recommend cooking in a cast iron pan?
Thank you.
Jan
Sure, Jan – that would work well. Enjoy!
I enjoyed the pizza dough, thanks. Since I did not have a use for a second pizza crust, I planned ahead to use the other half for rolls. My topping for the rolls was coarse salt and caraway seeds, a combo I rarely have, but have enjoyed since I was a kid. One crust and a dozen rolls.
The second time I made the dough, I used the other half rolled very thin for crackers with assorted toppings.
Very easy and delicious.
Actually, this is very similar to my bread recipe, sans sugar, so really glad to hear your idea for buns. It’s always great to have buns in the freezer when I make Jen’s beef and carrot stew. Thanks – Andrea
Everything I make of yours has been a hit so far…want to try this pizza dough today. Hungry teenage boys in the house…can this recipe be doubled for 2 large pizzas? Can I make it at one time in the Kitchen Aid and follow your instructions but just divide accordingly?
Sure, Jennifer – so long as your KitchenAid is large enough. 🙂
Thanks Jenn. After I couldn’t find my dough hook and had to start it with the paddle and finish by hand, I decided to do 2 quick separate batches. Turned out perfectly! Family raved! Now what will I make today…;)
Glad it worked out well and that everyone enjoyed! 🙂
Perfect pizza dough! I made garlic fingers and pepperoni pizza.. it was delicious. I made pizza dough by hand, it stretched so easily and never broke.
Your pizza sauce is lovely too!