This Easy Pizza Dough comes together in 2 hours! Top it with your favorite toppings for cheesy, saucy goodness. While grabbing a slice from your favorite pizzeria is a treat, there's something incredibly satisfying about making your own pizza at home and this recipe gets you there in no time.
My favorite thing about making pizzas at home is it becomes a family activity. Everyone has their perfect version with different meats, cheeses, and toppings. I love seeing everyones creations come to life and of course tasting them. I call it the mommy tax haha!
If you love making pizzas at home, you'll love my Mushroom & White Sauce Puff Pastry Pizza or my Crispy Pepperoni & Veggie Puff Pastry Pizza!
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Easy Pizza Dough Video
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Why You'll Love This Recipe
Simple and Time-Tested: This easy pizza dough recipe is a testament to simplicity and tradition.
Versatile and Customizable: The beauty of this recipe lies in its versatility. Whether you prefer a thin and crispy crust or a thicker, chewier base, you have the power to customize it to your liking.
Homemade Goodness: There's an unmatched joy in creating something from scratch. With this recipe, you'll experience the satisfaction of crafting your pizza right in your kitchen.
Perfect for Any Occasion: Whether it's a casual family dinner, a weekend gathering with friends, this easy pizza dough is a perfect companion for any occasion.
Ingredients
Full ingredients and instructions in the recipe card at the end of this post
Flour: I used bread flour since the higher protein content in bread flour produces a chewier crust. You can substitute with all-purpose flour if that is what you have on hand.
Warm Water: Using warm water activates the yeast. Test the temperature on your wrist or I prefer a food thermometer– it should feel comfortably warm, similar to bathwater.
Active Dry Yeast: Ensure your yeast is active by dissolving it in warm water with a pinch of sugar or honey. It should become frothy within 5-10 minutes, indicating that it's ready to work its magic.
Olive Oil: Extra-virgin olive oil imparts a subtle richness to the dough. Choose a quality olive oil for the best flavor.
Honey: A small amount of honey provides the yeast with the fuel it needs to produce carbon dioxide. This allows the dough to rise.
Salt: Besides flavor, salt regulates the fermentation process, preventing the dough from over-rising and yielding an even, well-balanced crust.
Instructions
Full ingredients and instructions in the recipe card at the end of this post
Step 1: Measure out your flour using a food scale or measuring cup. If you are using measuring cups, scoop the flour in the cup versus scooping it out of the flour bag directly then level it out.
Step 2: Start by combining lukewarm water (between 110–115°F) with honey and yeast in a bowl. Stir gently and let the mixture sit for about 5 minutes. When bubbles or foam appear on the surface, your yeast is ready. If there’s no activity, it’s best to try with a fresh batch.
Step 3: Add salt, olive oil, and the activated yeast mixture to your flour. Stir until a sticky dough begins to form.
Step 4: If kneading by hand, lightly flour your surface and work the dough for about 10 minutes until it becomes elastic. If using a stand mixer, use the dough hook on speed 2 and knead for 5–7 minutes until smooth and springy.
Step 5: Test the gluten development by gently stretching a small piece—if it doesn’t tear easily, it’s ready.
Step 6: Portion the dough into two equal balls if making two 12-inch pizzas, or leave it whole for one large pizza. It’s important to divide before proofing to avoid deflating later.
Step 7: Transfer to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for about 2 hours or until doubled in size.
Step 8: Stretch the dough out on parchment paper using your hands, then roll it gently if needed to get the desired thickness.
Step 9: Spread about 3 tablespoons of marinara evenly across the surface, leaving the outer edge bare for the crust.
Step 10: Add your toppings. Trim any excess parchment and transfer the pizza onto the hot stone or sheet. Bake for 12–14 minutes, or until the crust is crisp and golden and the cheese is bubbly and melted.
Make Ahead Options
Refrigeration: If you're not ready to use the pizza dough immediately, you can store it in the refrigerator. Place the dough in a lightly oiled zip-top bag, squeeze out excess air, and refrigerate for up to 2 days. This slow fermentation in the refrigerator can enhance the flavor of the dough.
Freezing: Pizza dough freezes exceptionally well. Divide the dough into individual portions, wrap each portion tightly in plastic wrap, and place them in a freezer bag. Label the bag with the date. The dough can be frozen for up to 2 months. To use, thaw the dough in the refrigerator overnight.
Room Temperature: If you plan to use the dough within a few hours, you can leave it at room temperature. Cover the dough with a damp cloth or plastic wrap to prevent it from drying out.
Pizza Dough FAQ
Can I make one large pizza?
Yes, you don't have to split the dough in two.
Why didn't my dough rise?
Make sure to always check that your yeast is not expired by mixing it ahead of time as instructed in my video and in the directions.
Can I speed up the proofing time?
Placing your dough in a warm room definitely helps a little but the rising time is key to that perfect crust.
⭐️ Recipe
Easy Pizza Dough
Ingredients
Pizza Dough
- 2 cups lukewarm water 110-115F
- 1 teaspoon honey
- 1 ½ tablespoons active dry yeast
- 2 tablespoons olive oil
- 5 ¼ cups all purpose flour or bread flour
- 1 ½ teaspoons salt
- 2 cups shredded mozzarella
- 1 cup shredded fontina cheese
- 5 oz pepperoni
Marinara
- 14.5 oz crushed tomatoes
- 3 oz tomato paste
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
Pizza Dough
- Add your flour to your bowl. You can use a food scale or if you are using measuring cups, make sure to scoop the flour into the cup vs scooping it out of the flour bag directly. Level it out with a flat surface.
- Check your yeast by starting with your lukewarm water (between 110-115F).
- Add in your honey and yeast and stir. Let that sit for 5 minutes or until a foam has formed. This means your yeast is active. If this does not form then try a different yeast.
- Add your salt, olive oil, and yeast mixture to your dough and combine.
- A wet dough will form.
- If you are rolling it out by hand, lightly flour your surface and knead by hand for 10 minutes.
- If you are using a mixer, attach your hook attachment and place it on setting 2 for 5-7 minutes or until you have an elastic dough.
- You'll know the gluten is developed by taking a piece and stretching it out without it tearing.
- I split my dough in two to make two 12 inch pizzas but you can leave it in one piece if you want to make one large pizza. Just make sure to split your dough before proofing so you don't deflate the dough.
- Place your dough in a well oiled bowl and cover with saran wrap and proof in a warm room for two hours.
- Once the two hours has passed, your dough should have doubled in size.
- 30 minutes before you bake your pizza, heat your oven and oven stone at the highest setting on your oven. If you don't have an oven stone, you can use an inverted cooking sheet.
- Press your fingers into your dough to check if it has proofed enough. If it springs back slowly it's properly proofed, if it springs back quickly it's under proofed, and if it takes too long, it needs a little more time.
- I stretched out my dough using my hands and then briefly rolled it out using my rolling pin. I did this directly on the parchment paper I'm baking my pizza on.
- Place about 3 tablespoon of your marinara or enough to thinly cover the dough. Leave the edges exposed so you can have a nice crust.
- Top with your cheeses and pepperoni or whatever toppings you like.
- Cut the extra parchment paper and bake for 12-14 minutes for a crisp crust.
- Et voila!
Marinara Sauce
- Combine all your ingredients in a food processor and set aside.
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