Homemade Pizza Dough

Homemade Pizza Dough
This is the only homemade pizza dough recipe I ever use. It is so easy and it tastes delicious!  This recipe makes enough dough for 2 large pizzas.

Homemade Pizza Dough

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  • 1 1/2 c. warm water
  • 2 T. sugar
  • 2 1/4 t. active dry yeast (one 1/4 oz. packet)
  • 3 3/4 c. flour
  • 1 T. Kosher salt
  • 3 T. extra virgin olive oil


  • Combine water, sugar and yeast in small bowl. Let sit 5 minutes. Mix flour and salt together in the bowl of a heavy duty mixer fitted with dough hook. Add oil to yeast mixture. Pour yeast mixture into flour mixture and knead on low speed for 10 minutes. (If mixing by hand, knead dough for same amount of time.) Place dough in a lightly oiled bowl, turning to coat. cover with plastic wrap and let rise in a warm place for 1 hour.
  • Punch dough down and divide in half. Shape into 2 balls. lightly brush dough balls with olive oil and cover completely with plastic wrap. Let rise another 45 minutes. Preheat oven to 450 degrees. Lightly grease pizza pan or dust with cornmeal. Take each dough ball and using your fingers, pat it out from the center to the edge, leaving the outer edge a bit thick. Top with favorite toppings. Bake 10-15 minutes until edges are golden brown.


  1. Michelle Burken says:

    This sounds pretty easy and has to be better than store bought. I was just wondering if you can freeze the dough after it rises completely. I typically make just one pizza at a time but rather than halve the recipe i thought it might be nice to have the other premaid for next time. Thank you!

    • Erica says:

      I’m not sure.. I never have frozen it. I have refrigerated it to use the next day and it worked fine so I am sure you could freeze it… since I have never done it though I don’t know if it will be as good! Let me know if you do it and it turns out ok!

      • Trisha says:

        So do you refrigerate it after both rises? Just wondering because I would like to make it a day in advance. Thank you!

        • Deanna says:

          It can be frozen. I put it in a freezer bag .
          Thaw for an hour or so.
          Worked great for me!!

      • Octavia says:

        I froze it after and had no problems.

      • ML says:

        Yes u can freeze pizza dough… roll into balls and freeze the balls 1st then put balls in zip lock bag… we owned a bakery and did pizzas also….

        • Erica says:

          Thanks for the tip! VERY good to know! Definitely will try it next time… it would definitely make thing easier!

    • jeanne says:

      I’ve done it! Freeze the dough before the 2nd rise, after dividing. Easiest way is to coat a freezer bag with oil, drop in the dough & squeeze out the air. I have never stored it longer than a month. When you are ready to use it, pull out of freezer and thaw on counter for about 2 hours, which allows it time to thaw and rise. I leave it in the bag and just work a little harder to get it into “pizza” shape. It works great and if you have a small family like mine, it makes the 2nd pizza night faster. 🙂

    • Debi says:

      I made this recipe and froze the other half for later. I pulle it out a week later and let it rise….shaped it into another pizza and it was just as good as if it was freshly made. I oiled my zip-lock baggie and shaped it in the bag.

    • Holly says:

      If you freeze before it rises and take it out and let it rise during the day it will be fine. I do it all the time

  2. makana says:

    yes! So trying this. We have pizza every monday. And if you make this, I know it is going to be delish!

  3. Sarah says:

    This is our new favorite dough recipe. I cooked it on a hot pizza stone and it was perfect!

  4. Angel says:

    Wow great site for recipes.Great.

  5. Becca says:

    Super easy and turns out great every time! Thanks.

  6. Larissa Hudson says:

    Hi! Thanks for dough recipe! I made it and it was awesome. We loved it. It was sooooo right and good. I wanted to know if i can use the same recipe and use whole wheat flour instead? Thanks!

    • Erica says:

      Never tried it with whole wheat.. Let me know how it turns out if you do it!

      • Stacy says:

        I love this recipe! I used a combination of whole wheat flour and all purpose. It worked perfectly!

      • Lisa says:

        I use white whole wheat every time and it takes yummy!!

