Homemade Pizza Dough

So much easier to make than you think, and it’s such a game-changer! Perfect for pizza night and it’s freezer-friendly!

reasons to make 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.

how to make easy homemade pizza dough

1. Proof the yeast, working with warm water
2. Make the dough, using a flour of your choice
3. Let it rise until doubled in size (room temperature or warm place in the kitchen is great)
4. Stretch the dough (while freezing the other), working on a lightly floured surface to prevent sticking (cornmeal does wonders)
5. Add your favorite toppings, bake and serve

tips and tricks for success

• 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.

Homemade Pizza Dough

Yield: 2 pizza crusts

Prep: 1 hour hour

Total: 1 hour hour

So much easier to make than you think, and it’s such a game-changer! Perfect for pizza night and it’s freezer-friendly!

4.9 stars (15 ratings)

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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

*TO FREEZE: Roll into a ball and place dough into separate freezer bags. Place in the freezer for up to 2 months, thawing overnight. Let dough stand at room temperature for 30 minutes prior to assembly.

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