Homemade Pizza Crust for Beginners

 This easy pizza dough recipe is great for beginners and produces a soft homemade pizza crust. Skip the pizza delivery because you only need 6 basic ingredients to begin!

This is my go-to pizza dough recipe. It was published on my blog 6 years ago and after making it for the millionth time, I decided it’s time for an update with a video tutorial and clearer recipe instructions. Plus, many of you said you want to conquer your fear of yeast this year! Consider this your starting guide and refer back to it often.

(And if you’ve ever made homemade bagels or sandwich bread, you can easily make pizza dough because it’s quicker, easier, and requires less steps!)

Pizza dough is the foundation and every great pizza begins with a great pizza crust. Some like thin and crisp pizza crust, while others prefer thick and soft pizza crust. This homemade pizza crust has it all: soft & chewy with a delicious crisp and AWESOME flavor.

Baking with Yeast Guide

Why waste the time when you can just buy frozen pizza dough? Frozen pizza dough is certainly convenient, but from-scratch crust has a delicious flavor and texture that only comes from homemade. Plus, most of the work is hands-off!

Homemade Pizza Dough Ingredients

All pizza dough starts with the same basic ingredients: flour, yeast, water, salt, and olive oil. Here’s the breakdown of what I use in my homemade pizza crust recipe.

  1. Yeast: I use Red Star Platinum yeast. I have the best results when I use this instant yeast. The Platinum yeast is fantastic because its careful formula strengthens your dough and makes making working with yeast simple. You only need 1 standard packet of yeast (2 and 1/4 teaspoons) to get the job done.
  2. Water: I tested this pizza dough recipe with different amounts of water. 1 and 1/3 cups is the perfect amount. Use warm water to cut down on rise time, about 100-110°F. Anything over 130ºF kills the yeast.
  3. Flour: Use unbleached all-purpose white flour in this recipe. Bleaching the flour strips away some of the protein, which will affect how much water the flour absorbs. You can substitute bread flour for a chewier pizza crust, but add a couple extra Tablespoons of water since bread flour contains more protein than all-purpose flour.
  4. Oil: A couple Tablespoons of extra virgin olive oil adds wonderful flavor to the dough. Don’t forget to brush the dough with olive oil before adding the toppings, which prevents the crust from tasting soggy.
  5. Salt: Salt adds necessary flavor.
  6. Sugar: 1 Tablespoon of sugar increases the yeast’s activity and tenderizes the dough, especially when paired with a little olive oil.
  7. Cornmeal: Cornmeal isn’t in the dough, but it’s used to dust the pizza pan. Cornmeal gives the pizza crust a little extra flavor and crisp. Most delivery pizzas you enjoy have cornmeal on the bottom crust!

This is a Lean Bread Dough

Pizza crust, like homemade bagels, artisan bread, and focaccia, requires a lean dough. A lean dough doesn’t use eggs or butter. Without the extra fat to make the dough soft, you’re promised a crusty pizza crust. (However, I recommend using some olive oil for flavor and to keep the interior on the softer side.) Recipes like dinner rolls and overnight cinnamon rolls require fat to yield a “rich dough,” which creates a softer and more dessert-like bread.

Overview: How to Make Easy Pizza Dough (for bread beginners!)

  1. Mix the dough ingredients together by hand or use a hand-held or stand mixer. Do this in steps as described in the written recipe below.
  2. Knead by hand or beat the dough with your mixer. I like doing this by hand and you can watch me in the video.
  3. Place dough into a greased mixing bowl, cover tightly, and set aside to rise for about 90 minutes or overnight in the refrigerator.
  4. Punch down risen dough to release air bubbles. Divide in 2.
  5. Roll dough out into a 12-inch circle. Cover and rest as you prep the pizza toppings.
  6. Top with favorite pizza toppings.
  7. Bake pizza at a very high temperature for only about 15 minutes.

Little bakers can lend a hand AND have fun in the process. Let the kids help you press down the dough and shape into a circle. They can add their cheeses and make pepperoni faces on top of the pie. Who doesn’t love a smiley pizza? 🙂

How to Freeze Homemade Pizza Dough

This recipe yields two 12-inch pizzas. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months.

How to Thaw Frozen Pizza Dough

Place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Continue with step 5 in the recipe below.