    • Stacy says:

      I love this recipe! This is the first time I ever made my own pizza dough, it was so good, I’ll never use another recipe.

      Larissa, I made mine with a combination of whole wheat and all purpose flower and it turned out great. Haven’t tried full whole grain, though.

      Thanks for the awesome recipe!

  7. Lois Szydlowski says:

    What brand of flour do you use? I have made this but always have to add quite a bit more flour to make this a smooth unstickly ball after kneading….or maybe I measure my flour differently?…I spoon flour into my cup.;..not scoop it…do you sccop yours…therefore getting more flour in the 3 3/4 cup than I do by spooning…..thanks

    Otherwise it turned out great and we loved it.

    • Emily says:

      Yes, I scoop the flour into the cup, it probably condenses down more that way.

  8. Linda H. says:

    Do not have a stand mixer. Can this be made by hand?

    • Kate says:

      I do mine by hand without problems.

  9. cassandra says:

    Hi there. does the “t” in the recipe stand for tablespoon??? or teaspoon.

    • Emily says:

      teaspoon. We always try to capitalize the T if its a Tablespoon

      • Marilyn says:

        1 T of salt was to salty for me when I did the second tried I reduced to 1/2 T and the result was so good.

  10. Amy C. says:

    Hi there! This looks so easy! Have you used this dough for other italian dishes like stromboli or as a calzone? I’m going to try the pizza recipe tonight. Also, I’m happy to hear that whole wheat flour can be used. Thanks for the information!

    • Erica says:

      Yes we have used it for calzones and it is delicious!

  11. Lori says:

    The measurements for the sugar and salt are listed as T or tablespoons. Is this correct? Other recipes only call for teaspoons of these two ingredients. Thanks!

  12. Lisa says:

    Thank you for your recipe! It was great! I used white whole wheat with no problem.

  13. Marie Elene says:

    My search is done, tried your pizza dough recipe and the only words to say, its a keeper. I did exactly as the recipe called for and it worked out perfect. It is good if the crust is thick or thin.
    Thank you

    • Echo says:

      Yay! Thank you for sharing!

  14. Cheri says:

    Just tried your pizza dough recipe. Love the taste of this dough. I did have a problem with the dough not getting done all the way through. I preheated the oven to 450 and I left it in for the 15 minutes also. If I had left it in any longer it would have burned around the edges. Can anyone tell me what I could have possibly done wrong here?

    • Kate says:

      I always bake the dough for about 5 minutes before I add the sauce and toppings, then I bake for another 10-12 minutes. No matter what homemade dough recipe I’ve used I’ve found “prebaking” the dough to be key.

      • Echo says:

        Thank you for the tip!

  15. Kelly says:

    I don’t remember if I commented already haha… but regardless- THANK YOU! I love this recipe and it’s my go to. We don’t eat a lot of wheat in my house but this recipe is easy and worth the splurge 🙂 I use a large cookie sheet for the whole batch and it lasts my family about 2 meals, depending on how hungry we are 😉 Thanks!!

    • Erica says:

      So glad you like this recipe! It is our go-to dough recipe, so happy that you like it too! Thanks for the nice comment!

  16. Karen says:


    I noticed on your recipe it states tablespoon measurements for sugar, salt, and olive oil. In your comments you stated teaspoon measurements. I have never made pizza dough before before, so I didn’t really read the comments until after I prepared the recipe. You probably should fix that. Anyway, the recipe turned out fine.

    • Echo says:

      In this recipe, you use Tablespoon measurements for the sugar, salt, and olive oil and teaspoon measurements for the yeast. I’m glad the pizza dough recipe turned out for you. Thank you for your comment!

  17. Sheila Enderson says:

    I got this recipe from an OLD Betty Crocker cookbook! I half this recipe, and it makes a huge pizza…I’ve also added Italian Seasoning, or Garlic powder, or Onion powder to the mix…best crust recipe EVER!!!

  18. Chelsi says:

    Hey just confused about the second rise. By coving completely do you mean take the ball of dough and wrap it like a ball in Plastic wrap?

    • Erica says:

      No, just make sure the bowl is covered completely so it doesn’t dry out

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