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The Only Homemade Pizza Dough Recipe You’ll Ever Need
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Homemade Pizza Dough doesn’t get easier or more reliable than this. It’s soft, stretchy, and bakes up with that chewy center and golden edge everyone loves. The flavor is balanced, the texture is spot on, and it comes together with basic pantry staples. I tested it with different flours and rise times until it nailed that perfect consistency every single time. I even figured out the exact kneading sweet spot to get that soft, stretchy dough just right. You’ll love how simple it is to make, and how good it tastes. Don’t believe me? Just take a look at the 700+ 5-star reviews it’s received over the years.
If you’re looking for a whole wheat option try my Whole Wheat Pizza Dough Recipe. And if you don’t want to make 2 full pizzas, check out my Small Batch Pizza Dough Recipe that is perfect for one or two people!
Ingredient Notes + Variations
This homemade pizza dough uses pantry basics, but it’s the ratio and technique that makes the difference. Each ingredient plays a role in giving the dough that ideal chewy-crisp texture.
- Bread flour – Higher protein than all-purpose, so you’ll get that satisfying chew. If it’s humid where you are, you might not need all 3 cups.
- Warm water – Make sure it’s around 107–110° F. Too cold and the yeast won’t wake up, too hot and your yeast won’t activate.
- Yeast – fast acting or regular active dry yeast is fine.
- Honey – to help activate the yeast. You can use granulated sugar in a pinch.
- Olive Oil – Adds richness to the dough and keeps it tender. It also helps the crust crisp up just enough without drying out.
Pro Tip: I recommend using bread flour for pizza dough because the higher gluten content (12-14%) gives it that ideal chewy texture. If you only have all-purpose flour, it still works… just knead it a bit longer to develop more gluten and you’ll be good to go.
How to Make Homemade Pizza Dough
This pizza dough recipe is straightforward, and you don’t need any fancy equipment (though a stand mixer makes things easier). The key is watching your dough’s texture as you go. Don’t dump in all the flour at once. For full recipe details, including ingredients needed and measurements, see the printable recipe card down below.
Step 1: Proof the Yeast
Combine warm water, honey + yeast and let it sit until it starts to foam.
Step 2: Mix the Dough
Add salt, olive oil, and half the flour. Stir together + add the rest gradually.
Use a stand mixer or knead by hand until the dough is smooth and elastic.
Step 3: Let it Rise
grease the dough + bowl lightly
cover with plastic wrap
let it rise until doubled (1-2 hours)
How To Use This Pizza Dough
Now you can turn this dough into anything your little heart desires (I highly suggest my super popular Homemade Stromboli). Divide into 2 separate dough balls if you want two 12″ pizzas, which is what this recipe makes. Feel free to divide them again for personal pan pizzas so everyone can choose their favorite toppings! If you only want to halve the recipe, I’ve made it really easy for you with this Small Batch Pizza Dough recipe. Or try my Whole Wheat Pizza Dough Recipe.
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. Boom. Hand tossed pizza!
Tips for Success
- Use a thermometer to check your water temp. Guessing can throw off the whole dough. Aim for 107-110° F.
- If your dough’s too sticky, add flour 1 tablespoon at a time.
- Let it rise somewhere warm (but not hot) like inside your oven with the light on.
- Don’t rush the kneading. It builds the gluten that makes pizza dough stretchy.
- If using later, refrigerate after the first rise to make it easier to handle.
- 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° F. Let the stone preheat in that extremely hot oven for at least 30 minutes before using. That will really give you a crispy crust like you get at the restaurants. If you don’t have a pizza stone use an upside-down baking sheet.
How to Use This Pizza Dough
- Pizza Bubble Bread – Soft, pull-apart pieces loaded with cheese and pepperoni.
- Cheesy Bread Recipe with Pizza Dough – Buttery, cheesy, and the ultimate pizza night side.
- Bruschetta Pizza – Fresh tomatoes, basil, and balsamic for a lighter pizza option.
- Pepperoni Knots – Twisted, baked, and brushed with garlic butter.
- Cinnamon Twists – Sweet, buttery, and finished with a drizzle of icing.
This pizza dough is the kind of recipe you’ll memorize after making it twice. It’s that easy, and it delivers every single time. The printable recipe is below. Have a great day, friends!
Homemade Pizza Dough
Homemade pizza has never been easier with this simple Pizza Dough Recipe! Easy to follow, minimal ingredients required and always delicious.
Ingredients
- 1 cup warm water aim for 107-110° F
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey or sugar
- 1 teaspoons salt
- 2 tablespoons olive oil
- 3 cups bread flour give or take 1/2 cup, depending on the heat & humidity
Instructions
- In a large mixing bowl, preferably the bowl of a stand mixer, stir yeast and honey into warm water. Let yeast mixture sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking.
- 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!
- 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!*
- Lightly grease the bowl & the ball of dough with olive oil so it doesn't dry out, cover with plastic wrap and let it rise at room temperature 1-2 hours or until it's doubled in size. If your house is on the cooler side, place it in your oven with the light on.
- Once pizza dough has risen, you can use as desired.
Video
Notes
*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.
Nutrition
Calories: 844kcalCarbohydrates: 146gProtein: 24gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 1175mgPotassium: 227mgFiber: 5gSugar: 9gVitamin A: 4IUVitamin C: 0.1mgCalcium: 34mgIron: 2mg
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Make Ahead + Freezing Instructions
To prepare your dough ahead of time, follow the directions all the way through. Cover and refrigerate for up to three days. Letting your pizza dough sit in the refrigerator in an airtight container 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.
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.
FAQ for Homemade Pizza Dough
How long should pizza dough rest before using?
30 minutes is the bare minimum you’ll want your dough to rest. Letting your pizza dough sit in the refrigerator in an airtight container for 18-24 hours really develops that delicious yeasty flavor.
How do I make homemade pizza dough more flavorful?
For a more yeasty dough, cold fermentation works wonders. Add olive oil to the crust. Mix in dried herbs like rosemary or oregano into the raw dough. Add honey or sugar to the raw dough. Brush cooked dough with garlic butter. If you have sourdough starter, consider adding it to your pizza dough.
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.
Need More Pizza Recipe Ideas?
I’ve got you covered, check out all of my pizza recipes here!
- Margherita Pizza – Simple, fresh, and classic. Made with mozzarella, tomatoes, and fresh basil on a thin, chewy crust.
- Chicken Alfredo Pizza – Creamy brown butter Alfredo sauce, tender chicken, and melty cheese. Rich and totally satisfying.
- Country BBQ Chicken Pizza – Sweet and smoky BBQ sauce with chicken, red onion, and cheddar. Bold flavors that always win.
- Pesto Pizza – A veggie-packed pizza with herby pesto, melty cheese, and crisp edges. Flavorful and loaded with texture.
- Mediterranean Pizza – Topped with feta, olives, red onion, and sun-dried tomatoes. Savory, salty, and totally addictive.
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
THIS IS THE BEST PIZZA DOUGH that I have ever made. I’ve been on a quest to learn to make good pizza dough. Some were good, others were total failures. But this recipe is hands down the best one! I think for me, using my stand mixer instead of kneading by hand was the key to getting the perfect dough consistency. Thank you so much!
Thanks for this recipe! My fav pizzaria
(Barro’s) a great chewy crust… I’ve needed one to make at home. Your pics are great!
I would LOVE to make this gluten free! Any tips? Any suggestions for GF bread flour? THANK YOU.
Absolutely delicious