Pizza Dough Recipe

5 stars (8 ratings)

Easy pizza dough recipe, for the best ever homemade pizza! Make a big batch to keep in your fridge or freezer. Just 6 simple ingredients!

Prep Time20

Cook Time0

Resting Time:1

Total Time1 20

Course: Main Course, Snack

Cuisine: American, Italian

Keyword: best pizza dough recipe, easy pizza dough recipe, how to make pizza dough, pizza crust recipe, pizza dough recipe

Servings: slices (approx. three 10-inch, thin crust pizzas)

Calories: 98kcal

Ingredients

1 1/2 cups water, warm (not hot)
2 teaspoons granulated sugar
1/4 ounce active dry yeast (1 packet or about 2 teaspoons)
3 1/2 cups all-purpose flour (approximately, you may need more or less)
1 tablespoon extra-virgin olive oil
3/4 teaspoon kosher salt

US Customary - Metric

Instructions

Place the warm water and sugar in a large mixing bowl and stir together to combine.
Sprinkle the yeast on top and allow it to dissolve.
When the mixture looks foamy (after approx. 5 to 10 minutes), stir in 2 cups of the flour until incorporated.
Stir in the olive oil and salt.
While continuing to mix, add in more flour until the dough gathers itself into a ball and pulls away from the sides of the bowl cleanly. (You may need slightly more or less flour; use your judgement.)
Knead the dough until it passes the windowpane test* (approx. 10 minutes).
Lightly mist the bowl with non-stick spray, place the dough back in, and cover the bowl with plastic wrap or a damp towel.
Place the bowl of dough in a warm place and allow it to rise until doubled in bulk (approx. 45 to 90 minutes).
When the dough has grown to twice its original size, punch it down, knead it a few times, and divide it into portions.
Shape the dough, add toppings, and bake it at the highest possible temperature until brown and crisp on the bottom, OR place it in lightly oiled containers (covered) and chill in the fridge or freezer until ready to use.**

Notes

*Pinch off a little piece of dough and using your fingertips, stretch it gently from the center outward. You should be able to pull it tissue-thin without it tearing. It should be so thin you can see the light passing through, just like a windowpane.

**Raw pizza dough can be kept in the fridge for up to 48 hours, or in the freezer for up to 2 weeks. Allow the dough to come back up to room temperature before using.

Nutrition