I know it sounds cheesy, but pizza really is my favorite food. It has endless possibilities and usually includes my favorite things: bread, tomatoes, and cheese. And when you make your pizza crust from scratch, pizza is one of the cheapest dinners you can make. The best part? All of the ingredients for homemade pizza dough are pantry staples, so you can make this whenever without planning ahead. AND it’s freezer-friendly so you can always have some stashed and ready to thaw on a moment’s notice.
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What is in Homemade Pizza Dough?
While there are several styles of pizza dough out there in the world, this particular recipe is super simple and only includes:
- Water
- Yeast
- Sugar
- Salt
- Flour
- Olive Oil
That’s it! Really! This particular recipe creates a crust that is crispy on the outside, but still tender on the inside. If you use a rolling pin to really compact the dough and roll it thin, you’ll get a result that more closely resembles a crispy thin-crust pizza. Toss the dough by hand, gently stretching the dough and leaving some thickness will give you that crispy-yet-tender finish, with a few of those awesome big bubbles.
What Kind of Yeast Can I Use?
The instructions below will work with active dry or instant yeast. If you’re looking for a pizza crust without yeast, check out my No-Yeast Pizza Dough Recipe.
How to Freeze Pizza Dough
After kneading the pizza dough, form it into a ball, coat the dough ball with a little oil to keep it from sticking to the plastic, then wrap tightly in plastic wrap. Place the plastic wrapped dough ball in a heavy duty freezer zip top bag, label, date, and place it in the freezer!
How to Thaw Pizza Dough
To thaw your frozen pizza dough, place it in the refrigerator the night before you intend to bake the pizza. The dough will rise slightly as it thaws. The other option is to allow the dough to thaw at room temperature, which will take about two hours. You’ll want to unwrap the pizza dough from the plastic before letting it thaw. Place the frozen dough in an oiled bowl and cover loosely with a clean towel as it thaws.
Try These Homemade Pizza Flavors:
- BBQ Chicken Pizza
- Breakfast Pizza
- Garlicky Kale and Ricotta Pizza
- Ultimate Portobello Mushroom Pizza
- White Pizza with Parsley Pesto Drizzle
- Spicy Hawaiian Pizza
- Hummus and Grilled Vegetable Pizza
- Stromboli
Make some homemade pizza sauce to go with your pizza crust!
Homemade Pizza Dough
Servings 4Ingredients
- 3/4 cups warm water ($0.00)
- 1 tsp yeast* ($0.08)
- 1 Tbsp sugar ($0.05)
- 2 cups all-purpose flour ($0.30)
- 1 tsp salt ($0.03)
- 1 Tbsp olive oil ($0.16)
Instructions
- Dissolve the yeast and sugar in the warm water. Allow the yeast water to sit for about 5 minutes, or until a thick layer of foam develops on top.
- While you’re waiting for the yeast, add 1 cup of the flour and the salt to a large bowl, then stir well to combine.
- Add the olive oil to the yeast water, then pour the mixture into the bowl with the flour and salt. Begin adding more flour to the bowl, ¼ to ½ cup at a time, until it forms a ball of dough that can no longer be stirred with a spoon.
- Turn the dough out onto a lightly floured work surface, then knead for about 5 minutes, adding a little flour as you go to keep it from sticking.
- At this point you have three options: use the dough tonight (one hour after kneading), use it tomorrow (allowing it to rise in the refrigerator over night) or within a month (freezing the dough).
To Use the Pizza Dough Same Day
- Place the kneaded dough back into the mixing bowl, drizzle with a little oil, then turn the dough to coat it with oil. Cover the bowl loosely and let the dough rise in a warm place for one hour, or until it is double in volume.
- Once risen, stretch or roll the dough out to a 14 to 16-inch circle, place on a pizza pan, and top with your favorite sauce and toppings. Bake the pizza in a preheated 450ºF oven for 10-12 minutes or until the edges are brown and crispy.
To Use the Pizza Dough the Next Day
- Allowing the dough to proof (rise) slowly in the refrigerator for 18-24 hours gives the dough even more flavor. Form the dough into a ball and coat with oil. Place the dough in a covered container and refrigerate for 18-24 hours. Allow the dough to come to room temperature before stretching, topping, and baking.
To Freeze the Dough for Future Use
- Form the kneaded dough into a ball, coat it with oil, wrap tightly in plastic wrap, then place in a freezer bag and transfer to the freezer. When you are ready to use the dough, simply place it on the counter for one hour prior to use. The dough should be at room temperature before stretching, topping, and baking.
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Notes
Nutrition
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How to Make Homemade Pizza Dough – Step By Step Photos
Start this classic pizza crust recipe by dissolving 1 tsp active dry yeast (or instant yeast) and 1 Tbsp sugar in ¾ cup warm water.
Let the yeast water sit for about 5 minutes, or until a thick layer of foam develops on top.
While the yeast is blooming, combine 1 cup all-purpose flour and 1 tsp salt in a mixing bowl. Stir until combined.
Add 1 Tbsp olive oil to the yeast water, then pour it into the bowl with the flour and salt. Stir until the mixture is fairly smooth.
Begin adding more flour, about ¼ to ½ cup at a time, until you can no longer stir the mixture with a spoon.
