This is an easy recipe for how to make your own Homemade Pizza Dough. Only 5 ingredients are needed to make pizza dough that is tender, crispy, and full of flavor. Top the pizza with your favorite toppings and you will never call for delivery again!
RECIPE UPDATED June 2020
Homemade Pizza Dough
This pizza dough has become a staple in our house right now because during these times of social distancing, it is as close to pizza parlor pizza that I can get! And, I am not complaining.
I honestly have yet to find a pizza crust I enjoy as much as this one. I am one of those that tends to eat everything except the crust on my pizza. Not this pizza though. This pizza dough has a thinner, more traditional, crispy crust – and the crusty edges on this pizza are divine.
But don’t let the term thin and crispy lead you to the thin, not-so-crispy, and flavorless crusts you may get with delivery. This pizza dough is so much better than delivery. It could be because there is nothing better than homemade, but I believe it has a little something to do with the flavor.
What Makes This Pizza Dough Better Than Delivery?
- It’s Homemade – Nothing beats homemade. Nothing.
- The Crispy Crust – The crispy crust is achieved by taking the time to prepare, knead, rest, and bake the dough. You can get a crispy crust with delivery, but that may be a result of overbaking.
- FLAVOR – This pizza dough actually has a pizza dough flavor. The salt and olive oil are flavor injectors. However, the flavor is developed by giving the dough time to rest. The dough hydrates and the flavors develop as the dough rests and chills overnight.
Through the many batches of pizza dough I have made, I believe I landed on the perfect recipe. A few notes on what has been improved from the original Homemade Pizza Dough recipe:
- Reduced the amount of yeast – partly because I’m at a higher altitude, but also because more is not needed. Pizza dough doesn’t bake like a loaf of bread, so no need to treat it as such.
- Kneading process – I opted out of using my Kitchen Aid to mix this dough. The more dough and bread recipes I am making, the more I appreciate working the dough by hand. That said – if you want to use your Kitchen Aid, please do. I would just set it on medium speed and keep an eye on the texture (stop when it is smooth and elastic).
- Refrigerating the dough overnight – a day in the refrigerator works wonders for the taste and texture of this dough. The good thing about this is you will have enough dough for 2 pizzas – so it’s like dinner waiting for you in the fridge, 2 nights in a row!
This Easy Pizza Dough Only Needs A Few Ingredients
5 ingredients to be exact. And that is counting the water.
- Active Dry Yeast – Instant or Rapid Rise yeast can also work. You would just mix it in with the flour and skip the step of blooming the yeast in water.
- Water – The water should be ‘bath water’ warm. Too hot and it will kill the yeast.
- All-Purpose Flour – All-purpose flour keeps the pizza dough light and airy. While I have not tested it, I would imagine bread flour would make the dough too chewy.
- Salt – Salt is a must for the dough because it adds flavor.
- Olive Oil – The olive oil does two things in the pizza dough – keeps the dough tender and adds flavor.
Baking Equipment Needed
- Mixing Bowl
- Pizza Stone – I highly recommend using a pizza stone to make homemade pizza. The stone is preheated while you prepare the pizza. And when the pizza hits the hot stone, it creates the most crispy crust! However, if you don’t have a pizza stone, a baking sheet will also work – the crust may not get as crusty.
- Pizza Peel or Baking Sheet – Many probably don’t have a pizza peel. The peel is used to assemble the pizza while the pizza stone is heating in the oven. If you don’t have a peel, use a baking sheet flipped over.
Tips For Making Homemade Pizza Dough
- Plan ahead – To get the better-than-delivery flavor, the pizza dough needs time to rest and develop flavors overnight. In fact, a lot of pizzerias (good ones!) will make their dough and let it hang out in the refrigerator for a couple of days.
- Use your hands – While you can use a stand mixer to mix your dough, I highly encourage you to mix and knead the pizza dough by hand. This is because you can actually feel your dough come together and become smooth. Plus, you are less likely to overwork the dough (and make it chewy!) if you knead by hand.
- The amount of yeast is correct – Yes, there is just a little bit of yeast in this dough. The yeast does contribute to dough rising, though it also imparts flavor. And because we are not making an actual loaf of bread, we only need a little yeast to get the pizza dough rise we want.
- Use olive oil – There is a flavor to olive oil that pairs perfectly with pizza. I have not tested pizza dough with any other oil and I would be concerned anything may alter the flavor (or not add any at all)!
- Don’t over-flour your work surface – When it comes time to knead the dough, you only need a little flour on your work surface. We worked hard to get the right hydration level in the dough, and we don’t want to impact the outcome by adding to much extra flour to the dough.
- Use a pizza stone, if you can – Transferring the prepared pizza to a hot pizza stone gives you a super crispy crust. Additionally, the pizza stone helps with even cooking of the dough.
Unique Pizza Topping Ideas
The sky is the limit here. But if you are wondering what I tend to top my pizza’s with (and what is in the photos):
- Bechamel sauce – I mean – it’s a cheese sauce, and I’ve included the recipe below
- Potatoes – I can’t remember what cooking show I saw this on, but what a great idea! I use Baby Yukon Gold potatoes
- Spinach – I want to feel healthy when I’m eating pizza 🙂
- Tiny Tomatoes – the perfect bite of freshness!
