This homemade pizza dough recipe is perfect for beginners and produces a soft, chewy crust with a satisfying bite.
Pizza is beloved by everyone and surprisingly simple to make at home. Follow these clear steps to make homemade pizza dough and finish with your favorite toppings and sauce.
Ingredients
- 1 cup (230 ml) warm water (105°F–115°F)
- 1/2 teaspoon active dry yeast
- 3 cups (415 g) bread flour or all-purpose flour
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
How to make Homemade Pizza
1. Proof the yeast
Pour the warm water into a large bowl. Sprinkle the sugar and yeast on top, stir until dissolved, and let sit for about 5 minutes. The yeast should foam or bloom—this confirms it’s active. If you use instant yeast, skip this step and add the yeast directly to the flour in the next step.
2. Prepare and knead the dough
Add the flour, salt, and olive oil to the yeast mixture and combine. Knead the dough until it becomes smooth, elastic, and slightly tacky to the touch—about 8–12 minutes by hand. If the dough is too wet, add a little more flour. Proper kneading develops gluten and creates a dough that will stretch and puff without tearing.
3. Let the dough rise
Coat the inside of a large bowl with a thin layer of olive oil. Place the dough inside and turn it so the surface is lightly oiled. Decide how long to ferment: a slow, cold fermentation in the fridge for up to 24 hours gives more flavor, while a quick rise at room temperature (about 1½ hours) will make the dough ready sooner. Cover the bowl with plastic wrap and let it rise.
Make-ahead and freezing
After the dough has risen, divide it into portions for individual pizzas. Place portions on parchment or a lightly floured tray and freeze uncovered for 15–20 minutes to firm them up. Transfer each portion to airtight freezer bags, remove excess air, and store for up to 3 months. To use, thaw in the refrigerator overnight or for 5–6 hours, then bring to room temperature for about 30 minutes before shaping.
4. Divide into 3–4 balls
Gently deflate the dough and divide it into 3 or 4 equal portions, depending on how large you want your pizzas. Shape each portion into a ball and let them rest, covered, for 20–30 minutes. This resting period relaxes the gluten and makes the dough easier to shape into discs.
5. Flatten and stretch into rounds
Work with one dough ball at a time on a lightly floured surface. Flatten it with your hands, then press from the center outward with your fingertips until the dough is about 1/2 inch thick in the center. Stretch the edges to form a rim. If you have leftover dough balls, store them in the refrigerator for up to a week; bring to room temperature before shaping.
6. Add sauce and toppings
Spread a thin layer of your favorite pizza sauce over the stretched dough and top as desired. For best results, preheat your oven to the highest temperature your pan or stone can handle. A perforated pizza pan helps heat reach the crust and encourages a crisp bottom.
7. Bake at 450°F (or higher) for 14–16 minutes
Baking at a high temperature for a short time prevents the crust from drying out while it browns. Bake until the crust is golden and the cheese and toppings are bubbling. The result is a flavorful homemade pizza with a crisp edge and a soft, chewy interior. Enjoy!
Watch the video to see how easy it is to make homemade pizza:
Homemade Pizza Recipe
Ingredients
- 230 ml warm water 1 cup (105°F–115°F)
- 1/2 tsp active dry yeast
- 415 g bread flour / all-purpose flour 3 cups
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar
Instructions
Proof the yeast:
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Place the warm water in a large bowl, sprinkle sugar and yeast, stir to dissolve, and let sit 5 minutes until foamy. If using instant yeast, skip proofing and add directly to the flour.
Prepare and knead the pizza dough:
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Combine flour, salt, and olive oil with the yeast mixture and knead until the dough is slightly tacky, smooth, and elastic, about 8–12 minutes. Add a little flour if it’s too sticky.
Let the pizza dough rise :
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Lightly oil a large bowl, place the dough inside, and turn to coat. Cover and rise either quickly at room temperature (about 1½ hours) or slowly in the fridge (up to 24 hours) for deeper flavor.
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MAKE AHEAD — After rising, portion the dough, freeze briefly on parchment to firm, then store in airtight bags for up to 3 months. Thaw in the fridge overnight and bring to room temperature before shaping.
Divide the pizza dough into 3–4 balls:
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Degas the dough, divide into 3 or 4 portions, shape into balls, and rest 20–30 minutes so the gluten relaxes and the dough is easier to shape.
Flatten and stretch into rounds:
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On a lightly floured surface, flatten a dough ball with your hands, press from center outward to about 1/2 inch thick, and shape the rim. Store extra balls in the fridge for up to a week; bring to room temperature before shaping.
Add sauce and toppings:
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Spread homemade or store-bought sauce, add cheese and toppings. Preheat the oven to the highest temperature your pan or stone can handle. A perforated pan helps crisp the crust by allowing better heat circulation.
Bake at 450°F or more for 14–16 minutes:
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Bake hot and fast so the crust browns without drying out. When finished, you’ll have a pizza with crisp edges, a tender interior, and delicious homemade sauce and toppings. Enjoy!
Video