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    Home » Recipes » Breads » Pizza Dough Recipe

    Pizza Dough Recipe

    Published: April 27, 2018 · Modified: May 22, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    With just a few ingredients you can make an awesome homemade pizza dough perfect for pizza; an easy treat that's sure to please!

    A ball of Pizza Dough ready to be rolled out.
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    Pizza Dough on a marble counter.
    A ball of pizza dough in a glass bowl.
    Rolling out pizza dough.
    A lightly floured ball of pizza dough.
    CHeese being added to a pizza.
    Sauce getting added to a pizza.
    Pizza dough rising in a bowl.
    A top-down view of pizza dough.
    A ball of pizza dough on a marble table.
    A disk or pizza dough.
    Pizza dough in a mixer.
    A finger pressing pizza dough.
    Dough getting kneaded.
    Dough getting punched.
    Pizza dough getting stretched.
    Pizza Dough next to a rolling pin.
    Pizza Dough
    Pizza Dough on a counter.
    Pizza Dough rising in a glass bowl.
    Pizza dough ready for sauce.

    Making pizza dough at home is really easy and there’s none of the exact proofing time and perfect kneading technique required by some finicky bread recipes. Pizza night here we come! 

    What You’ll Need for This Recipe

    Ingredients for making blueberry muffins on a counter.

    Flour: All purpose works well but for a thicker crust use bread flour. AP flour gives a slightly chewier, thinner crust.

    Olive oil: You can definitely use vegetable oil if that’s what you have on hand.

    How to Make Pizza Dough

    Yeast, water, sugar and flour getting mixed.

    1. I like to make pizza dough in my stand mixer since it does almost all the work for me but you can TOTALLY make this by hand. In either case you’ll start off by warming either a large bowl or the bowl of your mixer. Add warm water and swish it around a few times then dump it out.

    Now add your warm, roughly 100F, water, the yeast and half the sugar. Give them a mix and set aside for about 7 minutes. When you see the mixture is bubbling as above then you’ll know it’s ready. 

    2. Mix the four, salt, and remaining then dump into the water mixture and attach the dough hook. 

    Pizza Dough getting kneaded by hand.

    3. Run the mixer on a medium speed until the dough comes together. If you’re using a mixer then it will do almost all of the kneading for you. In the photo above you can see this dough is looking pretty smooth and firm already.

    If you’re dong this by hand then you can use a wooden spoon or your hands to bring the dough together. 

    4. Knead the dough on a lightly floured surface until it has a smooth texture and bounces back when pressed. Use olive oil to coat the dough then transfer to a greased bowl. Cover with plastic wrap, place in a warm draft-free place to rise for about an hour or until the dough has doubled in size.

    Pizza Dough getting punched down after rising.

    5. Preheat oven to 450F. After the dough has doubled, press down to deflate.

    6. Gently roll out onto a lightly floured surface then stretch into a disk. Transfer to your baking sheet pizza paddle, brush with olive oil then top with sauce, cheese and your choice of toppings. Bake for about 12 minutes or until the crust is golden and the cheese is bubbling.

    A pizza crust ready for sauce and cheese to be added.

    Pro Tips for this Recipe

    • Add ANY dried herbs you like to the dough for an extra depth of flavor. I like a teaspoon of thyme or rosemary but there are many great options to try. 
    • You can double this recipe but still use just one packet of yeast if you’d like to make two pizzas or have some extra dough to save for later.
    • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
    • I often just bake my pizzas on sheet pans but if you’re using a pizza stone make sure to spread some cornmeal on the pizza paddle so things don’t get stuck!

    A freshly baked pizza with tomatoes, artichokes and arugala.

    Frequently Asked Questions

    What’s the best flour to use?

    The best flour to use for pizza dough depends on what type of crust you like. Bread flour will give you that fluffier thick crust, while all-purpose flour will make a thinner crust.

    Why is my crust chewy?

    Using bread flour, which has more protein than AP flour will give you a crisper, thicker crust. All-purpose flour makes a great thin crust pizza but can be chewier. 

    How can I store it?

    In the refrigerator: Cover the dough lightly in oil and store in a plastic bag for 1-2 days. When you’re ready to use the dough let it come to room temperature then press it down, and shape as needed.

    In the freezer: Lightly oil the surface of your dough then wrap in plastic and freeze. Thaw in the refrigerator then punch down and shape.

    If you love this recipe try these out!

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      Soft Pretzels Recipe

    • An overhead shot of a pizza cut into slices

      Pesto Pizza

    • An overhead shot of an Artichoke Pizza

      Artichoke Pizza

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      Burrata Pizza

    • An overhead shot of a fig pizza cut into slices

      Fig Pizza

    If you’ve tried this Homemade Pizza Dough recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

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    5 from 295 votes

    Pizza Dough Recipe

    You'll love this quick and easy pizza dough you can use to make homemade pizzas whenever you'd like.
    Course dinner, Main Course
    Cuisine Italian
    Prep Time 15 minutes
    Cook Time 12 minutes
    rising time 1 hour
    Total Time 1 hour 27 minutes
    Servings 1 pizza
    Calories 210kcal
    Author John Kanell

    Equipment

    • Stand mixer or large bowl.

    Ingredients

    • 3/4 cups water warm, 180mL
    • 2 cups all-purpose flour 240g, or bread flour
    • 1 packet yeast 7g
    • 1 tbsp granulated sugar
    • 3/4 tsp salt
    • 1 tbsp olive oil

    Instructions

    • In a warm mixing bowl, add warm water (about 100F), yeast and half the sugar. Mix then wait about 7 minutes or until you see bubbles forming in the mixture.
    • Mix the flour, remaining sugar, and salt in a bowl. If you're adding some dried herbs like thyme or rosemary they can get mixed in now.
    • Attach a dough hook to a stand mixer then add the flour and mix on low for about 1 minute. Increase to medium speed until the dough comes together in a ball.
    • Lightly flour your work surface and knead the dough until it's smooth and springs back when poked.
    • Use olive oil to coat the dough ball. Place it in a greased bowl. Cover with plastic wrap and place in a warm draft-free place to rise for about an hour or until the dough has doubled in size.
    • Preheat the oven to 450F degrees. When the dough has doubled, press it down and shape into a disk. You can knead It a few times If the texture needs some smoothing out or be fancy and twirl it in the air like a professional.
    • After your dough has been shaped you can brush with olive oil then add sauce, cheese and your choice of toppings.
    • Bake at 450F for about 12-15 minutes or until golden.

    Video

    Notes

    • Add ANY dried herbs you like to the dough for an extra depth of flavor. I like a teaspoon of thyme but there are so many great options to try. 
    • You can double this recipe but still use just one packet of yeast if you'd like to make two pizzas or have some extra dough to save for later.
    • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
    • I often just bake my pizzas on sheet pans but if you're using a pizza stone make sure to spread some cornmeal on the pizza paddle so things don't get stuck!

    Nutrition

    Serving: 1slice | Calories: 210kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 16mg | Sodium: 212mg | Potassium: 133mg | Fiber: 2g | Sugar: 3g | Vitamin A: 350IU | Vitamin C: 17.3mg | Calcium: 200mg | Iron: 2.2mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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