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Homemade Pizza Dough Recipe - Simple, Reliable, and Delicious

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Bread flour or all-purpose flour (3 1/2 to 4 cups)
  • Warm water (1 1/3 cups, about 105–115°F)
  • Active dry or instant yeast (2 1/4 teaspoons, one packet)
  • Sugar or honey (1 teaspoon)
  • Kosher salt (2 teaspoons)
  • Olive oil (2 tablespoons, plus a little for greasing)
  • Cornmeal or extra flour (for dusting)

Method
 

  1. Activate the yeast (if using active dry): In a measuring cup, mix warm water and sugar. Sprinkle yeast on top. Let it sit 5–10 minutes until foamy. If using instant yeast, you can skip this and mix it directly with the flour.
  2. Mix the dry ingredients: In a large bowl, combine 3 1/2 cups of flour and salt. If using instant yeast, whisk it in now.
  3. Bring it together: Add the yeast mixture (or water if using instant) and olive oil to the flour. Stir with a wooden spoon until a shaggy dough forms.
  4. Knead the dough: Turn the dough onto a lightly floured surface and knead 7–9 minutes, adding small sprinkles of flour only if sticky. Aim for smooth, slightly tacky, and elastic. If using a stand mixer with a dough hook, knead on medium-low for 6–8 minutes.
  5. First rise: Shape the dough into a ball. Place it in a lightly oiled bowl, turning once to coat. Cover with a damp towel or plastic wrap. Let rise in a warm spot until doubled, about 60–90 minutes.
  6. Portion and rest: Punch the dough down gently. For two 12-inch pizzas, divide into two equal balls. Cover and let rest 15–20 minutes. This relaxes the gluten and makes stretching easier.
  7. Preheat your oven: Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. Hot surfaces create the best crust.
  8. Shape the dough: On a lightly floured surface, press each ball from the center out, leaving a slightly thicker rim. Lift and stretch over your knuckles, rotating until it’s 11–12 inches wide. Avoid using a rolling pin if possible; it presses out air.
  9. Transfer and top: Sprinkle a peel or parchment with cornmeal. Move the dough onto it. Add sauce, cheese, and toppings. Keep it light—too much weighs down the crust.
  10. Bake: Slide the pizza onto the preheated stone or sheet. Bake 8–12 minutes, until the crust is puffed and golden with some charred spots. Rotate once for even browning.
  11. Finish and rest: Remove to a cooling rack or board. Let it sit 2–3 minutes, then slice. A brief rest keeps the cheese from sliding and the crust from steaming soft.