Best Homemade Pizza Dough Recipe

Homemade pizza dough is the best thing to make on a Friday night!  This pizza dough recipe only has a few ingredients and is easy enough for your kids to make! 

How to Make Homemade Pizza Dough

  1. First get your yeast going- it should look nice and bubbly after about 5-10 minutes.
  2. Mix your oil, salt, and flour in with the yeast mixture.  I let mine knead with a dough hook in my KitchenAid for about 5 minutes.  If you don’t have a mixer, knead your dough on your counter with a little flour until the dough isn’t sticky.
  3. Place it in an oiled bowl and cover.  Put it in a warm place to let it rise.
  4. Let it rise for about an hour or until double in size.
  5. Punch it down and set it on your pizza stone or pizza pan.  Let it sit for about 10 minutes.
  6. If you are just making one pizza, you can roll your dough out right on your pan.  Roll your dough very thin.  It will puff up a lot during baking, so if you don’t want a 4-inch thick crust, then roll it thin!
  7. Place on a stone or pan and bake at 425 degrees for 10 minutes (just the dough).  Then add your toppings and bake for another 10-15 minutes until the cheese is melted and the crust has started to brown.

What are the Ingredients in Homemade Pizza Dough

Yeast.  This is the ingredient that a delicious dough needs the most.  Yeast is what causes the dough to rise giving you a delicious light and airy crust. Active dry yeast is one of the most common types of yeast to use in homemade pizza dough recipes because it is easy to use, and easy to find in most stores.

Sugar.  A lot of people believe that sugar is necessary to ‘feed’ the yeast, but yeast will grow and bubble just fine on its own.  Sugar plays a couple of different roles in pizza dough.  The first is that it enhances the flavor of your dough just like salt.  All of the different types of sugar add a subtle flavor to your dough.  The second thing it does is to tenderize your dough and help it retain moisture.  You don’t need to add very much to get the benefits of sugar in your dough.

Water.  Water helps the protein in the flour bond together more tightly which forms a stronger gluten structure and gives your dough more elasticity.

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Salt.  Salt is one of those ingredients, like sugar, that isn’t absolutely necessary in pizza dough, but without it the flavor of your dough will be a lot more bland.  It also regulates the activity of the yeast and helps your dough to rise more predictably.

Oil. Oil acts as a lubricant in dough making it easier to stretch and roll out.  Oil can also affect the crispiness of the finished product and the flavor of the pizza dough.

Flour.  The type of flour you use will significantly effect the texture of your pizza dough.  Bread flour, cake flour, all-purpose flour, and whole wheat flour.  The type of flour you use is as personal of a preference as the toppings you put on your pizza.  Bread flour will produce an airy and chewy crust.  Cake flour produces a very tender crust.  All-purpose flour is a great all around flour for dough.  Whole wheat flour produces a dense, more bread-like dough.

5 Tips for Making the Best Pizza Dough at Home

  1. Heat a pizza stone in the oven before you put your dough on it.
  2. Roll your dough as thin as you can possibly get it.  It will rise a lot and become too thick and bread-like if you don’t roll it thin (especially when using whole wheat flour).
  3. Use a dough docker (or a fork) to prevent your dough from bubbling.  This also helps your dough to rise evenly.
  4.  Make sure your don’t skip pre-baking your dough before you put the toppings on.
  5. Brush the edges of the crust with a little olive oil before baking with the toppings.

Our Favorite Homemade Pizza Toppings

There is something about a classic pepperoni pizza, but if you make pizza every Friday night then it is fun to switch it up!  These are some of our favorite pizza topping combos:

  • Chicken Pesto: Grilled chicken + Pesto Sauce + Mozzarella
  • Margherita: Plum Tomatoes + Fresh Mozzarella + Basil Leaves
  • Fall Veggie Pizza: Sweet Peppers + Carmelized Onions + Oven Dried Tomatoes + Pesto + Mozzarella
  • Hawaiian Pizza: Natural Ham + Pineapple Chunks + Mozzarella
  • BBQ Chicken Pizza: Shredded BBQ Chicken + Sautéed Red Onion + Mozzarella Cheese + Cheddar Cheese + BBQ Sauce/Ranch Sauce
  • Classic Veggie: Tomatoes + Sweet Peppers + Mushrooms + Pineapple + Onions + Olives

Favorite Homemade Pizza Recipes

Best Homemade Pizza Crust

Best Homemade Pizza Dough Recipe
41
Serves: 4

Ingredients

  • 2 1/4 teaspoon – yeast, active dry
  • 2 tablespoon – sugar
  • 1 1/2 cup – water
  • 1 teaspoon – salt
  • 3 tablespoon – olive oil
  • 1 3/4 cup – flour, all-purpose
  • 1 3/4 cup – flour, whole wheat
Toppings:
  • 2 cup – pizza sauce
  • 8 ounce – mozzarella cheese
  • 2 ounce – pepperoni

