This easy from-scratch pizza dough recipe is one of those comforting, homemade staples that fills your kitchen with warmth and the smell of fresh bread baking in the oven. There’s something so satisfying about mixing simple ingredients by hand, watching the dough rise, and turning it into a perfectly chewy crust topped with bubbling cheese and your favorite ingredients.
It comes together in less than an hour using pantry staples you probably already have on hand. Pair it with my homemade pizza sauce for the ultimate from-scratch pizza night, it’s simple, budget-friendly, and far better than takeout.
Whether you’re baking in a cast-iron skillet, on a pizza stone, or a sheet pan, this dough is easy to work with and bakes up perfectly every time. It’s one of those recipes you’ll keep coming back to, especially on cozy nights when you want something warm, homemade, and a family favorite.
Why You’ll Love This Recipe
- It’s simple and foolproof: This homemade pizza dough uses basic pantry ingredients and comes together in minutes. Even if you’ve never made dough before, this recipe is easy to follow and turns out perfectly every time.
- Soft, chewy, and flavorful: A touch of olive oil keeps the dough tender, while a hint of garlic and onion powder gives it that subtle, savory flavor that makes every bite so good.
- Quick to make: From start to finish, you can have a beautiful ball of pizza dough ready to bake in about an hour, perfect for spontaneous pizza nights.
- Versatile and family-friendly: Use it for more than just pizza, this dough works beautifully for calzones, flatbreads, or even garlic knots.
- Better than takeout: With its soft center and golden, crispy edges, this crust tastes fresh, homemade, and so much better than anything store-bought or delivered.
- Perfect for any topping: Whether you love a simple Margherita, loaded veggie pizza, or a meaty farmhouse-style pie, this dough is the perfect base for it all.
Ingredients
Variations & Add-Ins
- Herbed pizza dough: Add ½ teaspoon of dried Italian seasoning, basil, or oregano to the dry ingredients for extra flavor.
- Whole wheat crust: Swap 1 cup of the all-purpose flour for whole wheat flour for a heartier, rustic flavor and texture.
- Garlic butter crust: Brush the baked crust with melted butter mixed with minced garlic and a sprinkle of sea salt for a pizzeria-style finish.
- Cheesy stuffed crust: Roll small pieces of mozzarella into the edges of your dough before baking for a fun twist.
- Thin crust pizza: Use less dough and roll it out thinner for a crisp, crunchy crust. Bake for slightly less time to avoid over-browning.
- Pan pizza style: Press the dough into a greased cast-iron skillet and let it rise for 15–20 minutes before topping. The bottom will get perfectly golden and crisp.
Recipe Tips
Use the right water temperature: The water should feel warm but not hot, around 105–110°F. If it’s too hot, it can kill the yeast; too cold, and the dough won’t rise properly.
Make sure your yeast is active: When mixed with warm water and sugar, the yeast should become foamy within 5 minutes. If it doesn’t, your yeast might be expired, start fresh for the best results.
Add flour gradually: The exact amount of flour can vary depending on humidity and brand. Add a little at a time until the dough pulls away from the sides of the bowl but still feels soft and slightly tacky.
Don’t skip the knead: Kneading helps build the gluten structure, giving your dough that chewy texture. Knead for at least 5 minutes until smooth and stretchy.
Let it rise in a warm spot: Yeast loves warmth. A cozy spot near the stove or inside a turned-off oven with the light on is perfect.
Coat your bowl with olive oil: This keeps the dough from drying out or sticking while it rises, and it adds a subtle richness to the crust.
For a crispier bottom: Bake your pizza on a preheated pizza stone or cast-iron pan. It helps the crust cook evenly and develop that beautiful golden color.
Don’t overload with toppings: Too much sauce or cheese can make the crust soggy. Keep it balanced for the best texture.
Brush the edges: A quick brush of olive oil (or garlic butter) before baking gives the crust a golden, bakery-style finish.
Slice after a short rest: Let the pizza cool for 2–3 minutes before cutting. This helps the cheese set slightly so each slice holds together.
