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+ servings

Homemade Pizza Dough

The dough is made in several stages, each easy with amazing results.
Course: Bread, Pizza Dough
Servings: 2 crusts
Author: Tricia


For the sponge:

  • 1 1/2 teaspoons active dry yeast
  • 1 1/2 cups tepid water, about 80 degrees
  • 2 tablespoons olive oil
  • 2 1/4 cups all-purpose flour

For the dough:

  • The sponge
  • 2 cups all-purpose flour
  • 1 scant tablespoon table salt


To prepare the sponge:

  • Add the yeast to the bowl of a stand mixer. Add the water stirring to dissolve the yeast. Allow the yeast to rest for 5 minutes or until it becomes creamy. Add the olive oil and then gradually stir in the flour with a wooden spoon or rubber spatula.
  • Scrape down the sides of the bowl, cover and let the sponge rest and rise in a warm place (about 85 degrees) for 1 1/2 hours. I use my microwave as a proofing oven. It is very warm inside when I keep the task light on underneath. Be sure your dough is free from drafts. The sponge should double in volume and become very bubbly.

To prepare the dough:

  • Use a rubber spatula to deflate the sponge and 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. 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 your mixer bowl. 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 and turn it to make sure all sides are moistened with oil. Cover the bowl with plastic wrap and allow it to rest in a warm location for another 1 1/2 hours. The dough should double in volume and hold an impression when you gently poke it with a finger.
  • Move a rack to the lower third of the oven and preheat to 475 degrees. If using a pizza stone, place it in the oven to preheat. I don’t have a pizza peel but at this point you would sprinkle the peel with cornmeal and set aside. I used a rimless baking sheet dusted with cornmeal.
  • Turn the dough out onto a lightly floured work surface. Divide the dough and cover the half 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. If the dough snaps back and doesn’t hold it’s shape, let it rest a few minutes then try again. Transfer the dough to the peel.
  • Top the pizza with sauce, then vegetables or meat and cheese. Leave a 1-inch border around the rim of the pizza. Slide the pizza onto the preheated stone and bake for 15 minutes or until golden and bubbly. Repeat with remaining dough.


If you want to make the dough ahead of time wrap each piece of fully risen dough in plastic wrap, then place it in a Ziplock bag. Store it 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 before shaping.
(adapted from a recipe by: Steve Sullivan, published in Baking with Julia)