Pizza night, here we come! Dinner has gotten even easier with this straightforward pizza dough recipe. If you’ve ever wondered how to make pizza dough, these directions remove any complexities and give you an uncomplicated step-by-step process. There’s no need for a pizza stone, fancy flour, or complicated techniques. This seamless recipe is sure to become a staple in your home, just like it is mine!
These simple components make this the best pizza dough recipe because it makes a tasty crust that can be thrown together for a busy weeknight, or you can elevate your dough by adding dried spices and fancy toppings for more flavor and sophisticated pizzeria results. Use this recipe to impress both kids and peers in just 6 simple steps. For homemade pizza recipes to use this dough with, check out my cheese pizza, potato pizza, and pesto pizza recipe.
What You Need to Make This Recipe
Active dry yeast – this ingredient plays a huge role in helping the dough rise as it bakes, making for a light and airy crust. If you haven’t used active dry yeast before, don’t be intimidated! It is found at most local grocery stores and can come in a container of a few ounces or individual packets that hold 0.25 ounces, which is exactly what we need in this recipe.
All-purpose flour – the most widely available flour and great for thin crust or Neopolitan-style pizzas. Both bleached and unbleached flour will work for this recipe.
How to Make Pizza Dough
1. In the bowl of a stand mixer, stir together the warm water, yeast, and 1 teaspoon of sugar. Let the mixture stand until it is very frothy on top, 5 to 7 minutes.
2. Add the flour, olive oil, salt, and remaining 2 teaspoons of sugar to the bloomed yeast. Attach the dough hook and mix on low for about 1 minute.
3. Increase to medium-low speed and knead until the dough comes together in a ball, is smooth, and springs back when poked. This takes about 5 minutes.
4. Shape the dough into a tight ball and place it in a lightly oiled large bowl. Cover the bowl with plastic wrap and place it in a warm, draft-free place. Let the dough ball rise until it has doubled in size, about 1 hour.
5. Preheat the oven to 450°F. When the dough has doubled, punch it down and use a rolling pin.
6. Shape the crust into a 12” circle on a lightly floured surface. Make a thicker rim around the outside edge. Transfer the dough to a parchment paper-lined baking sheet or pizza pan, or use a pizza peel to place it on a stone, and reshape it into a circle if needed. Brush the rim with olive oil if desired, and top with sauce and your favorite toppings or as directed by your recipe. Bake for about 12 to 15 minutes or until the pizza crust is golden brown and the cheese is melted and bubbling.
Pro Tips For Making This Recipe
- Don’t use hot water. You will want to use water that is 100-100°F, or that is warm to the touch. Avoid using hot water, as it will kill the yeast and the dough won’t rise properly.
- Use Instant yeast for a faster rise. Instant yeast rises faster but also doesn’t need to be bloomed. If using instant (or rapid-rise) yeast, skip step 1 and whisk together the flour, instant yeast, sugar, and salt, in the mixing bowl. Add the water and olive oil, then continue as directed.
- Use bread flour or 00 flour for more chew. All-purpose flour makes great pizza dough, but if you want a slightly chewier crust, use the same amount of bread flour or 00 pizza flour. Some name 00 flour the best flour for pizza because it is finely ground Italian flour that contains less gluten than all-purpose or bread flour. Not everyone can notice the difference in taste, but pizza experts claim 00 flour will give you the perfect amount of elasticity in every bite.
- Flavor your crust. You can add dried herbs or other spices to flavor the dough. I like adding 1 tablespoon of Italian herb seasoning, dried basil, or garlic powder for extra flavor. Add seasonings when you add the flour.
- Mix the dough by hand. If you don’t have a stand mixer, you can easily make this dough by hand. Combine the ingredients as directed in a large mixing bowl and stir together with a wooden spoon. Once the dough has formed a ball, transfer it to a lightly floured surface and knead it by hand until it’s smooth and elastic.
