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This easy homemade Pizza Dough Recipe is everything a great pizza dough should be. It’s simple to make, easy to work with and practically fail-proof. The baked dough is crispy, chewy, bubbly and flavorful.
Homemade Pizza Dough!
As it is with most yeasted dough recipes there are several simple steps to follow but very little hands-on time. This well tested pizza dough recipe has been our favorite for more than a decade. The original recipe was adapted from one of my favorite cookbooks, Baking with Julia by Dorie Greenspan (affiliate link).
Ingredients overview:
For the sponge:
- instant or rapid rise yeast (I’ve also included directions for active dry yeast)
- tepid water
- olive oil (plus extra for oiling the bowl)
- all-purpose flour
For the dough:
- the sponge (from above)
- all-purpose flour
- table salt
Helpful equipment:
- stand mixer (affiliate link) fitted with dough hook
- mixing bowl
- spatula or wooden spoon
- pizza stone or pizza pan (affiliate links)
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How to make our best Pizza Dough Recipe
1. First prepare the sponge:
Pour the yeast into the bowl of a stand mixer. Add the water and stir to dissolve. Pour in the olive oil then gradually stir in the flour with a wooden spoon or spatula.
Scrape down the sides of the bowl then stir again. Cover the bowl and let the sponge rise in a warm location free from drafts for 60 to 90 minutes . The sponge should double in volume and become very bubbly.
2. Prepare the pizza dough recipe:
Deflate the sponge. Fit the mixer with a dough hook and add 2 cups of flour and the salt to the sponge. Mix on low for a few minutes or until most of the flour is incorporated.
Increase the speed to medium and add a spoonful of flour, one at a time, if needed until the dough cleans the sides of the bowl. Knead for another 5 minutes or until the dough is smooth and elastic.
Transfer to a lightly oiled bowl. Cover and let rise for 60 to 90 minutes more or until doubled in volume. To check for the proper rise, gently poke a finger into the dough. If it holds an impression it’s ready.
3. Form and bake the pizza:
Move the oven rack to the lowest position and preheat to 475 or 500 degrees F if your pan is rated for a temperature that high.
Turn the dough out onto a lightly floured surface. Divide the dough in half and cover the portion saved for later. Shape the dough into a ball then flatten into a disk. Roll the dough into a 12-inch circle using a rolling pin or your lightly floured hands.
If using a pizza stone and peel: Place the stone in the oven to preheat. Cover a peel or rimless baking sheet with cornmeal. Transfer the 12-inch dough round to the pizza peel. Reshape as needed. Spread with pizza sauce leaving a 1-inch border around the rim. Sprinkle with desired toppings and bake for 15 to 20 minutes.
If forming pizza directly on a cool stone or pizza pan: Transfer the formed 12-inch dough round to the lightly oiled pizza stone. Reshape as needed then continue by adding sauce and other toppings as desired. Bake for 15 to 20 minutes or until golden and bubbly.
Repeat with the remaining dough.
Favorite Pizza Toppings and Ideas
This pizza dough recipe makes enough dough for two large pizzas. Â
- Homemade Pizza Sauce Recipe
- Meatlovers: pepperoni, cooked Italian sausage, crisp bacon, diced ham and cooked ground beef.
- Ground Beef Pizza: pizza sauce, onions, cooked ground beef, grated Parmesan cheese, mozzarella and Gorgonzola cheese. Sprinkle with a few herbs and bake – this favorite pizza combo is always a hit! The Gorgonzola really sets it apart.
- Veggie lovers: pizza sauce, caramelized onions, olives, red bell pepper and freshly grated mozzarella cheese. Add fresh basil leaves after the pizza is baked.
- Margherita Pizza: tomatoes, olive oil, thyme, garlic, mozzarella and basil leaves.
- Hawaiian Pizza: pizza sauce, ham, bacon and pineapple tidbits.
- Brush the crust with garlic butter before baking for extra flavor.
