Description
The ultimate homemade pizza recipe with a crispy, chewy crust that rivals your favorite pizzeria. This easy pizza dough comes together with simple ingredients and can be customized with any toppings you love.
Ingredients
Scale
For the Pizza Dough:
- 3 1/2 to 4 cups bread flour or all-purpose flour (plus extra for dusting)
- 2 1/4 teaspoons active dry yeast (1 standard packet)
- 1 tablespoon granulated sugar or honey
- 2 teaspoons salt
- 2 tablespoons olive oil (plus more for coating bowl)
- 1 1/2 cups warm water (105-110°F)
For Assembly:
- 1 cup pizza sauce or marinara sauce
- 2 1/2 to 3 cups shredded mozzarella cheese (low-moisture, whole milk)
- Your choice of toppings (pepperoni, vegetables, meats, etc.)
- 2 tablespoons olive oil (for brushing crust)
- Fresh basil leaves (optional, for garnish)
- Grated Parmesan cheese (optional)
- Red pepper flakes (optional)
Instructions
- Activate the yeast: In a large mixing bowl, combine the warm water, sugar (or honey), and yeast. Stir gently and let sit for 5-10 minutes until foamy and bubbly. This proves your yeast is alive and active. If it doesn’t foam, your water was too hot or your yeast is dead – start over with fresh yeast.
- Make the dough: Add the olive oil and salt to the yeast mixture. Gradually add 3 1/2 cups of flour, one cup at a time, stirring with a wooden spoon until a shaggy dough forms. The dough should start pulling away from the sides of the bowl. If it’s too sticky, add more flour a tablespoon at a time (up to 1/2 cup more).
- Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until smooth, elastic, and slightly tacky but not sticky. The dough should bounce back when poked. This kneading develops gluten, which creates structure and chewiness. You can also use a stand mixer with a dough hook on medium-low speed for 5-7 minutes.
- First rise: Lightly oil a large bowl with olive oil. Shape the dough into a ball and place it in the bowl, turning to coat all sides with oil (this prevents drying). Cover with plastic wrap or a damp kitchen towel. Let rise in a warm, draft-free spot for 1-2 hours until doubled in size. Ideal temperature is 75-80°F. If your kitchen is cold, place the bowl in your oven with just the light on.
- Prepare for baking: About 30 minutes before you’re ready to bake, preheat your oven to its highest setting (typically 475-500°F). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, you can preheat it or not – both work.
- Divide and shape: Punch down the risen dough to release air bubbles. Turn it out onto a lightly floured surface and divide it into 2 equal portions for large pizzas or 4 portions for personal pizzas. Shape each portion into a smooth ball.
- Roll or stretch the dough: Let the dough balls rest for 10 minutes (this relaxes the gluten and makes stretching easier). Working with one ball at a time, flatten it with your hands, then either roll with a rolling pin or hand-stretch into your desired shape (12-14 inches for large pizzas, 8-10 inches for personal). Leave the edges slightly thicker for a nice crust. If dough springs back, let it rest for 5 more minutes.
- Transfer to pan: If using parchment paper, place stretched dough on it, then transfer to a baking sheet or pizza peel. If baking directly on a sheet, lightly oil or flour it first.
- Add toppings: Spread 1/2 cup pizza sauce evenly over each large pizza (less for personal pizzas), leaving a 1/2-inch border for the crust. Sprinkle with cheese (about 1 1/4 cups per large pizza), then add your desired toppings. Don’t overload – too many toppings create soggy pizza.
- Bake: Transfer pizza to the preheated oven (if using a stone, slide the parchment paper onto it). Bake for 12-15 minutes for large pizzas (10-12 minutes for personal pizzas) until the crust is golden brown and the cheese is bubbly and slightly browned. The bottom should be crispy and lightly charred.
- Finish and serve: Remove from oven and let cool for 2-3 minutes. Brush the crust edges with olive oil or garlic butter if desired. Garnish with fresh basil, Parmesan cheese, or red pepper flakes. Slice and serve immediately while hot!
Notes
- Flour measurement: For most accurate results, weigh flour (480-500g total). Spooning flour into measuring cups rather than scoking prevents using too much.
- Dough too sticky? Add flour gradually, just until dough is manageable. Too much flour makes tough, dry pizza.
- Cold fermentation: For even better flavor, refrigerate dough after the first rise for 24-72 hours. Bring to room temperature before shaping.
- Crispy crust secret: Pre-bake the crust for 3-4 minutes before adding toppings for extra crispiness.
- No pizza stone? No problem! An upside-down baking sheet on the lowest oven rack works similarly.
- Storing dough: Refrigerate up to 3 days or freeze up to 3 months.
- Prep Time: 15 minutes (plus 1-2 hours rising time)
- Cook Time: 12-15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 slices (1/4 of large pizza with cheese and pepperoni)
- Calories: 420
- Sugar: 4g
- Sodium: 890mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 35mg