More Bread and Savory Recipes
- Easy Homemade Soft Pretzels
- Asiago Olive Pizza Dough Breadsticks
- Cheddar and Jalapeno Bread
- Kalamata Olive and Onion Bread
Homemade Pizza Dough
- 1 – Pizza Stone
- 1 – Baking Sheet Unlined
- 1 gram (1/4 teaspoon) active dry yeast
- 230 grams (1 cup) water, room temperature
- 350 grams (2 and 2/3 cup) all-purpose flour
- 9 grams (1 and 1/2 teaspoons) salt
- 5 grams (1 and 1/2 teaspoons) extra-virgin olive oil
Bechamel Sauce – OPTIONAL
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup milk (whole, or lower fat work)
- 1/4 cup asiago cheese, shredded
- In a large mixing bowl, add the water and sprinkle the yeast over the top. Stir gently a couple of times to combine, and let sit for 5-10 minutes until the yeast turns foamy.
- Mix The Dough – Begin to add the flour a little at a time, mixing with your hand or a wooden spoon, until all the flour has been incorporated. Add the salt and continue to mix until the dough forms a ball and starts to pull away from the sides of the bowl. If the dough feels sticky, add more flour, a tablespoon at a time.
- Knead the Dough (while still in the bowl) – Start kneading the dough while it is still in the bowl. Fold the dough on top of itself, turn the bowl, and and continue to knead/fold/turn until the dough starts to become elastic. Cover the bowl with a dish towel and let the dough rest on the counter for at least 20 minutes.
- After the dough has rested, add the oil. Continue to knead/fold/turn in the bowl until the dough no longer feels oily. This may take a few minutes of kneading to get the oil well incorporated into the dough – about 5 minutes.
- Knead the Dough (on the counter) – Turn the dough out onto a very lightly floured surface – we don't want to incorporate too much more flour. Start to gently knead the dough on your work surface. The best method for kneading pizza dough: 1. use the pad/heel of your hand 2. roll the dough on the surface away from you 3. turn the dough, then fold the dough on to itself 4. bring the dough back towards you. Continue the roll/fold kneading until the dough is smooth and elastic – about 5 to 10 minutes. To test if the dough has been kneaded enough, pull and edge up on the dough and if the dough breaks, continue to knead. If the dough stretches without breaking, you've kneaded enough. Tip – here is a good video for kneading pizza dough.
- Rest the Dough – Using the edges of your hands, turn the dough ball on the surface to form a nice round dough ball. Lightly oil the bowl you used to mix the dough. Place the dough ball in the bowl – seam side down – and cover with a dish towel. Let the dough rest at room temperature for another 30 minutes. Tip – If it is a cool day, some warm places where you can rest the dough are on top of the refrigerator, in the oven with the oven light on, or in a proofing drawer or in the oven with the proof setting on (if you have it!).
- Refrigerate the Dough Overnight – Once the dough has rested, cut the dough ball into 2 equal halves. Lightly oil 2 bowls – large enough to allow the dough to expand. I use medium-sized Tupperware bowls. Cover tightly (or with the lid) and place the dough in the refrigerator. The dough is best when it has had at least one day in the refrigerator – and is still good up to 4 days.
- Prepare the Pizza Stone/Baking Sheet – Remove the dough refrigerator and let it sit at room temperature for at least 1 hour. After 30 minutes, preheat the oven to 450F degrees and adjust the oven rack to the middle position. If you are using a pizza stone, put it in the oven at this time to warm.
- If using a Pizza Stone – prepare the pizza 'peel' – if you don't have a peel, use a baking sheet and flip it upside down. Sprinkle the baking sheet bottom with a handful of cornmeal and 1/2 a handful of flour. Using the baking sheet makes it easier to slide onto the pizza stone.
- If not using a Pizza Stone – prepare the baking sheet as above. Instead of transferring to a pizza stone, you can bake it on the bottom of the baking sheet. Using the baking sheet bottom makes it easier to slide the baked pizza onto a cutting board to slice.
- Shaping the pizza dough – Gently hold the edges of the pizza dough and rotate in your hands (like a steering wheel). The dough will stretch out as you rotate. Continue to rotate and stretch until the dough becomes roughly the same size of your pizza stone (or baking sheet).
- Place the shaped dough on the peel (or baking sheet bottom), and top with your favorite sauce and toppings. If using a pizza stone – remove the stone from the oven and carefully slide the pizza onto the stone.
- Bake the pizza for 15 minutes, or until the edges are golden and crisp. Cut the pizza on the pizza stone, or transfer to a cutting board, and Enjoy!
Bechamel Sauce – OPTIONAL
- In a medium saucepan, add the butter and flour and cook over medium heat until the butter is melted. Add in the milk and whisk until the sauce begins to thicken – about 8-10 minutes.
- Once the sauce thickens, add in the shredded cheese and whisk until the cheese has melted. Set aside or refrigerate until ready to use.
- You may have extra bechamel sauce to use on more pizzas or top a pasta.
- Mixing – You can use your stand mixer if you would rather not mix and knead by hand. Fit the mixer with the dough hook attachment. Follow the instructions and mix on medium speed. The only adjustment would be keeping an eye on the texture as it mixes and kneads. It may not take as long to get to a smooth and elastic dough.
- Pizza Sauce – The Bechamel Sauce recipe is what I use for pizza sauce (and what is pictured).