This is the best homemade pizza dough using only 6 ingredients and comes together in no time at all. Best of all, it produces soft, chewy, pizza recipes with crusts that have wonderfully crisp edges. Perfect for beginners or novice bread bakers.
Table of Content
I started making homemade pizza way back in college, mostly because I've always been fascinated with bread making.
Homemade pizza dough is not the same as the ready-to-use store-bought dough loaded with preservatives. On the contrary, it produces a soft chewy base with crusty edges. Heavenly!! Read my 10 tips to making better homemade pizzas.
Why make homemade dough?
- This recipe uses standard pizza dough ingredients - flour, water, sugar, oil, salt, and of course instant yeast. Most of these you probably already have on hand.
- You can knead the dough by hand or using an electric mixer. I am using homemade pizza sauce that takes just 5 minutes to make but you can use readymade tomato sauce too.
- This dough is very forgiving and easy to work with which is perfect for novices or beginners. If you are just starting out this is a good recipe to start with. (Alternatively, you can also try my overnight pizza dough or no-knead pizza dough)
- Homemade pizza sounds complicated but the process is also simple and easy.
Timeline and process
- Make the dough - 30 mins
- Let the dough rise - 60 to 90 mins
- Divide the dough and let it rest - 30 mins
- Preheat oven - 20 mins before
- Roll the pizza dough - 15 mins
- Add the toppings and bake - 15 mins
Ingredients and substitutes
- Flour - Bread flour makes light and airy donuts with a soft and chewy texture. Of course, you can use all-purpose flour but, if possible, at least use 50% bread and 50% all-purpose.
- Yeast - I use instant dry yeast. But, you can use the same amount of active dry yeast. And you can use 21 grams of fresh baker's yeast as well. If you are uncomfortable working with yeast then you must read my post on baking with yeast for beginners
- Water - The temperature of the water you use for yeast has to be warm - not hot, nor cold. Approximately 105 to 115 F.
- Sugar -If you don't fancy sugar, try honey or agave syrup.
- Oil - It helps the yeast grow and develop flavor. We also use oil to brush the edges, which gives us a nice crisp edge.
- Salt - Use fine-grain salt, which will dissolve in the dough easily.
Homemade pizza dough
Pizza dough
- Yeast mixture - In a mixing bowl or measuring cup combine warm water (110 F), yeast, sugar, and oil. Stir and set aside to foam for 3 mins.
Pro-tip- instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour. - Dry ingredients - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.
Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment.
- Knead- Combine on medium-high speed until all the flour is well incorporated. Then, knead on medium speed for 20 to 25 minutes |
Pro tip - to knead by hand transfer to a well-dusted surface and knead for 25 to 30 minutes. - Bowl - When the dough is soft and shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down.
Pro tip - Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap. - Rise - Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.
Pro-tip - in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment. De-gas, reshape, and let double in volume again.
- Divide - When the dough is double in volume transfer it to a well-dusted floured surface. Punch down and shape it into a small log. Divide the dough into three (for 3 x 12-inch thin-crust pizzas) or two (for 2 x 12-inch thick-crust pizzas).
Pro tip - Let the dough rest again for 10 minutes (it will become easier to stretch).
Bake pizza
- Oven - Preheat the oven with pizza stone at 425°F/220°C/Gas Mark 6 for at least 20 minutes.
Pro tip - the pizza must go into a very hot oven only then will you get a good balance of soft, chewy, and golden crust. - Roll one piece of dough to about 12 inches. The dough is soft and elastic you can stretch the dough with your hand or use a rolling pin. Transfer the pizza to the pizza peel or pizza pan (see video).
Pro tip - Place parchment paper on a pizza peel or use a pizza tray (parchment is less messy than cornmeal or flour).
- Rest - Let the pizza base rest for 5 to 10 minutes. Brush the edges of the pizza with olive oil.
