Best Homemade Pizza Dough (from scratch)
A homemade pizza crust is very easy and it starts with my best homemade pizza dough from scratch. This recipe is great for beginners or advanced bakers and is better than store-bought pizza so you can forget pizza delivery. The best part is you need only six ingredients.
I started making homemade pizza way back in college, mostly because I’ve always been fascinated with bread making.
We loved pizzas but I will be honest, though my pizzas tasted good they didn’t look as pretty as the ones you buy at the pizza parlor. But, the truth is a pizza does not have to be pretty, what matters most if the taste and texture. That crisp base, crusty edges and soft middle with just the right amount of sauce and cheese. Absolute heaven.
About this Homemade Pizza Dough
I think will love this pizza dough recipe. It’s a simple fool-proof recipe I have been making these for years.
Pizza dough is a soft dough which is what you want. It will give us a soft chewy crust but also that crisp base and crusty edges. It is also a lean dough just like our focaccia. Lean means it’s not enriched with eggs and butter like our dinner rolls and sandwich bread. That is why this basic dough of water, flour, and salt gives us a crispy crust. I do add a little olive oil to help keep the inside soft and supple.
A word of advice I give to anyone who wants to learn homemade bread – work toward soft, smooth, supple dough. These are harder to work with but they produce some of the best bread and bakes. Don’t forget to read my 10 tips to making better homemade pizzas
Ingredients and substitutes (Save/Pin)
- Flour – Use bread flour instead of all-purpose flour – you will find that your dough will be more soft and elastic. If you cannot find bread flour all-purpose will do as well.
- Yeast – I’m not a slave to any particular brand but I do use instant dry yeast as compared to fresh or instant yeast. You can add the yeast directly to your flour without testing it but I’m old school, I like to use the safe and stress-free method. Which is why I still do let my yeast activate first.
- Water – the temperature of the water you use for yeast has to be warm – not hot, nor cold. Almost the temperature of the liquid you give a baby. Approximately 105 to 115 F
- Sugar – the sugar her is not for sweetness but to food for the yeast. This will help the yeast grow and nurture the bread. So don’t omit and no it will not make your dough sweet. If you don’t fancy sugar, try honey or agave syrup.
Useful Tips and Tools
- A small mixing bowl or measuring cup to activate the yeast. I prefer to use glass over metal. If the metal is cold, it can lower the temperature of the liquid ingredients. Not a big deal. And yet, it’s nice to get the yeast activated quickly and move on with the recipe.
- I like mixing bread dough by hand. It’s quite therapeutic. But bread dough can be difficult to handle. Not just because it needs more kneading but also because it’s often a soft, sticky mess. And yet, keeping the dough soft and sticky is important for good bread baking. So, I highly recommend using a stand mixer such as Kenwood, or kitchen-aid. Personally, I also have a hand mixer. And yet, I don’t use it for baking bread. Because bread dough is dense compared to cakes. So, it might harm my hand mixer. (recommended read – which stand-mixer is good for home bakers)
- Baking bread is a science. So, measuring ingredients correctly is important. Also, do not wing the measurements. Use a measuring cup for liquid ingredients and measuring spoons for dry ingredients.
- And, a good baking tray is as important to bread baking as it is to other baking. Therefore, buy a good quality baking tray that’s not too thin. The thick ones will prevent the bread from burning on the bottom. Sometimes you can even add a second tray on the bottom to prevent it from getting burnt.
- Every oven works differently. So, the baking times are just guidelines. In the case of bread, a hollow sound on the bottom of the bread is a great indication. If the bread bakes too quick or too slow, compared to the time given, it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do is adjust the temperature accordingly.
Best Homemade Pizza Dough From Scratch (Save/Pin)
Activate yeast
- In a bowl combine warm water, yeast, sugar, and oil – mix well.
- Set aside for 5 minutes until it appears foamy.
Pizza dough
- In an electric bowl. (or use a bowl and your trusty hands as I have in the images below).
- Combine the flour and salt. Pour in the yeast mixture.
- Mix until you have a dough.
- Knead gently for about two minutes with the hook attachment.
