Homemade Pizza Dough Recipe

Making your own pizza dough is the key to crafting crispy, chewy, and delicious homemade pizzas right in your kitchen. Whether you’re making classic pizza, stromboli, calzones, or even breadsticks, this easy and foolproof recipe guarantees perfect results every time.

Why You’ll Love This Recipe

• Easy & Quick – Simple ingredients and straightforward steps.
• Versatile – Perfect for pizza, stromboli, calzones, and more.
• Chewy & Crispy Texture – The ideal balance of crunch and softness.
• Make-Ahead Friendly – Store in the fridge or freezer for later use.
• Customizable – Adjust the dough for thin, thick, or stuffed crust pizza.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 ¼ teaspoons instant yeast (1 packet)
• ¾ cup warm water (105-115°F)
• 2 teaspoons sugar
• 2 cups all-purpose or bread flour (plus up to ⅓ cup as needed)
• 1 teaspoon salt
• ¼ teaspoon garlic powder (optional, for added flavor)
• 2 tablespoons olive oil (plus extra for greasing)

Directions

1. Activate the Yeast

1. In a small bowl, combine warm water, sugar, and yeast. Stir gently, then cover with plastic wrap.
2. Let it sit for 5 minutes until foamy, which means the yeast is activated.

2. Mix the Dough

1. In a large bowl, combine salt, garlic powder, and half of the flour.
2. Add the yeast mixture and olive oil, then mix well.
3. Gradually add the remaining flour until a slightly sticky, elastic dough forms.

3. Knead the Dough

1. Lightly flour your hands and knead the dough for 3-5 minutes in the bowl or on a floured surface.
2. If the dough is too sticky, add small amounts of flour (up to ⅓ cup).
3. Once kneaded, shape the dough into a ball.

4. Let the Dough Rise

1. Lightly coat a clean bowl with olive oil and place the dough inside.
2. Cover with plastic wrap and let it rise for 30-60 minutes until doubled in size.
3. (Optional: Let it rise overnight in the fridge for deeper flavor.)

5. Punch Down & Shape

1. Gently punch down the risen dough and knead it 5 times to remove air bubbles.
2. Shape into a ball and proceed with rolling it out for pizza, stromboli, or calzones.

6. Bake the Pizza

1. Preheat your oven to 450°F (232°C).
2. Roll out the dough, add toppings, and bake for 13-15 minutes until golden brown.

Servings and Timing

• Prep Time: 15 minutes
• Rise Time: 30-60 minutes
• Total Time: 45-75 minutes
• Makes: 1 pizza (serves 2-4)

Variations

• Garlic Herb Crust: Add 1 teaspoon Italian seasoning and an extra ½ teaspoon garlic powder.
• Thin Crust Pizza: Roll out the dough thinner and bake at 500°F for 8-10 minutes.
• Whole Wheat Dough: Replace half of the flour with whole wheat flour.
• Gluten-Free Option: Use 1-to-1 gluten-free baking flour.
• Stuffed Crust: Add mozzarella cheese sticks to the edges before rolling the crust over.

Storage and Freezing

Refrigeration:

• After kneading, wrap the dough tightly in plastic wrap and store in the fridge for 3-4 days.

Freezing:

• Shape the dough into a ball, coat with nonstick spray, and wrap tightly in plastic wrap.
• Store in a freezer-safe bag for up to 3-4 months.

Thawing:

• Let frozen dough thaw in the refrigerator overnight.
• Allow it to sit at room temperature for 30 minutes before rolling out.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes! Use the same amount, but let it proof in warm water and sugar for 10 minutes until foamy before adding to the dough.

What’s the best flour for pizza dough?

Bread flour creates a chewier crust due to its higher protein content, but all-purpose flour works great too.

Why didn’t my dough rise?

Ensure the water isn’t too hot or cold and that the yeast isn’t expired. Try placing the dough in a warm area to help it rise.

Can I make this dough without letting it rise?

For a quicker version, let the dough rest for 10-15 minutes instead of a full rise. The crust will still bake well but may be less airy.

How do I get a crispy crust?

• Use a pizza stone or preheated baking sheet.
• Brush the crust with olive oil before baking.
• Bake at a high temperature (450-500°F).

Can I double this recipe?

Yes! Simply double all ingredients and divide the dough into two equal portions.

Can I use this dough for other recipes?

Absolutely! It’s perfect for stromboli, calzones, breadsticks, or garlic knots.

Do I need a stand mixer to make this dough?

No! You can easily mix and knead the dough by hand.

How can I make this dough more flavorful?

Let it rise overnight in the fridge for a more developed, slightly tangy flavor.

What are the best toppings for homemade pizza?

Classic options include:

• Pepperoni & mozzarella
• Mushrooms & sausage
• Buffalo chicken & blue cheese
• Margherita (tomato, basil, mozzarella)

Conclusion

This homemade pizza dough recipe is simple, reliable, and delicious. Whether you’re making a thin crust, deep dish, or stuffed crust pizza, this dough provides the perfect foundation for your favorite toppings.

Try this fail-proof recipe and elevate your pizza nights with homemade goodness!

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