Homemade Classic Pizza Dough Recipe

Introduction

Making your own pizza dough at home is easier than you might think, and it results in a deliciously crisp and chewy crust. This simple recipe uses basic ingredients and a straightforward process to create the perfect base for your favorite toppings. Get ready to impress with a homemade pizza night!

Ingredients

• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups lukewarm water
• 2 tablespoons granulated sugar
• 3 tablespoons extra virgin olive oil
• 3 to 3 1/2 cups all-purpose or bread flour
• 1 teaspoon salt
• Yellow cornmeal (for dusting)
• 1 tablespoon olive oil (for topping pizza)
• 1 cup marinara sauce
• Various toppings for pizza
• 1 1/2 cups shredded mozzarella or pizza blend cheese

Instructions

1. Step 1: Dissolve the yeast in the lukewarm water. In a stand mixer bowl or large mixing bowl, whisk together the dissolved yeast, sugar, and olive oil until combined.
2. Step 2: Attach the dough hook to the mixer. Gradually add 3 cups of flour and the salt, mixing until the dough pulls away from the sides of the bowl. Add additional flour as needed up to 3 1/2 cups to form a soft dough.
3. Step 3: Turn the dough onto a lightly floured surface and knead for 5–6 minutes until smooth. A plastic bench scraper can help with handling the dough.
4. Step 4: Lightly grease the mixing bowl with cooking spray or olive oil. Place the dough back in the bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour.
5. Step 5: Punch down the dough, then cover and let rise again until doubled, about 1 hour.
6. Step 6: Turn the dough onto a floured surface and divide into 4 rounds. Store any unused dough in a cooking spray–coated plastic bag in the refrigerator for up to 2 days or freeze for up to 1 month.
7. Step 7: For immediate use, loosely cover the dough rounds with plastic wrap and let rise in a warm spot until doubled, about 30 minutes.
8. Step 8: Place a pizza stone in the oven and preheat to 550°F (288°C).
9. Step 9: Roll out one dough round into a 12–14 inch circle. Sprinkle yellow cornmeal on a wooden pizza paddle and place the dough on top, shaking the paddle gently to prevent sticking.
10. Step 10: Spread olive oil over the dough with the back of a tablespoon, leaving a 1 to 1 1/2 inch border around the edge. Repeat with marinara sauce, and be sure to keep the dough moving on the paddle.
11. Step 11: Add your desired toppings and shredded cheese. Quickly slide the pizza onto the preheated pizza stone.
12. Step 12: Bake for 12–15 minutes until the crust is golden brown and the cheese is bubbly. Remove and serve hot.

Tips & Variations

• Use bread flour for a chewier crust or all-purpose flour for a lighter texture.
• If you don’t have a pizza stone, use a heavy baking sheet turned upside down and preheated in the oven.
• Allow the dough to rise slowly in the refrigerator overnight for deeper flavor.
• Try brushing garlic-infused olive oil on the crust before adding sauce for extra aroma.

Storage

Store unused dough in an airtight, oiled plastic bag in the refrigerator for up to 2 days or freeze for about 1 month. Let frozen dough thaw overnight in the refrigerator before using. Leftover baked pizza can be refrigerated for 3–4 days and reheated in a hot oven for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand on a floured surface. It may take a bit more time and effort, but the results are just as good.

How do I know if my yeast is still active?

When dissolved in lukewarm water with a little sugar, active yeast should start to bubble and foam within 5–10 minutes. If it doesn’t, the yeast might be expired or inactive, and it’s best to use fresh yeast.

Homemade Classic Pizza Dough Recipe

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★★★★★

4.6 from 147 reviews

• Author: Simon
• Total Time: 3 hours 35 minutes
• Yield: 4 pizzas 1x

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Description

This homemade pizza dough recipe yields a light, chewy crust perfect for your favorite toppings. Made with simple ingredients like active dry yeast, flour, olive oil, and sugar, it is easy to prepare with step-by-step instructions to achieve a pizzeria-quality pizza at home. The dough rises twice to develop flavor and texture before baking on a hot pizza stone for a crispy golden crust with bubbly melted cheese.

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Ingredients

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Dough

• 1 (0.25-ounce) packet active dry yeast (2 1/4 teaspoons)
• 1 1/2 cups lukewarm water
• 2 tablespoons granulated sugar
• 3 tablespoons extra virgin olive oil
• 3 to 3 1/2 cups all-purpose or bread flour
• 1 teaspoon salt

Topping Preparation

• Yellow cornmeal (for dusting)
• 1 tablespoon olive oil (for topping pizza dough)
• 1 cup marinara sauce
• Various pizza toppings of your choice
• 1 1/2 cups shredded mozzarella or pizza blend cheese

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Instructions

1. Dissolve Yeast: In a large bowl or stand mixer bowl, dissolve the active dry yeast in lukewarm water. Stir gently to combine.
2. Mix Ingredients: Add granulated sugar and 3 tablespoons of olive oil to the yeast mixture. Whisk together with a wire whisk to blend the ingredients.
3. Add Flour and Salt: Attach dough hook to stand mixer. Gradually add 3 cups of flour and 1 teaspoon salt to the wet mixture. Mix on low speed until the dough starts pulling away from the bowl sides. Add up to 1/2 cup additional flour if needed for a smooth dough.
4. Knead Dough: Turn the dough onto a lightly floured surface and knead by hand for about 5-6 minutes until smooth. Use a curved bench scraper to help remove dough from the bowl if needed.
5. First Rise: Lightly grease the mixing bowl with cooking spray or olive oil. Place the dough back in the bowl and cover tightly with plastic wrap. Let it rise in a warm place until doubled in size, about 1 hour.
6. Punch Down and Second Rise: Punch down the risen dough to release air. Cover and let rise again, until doubled, approximately another 1 hour.
7. Divide Dough: Turn dough out onto a floured surface and divide into 4 equal rounds. Store any unused dough in cooking spray–coated plastic bags; refrigerate up to 2 days or freeze up to 1 month.
8. Final Rise: For dough you plan to use immediately, cover the rounds loosely with plastic wrap. Let rise in a warm spot until doubled, around 30 minutes.
9. Preheat Oven: Place a pizza stone in the oven and preheat to 550°F (288°C) to ensure it is very hot for baking.
10. Roll Out Dough: Roll each dough round into a 12–14-inch circle on a lightly floured surface. Sprinkle a wooden pizza paddle with yellow cornmeal and place the rolled dough on top. Gently pull paddle back and forth to prevent sticking.
11. Add Oil and Sauce: Using the back of a tablespoon, spread 1 tablespoon olive oil over the dough, leaving 1 to 1 1/2 inches of crust without oil. Repeat by spreading marinara sauce over the oiled dough, again pulling the paddle carefully to avoid sticking.
12. Add Toppings and Bake: Arrange your favorite toppings and sprinkle cheese evenly on top. Quickly slide the assembled pizza from the paddle onto the hot pizza stone in the oven. Bake for 12-15 minutes until the crust is golden and cheese is bubbly and melted.

Notes

• The second rise is essential for developing the dough’s flavor and texture.
• If you don’t have a pizza stone, use an inverted baking sheet preheated in the oven.
• Adjust flour amount as needed for dough consistency; it should be slightly tacky but not sticky.
• Use a warm spot for dough rising, like near a radiator or oven light, to ensure proper yeast activation.
• Store extra dough properly to maintain freshness—freeze if not using within 2 days.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: pizza dough, homemade pizza, pizza crust, Italian pizza, pizza recipe