Directions

  1. Add yeast, sugar, and water to a large mixing bowl. Let sit for 10 minutes.
  2. Stir in salt, oil and flour. Knead dough in mixer or on a floured surface just until no longer sticky. Put in a greased bowl and let rise until doubled, about 1 hour.
  3. Punch dough down and put on your pizza pan. Allow it to rest for a few minutes, then roll out. Let sit again for 10 minutes.
  4. Roll out on pizza pan. Cook at 425 degrees F for about 10 minutes.
  5. Spread sauce over crust. Add pepperoni and sprinkle with grated cheese. Return to the oven for 10-15 minutes.
  6. Allow to cool for 5 minutes before serving.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 727 36%
  • Fat: 27 g 42%
  • Carb: 91 g 30%
  • Fiber: 8 g 32%
  • Protein: 30 g 60%
  • Sugar: 9 g
written by
Natalie Monson

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Comments(36)
Aman Akhtar says:

A delicious recipe. Looks yummy both from the pictures and videos. Thank you for sharing this delicious food recipe with us!

Charisse says:

Recommendations for gluten free?

Jane says:

Does the brown sugar make this sweeter than usual pizza dough? I’ve only ever seen white granulated sugar in pizza dough recipes before. White granulated sugar doesn’t make the dough overly sweet..so I’m assuming this doesn’t either. Just looking for you opinion on the matter 🙂

Natalie Monson says:

I don’t think it makes it any sweeter. You could use either kind and probably wouldn’t notice a huge difference.

Jaskirat says:

hi can you explain 21/4 yeast? you mean 2 spoons measuring 1/4each ? I am little confused. Thank you

It’s 2 teaspoons plus 1/4 of a teaspoon.

sats says:

made pizza crust for the first time and it was just
delicious. Thanks for all your yummy recipes.

Jan says:

Can this dough be made in a bread machine on the dough setting?

Victoria says:

Can I use this without yeast?

Natalie Monson says:

No – the dough will not rise without yeast.

Brook says:

Oh my goodness, those heart cut outs are the cutest idea! I’m totally going to try that, I think my kids would get a kick out of it. I’m like you, I love bread dough. I feel like if you can make decent bread dough, you’ll never be in a pinch; you’ll always have something simple and great to cook! Thanks for the recipe.

Kent Clark says:

I’ll definitely show this to my wife. We are trying to get our kids to eat healthier. The problem is that they absolutely hate anything that isn’t junk food. However, if we can figure out a way to disguise the food as junk food, they just might go for it!

jaye says:

Is it plain or self raising flour ?

Natalie Monson says:

Plain flour.

sara says:

Is it plain flour??

Natalie Monson says:

Just plain flour.

Eliana says:

I make two large crusts every week with this incredible recipe. I guess we like it thinner.

ozairzain says:

Can I know the nutritional information about this recipes

Natalie says:

The sugar is just to help the yeast grow, and so I am sure it would work without it!

Sarah Dymond says:

Can this be made without the sugar?

Natalie says:

It makes one large crust.

Natalie says:

Do be honest, I haven’t used spelt flour much and so I am not sure.

Alessandra says:

Do you know if this recipe work with spelt flour?

Melissa says:

How many does this make?

Amy says:

Yes you can use all whole wheat flour. We only keep in in the fridge from 1-2 days at the max. I would only store or freeze after the entire pizzas are made. Then, they freeze very well!

Nicole says:

Hi. Can’t wait to try this. A few questions:
I only have whole wheat flour. Any way I could use just whole wheat? If so, how much?

Also. If I make this and place in air tight containers…how long will it last in fridge? 2 to 3 days?

Would you recommend freezing final product? Or better if eating that day only?

Andy says:

Kids and pizza are the best combination. Even when the kids are a bit older…

Eliana says:

I make this dough at least once a week. Mostly for pizza but it’s so versatile. Love this recipe. Pinned. Thank you!

Lisa fryer says:

Hi I love this idea for my kids. What are the measurements in g please I’m uk and I don’t use cup measure. Think I may invest in some soon though :0)

yumfranchise says:

Wow!! very nice recipe and your pics are beautiful…….

Amy says:

Yes! Keep it in the fridge and you can let it rise when you are ready to use it!

Jane says:

Is it possible to make this dough a day ahead of time? thanks

Susana says:

I will freeze after rolling out and topping the dough. Worked fine in the past.

Amy says:

You can freeze the dough, but it takes some experimenting to get it just right in my opinion! Let us know if you try it!!

kimberly gutierrez says:

does this dough freeze well

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Join over 100k + subscribers and get family-friendly recipes, picky-eater strategies, lunch-packing tips and more, delivered each week to your inbox.