The Best Pizza Dough Recipe Ever

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Homemade pizza has never been easier with this simple Pizza Dough Recipe! Easy to follow, minimal ingredients required and always delicious. Turn your pizza dough into Stromboli, calzones or just whip up a plain old pie. You will love this recipe!

Actually Amazing Homemade Pizza Dough

The hardest part of pizza making at home is the crust. I’ve been making my own pizza dough for years but I could never get it just right. It was never chewy and/or crispy enough. But after lots of testing and switching over to bread flour, I recently perfected my crust, getting it up to par with the pizza restaurants. I did lots of research and lots of testing and I’m so happy to share this Pizza Dough Recipe with you today!

If you’re looking for a whole wheat option try my Whole Wheat Pizza Dough Recipe!

Main Ingredients Needed

Ok, friends, here’s the list of ingredients you’ll need to make the best homemade pizza dough ever. Nothing crazy or out of the ordinary:

• Warm Water – warm water helps the yeast bloom faster. But if the water is too hot it can kill the yeast. So be careful!
• Yeast – fast acting or regular old active dry yeast is fine! This makes the pizza dough rise. This is my favorite brand.
• Honey – to help activate the yeast. You can use granulated sugar in a pinch.
• Salt – to season the dough.
• Olive Oil – or canola oil. The difference is the taste.
• Bread Flour – this flour specifically has more gluten in it, yielding a chewier crust.

What Kind of Flour Do You Need For Pizza Dough?

For homemade breads, I always suggest using Bread Flour. Bread Flour has higher gluten content (12-14%) which gives you that chewy texture you want for a Ciabatta, French Bread or Pizza Dough. Kneading the dough develops gluten as you go, but starting with a flour that has a higher gluten to begin with is the trick for pizza dough that is just like the kinds you’d buy from the store or get at a restaurant. King Arthur Flour is my favorite bread flour.

In a pinch, you can absolutely use all-purpose flour which has a lower gluten content (8-11%), so the results won’t be quite as chewy but (pro tip!) if you knead the dough a little longer, you can develop more gluten and make it work. If you don’t have bread flour, don’t let that stop you from making this recipe. It will absolutely work with all purpose.

How to Make Pizza Dough

Step 1: Proof the Yeast

In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking.

Step 2: Stir in Flour, Salt & Olive Oil

With the mixer on low, add in salt, oil and half the flour.

Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it, it doesn’t stick to your hands. The dough should also be cleaning the sides of the bowl but still sticking to the bottom. This is normal!

Step 3: Knead

Once you reach this stage, turn the mixer on a low to medium speed to knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean!

Step 4: Rise

Lightly grease the bowl & the dough so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours or until it’s doubled in size. That’s it!

Now you can turn this dough into anything your little heart desires (maybe try grilling your pizza). To spread the dough you can use a rolling pin but I always just use my hands!

My Pizza Dough Won’t Stretch. What Do I Do?

Forming, rolling and stretching your pizza dough into round pizzas shouldn’t be hard! I have found two main reasons why it can sometimes be difficult:

• You’ve kneaded too much flour into the dough, thus creating a dry dough making it difficult to rise and form into pizza crusts
• If you haven’t let your pizza dough rest long enough after kneading, the gluten won’t have relaxed, thus making it hard to roll out or stretch into a thin pizza crust.

Solutions? There isn’t much you can do about dry dough. It’s so difficult to knead liquid into already dry dough, so be sure to be careful when kneading flour into it initially. Better to err on the side of sticky dough than too dry if you’re worried. You can always knead more flour into your pizza dough. If it keeps shrinking as you’re trying to roll it out, try letting your dough sit and rest a little longer to let that gluten relax.

So, How Do You Form Pizza Dough into Pizzas?

Your pizza dough should be easy to work with and be easily pressed out and formed into round pizzas. You can either use a rolling pin, use your fingers to stretch and press out the dough into a round shape or you can try tossing the pizza dough up in the air (like they do at those old school pizzerias) and use the back of your hands (think loose fists) to stretch the dough into shape.

Tips and Tricks For Amazing Homemade Pizza

Here are the details of my pizza dough recipe that you are going to want to know:

• Use Warm Water – not hot, not cold. Pleasantly warm. Yeast likes warmth. Don’t overthink this step. If it feels nice and warm like baby bathwater, then you’re good. I don’t ever use a thermometer because thermometers are annoying for this kind of stuff. (If you’re into thermometers, 105 degrees Fahrenheit).
• Use Honey – I seem to get better results with honey. I don’t know why. You can use sugar if you prefer.
• Bread Flour – you must must must use bread flour. Bread flour means more gluten. More gluten means chewy crust. Chewy crust = good. The end.
• Knead, Knead, Knead – Kneading means gluten! And we all know what gluten means. Knead your dough for 6 minutes pretty please.
• Use a Pizza Stone – This is a great pizza stone. Put it in your cold oven, and then crank that baby up to the hottest temperature it will go to. For me, it was 500 degrees. Let the stone preheat in that extremely hot oven for at least 30 minutes before using. That will really give you a crispy bottom like you get at the restaurants. If you don’t have a pizza stone use an upside-down cookie sheet.

