Pizza Dough

A wide angled, close-up shot of a baked homemade sheet pan pepperoni and black olive pizza, cut into slices, fresh from the oven, styled with fresh sage and whole garlic bulbs on a dark wood background

5 from 2 votes

This homemade pizza dough recipe comes together in under an hour with warm water, olive oil, and all-purpose flour. Use for pizza crust, breadsticks, or calzones.

Prep Time5

Cook Time15

Rest time30

Total Time50

Course: Appetizer, Breads, Main Course

Cuisine: American, Italian

Servings: Slices of One Large Pizza

Calories: 101kcal

Author: Eryn Whalen

Cost: 5

Ingredients

1 tablespoon active dry yeast 9g
2 teaspoon granulated sugar 8g
¾ cup warm water 110°F (180g)
1 teaspoon fine sea salt 5g
2 tablespoon olive oil 30g
1 teaspoon garlic powder 3g
2 cups all-purpose flour or bread flour for a chewier crust (240g)
½ teaspoon dried rosemary optional flavor addition (1g)
1 teaspoon dried basil optional flavor addition (2g)

Instructions

Bloom and Mix: Whisk the yeast, sugar, and warm water in a large bowl. Let it sit for 5 minutes until foamy. Stir in the olive oil, sea salt, garlic powder, and flour gradually until a manageable dough forms.
Knead and Rise: Knead the dough for 3 to 5 minutes until smooth and elastic. Shape it into a ball, place it in a lightly greased bowl, and cover with a towel. Let it rest in a warm spot for 15 to 30 minutes until puffy.
Shape and Prebake: Preheat your oven to 475°F. Roll the rested dough out on a floured surface to fit your baking pan or pizza stone. Slide the plain, untopped crust into the hot oven for 5 to 7 minutes to par-bake until lightly set.
Top and Final Bake: Remove the crust carefully. Spread your pizza sauce over the top, add your favorite cheeses or toppings, and return to the oven. Bake at 475°F for an additional 10 to 12 minutes until the crust is golden brown and the cheese is beautifully bubbly.

Video

Notes

Flour Type Matters: All-purpose flour makes a soft, tender, and fluffy crust. High-protein bread flour gives it that classic, pizzeria-style chew. Try both and see which your family prefers!
Make-Ahead Tip: After the first rise, wrap the dough ball tightly in plastic wrap and refrigerate for up to 3 days. Let it sit on the counter for 1 hour to come to room temperature before rolling out.
Extra Flavor Boost: Mix a teaspoon of Italian seasoning or garlic powder right into the dry flour for a subtle, herby flavor that makes homemade pizza night even better.

Nutrition