This soft pillowy pizza dough fills your kitchen with a warm yeasty aroma as it rises, creating a tender yet chewy base that pairs perfectly with any topping you love.
You will want to make it on weekend movie nights when you crave restaurant quality pizza at home or when you are planning a fun casual dinner with friends.
SaveAs someone who has burned too many thin crispy experiments, I now rely on this reliable recipe for dependable slices that feel special without any stress.
Pizza Dough Recipe
Ingredients
Dough
Toppings & Baking
Instructions
- Activate the yeast
In a small bowl combine warm water sugar and yeast let sit about 5 to 10 minutes until frothy for a strong rise.
- Mix the dough
In a large mixing bowl whisk together flour and salt make a well in the center pour in the activated yeast mixture and olive oil stir with a spoon or dough hook until a shaggy dough forms.
- Knead on the counter
Turn the dough onto a floured surface knead for about 8 to 10 minutes until smooth elastic and slightly tacky to the touch.
- First rise in a bowl
Place the dough in a lightly oiled bowl cover with a damp kitchen towel or plastic wrap and let it rise in a warm spot for about 1 to 1 1/2 hours or until doubled in size.
- Punch down and divide
Gently press down to release air divide the dough into two portions for medium pizzas or four for personal pizzas shaping each into a tight ball.
- Second rise on the counter
Let the portioned dough rest on a floured surface for 15 minutes to relax then cover and rise again for about 30 minutes until puffy.
- Preheat your oven
While the dough rests position a pizza stone or steel on the middle rack and preheat your oven to 475°F or 245°C for a hot oven.
- Shape and top
On a floured surface roll or stretch each dough ball into your desired circle thickness add sauce cheese and toppings leaving a small border for the crust.
- Bake to perfection
Slide the pizza onto the preheated stone or place a sheet pan in the oven bake 10 to 12 minutes until the crust is golden and the cheese is bubbling.
- Finish and serve
Remove from the oven drizzle with a little olive oil sprinkle with oregano or red pepper flakes if desired slice and enjoy while hot.
Substitutions and variations
- Use whole wheat flour for a nuttier denser crust or mix it with all purpose for added flavor.
- Replace olive oil with melted butter or avocado oil if you prefer a different richness.
- Swap in a gluten free flour blend with xanthan gum if you need a gluten free version.
- Use fresh yeast instead of active dry yeast for a more pronounced fermented taste.
- Add honey instead of sugar to bring a subtle floral sweetness and help the crust brown.
Chloe's tips
- Keep your oven as hot as possible for a better oven spring and crispier crust.
- Use a pizza peel dusted with cornmeal or flour to prevent sticking when transferring the dough.
- For extra flavor let the dough ferment in the refrigerator overnight after the first rise.
- Store leftover dough in an airtight container in the fridge and bring to room temperature before shaping.
- If the dough feels too sticky add a little flour during kneading but avoid making it too dry.
How to store it
- Refrigerate assembled baked pizza leftovers in a container for up to 3 days and reheat in a hot oven or toaster oven.
- Unbaked shaped dough disks freeze well for up to 3 months thaw in the fridge overnight before baking.
- Store plain dough in the fridge in a sealed bag for up to 3 days for later use.
Serving suggestions
Serve your homemade pizza with a simple green salad and a cold drink for a complete meal.
- Slice into generous triangular pieces for sharing.
- Offer extra chili flakes or grated Parmesan at the table for customization.
Frequently asked questions
Why is my dough too sticky to shape?
Add a teaspoon or two of flour during kneading and let the dough rest 5 to 10 minutes covered so the flour hydrates fully before shaping.
Can I use instant yeast instead of active dry yeast?
Yes use the same amount of instant yeast and skip the long activation step and mix it directly with the flour.
How do I get a super crispy crust?
Preheat your stone or steel for at least 30 minutes bake on the lowest oven rack and avoid heavy wet toppings.
How long does the dough last in the fridge?
It stays fresh for up to 3 days in an airtight container or you can freeze it for up to 3 months.
Let's get cooking!
Enjoy the process of making this dough because fresh homemade pizza always feels like a little celebration on a plate.
