Soft, chewy, foolproof crust
This homemade pizza dough is soft, chewy, and perfectly crisp on the edges—everything a great pizza crust should be. It’s incredibly easy to make with just a few pantry staples and requires minimal hands-on time, making it perfect for busy weeknights or fun weekend pizza nights. Whether you’re baking in the oven or using a pizza stone, this dough stretches beautifully without tearing and bakes up light with those irresistible air bubbles. Once you try making pizza dough from scratch, you’ll never want store-bought again. Save this recipe—it’s a reliable go-to you’ll use again and again.
⏱️ Time Breakdown
- Prep Time: 10 minutes
- Rise Time: 1–1½ hours
- Cook Time: 10–15 minutes
- Total Time: ~1 hour 30 minutes
- Servings: 2 medium pizzas or 1 large pizza
📝 Ingredients List
- 3 ½ cups all-purpose flour (plus more for dusting)
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 teaspoon granulated sugar
- 1 ¼ cups warm water (105–110°F / 40–43°C)
- 2 tablespoons olive oil
- 1 teaspoon salt
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large mixing bowl
- Measuring cups & spoons
- Wooden spoon or spatula
- Clean kitchen towel
- Baking sheet or pizza stone
- Rolling pin (optional)
🍕 Step-by-Step Beginner-Friendly Instructions
- Activate the yeast: In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy 🫧.
- Mix the dough: Add olive oil, salt, and 2 cups of flour. Stir until combined. Gradually add remaining flour until a soft dough forms.
- Knead: Turn dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic (it should spring back when pressed).
- First rise: Place dough in a lightly oiled bowl, cover with a towel, and let rise in a warm spot for 1–1½ hours until doubled in size ⏳.
- Punch & shape: Punch down dough and divide if making two pizzas. Shape into balls and rest for 10 minutes.
- Stretch: Gently stretch or roll dough into desired shape—avoid overworking for a lighter crust 🍕.
- Bake: Add toppings and bake at 475°F (245°C) for 10–15 minutes until crust is golden and crisp.
💡 Pro Tips
- Chewier crust: Use bread flour instead of all-purpose flour.
- Extra flavor: Let dough rise overnight in the fridge (slow fermentation = better taste).
- No stick: Dust with flour or cornmeal before baking.
- Freezing: Freeze dough balls tightly wrapped for up to 3 months.
🔄 Variations
- Thin Crust: Roll dough thinner and reduce baking time by 2–3 minutes.
- Thick Crust: Let dough rise an extra 20 minutes after shaping.
- Whole Wheat: Replace up to 50% of the flour with whole wheat flour.
- Garlic Herb Dough: Add ½ teaspoon garlic powder and Italian seasoning to the flour.