Authentic Homemade Pizza Dough Recipe for Crispy, Chewy Crust

Why We Love Homemade Pizza Dough

• Making dough at home is fun and family-friendly — everyone can add their favorite toppings.
• This recipe uses just five common ingredients. It requires minimal hands-on time; most of the process is waiting for the dough to rise.
• If you’re short on time, shorten the proofing to an hour for a crisp, thin-crust pizza that still tastes great.
• The batch yields enough dough for two large pizzas, so it’s perfect for feeding a crowd or saving half for another meal.

What Ingredients Is Pizza Dough Made From?

Pantry staples: All-purpose flour works well; use bread flour if you prefer a chewier crust. You’ll also need salt.

Yeast: This recipe uses dry active yeast. Check the expiration date — old yeast may fail to rise. (If you prefer, there are no-yeast dough options.)

Water: Warm water (105–110°F) activates the yeast.

Olive oil: Adds flavor and moisture to the dough and prevents sticking when you coat the bowl.

How to Make Pizza Dough

Jump to Recipe

STEP 1 Heat the water to 105–110°F, stir in the yeast, and let it bloom for about 5 minutes. While the yeast activates, combine the flour and salt.

STEP 2 Add the bloomed yeast and olive oil to the flour. If using a stand mixer with a dough hook, start on low to combine, then increase to medium-low until the dough forms a ball. Knead on medium-high for 8–10 minutes until smooth and elastic.

STEP 3 Lightly oil a large bowl and place the dough inside. Turn the dough to coat it in oil, cover with a towel or plastic wrap, and let it rise in a warm spot for about two hours, until doubled.

STEP 4 Punch down the dough, cover with a clean towel, and let it rise again for one hour.

STEP 5 Divide the dough in half and roll each piece into a 12-inch circle. Preheat the oven to 400°F. Place the crust on a pizza pan, stone, or baking sheet and bake for 8–10 minutes.

STEP 6 Remove the par-baked crust, add sauce and toppings, then return to the oven and bake another 10–15 minutes until the crust is golden and the cheese is bubbly.

Tips & Tricks

• If the dough seems dry while mixing, add warm water a tablespoon at a time until it comes together. If it’s too wet, add flour a tablespoon at a time.
• For a quick thin crust, let the dough rise for only one hour before shaping and baking.
• Refrigerate dough in an airtight container for 1–2 days if you don’t use it immediately. To freeze, coat each dough ball lightly with oil, seal in a zip-top bag with excess air removed, and freeze up to three months. Thaw in the fridge, then bring to room temperature before using.
• If you don’t have a mixer with a dough hook, mix the ingredients, turn the dough out onto a floured surface, and knead by hand for 8–10 minutes until smooth.

Homemade Pizza Dough Recipe FAQ

What should you avoid when working with pizza dough?

Don’t roll the dough too thin, which can cause tearing. Prebaking the crust helps prevent soggy spots once toppings are added. Also avoid overloading the pizza with toppings so it cooks evenly.

Is pizza dough better with all-purpose or bread flour?

Both work well. All-purpose flour creates a reliable, tender crust and is commonly available. Bread flour gives a chewier, more elastic dough that stretches easily with less tearing. Using a mix of the two combines the benefits of both.

Other Recipes You May Like

• Italian Sausage and Caramelized Onion Pizza
• Bacon Alfredo Pizza
• Grilled BBQ Pulled Pork & Peach Pizza
• BBQ Chicken Pizza
• Homemade Garlic Knots