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.
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!
Haven’t tried this specific one yet, but just wanted to say thank you for updating it! I have used the old one many times :]
Add 1/2 tsp toasted sesame oil for subtle flavor enhancement.
I saw what you did there with the cheesy, lol.
No better way to eat pizza than with homemade dough!
I spy a professional pizza screen!
Do you have instructions on subbing the active year with instant?
I’ve used active dry for this recipe with great results. You should be able to use active dry or instant/bread machine yeast. :)
Does the yeast matter? When I see a recipe that simply mentions “Yeast”, I assume it means Active Dry Yeast, but the photo you posted seems to indicate that you used RapidRise. But otherwise the type of yeast isn’t mentioned at all in the recipe.
Yes, sorry, this is a very old recipe that needs to be updated (and I plan to do so next week). For this recipe you can use either active dry or rapid rise. Both should work well.
I tried this recipe because it had so many good comments. I followed it to a tee but I don’t think 3/4 cups water is enough. My dough turned out dense even after 10 minutes of properly kneading it.
I plan to make one tonight. Just wanted to check if we bake just the base first and then do the toppings and bake again?
Or just put the toppings on raw base and bake in one go?
It’s up to you! Per the recipe above, the toppings are put onto the raw dough and then baked.
you allowed a single click to the recipe and you consolidated it down to one page with a photo! this is harder to find than gold in a river. i signed up as a result. i’m making the pizza dough today and will review later, but so far, i’m feelin’ you!
This has been my go-to recipe for pizza dough for a year or so now! Very easy and inexpensive. I usually parbake it before topping it with sauce and cheese, but that might be because I use a cookie sheet with foil rather than a perforated pizza pan.
It’s a great staple! Yes with the cookie sheet it may take a little longer to cook. Par-baking is a great way to help that dough cook evenly.
Tried this pizza dough recipe ~ mixed together very nicely, rolled out easy BUT, way too thin and tasteless. Will not be making this recipe again.
Sorry to hear that Carole. I’m happy to walk through the recipe with you to troubleshoot any issues.
This is one of my favorite, go-to recipes! I use 00 flour so I add a little bit more flour (only enough that it doesn’t stick while my mixer does the hard work of kneading) but it leads to some beautiful pizza! I cook my pizza in a preheated cast iron pan in a 500° oven and always parbake for the best result.
A low, slow rise is essential for flavor!
I always add some dried basil and oregano to the flour before mixing for extra flavour! :)
I’m trying to give this recipe five stars but it won’t let me give more than four, WTAF?
Love the dough! I wanted to ask if I can premake an entire pizza and just store it in the freezer before popping it directly into the oven? Or is there another way to do this if I want to premake an entire pizza? The goal is that I have ready-made pizza to heat at any time. Thanks!
You might need to par-bake the crust, but honestly that’s just a guess. I think I’d need to test it out to know what the best method is and I’ve never done that before. :)
Excellent recipe! Came together and I needed very easily. Baked beautifully and gave me a nice solid crust!
I’d think you could because we freeze papa murphies pizza pre-baked pizza all the time
This is an AWESOMELY EASY pizza dough recipe! No need to by store bought dough EVER again. Thanks so much!
This is the Best pizza dough ever! I find it quicker and much tastier than premade supermarket dough. It rolls out so easily and incredibly delicious!