Instructions
- Activate the yeast: In a small bowl or measuring cup, combine the warm water, sugar, and yeast. Stir until dissolved and let it sit for about 5 minutes, or until the mixture becomes foamy on top.
- Combine the dry ingredients: In the bowl of a stand mixer, add 2 cups of flour, salt, garlic powder, and onion powder. Give it a quick stir to blend.
- Mix the dough: Pour in the foamy yeast mixture and olive oil. Using the dough hook attachment, mix on low speed until the dough starts to come together.
- Adjust the texture: Add the remaining ⅓ cup of flour, a little at a time, until the dough forms a soft, slightly tacky ball that pulls away from the sides of the bowl.
- Knead: Increase the mixer speed to medium and knead for 5–7 minutes, or until the dough is smooth and elastic.
- First rise: Drizzle a bit of olive oil into a clean bowl and place the dough inside, turning once to coat. Cover with a clean towel and let it rise in a warm spot for about 45 minutes, or until doubled in size.
- First rise: Drizzle a bit of olive oil into a clean bowl and place the dough inside, turning once to coat. Cover with a clean towel and let it rise in a warm spot for about 45 minutes, or until doubled in size.
- Shape the dough: Punch down the dough to release the air and roll or stretch it out on a floured surface to your desired shape, round for a classic pizza or rectangular for a sheet pan.
- Prepare and bake: Transfer to a greased or parchment-lined baking pan or cast iron skillet. Brush lightly with olive oil, add your sauce and toppings, and bake in a preheated oven at 475°F for 12–15 minutes, or until golden and bubbly.
Freezing & Storage
- To refrigerate: After the first rise, lightly coat the dough with olive oil and place it in a bowl. Cover tightly with plastic wrap or a lid and refrigerate for up to 3 days. When you’re ready to use it, take it out about 30–45 minutes before baking to let it come to room temperature. This helps relax the gluten so it’s easier to stretch.
- To freeze unbaked dough: Once the dough has risen, punch it down to release air and form it into a smooth ball. Brush it with olive oil to prevent sticking, then place it in a freezer-safe bag or airtight container. Freeze for up to 3 months. When ready to use, thaw overnight in the fridge and let it rest on the counter until it’s soft and pliable before shaping.
- To freeze baked crust: You can also partially bake the crust for about 5–6 minutes, just until set but not browned. Let it cool completely, then wrap tightly in plastic wrap and foil. Store in the freezer for up to 3 months. When ready to make pizza, top the frozen crust directly with sauce and toppings, and bake at 475°F for 10–12 minutes until golden and bubbly.
- To store baked pizza: If you’ve already made the pizza, store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a hot skillet or in the oven at 375°F until warm and crisp again.
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Similar Recipes
Easy From-Scratch Pizza Dough Recipe
Equipment
- Stand mixer with dough hook
- Mixing Bowl
- Measuring Cups and Spoons
- Baking sheet or pizza stone
Ingredients
- 2–2 ⅓ cups all-purpose flour
- 2 ¼ teaspoons instant yeast
- 2 teaspoons sugar
- ¾ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 tablespoons olive oil + additional for brushing
- ¾ cup warm water about 110°F
Instructions
- Activate the yeast: Combine warm water, sugar, and yeast. Stir and let it sit until foamy, about 5 minutes.
- Mix the dough: In a stand mixer bowl, add 2 cups flour, salt, garlic powder, and onion powder. Pour in the yeast mixture and olive oil, and mix with the dough hook until combined.
- Add flour as needed: Gradually add the remaining flour until the dough is soft and slightly tacky but not sticky.
- Knead: Continue mixing for 5–7 minutes, until smooth and elastic.
- Let rise: Place dough in an oiled bowl, cover, and let rise for about 45 minutes, or until doubled in size.
- Shape and bake: Roll or stretch dough into your desired shape. Add sauce and toppings, then bake at 475°F for 12–15 minutes, or until the crust is golden and the cheese is bubbling.
