Easy Homemade Pizza Dough Recipe | Quick, Fluffy & From Scratch
Family pizza night is one of those rituals we look forward to every week. This easy pizza dough recipe is simple enough for a weeknight, but delicious enough to rival a local pizza oven. With just a handful of ingredients, a mixing bowl, and about 45 minutes, you'll have a ball of dough ready for baking into the most excellent pizza.
Unlike refrigerated dough from the store, this homemade pizza dough recipe uses purpose flour (or bread flour if you want extra chew) and just a touch of olive oil for tenderness. Combined with warm water and yeast, it creates a soft but slightly crispy crust that bakes golden brown on a baking tray, pizza stone, or even parchment paper.
Why You'll Love This Recipe
- Quick & easy: From yeast mixture to finished dough in under an hour.
- Flexible: Works with bread flour, all-purpose flour, or even whole wheat flour.
- Family-friendly: Kids love rolling it out with a rolling pin and choosing pizza toppings.
- Versatile: Use as pizza bases, breadsticks, or calzones.
- Better than takeout: Fresh pizza crust from scratch every time.
Ingredients You'll Need
- Yeast: Active dry yeast or instant yeast both work. If using instant yeast, you can skip the bloom step and mix straight into the flour.
- Flour: The best flour depends on your preference: bread flour for chewy crust, purpose flour for soft, and whole wheat flour for hearty flavor. I often use all-purpose for family pizza night, but bread flour is the best flour for that pizzeria-style chew.
- Water: Warm water (around room temperature + 20°F, about 110°F) is key to activate the yeast mixture.
- Olive oil: Keeps the dough tender and flavorful.
- Salt + sugar: Balances flavor and feeds the yeast.
Optional add-ins: herbs like rosemary or oregano, garlic salt, or even San Marzanos blended into tomato sauce for topping.
This recipe makes one, 18" x 26" cookie sheet pan pizza. After the pizza dough is allowed to rise, it can be refrigerated for up to three days. To use, remove from fridge and allow to come to room temperature for an hour. Then dust with flour and roll out like normal.
Step-by-Step Instructions
- Activate the yeast
In a large bowl or stand mixer with dough hook, add warm water and sugar. Sprinkle in 1 tablespoon active dry yeast. Stir gently and let sit for 5 minutes until foamy. This yeast mixture should bubble-if not, your yeast may be expired. - Mix the dough
Add olive oil, salt, and garlic salt. Stir in 1 cup of flour. Slowly add the rest of the flour (up to 2 cups total) until a stiff dough forms. If using a stand mixer, switch to medium speed and knead 2-3 minutes. By hand, knead on a lightly floured surface or floured work surface for 3-5 minutes until smooth. - Rest
Shape into a ball of dough. Place in a lightly oiled mixing bowl, cover with plastic wrap or a clean towel, and let rise in a warm place for 15-30 minutes. Longer rest = lighter crust. - Shape
Roll out on a floured work surface with a rolling pin. For thin crust, roll thinner; for Neapolitan pizza dough, aim for a medium thickness. Transfer to a baking sheet, pizza stone, pizza pan, or parchment-lined baking tray. - Prebake (optional)
For a crispy crust, prebake the pizza bases at oven temperature 350°F for 10 minutes before topping. - Top & bake
Add pizza sauce, tomato sauce, or San Marzanos blended with olive oil, then your favorite pizza toppings. Bake at 350°F (f oven setting) for 15-20 minutes, depending on baking times, until cheese is melted and crust is golden brown. If using a hot stone or baking stone, preheat it for the best way to get an excellent pizza with a crispy crust.
Serving & Storing
- Serving: Slice hot and serve immediately. Perfect for fresh pizza night or as the base for breadsticks.
- Storage: Store leftover pizza in an airtight container in the fridge for 2-3 days.
- Frozen dough: Freeze after the first rise. Wrap tightly in plastic wrap and store up to 2 months. Thaw overnight in the fridge, bring to room temperature, and roll out.
- Reheating: Warm leftover slices in a 350°F oven for 8-10 minutes for that crispy crust again.
Frequently Asked Questions
Do I need a pizza stone or pizza oven to bake this dough?
Nope! This easy pizza dough recipe works just as well on a baking sheet, pizza pan, or parchment-lined baking tray. That said, a hot stone (baking stone or pizza oven) will give you an excellent pizza with a crispier crust and more authentic texture. The best way to get that restaurant-style finish is to bake on a preheated pizza stone at a higher oven temperature (475°F+).
