Easy Homemade Pizza Dough Recipe

A round ball of dough dusted with flour on floured surface.

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Easy Homemade Pizza Dough Recipe

This easy homemade pizza dough recipe comes together in just over an hour using 6 simple ingredients. It’s faster than delivery—and tastes even better fresh from your oven!

Prep Time 20

Cook Time 12

Proof Time 30

Total Time 1 2

Servings slices

Author Melissa Williams

Ingredients

¾ cup warm water 115-120°F
2 ¼ teaspoons (7 g) rapid rise yeast one 0.25 oz packet
2 cups (240 g) all purpose flour + more for kneading
1 ½ teaspoons (8 g) granulated white sugar
½ teaspoon (3 g) kosher salt
2 Tablespoons olive oil + more to grease the bowl

Instructions

Use a pastry brush to lightly brush a large glass bowl with olive oil (approximately 1/2 TB) and set aside.
To a measuring cup, add the water. It should be 115-120°F - think warm bath water but its best to use a digital thermometer to check.
¾ cup warm water
Add the yeast to the warm water and let sit for 5 minutes to bloom. It should be a bit frothy and smell "yeasty".
2 ¼ teaspoons rapid rise yeast
While the yeast is blooming, in the bowl of a stand mixer fitted with the dough hook, stir together the flour, sugar and salt. Alternatively, you can stir the flour, sugar, and salt together in a large mixing bowl with a spatula.
2 cups all purpose flour, 1 ½ teaspoons granulated white sugar, ½ teaspoon kosher salt
Add the bloomed yeast and 2 Tablespoons of olive oil to the flour mixture and mix until it begins pulling away from the bowl and forming a ball. I use my dough hook but you can use a spatula and your hands. Dust your hands with additional flour if it's too sticky.
2 Tablespoons olive oil
Once a ball begins to form, dust your hands with flour, shape it into a smooth ball and place it into the greased bowl; roll it around in the oil to coat the dough.
Cover loosely with a kitchen towel and leave in a warm place without any drafts to let the dough rise until doubled in size, about 30-45 minutes.
When the dough is ready to stretch, preheat the oven to 425°F.
Place the dough onto a floured surface and knead 20-25 times until smooth and elastic.
Stretch the dough into a round disk with your hands (using your fingertips, not nails!), then use a rolling pin for the final stretch to 12-14 inches.
Place the dough onto a pizza pan or stone and top with your favorite sauce, cheese and toppings.
Bake for for 12-15 minutes. Enjoy while warm!

Notes

The water should be warm to the touch but not hot. Overly hot water will kill the yeast.
If your yeast is not getting foamy and smelling earthy after 5-10 minutes, your yeast may be bad. Start over and try again.
If you have a stand mixer, using it with the dough hook attachment to knead the dough is helpful, but your hands will work just as well.
I recommend using a glass bowl for proofing so you can see the dough double in size without lifting the towel. It should take 30-45 minutes.
This recipe makes one 12" round pizza.
If you’d like to make personal size pizzas, cut the proofed dough in half and then knead each half to make a smaller 8 inch round.
Make sure to use your fingertips and not your nails to stretch the dough.
Cornmeal can be added to the pizza pan to prevent sticking and for texture and crunch.
Prepared dough can be stored covered in the fridge for up to 3 days, but I recommend using within 2 days for the best results.
The crust is best eaten the day it is made.

Nutrition