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Homemade Pizza Dough
Homemade pizza has never been easier with this simple Pizza Dough Recipe! Easy to follow, minimal ingredients required and always delicious.
Prep
15 min
Cook
—
Total
2h 15m
Serves
2
Instructions
- 01
In a large mixing bowl, preferably the bowl of a stand mixer, stir yeast and honey into warm water. Let yeast mixture sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking.
- 02
With the mixer on low, add in salt, oil and half the flour. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it, it doesn't stick to your hands. The dough should also be cleaning the sides of the bowl but still sticking to the bottom. This is normal!
- 03
Once you reach this stage, turn the mixer on a low to medium speed to knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean!*
- 04
Lightly grease the bowl & the ball of dough with olive oil so it doesn't dry out, cover with plastic wrap and let it rise at room temperature 1-2 hours or until it's doubled in size. If your house is on the cooler side, place it in your oven with the light on.
- 05
Once pizza dough has risen, you can use as desired.
Nutrition
per serving · 1 serving
- Calories
- 844
- Protein
- 24g
- Carbs
- 146g
- Fat
- 17g
- Fiber
- 5g
- Sugar
- 9g
- Sat. fat
- 2g
- Sodium
- 1175mg
Variations & swaps
Ingredient Notes + Variations
- This homemade pizza dough uses pantry basics, but it’s the ratio and technique that makes the difference. Each ingredient plays a role in giving the dough that ideal chewy-crisp texture.
- Bread flour – Higher protein than all-purpose, so you’ll get that satisfying chew. If it’s humid where you are, you might not need all 3 cups.
- Warm water – Make sure it’s around 107–110° F. Too cold and the yeast won’t wake up, too hot and your yeast won’t activate.
- Yeast – fast acting or regular active dry yeast is fine.
- Honey – to help activate the yeast. You can use granulated sugar in a pinch.
- Olive Oil – Adds richness to the dough and keeps it tender. It also helps the crust crisp up just enough without drying out.
- Pro Tip: I recommend using bread flour for pizza dough because the higher gluten content (12-14%) gives it that ideal chewy texture. If you only have all-purpose flour, it still works… just knead it a bit longer to develop more gluten and you’ll be good to go.
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