That’s pretty much it!

Can I Freeze Pizza Dough?

Yes(!!!) you can freeze this pizza dough recipe to save it for later. And it’s the perfect recipe to do this because it makes two 12″ medium pizzas! Use half now and the rest later.

To Freeze: Simply follow the directions all the way stopping after you knead the dough for 6 minutes. This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal, removing all air, and freeze for up to three months.

To Use: Remove from the freezer and place the frozen dough in a greased bowl. Cover with plastic wrap and let it defrost, then rise until it has doubled in size; 6 hours or so, depending how warm or cold your kitchen is. Then use it as you’d like.

Make-Ahead

If you aren’t interested in freezing your dough but still want to prepare it ahead of time, you can! Follow the directions all the way through and then cover and refrigerate for up to three days. Letting your pizza dough sit in the refrigerator for 18-24 hours really develops that delicious yeasty flavor. Not a necessary step but a delicious one. Next time you make pizza dough, give this a try! It’s tasty 🙂

How to Make Cheesy Garlic Bread Sticks From Pizza Dough

I turned my pizza dough recipe into delicious Cheesy Garlic Breadsticks. Buttery, salty, cheesy, garlic-y goodness. 9 minutes in a hot oven and these bubbly bites come out ready to be eaten. And made our kitchen smell divine. Give them a whirl this weekend! (Recipe is found in the pizza dough recipe card down below in the notes section.)

1. Preheat oven to 500 degrees with pizza stone inside. {If you don’t have a pizza stone, use an upside-down cookie sheet…a tip I got from Natalie!}
2. Mix butter and garlic in a small bowl and set aside.
3. Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
4. Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}
5. Bake 9-10 minutes or until bubbly and golden. Remove from oven and cool 1-2 minutes before cutting. Serve hot, with marinara.

Need More Pizza Recipe Ideas?

I’ve got you covered, check out all of my pizza recipes here! Or just click on some of my favorites below 🙂

• Margherita Pizza
• Chicken Alfredo Pizza
• Country BBQ Chicken Pizza
• Pesto Pizza
• Mediterranean Pizza

Be sure to save/print/bookmark this recipe, it’s a good one!

The printable recipe card is below, enjoy 🙂

Print Pin It

4.99 from 681 votes

The Best Pizza Dough Recipe Ever

Homemade pizza has never been easier with this simple Pizza Dough Recipe! Easy to follow, minimal ingredients required and always delicious.

servings 2 medium 12″ pizzas

Prep Time 2 hrs

Cook Time 9 mins

Total Time 2 hrs 9 mins

Ingredients

• ▢ 1 cup warm water
• ▢ 2 1/4 teaspoons active dry yeast
• ▢ 1 tablespoon honey or sugar
• ▢ 1 teaspoons salt
• ▢ 2 tablespoons olive oil or canola oil
• ▢ 3 cups bread flour give or take 1/2 cup…depending on the heat & humidity

US Customary – Metric

Instructions

Pizza dough instructions-

• In a large mixing bowl, preferably that of a stand mixer fitted with a dough hook, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking.
  
• Pour in salt, olive oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it, it doesn't stick to your hands.
  
• Once you reach this stage, knead on low for 6 minutes. The dough should be smooth and easy to work with. And the bowl should be mostly clean! {*This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air, and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you'd like.} 
  
• Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours or until doubled in size.
  
• Once pizza dough has risen, you can use as desired.
  

Video

Notes

For Cheesy Garlic Breadsticks

1. Preheat oven to 500 degrees with pizza stone inside. {If you don’t have a pizza stone, use an upside-down cookie sheet…a tip I got from Natalie!}
2. Mix 2 tbsp salted butter and 2 cloves of minced garlic in a small bowl and set aside.
3. Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
4. Spread the butter and garlic mixture over dough and top with 1/4 cup parmesan and 1/4 cup mozzarella cheese. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}
5. Bake 9-10 minutes or until bubbly and golden. Remove from oven and cool 1-2 minutes before cutting. Serve hot, with marinara.

Nutrition

Calories: 876kcal | Carbohydrates: 150g | Protein: 27g | Fat: 18g | Saturated Fat: 2g | Sodium: 1180mg | Potassium: 316mg | Fiber: 8g | Sugar: 9g | Calcium: 28mg | Iron: 2mg

Course: Dinner

Cuisine: Italian

Keyword: homemade pizza dough, how to make pizza dough, pizza dough, pizza dough recipe