This homemade pizza dough is one of my favorite foundations for an easy pizza night. I get a soft, chewy interior, a lightly crisp bottom, and a beautifully golden crust around the edges. The dough uses simple pantry ingredients, and I can shape it into a classic 12-inch pizza before adding whichever sauce, cheese, and toppings I feel like using.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
¾ cup warm water (100–110°F/180mL)
1 (.25-ounce/7g) packet active dry yeast
1 tablespoon granulated sugar, divided
2 cups all-purpose flour (240g), plus more if needed
1 tablespoon olive oil, plus more for brushing
¾ teaspoon salt
The temperature of my water is important here. I keep it between 100°F and 110°F so it is warm enough to activate the yeast without being so hot that it damages it.
Directions
I start by adding the warm water, yeast, and 1 teaspoon of the sugar to the bowl of my stand mixer. I stir everything together and let it stand for 5 to 7 minutes, until the mixture becomes very frothy.
Once the yeast has bloomed, I add the flour, olive oil, salt, and remaining 2 teaspoons of sugar.
Using the dough hook, I mix everything on low speed for about 1 minute. I then increase the mixer to medium-low and knead for about 5 minutes, until the dough forms a smooth ball and springs back when I gently poke it. If my dough is still very sticky, I add additional flour 1 tablespoon at a time.
I shape the finished dough into a tight ball and transfer it to a lightly oiled large bowl. I cover the bowl with plastic wrap and leave it in a warm, draft-free spot for 45 to 60 minutes, or until the dough has doubled in size.
Toward the end of the rising time, I preheat my oven to 450°F.
I punch down the risen dough and place it on a lightly floured surface. I shape it into a 12-inch circle, leaving the outer edge slightly thicker to create a defined crust.
I transfer the shaped dough to a parchment-lined baking sheet or pizza pan and adjust the shape if necessary. For extra color and flavor, I like to lightly brush the rim with olive oil.
I spread on my preferred pizza sauce, add cheese, and finish with whichever toppings I am using.
I bake the pizza for 12 to 15 minutes, until the crust is golden brown and the cheese is completely melted and bubbling. I let it cool briefly before slicing.
Servings and Timing
This recipe makes enough dough for one approximately 12-inch pizza.
Prep time: 15 minutes
Rise time: 45–60 minutes
Cooking time: 12–15 minutes
Total time: approximately 1 hour 30 minutes
Yield: 1 12-inch pizza crust
Calories: approximately 950 kcal for the entire plain dough, before sauce, cheese, or toppings
The final number of individual servings depends on how I slice the pizza and whether I serve anything alongside it.
Variations
For a garlic herb crust, I like to mix a little garlic powder, dried oregano, or Italian seasoning into the flour. I can also brush the edge with olive oil mixed with garlic before baking.
For a whole-wheat variation, I can replace part of the all-purpose flour with whole-wheat flour. I usually keep some all-purpose flour in the dough because it helps maintain a lighter, softer texture.
When I want a thinner and crispier pizza, I roll or stretch the dough slightly wider and keep the center thin. I also use a lighter hand with the toppings so the crust can crisp properly.
For a thicker crust, I shape the dough into a smaller circle and leave it slightly thicker throughout. I may need to add a few extra minutes of baking time depending on the thickness and toppings.
I can also use the dough for more than traditional pizza. I like turning it into smaller personal pizzas, calzones, cheesy bread, or garlic breadsticks.
Storage/Reheating
If I want to prepare the dough ahead of time, I place it in a lightly oiled airtight container after kneading and refrigerate it. When I am ready to make my pizza, I bring the dough closer to room temperature so it becomes easier to stretch and shape.
For longer storage, I can freeze the dough in a well-sealed freezer bag or airtight container. I thaw it in the refrigerator before bringing it to room temperature and shaping it.
If I am storing leftover baked pizza, I refrigerate the slices in an airtight container. For reheating, I prefer using a skillet or oven because either method helps restore some of the crust’s crispness. A microwave works when I am short on time, although the crust tends to become softer.
FAQs
Why didn’t my pizza dough rise?
I first check my yeast and water temperature. If my water is too hot, it can damage the yeast, while water that is too cool can slow down its activity. I also make sure my yeast becomes noticeably frothy during the initial 5 to 7 minutes. If it does not, I prefer starting again with fresh yeast.
Why is my pizza dough so sticky?
A little stickiness is normal, but excessively wet dough can be difficult to handle. If mine remains very sticky after kneading, I add flour 1 tablespoon at a time. I avoid adding too much at once because excess flour can make the finished crust dense or dry.
