Classic Homemade Pizza Dough
A reliable, foolproof pizza dough that delivers a chewy, airy crust with a golden, crisp bottom — just like your favorite pizzeria. Made with simple pantry staples, this dough comes together in minutes and develops incredible flavor with a slow rise. Perfect for thin-crust, hand-tossed, or thick Sicilian-style pizzas.
2 servings · Prep 15 min · Cook 12 min · Total 87 min
Italian · Ingredient · Bread
Ingredients
Open in recipe scaler →
3.5 cup bread flour plus more for dusting; all-purpose works too but bread flour gives better chew
all-purpose flour
2.25 tsp active dry yeast one standard packet
1.25 cup warm water around 110°F — warm to the touch but not hot
2 tsp granulated sugar
1.5 tsp kosher salt
2 tbsp olive oil plus more for greasing the bowl
Equipment
Oven
Stovetop
Stand Mixer
Pizza Stone
Baking Sheet
Parchment Paper
Mixing Bowl
Plastic Wrap
Wooden Spoon
Pizza Peel
Bench Scraper
Dough Hook
Measuring Cups
Rolling Pin
Damp Kitchen Towel
Measuring Spoons
Cutting Board
Kitchen Scale
Mixing Bowl (4 Quarts)
Instructions
- Proof the yeast: In a #[Mixing Bowl], combine the ~[warm water] and @[Granulated Sugar]. Sprinkle the @[Active Dry Yeast] over the top and stir gently. Let it sit for ~[5–10 minutes] until it becomes foamy and fragrant. If the @[Active Dry Yeast] doesn't foam, it may be expired or the @[Water] was too hot — start over with fresh @[Active Dry Yeast].
- Add the @[Olive Oil] and @[Kosher Salt] to the @[Active Dry Yeast] mixture and stir to combine. Add the @[Bread Flour], one cup at a time, mixing with a wooden spoon or #[Dough Hook] until a shaggy dough forms.
- Knead the dough: If using a #[Stand Mixer], knead with the #[Dough Hook] on ^[medium speed] for ~[7–8 minutes] until the dough is smooth, elastic, and pulls cleanly away from the sides of the #[Mixing Bowl]. If kneading by hand, turn the dough onto a lightly floured surface and knead for ~[8–10 minutes]. The dough should be soft and slightly tacky, but not sticky — add @[Bread Flour] one tablespoon at a time if needed.
- First rise: Lightly coat a large clean #[Mixing Bowl] with @[Olive Oil]. Form the dough into a ball and place it in the #[Mixing Bowl], turning to coat all sides. Cover tightly with #[Plastic Wrap] or a #[Damp Kitchen Towel]. Let it rise in a warm, draft-free spot for ~[1 hour], or until doubled in size.
- Punch down and divide: Once doubled, punch the dough down gently to release the gas. Turn it onto a lightly floured surface and divide into 2 equal portions for two 12-inch pizzas (or keep as one ball for a thick Sicilian-style pizza).
- Shape the dough: Working with one portion at a time, use your hands or a rolling pin to stretch and shape the dough into a 12-inch round on a lightly floured surface. For a more authentic crust, use your hands to stretch it from the center outward, letting gravity help. Leave the edges slightly thicker to form a crust.
- Preheat your #[Oven] to ![500°F] with a #[Pizza Stone] or inverted #[Baking Sheet] inside — this is key for a crispy bottom. Let the #[Pizza Stone] heat for at least ~[30 minutes] before baking.
- Transfer the shaped dough to a sheet of #[Parchment Paper] or a lightly floured #[Pizza Peel]. Add your toppings, then carefully slide the pizza (with #[Parchment Paper]) onto the hot #[Pizza Stone] or #[Baking Sheet].
- Bake for ~[10–12 minutes] until the crust is golden and puffed and the cheese (if using) is bubbly and lightly browned. Let rest for ~[2 minutes] before slicing.