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Homemade Pizza Dough Recipe
5 from 1,611 votes

Homemade Pizza Dough Recipe

This Homemade Pizza Dough Recipe yields a sticky, elastic dough made from warm water, sugar, instant yeast, oil, flour, and salt. It requires mixing, rising until doubled, and shaping into balls for pizza bases. The dough produces thin to medium crusts and can be divided to make multiple pizzas. It benefits from resting and can be baked on a pizza stone for a crispier bottom crust.

Prep Time
20 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings: 3 1-lb balls of dough, 24 slices
Calories: 138 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 1/2 cups water warm
  • 1/4 cup sugar
  • 3 teaspoons instant yeast
  • 1/4 cup vegetable oil (can use olive oil or another oil, such as avocado)
  • 6 cups all-purpose flour
  • 2 teaspoons salt

Instructions

    Cup of Yum
  1. In the bowl of a stand mixer, combine the water, sugar and yeast. Allow the mixture to sit for a few minutes until frothy. Add in the vegetable oil.
  2. In a bowl, combine the flour and the salt. Add the flour to the yeast mixture, 1/2 cup at a time, mixing well between additions. Continue adding the flour until the dough can be pulled away from the sides of the bowl with a spatula, but the dough will still be quite sticky. You may need to add in a little bit more or less flour, but the key is to remember that the dough will still be sticky and will stick to your fingers when you try to pull it apart.
  3. Grease a large bowl, then scrape the dough into the bowl. Turn the dough to coat it in oil. Cover the bowl with plastic wrap or a towel and a let the dough rise at room temperature until doubled, about 1 hour.
  4. Turn the dough out onto a well-floured work surface. Pull the dough around to the bottom, stretching it to create a smooth ball. Cut the dough into 3 equal portions. Each ball will be approximately 1 pound of dough.
  5. Roll out the dough to use in your favorite pizza recipe, or refrigerate until needed. (I have refrigerated it for several hours, up to overnight, but the dough will continue to rise, even in the refrigerator, so I try to use it before 24 hours.
  6. To bake, preheat a pizza stone in the oven as hot as you can go for at least 30 minutes. (I usually go between 475ºF and 500ºF.)
  7. Prepare your pizza with your desired toppings and bake until the crust is golden, 8-10 minutes.

Notes

  • This recipe makes three 1-pound dough balls, suitable for making three pizzas; you can halve the recipe for fewer pizzas.
  • Refrigerate dough after mixing if not using immediately; dough is easier to roll slightly warmed but still workable if cold.
  • Preheat your pizza stone at least 30 minutes before baking for a crisp crust and use parchment paper to help transfer pizzas.
  • Adjust flour quantity as needed; dough should remain somewhat sticky to ensure good texture and rise.
  • Nutritional information does not include toppings and can vary based on specific ingredients used.

Nutrition Information

Serving 1slice Calories 138kcal (7%) Carbohydrates 25g (8%) Protein 3g (6%) Fat 2g (3%) Saturated Fat 0g (0%) Polyunsaturated Fat 3g (18%) Trans Fat 0g (0%) Cholesterol 0mg (0%) Sodium 194mg (8%) Fiber 1g (4%) Sugar 3g (6%)

Nutrition Facts

Serving: 3 1-lb balls of dough, 24 slices

Amount Per Serving

Calories 138

% Daily Value*

Serving 1slice
Calories 138kcal 7%
Carbohydrates 25g 8%
Protein 3g 6%
Fat 2g 3%
Saturated Fat 0g 0%
Polyunsaturated Fat 3g 18%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 194mg 8%
Fiber 1g 4%
Sugar 3g 6%

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