Pizza Dough is so easy to make when you have the secret to the perfect recipe. This foolproof pizza dough is so simple and with my step-by-step photos and easy-to-follow directions, you will have the best pizza every time!
This homemade pizza dough recipe is a family recipe passed down from my mom and is an absolute winner. It is one that we use in our house weekly and it always turns out perfectly.
If you read the five star reviews on this post you will see that this recipe really is foolproof. With my step-by-step photos and detailed recipe, you will never use another pizza dough again.
I’m definitely saving this recipe because I just made the most perfect pizza for dinner and it’s because of this perfect crust. Absolutely the perfect balance of tender/chewy/fluffy/crispy.
The Secret to Perfect Pizza Dough
The key to this amazing recipe is water temperature. Yes! It really is that simple.
The temperature of your water needs to be between 110 and 115 degrees Fahrenheit. Within that perfect temperature range, the yeast will activate. With water that is too cold, the yeast won’t activate. With water that is too hot, the yeast will die.
While my husband and I are at the point where we can feel the water and know that it is in the right range, I highly suggest that you use an instant read thermometer.
Believe me, I wasted lots of dough before my mom, fed up with my phone calls to her about why it wasn’t working, just gave me her thermometer. She could tell the correct temperature by touch and after many batches of dough, you’ll be able to also.
Temperature to Proof Yeast
In order to proof your yeast, the temperature of the water needs to be between 110 and 115 degrees Fahrenheit.
How to Make Pizza Dough
This step-by-step tutorial will give you a broad overview of how to make this foolproof homemade pizza dough. For the full recipe with detailed instructions and measurements, you will want to see the recipe card at the bottom of the post.
Gather Your Supplies
You will need a measuring cup with one cup of water, some active dry yeast, a little sugar, and your thermometer. There is a big difference between instant dry yeast and active dry yeast, so please be sure to grab active dry yeast. You can read more on this below.
Heat the Water to the Right Temperature
As mentioned above, your water needs to be between 110 and 115 degrees Fahrenheit to properly activate the yeast. I highly suggest using an instant-read thermometer for this. Over time, you will find that you will make this enough you just know the right temperature, but to start, use a thermometer.
Instant-Read Thermometer
Activate the Yeast for the Dough
With the water at the right temperature, add 2 1/4 teaspoons of yeast and one teaspoon of sugar. Let it sit for about five minutes and you will see the yeast start to grow.
Let the Yeast Grow
As mentioned above, we are giving the yeast about five minutes to grow. This next part is extremely important. If the yeast does not look like the picture below after five minutes, throw the whole thing out. Without this great looking yeast, you are not going to get a great pizza dough. You will want to completely start over and try again. I would much rather you waste a little yeast, sugar, and water than end up with a bad batch of dough or pizza.
Combine the Pizza Dough ingredients
I prefer to bring my pizza dough together in a food processor, but a stand mixer with a dough hook or a wooden spoon will also work well.
Combine 3 cups of all-purpose flour, 1 teaspoon of kosher salt, and the yeast mixture in a food processor. It will begin to come together and you will add in 1 tablespoon of olive oil.
Once the dough has come together, you will finish it by hand, kneading it into a ball (this should be extremely minimal kneading), and then place it in a greased mixing bowl. Cover it with plastic wrap or a clean dish towel. Let it rise for at least one hour.
Let the Dough Rise
After an hour or two, you will see that your dough has doubled in size. This is your sign that it is ready to be made into pizza dough. You can divide it into two balls and roll them out to make two 12-inch pizzas.
Active Dry Yeast vs. Instant Yeast
As mentioned above, we are using active dry yeast in this recipe. You cannot replace it with instant yeast and get the same results. The two are both yeasts, but the way you use them is very different.
Active dry yeast must be activated to be used in a bread or dough recipe. That is what you are seeing above with the sugar, water, and letting the mixture sit for five minutes. With instant yeast, you simply add it to the other ingredients and move along with your recipe.
Please stick with active dry yeast for this recipe.
