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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Comments
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Made this today using the recipe from the first cookbook. I followed the directions and baked in a 18 inch round cast iron fry pan (one pie at a time). The crust was so good and the combination of minced garlic and the cheeses was spot on as well as the arugula lemony topping – so good.
I had leftover chicken parm and warmed up the pizza and put that on top and had that for dinner.
Jenn, you are the reason that my Kitchen Aid mixer is out on my countertop all of the time now. I’ve made so many of your recipes and all have been delicious. Nothing makes me crazier than making a recipe that turns into a waste of time and ingredients and since I’ve been following your recipes I’ve never had that happen.
💗
Do you use weight measurement (grams) when you develop your recipes and convert to volume (Cup) measurement for the printed recipes?
Hi Ross, I mostly use cup measures when cooking at home and covert to metric for readers to who prefer to use it.
I made this last night, using the “older” recipe from your first cookbook. Came out great! The first pizza dough that didn’t spring back when stretched (yay!). The flavor was great and it made two good sized rectangular pizzas that I baked on my USA cookie sheets. Thanks for my success!
I love this recipe. Made it a few times, with the same mistake occurring. The dough comes out perfect every single time. As instructed, I partially bake the crust with the sauce on it, I add the toppings and cook for the specific time range but, the cheese isn’t melted and certainly not browned in any areas. We always put it back in the oven and get the desired melted and browned cheese, but the crust is so hard, it’s not edible. What am I doing wrong? Should I bake it on the top self the second time in the oven? Pls help, Jenn! We love all you recipes and have both of your cookbooks. You are my go-to for cooking and baking.
Hi Sue, So glad you enjoy the recipes! I’m not sure why that’s happening – sounds like it could be an oven temperature issue. Going forward, I would just add the cheese and toppings at the beginning with the sauce.
That!s exactly what cit could be. We have nothing but trouble with inconsistent oven temps even with it Re-calibrated often and a thermometer inside the oven. Three of the same type will give us three different readings. Thank You! I keep a more vigilant eye. next time.
Hi Jenn,
Could you please give the weight of the flour rather than the measurements? I weighed my flour to be 480 grams (120 gms per cup) and the dough was way too wet. Ended up adding 4 tablespoons more of flour and the dough still seems wet. Crossing my fingers here….
Hi Susan, The great majority of my recipes (including this one) include conversions to metric/weight measurements. To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. I know you’ll see some variation online if you convert cups to grams, but everytime I’ve weighed my flour, it comes out to 130 grams per cup, so that would account for the discrepancy. Hope the crust came out okay!
I’ve wondered many times what 1 cup of flour weighs with your way of measuring and only found the button to switch from metric to cup measurements when I saw your response here! That’s so helpful to have that feature!!
Hi Jenn:
As someone with Celiac disease, I am always looking for ways to make recipes gluten free. Can the pizza dough recipe be made with gluten free flour? I typically use Cup for Cup when baking so substituting is easy. Really enjoy your recipes.
Hi Susan, I’ve never tried myself but I think it should work. Please LMK how it turns out!
A newly purchased pizza oven and so trawled through numerous recipes for a pizza dough. Yours was the first I tried and it was just perfect from ease of making , taste and consistency. Just delicious! I’m sticking with this one, thank you.
Hi Susan,
Just wondering if you ever tried this with GF flour-curious how it came out. Thanks!!
Susan,
Did you ever give this a try with gf flour? Would love to hear how it turned out!
Jenn,
You always give us wonderful recipes and this recipe is no exception! I really like this pizza dough! I also use it with your Stromboli recipe and it is DELICIOUS! I have such confidence in your recipes that I made the pizza dough for homemade pizza for a friend for lunch without testing it. Thank you for these tried and true recipes!
💗
Love this pizza dough recipe and the margarita pizza recipe as well. I am purchasing new pans similar to ones you use that have the ridges
The one I’m considering is by USA.
All the pans I’ve researched say “safe to 450 degrees”. Which brand of pans do you use , since these recipes call for 500 degrees baking-temperature ? Thank you for assisting. My family asks for your pizza recipes so frequently!
Glad you like the dough! I use USA pans and love them! This is the one I have and I’ve never had a problem with using them in a 500 degree oven. In case it’s helpful, you can see all my favorite baking pans here.
I read through the comments and was surprised that some did not like this. I have made this recipe many times- both the old and the new one. I think it is the best and so do all the folks I made it for. I have to say above and beyond a wonderful and easy crust- it is so much fun to make a bunch of dough and have a pizza party. We have done this twice this week! What a great time and great memories! So, not only do you give us wonderful recipes and ideas, you help very much in making happy occasions for family and friends. I probably would have given up on cooking much if I had not started using your recipes- I am now confident and don’t stress about it anymore! Back to the pizza dough: I have made this with AP flour, a mix of 00 flour and bread flour-all are wonderful! Probably the 00 flour makes it an easier dough to come together- but all have brought many compliments. I divide this recipe into 3 small balls of dough, put them in plastic bags and everyone gets their own bag-From there they form their crust and add the toppings of choice. Also, I forgot to buy pizza sauce last time and used your sauce from your margarita pizza recipe. It was so easy, so fresh, and so delicious! I will just make this in the future for our pizza sauce. One thing I do recommend is the yeast from. King Author Flour and their pizza seasoning. So good! Thank you so much Jenn for your great recipes! They have made our family occasions so very nice and fun!
You must have a lot friends who writes without really try the recipe. 4 cups of flour and 1 and whatever of water don’t give you a dough.
If you simply mixed flour and water, then no, that doesn’t give you dough😂 but if you add ALL the ingredients, as listed on the recipe, then perhaps that’ll give you the dough 🤷🏻♀️