Soft, chewy, and golden — this classic homemade pizza dough is my go-to base for any pizza night. Made with just a few pantry staples, it brings that irresistible pizzeria-style texture right into my own kitchen. Whether I’m craving a classic margherita or loading it up with toppings, this dough never lets me down.
Why You’ll Love This Recipe
I love this recipe because it’s simple, reliable, and delivers restaurant-quality results. The dough is soft on the inside, perfectly crisp on the outside, and works beautifully with any topping combination I’m in the mood for. It’s beginner-friendly, freezer-friendly, and makes pizza night feel extra special — without a pizza stone or fancy equipment.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 1/2 cups all-purpose flour
1 1/4 cups warm water
2 tsp salt
1 tsp sugar
2 1/4 tsp active dry yeast (1 packet)
2 tbsp olive oil
Directions
I start by combining the warm water, sugar, and yeast in a large mixing bowl. I stir gently and let it sit for 5–10 minutes until it becomes foamy.
Then I add the flour and salt to the bowl and mix until a shaggy dough forms.
I transfer the dough to a floured surface and knead it for 8–10 minutes until it’s smooth and elastic.
I lightly oil a clean bowl, place the dough inside, and cover it with a damp cloth or plastic wrap. Then I let it rise in a warm spot for 1–2 hours, or until it’s doubled in size.
After rising, I punch down the dough and divide it into 2–3 portions, depending on how big I want each pizza.
I roll out each portion on a floured surface, add my favorite sauces and toppings, and bake in a preheated 475°F (245°C) oven for 10–15 minutes until the crust is golden and crisp.
Servings and timing
Servings: Makes 3 medium pizzas
Prep Time: 10 minutes
Rise Time: 1 hour 5 minutes
Cooking Time: 15 minutes
Total Time: About 1 hour 30 minutes
Calories: Around 220 kcal per serving (dough only)
Variations
Whole Wheat Dough: Sometimes I swap out half the all-purpose flour for whole wheat flour to add more fiber and a nutty flavor.
Herbed Crust: I like to mix dried oregano, garlic powder, or basil into the dough for extra flavor.
Stuffed Crust: For a fun twist, I tuck cheese sticks or shredded mozzarella into the crust edges before baking.
Thin Crust: I roll the dough out thinner and bake it for a slightly shorter time for a crispy thin-crust style.
Frozen Dough Balls: I often make a double batch and freeze individual dough portions for future pizza nights.
Storage/Reheating
If I have leftover dough, I wrap it tightly in plastic wrap or place it in an airtight container and refrigerate it for up to 3 days. For longer storage, I freeze it for up to 3 months. When I’m ready to use it, I thaw it in the fridge overnight and let it come to room temperature before rolling it out.
Baked pizzas can be stored in the fridge for up to 3–4 days. I reheat slices in a skillet over medium heat or in the oven at 375°F (190°C) for about 5–7 minutes to keep the crust crispy.
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FAQs
How do I know if my yeast is still active?
If the mixture of warm water, sugar, and yeast doesn’t foam after 10 minutes, the yeast may be expired or the water might be too hot or too cold. I always check the expiration date and use water that’s just warm to the touch.
Can I use instant yeast instead of active dry yeast?
Yes, I can substitute instant yeast in equal amounts. I usually skip the proofing step and mix it directly with the flour, then add warm water and continue as normal.
What’s the best flour to use for pizza dough?
All-purpose flour works great for this recipe, but sometimes I use bread flour for a chewier texture. It has a higher protein content which gives the dough more elasticity.
How can I freeze the dough?
Once the dough has risen, I divide it, wrap each portion tightly in plastic wrap, and freeze it. When I want to use it, I thaw it in the fridge overnight, let it rest at room temperature for 30 minutes, and then roll it out.
My dough isn’t rising. What went wrong?
It could be that the yeast wasn’t activated properly, or the room was too cold. I always make sure the water is warm (not hot) and I place the dough in a warm, draft-free area to rise.
Conclusion
This homemade pizza dough is a staple in my kitchen — easy to make, versatile, and always delicious. Whether I’m hosting a pizza night or just craving a slice, this recipe gives me the perfect base every single time. Once I’ve made it from scratch, I never want to go back to store-bought.
📖 Recipe:
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Homemade Pizza Dough
- Total Time: 1 hour 30 minutes
- Yield: 3 medium pizzas
- Diet: Vegetarian
Description
Soft, chewy, and golden — this classic homemade pizza dough is easy to make with pantry staples and delivers pizzeria-style results at home. Perfect for any topping combo and beginner-friendly.
Ingredients
3 1/2 cups all-purpose flour
1 1/4 cups warm water
2 tsp salt
1 tsp sugar
2 1/4 tsp active dry yeast (1 packet)
2 tbsp olive oil
Instructions
- In a large mixing bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes until foamy.
- Add flour and salt to the bowl and mix until a shaggy dough forms.
- Transfer dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
- Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth or plastic wrap. Let rise in a warm spot for 1–2 hours or until doubled in size.
- Punch down the dough and divide into 2–3 portions based on desired pizza size.
- Roll out each portion on a floured surface, add sauces and toppings.
- Bake in a preheated 475°F (245°C) oven for 10–15 minutes until crust is golden and crisp.
Notes
Swap half the flour with whole wheat flour for added fiber.
Add dried herbs like oregano or basil to the dough for extra flavor.
Stuff cheese into the crust edges for a stuffed crust variation.
Roll thinner for a crispy thin-crust style pizza.
Freeze dough portions for future use.
Store leftover dough in the fridge for up to 3 days or freeze for up to 3 months.
Reheat baked pizza in a skillet or oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dough
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe (1 slice of medium pizza)
- Calories: 220
- Sugar: 1g
- Sodium: 390mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 0mg