Once it forms a ball that you can no longer stir with a spoon, turn it out onto a clean, lightly floured work surface.
Knead the dough for about 5 minutes, adding a little flour as you go to prevent it from sticking. Once kneaded, you should have used about 2 cups flour total, since the first step of stirring salt into the flour. Total flour amount can vary depending on humidity and other factors. At this point you can let the dough rise and make a pizza same day, refrigerate the dough and make pizza with it the next day, or freeze the dough for future use.
To make a pizza same day: Place the dough ball back into the mixing bowl, add just a small drizzle of oil, and turn the dough to coat it in the oil. The oil will keep the dough from drying out as it rises.
Loosely cover the bowl with plastic wrap and let the dough rise for about an hour, or until it is double in size.
Preheat the oven to 450ºF. Stretch or roll the pizza dough out to 14-16 inches and place on a pizza pan. Add your favorite pizza sauce…
And your favorite pizza toppings…
Bake in the fully preheated oven for 10-12 minutes, or until the crust and toppings are browned.
Slice and enjoy!
Is it possible to make the dough day-of but more than an hour in advance? Say I made it in the morning, could I then put it in the fridge for a few hours and then let it rise at room temp for a while before baking (or the other way around)?
Hi Lulu! There are detailed instructions for that in the recipe card! :) I’d copy them here for you, but there’s multiple different scenarios you may want to check out! Short and were is yes!
How would I alter the recipe for almond flour? I read sometimes you will have to add more due to the almond flour’s moisture content. thanks
We don’t use almond flour in our kitchen very much as it can be pretty costly, but you can check out this recipe to get a better idea! https://www.mamaknowsglutenfree.com/almond-flour-pizza-crust/
Anyone use bread flour for this ? Any advantage ? I have both, just wondering 🤔
I used bread flour for this recipe and it turned out great! The crust was chewy and soft in all the right ways. Bread flour is my preferred flour in this recipe.
I tried this pizza recipe and I love it
love all your recipes and this one is no different! just wondering what ratio you would recommend to add whole wheat flour?
I’d recommend doing half AP and half wheat for the best outcome! You may have to use a little less flour when kneading because ww flour does tend to absorb a little more liquid. If using all whole wheat you’d definitely need to use a bit more water!
Do you have a pizza sauce recipe??
Absolutely! https://www.budgetbytes.com/thick-rich-pizza-sauce/
Great recipe! My friend just shared it after she baked one and tasted; it was delicious, and the dough very soft.
I loved it, thank you for your recipe. 😉👍
Can’t wait to make this! Thank you!
Opted to use honey instead of white sugar for a chewier dough to make a ham and pineapple stromboli tonight 10/10 recommend. Has anyone tried to use this dough recipe for bagels?
Comment & Question
We LOVE this pizza dough and its so ridiculously easy to make- we don’t make any changes to the recipe and it comes out perfect! For our family of 4 (2 teens/2 adults), we make two pizzas. Usually a cheese and a veggie pizza. Three important tips:
1. Put your pizza stone in the oven for 20-30 minutes at 430-450! Get the stones HOT
2. Use parchment paper when rolling dough, making your pizzas and its an easier transfer to the stone!
3. Melt butter, Italian seasoning and garlic powder together- spread it on the dough once rolled out and before you put your sauce down. It adds great flavor to the dough!
QUESTION:
Have you tried or anyone tried 1 cup regular all purpose flour and 1 cup Whole Wheat Flour? Do you change the amounts of the recipe? Can you keep the rest of the recipe the same?
I’ve done half ww flour and liked it! Sometimes you have to use a little less flour when kneading because ww flour does tend to absorb a little more liquid, but that’s the only adjustment I made.
This is a really good, simple dough recipe. Can easily add herbs or spices to the dry ingredients to give it a little flavor kick, too! You can even get a little wild if you’re using less traditional toppings (add turmeric, curry powder, etc.).
If you’re not using a preheated pizza stone, I highly suggest baking the crust on its own for a good 7-8 minutes first and then adding the toppings, especially if you want just-melted cheese that doesn’t get all dried out. If you do that, it helps to saute your toppings in a pan for a few minutes first, just to get them a bit soft, so that the toppings are perfect right as the crust gets to the perfect level of doneness.
Made pizza dough first trial. Yummy
I’ve tried a lot of dough recipes… this one is the best. Great feel, great texture, great taste. I made mine fit a 16″ pan so the crust was a little thin, but still chewy. Yum.
A good recipe that is a bit putzy but has great flavor. I like to make it ahead on Sundays and refrigerate it to use on Monday nights!!
I typically use another same day crust recipe, but saw rave reviews from Ooni owners in the comments and decided to give Beth’s recipe a try before recommending it to my dad (who has an Ooni). For some reason, my dough was very dry when following the amounts listed, so I added extra water and oil as needed for texture. I was a little worried, but it rose perfectly and I stretched it out on a half sheet pan in a shaggy rectangle. I ended up lowering the temp to 425° on convection since I saw someone say theirs turned out doughy. It all worked out in the end and made for a delicious pizza! I’m guessing it was probably my flour making the dough dry (and I didn’t spoon it as I measured), so I’ll test that next time I make this again.