Homemade Pizza Dough

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Learn how to make pizza dough from scratch! This easy recipe creates a delicious crust that you can roll into the perfect pie shape. Then add your favorite toppings and enjoy each amazing slice.

Homemade Pizza Dough

Ditch the delivery and freezer aisle options for good. Instead, get ready to transform simple pantry ingredients like flour, yeast, salt, water, and olive oil into homemade pizza dough. Just mix, knead, rise, and shape! The hardest part is waiting, but luckily the hot oven cooks the crust in under 15 minutes.

Completely controlling all the ingredients allows you to experiment with different taste and texture combinations. Once you master the crust, the flavor potential is endless. This guide is full of substitutions and options to take your pizza-making skills to the next level.

Yeast makes the dough rise

Yeast is an essential ingredient in pizza dough. It’s the only leavening agent. The workhorse of the formula, the organisms work on a microscopic level to ferment the starches in the flour into carbon dioxide. The result is a light and airy crust, plus some delicious chew due to gluten development.

Using instant yeast speeds up the rise to about 45 to 60 minutes. Active dry yeast can be used as a substitute and needs about double the time.

Flour selection

  • Bread flour has a higher amount of protein (about 14 to 15%) which yields a thicker, hearty crust and chewy interior. It’s my top choice for pizza dough.
  • All-purpose flour has a lower amount of protein (about 10 to 13%), giving a thinner, crisp crust and airy bite.

Add in some oil

Olive oil adds a hint of fruity flavor, but it also helps with softness as the fat coats some of the proteins in the flour, which slightly reduces the gluten network.

Don’t skip the salt

Salt is the ultimate flavor enhancer. It turns a bland flour mass into a more delectable product. Sodium also helps to control the activity of the yeast, as it competes for moisture. This ensures that the gas bubble production isn’t out of control and that the dough doesn’t have a strong residual yeasty taste.

pizza dough on a floured surface

How the fermentation time impacts flavor

Fermentation happens when yeast makes bubbles inside the dough as it rests. Over time organic acids produce nutty flavors. For those who want to enjoy their pizza within a few hours of making the dough, at least a 1 to 2-hour rise is required. But if you can wait a few more hours or refrigerate the dough overnight, the intensity of the flavors will become more complex.

Extending the fermentation in a cool environment slows down the yeast, but there’s still activity in the dough. The enzymes like amylase in the flour further break down the starches, giving more fuel for the yeast to eat and free the sugar molecules to better caramelize the crust.

person rolling out a pizza dough

Pan selection

  • Lightly coat a baking sheet with olive oil and cornmeal for better browning and surface texture.
  • You can preheat a pizza stone for an even crispier texture and use a peel to transfer the shaped dough.
  • You can make a skillet pizza using a 12-inch cast iron pan.
  •  If you have a metal pizza pan, that also helps to make perfectly round pies.

Turn up the heat!

The hotter the oven, the more oven spring (gas expansion in the crust) for a light and bubbly texture and even cooking of the exterior. Commercial pizza ovens get scorching hot, which is why they cook so quickly. Standard home ovens may get to 550 degrees, but not much higher.

I find that baking at 500ºF in the lowest part of the oven ensures that the bottom of the crust is properly brown and crisp, the edges expand and become golden, and the toppings melt and cook.

person placing grated cheese on top of pizza sauce

Flavoring the crust

  • Mix in dried spices like Italian seasonings or garlic powder right into the dough.
  • Lightly brush olive oil down as a base before adding the sauce and toppings.
  • Experiment with garlic, herbs, and butter as a base.
  • Brush just the crust edge with butter and sprinkle on dried parmesan cheese.

Proper topping ratio

The right balance of crust to toppings is key to an evenly cooked and golden pizza, especially for this thinner style. Make sure not to overload it with marinara sauce and other ingredients. Too much can cause the bread to become soggy in the center, and it will take longer to bake due to the extra moisture in the oven.

For every 12-inch crust, use ⅓ to ½ cup pizza sauce, ½ to 1 cup of shredded cheese, and a single layer of toppings (it’s okay to have some overlap) with some cheese exposed.

Other tasty uses for the dough

  • Calzones
  • Stromboli
  • Deep dish pizza
  • Individual breakfast pizzas
  • Use the entire recipe to make a Sicilian-style pizza in a rimmed ½ sheet pan.
  • Breadsticks
  • Garlic knots
  • Cinnamon sugar knots

Other recipes to try

pizza slices on a cutting board

Make it extra crispy

I experimented with adding sugar to the dough, and I find it gives the crust extra gusto for an evenly brown, crispier crunch. It also adds extra flavor, especially after an overnight refrigerator fermentation. Our family preferred the chewier style crust without sugar, but if you love more snap, add 1 ½ teaspoon into the dry ingredients.