- The dough should be elastic, slightly sticky but very soft and supple.
Tip – finger test – when you stick a finger in the dough should spring back. - Place the dough in an oiled bowl and cover with a clean kitchen towel for about an hour until double in volume.
- Place your pizza stone at the bottom of the oven and preheat at 246 C / 475 F for about 30 minutes.
- Lightly punch the dough.
- Divide the dough into two
Bake the Pizza
- Place parchment paper on a pizza peel dusted with flour
- Roll one piece of dough to about 12 inches
(you can do this by hand or a rolling pin it does not affect the taste of the pizza).
- Spread some tomato sauce and sprinkle your toppings.
- Grate the cheese – I like to use a mix of mozzarella, parmesan, and cheddar
- Brush the edges with olive oil
- Transfer the pizza to the preheated oven from the pizza peel to the pizza stone.
- Bake for about 10 to 12 minutes until the edges are crisp and golden and the cheese is melted beautifully
Frequently asked questions
Pizza is always at it’s best fresh out of the oven but it does have a long shelflife and can be reheated and served again.
Traditionally, tomato sauce is very common. But, I also love to use pesto, BBQ sauce, Alfredo sauce, etc.
Tomato sauce and cheese alone make a great margarita pizza but you use many other toppings like pepperoni, pastrami, sausages, mushroom slices, spinach, artichokes, olives, onions, feta cheese.
Traditionally, Mozarellas is used. Personally, I like to use a combination of Mozarella, parmesan, and cheddar or other white cheese.
You can freeze homemade pizza dough. Just punch down the dough and remove as much of the air. then place in a freezer approved zip lock bag and place 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. Let it come to room temperature for an hour before you use it.
you can bake the pizza, cut the slices, cool them completely before you place the slices in a ziplock bag. You can freeze these for long but mine have never stayed for more than a week. They make a great snack for kids during those mid-meal snack times.
I often make mini pizzas and save them for the kids’ school snacks. Freeze and thaw them the same way as the slices above.
To thaw just place the slice from the freezer to the microwave. The condensation thaws into the pizza keeping it fresh. Usually, one minute on high for one slice works great for my microwave.
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Best Homemade Pizza Dough Recipe
Print Pin RateDescription
Ingredients
Makes 2 x 12-inch Pizzas
For the Pizza Dough
- 320 ml (1.35 cups) Warm water 110 F / 38 C
- 1 tbsp (1 tbsp) Sugar
- 1 tbsp (1 tbsp) Olive oil
- 1 tbsp (1 tbsp) Instant dry yeast
- 1 tsp (1 tsp) Salt
- 448 grams (3.58 cups) Bread flour
- 60 grams (0.48 cups) Bread Flour for kneading
For the Pizza Toppings
- 3/4 cup (3/4 cup) Tomato sauce
- 1/2 cup (1/2 cup) Toppings mushrooms, peppers, onions, olives, basil,
- 1/4 cup (1/4 cup) Parmesan cheese grated
- 100 grams (0.89 cups) Mozzarella cheese grated
- 50 grams (0.44 cups) Cheddar cheese grated
Instructions
ACTIVATE YEAST
- In a bowl combine warm water, yeast, sugar, and oil – mix well.
- Set aside for 5 minutes until it appears foamy.
KNEAD THE PIZZA DOUGH
- In an electric bowl. (or use a bowl and your trusty hands as I have in the images below).
- Combine the flour and salt. Pour in the yeast mixture.
- Mix until you have a dough.
- Knead gently for about two minutes with the hook attachment.
- The dough should be elastic, slightly sticky but very soft and supple.
- Tip – finger test – when you stick a finger in the dough should spring back.
- Place the dough in an oiled bowl and cover with a clean kitchen towel for about an hour until double in volume.
- Place your pizza stone at the bottom of the oven and preheat at 246 C / 475 F for about 30 minutes.
- Lightly punch the dough.
- Divide the dough into two
BAKE THE PIZZA
- Place parchment paper on a pizza peel dusted with flour
- Roll one piece of dough to about 12 inches
- (you can do this by hand or a rolling pin it does not affect the taste of the pizza).
