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!
Every great pizza begins with a great pizza crust. Some like it thin and crispy, while others prefer a thick and soft crust. This homemade pizza crust has it all: soft & chewy with a delicious crisp and AWESOME flavor. It’s my go-to pizza dough recipe and just a glance at the
This is a no-fuss dough recipe for beginners. You need just 6 basic ingredients, plus a little cornmeal for preparing the pan. (You can skip that if needed.) Most of the time is hands off as the dough rises. You might wonder… why waste the time when you can just buy frozen pizza dough? Frozen pizza dough is certainly convenient, but from-scratch crust has unbeatable flavor and texture that only comes from fresh dough. And you can use the dough for cheese breadsticks, too!
Pizza Dough For An Outdoor Pizza Oven Recipe
Reader, Andy, commented: “Super easy, super fast, super good! I don’t like doughy thick pizzas and I find with this recipe that I can make them thin and crunchy, I love how easy it is. I make pizza once or twice a month! Haven’t bought one for quite some time now! ★★★★★“
If you’ve ever made homemade bagels or sandwich bread, you can easily make pizza dough because it’s quicker, easier, and requires fewer steps.
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. The full printable recipe is below.
Homemade Pizza Dough
Reader, Shane, commented: “Excellent pizza dough. I add about 1 tbs of garlic powder and Italian herbs to give the dough more flavor as well as 40 grams of cornmeal for a little crunch. It freezes well and makes a nice thin crust. ★★★★★“
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, homemade breadsticks, and overnight cinnamon rolls require fat to yield a “rich dough, ” which creates a softer and more dessert-like bread.
Young 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 Make Pizza Dough
Let me share my top choices for pizza pans just in case you’re shopping for a new one.I use and love (affiliate links)this oneandthis one. If you like baking your homemade pizzas on pizza stones, I’ve usedthis onebefore and it’s wonderful.
If you don’t have a pizza pan, use a regular sheet pan. Grease it with olive oil and sprinkle with cornmeal as directed below, and then press the dough into whatever shape that will fit. Make sure the dough is about 1/2-inch thick. For a thinner pizza, stretch the dough out more.
Prepare the dough through step 3 below, 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.) As a bonus, the slow rise gives the pizza dough wonderful flavor! When ready, continue with step 5 in the recipe below (the shaping step). If the dough didn’t quite double in size when rising, let it sit at room temperature for 30-45 minutes before shaping.
Pizza Sauce Recipe (3 Versions)
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 thedough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air.Freeze for up to 3 months.
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.
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. Close to 2 pounds of dough total.
The Easiest Whole Wheat Pizza Dough Recipe
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onThis is the best pizza dough recipe ever. It’s easy to make with 5 ingredients and doesn’t need to rise – which means you can have a fresh hot homemade pizza on the table in 30 minutes.
I got my very first job when I was 14, answering phones at our favorite local pizza place in the suburbs of Chicago.
Working there caused me to have incredibly high pizza standards. I grew up and moved away from Chicago to a state that does not have great pizza, so we
Homemade Pizza Dough Recipe & How To Video
This recipe is easy to make because the dough doesn’t have to rise, although rising is an option. Which means you can have fresh, hot, homemade pizza on the table in 30 minutes flat!
Note: The crust is vegan, so you can make delicious dairy-free/vegan pizzas using this recipe, and save yourself lots of money buying vegan options at the store.
Since we make this easy homemade pizza dough recipe weekly, I have many tips and tricks to ensure it turns out perfectly every time. So we’ll walk through the process step by step, and don’t forget to watch the video.
Homemade Thin Pizza Crust
If you have a pizza stone – I highly recommend using it to bake your homemade pizzas. You can also preheat a baking sheet.
We love baking our pizzas on a stone because it crisps the bottom perfectly. Put the pizza stone in the oven and let it preheat with the oven. For the best results, let the stone preheat at 500 degrees F for at least 10 minutes before baking the pizza.
To make this pizza dough recipe, begin by proofing the 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.
Quick And Easy Pizza Dough (5 Minutes Prep!)
If the water is too warm it will kill the yeast and it won’t proof (become nice and foamy and activated). You can use a thermometer to measure the temperature, but it should be warm to the touch but not feel hot.
While the yeast is proofing, take 5 minutes and make this homemade sauce to use on your homemade pizza dough. It truly is the best.
The dough will start to form a sticky ball, add more flour as needed until the dough is only very slightly tacky and smooth.
Amazing Whole Wheat Pizza Crust Recipe
Once the dough is only slightly sticky, transfer it to a floured surface and knead for about 3-5 minutes, or until a smooth ball forms. If necessary, add 1 Tablespoon of flour at a time until it’s smooth and not sticky.
I make this recipe by hand, but it can easily be made and kneaded in a standing mixer fitted with the dough hook. It’s so fast and simple that I prefer to save some dishes and not pull out my mixer for this one.
If you have more than 30 minutes, you can let this dough rise for 10 minutes or up to it doubling in size (90 minutes)
Pizza Dough Recipe
Once the dough is smooth and elastic, form it into your desired shape. We usually make a circular pizza because that is the shape of our pizza stone. However we have made them in fun shapes too, including a football for the Super Bowl and a heart for Valentine’s day.
Starting with a very thin layer of cheese, then adding the toppings, then finishing with another layer of cheese helps keep the toppings in place when the pizza is cut.
Once the pizza is assembled, transfer it to the preheated stone in the oven using a pizza peel. If you don’t have a pizza peel, you can use a flat baking sheet to transfer the pizza to the oven.
An Excellent No Yeast Pizza Dough
Bake the pizza on the preheated pizza stone for 12-15 minutes until the cheese is bubbly and the crust is golden brown.
Then, use the pizza peel to remove the pizza from the oven and place it on a wire cooling rack to cool for at least 10 minutes before cutting.
You can also make the crust into small personal pizzas and let guests make their own pizzas with a variety of toppings, which is really fun.
Small Batch Pizza Dough For One Pizza
You can
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