Homemade pizza dough might sound intimidating, but it’s basically magic flour, water, and patience. Once you nail it, you’ll wonder why you ever settled for delivery. This dough gives you that chewy New York–style bite with a crisp golden crust, and it’s versatile enough for thin crust, pan pizza, or even calzones.
Whether you’re a “classic margherita” type or someone who piles on all the toppings (pineapple lovers, I see you 👀), this dough is the perfect blank canvas.
🎯 QUICK FACTS
- Prep Time: 20 minutes
- Rise Time: 1–2 hours (or overnight for deeper flavor)
- Cook Time: 12–15 minutes
- Total Time: About 2 hours 30 minutes
- Servings: 2 large pizzas (12–14 inches each)
- Difficulty: Weekend Warrior
📝 INGREDIENTS
- 4 cups (500g) all-purpose flour (or bread flour for chewier crust)
- 1 ½ teaspoons salt
- 1 teaspoon sugar
- 1 packet (2 ¼ teaspoons) instant yeast
- 1 ½ cups warm water (about 110°F / 45°C)
- 2 tablespoons olive oil (plus more for greasing)
Optional: A sprinkle of cornmeal for dusting the pan or peel
👩🍳 LET’S COOK!
Step 1. Activate the yeast.
In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy. (If nothing happens, your yeast is dead — start over!)
Step 2. Make the dough.
In a large mixing bowl, whisk together flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms, then knead by hand (8–10 minutes) or with a dough hook (5–6 minutes) until smooth and elastic.
Step 3. First rise.
Place dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot until doubled in size — about 1 to 2 hours.
Step 4. Shape it.
Punch down the dough and divide into 2 equal balls. For thin crust, roll out immediately. For more flavor, let the dough rest in the fridge overnight (covered).
Step 5. Bake.
Preheat oven to its highest setting (475–500°F / 245–260°C). If using a pizza stone, preheat it too. Roll dough into a circle, transfer to a pan or stone (dust with cornmeal to prevent sticking), top with sauce and toppings, then bake 12–15 minutes until crust is golden and cheese is bubbling.
📊 NUTRITION & PRO TIPS
💡 Pro Tips:
- Bread flour = extra chew, all-purpose = softer crust.
- Overnight fermentation = richer flavor and easier digestibility.
- No pizza stone? Flip a baking sheet upside down and use it as a makeshift stone.
- Want bubbly pizzeria crust? Don’t overload toppings, and keep the oven HOT.
❓ READERS ASKED, WE ANSWERED
Q: Can I freeze the dough?
A: Yes! After the first rise, portion into balls, wrap tightly, and freeze up to 3 months. Thaw overnight in the fridge before using.
Q: Can I make it whole wheat?
A: Sub up to 50% whole wheat flour — any more and it gets too dense.
Q: How do I make it without yeast?
A: Use 2 teaspoons baking powder instead of yeast — but it’ll be more like flatbread than pizza dough.
🌟 VARIATIONS TO TRY
- Garlic Herb Crust: Mix garlic powder and Italian herbs into the dough.
- Stuffed Crust: Roll mozzarella sticks into the edges before baking.
- Focaccia-Style Pan Pizza: Press dough into a greased skillet, top with olive oil + rosemary, bake until thick and fluffy.
🍽 STORAGE & MEAL PREP
- Fridge: Store dough (covered) for up to 3 days after the first rise.
- Freezer: Up to 3 months (thaw overnight before using).
- Baked Pizza: Best fresh, but leftovers can be reheated in a hot skillet for crispiness.
✨ Crispy on the outside, soft and chewy in the middle — this homemade pizza dough guarantees that every slice feels like a small victory. 🍕
