Homemade Pizza Dough Recipe

Introduction

Making your own pizza dough at home is easier than you might think and results in a fresh, delicious crust that’s perfect for any toppings. This simple recipe uses basic ingredients and allows the dough to rise for a light, chewy texture. Get ready to impress with homemade pizza from scratch!

Ingredients

• 2 teaspoons active dry yeast
• 1 1/2 cups warm water (not boiling)
• 4 cups all-purpose flour
• 1 teaspoon sea salt
• 1/3 cup extra virgin olive oil

Instructions

1. Step 1: Sprinkle the yeast over the warm water and set aside for 5 minutes until the yeast becomes foamy.
2. Step 2: In a large bowl, combine the flour and sea salt.
3. Step 3: While stirring, slowly drizzle the olive oil into the flour mixture until fully combined. The mixture will look crumbly.
4. Step 4: Pour the yeast-water mixture into the flour mix and stir until the dough comes together into a ball. Turn the dough onto a lightly floured surface and knead for 5–10 minutes until it becomes less sticky and elastic.
5. Step 5: Shape the dough into a ball and place it in a large bowl coated with olive oil. Cover with plastic wrap and let it rise in a warm spot for 1½ to 2 hours, or until doubled in size.
6. Step 6: Punch down the dough to release air.
7. Step 7: Divide the dough into 3 equal portions and store each in a Ziploc bag in the refrigerator for up to 5 days.
8. Step 8: Before using, bring the dough to room temperature. Press each portion into a large round, brush with olive oil, and add your favorite sauce and toppings.
9. Step 9: Bake the pizza in a preheated oven at 500°F for 10–12 minutes or until the cheese melts and the crust is golden and cooked through.

Tips & Variations

• For a crispier crust, try baking your pizza on a preheated pizza stone or steel.
• Add a teaspoon of sugar to the yeast mixture to help activate the yeast faster.
• Use bread flour instead of all-purpose flour for a chewier texture.
• For a whole wheat version, substitute half of the flour with whole wheat flour, but you may need to adjust the water slightly.

Storage

Store the shaped dough portions in airtight bags in the refrigerator for up to 5 days. For longer storage, freeze portions for up to 3 months, thawing in the refrigerator overnight before use. After baking, leftover pizza keeps well in the fridge for 2–3 days; reheat in a hot oven or skillet to keep the crust crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use slightly less (about 1 3/4 teaspoons), and you can mix it directly with the flour without proofing in water.

Do I have to let the dough rise twice?

This recipe calls for one rise after kneading. Punching down and portioning the dough before refrigerating allows for a slow second rise in the fridge, enhancing the flavor and texture.

Homemade Pizza Dough Recipe

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4.5 from 84 reviews

This homemade pizza dough recipe is a simple and classic way to create a soft, chewy crust perfect for your favorite pizzas. Made with basic ingredients like active dry yeast, flour, olive oil, and salt, this dough rises beautifully to provide the perfect base for baking at home.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 27 minutes
• Yield: 3 pizzas 1x
• Category: Baking
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 teaspoons active dry yeast
• 4 cups all-purpose flour
• 1 teaspoon sea salt

Wet Ingredients

• 1 1/2 cups warm water (not boiling)
• 1/3 cup extra virgin olive oil

Instructions

1. Activate Yeast: Sprinkle the active dry yeast over the warm water and let it sit for 5 minutes until it becomes foamy, indicating the yeast is alive and active.
2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour and sea salt thoroughly to ensure even seasoning throughout the dough.
3. Add Olive Oil: While stirring the flour mixture, slowly drizzle in the extra virgin olive oil until fully combined; the mixture will be crumbly but well mixed.
4. Combine Yeast and Flour Mixtures: Pour the foamy yeast water into the flour mixture and stir until the dough starts to come together in a ball.
5. Knead Dough: Turn the dough onto a lightly floured surface and knead it for 5 to 10 minutes, until it becomes less sticky and develops elasticity indicating good gluten development.
6. First Rise: Shape the kneaded dough into a ball and place it into a large bowl coated with olive oil. Cover with plastic wrap and leave it in a warm spot to rise for 1 ½ to 2 hours, or until it doubles in size.
7. Punch Down Dough: Gently punch down the risen dough to release the trapped air bubbles from the fermentation process.
8. Divide and Store: Divide the dough into 3 equal portions, place each in a Ziploc bag, and refrigerate for up to 5 days until ready to use.
9. Bring to Room Temperature and Shape: Remove the dough from the refrigerator, let it come to room temperature, then press into a large round shape on a baking surface. Brush with olive oil and add your preferred sauce and toppings.
10. Bake Pizza: Bake the prepared pizza in a preheated oven at 500°F (260°C) for 10-12 minutes, or until the cheese has melted and the crust is cooked through and golden brown.

Notes

• Make sure the water is warm but not boiling to avoid killing the yeast.
• Kneading is crucial to develop gluten, which gives the dough structure and chewiness.
• Allow the dough to rise in a warm place to speed up the fermentation.
• Refrigeration improves flavor and texture but bring dough back to room temperature before baking.
• Adjust baking time based on oven variances and thickness of the dough.

Keywords: homemade pizza dough, pizza crust recipe, easy pizza dough, classic pizza base, Italian pizza dough