Pro tip - resting will proof the dough and make those edges puff when baked. Brushing with oil will give a nice golden crisp crust. - Sauce- Spread tomato sauce and add your toppings. Generously sprinkle with cheese – I like to use a mix of mozzarella, parmesan, and cheddar.
- Bake - Transfer the pizza to the preheated oven from the pizza peel to the pizza stone (or baking tray). Bake for about 10 to 12 minutes until the edges are crisp and golden and the cheese is melted beautifully.
Toppings for pizza
- 5 minutes Pizza sauce or Fresh Tomato sauce
- Mushrooms Pizza - assorted mushrooms
- Easy White Pizza Recipe - bechamel sauce and cheese.
- Olive Pizza with Red Onions - chopped olives and Spanish onions.
- Classic Margherita Pizza - classic tomato and cheese.
- 3 Cheese pizza - three kinds of cheese.
- Hawaiian pizza - pineapple and ham
- Red pesto pizza - roasted red pepper sauce
How long does homemade pizza keep?
First, pizza is always at its best fresh out of the oven. But it does have a long shelf-life and can be reheated and served again.
Can I proof the dough overnight?
Overnight proofing is very recommended as it helps develop flavor. However, I would recommend you use my bakery-style overnight pizza dough recipe instead. It has much less yeast and will develop flavor beautifully.
Can I freeze pizza dough?
You can freeze homemade pizza dough. Punch down the dough and remove as much of the air. Then, place it in a freezer-approved zip lock bag and place it in the freezer for a month or more.
To thaw, just place the bag in the fridge for a couple of hours before you need to use it. And, let it come to room temperature for an hour before you use it.
Can I freeze-baked pizza?
You can bake the pizza, cut the slices, and cool them completely before you place the slices in a ziplock bag. And, you can also freeze these for a long. But, mine have never stayed for more than a week. And, they also make a great snack for kids.
In fact, I often make mini pizzas and save them for the kids' school snacks. Freeze and thaw them the same way as the slices above.
Printable Recipe
Best Homemade Pizza Dough
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 425°F/220°C/Gas Mark 6
Difficulty: Easy
Calories: 169kcal
Adjust Servings Here: 16 slices
Description
This is the best homemade pizza dough using only 6 ingredients and comes together in no time at all. Best of all, it produces soft, chewy, pizza recipes with crusts that have wonderfully crisp edges. Perfect for beginners or novice bread bakers.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Total dough about 900 grams - 70% Hydration
Pizza Dough - Makes 2 x 12-inch Thick crust or 4 x 10-inch thin crust pizzas
- 360 g (1½ ml) Warm water ( 110 F / 38 C )
- 15 g (1 tablespoon) Sugar
- 15 g (1 tablespoon) Olive oil
- 7 g (2¼ teaspoon) Instant dry yeast
- 500 cups (4 cups) Bread flour
- 9 g (1 teaspoon) Salt
Pizza Toppings
- 2 cups Pizza sauce
- 1 cup Toppings (mushrooms, peppers, onions, olives, basil, )
- ½ cup (50 g) Parmesan cheese (grated)
- 2 cups (225 g) Mozzarella cheese (grated )
- 1 cup (110 g) White cheese (Cheddar, Emmantle (optional))
Instructions
Prepare dough
- Yeast Ingredients - In a mixing bowl or measuring cup combine warm water (110 F), yeast, sugar, and oil. Stir and set aside to foam for 3 mins.Pro-tip- instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.360 g Warm water, 15 g Sugar, 15 g Olive oil, 7 g Instant dry yeast
- Dry ingredients - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment.500 cups Bread flour, 9 g Salt
- Knead- Combine on medium-high speed until all the flour is well incorporated. Then, knead on medium speed for 20 to 25 minutes Pro tip - to knead by hand transfer to a well-dusted surface and knead for 25 to 30 minutes.
- Bowl - When the dough is soft and shiny but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Rise - Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume. Pro-tip - in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment punch it down, shape it into a ball and leave it to rise again.