Can I make this pizza dough without a stand mixer?
Yes. I can combine the ingredients in a large mixing bowl and then knead the dough by hand on a lightly floured surface. I continue kneading until it becomes smooth, elastic, and springs back after a gentle poke.
Can I make the dough ahead of time?
Yes. I can refrigerate the dough and use the slower rise to develop more flavor. Before shaping it, I let it warm up enough that the dough feels relaxed and stretches without constantly shrinking back.
How do I get a crispier pizza crust?
I make sure my oven is fully preheated before the pizza goes in. I also avoid overloading the dough with wet sauce or excessive toppings. For an even crisper bottom, I can bake the pizza on a thoroughly preheated pizza stone or baking steel if I have one.
Conclusion
This homemade pizza dough gives me an easy, dependable starting point whenever I want fresh pizza from scratch. I get a golden exterior, a soft and chewy center, and plenty of flexibility for experimenting with different sauces and toppings.
Once I am comfortable with the basic dough, I can easily adjust the thickness, season the crust, or turn it into other baked favorites. It is a simple recipe that makes homemade pizza night feel much more special without requiring complicated ingredients or techniques.
📖 Recipe:
Print
Pizza Dough
- Total Time: Approximately 1 hour 30 minutes
- Yield: 1 12-inch pizza crust
- Diet: Vegan
Description
An easy homemade pizza dough with a soft, chewy interior, lightly crisp bottom, and golden edges. This versatile dough makes one classic 12-inch pizza crust.
Ingredients
¾ cup warm water (100–110°F/180mL)
1 (.25-ounce/7g) packet active dry yeast
1 tablespoon granulated sugar, divided
2 cups all-purpose flour (240g), plus more if needed
1 tablespoon olive oil, plus more for brushing
¾ teaspoon salt
Instructions
- Add the warm water, yeast, and 1 teaspoon of the sugar to the bowl of a stand mixer. Stir together and let stand for 5 to 7 minutes, until very frothy.
- Add the flour, olive oil, salt, and remaining 2 teaspoons of sugar.
- Using the dough hook, mix on low speed for about 1 minute. Increase to medium-low and knead for about 5 minutes, until the dough forms a smooth ball and springs back when gently poked. If the dough remains very sticky, add additional flour 1 tablespoon at a time.
- Shape the dough into a tight ball and transfer it to a lightly oiled large bowl. Cover with plastic wrap and leave in a warm, draft-free spot for 45 to 60 minutes, or until doubled in size.
- Toward the end of the rising time, preheat the oven to 450°F.
- Punch down the risen dough and transfer it to a lightly floured surface. Shape into a 12-inch circle, leaving the outer edge slightly thicker for a defined crust.
- Transfer the dough to a parchment-lined baking sheet or pizza pan and adjust the shape as needed. Lightly brush the rim with olive oil if desired.
- Top with your preferred pizza sauce, cheese, and toppings.
- Bake for 12 to 15 minutes, until the crust is golden brown and the cheese is melted and bubbling. Cool briefly before slicing.
Notes
Keep the water between 100°F and 110°F to activate the yeast without damaging it.
If the yeast does not become noticeably frothy after 5 to 7 minutes, start again with fresh yeast.
If the dough remains excessively sticky after kneading, add flour 1 tablespoon at a time, avoiding excess flour that could make the crust dense or dry.
For a garlic herb crust, add garlic powder, dried oregano, or Italian seasoning to the flour, or brush the crust with garlic-infused olive oil.
For a whole-wheat variation, replace part of the all-purpose flour with whole-wheat flour while retaining some all-purpose flour for a lighter texture.
For a thinner, crispier crust, stretch the dough slightly wider, keep the center thin, and avoid excessive toppings.
For a thicker crust, shape the dough into a smaller circle and increase the baking time slightly if needed.
The dough can also be used for personal pizzas, calzones, cheesy bread, or garlic breadsticks.
To make ahead, refrigerate the kneaded dough in a lightly oiled airtight container and bring it closer to room temperature before shaping.
For longer storage, freeze the dough in a well-sealed freezer bag or airtight container. Thaw in the refrigerator, then bring closer to room temperature before shaping.
For a crispier bottom, bake on a thoroughly preheated pizza stone or baking steel and avoid overloading the pizza with wet sauce or toppings.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 12-inch plain pizza crust
- Calories: 950 kcal
- Sugar: 13 g
- Sodium: 1750 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 180 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 0 mg
