Your Foolproof Pizza Dough Recipe
Let’s be real: the crust makes or breaks the entire pizza-eating experience. Think about it—this is the foundation of a truly great pie, from classic veggie pizza to gourmet truffle pizza and everything in between. So today, I’m sharing the secret sauce for homemade pizza dough that turns out fluffy and tender with the perfect chew (oh, and it’s ridiculously easy to make). It’s the kind of crust that will have you ditching your go-to pizza delivery for good. Trust me, once you nail this recipe, every pizza night will be a guaranteed home run. So, if you’re ready to taste the best pizza crust of your life, let’s get cooking!
You Only Need 5 Ingredients
Chances are, you’ve already got everything you need for homemade pizza dough in your pantry—like that bag of flour just hangin’ out. This is just an ingredient overview, so jump to the recipe card for exact measurements!
Water: The secret to activating your yeast! Warm water (not hot) is crucial for waking the yeast cells up to work their dough-rising magic. Yeast: I tested both instant (rapid rise) and active dry yeast here. Instant yeast gave the best results, but active dry yeast is a solid backup if that’s all you have (it may just need a little more time to rise). Sugar And Salt: A touch of sugar activates the yeast. And a healthy spoonful adds essential flavor to the dough. Olive Oil: Olive oil will help tenderize and flavor the dough, but we’ll also brush it on top to create a golden crust. Flour: All-purpose flour is great for a soft crust, but you can use bread flour for a chewier bite or Caputo Tipo 00 for a thin, crispy pizza. Cornmeal: This is optional, but I like to dust the bottom of my dough with cornmeal to prevent sticking (and to add some flavor and crunch!).
Let’s Make Pizza Dough!
Our step-by-step photos will turn you into a pizza-making pro in no time! For the full printable instructions, jump to the recipe card. Step 1: Proof The YeastCombine warm water (about 105 degrees F) with yeast and sugar. After 5 to 10 minutes, the mixture should be frothy. Mix in the salt and olive oil. Step 2: Mix In The FlourTime to get messy! Mix the wet mixture into the flour, then transfer the dough ball onto a lightly floured surface. Step 3: Knead The DoughKnead by hand or with the bread hook of a standing mixer, adding more flour (a tablespoon at a time) if the dough is sticking to the surface. Step 4: Let It RiseAfter you’ve kneaded the dough and your forearms are ready to fall off, let it rise in a warm place in a lightly greased bowl covered with plastic wrap. Step 5: Divide The DoughDivide the dough into two equal balls, cover them with plastic wrap, and let them rest for 15 minutes. Step 6: Roll The DoughTime to form that classic pizza circle! You can either roll it out on a floured surface with a rolling pin (easiest) or stretch it by hand (most likely to make your Italian grandmother proud). Step 7: Bake Your PizzaPreheat your oven with the pan in it. If you rolled the dough on parchment paper, transfer the pizza and paper to the pan. Otherwise, dust the pan with cornmeal (or grease it). Brush the dough with oil, then add toppings! Bake it on a low rack first, then broil it for 2 minutes on the highest rack until golden.
