Homemade Pizza Dough for a Soft, Fluffy Crust Every Time
There’s something deeply satisfying about mastering a good homemade pizza dough recipe. It works just as well for a cozy Friday night dinner as it does for make-ahead meal prep. This dough gives you chewy, fluffy crusts with just the right amount of crisp around the edges.
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Store-bought dough can taste flat or overly chewy. This easy homemade pizza dough gives you consistent results every time. No fancy flour, no overnight fermenting, and no mixer needed. Just all-purpose flour, instant yeast, and a bit of patience.
Why Make Your Own Pizza Dough?
For me, homemade pizza dough isn’t just about saving a few bucks. It’s about the flavor, the flexibility, and that quiet pride that comes with saying, “I made this from scratch.” The texture of this soft pizza dough is light, springy, and satisfying. You can shape it thick or thin, round or rustic, depending on how you like your crust.
This is the kind of dough I wish I had learned to make sooner. It’s beginner-friendly, forgiving, and perfect if you’re just getting into making pizza at home or giving pizza dough with instant yeast a try for the first time.
Ingredients
You only need a few pantry staples to get started. This easy pizza crust recipe keeps things simple with ingredients you probably already have on hand; no complicated ratios, no fancy flours, and nothing that requires a trip to a specialty store. Just the basics, mixed the right way, to give you that classic chewy crust every time.
Pro Tip: Using all-purpose flour gives the dough a soft, pillowy texture. If you prefer a chewier bite, try swapping in half bread flour.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: In a large bowl, combine flour, instant yeast, sugar, and salt. Add warm water and olive oil. Stir until a shaggy dough starts to form.
Step 2: Knead the dough for 5–7 minutes until smooth and elastic. Place in a lightly oiled bowl, turning once to coat all sides so it doesn’t dry out.
Step 3: Cover with a damp cloth or plastic wrap and let rise in a warm place for 1 to 2 hours, or until doubled in size.
Step 4: Punch down the dough to release air bubbles. If making two pizzas, divide the dough in half and shape each portion into a smooth ball.
Step 5: Let the dough balls rest for 10 minutes at room temperature. This makes rolling easier and prevents shrinking.
Step 6: Roll out the dough on a lightly floured surface into a 10–12-inch circle (or your preferred shape and thickness).
Step 7: Transfer to a baking sheet or stone. Bake at 425°F for 5–7 minutes until the crust is set and just beginning to puff up.
Step 8: Add your sauce and toppings. Return to the oven and bake another 10–12 minutes, until the crust is golden and the cheese fully melts.
Tips For Best Results
- Use instant yeast so you can skip blooming it in warm water. Just add it directly to your dry ingredients, and the dough will rise beautifully.
- If the dough feels too sticky while kneading, sprinkle in a little extra flour, one tablespoon at a time, until it becomes easy to handle.
- Let the dough rise fully in a warm spot. A good rise is what gives you that soft, chewy texture in every bite.
- Par-baking the crust helps avoid a soggy base after you add the sauce and toppings.
- For a golden, flavorful edge, brush the crust with olive oil before baking. You can mix in garlic powder or dried herbs for an extra layer of flavor.
Make-Ahead and Freezing Instructions
This homemade pizza dough keeps well in the fridge for 2–3 days. To freeze, shape into a ball, wrap tightly in plastic, and store in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight and bring to room temperature before rolling.
What Else Can You Make With This Dough
I didn’t expect this dough to become such a regular in my kitchen, but now I use it for way more than pizza night. It’s that reliable. Once you get comfortable with the process, you’ll find yourself reaching for it whenever you need something quick, warm, and homemade.
- Pizza rolls: My kids love these. I roll out the dough, spread a bit of sauce and cheese, then roll it up, slice, and bake. They freeze well, too.
- Calzones: Great for using up odds and ends in the fridge. I’ll fill them with leftover veggies, cheese, or even last night’s chicken curry.
- Flatbreads: If guests are over or need a quick lunch, I’ll roll the dough thin, brush with herbed olive oil, and bake. Add a salad and it’s done.
- Breadsticks: Perfect with soup or as a snack. I brush them with garlic butter and bake until golden.
This is more than just an easy homemade pizza dough. It’s the kind of recipe that quietly works its way into your weekly rhythm. Simple, flexible, and always good.
More Bread Recipes
- Nothing beats the flavor of fresh garlic butter naan! Simple to make and irresistibly soft, this recipe is perfect for pairing with curries, soups, or enjoying on its own. Your new favorite comfort bread is just a skillet away!
- Get ready to bake your own perfect French baguette with this simple, easy-to-follow recipe. The result is a crusty, golden exterior with a soft, airy interior—just like the baguettes you’d find in Parisian boulangeries.
- These Red Lentil Bread Rolls are next-level delicious! Made with pantry staples, they’re high-protein, gluten-free, and ready in a flash!
- Light, fluffy, buttery, and golden—these homemade buttermilk drop biscuits check all the right boxes. They’re easy to make, super satisfying, and a perfect side for just about any meal. You’ll want to make a double batch.
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Equipment
Ingredients
- 2 cups all-purpose flour plus up to ¼ cup additional flour – if needed
- 1 packet instant yeast (2 ¼ teaspoons)
- 1 ½ teaspoons sugar
- ¾ teaspoon salt
- 2 tablespoons olive oil plus additional 1-2 tablespoons
- ¾ cup warm water
Instructions
- In a large bowl, stir together the flour, yeast, sugar, and salt. Add the olive oil and warm water. Mix until a shaggy dough forms. If the dough is sticky, add more flour one tablespoon at a time (up to ¼ cup).
- Knead on a lightly floured surface for 5–7 minutes until the dough is smooth and elastic. Place in a lightly oiled bowl. Turn the dough once to coat. Cover and let rise for 1–2 hours, or until doubled in size.
- Punch down the dough. Divide into two balls. Let it rest for 10 minutes to relax the gluten.
- Preheat your oven to 425℉.
- Roll out the dough to the desired thickness and place on a baking sheet or stone. Par-bake the crust for 5–7 minutes until it just begins to puff.
- Remove, add toppings, and return to the oven. Bake for another 10–12 minutes until the crust is golden and the cheese is bubbly. Let cool for 5 minutes before slicing and serving.
Notes
- Use bread flour for a slightly chewier texture.
- For a crispier crust, bake on a preheated pizza stone or steel.
- You can refrigerate the dough overnight after kneading. Bring to room temp before rolling out.
- This dough is great for calzones or flatbreads too!
