Simple Homemade Pizza Dough
This simple homemade pizza dough recipe is beginner-friendly and requires just a handful of ingredients. With flour, yeast, water, olive oil, and salt, you can create a soft and elastic dough that bakes into a crisp yet tender crust. Perfect for classic pizzas, calzones, or flatbreads. The dough can be made in advance and even frozen for later use, making it versatile and convenient for weeknight dinners.
Ingredients
Method
- Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until the mixture becomes foamy. This shows the yeast is alive and ready to work. If no bubbles form, start over with fresh yeast.
- Mix the dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture along with the olive oil. Stir with a wooden spoon until the dough starts to come together and looks shaggy.
- Knead the dough: Transfer the dough onto a lightly floured surface. Knead with the heel of your hands for 8–10 minutes, folding the dough over itself and pressing down until it becomes smooth and elastic. If the dough is sticky, sprinkle with a little extra flour, but avoid adding too much.
- First rise: Form the dough into a ball and place it in a lightly oiled bowl. Cover with a damp kitchen towel or plastic wrap. Let it rise in a warm spot for 1 hour, or until it doubles in size. Rising time may vary depending on room temperature.
- Prepare for baking: Once risen, punch down the dough gently to release excess air. Transfer it to a floured surface and divide into 2 portions for medium pizzas (or leave whole for a large pizza). Shape each portion into a ball and let rest for 10 minutes before rolling out.
- Shape the pizza base: Use a rolling pin or your hands to stretch the dough into a round or rectangle, about 1/4 inch thick. Place on a baking sheet or pizza stone. Add your favorite sauce, cheese, and toppings.
- Bake: Preheat the oven to its highest setting (usually 240–250°C / 465–480°F). Bake the pizza for 10–12 minutes until the crust is golden brown and the cheese is melted and bubbly.
Nutrition Facts (per serving)
Notes
The dough can be refrigerated for up to 2 days; let it come to room temperature before rolling out.
For a chewier crust, use bread flour instead of all-purpose flour.
You can freeze the dough after the first rise. Thaw overnight in the fridge before using.
For a chewier crust, use bread flour instead of all-purpose flour.
You can freeze the dough after the first rise. Thaw overnight in the fridge before using.