This homemade pizza dough recipe has become a staple in our home. It's perfect for making pizza crust, stromboli, or calzones. Simple to prepare and absolutely delicious, it works perfectly with bread and all-purpose flour.
Plus, you can easily adjust it for a semi-sweet dough if you like. The recipe makes enough dough for four large pizzas or seven medium ones—ideal for feeding a crowd or keeping extra dough on hand.
Using instant yeast cuts the rising time to about an hour, so you can enjoy fresh, homemade pizza without the long wait. The dough is versatile—stretch it thick for a soft, chewy crust or roll it thin for a crispy, golden finish.
It’s also freezer-friendly. Divide the dough into individual portions, store them in the freezer, and when pizza night comes around, thaw a ball at room temperature, roll it out, add your favorite toppings, bake, and enjoy a homemade pizza that’s as easy as it is delicious.
🛒 Ingredients You’ll Need
See recipe card for quantities.
- Flour: Provides structure and elasticity. You can use all-purpose or bread flour, but bread flour yields the best texture.
- Instant Yeast: Rises faster and doesn’t need proofing. You can substitute active dry yeast, but it will take longer to rise. To activate, dissolve it in warm water for 5 minutes until frothy, then add it to the flour, oil, and salt.
- Sugar: You can use less or omit it, but I recommend 50g for balanced flavor. For a sweeter dough, 75g is perfect for a semi-sweet taste.
- Salt: Balances the dough's flavor.
- Water: Activates the Yeast and helps form a smooth dough.
- Butter: Adds richness and softness. You can substitute it with an equal amount of extra virgin olive oil or regular olive oil.
👩🍳 How to Make Homemade Pizza Dough
Note: Full instructions are provided in the recipe card below.
- Mix flour, yeast, sugar, salt, butter, and warm water in a stand mixer.
- Knead for 5-7 minutes until smooth and elastic.
- Let rise in an oiled bowl for 40 minutes to 1 hour.
- Punch down, divide into balls, and coat with olive oil.
- Store in freezer bags, refrigerate for up to 3 days, or freeze for up to 3 months.
- Let refrigerated dough sit for 30 minutes; thaw frozen dough before using.
- Stretch or roll dough, and add toppings.
- Preheat oven to 500°F, and bake for 8-15 minutes until golden.
- Slice and serve.
For a healthier pizza crust, 👉check out my healthy pizza crust recipe.
🫙 Make Ahead & Freezing
- Make Ahead: Coat the balls with olive oil and store them in freezer bags, squeezing out as much air as possible. Refrigerate for up to 3 days. Let them sit at room temperature for 30 minutes before using.
- Freezing: Coat the balls with olive oil and store them in freezer bags, squeezing out as much air as possible. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for 2 hours before using.
📝 Camila's Tips & Variations
- For a Crispy Finish: Brush with olive oil before baking for a golden, crispy exterior.
- Herb-Infused Oil: For extra flavor, brush with an herb-infused olive oil before baking.
🤔 Frequently Asked Questions
What if my dough is too sticky?
If your dough is too sticky, simply add more flour, a tablespoon at a time, until it becomes smooth and manageable.
What should I do if my dough is too dry?
If the dough is dry and crumbly, add water or oil, one teaspoon at a time, until it comes together and becomes soft.
Why is my dough not rising?
This could be due to old yeast or an environment that's too cold. Make sure your yeast is fresh, and allow the dough to rise in a warm, draft-free area.
How do I know if my yeast is still active?
To test yeast, dissolve it in warm water (around 100°F/37°C) with a pinch of sugar. If it becomes frothy within 10 minutes, it’s still active. If it doesn’t, it’s time to replace it.
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📖 Recipe
Homemade Pizza Dough
Ingredients
- 1 kg bread or all-purpose flour
- 600 ml warm water (110°F–120°F)
- 10 g Instant-dry Yeast
- 50 to 75 g granulated sugar If you'd like, you can use less sugar or even omit it altogether.
- 25 g (4 teaspoons) kosher salt
- 75 g butter softened, extra virgin olive oil or olive oil
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, combine the flour, yeast, sugar, and salt.
- Switch to the dough hook attachment. Add the softened butter or oil and warm water, then mix until the dough forms a shaggy mass. Knead on medium-low speed for 5 to 7 minutes or until the dough is smooth and elastic. It should pull away from the sides of the bowl and form a ball. If the dough is too dry, add water 1 tablespoon at a time; if too sticky, add flour 1 tablespoon at a time.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp towel and let it rise in a warm place until doubled in size, about 40 minutes to 1 hour.
- Punch down the dough to release air bubbles. Divide it into 4 equal pieces for large pizzas or 7 for medium ones. Roll each piece into a ball.
- Coat the dough balls with olive oil and place them in freezer bags, squeezing out as much air as possible. Refrigerate for up to 3 days or freeze for up to 3 months.
- For refrigerated dough, let it sit at room temperature for 30 minutes before stretching. For frozen dough, defrost overnight in the refrigerator or let it sit at room temperature for 2 hours before using.
- If using immediately, cover the dough balls with plastic wrap or a damp kitchen towel and let them rest for 15 to 20 minutes to allow for a slight rise.
- Use your hands or a rolling pin to stretch each dough ball to your desired shape and thickness.
- Preheat the oven to 500°F and position a rack 4 to 5 inches from the broiler element. Lightly dust a baking sheet with cornmeal. Place the stretched dough on the sheet. Using the back of a spoon or ladle, spread your sauce evenly, leaving a ¾-inch border around the edges. Sprinkle mozzarella cheese, followed by the toppings. Bake for 8 to 15 minutes, or until the crust is golden brown and the cheese is melted and bubbling, rotating the pizza halfway through baking. Slice and serve warm.
Notes
- Make Ahead: Coat the balls with olive oil and store them in freezer bags, squeezing out as much air as possible. Refrigerate for up to 3 days. Let them sit at room temperature for 30 minutes before using.
- Freezing: Coat the balls with olive oil and store them in freezer bags, squeezing out as much air as possible. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for 2 hours before using.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
