This homemade pizza dough recipe is made with simple ingredients and is easy to prepare. Use it to make a crispy, chewy pizza crust!
Pizza is my family’s favorite food, and we love eating it in all its forms, from grilled pizza and breakfast pizza to pizza dip and pizza balls. Making homemade pizza dough only takes about an hour and can even be prepared the day before!
Ingredients Needed To Prepare Pizza Dough
- Hot water: The water in pizza dough is used to activate the yeast and hydrate the flour. The temperature of the water is important, as it needs to be warm enough to activate the yeast but not so hot that it kills it. Use an instant-read thermometer to make sure the temperature is 110˚F-115˚F.
- Yeast: Yeast provides the leavening so the dough can rise. It is important to use fresh yeast, as old yeast will not work as well. You can use dry active yeast or instant yeast.
- Sugar: We added granulated sugar to feed the yeast. It also helps to brown the crust.
- Olive oil: Olive oil is used to add flavor and moisture to pizza dough. It also helps to prevent the dough from sticking to the bowl.
- Sea salt: Salt adds flavor and strengthens the gluten structure.
- Flour: All-purpose flour is the main ingredient in this homemade pizza crust recipe. It provides the structure and texture of the dough. It is important to use high-quality flour for the best results.
How To Proof Yeast
- This is a yeast-based pizza dough recipe. The most important thing is to make sure the hot water is at the right temperature. If it is too hot, you can kill the yeast. On the other hand, if it is not hot enough, the yeast won’t activate. Use a thermometer to check that the temperature is between 110˚F-115˚F.
- Pour the warm water into a bowl. Dissolve the yeast and sugar in the hot water. Cover the bowl with plastic wrap and allow the yeast to proof (which means foam) for 5-10 minutes.
- If the yeast is not foamy, it is dead and should be discarded.
How To Make Homemade Pizza Dough
Once you’ve proofed the yeast, add olive oil, sea salt, and all-purpose flour to the mixing bowl.
Next, knead the dough until smooth and elastic. I like to use my stand mixer with the hook attachment because it makes it so easy!
But I’ve also made the recipe by kneading the dough by hand, and it works that way too. It just takes a little more muscle.
Remove the dough ball from the bowl. Add olive oil and use it to coat the sides of the bowl. Return the dough to the bowl and then turn it over to coat both sides.
Cover the bowl with plastic wrap and allow the dough to rise in a warm, draft-free place for about one hour.
Punch the dough down and turn it out onto a floured surface. Form the pizza dough into a ball and allow it to rest for 5 minutes before shaping it into a pizza crust.
Can You Refrigerate Pizza Dough Overnight?
To make the recipe of pizza dough in advance, follow the instructions to prepare the dough. After turning it out onto a floured surface, lightly wrap the dough in plastic wrap and refrigerate for up to 24 hours.
When ready to use the refrigerated pizza dough, remove it from the fridge and let it stand for 20-30 minutes before shaping it into a crust.
Can You Freeze Pizza Dough?
To freeze pizza dough, follow the instructions to prepare the dough. After turning it out onto a floured surface, divide the dough into two rounds. Wrap each dough round in plastic wrap, put them in a zip-top freezer bag, and place them in the freezer for up to three months.
Remove a ball of pizza dough from the freezer the day before you plan to use it so that it can thaw. Then, remove it from the fridge and let it stand for 20-30 minutes before shaping it into a crust.
Frequently Asked Questions
The secret to a good pizza dough is simply making it from scratch with fresh ingredients. Check the date on your yeast as well as your flour. And make sure you use the right water temperature to activate the yeast.
Yes, it is possible to make pizza dough without yeast using self-rising flour and Greek yogurt. Check out our 2 ingredient pizza dough recipe for all of the details.
If your pizza dough is too dry, you can add a tablespoon of water at a time until the dough comes together.
If your pizza dough is too sticky, you can add more flour, one tablespoon at a time, until the dough isn’t sticky.
Pizza dough is firmer and less sticky than regular dough. It also has less sugar than other doughs and contains no milk and no eggs.
Ways To Use Homemade Dough
This Stone Grilled Pizza recipe is the perfect way to get that crispy pizzeria crust while keeping the heat outside! Grilled pizza is a family favorite.
Easy Pepperoni Rolls are a great appetizer! Moms like them because they are easy to make, and kids will like them because they are bite-sized pizzas!
We love having these Pepperoni Calzones for dinner. This kid-friendly meal is sure to please your entire family!
We love to have our Pizza Grilled! It’s so easy to make pizza on the grill and is perfect for families because everyone can add their favorite toppings.
- Stir together the water, yeast, and sugar. Cover and allow the yeast to proof (or foam) for 5-10 minutes.
- Stir in olive oil, salt, and flour. Knead for 5-7 minutes with a stand mixer or until smooth and elastic.
- Remove the dough from the bowl, add the olive oil, and grease the sides. Return the dough to the bowl and turn to coat. Cover and raise for 60 minutes.
- Punch down and turn out onto a floured surface. Cover lightly and rest for 5 minutes before forming crusts.
- To refrigerate pizza dough, cover loosely with plastic wrap and place in the fridge for up to 24 hours. Allow dough to stand at room temperature for 20-30 minutes before forming into crusts.
- To freeze pizza dough, divide it into two dough balls, cover each tightly with plastic wrap, and place in a freezer bag. Move the dough to the fridge 24 hours before using it and then remove it from the fridge 20-30 minutes before forming into crusts.
Used this dough recipe for a couple of pizzas and they turned out great! Delicious!
SO good! I have superhero status in thus house after these grilled pizzas! Thanks a bunch!!