- Spread some tomato sauce and sprinkle your toppings.
- Grate the cheese – I like to use a mix of mozzarella, parmesan, and cheddar
- Brush the edges with olive oil
- Transfer the pizza to the preheated oven from the pizza peel to the pizza stone.
- Bake for about 10 to 12 minutes until the edges are crisp and golden and the cheese is melted beautifully
Recipe Notes
For a crisp crust
- Prebake the pizza without the cheese.
- Bake for 7 minutes
- Then top with cheese and bake until crisp and golden
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Nutrition Information
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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Lucy-Sarah Raymond Gounder
Hello Veena
As always, your recipes have never failed. I tyou
d this pizza dough recipe with great success.
If I want to make the dough in the morning, but only cook it late afternoon of the same day, what would you advise me to do: let the dough stand on the counter top till I’m ready to divide,roll &assemble with toppings or can it be prepared all the way to assembly but baked in the afternoon?
Thank you
Lucy
Veena Azmanov
Hey Lucy,
So happy you are enjoying my recipes. Thanks for the feedback.
For bread and pizza, the best thing you can do is make the dough much ahead of time so it has time to develop additional flavors.
I make my doughs often in the mornings but use it only in the evenings.
What I do is –
prepare the dough – leave it to rise on the counter for an hour.
Then punch down and re-ball it. Make sure it has oil on the surface so it won’t dry out.
Cover with cling wrap and place it in the fridge. You can keep it overnight too.
Take it out two hours before I need to make my bread/pizza.
It takes an hour to come to room temperature –
Then, I shape my bread and let proof again.
Or make pizzas.
Good luck.
Denise
Oh I wish I had a pizza stone! Mine broke. Do you think that would have much effect on the recipe if I didn’t use one? I was really into making my own pizza dough for awhile but I bet yours is better! Can’t wait to give it a whirl!
Veena Azmanov
Thanks Denise. I don’t have a pizza peel either. I use a perforated pizza pan that helps very much.
Marisa Franca
Homemade pizza can’t be beat. But the most important thing is to start off with some good homemade dough. Hubby and I like our pizza on the thin side so that the rest of the ingredients can shine through. We could eat pizza every night — our hips won’t allow that. LOL Your tips are right on. Making the dough is simple once you know the process.
Veena Azmanov
Absolutely, Marisa. A good dough is what you need for a good pizza. I know what you mean. I wish I could eat pizza every day.
Jolina
This looks so good. We love making our own pizza but we usually just use flat bread and naan. You’ve inspired me to make my own dough!
Veena Azmanov
Thanks, Jolina. You will love this. It’s so simple and easy.
Gloria
Homemade pizza is the BEST. Making the dough is not as difficult as some people may think. My husband could eat pizza every day if I let him. I know if I shoe him this….I will be making pizza for sure.
Veena Azmanov
Absolutely, Gloria. Nothing like homemade pizza.
Michelle
I love making pizza at home, and your tips are spot on. Amen to pizza not needing to be pretty. It’s all about the taste!
Veena Azmanov
Thank you, Michelle. Yes, no need to be pretty – what matters is the taste.
roni
Dear veena, just a few days ago I saw your amazing sugar art.
First I want to thank you for sharing your art and how you make it.
When I saw your work I couldn’t believe that you live in Israel. your way of sharing is different from other very good cake decorators that don’t do that for free.
I am in my forties and I live so close to you and I am proud that you are part of our country art industry. I just recently decided to start working as a cake decorator and watching your toutorials gave me the opportunity to learn without spending more money that I have to spend on tools and other.so I want to ask where do you purchase the things for your work?? ( I mean local stores near Raanna). there are many thing I buy on ebay but food couloring and sugarpaste I need to buy here. thank you
Roni
Veena Azmanov
Roni,
I buy a LOT on Ebay and overseas (uk)
I buys some stuff at Meatland here in Ra’ananna.
I buy in bulk from Saar.co.il
I buy Magic colors and Amercolors here in Taste at Ra’anana
Hope this helps.
xxx
roni
thank you for you detailed answer. it helped. wish you all the best and keep creating and share the world your art.
Roni