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Homemade pizza dough sliced on a pizza stone
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Homemade Pizza Dough

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! 
Prep Time45 mins
Cook Time15 mins
Proof & Refrigeration Time8 hrs 30 mins
Total Time9 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: Crispy, Dough, Easy, Homemade, Pizza
Servings: 2 Pizzas
Author: Erin Cernich


  • 1 - Pizza Stone
  • 1 - Baking Sheet Unlined


Pizza Dough

  • 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


Pizza Dough

  • 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).