There’s something magical about homemade pizza dough—soft, elastic, and ready to transform into a crispy, golden crust. This recipe delivers a perfect balance of chew and crunch, with just 15 minutes of prep and 30 minutes of rising time. The dough’s subtle yeasty aroma and tender texture make it a joy to work with, while its versatility lets you customize toppings to your heart’s desire. Whether you’re craving a classic Margherita or a loaded veggie pie, this dough is your canvas for culinary creativity.
In just an hour, you’ll have a fresh, flavorful pizza that rivals any pizzeria. The dough bakes into a beautifully blistered crust with a satisfyingly crisp exterior and a soft, airy interior. Each bite is a harmonious blend of savory flavors and comforting textures, making it a crowd-pleaser for family dinners or casual gatherings. Plus, with only 113 calories per serving, you can indulge guilt-free. This recipe is your ticket to pizza perfection—simple, delicious, and utterly rewarding.
Ingredients for the Perfect Pizza Dough
- 2-2 ⅓ cups (250-295g) all-purpose flour OR bread flour (divided, see instructions)
- 1 packet (2 ¼ teaspoons) instant yeast
- 1 ½ teaspoons sugar
- ¾ teaspoon salt
- ⅛-¼ teaspoon garlic powder and/or dried basil leaves (optional, for added flavor)
- 2 Tablespoons olive oil + additional for brushing
- ¾ cup (175ml) warm water (about 110°F/43°C)
Step-by-Step Instructions for Homemade Pizza Dough
- In a large bowl, combine 1 cup (125g) of flour, instant yeast, sugar, and salt. Add garlic powder and dried basil if desired.
- Pour in the olive oil and warm water. Stir well with a wooden spoon until fully combined.
- Gradually add another 1 cup (125g) of flour. Add up to ⅓ cup more if needed, stirring until the dough forms a cohesive, elastic ball and pulls away from the sides of the bowl. The dough should be slightly sticky but manageable.
- Drizzle a separate large bowl generously with olive oil and brush the sides with a pastry brush.
- Lightly dust your hands with flour, shape the dough into a ball, and place it in the oiled bowl. Roll the dough to coat it in oil, then cover the bowl tightly with plastic wrap. Let it rise in a warm place for 30 minutes or until doubled in size.
- While the dough rises, preheat your oven to 425°F (215°C) if baking immediately.
- Once risen, gently deflate the dough and transfer it to a lightly floured surface. Knead briefly until smooth (about 3-5 times).
- Use your hands or a rolling pin to shape the dough into a 12-inch circle.
- Transfer the dough to a parchment-lined pizza pan. Pinch or fold the edges to form a crust.
- Drizzle about 1 Tablespoon of olive oil over the dough and brush it evenly, including the crust. Use a fork to poke holes all over the center to prevent bubbling.
- Add your favorite toppings and bake in the preheated oven for 13-15 minutes or until the crust is golden and the toppings are cooked. Slice and serve!
Sauce and Topping Ideas to Elevate Your Pizza
For a classic touch, try a simple 5-minute marinara sauce made with crushed tomatoes, garlic, olive oil, and a pinch of red pepper flakes. Feeling adventurous? Experiment with pesto sauce or a creamy alfredo sauce as a base. When it comes to toppings, the sky’s the limit! Go traditional with pepperoni, mushrooms, and mozzarella, or get creative with prosciutto, arugula, and a drizzle of balsamic glaze. Don’t forget to finish with a sprinkle of fresh basil or Parmesan cheese for extra flavor.
Storage and Reheating Tips for Perfect Leftovers
To store leftover pizza dough, wrap it tightly in plastic wrap and keep it in the fridge for up to 2 days or freeze it for up to 3 months. If you have leftover baked pizza, store it in an airtight container in the fridge for up to 3 days. To reheat, pop it in a preheated oven at 375°F (190°C) for about 5-7 minutes for a crispy crust, or use a skillet on medium heat for 2-3 minutes per side. Avoid the microwave unless you’re okay with a softer crust!
Time-Saving Tricks for Busy Pizza Nights
If you’re short on time, skip the rising step and use the dough immediately—it’ll still be delicious, just slightly denser. Alternatively, prepare the dough ahead of time and let it rise in the fridge overnight for up to 24 hours. You can also use a stand mixer with a dough hook to cut down on kneading time. Keep prepped toppings like shredded cheese and chopped veggies ready in your fridge for even faster assembly.
Common Questions Answered for Pizza Perfection
Can I use active dry yeast instead of instant yeast?
Yes, but you’ll need to activate it first by dissolving it in warm water with a pinch of sugar.
Why is my dough sticky?
Add flour gradually until it’s manageable, but avoid adding too much—stickiness is normal.
Can I make this dough gluten-free?
Swap in a gluten-free flour blend, but note the texture will differ. For more tips, check the video linked in the recipe for visual guidance!
The Best Pizza Dough Recipe
Ingredients
- 2-2 ⅓ cups all-purpose flour OR bread flour¹ divided (250-295g)
- 1 packet instant yeast² (2 ¼ teaspoon)
- 1 ½ teaspoons sugar
- ¾ teaspoon salt
- ⅛-¼ teaspoon garlic powder and/or dried basil leaves optional
- 2 Tablespoons olive oil + additional
- ¾ cup warm water³ (175ml)
Instructions
- Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.
- Add olive oil and warm water and use a wooden spoon to stir well very well.
- Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I’ve found that sometimes I need as much as an additional ⅓ cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (see video above recipe for visual cue). The dough will still be slightly sticky but still should be manageable with your hands.
- Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
- Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
- Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
- Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).
- Use either your hands or a rolling pin to work the dough into 12″ circle.
- Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.
- Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil.
- Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
- Add desired toppings (see the notes for a link to my favorite, 5-minute pizza sauce recipe!) and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.