Recipes Using Pizza Dough

  • Extra Cheese Pizza
  • Stuffed Crust Pizza
  • Homemade Ham & Cheese Pockets
  • Pepperoni Pizza Rolls (updated photos!)
  • Cheesy Breadsticks
  • Hawaiian Pizza
  • Classic Margherita Pizza
  • Spinach Artichoke White Pizza
  • Homemade BBQ Chicken Pizza
  • Garlic Knots
  • Any pizza topping you love: pepperoni, crumbled sausage, black olives, onions, mushrooms, jalapeños, etc


Homemade Pizza Crust

  • Author: Sally
  • Prep Time: 2 hours, 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: 2 12-inch pizzas
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Description

Follow these basic instructions for a thick, crisp, and chewy pizza crust at home. The recipe yields enough pizza dough for two 12-inch pizzas and you can freeze half of the dough for later.

Ingredients

  • 1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
  • 2 and 1/4 teaspoons Red Star Platinum instant yeast ( 1 standard packet)*
  • 1 Tablespoon ( 13g ) granulated sugar
  • 2 Tablespoons (30ml) olive oil
  • 3/4 teaspoon salt
  • 3 and 1/2 cups ( 440g ) all-purpose flour (spoon & leveled), plus more for hands and surface
  • sprinkle of cornmeal for dusting the pan

Instructions

  1. Prepare the dough: Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough by hand with a wooden spoon in the next step.*
  2. Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above!). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
  3. Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
  4. Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor. Highly recommended.
  5. Shape the dough: When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time– see freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle. Lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal.
  6. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. I suggest pepperoni & green peppers or jalapeño slices, extra cheese pizza, Hawaiian pizza, classic margherita pizza, spinach artichoke white pizza, or homemade BBQ chicken pizza.
  7. Top & bake the pizza: To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top with your favorite toppings and bake for 12-15 minutes.
  8. Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months.

Notes

  1. Freezing Instructions: This recipe yields two 12-inch pizzas. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Continue with step 5.
  2. Overnight/All Day Instructions: Prepare the dough through step 3, but allow the dough to rise for 8-12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water in the dough which will slow the dough’s rise and allow for more time.) The slow rise gives the pizza dough wonderful flavor! When ready, continue with step 5. If the dough didn’t quite double in size overnight, let it sit at room temperature for 30-45 minutes before punching down (step 5).
  3. Special Tools:KitchenAid Stand Mixer, Dough Scraper, Pizza Pan, Pizza Cutter
  4. Yeast: Red Star Platinum yeast is an instant yeast. You can use active dry yeast instead. The rise time will be up to 2 hours. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  5. Pictured Pizza: This recipe yields 2 pizzas. For each, top with 1/2 cup pizza sauce, 2 cups shredded mozzarella cheese, pepperoni slices, thinly sliced green pepper or jalapeño, and a sprinkle of Italian seasoning blend or dried basil.

Recipe originally published on Sally’s Baking Addiction in 2013


Easy Homemade Pizza Dough

This Easy Homemade Pizza Dough recipe yields the best ever homemade pizza in 30 minutes FLAT! It’s made with only 5 ingredients and does not require any rising! Plus it is vegan with a gluten-free option.

Did you know that I got my very first job when I was 14, answering phones at our favorite local pizza place. It was owned by the nicest guy, who was friends with my dad. So I went into the office at my Junior High, got a work permit, and embarked on my employment journey!

I worked there for years, and loved every second of it. I truly believe my experiences there were critical in shaping and molding me into the person I became. Plus, it gave me a deep appreciation and understanding of what truly great pizza really is.

Since I have such high pizza standards, we usually opt to make it ourselves. We make this easy pizza dough recipe (paired with this homemade pizza sauce) at least once a week, and I am a firm believer that the deliciousness of a pizza lies in the quality of it’s crust.

This Easy Pizza Dough recipe comes together SO fast (because there’s zero rising required) that it’s hard to believe you can make the absolute best pizza crust with so little effort! Plus, this dough is vegan and can be made gluten-free.

Truly folks, I make homemade pizza all.the.time…and I was tired of crust recipes that required waiting for the dough to undergo multiple rises over the course of many hours. I needed a recipe that tasted amazing but could be thrown together in 30 minutes, flat! So here it is…

How to make Easy Homemade Pizza Dough

Since I literally make this easy homemade pizza dough recipe once a week (at least), I have gathered a whole slew of tips and tricks to ensure it turns out perfectly for you every single time. So let’s walk through the process step by step.

1. Proof the yeast

Start by proofing your yeast…which means mixing together water, sugar and yeast and letting it sit until it becomes foamy and bubbly (about 5 minutes). It’s important that you use warm, but not hot water. Ideally around 105 degrees F.

If the water is too warm it will kill the yeast and it won’t proof (become nice and foamy and activated). Use a thermometer to measure the temperature if you aren’t confident in your ability to guess. But it should be warm to the touch but not feel hot.

