So you want to learn how to make pizza dough from scratch? Good call. There is something wildly satisfying about making a pizza starting with nothing but flour and some love.
Store bought dough has its place, sure, but homemade? That is where the magic happens. I have tried a bunch of different dough recipes over the years. Some came out too thick. Others turned into chewy rocks.
After plenty of trial and error (and some kitchen chaos), I finally landed on a simple, reliable, and delicious pizza dough recipe. Ready to dive in? Let’s get started.
Why Make Pizza Dough From Scratch?
Let’s be honest. Premade dough is a shortcut. But it skips all the fun and flavor. And have you ever looked at the ingredient list on those packages? Half of it sounds like it belongs in a science lab.
When you make your own dough, you call the shots. You pick the texture, thickness, and even how soft or crisp you want it to be.
Plus, saying “Yeah, I made that dough myself” sounds way cooler than “I opened a bag.” Instant bragging rights.
Ingredients You Need
You do not need fancy stuff for this recipe. Just the basics that might already be hanging out in your kitchen.
- 3 and 1/2 cups all purpose flour (plus extra for dusting)
- 1 packet instant yeast (about 2 and 1/4 teaspoons)
- 1 and 1/4 cups warm water (not hot)
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
That is it. No surprises. No additives. Just good ingredients.
How To Make Pizza Dough
Step 1
In a large bowl, mix the warm water with sugar. Sprinkle the yeast over the top and let it sit for about ten minutes. If you see bubbles, your yeast is alive and ready to party. If not, grab a new packet.
Step 2
Once the yeast is looking good, add the flour and salt. Stir until it forms a messy dough. That is your cue to stop stirring and start kneading.
Step 3
Dust your counter with flour and knead the dough for about eight to ten minutes. Fold, press, and turn it until it feels smooth and stretchy. Think of it as oddly satisfying arm exercise.
Step 4
Grease a clean bowl with olive oil and set the dough inside. Cover it and let it rest in a warm spot for about an hour and a half. It should double in size and look puffy.
Step 5
Punch down the dough gently to release the air. Split it into two pieces for thinner pizzas or keep it whole for a larger one. Shape it into whatever form you like. Perfect circles are highly overrated.
Step 6
If you like a crisp bottom crust, prebake it at 475°F for five minutes before adding toppings. Otherwise, go straight to sauce and cheese. Either way, deliciousness awaits.
Tips For Perfect Pizza Dough
- Use warm water: Not hot. Just warm enough for happy yeast.
- Do not rush the kneading: Lazy kneading leads to sad crust.
- Let it rise fully: Give it time to puff up properly.
- Flour lightly: Too much flour makes your dough dry.
- Keep toppings moderate: Too many turn everything soggy.
And remember, dough is forgiving. Even if it is not perfect, it will still taste great. Worst case? You end up with a delicious flatbread. Win win.
Making It Ahead
Short on time later? No stress. This dough stores beautifully.
- Fridge: After the first rise, wrap in plastic and chill for up to three days.
- Freezer: Freeze in a bag after the first rise, then thaw overnight before using.
The flavor actually gets better with time. It develops a deeper taste that makes the next pizza even better.
Using Whole Wheat Flour
Whole wheat flour adds a nuttier taste and makes the crust a bit denser. I like mixing one cup of whole wheat flour with two and a half cups of white flour for balance. It adds flavor without turning your pizza into a brick.
Do You Need A Pizza Stone
You do not need one. It helps, sure, but you can totally make great pizza without it. Preheat a baking sheet upside down in the oven and place your pizza on top using parchment paper. Easy and effective.
Favorite Toppings To Try
Keep it simple. The crust is the star here.
- Garlic oil, mozzarella, and basil
- Tomato sauce, pepperoni, and chili flakes
- Ricotta, spinach, and sausage
- BBQ sauce, chicken, and red onion
Add what you love. Even pineapple, if that is your thing. I will pretend not to judge.
Common Pizza Dough Questions
What If My Dough Does Not Rise
Your yeast might be dead, or the room is too cold. Move it to a warmer spot and give it more time.
Why Is My Crust Tough
You probably added too much flour or kneaded too little. Find that balance and your crust will thank you.
Can I Double The Recipe
Absolutely. Just use a big enough bowl so you do not end up with dough climbing out of your fridge.
Making pizza dough from scratch sounds fancy, but it is easier than it looks. If you have flour, water, and a bit of patience, you are already halfway to pizza heaven. Once you taste it, you might say goodbye to store bought forever.
So grab your ingredients, roll up your sleeves, and get cooking. Your pizza nights are about to get way more exciting.
Want to discover more cooking fun? Check out Homemade Pasta and Easy Bread for your next kitchen adventure.
Homemade Pizza Dough
Ingredients
Method
- In a large bowl, mix the warm water with sugar. Sprinkle the yeast over the top and let it sit for about 10 minutes, until bubbles form.
- Add the flour and salt to the bowl. Stir until a rough dough forms.
- Dust a clean counter with flour and knead the dough for 8 to 10 minutes until it's smooth and stretchy.
- Grease a clean bowl with olive oil. Place the dough inside, cover, and let it rise in a warm place for 1.5 hours or until doubled in size.
- Punch down the dough gently to release air. Divide into two pieces for thin crust or keep whole for a thick crust. Shape as desired.
- For a crisp crust, pre-bake dough at 475°F (245°C) for 5 minutes before adding toppings. Otherwise, top and bake as preferred.