Introduction

Making homemade pizza dough is easier than you think and leads to a delicious, fresh pizza crust that beats store-bought every time. This simple recipe uses basic ingredients and yields a soft, chewy dough perfect for your favorite toppings.

A smooth, round ball of dough with a light dusting of flour on its pale surface sits on a white marbled countertop scattered with more flour. To the top left, a clear glass bowl filled with white flour is visible, while a glass container with golden yellow olive oil is positioned to the top right. A beige and white striped cloth lies casually to the bottom left of the dough, adding a soft texture contrast. The overall scene is bright and clean, emphasizing the dough's soft, pillowy appearance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 1/3 cups (320ml) warm water (about 110°F/43°C)
1 Tablespoon (13g) granulated sugar
2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)*
3 and 1/2 to 4 cups (438–500g) unbleached all-purpose flour (spooned & leveled), plus more as needed
2 Tablespoons (30ml) extra-virgin olive oil, plus more for greasing
1 teaspoon salt
sprinkle of cornmeal, for dusting the pan
extra-virgin olive oil, for brushing
2 garlic cloves, minced (optional)
1 cup (250g) store-bought pizza sauce
4 cups (1lb/454g) shredded mozzarella cheese

Instructions

Step 1: In the bowl of a stand mixer fitted with a dough hook or paddle attachment, whisk together the warm water, sugar, and yeast. Cover and let rest for 5 minutes to activate the yeast. If you do not have a stand mixer, use a large mixing bowl and a wooden spoon or silicone spatula for mixing.
Step 2: Add the flour, olive oil, and salt to the yeast mixture. Beat on medium speed for 2 minutes until the dough starts pulling away from the sides of the bowl.
Step 3: Knead the dough either by continuing to beat in the mixer for 5 more minutes or by hand on a lightly floured surface for 5 minutes. If the dough becomes too sticky, add flour one teaspoon at a time to keep the dough soft and slightly tacky.
Step 4: Check if the dough is ready by pressing your finger into it; it should slowly bounce back. Alternatively, perform the windowpane test by stretching a small piece of dough until thin enough for light to pass through without tearing.
Step 5: Lightly grease a large bowl with olive oil or nonstick spray. Place the dough inside and turn to coat all sides. Cover the bowl with plastic wrap, foil, or a kitchen towel and let the dough rise at room temperature for 60 to 90 minutes until doubled in size.
Step 6: Preheat the oven to 475°F (246°C) for at least 15–20 minutes. If using a pizza stone, place it in the oven to heat. Grease a baking sheet or pizza pan and sprinkle lightly with cornmeal.
Step 7: Punch down the risen dough to release air bubbles and divide it in half. On a lightly floured surface, shape each portion into a 12-inch circle about 1/2-inch thick. Create a lip around the edges by pinching the dough upwards.
Step 8: Cover the shaped dough lightly and let it rest for a few minutes while preparing toppings.
Step 9: Using your fingers, press dents into the dough to prevent bubbling. Brush the crust with olive oil and sprinkle with minced garlic if using. Spread 1/2 cup (125g) pizza sauce over the dough and top with 2 cups (227g) shredded mozzarella cheese. Add any additional toppings you prefer.
Step 10: Bake the pizza for 13–15 minutes or until the crust is golden brown. Slice and serve immediately. Store any leftovers tightly covered in the refrigerator.

Tips & Variations

If the dough shrinks while shaping, let it rest covered for 5–10 minutes and then try again to make stretching easier.
Try sprinkling cornmeal on the baking surface to add extra crunch and flavor to the crust.
Freeze half the dough after shaping but before toppings for up to 3 months; thaw and bake when ready.
For garlic lovers, brushing olive oil mixed with minced garlic on the crust before sauces adds a tasty aroma and flavor.

Storage

Store leftover pizza tightly wrapped in the refrigerator for up to 3 days. Reheat in an oven or toaster oven at 350°F (175°C) for 5–10 minutes to keep the crust crisp. Dough can be frozen before baking; wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before using.

How to Serve

A close-up of a pizza on a round metal tray, with a slice being lifted by a woman's hand from the right side. The pizza has a thick golden-brown crust with slightly crispy edges. The first layer at the base is a rich red tomato sauce visible near the edges and under the toppings. On top of the sauce, there is a thick melting layer of creamy white mozzarella cheese spread evenly with some browned spots. Scattered on the cheese are round, reddish-brown pepperoni slices and a few green bell pepper slices adding color contrast. The pizza rests on a white marbled surface with a corner of a red and white checkered cloth visible at the bottom right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast but you will need to proof it first by dissolving it in the warm water with sugar until foamy before mixing with other ingredients.

Why does my dough keep shrinking when I try to stretch it?

This usually happens if the gluten is too tight. Let the dough rest covered for a few minutes to relax the gluten before stretching again. Using enough flour on your hands and work surface also helps.