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Simple, homemade pizza dough is a baker’s best friend. Easy to make, and delicious to eat. With only 5 ingredients, it’s perfect for pizza night, or to make ahead and freeze.
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It’s one of those things you just learn quickly when you have kids streaming through your house. They love pizza, all of the time. And at all hours of the day and night.
I love pizza too, just with a healthy twist to my toppings. An easy solution is to have pizza dough on hand… and ready to go. And this is my Favorite Pizza Dough Recipe.
I love to make a couple of batches of this dough, orbreak the dough into 4 balls vs. 2 for smaller pizzas and freeze it. It’s incredibly convenient.
You can always buy pizza dough in the freezer section of your market, but when you can make your own, it’s just a bit more satisfying!
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Homemade Pizza Dough Ingredients
Here are the ingredients you will need to make your own homemade pizza dough. Exact measurements are in the recipe card at the bottom of this post.
- Instant yeast: You can also use active dry yeast. See the “notes” section in the recipe card.
- Granulated sugar to active yeast
- All-purpose flour
- Salt: I prefer sea salt but use what you have
- Olive oil
Kitchen Equipment Needed to Make Pizza Dough
No special equipment is needed to make this simple recipe. While I love making it in a stand mixer (because it’s just super simple), it can also be made using a mixing bowl and a wooden spoon. Set aside a separate clean mixing bowl for when it rises.
How to Make Homemade Pizza Dough
Step-by-step instructions, including making it in a stand mixer, are in the recipe card below, but here is a simple overview.
- Combine flour, salt, sugar, and instant yeast. Drizzle in warm water and olive oil until combined with the flour. Add water as needed until the dough comes together and is slightly tacky and elastic.
- Knead the dough on lightly floured surface until smooth; a couple of minutes. Then form into a ball and place in a clean, olive oil coated bowl.
- Let rise until doubled; about 30 minutes.
- Turn the dough out onto a lightly floured surface and knead until smooth. This should only take a minute or two. Form the dough into a ball.
- Deflate the dough which can be used immediately, refrigerated, or frozen.
To FreezePizza Dough:
I love to make extra dough for this reason! While I can always buy it at the market, there’s something special about having your own homemade pizza dough ready to go.
When freezing, divide the dough into 4 equal portions. Form each portion into a ball and wrap in parchment, waxed paper, or plastic wrap. Place the dough into a ziplock freezer bag. This way when you want to take just one out, they’re not sticking to the others.
Using Frozen Pizza Dough:
When making pizza at home, pull the frozen dough out of the freezer the night before you make it, or even the morning of. Thaw in the refrigerator or on the counter. You will want the dough at room temperature before making the pizza.
Then simply roll out the dough, as usual, brush the dough with olive oil and add your favorite toppings. Bake in a 450ºF oven for 10-15 minutes!
Tips:
While the recipe in this video varies slightly, it’s a great visual on kneading and shaping pizza dough!
More Pizza Recipes You’ll Love
- Simple, Homemade BBQ Chicken Pizza
- Spring Sheet Pan Pizza with Asparagus, Leeks and Bacon
- Roasted Street Corn Pizza with Pancetta
- Easy Teriyaki Chicken Pizza
- Simple, Homemade BBQ Chicken Pizza
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Homemade Pizza Dough: How to Make and Freeze Ahead
Yield: 12 servings
Prep Time: 10 minutes
Rising Time: 30 minutes
Total Time: 40 minutes
Simple, homemade pizza dough is a baker's best friend. Easy to make, and delicious to eat. With only 5 ingredients, it's perfect for pizza night, or to make ahead and freeze.
Ingredients
- 2 1/2 teaspoons rapid-rise or instant dry yeast (1 packet) *see note
- 1 - 1 ¼ cup warm water
- 1 teaspoon sugar
- 2 cups all-purpose flour, plus more for kneading
- 1 ½ teaspoon sea salt
- 2 tablespoons olive oil, plus more for the bowl
Instructions
- In a stand mixer, combine flour, salt, sugar, and instant yeast. With the mixer running on low speed (with paddle attachment), drizzle in warm water and olive oil until combined with the flour. Add water as needed for consistency. The dough should be slightly tacky.
- Turn the dough out onto a lightly floured surface and knead until smooth. This should only take a minute or two. Form the dough into a ball.
- Transfer the dough to a large mixing bowl coated in olive oil. Cover with plastic wrap and set in a warm draft-free area until the dough doubles in volume, about 30 minutes.
- Punch down, and divide into 2 balls of dough that will later form two pizzas. The dough can be used immediately, stored in the refrigerator, or frozen. If refrigerated, it’s best if used within 24 hours.
Notes
Yeast
If you’re using active dry yeast, add the yeast to 1/2 cup of warm water. Add the sugar and let stand until the yeast dissolves, about 5 minutes. After proofing, add the yeast mixture to the flour mixture and blend just until the dough forms.