- Make our delicious Garlic Knots and serve with pizza sauce for dipping.
- Cast Iron Skillet Pizza Dip
Making Pizza Dough Recipe Ahead of Time
Divide the dough in half and wrap each piece of fully risen dough in plastic wrap. Place the dough in a zipper bag and refrigerate for up to 2 days.
To freeze place the wrapped dough in a freezer bag and freeze until needed. Thaw the frozen dough in the refrigerator overnight.
Both refrigerated and frozen dough should be allowed to come to room temperature before shaping and baking.
Pizza Dough Recipe
Equipment
- stand mixer fitted with dough hook
Ingredients
For the sponge:
- 1 ½ teaspoons instant or rapid rise yeast (see notes if using active dry yeast)
- 1 ½ cups tepid water (12oz) about 80 degrees
- 2 tablespoons olive oil (28g) plus extra for greasing bowl
- 2 ¼ cups all-purpose flour (284g)
For the dough:
- the sponge (from above)
- 2 cups all-purpose flour (252g)
- 1 tablespoon table salt (18g)
Instructions
Prepare the sponge:
- Pour the instant yeast to the bowl of a stand mixer. Add the water stirring to dissolve the yeast. Pour in the olive oil and then gradually stir in the flour with a wooden spoon or rubber spatula.
- Scrape down the sides of the bowl then stir again. Cover the bowl and let the sponge rise in a warm location free from drafts for 1 hour to 1 ½ hours. The sponge should double in volume and become very bubbly.
To prepare the dough:
- Use a rubber spatula to deflate the sponge. Fit the mixer with the dough hook. Add 2 cups of flour and the salt to the sponge and mix on low for 2 or 3 minutes or until most of the flour is incorporated. Increase the speed to medium and add a spoonful of flour, one at a time, if needed to help bring the dough together. It should be cleaning the sides of the bowl but still slightly sticky. Continue to knead on medium for another 5 minutes or until the dough is smooth and elastic.
- Transfer the dough to a lightly oiled mixing bowl turning to make sure all sides are coated. Cover the bowl with plastic wrap and allow it to rise in a warm location for another hour to 1 ½ hours. The dough should double in volume and hold an impression when you gently poke it with a finger. (If making ahead see NOTES)
To bake the pizza dough:
- Move the oven rack to the lowest position and preheat to 475°F or 500°F if your pan is rated for temperatures that high.
- If using a pizza stone, place it in the oven to preheat. You'll need a pizza peel or rimless baking sheet to be able to transfer the assembled pizza to the stone. Sprinkle the peel with cornmeal and set aside. This will help the pizza slide onto the stone. If preferred simply skip preheating the stone and assemble the pizza directly on the room temperature pan or stone.
- Turn the dough out onto a lightly floured surface. Divide the dough in half and cover the portion you have set aside to work with later. Shape the dough into a ball and then flatten into a disk. Roll the dough into a 12 inch circle using a rolling pin or your hands. If the dough snaps back and doesn’t hold its shape let it rest a few minutes then try again. Transfer the dough to the prepared peel.
- Top the pizza dough round with sauce leaving a 1-inch border around the rim. Add your desired toppings and cheese. Bake for 15 to 20 minutes or until golden and bubbly. Repeat with remaining dough.
Recipe Notes
- For active dry yeast: Add the yeast to the bowl of a stand mixer. Pour in the water stirring to dissolve the yeast. Allow the yeast to rest for 5 to 10 minutes or until it becomes creamy. Add the olive oil and then gradually stir in the flour with a wooden spoon or rubber spatula. Continue with the remaining steps.
- Make ahead: Divide the dough in half and wrap each piece of fully risen dough in plastic wrap, then place it in a zipper bag. Store the dough in the refrigerator for up to 2 days. You can also wrap it tightly and freeze until needed. To thaw the frozen dough, place it still wrapped in the refrigerator overnight. Both frozen and refrigerated dough should be allowed to come to room temperature (in an oiled covered bowl) before shaping (about 90 to 120 minutes).
