Anyone can make this easy homemade pizza dough recipe! If you’ve been nervous to make pizza dough from scratch this is the recipe to try. It comes together quickly and makes a perfectly thick, chewy pizza crust.
Ready to shake things up on pizza night? Make homemade pizza dough and create a delicious pizza in the comfort of your own kitchen! I think a lot of people buy pre-made pizza dough because they’re intimidated to make their own. But once you make it one time, you’ll never go back.
Making your own dough is actually super easy. There’s not a whole lot of fancy technique to it and the ingredients are really simple. Even the most novice of cooks can make a great homemade dough!
We love to make a batch of air fryer ravioli to munch on while we wait for the dough to rise, or wait on our pizzas to bake. And I love to use homemade dough in a breakfast pizza or calzone too! There are so many uses for an easy pizza dough recipe.
Why You’ll Love Homemade Pizza Dough
- Homemade pizza crust has a much better and more fresh flavor than pizza dough you can buy at the grocery store. The fresher the dough, the better the pizza.
- You only need basic ingredients that you likely already have in your kitchen to make this easy pizza dough recipe. There’s nothing fancy or odd in this recipe!
- Once you prep this quick and easy pizza dough, you’ll have 30 minutes to prep all of your pizza toppings. It’s really set and forget while the dough rises!
Ingredients for this Easy Pizza Dough Recipe
- All-purpose flour – You’ll need all-purpose flour to make the pizza dough, but be sure to reserve some to flour the surface that you will roll the dough on.
- Warm water – It is important that you use warm water. Warm water will help activate the quick rise yeast, cold or room temperature water won’t work well.
- Instant quick rise yeast – Quick rise yeast is what will make this dough perfectly soft and fluffy!
- Garlic powder – A little touch of garlic flavor seasons the dough really well. Garlic is a complimentary flavor to many different flavors of pizza.
- Sugar – You always want to sweeten dough just a bit, otherwise it can turn out a little bitter. Sugar also helps “feed” the yeast so that the dough rises really well.
- Salt – Salt helps to balance out the flavors in dough and also aids in the development of the gluten that holds the pizza crust together.
- Honey – Honey is the perfect touch. It makes this pizza crust extra flavorful and it has that little “extra something”.
How to Make Homemade Pizza Dough
Add warm water, yeast and sugar to a large mixing bowl and stir. Then let the yeast bloom for about 5 minutes.
After the five minutes have passed, stir in the salt, honey and garlic powder. Then, slowly add in 2 ½ cups all purpose flour while mixing with the dough hook attachment on the stand mixer.
Add in the remaining flour about ½ cup at a time until the dough is no longer sticky. Keep in mind that this may take more or less flour, so allow each ½ cup to mix in well before adding the next.
Once the dough is well mixed, form it into a ball and knead with the dough hook until smooth. If you do not have a stand mixer with a dough hook, turn out the dough onto a lightly floured surface and knead by hand.
Spray a clean bowl with non-stick cooking spray or grease it with butter. Place the kneaded dough ball into the bowl and cover with a clean kitchen towel.
Let the dough rise for about 30 minutes, until it has doubled in size. Place it in a warm spot of the kitchen for best results. You could put it in the oven with just the oven light on, on top of the refrigerator, or underneath the microwave overhead light.
Once the dough has double, divide it in half. Turn out one half of the dough onto a clean lightly floured surface. Sprinkle the dough with more flour if needed and stretch or roll it out to about a 12 inch size.
Next, add your pizza sauce, cheese and desired toppings. Then transfer the dough to a parchment paper line pizza pan or pizza stone that has preheated in the oven. Poke holes in the dough with a fork to prevent it from bubbling while it bakes.
Bake your pizza at 500 degrees Fahrenheit for about 8-12 minutes until the crust is crispy on the bottom and golden brown around the edges.
Remove pizza from the oven and allow it to cool slightly before cutting it into slices. Serve hot and enjoy!
How to Store Homemade Pizza Dough
FRIDGE: Cover pizza dough with plastic or place it in an airtight container. Brush the container and the dough with a bit of oil to prevent it from drying out. Store in the refrigerator for up to 3 days. Allow this easy pizza crust dough to come to room temperature again before working with it.
FREEZER: Roll leftover pizza dough into a tight ball and brush it with olive oil. Then, place the dough balls into freezer safe plastic bags and store in the freezer for up to 3 months.
Can you let dough rise too long?
Yes, it is possible. It’s not good to let dough rise too long because it can become really difficult to work with. But it’s equally as bad to have under-proofed dough. Once your dough has doubled in size, it’s ready to go. So watch it closely!
- Before placing pizza crust dough on the pizza stone or pizza pan, sprinkle it with flour or corn meal or line it with parchment paper. That will prevent the pizza from sticking when it bakes.
- Brush the dough with olive oil before adding all of your toppings. It will help keep the edges from drying out.
- When adding toppings to your easy pizza crust, leave a good edge for a tasty pizza crust that can rise around the tasty toppings.
There ya have it, a quick and easy pizza dough recipe! It’s so much more simple than people think, and it’s always so yummy.
