Making homemade pizza dough is simple — you only need six ingredients. Skip the delivery and make your own pizzas at home. This crust is chewy, airy and delicious, the kind you’ll want to make every week.
This recipe is part of the foundational recipes series, designed to help you build a collection of dependable everyday recipes that form the base of many home-cooked meals.
I’m excited to share my homemade pizza dough recipe. I learned to make pizza dough as a child — in my small town there was no delivery, so it was learn-or-go-without. Over the years I refined a reliable, easy method that delivers a soft, puffy, slightly bread-like crust that still has chew and structure enough to hold toppings without collapsing.
While premade bases are convenient, putting in the extra effort to make dough at home transforms pizza night. This version produces a puffy, chewy crust rather than a very thin, crispy base — perfect for loads of toppings and family-style pizzas.
This is a foundational dough — once you have it, use any toppings you like.
Try one of these topping ideas:
- Classic ham and pineapple pizza
- Simple prosciutto pizza
- Easy BBQ chicken pizza
- Vegan buffalo cauliflower pizza (from a recipe collection)
Key Ingredients
After testing many ratios, this combination consistently produces a reliable, easy dough. Each ingredient has a clear role:
Ingredient quantities are listed in the recipe card below.
- Plain flour (all-purpose flour). Bread flour can be used for extra chew.
- Yeast — instant dried yeast is convenient.
- Warm water — should feel slightly warm, not hot (about 37–43°C / 98–110°F).
- White sugar — helps activate the yeast.
- Olive oil — adds flavor and keeps the dough soft.
- Salt — essential for taste; don’t skip it.
Tip: Store yeast in the refrigerator to keep it fresh. If a yeast mixture doesn’t become frothy after combining with water and sugar, the yeast is likely inactive and should be replaced.
Step-By-Step Instructions
You don’t need special equipment, but a stand mixer with a dough hook makes the process easier. Most of the time is hands-off while the dough rises, so plan ahead for rising time. Making dough in advance can make dinner-time easier — see the storage section below.
Begin by combining the warm water, sugar and yeast in a bowl or the bowl of your stand mixer. Let it sit for 5–10 minutes until frothy and smelling yeasty and bready.
Tip: Water should be warm to the touch, around 37–43°C (98–110°F). Too hot will kill the yeast; too cold won’t activate it properly.
Add half the flour and mix on low speed or stir with a wooden spoon until it begins to combine. Add the remaining flour, olive oil and salt, then mix until a rough dough forms.
If using a stand mixer with a dough hook, mix on low for 6–8 minutes until smooth and elastic. If kneading by hand, turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
Lightly oil the bowl, place the dough inside and turn to coat. Cover with a damp tea towel or plastic wrap and let rise in a warm spot for about 1 hour, or until doubled in size.
Tip: If you need a warm spot, preheat the oven to 100°C (210°F), turn it off, then place the covered bowl inside with the door slightly ajar. The gently warmed oven helps the dough rise.
When the dough has doubled, punch it down to release air, turn it out onto a lightly floured surface, divide into two portions and shape each to your preferred thickness.
Add your favorite sauce and toppings, then bake on a preheated pizza stone or tray at 200°C / 400°F for about 10 minutes or until the crust is golden and toppings are bubbling.
Make Ahead and Storage
This dough freezes and refrigerates well, making it ideal to prepare in batches.
After the first rise, divide and shape the dough into two balls. Lightly coat each with olive oil to prevent sticking, then place in an airtight container or a resealable bag that allows a little room for expansion.
- Fridge: Store up to 5 days. Flavour will continue to develop.
- Freezer: Freeze up to 3 months. Defrost overnight in the fridge before using.
Before shaping and baking, let refrigerated dough sit at room temperature for 30–60 minutes so it relaxes and is easier to stretch.
Recipe FAQs
Common causes are inactive yeast, water that’s too hot or cold, or a cold room. Check your yeast freshness and ensure water temperature is around 37–43°C (98–110°F). For a warmer rising environment, place the covered dough in a turned-off oven with the light on or near a gentle heat source.
The dough is ready when smooth and elastic. Press it gently with a finger — if it springs back, it’s properly kneaded.
Stretch the dough on a sheet of baking paper, assemble the pizza on the paper, then slide the paper and pizza onto the preheated stone. The paper makes it easier to transfer and remove from the hot stone safely.
If you make this recipe, please leave a comment and rating. Tag your creations on Instagram with the recipe hashtag — I’d love to see them.
Easy Pizza Dough Recipe
Equipment
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stand mixer (optional)
Ingredients
- 3 cups plain flour / all-purpose flour
- 3 ¼ teaspoons yeast
- 1 cup + 2 tablespoons warm water
- 1 ½ tablespoons white sugar
- 1 ½ tablespoons olive oil
- 1 ½ teaspoons salt
Instructions
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In a large bowl or stand mixer bowl, combine warm water, sugar and yeast. Stir and leave 5–10 minutes until frothy.
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Add half the flour and mix on low (or stir by hand) until starting to combine. Add remaining flour, olive oil and salt and mix until a rough dough forms.
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If using a stand mixer, mix on low with a dough hook for 6–8 minutes until smooth and elastic. If kneading by hand, knead 8–10 minutes on a lightly floured surface until smooth and elastic.
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Lightly oil a bowl, place the dough inside and turn to coat. Cover and let rise in a warm spot for about 1 hour or until doubled.
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Punch down the risen dough, divide into 2 portions and roll each out to your desired thickness.
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Top and bake on a preheated stone or tray at 200°C / 400°F for about 10 minutes, until crust is golden and toppings are cooked.
Nutrition
| Calories: 826 kcal
| Carbohydrates: 154 g
| Protein: 21 g
| Fat: 13 g
Nutritional information is a guide only and calculated with automated tools; actual values depend on specific ingredients used.
Leave a comment and rating below and tag your photos on Instagram with the recipe hashtag.