- I recommend starting the dough 3 and 1/2 hours before you plan to bake the pizza. Great for family dinner or pizza parties on the weekends!
- We also recommend trying our homemade pizza sauce recipe.
- Recipe adapted from Baking with Julia by Steve Sullivan.Â
Nutrition
If I was stuck on a desert island and could have only one food every single day, I’d pick pizza. It has everything from a yeasty crust to a thick, rich tomato sauce topped with our favorite vegetables or meat, or both. Then there’s all that amazing gooey, melty, delicious cheese!
Pizza is the perfect food! Â
More GREAT Pizza Recipes
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Cheesy soft rolls of pizza dough stuffed with tender chunks of chicken, sweet BBQ sauce, chopped red onion and salty bacon bits!
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Pizza Sauce Recipe
There's nothing like homemade pizza sauce! This easy recipe comes together in minutes and is loaded with herbs and rich tomato flavor.
View this RecipeOriginally published June 2014, updated March 2024
Maureen | Orgasmic Chef
I made pizzas the other night and said, "John, can you check the pizza?" <br /><br />"Looks okay to me," he says.<br /><br />They were like eating shoe boxes with colored bits on top. 🙂 He's never checking pizzas again.<br /><br />I'll try yours and maybe they'll turn out this good.
Anna and Liz Recipes
Hi Tricia! We're with you, pizza is the number one food we prefer! And yours looks amazing! Love the addition of Gorgonzola cheese too. Yum! Have a great week!
SavoringTime in the Kitchen
Pizza is one of those wonderful indulgences that I just need to have at least once a month. I'd love to try both the dough and sauce soon! It looks wonderful!
Wendy
If I ever get stuck on a desert island, I sure hope its your Pizza Island! Can I join you? This crust looks just the way I like it…not too thin, not too thick, just puffy enough to be chewy on top and a bit of crunch on the bottom. 🙂 Pinned for celebration meals! I can't wait to try the sauce. I often put pizza sauce and cheese on top of veggies and its great to have a homemade sauce
Chris Scheuer
Tricia, your pizza sounds WONDERFUL and I totally agree with you about pizza. I could eat it for every meal! Though I must say, bacon is right up there with pizza for me. :).
Kitchen Belleicious
that looks like the best crust I have ever seen and the sauce! WOW!
Elzbieta Hester
Oh men, it's only 8am here … and I feel like swallowing your pizza right now. Red onions… always forget how much I like them. Beautiful pizza, Tricia<br /><br />ela h.<br />Gray Apron
Angie Schneider
My mouth is watering, Tricia. I have been trying darn hard to cut down the consumption of carb. and now you come up with this terrific pizza…o man, no carb. no fun…the sauce looks perfect!
Gerry @Foodness Gracious
Outstanding Tricia I bet being Homemade really shone through!
Monica
Dorie Greenspan is such a great teacher; I enjoy all books written by her and I'm always learning something. I have to agree that pizza is the perfect food! Funny, I was just watching a show where the question of what food you'd pick to eat for the rest of your life came up. And your pizza from crust to sauce to topping is so thoroughly made and looks delicious.
Cheri Savory Spoon
Hi Tricia, this looks like a wonderful recipe, I have been craving something like this fiercely. Pinned.
Kari Lindsay
I might love pizza as much as you do, we eat it at least once a week! This crust looks perfect and soft, and I bet it smells amazing while the dough is rising!
TLady
Oh my! I have been wanting a good pizza sauce recipe! Thank you Tricia! WHO doesn't love PIZZA? 🙂
Big Dude
Your pizza look delicious, the sauce and crust will be saved for our use and it's hard to disagree with your desert island food choice. Now I'm hungry for pizza.
Sue/the view from great island
I've been itching to make my own pizza dough for a while now, and yours looks fabulous! When I get back from Massachusetts this is first on my agenda!