Making pizza at home can be a rewarding way to enjoy a classic favorite tailored to your taste. This easy homemade pizza dough gives you a reliable base for all types of toppings, ready in a fraction of the time of delivery.

• Cuisine: Italian
• Prep Time: 1 hour
• Cook Time: 10 minutes
• Total Time: 1 hour and 10 minutes
• Servings: 2 medium pizzas

Why You’ll Love This Recipe

• Simple pantry ingredients that you likely already have.
• No special equipment needed, just a bowl and spoon.
• Customize the thickness and flavor by adjusting the resting time and flour.
• Cost-effective, homemade pizza dough is cheaper than pre-made options.

Ingredients

• 1 cup warm water (110 degrees F/45 degrees C): Activates the yeast. Ensure the water is not too hot to avoid killing the yeast.
• 1 (.25 ounce) package active dry yeast: Leavens the dough, giving it an airy texture. Instant yeast can be used if that’s what you have on hand.
• 1 teaspoon white sugar: Feeds the yeast to help it activate more quickly. Honey is a good alternative.
• 2 ½ cups bread flour: Provides a strong structure with a chewy bite. All-purpose flour can be substituted, but the texture will differ slightly.
• 2 tablespoons olive oil: Adds flavor and keeps the dough tender. Substitute with canola oil if needed.
• 1 teaspoon salt: Enhances the dough’s taste and strengthens gluten structure.

How to Make It

Step 1: Activate the Yeast

In a mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit until frothy, about 5-10 minutes. This step ensures the yeast is alive and ready to work.

Step 2: Form the Dough

Add the bread flour, olive oil, and salt to the yeast mixture. Stir with a spoon until it begins to form a cohesive dough. Transfer to a floured surface and knead for about 6-8 minutes, until smooth and elastic. Kneading develops the gluten, resulting in a stretchy, strong dough.

Step 3: Let It Rise

Place the dough ball in a lightly oiled bowl, turning it to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour. This step is crucial for developing flavor and texture.

Step 4: Shape the Dough

Punch down the risen dough to release trapped gases. Divide it into two balls for medium pizzas or leave whole for a large thick-crust pizza. Allow to rest for 10 minutes before rolling out, which relaxes the gluten for easier shaping.

Step 5: Ready to Bake

Preheat your oven to the highest possible setting (usually 475°F/245°C). Roll out dough on a floured surface to your desired thickness. Transfer to a baking sheet or pizza stone. Top with your favorite ingredients and bake for 8-10 minutes or until crust is golden and cheese is bubbly.

Recipe FAQs

Can I make this dough ahead of time?

Yes, you can refrigerate the dough after the first rise for up to 24 hours. This can enhance the flavor. Let it come to room temperature before shaping.

What happens if my dough doesn’t rise?

If the dough fails to rise, the yeast may not have activated. Double-check the yeast’s expiration date and temperature of the water. Start over with fresh yeast.

How can I make the crust crispier?

For a crisper crust, preheat an inverted baking sheet or use a pizza stone. Ensure the oven is very hot before baking.