2. Mix the dough

Once the yeast is proofed, add the olive oil, 2 cups of the flour and salt and stir to combine. The dough will start to form a sticky ball, add more flour as needed. Once it does, transfer it to a floured surface and knead for about 5 minutes, or until a smooth ball forms.

3. Knead the dough

I make this easy pizza dough recipe by hand, but it can easily be made and kneaded in a standing mixer. It’s so fast and simple that I prefer to save some dishes and not pull out my mixer for this one.

Knead it until it becomes smooth and not sticky. Adding a little extra floured may be required to achieve the perfect consistency. Be sure to only add it 1-2 TBS at a time so you don’t overdo it.

Optional: if you have more than 30 minutes you can let this dough rise until doubled in size at this point. It results in a softer, more tender dough but rising is not necessary at all.

4. Form & Roll the dough

Once the dough is smooth and elastic, start by forming it into your desired shape. We usually make rectangular pizzas because they’re easier to cut (in my opinion). However we have made them in fun shapes too, including a football for the Super Bowl, and obviously round like in this post.

Once you form it into the desired shape, roll it out on a well-floured surface until it’s about 1/2″ thick. Be sure to fold over the edges to form the outer crust.

Do not let the dough rise

After rolling the dough out be sure to bake it as quickly as you can. If you let it rise it could become too “puffy.”

5. Pre-Bake the Crust

Since we don’t have a pizza stone or anything fancy like that, I always choose to pre-bake the pizza crust before putting the toppings on. I have had a few too many experiences with perfectly browned cheese on top of disappointing, undercooked crust. Boo! So, to make sure that doesn’t happen I do two things…

  1. Pre-bake the crust for 5 minutes (no more) in the preheated oven until it looks slightly set and a little bubbly (not brown at all)
  2. Bake the pizza on the lower rack of your oven to ensure the crust is closer to the heating element than than the cheese. I use a convection oven and still choose to do this.

If you have a pizza stone that can be preheated, there is no need to pre-bake the crust.

Prick the dough with a fork

If you notice pockets of air forming in the dough while it’s baking, simply prick it with a fork to let the gas out. This happens to me sometimes when I pre-bake the dough, and it’s a problem that is easily solved! To prevent this from happening, you can always prick the dough with a fork before baking.

6. Make some homemade pizza sauce

While your yeast is proofing…take 5 minutes and make this homemade sauce (you won’t be sorry).

7. Add toppings and bake

Once the dough is pre-baked, slather on the sauce, toppings, etc. and bake for 15-25 minutes until the cheese is bubbly and the crust is golden brown.

A few tips on making the best homemade pizza:

  1. Use great sauce. If your sauce is just bleh, you pizza will be too. As I’ve said throughout your post, this 5-minute homemade sauce is the best.
  2. Add a little cheese before the toppings. This was a trick I learned working at the pizza place. Starting with a very thin layer of cheese helps the toppings stick. It also creates like a cheese-topping sandwich on top of your pizza, which is just amazing .
  3. Watch the pizza carefully. The pizza goes from almost done to too brown fairly quickly. So be careful!

8. Let it cool & Serve

To avoid burning your mouth on lava hot sauce, let the finished pizza cool for at least 5-10 minutes before cutting and serving.

Easily Doubled (or tripled)

This easy pizza dough recipe is easily doubled or tripled. I love serving it with a huge salad when we have guests. You can also make the crust into small personal pizzas and let the kids put their own toppings on it, which is super fun.

Vegan Pizza Crust

The crust itself is vegan…so you can make some pretty amazing vegan pizzas out of this delicious recipe. However, as I’ve mentioned before…I’m a veggie-lover trapped in a family of carnivores. So I usually tear off a little of the dough for myself and make a small mommy pizza…or double the recipe.

Easy Homemade Pizza Dough: Ingredients & Substitutions

  • All-purpose flour. I regularly use a mixture of whole wheat & all-purpose flour to make this easy pizza crust recipe. I recommend substituting 1/2 to 1 cup of the all-purpose flour for whole wheat flour. You can also use a 1:1 gluten-free all-purpose baking flour with great results. If you’re looking for a whole wheat pizza dough recipe, this one is the best!
  • Sugar. honey can be used in place of sugar
  • olive oil. Any neutral tasting oil works perfectly in this recipe.
  • Toppings: The unanimous pizza topping of choice for my family is pepperoni. My hubby prefers turkey pepperoni (win). But you can top your dough with anything…let your imagination run wild. My personal favorite is a little drizzle of balsamic vinegar, spinach, green peppers and goat cheese! YUM!


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