This super easy Homemade Pizza Dough Recipe is made with just 6 simple ingredients and makes the best homemade pizza!
With pizza nights a regular occurrence over here at my place, I knew it was time to ditch expensive delivery pizza and learn how to make my own. Since I am still learning how to use yeast to make bread, I was, admittedly, a little nervous (as you might be if this is your first time making homemade pizza dough).
Fortunately, there’s nothing to worry about. And with a little practice, you’ll be a pro in no time!
Homemade pizza dough is softer and lighter than anything you’ll find in the freezer at your local grocery store and is much more fun than traditional take-out. Perfectly chewy, this perfectly crispy crust is the way to go.
The ingredients are incredibly simple (there are just 6 of them) and, at least for this recipe, no stand mixer, dough hook, or crazy kneading is required.
As always, with any and all pizza recipes, homemade ranch dressing is highly recommended.
What You Need to Make Pizza Dough at Home
It only takes six simple ingredients to make your own pizza dough,
- instant yeast
- warm water
- all-purpose flour
- olive oil
- semolina flour (optional)
The semolina flour is completely optional! Use all-purpose flour or cornmeal instead.
How to Make Homemade Pizza Dough
1. Combine the yeast, sugar, and water in a large mixing bowl. Mix it up. Let it sit for 5 minutes or until it becomes bubbly.
2. Add the salt and flour and combine until a sticky ball begins to form.
3. Transfer to a lightly floured surface and knead until smooth, about 2 minutes.
4. Transfer the dough to a new, lightly oiled bowl. Cover the bowl with plastic wrap and place it somewhere warm.
TIP: If it’s a cold day or you live in a colder climate, I would recommend sitting the bowl inside another bowl that has warm water in it.
5. Let the dough rise for 30 minutes to 1 hour, or until it has doubled in size.
6. Meanwhile, preheat the oven to 500°F. If you’re using a pizza stone, allow it to preheat at the same time as your oven.
7. Transfer the risen dough to a floured surface and gently knead the dough a few times (3- 5) until smooth.
8. Roll out the dough into an 11-inch circle.
9. Use your thumb to indent a circle about 1 inch from the edge, forming a barrier for the crust. Use a fork to gently poke the surface of your crust. This will help prevent air bubbles from forming as it bakes.
10. Top your crust with your favorite sauce and toppings. I love a good Margherita pizza, but my 7-year old will forever pick pepperoni.
11. Carefully remove the pizza stone from the oven and dust it with semolina flour. Carefully place the pizza on top.
12. Bake for 12-15 minutes, or until the crust is a golden brown. Rest for 5 minutes before slicing and serving.
Helpful Tips and Tricks
- Your pizza dough should be pretty sticky, especially before it’s had a chance to rise. It’s tempting to add more flour because working with sticky dough can be a very unpleasant and annoying experience, but try not to.
- Get your pizza stone (if you have one) nice and hot before adding the pizza to bake.
- If you don’t have a pizza stone, seriously consider purchasing one. They last forever and work great for homemade, frozen, and leftover cold pizza.
More Delicious Recipes to Try,
Have you tried making this Homemade Pizza Crust Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Homemade Pizza Dough Recipe
- Add yeast, sugar, and water to a large mixing bowl and give it a quick and gentle whisk to mix. Let sit for 5 minutes or until it becomes bubbly, signaling that the yeast is activated.
- Add the salt and flour to the bowl and combine using a silicone or plastic spatula until a ball begins to form.
- Once the dough forms a sticky dough ball, transfer to a lightly floured surface and knead until smooth, about 2 minutes.
- Place the dough in a new, large bowl that has been coated in olive oil. Cover the bowl with plastic wrap and place it in a warm place (If it's a cold day or you live in a colder climate, I would recommend sitting the bowl inside another bowl that has warm water in it).
- Allow the dough to rise for 30 minutes to 1 hour, or until it has doubled in size.
- Preheat oven to 500°F.
- Once the dough has risen, transfer to a floured surface and gently knead the dough a few times (3- 5) until smooth.
- Use a rolling pin to roll out the dough into an 11-inch circle. Using your thumb, indent a circle about 1 inch from the edge, forming a barrier for the crust.
- Gently poke the surface of your crust with a fork. This will help prevent air bubbles from forming as it bakes.
- Top with your favorite pizza sauce, mozzarella cheese, parmesan cheese, and other favorite toppings.
- Dust the surface of a pizza stone, or large baking sheet, with semolina flour and place the crust on top. Transfer to the preheated oven and bake for 12-15 minutes, or until the crust is a golden brown. Let sit for 5 minutes before slicing.
- Nutritional information is for 1 (11-inch) pizza crust. Toppings are not included.
- If you live in a cold climate (or it’s a cold day) pre-heat your mixing bowl in Step 1 by letting some hot water sit in the bowl for a few minutes before you begin.
- Let your pizza stone preheat inside the oven as it comes to temperature. Roll out your pizza dough on a lightly floured surface. Take the pizza stone out of the oven (rest on a trivet or hot pad), dust with semolina flour, and place dough on top. Then, add sauce and toppings while the pizza is on the stone. This will gently crisp the crust. Be very cautious handling the hot pizza stone.
- This homemade pizza dough can also be used to make your favorite calzones, mini pizzas, or breadsticks.
- How to make ahead of time: allow the dough to rise in the bowl covered by plastic wrap (as indicated in the instructions above). Remove the plastic wrap, deflate it, and wrap the dough ball tightly in plastic wrap or in a plastic ziplock bag with all of the air removed so that it doesn't dry out. Keep stored in the refrigerator for up to 3 days, or freeze it for up to a month or so.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)