This classic pizza dough recipe is a must-have for any pizza lover. It’s simple to make and creates a chewy, golden crust that’s perfect for your favorite toppings. Whether you like a thin, crispy base or a thicker, doughy crust, this recipe has you covered.
Why You’ll Love This Recipe
It’s versatile: Use it for traditional pizzas, flatbreads, or even calzones.
Easy to make: With just a handful of ingredients, you’ll have fresh dough in no time.
Tastes amazing: The homemade flavor of this crust beats store-bought dough every time.
Perfect texture: The balance of chewiness and crispiness creates a restaurant-quality base.
Freezer-friendly: Make it ahead and save time on busy days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
active dry yeast
granulated sugar
warm water
olive oil
salt
Directions
Combine the warm water, sugar, and yeast in a mixing bowl. Stir well and let it sit for 5–10 minutes until frothy.
In a separate bowl, sift together the flour and salt.
Make a well in the center of the flour mixture, then pour in the yeast mixture and olive oil.
Gradually mix the ingredients using a spoon or your hands until a rough dough forms.
Knead the dough on a floured surface for 8–10 minutes until it’s smooth and elastic.
Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for 1–2 hours or until it doubles in size.
Punch down the risen dough to release air, then knead briefly.
Divide the dough as needed and roll it out to your preferred thickness.
Servings and Timing
Yield: Makes dough for approximately 2 medium-sized pizzas (4 servings)
Prep Time: 15 minutes
Rising Time: 1–2 hours
Cooking Time: Varies depending on the pizza recipe
Calories: 210 kcal per serving (1/4 of dough)
Variations
Whole Wheat Dough: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
Herb-Infused Dough: Mix in dried oregano, basil, or garlic powder for an aromatic twist.
Gluten-Free Option: Use a gluten-free flour blend and adjust water as needed for consistency.
Cheesy Crust: Stuff the edges of the dough with mozzarella for a gooey surprise.
Thin Crust: Roll the dough very thin and bake at a higher temperature for a crispy crust.
Storage/Reheating
Storage: Wrap unused dough tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months.
Reheating: Let frozen dough thaw in the refrigerator overnight before using. For baked crusts, reheat in an oven at 350°F for 5–7 minutes.
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FAQs
How do I know if my yeast is active?
The yeast mixture should become frothy within 5–10 minutes of sitting. If not, the yeast may be expired or the water too hot/cold.
Can I make this dough ahead of time?
Yes, you can refrigerate the dough after it rises for up to 24 hours. Let it come to room temperature before using.
What temperature should I bake my pizza?
Most pizzas bake well at 475°F–500°F for 10–15 minutes, depending on the thickness of the crust.
Can I use instant yeast instead of active dry yeast?
Yes, substitute the same amount of instant yeast, and skip the step of activating it in water. Add it directly to the dry ingredients.
Why is my dough not rising?
Ensure your yeast is fresh, the water is the right temperature (around 110°F), and the dough is in a warm, draft-free area.
Conclusion
Making pizza dough at home is easier than it seems and yields incredible results. This recipe is a great starting point for experimenting with different toppings and flavors. With its perfect texture and customizable nature, you’ll find yourself making homemade pizza night a regular tradition. Enjoy the satisfaction of creating delicious pizzas from scratch!
📖 Recipe:
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Classic Pizza Dough
- Total Time: ~2 hours 15 minutes
- Yield: Dough for 2 medium pizzas (4 servings)
- Diet: Vegetarian
Description
Discover the ultimate classic pizza dough recipe for perfect homemade pizzas. This easy, versatile dough creates a golden, chewy crust, ideal for your favorite toppings. Whether you prefer thin and crispy or thick and doughy, this recipe is the foundation of delicious pizza.
Ingredients
All-purpose flour
Active dry yeast
Granulated sugar
Warm water
Olive oil
Salt
Instructions
- Combine warm water, sugar, and yeast in a mixing bowl. Stir and let sit for 5–10 minutes until frothy.
- Sift flour and salt in a separate bowl.
- Create a well in the flour, add the yeast mixture and olive oil.
- Mix until a rough dough forms.
- Knead on a floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 1–2 hours until it doubles in size.
- Punch down the dough, knead briefly, divide as needed, and roll out to your desired thickness.
Notes
For variations, try whole wheat flour, herb-infused dough, or stuffed cheesy crust.
Store dough in the refrigerator for up to 3 days or freeze for up to 3 months.
For best results, bake pizzas at 475°F–500°F.
- Prep Time: 15 minutes
- Rising Time: 1–2 hours
- Cook Time: Varies based on pizza recipe
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 210 kcal per serving (1/4 of dough)