How is this different from Neapolitan pizza dough or high-hydration doughs?
Neapolitan pizza doughs and other high-hydration doughs use more water, which creates a lighter, airier crust with big bubbles. This recipe is lower hydration, which makes it easier to handle - especially for beginners or kids rolling out their own pizza bases on a floured work surface. It's not a traditional Neapolitan dough, but it still bakes into golden brown crust that tastes amazing.
Can I freeze homemade pizza dough?
Yes! Frozen dough is a lifesaver on busy nights. After the first rise, wrap your ball of dough tightly in plastic wrap, then place in an airtight container or freezer bag. It will keep up to 2 months. Thaw overnight in the fridge, bring it back to room temperature, and roll it out on a lightly floured surface when you're ready to bake.
Should I prebake my pizza crust before adding toppings?
That's up to you. For a sturdier base and crispier crust, prebake the dough at 350°F for about 10 minutes before spreading on pizza sauce and toppings. If you skip this step, you'll still get a soft, golden brown crust - just slightly less crispy.
Pizza Dough
Ingredients
- 1 tablespoon active dry yeast 9 g
- 2 teaspoons sugar 8 g
- ¾ cup warm water 180 g
- 1 teaspoon salt 5 g
- 2 tablespoons olive oil 30 g
- 1 teaspoon garlic salt 6 g
- 2 cups all-purpose flour 240 g or bread flour for chewier crust
- Optional herbs: ½ teaspoon rosemary 1 teaspoon basil
Instructions
- Preheat oven to 350°F
- In a small bowl, combine yeast, sugar, and warm water. Let the yeast mixture foam 5 minutes.
- Add olive oil, salt, garlic salt, and 1 cup flour to the large bowl. Stir, then add remaining flour gradually until a stiff dough forms.
- Knead until smooth (2-3 minutes mixer with dough hook or 3-5 minutes by hand on a floured work surface).
- Form a ball of dough, place in a mixing bowl lightly coated with olive oil, cover with plastic wrap, and rest in a warm place 15-30 minutes.
- Roll out on a lightly floured surface with a rolling pin. Transfer to a baking sheet, pizza pan, or parchment-lined baking tray.
- Prebake 10 minutes at oven temperature 350°F if you like a crispy crust.
- Add pizza sauce, toppings, and bake 15-20 minutes until golden brown.
Notes
- Flour Type Matters: All-purpose flour makes a soft, tender crust, while bread flour gives it that classic chewy texture. Try both and see which your family prefers.
- Make-Ahead Tip: After the first rise, wrap the dough tightly and refrigerate it for up to 3 days. Let it come to room temperature before rolling out for the best texture.
- Extra Flavor Boost: Mix a teaspoon of Italian seasoning or garlic powder right into the dough for a subtle, herby flavor that makes homemade pizza night even better.
Nutrition
Wrapping Up from the Homestead
Homemade pizza dough really is one of those simple recipes that can change the way you cook at home. Once you've got this in your back pocket, you'll never need to rely on store-bought again. From fresh pizza on a Friday night to breadsticks for a cozy weekend meal, this recipe is one you'll come back to again and again.
If you try this pizza dough recipe, I'd love for you to share how it turned out! Drop a comment below with your favorite pizza toppings, and don't forget to leave a star rating on the recipe card, it helps more friends find this recipe and encourages them to try making pizza from scratch too.
And of course, if you bake it, snap a photo and tag me on Instagram. Nothing makes me happier than seeing your excellent pizzas come out golden brown from the oven!
Other great recipes:
- Quick and easy biscuit recipe
- Cinnamon apple bread with crumb topping
- Cranberry orange pound cake with white chocolate and orange glaze
Meet Eryn
Eryn Whalen is a homestead blogger and recipe developer with a lifetime of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. From preserving homegrown harvests to baking sourdough from scratch, she shares her family's journey of intentional living on their 100-acre Tennessee farmstead. Recently, Eryn has expanded her homesteading life to include caring for a family milk cow, sharing the learning process and daily joys of small-scale dairying. Read more about Eryn here
This dough is the foundation of our family pizza nights. It’s quick, reliable, and so easy to make from scratch. I love seeing my kids roll it out and pick their toppings while the kitchen fills with that warm, yeasty smell. If you make it, let me know what your favorite pizza combos are. I’m always looking for new ideas to try on our next Friday night! 🍕