My homemade pizza dough takes about two hours from start to finish, and the result is absolutely worth the time. Fresh-baked pizza at home is tastier than delivery and far more economical—plus you control the ingredients and toppings for a perfect pie every time.
Homemade Pizza Dough Recipe
This easy homemade pizza dough recipe yields a crust that’s crisp on the outside and chewy on the inside. It’s practical for weeknight pizzas or for making multiple pies for gatherings. With a few basic pantry ingredients and a little patience while the dough rises, you’ll be rewarded with bakery-quality results straight from your oven.
Do you need a stand mixer to make this recipe?
A stand mixer with a dough hook makes the process easier and reduces active kneading time, but it’s not required. If you knead by hand, plan for about 15–20 minutes of working the dough—enough to develop gluten and give the crust structure. Hand-kneading is forgiving and hard to overdo, so don’t worry if you don’t own a mixer.
What kinds of toppings are best?
This dough is versatile and pairs well with a wide range of toppings. Classic choices include mozzarella and pepperoni, seasoned ground beef with mushrooms, or the sweet-and-salty combination of Canadian bacon and pineapple for a Hawaiian pizza. For heartier options, try a meat-lover’s mix or a variety of roasted vegetables. Use fresh or pre-cooked toppings to ensure everything heats through evenly.
Follow me on Instagram!
What kind of sauce should you use?
Jarred pizza sauces can be convenient and flavorful—choose a high-quality tomato-based sauce labeled for pizza or pasta. If you prefer homemade, a simple sauce of crushed tomatoes, garlic, olive oil, salt, and oregano makes a bright, fresh base. Taste and adjust seasoning before spreading it over your crust.
What kind of pan is best for homemade pizza dough?
A pizza pan with perforations (holes) helps promote even airflow and crisping on the bottom crust, producing reliably crispy, chewy results in a conventional oven. A pizza stone also works well, especially for very thin crusts or when baking at high temperatures, but a perforated pan is often easier for consistent home baking. For outdoors or griddle cooking, a flat-top griddle like a Blackstone creates an exceptional crust texture.
Tip: dock (poke) the dough lightly with a fork before par-baking to prevent large air bubbles from forming.
More cocktail recipes and pairing ideas available in the recipe collection.
What else can you make with this dough?
Beyond pizza, this dough is excellent for pepperoni roll-ups, garlic breadsticks, calzones, or flatbreads. It freezes well either raw (portion into balls, wrap tightly, and freeze) or par-baked—thaw or finish baking when needed.
This batch yields 3–4 large crusts depending on thickness and size. It comfortably feeds a larger family; adjust ingredient amounts to match your household or to make extra dough to freeze for later.
Pin for Later
Pizza Dough
This straightforward homemade pizza dough makes 3–4 large crusts. It produces a crispy exterior with a tender, chewy interior—perfect for any topping combination.
Ingredients
- 4 cups warm water
- 4 teaspoons active dry yeast
- 4 teaspoons kosher or coarse salt
- 1/8 cup honey
- 1/4 cup olive oil
- 9–11 cups bread flour, plus extra for dusting
Instructions
- Combine warm water, salt, yeast, and honey in the bowl of a stand mixer fitted with a dough hook, or in a large mixing bowl if kneading by hand. Stir briefly to combine.
- On medium speed, slowly add bread flour until a soft dough forms that cleans the sides of the bowl. Continue mixing for about 4 minutes after the dough pulls away from the sides. If mixing by hand, add flour gradually and knead for 15–20 minutes until smooth and elastic.
- Reduce to low speed and drizzle in the olive oil, mixing until fully incorporated and the dough is supple.
- Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm place until doubled in size (about 1.5–2 hours depending on room temperature).
- Divide the dough into portions for the number of pizzas you want. For each pizza, stretch or roll the dough to fit your pan. Place on a perforated pizza pan or preheated stone. Par-bake at 450°F (232°C) for 5 minutes.
- Remove from the oven, add sauce and toppings, then bake 10–12 more minutes or until the crust is golden and cheese is melted and bubbly.
Recommended Equipment
- Perforated pizza pan for a crisp crust
- Stand mixer with dough hook (optional but helpful)
Nutrition Information (approximate per serving)
Yield: 32 servings. Serving Size: 1. Calories: 875. Total Fat: 9 g. Saturated Fat: 1 g. Cholesterol: 0 mg. Sodium: 76 mg. Carbohydrates: 309 g. Fiber: 10 g. Sugar: 2 g. Protein: 51 g.
Love this recipe? Tell your friends!
Follow on Instagram for more recipes and baking tips.