The Ultimate Homemade Pizza Dough Recipe

There's nothing quite like the smell of freshly baked pizza wafting through your kitchen. But let's be honest—the secret to an unforgettable pizza isn't just the toppings; it's the crust. Today, I'm sharing my favorite pizza dough recipe that guarantees a crispy, airy, and utterly delicious Neapolitan-style crust right in your home oven.

Whether you're hosting a pizza night with friends or simply craving a comforting slice, this recipe is incredibly straightforward and requires just a handful of basic pantry ingredients. Let's get our hands floury!

Why You'll Love This Pizza Dough Recipe

Making this pizza dough recipe from scratch might seem intimidating, but it is one of the most rewarding culinary projects you can undertake. Here is why this recipe stands out:

• Only 6 Basic IngredientsFlour, water, yeast, salt, sugar, and olive oil. That's it!
• No Fancy Equipment NeededWhile a stand mixer is handy, your own two hands and a bowl are perfectly sufficient.
• Perfectly PliableThis dough stretches beautifully without tearing, yielding a satisfying chew and crisp bottom.

Pizza Dough Recipe Step-by-Step Instructions

1. Proof the Yeast: In a large mixing bowl, combine the warm water, yeast, and sugar. Let it sit for about 5 to 10 minutes until it becomes frothy. This signifies your yeast is active and ready to perform.
   
2. Mix Wet & Dry: Once frothy, gently blend in the olive oil and salt. Gradually add the flour, about a cup at a time, mixing with a wooden spoon until a shaggy dough starts to form.
3. Knead: Transfer the dough to a lightly floured surface. Knead steadily for 5-7 minutes until the dough becomes smooth, elastic, and slightly tacky but not overly sticky.
4. First Rise: Form the dough into a tight ball. Place it in a large, lightly oiled bowl, turning it once to coat in oil. Cover with a damp cloth or plastic wrap and leave it in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
   
5. Divide & Rest: Punch down the risen dough gently to release the air. Transfer to your floured surface and divide it into two equal halves (for two 10-12 inch pizzas). Form each half into a tight ball, cover, and let rest for another 15-20 minutes. This relaxes the gluten, making stretching a breeze!

How to Stretch Pizza Dough Like a Pro

Stretching your pizza dough correctly prevents it from tearing and ensures an even bake. You have two main options:

• By Hand (Traditional): Gently flatten the dough ball with your fingers, leaving a slightly thicker rim for the crust. Pick it up and let gravity stretch it while you rotate it like a steering wheel.
• With a Rolling Pin (Easy): If you want a perfectly uniform thickness or a cracker-thin crust, simply dust your surface with flour and roll it out into a circle (or whatever shape you prefer!).

Rule of thumb: If your dough keeps shrinking back like a rubber band while you stretch it, the gluten is tense. Walk away for 10-15 minutes, let it rest, and try again!

Pro Tips for the Best Crust

• Prevent the "Soggy Bottom": Always preheat your pizza stone or steel in the oven for at least 45 minutes before baking. The blast of instant heat crisp up the underside immediately.
• Dock Your Dough: Use a fork to poke several holes in the center of the stretched dough before adding toppings. This prevents massive air bubbles from inflating in the middle of your pizza.
• Flavor the Crust Edge: Right before baking, brush the exposed edges of your crust with a little olive oil infused with garlic powder and a pinch of salt for incredible flavor and a golden-brown finish.

Pizza Dough Recipe Variations

Once you master this basic pizza dough recipe, the possibilities are endless. Here are a few ways to customize your crust:

• Whole Wheat Pizza Dough: Substitute half of the all-purpose flour with whole wheat flour. You may need to add an extra tablespoon or two of water, as whole wheat absorbs more moisture.
• Herb-Infused Crust: Add 1 teaspoon of garlic powder and 1 tablespoon of Italian seasoning (or dried oregano and basil) to the dry ingredients before mixing.
• Thin and Crispy crust: Divide the dough into three portions instead of two, and roll it out very thin with a rolling pin instead of hand-stretching.

Storage & Make-Ahead Instructions

This is a fantastic make-ahead pizza dough recipe. In fact, a slow rise in the refrigerator often develops a much better flavor!

• Refrigerator (Cold Ferment): After kneading the dough (Step 3), place it in an oiled bowl, cover it tightly, and put it in the fridge for up to 3 days. When you are ready to bake, let the dough sit at room temperature for about an hour before stretching.
• Freezing Pizza Dough: After the first rise (Step 4), divide the dough into balls. Lightly coat each ball in olive oil and place them in individual zip-top freezer bags, squeezing out all the air. Freeze for up to 3 months. To thaw, transfer to the refrigerator overnight, then bring to room temperature before baking.

Frequently Asked Questions

The Golden Result of this Pizza Dough Recipe

When it comes time to bake, preheat your oven as high as it will go—typically between 450°F and 500°F (230°C - 260°C). If you have a pizza stone or steel, use it!

Stretch your dough, add your favorite toppings (we love a classic Margherita with fresh mozzarella, basil, and crushed San Marzano tomatoes), and bake for 10-15 minutes until the crust is blistered and golden brown.

Buon appetito! With this easy pizza dough recipe, the best pizza is the one made right in your own kitchen.