Flour for Pizza
I’ve had multiple readers ask me on this recipe if they should be using 00 flour or why I am not using 00 flour. If you are unfamiliar, that is the gold standard for flour in Italy. It differs from other flours in the fact that it is much more finely ground.
I do not think 00 flour is necessary for this recipe. We have tested it with both all-purpose flour and 00 flour and we really didn’t notice a difference when it came to several different categories. It rolled out similarly, we did not notice a difference in texture, and we did not notice a difference in taste (which makes sense, as finely grinding it wouldn’t change taste).
All of that is to say that if you want to use 00 flour, absolutely go for it. But it is not necessary. You will have great results with all-purpose flour.
Using this Dough for Pizza
I have many different pizza recipes that I know you will love, but you can really use this to make any pizza. You can make two 12-inch pizzas from this dough. Follow the steps below to make a simple pepperoni pizza.
- Roll out the dough. On a well-floured surface, roll out the dough so it makes a 12-inch circle. Transfer it to a pizza baking sheet or a pizza stone.
- Add some pizza sauce. I typically use about 1/2 cup of pizza sauce per pizza.
- Top the pizza with cheese and pepperoni. Add about 2 cups of freshly grated mozzarella cheese to the prepared pizza dough over the sauce. Top with pepperoni and a dash more cheese.
- Bake the pizza. Place the pizza in a preheated oven set to 425 degrees Fahrenheit. Bake for 15 to 20 minutes or until the edges of the crust begin to brown.
Pizza Sauce Recipe
Pre-Baking Pizza Dough
If you are working with a pizza that is heavy on the toppings, I would suggest pre-baking the dough. I like to bake it for about five minutes before taking it out and topping it when I make my Meat Lovers Pizza.
Pizza Stone
Storing Leftover Dough
When we only make one pizza, I store the extra crust covered on my countertop at room temperature and we get to have pizza again tomorrow night. I would not recommend storing this dough for longer than three days.
I haven’t personally frozen this pizza dough recipe because we always eat both pizzas, but several readers have. After they divide the dough into two balls, they make one into a pizza and freeze the other in an airtight container and have had great results.
FAQ
This homemade pizza dough recipe can be made up to 24 hours in advance and stored on your countertop.
No, you do not. It is just a really quick way to bring the dough together. You can also use a stand mixer with a dough hook or a wooden spoon and your hands like in my easy dinner roll recipe.
No. This recipe requires active dry yeast.
I have not tested this recipe with whole wheat flour. If you decide to do that, I would only replace 50% of the flour with whole wheat at the most.
This recipe has not been tested with gluten-free flour.
You do not. We have tested this recipe with both 00 flour and all-purpose flour and do not notice a difference.
I have not tested this recipe in a bread maker.
Pizza Recipes
I already told you how to make a simple pepperoni pizza, but if you are looking for other more out of the box recipes, try one of these!
- Buffalo Chicken Pizza: This is a fantastic pizza that you will totally fall in love with.
- Taco Pizza: Not your typical pizza recipe, but my goodness, so amazing!
- Pesto Pizza: I actually really love this as an appetizer for parties! So easy and delicious!
If you make this easy pizza dough recipe, leave me a comment to let me know how it went and what you topped your pizza with!
The Secret To Perfect Pizza Dough
Ingredients
- 1 cup + 1 tablespoon water heated to 110 to 115 degrees Fahrenheit (251.4 ml)
- 2 1/4 teaspoons active dry yeast (8.1 grams)
- 1 teaspoon granulated sugar (4.125 grams)
- 3 cups all purpose flour (360 grams)
- 1 teaspoon Kosher salt if using table salt, use 1/2 teaspoon (2.6 grams)
- 1 tablespoon extra virgin olive oil (14.8 ml)
Instructions
- Heat water to between 110 and 115 degrees Fahrenheit. (You will use the full 1 cup and 1 tablespoon all at once.)1 cup + 1 tablespoon water
- Sprinkle the active dry yeast over the water. Then sprinkle a teaspoon of sugar over the yeast. Let it sit until the water has become frothy. If it doesn't froth as pictured above, dump your water and start again.2 1/4 teaspoons active dry yeast, 1 teaspoon granulated sugar
- In the bowl of a food processor add the all purpose flour and salt. Pulse for a few seconds to evenly distribute the salt. (Alternatively, you can use a stand mixer with a dough hook, or a wooden spoon and then clean hands to knead the dough.)3 cups all purpose flour, 1 teaspoon Kosher salt
- With the food processor running, add the oil. Then add the yeast water combination with the food processor still running until a dough ball forms. (See note.)1 tablespoon extra virgin olive oil
- Spray a large bowl with cooking spray. Put the dough ball in and cover with plastic wrap. Allow it to double in size, about an hour to an hour and a half.
