Homemade Pizza Dough Recipe

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  • November 18, 2025
Breakfast

Homemade Pizza Dough Recipe

As a chef obsessed with textures and the alchemy of flour, water, and time, this homemade pizza dough is my go-to for making restaurant-quality pizza at home. It’s elastic, easy to handle, and bakes up with a golden, crisp bottom and a soft, chewy interior.

Why This Dough Works

  • Reliable rise: Activated yeast and warm water create a consistent, airy dough.

  • Soft & chewy texture: Olive oil adds richness, and the flour ratio keeps it elastic and stretchable.

  • Golden crust: High bake temperatures and a preheated stone or sheet ensure a crisp base.

  • Versatile: Perfect for classic Margherita, loaded veggie, or custom toppings.

Ingredients (Makes Two 12-inch Pizzas)

  • 2 ¼ tsp (1 packet) active dry yeast

  • 1 tsp sugar

  • 1 cup warm water (110–115°F / 43–46°C)

  • 2 ½ cups all-purpose flour

  • 2 tbsp olive oil

  • 1 tsp salt

Optional for flavor: 1 tsp dried oregano, basil, or garlic powder in the dough.

Step-by-Step Instructions

1. Activate the Yeast

  1. In a small bowl, combine yeast, sugar, and warm water.

  2. Let sit 5–10 minutes until foamy. (If it doesn’t foam, the yeast may be expired or water temperature off.)

2. Make the Dough

  1. In a large bowl, mix flour, olive oil, and salt.

  2. Pour in yeast mixture and stir until a rough dough forms.

  3. Bring together into a ball using your hands.

3. Knead

  1. Transfer to a lightly floured surface.

  2. Knead 5–7 minutes until smooth and elastic.

4. First Rise

  1. Place dough in a greased bowl and cover with a towel.

  2. Let rise in a warm spot 1–2 hours, until doubled in size.

5. Shape the Dough

  1. Punch down to release air.

  2. Divide into two balls and roll each into a 12-inch circle.

6. Bake Your Pizza

  1. Preheat oven to 475°F (246°C) with a pizza stone or baking sheet inside.

  2. Transfer dough to parchment or hot surface.

  3. Add sauce, cheese, and toppings.

  4. Bake 12–15 minutes until crust is golden and cheese bubbly.

Tip: Gently stretch the dough, top boldly, and bake hot for perfect pizza every time.

Chef’s Tips for Next-Level Pizza

  • Bread flour: Use for extra chew and elasticity.

  • Herbs: Add oregano, basil, or garlic powder for flavor from within.

  • Olive oil edges: Brush crust edges for golden, crisp results.

  • Avoid soggy crusts: Don’t overload with toppings.

Creative Uses for This Dough

  • Garlic knots: Roll, tie, brush with garlic butter, bake.

  • Flatbreads: Thin roll, brush with olive oil, grill or bake.

  • Calzones: Fold over cheese and fillings, seal, and bake.

  • Pizza pockets & pizzadillas: Fun for kids or meal prep.

  • Dessert calzones: Fill with Nutella, bananas, or sweet ricotta.

Flavor Variations

  • Herb-infused dough: Add 1 tsp dried basil, oregano, or Italian seasoning.

  • Cheese-stuffed crust: Fold mozzarella into edges before baking.

  • Spicy crust: Add red pepper flakes or cayenne to dough.

  • Garlic crust: Stir garlic powder into dough or brush with garlic butter.

Storage & Make-Ahead

  • Refrigerate: Up to 3 days; bring to room temp before using.

  • Freeze dough balls: Wrap individually; thaw overnight in fridge.

  • Par-bake crusts: 5–7 minutes at 475°F; freeze for later use.

  • Pre-topped & frozen mini pizzas: Assemble, freeze, bake straight from frozen.

Perfect Pairings

  • Side dishes: Cucumber salad, naan, or egg muffins for a balanced meal.

  • Sauces: Marinara, garlic cream, pesto, buffalo, or BBQ complement toppings beautifully.

Nutrition (Per Serving – 1 Slice of 8)

  • Calories: 180

  • Fat: 4g

  • Saturated Fat: 0.5g

  • Carbohydrates: 32g

  • Fiber: 1g

  • Protein: 5g

  • Sodium: 240mg

  • Sugar: 1g

FAQs

Q: Why didn’t my dough rise?
A: Yeast may be expired, or water too hot/cold. Always check for foam during activation.

Q: Can I use instant yeast?
A: Yes, mix directly with flour and warm water; skip proofing.

Q: Best flour for dough?
A: All-purpose gives a soft chew. Bread flour adds elasticity. Italian 00 flour works for thin crusts.

Q: Can I make this ahead?
A: Refrigerate, freeze, or let rise overnight in fridge for extra flavor.

Q: Gluten-free option?
A: Use a gluten-free flour blend with xanthan gum; texture will differ.

Q: Can I make breadsticks?
A: Yes, cut into strips, season, and bake golden.

This recipe creates a crispy, chewy, restaurant-style pizza dough at home—perfect for family pizza nights, mini pizzas, calzones, or even dessert calzones.

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