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Easy Homemade Pizza Dough Recipe

★★★★★

4.5 from 95 reviews
  • Author: lilan
  • Total Time: 1 hour 30 minutes
  • Yield: 2 (12-inch) pizzas 1x

Description

This easy homemade pizza dough recipe creates a soft, flavorful crust perfect for any toppings you desire. Made with simple pantry staples and yeast, it requires minimal prep and lets you bake fresh, delicious pizza right at home. The dough is kneaded to develop gluten and allowed to rise for a fluffy texture before shaping into a 12-inch crust. Ideal for a classic cheesy pizza or your favorite homemade toppings.

Ingredients

Scale

Dry 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
  • 1 teaspoon salt
  • sprinkle of cornmeal, for dusting the pan

Wet Ingredients

  • 2 Tablespoons (30ml) extra-virgin olive oil, plus more for greasing and brushing

Additional Toppings

  • 2 garlic cloves, minced (optional)
  • 1 cup (250g) store-bought pizza sauce
  • 4 cups (1lb/454g) shredded mozzarella cheese

Instructions

  1. Activate the Yeast: Whisk the warm water, granulated sugar, and yeast together in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes until foamy, indicating the yeast is active. If you don’t have a stand mixer, you can combine these ingredients in a large mixing bowl using a wooden spoon or silicone spatula.
  2. Add Dry and Wet Ingredients: Add the flour (starting with 3 and 1/2 cups), olive oil, and salt to the yeast mixture. Beat on medium speed for 2 minutes until the dough begins to pull away from the sides of the bowl.
  3. Knead the Dough: Continue kneading the dough in the mixer for an additional 5 minutes, or knead by hand on a lightly floured surface for 5 minutes. The dough should feel soft and slightly tacky. If sticky, add flour 1 teaspoon at a time to achieve the right consistency. Perform a windowpane test by stretching a small piece of dough to ensure gluten development without tearing.
  4. First Rise: Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl and turn to coat all sides in oil. Cover with foil, plastic wrap, or a clean kitchen towel. Let it rise at room temperature for 60–90 minutes or until doubled in size. For a warm proofing environment on cold days, use your oven preheated to 150°F (66°C) and turned off with the door slightly ajar, placing the dough inside.
  5. Preheat Oven and Prepare Pan: Preheat your oven to 475°F (246°C) and allow it to heat for at least 15–20 minutes. If using a pizza stone, place it inside the oven to preheat. Lightly grease a baking sheet or pizza pan with olive oil or nonstick spray and sprinkle cornmeal to prevent sticking and add crunch.
  6. Shape the Dough: Punch down the risen dough to release air bubbles and divide it in half. Flatten one half on a lightly floured surface into a 12-inch disc about 1/2-inch thick. Create a lip by pinching the edges to form the crust rim. If dough springs back, cover and rest for 5–10 minutes then continue stretching. Place on the prepared pan or a cornmeal-dusted peel if using a stone.
  7. Rest the Dough: Cover the shaped dough lightly with plastic wrap or a clean towel and let it rest a few minutes while preparing toppings.
  8. Prepare and Assemble Pizza: Press your fingers gently into the dough to prevent bubbles during baking. Brush the crust with olive oil and sprinkle minced garlic if using. Spread 1/2 cup (125g) pizza sauce evenly over the crust, then top with 2 cups (227g) shredded mozzarella cheese and any additional toppings you prefer.
  9. Bake the Pizza: Place the pizza in the preheated oven and bake for 13–15 minutes until the crust turns golden brown and cheese is melted and bubbly.
  10. Serve and Store: Slice the hot pizza immediately and serve. Store any leftover pizza tightly covered in the refrigerator.

Notes

  • You can freeze half of the dough if not making two pizzas; wrap tightly and thaw before use.
  • For a softer or chewier crust, adjust the amount of flour within the given range.
  • Allowing the dough to rest before stretching helps prevent it from shrinking back.
  • If the dough is sticky during kneading, add flour gradually; avoid adding too much to retain softness.
  • Use a pizza stone preheated in the oven for a crispier crust.
  • The windowpane test ensures sufficient gluten development for elasticity.
  • For a warm rise environment, use the oven proofing method described to speed up fermentation.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Keywords: homemade pizza dough, easy pizza dough, pizza crust, yeast dough, classic pizza dough, baking pizza

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Find it online: https://cooklilan.com/easy-homemade-pizza-dough-recipe/