Homemade Pizza Dough
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Discover just how simple it is to make homemade pizza dough from scratch. It’s freezer-friendly, incredibly delicious, and easier than you think. Perfect for your next pizza night!
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Why Make a homemade pizza dough
- Short ingredient list. Making homemade pizza dough does not have to require a million ingredients. With a few pantry staples like olive oil, flour, honey and yeast, you’ll be making the best homemade pizza dough in no time.
- Foolproof recipe. Whether you’re an avid cook or newbie first timer, this pizza dough is 100% foolproof for all the home cooks out there. It’s no frills, no fuss, simple and oh-so-easy, promise.
- Freezer-friendly. The beauty of this recipe is that it yields 2 pizza balls, one for tonight and one to freeze for later (for up to 2 months!). Or you can freeze both as needed. It is all good for all your pizza needs for the foreseeable future.
Step-by-step homemade pizza dough recipe
- Proof the yeast, working with warm water
- Make the dough, using a flour of your choice
- Let it rise until doubled in size (room temperature or warm place in the kitchen is great)
- Stretch the dough (while freezing the other), working on a lightly floured surface to prevent sticking (cornmeal does wonders)
- Add your favorite toppings, bake and serve
Tips for perfect pizza dough every time
- Use warm water. The warm water temperature is critical for the pizza dough. This will help activate the yeast (cold water will slow it down), allowing the dough to rise properly. Alternatively, hot water can kill the yeast. The ideal water temperature to use is 105-110°F.
- Check for expired yeast. When using expired yeast, the pizza dough will not rise well, resulting in a flat, dense crust.
- Slightly tacky feels like a Post-It note. The dough should feel slightly tacky, similar to the back of a Post-It note. These are signs of good gluten development.
- Mix it up. Consider adding garlic, dried herbs such as basil, oregano, thyme or Italian seasoning, or even a little bit of sourdough starter to elevate your dough mix.
- Freeze as needed. Place the pizza dough into separate freezer bags, squeezing out any excess air before sealing. Place in the freezer for up to 2 months, thawing overnight in the refrigerator. Let stand for 30 minutes at room temperature before assembly. Room temperature dough will be easier to stretch and less likely to tear.
Best flour for homemade pizza dough
All-purpose flour
Using solely all-purpose flour will yield a classic, basic, no-fuss pizza crust with a chewier crust.
White whole wheat flour + all-purpose flour
The recipe utilizes a combination of white whole wheat flour and all-purpose flour, resulting in a lighter whole grain flavor that is perfectly soft, chewy and light.
Whole wheat flour
For a hearty, whole wheat crust, whole wheat flour can be used in its entirety, yielding nutty, earthy flavors with a more dense, chewier crust.
00 flour
00 flour, a finely ground Italian flour, can be found online and specialty Italian grocery stores, and can be used for a noticeably silkier texture, crispy exterior and airy interior. Think Neapolitan-style pizza.
Bread flour
Bread flour can be substituted for a thicker, chewier crust but may require additional water. Add 1 tablespoon at a time until the dough comes together. This is ideal for pan pizzas such as a sheet pan pizza or deep dish Chicago style pizza.
Pizza recipes using this dough
Tools For homemade pizza dough
Frequently Asked Questions About Homemade Pizza Dough:
Although some will argue that bread flour or 00 flour is best for homemade pizza dough, it really depends on personal preference (and what you have available in your kitchen). At the end of the day, all-purpose flour, whole wheat flour, 00 flour or bread flour will all yield great pizza dough!
Yes, homemade pizza dough freezes beautifully and can keep in the freezer for up to 2 months.
There are a few common reasons pizza dough might not rise: your yeast may be expired or not activated properly, the dough may be in too cold an environment, or the ingredients weren’t measured correctly. Try letting the dough sit in a warm, draft-free spot and double-check your yeast is fresh and active.
Typically, pizza dough should rise for 1 to 2 hours at room temperature until it doubles in size. For deeper flavor, you can let it rise slowly in the refrigerator for up to 24 hours.
Yes, you can make a yeast-free pizza dough using baking powder or self-rising flour. While it won’t have the same stretch or flavor as traditional dough, it’s a great quick alternative.
Bread flour is often preferred for homemade pizza dough because its higher protein content develops more gluten, resulting in a chewier crust. However, all-purpose flour still makes a delicious dough and is more readily available.
Homemade Pizza Dough
Ingredients
- 1 ½ cups warm water, 105-110 degrees F
- 1 envelope rapid rise yeast
- 1 tablespoon honey
- 1 ½ teaspoons kosher salt
- 1 ¼ cups white whole wheat flour
- 2 tablespoons olive oil
- 2 ½ cups all-purpose flour, plus more, as needed
Instructions
- Combine water, yeast, honey and salt in a small bowl; let stand until foamy, about 3-5 minutes.
- In the bowl of an electric mixer fitted with dough attachment, beat white whole wheat flour, olive oil and water mixture at medium speed until well combined.
- Gradually add all-purpose flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 5 minutes.
- Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size, 30-45 minutes.
- Working on a lightly floured surface, divide into 2 equal pieces*; gently knead before using.
Notes
Did you make this recipe?
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the best pizza crust i had was on vacation in kauai and the waitress said they mixed in corn meal or something like that. have you ever heard of that? it was so crispy and flavorful. if that is something i could try with your recipe, how much should i add and would it be corn meal or is there such a thing as corn flower? thank you
Most places that use corn meal don’t add it in the dough, but they use it instead of flour to dust the work surface as they are stretching. It does help crisp up the bottom. Papa Johns is one major restaurant that uses corn meal to dust.
I have a question. If I wanted to use only 00 flour do I use the same amount as the all purpose flour, and the whole wheat flour, total of 3 1/4 cups?
I have the same question. Which flour are we substituing the 00 flour for? whole wheat, all purpose or both?
I was wondering the same thing.
I was wondering the same thing about the OO flour – help ♀️ Thanks 😉
I do not have a mixer…is it necessary? I am sure I am not the only one to have few household appliances.
Do you knead if you are freezing before you use it?
Can I freeze the dough?
The recipe says you can.