How to Make Pizza Dough: The Ultimate Guide to Homemade Perfection

Making pizza dough at home might seem daunting, but it’s actually incredibly simple and rewarding. Forget store-bought dough – with this guide, you’ll learn how to make the best pizza dough recipe using just a few basic ingredients and minimal effort. Whether you’re a beginner or looking to perfect your pizza crust, this recipe is your ticket to pizza night success.

This isn’t just any pizza dough recipe; it’s designed to be easy and foolproof. We’re talking no fancy flours, no stand mixer required (though you can use one if you prefer), and minimal kneading. In fact, you’ll only need about 3 seconds of kneading and just 30 minutes for the dough to rise! Prepare to be amazed at how quickly and easily you can create delicious, homemade pizza dough.

I know, pizza dough might not be the most glamorous subject, but trust me, mastering this recipe is a game-changer. For anyone who’s ever felt intimidated by baking with yeast, this recipe is your friendly introduction. I was once in your shoes, struggling with even simple yeast recipes. But perfecting this pizza dough was a real breakthrough, and I’m excited to share how easy it is to make your own incredible pizza crust at home. No more fear of yeast – let’s get baking!

This recipe is all about keeping things straightforward and accessible. We’re using all-purpose flour as the primary ingredient, but I’ll also explain how to use bread flour if you want to explore different textures. No complicated equipment is needed, just a bowl and your hands (or a stand mixer if you like). Let’s dive into the details and answer some common questions about making homemade pizza dough.

Choosing the Right Flour for Your Pizza Dough

Let’s talk flour. When it comes to pizza dough flour, you’ll often hear pizza experts championing bread flour. And while bread flour certainly has its merits, I wanted to ensure this recipe was accessible to everyone, even if you only have all-purpose flour in your pantry. So, I made sure this recipe works perfectly with regular, everyday all-purpose flour.

However, I did put bread flour to the test, and it works wonderfully too. The main difference lies in the final crust texture. Bread flour pizza dough tends to create a crispier crust, while all-purpose flour pizza dough results in a softer, more tender crust. Both are delicious, so the choice is yours depending on your preferred pizza style!

Flavoring Your Homemade Pizza Dough

While a simple pizza dough is a fantastic base, it’s true that on its own, it can be a bit… plain. After all, it’s mostly flour and water. Most of the flavor will come from your pizza toppings, but you can easily enhance the crust itself with a few simple additions.

I like to add a touch of garlic powder (about ¼ teaspoon) and sometimes dried basil leaves to my dough. Dried oregano would also work if you enjoy that flavor (though personally, I’m not a fan!). Simply mix these spices into the dry ingredients before adding the oil and water. This little flavor boost makes a noticeable difference in the final pizza.

How to Stretch and Shape Pizza Dough

Once your dough is ready, it’s time to shape it! You have a couple of options here: you can use a rolling pin or stretch it by hand. If you’re feeling adventurous, you might even try tossing it in the air like a professional pizzaiolo, but that takes some serious skill (which I admit I haven’t mastered!).

I usually opt for a rolling pin to roll the dough into a circle, or more realistically, an amoeba-like shape. Alternatively, you can gently flatten and stretch the dough with your hands until it reaches your desired size and thickness.

After shaping, it’s time to create the crust. You can simply pinch the edges to form a basic crust, or, my personal favorite, fold the edges over to create a thicker, more substantial crust. Next, brush the entire surface of the dough generously with olive oil. Finally, use a fork to poke holes across the center of the dough. This prevents air bubbles from forming during baking, ensuring a nice, even pizza base.

Baking Your Homemade Pizza

Now for the fun part – turning your dough into a delicious homemade pizza! This pizza dough recipe is incredibly versatile, so you can use any toppings you love. I’m a big fan of classic Margherita pizza, and I also enjoy making a BBQ chicken pizza using my BBQ pulled chicken.

The recipe below includes detailed baking instructions, but here’s a quick overview. Once you’ve topped your pizza dough, bake it in a preheated 425°F (215°C) oven for about 15 minutes. Keep an eye on it, as baking time may vary depending on your toppings and oven. Make sure your oven is fully preheated and consider using an oven thermometer to ensure accurate temperature. Some ovens can be a bit slow to reach the set temperature, which can affect baking time.

Ready to make some incredible pizza? Let’s get to the recipe! And if you’re a visual learner, be sure to check out the video below the recipe for a step-by-step guide to making this pizza dough.

Easy Homemade Pizza Dough Recipe

Learn how to make the best homemade pizza dough with this simple and quick recipe. Perfect for beginners and pizza lovers alike!

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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Rise Time: 30 minutes
Total Time: 1 hour
Servings: 12 (makes one 10-12″ pizza)
Calories: 113kcal
Author: Sam Merritt

Ingredients

2 – 2 ⅓ cups all-purpose flour OR bread flour¹ (250-295g), divided
1 packet instant yeast² (2 ¼ teaspoons)
1 ½ teaspoons sugar
¾ teaspoon salt
⅛ – ¼ teaspoon garlic powder and/or dried basil leaves (optional)
2 tablespoons olive oil, plus extra for brushing
¾ cup warm water³ (175ml)

Instructions

In a large bowl, combine 1 cup (125g) of flour, instant yeast, sugar, and salt. Add garlic powder and dried basil, if using.
Add olive oil and warm water. Stir well with a wooden spoon until combined.
Gradually add another 1 cup (125g) of flour. Continue adding flour as needed (up to an additional ⅓ cup), stirring until the dough forms a cohesive, elastic ball and starts to pull away from the sides of the bowl. The dough will be slightly sticky but still easy to handle.
Generously drizzle a separate, large, clean bowl with olive oil and brush up the sides with a pastry brush.
Lightly flour your hands and shape the pizza dough into a round ball. Transfer to the oiled bowl and roll the dough to coat it in olive oil. Cover the bowl tightly with plastic wrap and place in a warm place to rise.
Let the dough rise for 30 minutes, or until doubled in size. Preheat your oven to 425°F (215°C) during the last 30 minutes of rising time.
Once risen, gently deflate the dough with your hands. Transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).
Use your hands or a rolling pin to shape the dough into a 12″ circle.
Transfer the dough to a parchment-lined pizza pan. Pinch or fold the edges to form a crust.
Drizzle about a tablespoon of olive oil over the top of the pizza and brush the entire surface, including the crust, with olive oil.
Use a fork to poke holes all over the center of the pizza to prevent bubbling.
Add your desired toppings and bake in the preheated 425°F (215°C) oven for 13-15 minutes, or until the toppings are golden brown. Slice and serve.

Recipe Notes

¹ All-purpose flour creates a softer crust, while bread flour results in a crispier crust. See the post above for more details on flour choices.
² Active dry yeast can be substituted (use the same amount, 2 ¼ teaspoons). Proofing the yeast in the warm water first is recommended by some, while others mix it directly into the dough with success.
³ Ideal water temperature is between 105-115°F (40-46°C). Warm tap water is usually sufficient, but ensure it’s not too hot to avoid killing the yeast.

Make Ahead Tips

To make pizza dough in advance, let it rise as instructed, then deflate, wrap tightly, and refrigerate for up to several days or freeze for up to a month. Don’t forget to top your pizza with my favorite, easy, homemade pizza sauce!

Nutrition Information

Nutritional information is an estimate based on third-party calculations and may vary. Actual values depend on brands, measuring methods, and portion sizes.

Tried this recipe? Show me on Instagram! Mention @SugarSpun_Sam or tag #sugarspunrun!