Perfect Pizza Dough Recipe: Master Homemade Pizza in 6 Simple Steps

Make restaurant-quality pizza dough at home with this foolproof recipe that serves 4 people

Key Takeaways:

• Creates enough dough for four 10-inch pizzas
• Only needs 6 basic ingredients
• Can be made ahead and frozen
• No special equipment required

Ready to make pizza that’s better than delivery? This pizza dough recipe creates a perfectly chewy crust with just the right amount of crispiness. Let’s get started!

Quick Facts

• Prep Time: 20 minutes
• Rise Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 4 (10-inch pizzas)
• Skill Level: Beginner-friendly

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Clean kitchen towel
• Pizza pan or baking sheet
• Optional: stand mixer with dough hook

Ingredients

• 4 cups all-purpose flour
• 2¼ teaspoons active dry yeast (1 packet)
• 1½ cups warm water (110-115°F)
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1½ teaspoons salt

Optional Substitutions:

• Bread flour for all-purpose flour
• Instant yeast for active dry yeast
• Honey for sugar

Step-by-Step Instructions

1. Activate the Yeast (10 minutes)

1. Fill a measuring cup with 1½ cups water
2. Test water temperature with your wrist – it should feel warm but not hot (like baby bath water)
3. For best results, use a thermometer to confirm 110-115°F
4. Pour warm water into a large bowl
5. Add 1 teaspoon sugar and stir with a spoon until completely dissolved
6. Open your yeast packet and sprinkle it evenly over the water
7. Do not stir – let the yeast float on top
8. Wait 5-10 minutes until you see a foamy layer on top
9. The foam should be about ½ inch thick
10. Beginner’s Check: Take a photo of properly foamed yeast for future reference
11. Warning: If mixture doesn’t foam, start over with fresh yeast

2. Mix the Dough (15 minutes)

1. Add 2 tablespoons olive oil to the foamy yeast mixture
2. Stir gently with a wooden spoon until combined
3. In a separate large bowl, measure out 2 cups of flour
4. Add 1½ teaspoons salt to the flour
5. Whisk flour and salt together to combine
6. Make a well (hole) in the center of the flour mixture
7. Pour the wet yeast mixture into the well
8. Using a wooden spoon, stir from the center outward
9. Mix until no dry flour remains in this first addition
10. Add remaining flour ½ cup at a time, stirring after each addition
11. Texture Guide: Dough will start shaggy and become smoother with each addition
12. Keep adding flour until dough pulls away from bowl sides
13. Dough should be slightly sticky but manageable
14. Photo Guide: Final dough should look like a shaggy ball

3. Knead the Dough (10 minutes)

1. Sprinkle flour over a clean counter or large cutting board
2. Use about ¼ cup flour for dusting
3. Scrape dough onto floured surface
4. Dust your hands with flour
5. Fold dough in half toward you
6. Push dough away with heels of your hands
7. Turn dough quarter turn
8. Repeat folding, pushing, and turning
9. Kneading Rhythm: Fold, push, turn. Fold, push, turn
10. Add small amounts of flour if dough sticks
11. Knead for 6-8 minutes total
12. Test for Doneness:
    • Dough should be smooth like a baby’s bottom
    • When poked, it springs back slowly
    • When stretched, it doesn’t tear easily
    • Surface should be slightly tacky but not sticky
13. Stand Mixer Method:
    • Attach dough hook
    • Mix on medium-low speed (speed 2-3)
    • Watch dough climb hook
    • Mix 5-6 minutes until smooth
    • Dough should clear bowl sides

4. First Rise (45-60 minutes)

1. Pour 1 tablespoon olive oil into a clean large bowl
2. Use paper towel to coat bowl sides with oil
3. Place kneaded dough into bowl
4. Turn dough to coat all sides with oil
5. Cover bowl with clean, damp kitchen towel
6. Important: Towel should be damp, not wet
7. Place in warm, draft-free spot:
   • Inside turned-off oven with light on
   • On top of refrigerator
   • In sunny window
8. Set timer for 45 minutes
9. Check Points:
   • After 30 minutes: Dough should be noticeably larger
   • After 45 minutes: Should be nearly doubled
   • At 60 minutes: Should be fully doubled
10. Visual Test: Mark bowl height with rubber band at start
11. Done When: Dough is doubled and feels light and puffy

5. Shape the Dough (15 minutes)

1. Dust counter lightly with flour
2. Remove dough from bowl carefully
3. Press dough gently with flat palm to remove air
4. Using bench scraper or knife, cut dough into 4 equal pieces
5. Measuring Tip: Use kitchen scale if available
6. Shape each piece into a ball:
   • Fold edges into center
   • Turn seam-side down
   • Cup hands around dough
   • Rotate to form smooth ball
7. Place balls on floured surface
8. Cover with damp towel
9. Rest 10 minutes to relax gluten

6. Ready to Use (15 minutes per pizza)

1. Preheat oven to 450°F
2. Place rack in middle position
3. Prepare pizza pan:
   • Dust with cornmeal or
   • Line with parchment or
   • Lightly oil surface
4. Shape each dough ball:
   • Press into 6-inch circle with fingers
   • Lift and drape over knuckles
   • Gently stretch rotating dough
   • Aim for 10-inch circle
   • Tip: If dough springs back, rest 5 minutes
5. Transfer to prepared pan:
   • Lay dough on pan from edge to center
   • Fix any holes by pinching
   • Create thicker rim at edges if desired
6. Add toppings:
   • Start with thin layer of sauce
   • Don’t overload with toppings
   • Maximum 3-4 toppings for best results
7. Bake one pizza at a time:
   • Place in preheated oven
   • Bake 12-15 minutes
   • Look for golden brown crust
   • Cheese should be melted and bubbly

Troubleshooting Tips

Dough too sticky?

• Add flour 1 tablespoon at a time while kneading
• Keep hands and surface floured
• Dough should be tacky but not stick to clean, dry finger

Dough too dry?

• Add water 1 teaspoon at a time
• Mix completely between additions
• Look for slightly sticky texture

Won’t stretch properly?

• Let rest 10 minutes to relax gluten
• Make sure dough is room temperature
• Check that gluten is fully developed from kneading

Storage Instructions

Refrigerator:

• Store wrapped in plastic up to 24 hours
• Double wrap to prevent drying
• Bring to room temperature before using
• Let rest 30 minutes after cold

Freezer:

• Wrap dough balls individually in plastic
• Place in freezer bag
• Remove all air from bag
• Freeze up to 3 months
• Thaw overnight in refrigerator
• Bring to room temperature before using

Safety Notes

• Use clean hands and surfaces
• Never eat raw dough
• Check water temperature with thermometer
• Keep yeast away from direct heat
• Wash all utensils in hot, soapy water

Variations

• Whole Wheat: Replace up to 50% of flour with whole wheat flour
• Herb-Infused: Add 1 tablespoon dried Italian herbs to flour
• Garlic: Add 2 minced garlic cloves during mixing
• Thin Crust: Roll dough thinner and reduce rise time to 30 minutes
• Thick Crust: Let rise additional 15-30 minutes before baking

Pro Tips:

• Room temperature ingredients work best
• Don’t rush the kneading process
• A hot oven is crucial for crispy crust
• Let dough come to room temperature if refrigerated

Recipe developed for home ovens and standard kitchen equipment. No bread machine or pizza stone required.