- Divide - When the dough is double in volume transfer it to a well-dusted floured surface. Punch down and shape it into a small log. Divide the dough into three (for 3 x 12-inch thin-crust pizzas) or two (for 2 x 12-inch thick-crust pizzas).Pro tip - Let the dough rest again for 10 minutes (it will become easier to stretch).
Bake Pizza
- Oven - Preheat the oven with a pizza stone to 425°F/220°C/Gas Mark 6 for at least 20 minutes. Pro tip - the pizza must go into a very hot oven only then will you get a good balance of soft, chewy, and golden crust.
- Shape - Roll one piece of dough to about 12 inches. The dough is soft and elastic you can stretch the dough with your hand or use a rolling pin. Transfer the pizza to the pizza peel or pizza pan (see video).Pro tip - Place parchment paper on a pizza peel or use a pizza tray (parchment is less messy than cornmeal or flour).
- Rest - Let the pizza base rest for 5 to 10 minutes. Brush the edges of the pizza with olive oil. Pro tip - resting will proof the dough and make those edges puff when baked. Brushing with oil will give a nice golden crisp crust.
- Sauce/topping - Spread the pizza sauce and add your toppings. Generously sprinkle with cheese – I like to use a mix of mozzarella, parmesan, and cheddar.2 cups Pizza sauce, 1 cup Toppings, ½ cup Parmesan cheese, 2 cups Mozzarella cheese, 1 cup White cheese
- Bake - Transfer the pizza to the preheated oven from the pizza peel to the pizza stone (or baking tray). Bake for about 10 to 12 minutes until the edges are crisp and golden and the cheese is melted beautifully.
Recipe Notes & Tips
Read my tips for making better homemade pizzas here,
- A pizza stone produced better crusts that have crisp edges
- Pizza peel or pizza tray works better to move the pizza in and out of the oven.
- Use parchment paper instead of cornmeal or flour on the pizza peel for a less messy affair.
- Work with soft, room temperature dough as it will stretch easily without tearing too much.
- A well-preheated oven is best for pizza as it gives crisp golden crust.
- Don't overdo the sauce and toppings - the crust is delicious.
- Choose the right toppings - do not use veggies that have excess liquid or that do not cook at the same time as the pizza. Do not use food that can burn easily on the top of a pizza.
- Brush the edges with oil - this makes it nice and crisp with a beautiful golden color.
- Let the rolled pizza base rest this puffs the base making it softer and chewier.
- If you want a crisper crust - hold on to the cheese. Bake for 7 minutes without cheese then top the cheese and bake further.
- Overnight dough - The dough can be prepared a day in advance. Let the dough rest in the fridge overnight. Overnight proofing is a great way to add flavor to the bagels. The next day, let the dough come to room temperature before you shape and bake them. Alternatively, see my overnight pizza dough recipe.
- Bread machine - this dough can be easily made in a bread machine. Pour all ingredients in the pan set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes - continue with the recipe as shown above.
- Freezing pizza dough - excess dough can be frozen for up to a month. Prepare the dough, let rise for an hour. Then punch the dough down and place it in a freezer-safe storage bag. Thaw overnight in the fridge for best results.
- Freezing baked pizza - leftover pizzas freeze beautifully. I like to slice them into wedges and freeze them on the tray. Once frozen I place them in freezer-safe storage bags. These will keep for up to a month. Geat snack for kids.
Inspired by -
Nutrition Information
Serving: 85- gCalories: 169- kcalCarbohydrates: 25.1- gProtein: 7.3- gFat: 4.3- gSaturated Fat: 1.9- gPolyunsaturated Fat: 2.4- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 10- mgSodium: 234- mgPotassium: 0- mgFiber: 1.2- gSugar: 1.6- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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JENNIFER
day 12 done
DOROTHY KLASS
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Anisea
Day 12 bread done