- Pull the dough apart to create two dough balls for two pizza crusts. On a well floured surface, roll the dough balls out into two 12-inch pizzas.
- Preheat your oven to 425 degrees Fahrenheit.
- On a well floured surface, roll the dough balls out into two 12 inch pizzas. Place the dough on a pizza stone or pizza baking sheet, add pizza sauce, your favorite toppings, and bake for 15 to 20 minutes or until the cheesy is bubbly and the edges of the crust are golden brown.
Notes
Brandy says
Add the salt to your flour mixture, because salt kills yeast.
Use to be clear, Brandy, that is what the recipe states already.
Lori says
Hello there was wondering how instant yeast would affect your recipe ? What would I do differently … made pizza dough with it and it was not elastic and did not rise much ?? Thank you, Lori
Hi Lori! I don’t make this recipe with instant yeast, but my understanding is that it would be a suitable replacement. You just don’t need to proof it in the water first then. I will suggest that you stick to the recipe and use active dry yeast because this is such a tried and true method.
Trina says
Hey there!
Just wondering, if I’m using my stand mixer dough hook, do I run it on 2 to combine the flour and ingredients, and then stop kneading? How long should this kneading process take in the mixer. I worry about over kneading or not kneading enough (as a baking newbie!)
Hi Trina! run it just until the flour is fully combined. You can kind of see in the pictures what the texture should look like. Be careful not to overmix, but you don’t want to see any flour.
PDG says
Hey do if I use 6-7 cups of floyr, should I increase the yeast proportion accordingly?
PDG says
If I increase the flour**
Yes! If you double the recipe, you need to double all of it.
Efie says
This pizza recipe is amazing but my big problem is how to bake it in my oven at home
Which way ?Fun bake , bake or broil?
My pizza crust gets very hard after baking ,
on pizza stone as well.I think I do not use the correct way to cook it.
I always bake mine – usually on a pizza stone. You might want to invest in an oven thermometer. They are pretty inexpensive and it could give you a good sense of what temperature your oven is really cooking at.
Mo says
This was so incredibly easy! I love that it’s no-kneed, because I HATE kneeding. Also, it turned out better than any kneeded dough I’ve tried. We did a taste test between this dough and store-bought dough, and this one won hands-hands. Worked great on my pizza stone for 5-6 min at 550.
So happy to receive this comment. Thank you, Mo!
Carol Adams says
Do you pre-bake your pizza crust before adding pizza toppings?
No, I typically do not.
Erin says
I made the dough 2 days ago and it looked great but we didn’t end up eating it that night so I stuck it in the fridge. When I’ve made this recipe in the past, I’ve always used one that day and froze the other. My question is can I still use it since it’s been in the fridge? Had I known we wouldn’t be eating it that day I would have reduced the yeast and proof time. It has expanded in the fridge. I’m more wondering from a standpoint of overproofing it and whether it would affect any rise. I think from a food safety standpoint it would probably be fine but I’ll look for any signs of spoilage.
Will says
Just wondering what size pizza crust can you get out of this? i.e. 2 14″ or 2 16″ ??
Hey Will! That totally depends on how thick you roll it. We typically get 2 14 inch pizzas.
Jannis says
How far ahead can you make the dough? Do you just punch down and then use the dough?
I’ve used this dough as much as 3 days later (kept on the counter), no need to punch the dough.