Pizza Dough Recipe

An overhead shot of a sliced vegetable pizza.

5 from 5 votes

You'll love this easy homemade Pizza Dough Recipe! It's simple to make, easy to work with and practically fail-proof. The final dough is soft, flavorful and very forgiving.

Prep Time15

Cook Time15

Rise time3

Total Time3 30

Course: Pizza Dough

Cuisine: American, Italian

Keyword: Bread, pizza, yeast dough

Servings: (two 12-inch pizza crusts)

Calories: 140kcal

Author: Tricia

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.

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.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes, toppings and optional ingredients are not included.

Nutrition