Description

This Homemade Pizza Dough is soft, chewy, and golden when baked—perfect for creating restaurant-quality pizza at home. Made with simple pantry ingredients like flour, yeast, salt, and olive oil, this foolproof recipe delivers amazing results whether you’re aiming for thin, crispy crusts or thick, chewy bases. Versatile and customizable, it’s the ideal foundation for your favorite toppings and sauces.

Ingredients

Scale

3 to 3 ½ cups all-purpose flour (or bread flour)
1 packet (2 ¼ teaspoons) active dry yeast
1 teaspoon sugar
1 teaspoon salt
1 cup warm water (110°F)
2 tablespoons olive oil
Optional additions: garlic powder, dried herbs, or whole wheat flour

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Instructions

In a small bowl, dissolve 1 teaspoon sugar in 1 cup warm water (110°F). Sprinkle yeast over the water and let sit 5–10 minutes until frothy.
In a large mixing bowl, combine 3–3 ½ cups flour and 1 teaspoon salt.
Add yeast mixture and olive oil. Stir until a dough forms.
Knead on a floured surface for 8–10 minutes, or until smooth and elastic.
Place dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise 1–2 hours until doubled in size.
Punch down the dough, shape into a ball, and let rest 10–15 minutes before rolling out.
Use immediately with your favorite toppings, or store for later.

Notes

Avoid over-kneading to keep the dough light and airy.
For extra flavor, add herbs, garlic, or infused oils to the dough.
Store in the fridge up to 3 days, or freeze (wrapped tightly) for up to 3 months.
Thaw frozen dough overnight in the fridge before shaping.
A second rise improves flavor but isn’t required.

Prep Time: 15 minutes (plus 1–2 hours rising)
Cook Time: 15 minutes (for pizza baking)
Category: Bread, Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice crust
Calories: ~160
Sugar: 1 g
Sodium: 150 mg
Fat: 3 g
Saturated Fat: 0.5 g
Unsaturated Fat: 2.3 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 0 mg