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Homemade Pizza Dough

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 Take your pizza parties to a whole new level with this Homemade Pizza Dough. Way better than store-bought and easy to make too. Trust me, this 6-ingredient pizza dough will definitely impress your family and friends!

Overhead shot of two mounds of homemade pizza dough, with flour sprinkled on top.

Mike and I were recently talking about our fav meals (cuz that’s what you do when you’ve been married forever and are 98% empty nesters), and agreed that pizza is top of the list. Like tip top!

We still like to go out for pizza, as well as order in. But making it homemade is about as good as it gets. Sometimes we make it on our BGE (Big Green Egg), which is pretty fun as a family event. But we also love it in our cast iron skillets. I’ve got a bunch of them, after years of collecting, and I’m using them more than ever for my blog.

Let’s get this pizza party started! 😀

Collage of 1) pizza dough before rising, and 2) pizza dough after rising.

Ingredients needed for Homemade Pizza Dough:

  • Yeast – I use Red Star Active Dry Yeast.
  • Sugar – Just a pinch helps to activate the yeast.
  • Water – Water temp is important. Make sure it is warm, but not hot.
  • Salt – Kosher salt for the win.
  • Oil – Olive Oil is the perfect healthy fat for this dough.
  • Flour – I highly recommend bread flour for a perfectly chewy texture.

Some favorite pizza toppings are on the blog!

Pizza Sauce from Scratch

A quick 15 minute pizza sauce is definitely worth it. You can store it in the refrigerator for a week or two and it freezes well too. You choose if you want to add it to your pizzas chunky-style or smooth!

Here are a few tips for making the most EPIC pizza dough.

  1. When you add the warm water to the yeast and sugar – be careful to use WARM water, not hot. If the water is too hot, the yeast will disappear and you can’t make pizza dough without yeast. Also, do not use cool water because it won’t activate the yeast.
  2. Don’t add all the flour at once because every baking day is different. Some days you will need a bit more flour and some days, you will need less.
  3. The dough shouldn’t be overly sticky when ready. It should bounce back slightly to the touch. Over time, you will learn exactly how much flour is needed to make the ultimate pizza dough.
  4. Unlike french bread and cinnamon rolls, this dough only needs to rise once.
  5. When done cooking, the bottom of the crust should be slightly brown and crunchy.

* Note: Depending on where you live, the temperature outside your house and/or inside your house, you may need more or less time for the dough to rise. Experiment a bit, and if the dough is ready too far ahead of time, place it in the refrigerator for awhile. If it’s not ready to bake when you want it, place the bowl over another bowl of warm water for awhile. Alternatively, you could start the oven on a low temp, turn it off, place the dough in the oven for a bit to get it moving along.

Happy pizza making! 🙂

Overhead shot of two mounds of homemade pizza dough, with flour sprinkled on top.

Kitchen Tools Used for this recipe:

I also use Red Star Active Dry Yeast. (This is a very large amount. I keep a bunch in the freezer, and it lasts a long time.) We have perfect bread-making weather here in Texas, and my bread always rises pretty quickly. You may need a Quick Rise Yeast, depending on where you live.

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Overhead shot of two mounds of homemade pizza dough, with flour sprinkled on top.

Homemade Pizza Dough

Sue Ringsdorf
Take your pizza parties to a whole new level with this Homemade Pizza Dough. Way better than store-bought and easy to make too. Trust me, this 6-ingredient pizza dough will definitely impress your family and friends!
4.91 from 10 votes
Prep Time 1 hr 30 mins
Cook Time 15 mins
Total Time 1 hr 45 mins
Course Main Dish
Cuisine American
Servings 3 pizzas
Calories 623 kcal

Ingredients
  

  • 1 Tablespoon yeast – I use Red Star
  • 2 teaspoons sugar
  • 1 1/2 cups warm water – not hot, not cold
  • 1 teaspoons kosher salt
  • 2 Tablespoons olive oil
  • 3 1/2 cups bread flour