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Homemade Pizza Dough

Learn how to make pizza dough from scratch! This easy recipe creates a delicious crust that you can roll into the perfect pie shape.
4.91 from 11 votes
Prep Time2 hrs 30 mins
Cook Time24 mins
Total Time2 hrs 54 mins
Servings 16 servings
Course Bread
Cuisine Italian


  • 3 cups bread flour, or all-purpose flour
  • 2 teaspoons instant yeast
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil, plus more for brushing
  • 1 ⅛ cups warm water
  • 2 teaspoons cornmeal, optional


  • In the bowl of a stand mixer, combine flour, yeast and salt.
  • Heat the water in the microwave until it reaches 120 to 130ºF (48 to 54ºC), about 45 to 60 seconds.
  • Add the olive oil and warm water to the flour mixture. Using the dough hook, knead the dough on the lowest speed of the stand mixer (setting 2) until soft and smooth, about 5 to 6 minutes. When poked the dough should spring back. Take a small piece and stretch it, it should be fairly elastic. Portion the dough into 2 balls.
  • Baking it soon: Lightly grease separate bowls for each ball with olive oil and turn to coat. Cover with plastic wrap or a kitchen towel. Allow it to rise in a warm draft-free space until doubled in size, about 45 minutes to 1 ½ hours. When poked the dough should stay indented.
    Baking it later: Lightly grease separate resealable plastic bags and refrigerate for at least 8 hours or up to 3 days. Let the dough sit at room temperature for 1 hour before baking.
  • Set the oven rack to the lower position. Preheat to 500ºF (260ºC). Meanwhile, shape the pizza dough, working with one ball at a time.
  • Lightly brush a large baking sheet with olive oil. Evenly sprinkle cornmeal on the pan if desired.
  • Lightly punch down the dough to release the gas bubbles. Transfer to a lightly floured surface. Knead four times then shape into a ball. Cover and allow the dough to rest for 10 minutes.
  • On a flat surface press the dough into about a 6-inch disc. Then lift the dough up and holding the top edge, let gravity stretch it down, turning to complete a full rotation. You can also place the center of the dough on your fists to turn and stretch the dough. Place the dough on the board and press down with fingertips to further flatten into a 10-inch circle. Leave the edges slightly thicker, about ½-inch tall and wide.
  • Transfer to the greased baking sheet. Let it rest for 10 minutes to relax the gluten. Gently press into the desired pizza size, 12-inch for thinner crust or keep at 10-inch for a thicker crust.
  • If desired, right before baking lightly brush olive oil over the dough to add flavor. Spread the sauce on top, followed by the cheese and other toppings. Bake one at a time on the lowest oven rack until the crust is golden brown, and the cheese is melted and bubbly, about 8 to 12 minutes. Slice and serve pizza immediately when still hot.


  • Recipe Yield: 2 (12-inch pizzas) or 4 (6-inch pizzas)
  • Serving Size: 1 slice.
  • More Flavorful Crust: If you have the time, let the dough chill for at least 8 hours before baking.
  • For a Crunchier Crust: Add 1 ½ teaspoon granulated sugar (6g) to the dry ingredients.
  • Active Dry Yeast Substitution: Add the same amount of active dry yeast for instant yeast. Warm the water to 100-110ºF (37-43ºC). In a small bowl, combine yeast with ⅛ cup of warm water, let sit for 10 minutes until foamy. Add yeast mixture into the flour mixture with the remaining water and olive oil. The rise time may need to be doubled.
  • Refrigerating the Dough: Pizza dough can be stored for up to 3 days in the refrigerator. Allow sitting covered, at room temperature until easy to roll, about 1 to 2 hours.
  • Freezing the Dough: Pizza dough can be frozen for up to 1 month before using it. After kneading, portion the dough and flatten it into a disc. Place in separate resealable plastic bags. Defrost in the refrigerator 1 day before use. Let sit it at room temperature for 2 hours before using it.
  • This recipe can easily be halved to make just 1 large pizza.
Nutrition Facts
Homemade Pizza Dough
Amount Per Serving
Calories 106 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Sodium 147mg6%
Potassium 38mg1%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Calcium 4mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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26 Comments Leave a comment or review

  1. Cindy Hodgkiss says

    This pizza dough and your latest bread recipes look amazing and I want to try them. I do not have a stand mixer however and wondering if its possible, or a waste of time to make without the stand mixer.
    I love your emails and all your recipes. Learning the science and reason behind approve things truly makes a difference, thank you ?

    • Jessica Gavin says

      Hi Cindy- So glad that you are enjoying the bread recipes! You can definitely hand knead the bread, just make sure it feels smooth and bounces back when it’s poked so you know when you can stop. Usually takes 8 to 10 minutes of hand kneading.

  2. Cheryl Whyte says

    I was looking for a wholewheat pizza dough recipe initially, but I saw your recipe pop up on my Instagram feed and it looked so yummy I thought I’d give it a go and just swap out the white flour for whole-wheat flour. At first, I was a little worried because I didn’t get a great rise in the dough. It did get bigger, just not huge. But, I’m sure that’s because I didn’t check the temp of the water. And, I maybe need to open a new pot of yeast! Hahaha.

    Anyways, I kept the dough in a bowl, covered with cling film overnight, and then baked a beautiful pizza today. A crunch on the crust, and a delicious chew to the base. Also, a little nutty in flavor from the whole-wheat flour. I loved that it took less than 15 minutes to bake in the oven and that I have a spare ball of dough all wrapped up in the freezer for when the next craving strikes. This will definitely be my go-to recipe for pizza dough, that’s for sure. Thanks Jessica!

