Make perfect homemade pizza every time with this easy homemade pizza dough recipe! Soft, chewy, and crisp on the edges. Plus, ready in about 90 minutes for the best family pizza night ever.
Homemade Pizza Dough
Forget delivery—this Homemade Pizza Dough is where the real magic happens! It’s soft, chewy, golden, and so easy to make, you’ll wonder why you ever ordered out.
Pizza night is a big deal at our house, and nothing compares to the taste of a homemade crust fresh from the oven. While it admittedly requires a little more effort than frozen pizza or delivery, it's well worth the extra effort, both for the flavor and texture AND the price!
This crust bakes up soft and chewy in the center with perfectly crisp edges—just like your favorite pizzeria, only better because you made it yourself. With a few simple ingredients and a little rise time, you’ll have the perfect base for your favorite pizza toppings.
Why You’ll Love This Homemade Pizza Dough
- Easy and foolproof: Just mix, knead, rise, and bake! No fancy tools or special skills required.
- Quick rise: Ready in about 90 minutes from start to finish.
- Perfect texture: Soft and chewy on the inside, crisp on the outside.
- Customizable: Works for thin crust, thick crust, or pan pizza—whatever your family loves.
- Budget-friendly: Costs just pennies per crust and tastes way better than store-bought dough.
Whether you’re making classic pepperoni, veggie supreme, or barbecue chicken pizza, this is the perfect all-purpose dough recipe to keep in your back pocket.
Pizza Dough Tips & Variations
- Best flour: All-purpose flour works great, but bread flour gives a chewier, pizzeria-style crust.
- Flavor boost: Mix in 1 teaspoon garlic powder or Italian seasoning for extra flavor.
- Cheesy Crust: Sprinkle shredded mozzarella or Parmesan along the edges before baking.
- Stuffed Crust: Wrap string cheese in the outer rim before folding and sealing the dough.
- Make ahead: Refrigerate dough (after the first rise) for up to 24 hours. Let sit at room temperature 30 minutes before using.
- Freezing: Wrap each ball of dough tightly in plastic and freeze for up to 3 months. Thaw in the fridge overnight, then bring to room temperature before shaping.
What to Serve with Homemade Pizza
Homemade pizza can be served as easily as with a cold drink and movie for a family evening. Or for a more rounded meal pair it with a fresh green salad, some garlic breadsticks, cheesy bread, or some air fryer chicken wings.
More Pizza Recipes You'll Love
- Bacon Cheeseburger Pizza - Loaded with seasoned beef, crispy bacon, melty cheese, and a drizzle of burger sauce for the ultimate comfort-food mash-up.
- Cold Veggie Pizza - A buttery crescent crust topped with creamy ranch spread and fresh garden veggies for a light, colorful appetizer.
- Ham and Cheese Pizza - Topped with smoky ham, gooey mozzarella, and creamy sauce for an easy, family-friendly dinner.
- S'mores Pizza - A soft, chewy crust piled with melted chocolate, toasted marshmallows, and graham cracker crumbles for a gooey dessert twist.
- Barbecue Ranch Chicken Pizza - Sweet, smoky, and tangy with tender chicken, melted cheese, and a drizzle of BBQ and ranch.
Homemade Pizza Dough Video
Homemade Pizza Dough
Ingredients
- 1⅓ cups warm water (between 100-110°F)
- 2¼ teaspoons instant yeast (1 standard packet)
- 1 tablespoon granulated sugar
- 2 tablespoons olive oil plus more for top
- 1 teaspoon salt
- 3½ cups all-purpose flour
- Cornmeal for pan
Instructions
- Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. (You can also use a regular mixing bowl and a wooden spoon)
- Add the olive oil, salt, and flour. Beat on low speed for 2 minutes, until combined.
- Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes.If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough, being careful not to add more than necessary which will make the dough tough.When done kneading, check to see if your dough is ready to rise by using the "windowpane test." Take a small piece of dough and gently stretch it until it is thin enough for light to pass through without tearing first. If it can stretch without tearing, it's ready. If it tears, it needs more kneading.
- Lightly grease your bowl with olive oil. Place dough in the bowl, turning to coat all sides. Cover with a clean kitchen towel. Allow dough to rise at room temperature until double in size, about 60-90 minutes.
- While waiting for the dough to rise, lightly grease pizza pan or baking sheet with olive oil and then lightly sprinkle with cornmeal.
- When dough is doubled in size, punch it down to release air bubbles. Divide dough in half.
- On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about ½-inch thick.
- Pinch the edges up to create a rim for the crust, if desired.
- Cover dough lightly with a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings.
- Use your fingers to push light dents into the surface of the crust to prevent bubbling.
- Lightly brush the top of the dough with olive oil to prevent sogginess. Then top with your favorite toppings.
- Bake at 475°F for about 13 to 15 minutes, until crust is golden brown.
Notes
- To create a warm rising environment on cold days, preheat your oven to 150°F (66°C), then turn it off. Place the dough inside with the door slightly open for 30 minutes, then close the door. Once doubled in size, remove the dough and proceed.
- Storage: Store leftover baked pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to crisp it back up.
- Freezer Directions: Unbaked dough can be refrigerated for 1 day or frozen up to 3 months—just thaw before rolling.
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