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Foolproof Homemade Pizza Dough Recipe

Some things are just way too easy to make at home—like homemade pizza dough! With our detailed step-by-step photos, you'll have a soft, pillowy crust in no time (and yes, you can even make it ahead for extra convenience!). Say goodbye to store-bought and hello to pizza night perfection.

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
1 hr 42 mins
Servings: 16 slices
Calories: 112 kcal
Course: Main Course , Baked Goods
Cuisine: Italian , American

Ingredients

  • 1 ½ cups warm water about 105°F/40°C, 360 mL
  • 1 ¼-oz package instant yeast 2 ¼ tsp, 7 g
  • 1 Tbsp sugar 15 g
  • 1 tsp salt
  • 1 Tbsp olive oil + some for greasing bowl/pan 15 mL
  • 3 ½ cups all-purpose flour 450 g

Instructions

    Cup of Yum
  1. Proof yeast: Combine warm water with yeast and sugar. After 5 to 10 minutes, the mixture should be frothy. Mix in the salt and olive oil.
  2. Mix in flour: In a large bowl, mix the wet mixture into the flour. The dough will start to get difficult to mix with a spoon and eventually form a loose ball. Transfer the dough ball onto a lightly floured surface.
  3. Knead: Knead by hand (8 minutes) or with the bread hook of a standing mixer (5 minutes), adding more flour a tablespoon at a time if the dough is sticking to the surface. Pizza dough has been kneaded enough when it is smooth and passes the finger poke test (when you poke it with your finger, the dough should slowly spring back).
  4. Rise: Place dough in a lightly greased bowl and cover with plastic wrap. Set in a warm place* and let rise for 1 to 2 hours, or until dough has doubled in size.
  5. Divide: Divide the dough into two balls, then cover with plastic wrap and let rest for 15 minutes. If you don’t plan on making 2 pizzas, you can freeze one of the balls now**.
  6. Roll: Roll pizza dough directly onto lightly flour- or cornmeal-dusted parchment paper (12 inches for traditional crust, 14 for thin crust). Brush dough with olive oil, then top with your favorite ingredients.
  7. Bake: Preheat oven to 475°F (250°C). Place your empty pizza pan in the oven while it preheats to make it hot (hot pan = crispy crust). Bake on the lowest rack for 10 to 12 minutes, then move to the upper rack and broil for 2 minutes.

Notes

  • *To help your dough rise faster, heat your oven for a few minutes to warm it. Turn it off, and then set your dough inside the oven. The warm (but not hot!) temperature will help the pizza dough rise more quickly!
  • **If you don’t use the second ball, freeze it! Lightly coat the surface of the ball with oil, then wrap it in plastic wrap or place it in a freezer-safe bag. When you want to use it, let it thaw in the refrigerator (12 hours), then let it rest, covered, on the counter right before use (30 minutes).
  • Kneading is essential to develop the flour's gluten proteins! This step gives the crust a soft interior and crunchy exterior. Without kneading, less gluten develops, resulting in a flat, dense dough.

Nutrition Information

Serving 1slice (1/16 recipe) Calories 112kcal (6%) Carbohydrates 22g (7%) Protein 3g (6%) Fat 1g (2%) Sodium 148mg (6%)

Nutrition Facts

Serving: 16slices

Amount Per Serving

Calories 112

% Daily Value*

Serving 1slice (1/16 recipe)
Calories 112kcal 6%
Carbohydrates 22g 7%
Protein 3g 6%
Fat 1g 2%
Sodium 148mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.