Instructions
 

  • In a large standing mixer, combine yeast, sugar, and warm water. Be careful to use WARM water, not hot. If the water is too hot, the yeast will disappear and you can’t make bread without yeast. Mix and let sit for about 15 minutes to get the yeast working. You should see little bubbles in the water.
  • Add the oil and salt and stir with spatula. Attach dough hook to mixer and add about half of the flour. Start the mixer and let the flour absorb.
  • Gradually add more flour, a little bit at a time until the dough is less sticky and pulls away from the sides of the mixer. You want the bread dough to be slightly sticky, but not too much. When you touch the dough, it should bounce back slightly. Be sure to leave the mixer on for several minutes after you get the right consistency.
  • Grease a large bowl with canola oil. Add dough to the bowl, making sure you smooth it into a ball, by punching it down – starting in the center of the dough. Place dough with smooth side up and cover with a clean towel. Let the dough double (approximately) in size.
  • Once doubled, divide it into three sections. Grease cast iron skillets (or any pizza pans), and flatten dough into crust, smoothing it and pushing it up the sides of the pans part way. Cover with towel and let the dough sit for 20 minutes before adding pizza toppings.
  • Bake pizzas in hot oven – 450 degrees – for about 15 minutes or until done to your desire.

Video

Nutrition

Calories: 623kcalCarbohydrates: 108gProtein: 18gFat: 11gSaturated Fat: 1gSodium: 778mgPotassium: 158mgFiber: 3gSugar: 3gCalcium: 22mgIron: 1.3mg
Keyword pizza dough
Tried this recipe?Let us know how it was!

21 Comments

  1. Jessa Carver says:

    Hello! Does anyone know if you can freeze the pizza dough balls before baking them?

    1. Suebee Homemaker says:

      I have frozen pizza dough with luck, Jessa. However, I think it turns out better if you make the dough a day or so in advance and just store it in the refrigerator until you’re ready to use it. It will need a little time to come to room temp after removing from the fridge. Good luck!

  2. Jackie Thill says:

    Just submitted a comment and realized I forgot about the cast iron skillet. Great surface for baking homemade pizza!

    1. Suebee Homemaker says:

      Yes indeed!

  3. Jackie Thill says:

    Great chewy texture with a crunchy edge – the best kind of crust! The baking surface matters so be sure to use a stone or a pizza steel. I love the taco pizza recipe included on this site! Have a pizza party with a variety of toppings!

    1. Suebee Homemaker says:

      The perfect pizza dough every single time!

  4. Very Good! Also used dough to make cinnamon bread sticks. YUM!

    1. Suebee Homemaker says:

      What a great idea! Thanks for your feedback, Robin! 🙂

  5. I’ve had great success with this recipe. I’m also toying with sourdough. I have a lot of discard, and was hoping to use it here, but not recreate the wheel. Could you please suggest how I could use it in your recipe?

    1. Suebee Homemaker says:

      I am just now getting into sourdough myself, so I don’t think I can give you great advice on it yet. Stop back in a month or so! 🙂 Good luck Kim.

  6. So easy to make & not to mention SUPER YUMMY!!!

    1. Suebee Homemaker says:

      Yay! I think I know what ya’ll are having for dinner tonight!! 🙂

  7. Can I make this pizza crust by hand

    1. Suebee Homemaker says:

      Yes, you can make this crust by hand. I’ve never done it, but with some patience and some arm strength, you can kneed it by hand. Just make sure you add the flour slowly. Good luck!

  8. Boyd Kobe says:

    Nothing beat fresh homemade pizza dough! This looks great!

    1. Suebee Homemaker says:

      Thanks Boyd! I just made it again yesterday. 🙂

  9. This is awesome and EASY pizza dough. I’ve done a lot of research on pizza doughs for our family wood fired pizza night and this one is perfect. I can start the dough at the same time that I fire up my Kamado grill – no overnight prepping and the crust turns out just right every time. I’ll use this simple recipe every time!

    1. Suebee Homemaker says:

      Thanks Dave! Glad everyone enjoyed it. We love how easy it is too! 🙂

  10. Yummm! My family inhaled the pizza! I agree with Mike – the cast-iron skillet is the way to go!

    1. Suebee Homemaker says:

      I have a bunch of cast iron over here if you ever need to borrow! I’m so glad you had a successful pizza night, Cathy! 🙂

  11. This is an awesome recipe and it’s only 6 ingredients! If you can find a cast iron skillet, it will take the taste and enjoyment to another level. Good luck!

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