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!
If you have not tried homemade pizza dough yet, this is it for you guys.
It’s quick, it’s easy, and it’s foolproof. And it makes two pizza balls so you can make both for pizza night, make one and save the other, or freeze both as needed. IT IS ALL GOOD.
Top with all your desired toppings. I like to keep mine classic with fresh mozzarella, parmigiano-reggiano, and basil but honestly, anything goes!
Types of flour:
- I personally prefer using a combination of white whole wheat flour + all-purpose flour.
- You can absolutely use all all-purpose flour if you prefer, or if that is all you have on hand. This will yield a chewier crust.
- 00 flour (found online and specialty Italian grocery stores) can also be used for a noticeably silkier texture.
- Bread flour can be substituted for a crispier crust but may require additional water. Add 1 tablespoon at a time until the dough comes together.
When ready to use, this is my all-time favorite homemade pizza. This is a close second.
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!
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 Ziploc bags. Place in the freezer for up to 2 months. Let dough stand at room temperature until thawed, about 4-6 hours.
Did you make this recipe?
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Can I use all gluten free all purpose flour?
Love this recipe when I’m making dough to use the same day
My ball is not coming together. I used regular yeast. Could that be the problem? Do I need to let it rest and rise? It is totally loose and gooey
How long will this keep in the fridge?
For those asking… both of her mentioned recipes using this dough bake at 450º for 15-20 min. That sounds like a safe bet. She used 1 pound of prepared dough per 12″ pizza. Measure the resulting dough when you make it and should be a good way to determine how many pies you can get from each recipe. I plan on making this recipe tonight, so I’ll try to come back and update my comment with any findings I have.
Made this dough tonight. Used whole wheat flour (NOT white) and the all purpose flour. Followed her directions to a tee, except that I forgot and mixed the olive oil in with the water, honey, salt, and yeast. Still worked out nicely. I got a good FOUR 10″ pizzas out of the recipe. AMAZING taste and texture. This will absolutely be our go-to recipe going forward. Cooked them on pizza stones in a 450º convection oven. Took about 10-12 min each. It depended on the type and number of toppings.
Amazing! Thank you so much for this wonderful recipe!!!
I just printed out your recipes for pizza dough and pizzas and will be heading to the kitchen to try them out so we can celebrate watching the Kentucky Derby race today with our mint julip’s. I don’t know much about the various types of flour. I have King Arthur’s all-purpose flour and bread flour. Can I use the King Arthur’s flour for all of the flour? I will add whole wheat flour to my grocery list for the next round of pizza baking. I love your recipes and try them often. Also, I couldn’t get your recipes to print today so I copied them and pasted them to another site. I kept trying to bring up the Homemade Pizza Dough recipe and it kept coming up with a recipe for chicken noodle soup (I will be doing that recipe next week as it really looks good.) Mother’s Day greetings to all. Marti
Has anyone tried using all – Almond Flour instead of the alternatives above for pizza dough? Successful or failure?
This looks fabulous and easy. However, I have a couple of questions.
1. What size pizza does each half of the dough make. Since it’s just me I usually make small 8″ pizzas.
2. How long do you bake the pizza – is it dependent on which toppings you use??
Thanks a bunch!!
I was trying to find a healthier alternative to pizza dough and came across this recipe. Making the dough was pretty easy and manageable. When it baked it was delicious and soft and crunchy at the same time. I ended up making a baking sheet (thin crust style) and a round pizza pie (15 inches). I am in love with this recipe and definitely has become my favorite recipe to go and make now. It’s a healthier alternative and I can’t wait to try more recipes. Thank you for sharing this recipe.
I am in Pizza Dough Heaven!!
I used to buy my dough at Trader Joe’s but we moved to a small city that doesn’t have a TJ. I’ve been looking for a great dough recipe and I finally found this one!
This afternoon I made a batch of dough for two pizzas for dinner: a Bacon Cheeseburger with Pickles Pizza and a Mushroom and Cheese Pizza.
The crust turn out perfectly! Chungah lists different flour combos in the recipe but I used all-purpose flour only.
The dough rises beautifully in 30-45 minutes. Plenty of time to get your toppings ready!
I couldn’t be happier about this find!
Were are the cooking instructions for the pizza?
Damn delicious as always! We used all-purpose flour since we were out of the other kind. Also, we doubled the recipe so we could freeze some for next time. It was so easy to make, but felt like we were having takeout. #1 was topped with onion, bacon, meatball and mozzarella. #2 was the bacon breakfast pizza (recipe from this week’s email list dated March 2018). Thanks for another culinary delight, Chungah! You’re the best!! 😀
I have finally found a recipe with consistently good results! I use all bread flour for a crispier crust and the addition of honey makes a huge difference. This recipe is a keeper for us! Thank you!
Hi sorry to ask a Dumb question but can this recipe for dough be made in advance
If so process ??? I like the flavor more from dough that’s been refrigerated over night !
Thanks so much y’all !
How long do you cook it for and what temperature?
I’ve been messing with a lot of pizza dough recipes trying to find a good consistent one.
I tried out your recipe because I thought the substitution with the honey instead of sugar was a nice touch to feed the yeast. I did take some liberties to change the process in some aspects like mixing the salt with the flour instead of with the yeast and honey. I also used vegetable oil to oil the bowls since I find olive oil tends to clump up and congeal for these purposes.
Other than that, this made a large dough ball that easily came together with no additional flour (I used bread flour) or water in the stand mixer. It proofed A LOT in the bowl I put it in, so next time I’ll leave it to proof in the original mixing bowl. On a pizza steel heated up to 525 degrees F, it made two crispy 15 in. pizza that puffed up nicely and I honestly could’ve stretched it out to 16 in. without tearing the dough.
I’ll continue to use this recipe. Thanks for posting it!
Thanks for another winning recipe. Just want to pass on some wisdom about dough of any kind: I use good tasting bottled spring water or filtered bottled water in the dough. I live in South FL and our water tastes disgusting – I’ve actually ruined dough with tap water. If anyone else can use this information, I’m glad to help. Same is true for bread or rolls, use the best quality water if you live where the tap water isn’t the best. Now we need a Damn Delicious San Marzano tomato Pizza Sauce to match this, right? LOL
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.