    • Jessica Gavin says

      Thank you for sharing your experience, Cheryl! I’m thrilled to hear that the dough tasted delicious using whole wheat flour and that you have an extra frozen one to enjoy later.

  3. Jose says

    I’ve been making pizza at home for a few years now and have never put the pizza steel at the lower portion of the oven- great advice! Last night my pizza came out crispier and lighter than usual and it’s the only change I made. It seems counter intuitive since heat rises but it worked out perfectly. Bottom of the oven it is from now on. Thank you for that tip!

    • Mary-Lou says


      Do you have a conventional oven or a convection oven? Also, where is your oven’s baking element (not broiler element) located? I am trying to figure out the correct set of variables for success: oven rack position, time, and temperature for a “conventional” oven.

      Thank you.

  4. Tommi says

    I made this crust this week! I did use the sugar as you suggested! The texture (crispness) was the best of the recipes I’ve tried so far! As I am still very new at working with yeast and flour, I was bummed that the crust rose a bit while baking so although it was crispy, it did not have the thin texture I had hoped for! Great recipe and great directions! I will be trying this one again!

  5. Ryda says

    When I was in Milano Italy I ordered a thin crust olive oil, basil, and tomato pizza. The crust was paper thin and cooked in an oak-fired oven in about two minutes. By mime I asked (after food ecstasy) to “speak” with the chief. He came out with olive oil, flour, yeast and showed me each one. He literally blew the flour into the air which told me it was very find. However, what he showed me was he used finely ground black pepper besides salt in his dough. Not a lot but it adds a bit of bite to the crust that you might want to experiment with.

  6. Sheila Flores says

    Hello Jessica,
    I plan on making this pizza dough in advance and storing it overnight in the fridge. Am I reading your instructions correctly that I don’t need to let it rise before putting it in the fridge? I really enjoy your recipes and look forward to hearing back from you!

    • Jessica Gavin says

      Hi Sheila! You do not have to let the pizza rise if you are making it the next day. However, make sure to let it sit at room temperature for an hour before baking.

  7. CHUA L S says

    Hi Jessica, I am using frozen pizza dough. When I have decided to bake the following day, I thaw in the chiller the night before. On the day of baking, I bring the dough out of the chiller to ferment for about 1 to 2 hours for the dough to rise. Is this the correct way? Or I should leave the dough in the chiller for 2 days for cold fermentation. . Temperature in my chiller is between 4 to 6 degrees C.
    Following your pizza dough recipe to make frozen dough, do I double the quantity of the yeast used. Your advise is greatly appreciated. Thank you

    • Jessica Gavin says

      If you plan to use the dough within a few days, I would just chill in the refrigerator for cold fermentation. This will develop a lot more flavor. The recipe makes 2 pizza crusts, so unless you’re wanting to make 4 pizzas, do not double yeast in the recipe.

  8. CHUA L S says

    Hi Jessica
    Based on your method on Freezing dough:
    “Freezing the Dough: Pizza dough can be frozen for up to 1 month before using it. After kneading, portion the dough and flatten it into a disc. Place in separate resealable plastic bags. Defrost in the refrigerator 1 day before use. Let sit it at room temperature for 2 hours before using it.”
    Just to clarify. Freezing the dough should be done before the first rise, is that correct?
    In addition, am I correct to say that Pizza dough require only 1 rise. Appreciate your comments on this. Thanks.

  9. Sheri says

    Hi Jessica,

    How long can you freeze pizza dough?
    I love that it’s simple and I get to you my stand up mixer! : )
    I trust that I will have to use the dough hook right?

  10. Jim says

    Hi Jessica, I usually make my dough with half bread flour and half whole wheat. I also add some honey.. It give the pizza a slightly sweet flavor offsetting the acidity of the tomato sauce and other toppings.

  11. Maria T. says

    I made the full recipe of this dough using bread flour. This recipe doesn’t require 12 hours of rising in the fridge so I didn’t have to plan ahead. I started this recipe at 3:30. The dough came together exactly as your recipe described in my stand mixer with dough hook. After rising the dough was smooth and silky and very easy to work with after required 10 minute rests. I didn’t struggle shaping it. I’ve learned those 10 minute rests help a lot. I recently bought a baking steel so I used that in place of a baking pan. Pizza from my oven in 7 minutes. The finished product was delicious. The crust had the crispness and chew I look for. I forgot to use the hot honey condiment I got recently. The other ball of dough went in the freezer. I’ll thaw it in the fridge later then let it come to room temp and we’ll have another delicious pizza in the near future.

    • Jessica Gavin says

      Thank you for sharing your experience making the pizza dough, Maria! Yes, bread flour is a great choice for a more chewy texture. Can’t wait to hear what you make next with the frozen dough.

      • Maria T. says

        Last night it was Italian Sausage and mushroom pizza. The dough thawed easily and got a good rise. It was easy to work with, I only needed one 10 minute rest. I placed my baking steel in the lower portion of my oven and got a good result.

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