Homemade Pizza Dough
There’s something irresistible about homemade pizza dough—its golden, chewy crust, crisp edges, and that satisfying bakery-fresh aroma as it bakes to perfection in your oven.
Crafting your own dough is simpler than it seems and delivers flavor and texture no store-bought crust can touch. This slow-rise method creates deep flavor and light, airy bubbles every time.
Key Ingredients That Make Homemade Pizza Dough Shine
00 flour or bread flour – The backbone of the dough, lending strength and elasticity for a perfect chewy crust. 00 flour yields a delicate texture, while bread flour adds chew.
Instant yeast – A tiny but mighty component that gives the dough its airy rise, working gradually for flavor and texture.
Kosher salt – Enhances the natural flavors in the flour while balancing the tangy depth of the yeast.
Tepid water – Hydrates the dough and activates the yeast gently, helping the ingredients meld into a supple, workable texture.
Extra virgin olive oil – Adds richness and helps crisp the edges when brushed on before baking.
Your favorite sauce and toppings – Where personality meets flavor, from classic marinara to bold combinations like roasted vegetables or spicy meats.
Let’s Make It
Start by mixing the flour, yeast, and salt before adding water to form a shaggy dough. Let it rest, covered, at room temperature for 12 to 18 hours—this slow fermentation develops incredible flavor.
Once risen, divide and shape the dough into balls and let them rest again to relax the gluten. While the dough rests, preheat your oven with a pizza stone at 500°F.
Stretch each ball into a circle, leaving a slightly thicker edge. Place on parchment, add toppings, and bake at 450°F for 9–12 minutes until golden and bubbling.
Dough Tips & Variations
For a crispier bottom, use a preheated pizza stone or heavy-duty baking steel. Want a thicker crust? Let the shaped dough rest longer before baking to puff it up slightly.
Experiment with whole wheat flour for a nutty flavor, or add dried herbs like oregano or garlic powder directly into the dough. A drizzle of chili oil after baking adds a bold, modern finish.
If you like thin and crunchy pizza, divide the dough into three portions instead of two and stretch each one thinner. Brushing the crust edge with olive oil before baking gives it a golden sheen and subtle crisp.
Keeping That Dough Fresh
Unbaked dough balls can be refrigerated for up to 3 days—just bring them to room temperature 2–3 hours before baking. For longer storage, freeze dough balls individually wrapped, then thaw overnight in the fridge.
Baked pizzas keep well in the fridge for up to 3 days. Reheat slices in a hot skillet or a 400°F oven for 5–7 minutes to bring back the crunch. Avoid microwaving—it softens the crust.
If you love pizza night, double the recipe and freeze extra dough for fuss-free future meals. Your future self will thank you.
Homemade Pizza Dough
Ingredients
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon instant yeast
- Extra virgin olive oil optional, for brushing
- 3 cups 360g 00 flour or bread flour, plus additional for dusting
- 1 cup 240ml lukewarm water
- Sauce and toppings of your choice
Instructions
- In a large bowl, combine the flour, yeast, and salt using a whisk. Pour in the tepid water and stir with a wooden spoon until a shaggy dough forms, ensuring no dry flour remains.
- Cover the bowl and allow the dough to rise undisturbed at room temperature for 12 to 18 hours; overnight works best for optimal texture.
- Lightly flour your hands and a clean work surface. Transfer the dough from the bowl to the floured surface. Divide the dough into two portions for standard or thick pizzas, or into three for thinner crusts. Shape each portion into a smooth ball, positioning them seam-side down. Let rest uncovered for at least 30 minutes, or covered with a damp cloth for up to 2 hours.
- Meanwhile, place a pizza stone in your oven and preheat it to 500°F.
- Working with one dough ball at a time, stretch it on a lightly floured surface into a 12–14-inch round. Flatten the dough with your palms from the center outward, then gently pull at the edges to expand. Maintain a slightly thicker edge to form the crust. If sticking occurs, dust with more flour.
- Cut parchment paper into a round similar in size to the pizza. Place it on a pizza peel, inverted sheet pan, or cutting board, and carefully move the dough onto the parchment.
- Brush the dough surface lightly with olive oil, then top with your preferred sauce and toppings.
- Lower the oven temperature to 450°F. Slide the pizza, parchment and all, onto the preheated stone. Bake for 9 to 12 minutes, or until the crust is golden and the cheese is bubbling.