This homemade pizza dough is simple, reliable, and perfect for creating a soft, chewy crust with a crisp edge. Whether you’re making a classic Margherita, a meat-lover’s feast, or a veggie-packed delight, this dough is versatile and easy to work with.
With just six pantry ingredients, you can make restaurant-quality pizza at home—no special skills required!
Why You’ll Love This Pizza Dough
- Easy to make – No complicated steps, just mix, knead, and let it rise
- Soft, chewy texture – A perfect balance of crisp and airy
- Versatile – Works for thin crust, thick crust, or even calzones
- Better than store-bought – Fresh, preservative-free, and customizable
What Does This Pizza Dough Taste Like?
This pizza dough is light, airy, and slightly chewy, with a crispy golden crust. The olive oil adds richness, while the yeast creates a subtle depth of flavor.
Ingredients You’ll Need
- 1 cup warm water (110°F/45°C)
- 1 packet (0.25 oz) active dry yeast
- 1 teaspoon white sugar
- 2 ½ cups bread flour
- 2 tablespoons olive oil
- 1 teaspoon salt
Kitchen Tools You’ll Need
- Mixing bowl
- Measuring cups & spoons
- Wooden spoon or dough hook attachment
- Baking sheet or pizza stone
How to Make Homemade Pizza Dough
1. Activate the Yeast
- In a large mixing bowl, combine warm water, yeast, and sugar.
- Stir and let sit for 10 minutes, until the mixture becomes creamy and foamy.
2. Make the Dough
- Add flour, olive oil, and salt to the yeast mixture.
- Mix until a soft dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes, or use a stand mixer with a dough hook until the dough is smooth and elastic.
3. Let It Rest
- Cover the dough with a clean towel and let it rest for 5 minutes.
- This allows the gluten to relax, making it easier to roll out.
4. Roll It Out
- Turn the dough onto a lightly floured surface.
- Pat or roll it into a 12-inch circle for a standard pizza.
- For a thicker crust, let the dough rest an additional 15-30 minutes before rolling.
5. Prepare the Pan
- Lightly grease a pizza pan, or use a pizza stone dusted with cornmeal for a crispier crust.
- Transfer the dough onto the prepared pan.
6. Add Toppings & Bake
- Spread with your favorite pizza sauce and toppings.
- Bake in a preheated oven at 450°F (230°C) for 15–20 minutes, or until the crust is golden brown and crisp.
7. Cool & Serve
- Let the pizza cool for 5 minutes before slicing.
- Serve hot and enjoy!
Best Toppings for Homemade Pizza
- Classic Margherita – Tomato sauce, fresh mozzarella, and basil
- Pepperoni & Cheese – A simple, crowd-pleasing favorite
- BBQ Chicken – Shredded chicken, barbecue sauce, red onions, and cilantro
- Veggie Supreme – Bell peppers, mushrooms, onions, black olives, and spinach
- White Garlic Pizza – Ricotta cheese, mozzarella, roasted garlic, and spinach
Pro Tips for the Best Pizza Dough
- Use warm water (110°F/45°C) – Too hot, and it kills the yeast; too cold, and it won’t activate properly
- Knead until smooth – This helps develop gluten for a chewy texture
- Let it rise longer for a fluffier crust – If you want a thicker, airy crust, let the dough rise for 30-60 minutes
- Preheat your pizza stone – If using a pizza stone, preheat it for at least 30 minutes before baking
How to Store & Reheat
- Refrigeration: Store leftover pizza dough in a sealed container for up to 3 days
- Freezing: Wrap the dough in plastic wrap and freeze for up to 3 months
- Thawing: Let frozen dough thaw overnight in the fridge, then bring to room temperature before rolling
- Reheating Pizza: Reheat in a preheated oven at 375°F (190°C) for 5-7 minutes to keep the crust crisp
Variations & Customizations
- Whole Wheat Pizza Dough – Swap 1 cup of bread flour for whole wheat flour
- Gluten-Free Pizza Dough – Use a 1:1 gluten-free flour blend
- Garlic Herb Crust – Add 1 teaspoon garlic powder and ½ teaspoon Italian seasoning to the dough
- Cheesy Stuffed Crust – Fold shredded mozzarella into the edges before baking
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes! Bread flour gives a chewier texture, but all-purpose flour works too.
How can I make this dough without yeast?
Try a no-yeast pizza dough by using 1 teaspoon baking powder and ½ teaspoon baking soda instead.
Can I make this dough ahead of time?
Absolutely! Store it in the fridge for up to 3 days or freeze it for later use.
What’s the best way to get a crispy crust?
Use a pizza stone, preheat it for 30 minutes, and bake the pizza directly on it.
Final Thoughts
This Easy Homemade Pizza Dough is a foolproof recipe that delivers perfect results every time. Whether you’re making a thin crust, deep-dish, or stuffed crust pizza, this dough is versatile and delicious.
Tried this recipe? Share your photos on Pinterest and leave a review!
More Homemade Recipes to Try
- Classic Marinara Pizza Sauce
- Cheesy Garlic Breadsticks
- Homemade Focaccia Bread
Make this delicious pizza dough tonight—a recipe the whole family will love!