Frequently Asked Questions
To store unbaked dough, lightly cover it with oil and store it in an airtight container or plastic bag for 1-2 days in the refrigerator. Using plastic wrap or an airtight container ensures that the dough will not dry out. You can also freeze it in a freezer-safe bag for up to 3 months. When you’d like to use the dough, let it come to room temperature before punching down and shaping as needed. If frozen, thaw it in the refrigerator overnight, Baked pizza can be stored in an airtight container in the refrigerator for 2-3 days or can be frozen in a freezer-safe container for up to 2 months.
For the best results, top your pizza with what’s most delicious to you! Pepperoni, crumbled Italian sausage, mozzarella cheese, sliced peppers and onions, and mushrooms are a great place to get started. Serve the pizza hot with a side of Greek salad, kale salad, or bowl of minestrone soup.
To make this dough ahead of time or to develop a more complex and authentic Italian flavor, proof the dough overnight. To do this, place the freshly kneading ball of dough into an oiled large bowl. Tightly cover the bowl with plastic warm and cold-proof it in the refrigerator for 1-2 days. If cold proofing, remove the dough from the fridge 2 hours before baking. Keeping the dough in the fridge for at least 24 hours ensures a light and fluffy crust while proofing for more than 3 days can result in a dense crust.
If you love this recipe try these out!
If you’ve tried this pizza dough recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Pizza Dough
Video
Equipment
Ingredients
- ¾ cup warm water (100-110°F) (180mL)
- 1 (.25-ounce/7g) packet active dry yeast
- 1 tablespoon granulated sugar divided
- 2 cups all-purpose flour (240g)
- 1 tablespoon olive oil pulse more for brushing
- ¾ teaspoon salt
Instructions
- In the bowl of a stand mixer, stir together the warm water, yeast, and 1 teaspoon of sugar. Let the mixture stand until it is very frothy on top, 5 to 7 minutes.
- Add the flour, olive oil, salt and remaining 2 teaspoons of sugar to the bloomed yeast. Attach the dough hook and mix on low for about 1 minute. Increase to medium-low speed until the dough comes together in a ball, is smooth, and springs back when poked, about 5 minutes.
- Shape the dough into a tight ball on the counter and place it in a lightly oiled large bowl. Cover with plastic wrap and place in a warm, draft-free place to rise until the dough has doubled in size, about 1 hour.
- Preheat the oven to 450°F.
- When the dough has doubled, punch it down and shape it into a 12” circle on a lightly floured surface, making a thicker rim around the outside edge. Transfer the dough to a parchment paper-lined baking sheet or pizza pan and reshape into a circle if needed. Brush the rim with olive oil if desired, and top with sauce and your choice of pizza toppings or as directed by your recipe.
- Bake for about 12 to 15 minutes or until the crust is golden brown and the cheese is melted and bubbling.
Notes
- Don’t use hot water. You will want to use water that is 100-100°F, or that is warm to the touch. Avoid using hot water, as it will kill the yeast and the dough won’t rise properly.
- Use Instant yeast for a faster rise. Instant yeast rises faster but also doesn’t need to be bloomed. If using instant (or rapid-rise) yeast, skip step 1 and whisk together the flour, instant yeast, sugar, and salt, in the mixing bowl. Add the water and olive oil, then continue as directed.
- Use bread flour or 00 flour for more chew. All-purpose flour makes great pizza dough, but if you want a slightly chewier crust, use the same amount of bread flour or 00 pizza flour. Some name 00 flour the best flour for pizza because it is finely ground Italian flour that contains less gluten than all-purpose or bread flour. Not everyone can notice the difference in taste, but pizza experts claim 00 flour will give you the perfect amount of elasticity in every bite.
- Flavor your crust. You can add dried herbs or other spices to flavor the dough. I like adding 1 tablespoon of Italian herb seasoning, dried basil, or garlic powder for extra flavor. Add seasonings when you add the flour.
- Mix the dough by hand. If you don’t have a stand mixer, you can easily make this dough by hand. Combine the ingredients as directed in a large mixing bowl and stir together with a wooden spoon. Once the dough has formed a ball, transfer it to a lightly floured surface and knead it by hand until it’s smooth and elastic.
