Simple Pizza Dough Recipe

Making homemade pizza is easier than you think, and it all starts with a simple pizza dough recipe. This soft, chewy dough forms the perfect foundation for any topping you love, from classic margherita to loaded meat lovers. With minimal ingredients and just a little patience, you can have pizzeria-quality crust right in your kitchen.

Whether you’re preparing a weeknight dinner or a fun weekend pizza night, this recipe guarantees delicious results every time. It’s versatile, beginner-friendly, and only requires basic pantry staples. In less than an hour, you’ll have fresh dough ready to bake into the perfect pizza base.

Once you make your own pizza dough from scratch, you’ll never want to go back to store-bought again. It’s fresher, tastier, and endlessly customizable to suit your pizza cravings.

Ingredients List

– 2 ¼ teaspoons (1 packet) active dry yeast
– ¾ cup warm water (about 110°F or 43°C)
– 1 teaspoon sugar
– 2 cups all-purpose flour (plus extra for dusting)
– 1 teaspoon salt
– 1 tablespoon olive oil (plus more for brushing)

Step-by-Step Instructions

Step 1: In a small bowl, combine warm water, sugar, and yeast. Stir lightly and let it sit for 5–10 minutes until the mixture becomes foamy. This activates the yeast.

Step 2: In a large mixing bowl, combine flour and salt. Create a small well in the center and pour in the yeast mixture and olive oil. Stir with a wooden spoon or spatula until the dough starts to come together.

Step 3: Transfer the dough to a lightly floured surface and knead for 7–10 minutes until smooth and elastic. If the dough feels sticky, add a small amount of flour at a time.

Step 4: Lightly oil a clean bowl and place the dough inside, turning it once to coat with oil. Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm area for 45–60 minutes, or until doubled in size.

Step 5: Once the dough has risen, punch it down gently to release air bubbles. Transfer it back to your floured surface and shape it into a ball. Let it rest for 10 minutes.

Step 6: Roll the dough out into your desired shape—round or rectangular—depending on your pan or stone. Transfer it to a baking sheet or pizza stone brushed with olive oil.

Step 7: Add your favorite sauce, cheese, and toppings. Bake in a preheated oven at 475°F (245°C) for 12–15 minutes, or until the crust is golden and the cheese is bubbling.

Step 8: Remove from the oven, let cool for a few minutes, slice, and enjoy your homemade pizza masterpiece.

Cook Time

Prep Time: 15 minutes
Rise Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes

Servings

Makes 1 large pizza or 2 medium pizzas (serves 4–6 people)

Nutritional Information (approx. per serving)

Calories: 190
Carbohydrates: 35g
Protein: 5g
Fat: 3g
Sodium: 240mg

Storage Instructions

Refrigerate leftover dough: Store the dough in an airtight container or wrap tightly in plastic wrap. It will last up to 3 days in the refrigerator. Let it come to room temperature before rolling out.

Freeze for later: Place the dough in a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before using.

Baked crust storage: You can also pre-bake your crust for 7–8 minutes, cool it, and store it in the fridge or freezer for quick pizza prep anytime.

Pairings/Suggestions

This pizza dough pairs beautifully with a wide variety of toppings. Try a simple margherita with tomato sauce, mozzarella, and basil for a classic Italian touch. For something bold, load it with pepperoni, mushrooms, and bell peppers.

For a gourmet twist, add caramelized onions, goat cheese, and prosciutto. You can even brush the crust with garlic butter or sprinkle parmesan for an extra flavor boost. Pair your homemade pizza with a fresh garden salad or garlic bread for a complete meal.

Seasonal Relevance

Pizza is timeless, but this simple dough recipe shines year-round. In summer, top it with fresh vegetables and herbs from the garden. During fall, try pumpkin purée, sage, and mozzarella for a seasonal spin. Winter is perfect for hearty toppings like sausage and roasted peppers, while spring calls for light, fresh combinations like asparagus and ricotta.

Health Benefits

Homemade pizza dough can be a healthier alternative to store-bought versions. You control the ingredients, avoiding preservatives and unnecessary additives. Using olive oil adds heart-healthy fats, and choosing whole wheat or a blend of flours increases fiber content.

By making your own dough, you can also manage the sodium and portion sizes, creating a balanced meal when paired with wholesome toppings. Add vegetables and lean proteins for a nutritious, satisfying pizza that supports your health goals.

Pros and Cons

Pros	Cons
Simple ingredients you already have	Requires rising time
Fresh and flavorful crust	Needs kneading for best texture
Customizable with different toppings	Not as quick as store-bought dough
Freezer-friendly for future use	Yeast must be properly activated

Conclusion

This simple pizza dough recipe delivers the perfect base for all your favorite pizzas. With just flour, yeast, water, and olive oil, you can make a soft yet chewy crust that’s both delicious and versatile. Whether you’re baking for a weeknight dinner or a special gathering, this dough ensures every slice is flavorful and satisfying.

Once you try homemade dough, you’ll never look back—its freshness and texture are unbeatable. From crispy thin crusts to fluffy pan pizzas, this recipe adapts beautifully to your preferences. Gather your toppings, preheat your oven, and enjoy the authentic taste of homemade pizza anytime.

FAQs

Q1: Can I make this dough without yeast?
You can substitute yeast with baking powder for a quick flatbread-style crust, but the texture will be different—less airy and more dense.

Q2: How can I make it whole wheat?
Replace up to half of the all-purpose flour with whole wheat flour. You may need slightly more water since whole wheat absorbs more moisture.

Q3: Can I use instant yeast instead of active dry yeast?
Yes. Instant yeast can be mixed directly with the flour without proofing in water first. Reduce the rise time by about 10–15 minutes.

Q4: How do I make the crust crispier?
Preheat your oven with a pizza stone inside and bake directly on it. A higher temperature and less moisture in the dough also help create a crispier crust.

Q5: Can I refrigerate the dough overnight?
Absolutely. Cold fermentation enhances flavor and texture. Simply cover and refrigerate the dough for up to 24 hours before baking.