More Bread Recipes You’ll Love
- Copycat Olive Garden Breadsticks are super easy to make and go great with all of your favorite pasta night dishes.
- Make some delicious homemade English Muffins for a really great breakfast.
- These easy Dinner Rolls are a great addition to any meal.
- Use leftover packets of yeast and make classic Hot Cross Buns!
- 2 cups warm water
- 2 packages instant quick rise yeast .75 ounces each
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 Tablespoon honey
- 5 ½ cups all-purpose flour
- In a mixing bowl add water, yeast and sugar. Stir and then let proof for 5 minutes.
- Add salt, honey, garlic powder. Slowly add in 2 ½ cups flour while mixing in stand mixer with dough hook. Add in remaining flour ½ cup at a time, until dough doesn't stick. This may take more or less flour, adjust as you add it.
- Form into ball and kneed with dough hook until smooth.
- Spray second bowl with non-stick cooking spray and place dough into bowl. Cover with towel, place in warm area of kitchen and let raise 30 minutes. The longer it rises the better. You want it to at least double in size.
- When ready to make pizza divide dough in half. Turn out one half of dough onto a lightly floured surface. Sprinkle with more flour if needed so you can stretch and flatten the dough to your desired pizza size.
- Top pizza with desired toppings. Transfer dough to pizza stone. Place in preheated oven at 500 degrees F. Bake 8-12 minutes. You can also use a pizza pan if you don’t have a pizza stone. Cut a piece of parchment paper to fit the pan you’re using and place pizza pan in oven as it preheats. Removed from oven once it is preheated, please be careful as the pan is hot. Place your pizza dough on the parchment paper on pizza pan. Top with desired toppings. Place back in the oven and bake.
TIPS FOR MAKING PIZZA DOUGH:
- Make sure you use warm water, not hot, not cold, just warm. Your yeast won’t work if you use hot or cold water.
- Salt. Salt adds a bit of flavor to the pizza dough. All the toppings in the world can’t add flavor to the dough, so don’t miss this step.
- Use quick rise yeast. This is my yeast of choice, it rises quicker and who doesn’t love quicker pizza production? Also, quick tip, keep yeast in the freezer. It extends the shelf life for months past the expiration date!
- If the dough is snapping back while you are rolling it out, let it rest! Cover the dough with a damp paper towel and let it rest for 5-10 minutes. Then go back to shaping it again. The short rest helps the gluten in the dough relax and it becomes easier to work with. The dough will also be less prone to tearing when you give it he rest that it needs.
- Brush a little olive oil around the edges of the crust. This lets the exposed crust become a golden brown while baking in the oven.
- After rolling out the dough use a fork and stab it a few times. This helps so you don’t get those air pockets when it bakes.
TO FREEZE & THAW PIZZA DOUGH:
- Divide the dough in two pieces. Transfer to lightly floured surface, roll each piece of dough into a smooth, round ball. Wrap dough tightly in plastic wrap and then place in quart-sized Ziploc bags.
- Freeze for up to three months.
- When you plan on using the dough, take dough out of freezer in the morning. Keep it in the bag and transfer to fridge.
- When it’s dinner time take the dough out of the Ziploc bag and plastic wrap. Transfer to lightly floured surface. Cover the dough with a damp paper towel and let it stand at room temperature for at least 30 minutes. Then prepare like normal!
- You can also par bake pizza dough or grill it (minus the toppings) and then freeze the prepared dough between parchment paper in Ziploc bags for easy dinners.
TIPS FOR THE PERFECT PIZZA:
- Use a pizza stone to get the pizza to evenly cook all over. A pizza stone also helps make the bottom of the pizza perfectly crisp and the inside soft and chewy.
- If you are using the pizza stone make sure you place the pizza stone in your oven while it preheats. Then let it sit in there for 30 minutes after it comes to temperature. Just start this process while you make the dough!
- Use a pizza peel to transfer the pizza from being rolled out to the pizza stone.
- If you want to use corn meal I recommend placing parchment paper on top of the pizza peel and sprinkling cornmeal over the top. Move the dough ball to the pizza peel and roll out with rolling pin or fingers. Then slide off the parchment paper and onto the pizza stone once you have prepared your pizza.
- Bake pizza at 500 degrees F for 8-12 minutes. This seems like a high temp but this is how you get it crispy and we want crispy!
- Or you can grill it too! You want the grill HOT again. Then follow these steps – Place pizza dough on grill, olive oil side down. Brush top of dough with olive oil. Cover grill and cook 1-2 minutes. You’ll want the dough set, but not crispy. Flip dough over, top with toppings. You want to do this quickly, if you want to take more time, remove pizza dough and top then place back on grill. Cover grill and grill 3-5 minutes or until ingredients are hot and cheese is melted and the crust is crispy around the edges.
- You can also use a pizza pan if you don’t have a pizza stone. Cut a piece of parchment paper to fit the pan you’re using and place pizza pan in oven as it preheats. Removed from oven once it is preheated, please be careful as the pan is hot. Place your pizza dough on the parchment paper on pizza pan. Top with desired toppings. Place back in the oven and bake.