Nothing beats the taste of freshly baked homemade pizza, and the foundation of a great pizza is a perfect crust. Our homemade pizza dough recipe is easy to follow, versatile, and yields consistently great results, whether you’re a novice in the kitchen or a seasoned home cook. We’ve even included make-ahead and freezer instructions so that you can always have dough on hand, ready to bake.
Ready for something more advanced? Try our Italian Style Pizza Dough for that thin-crust perfection. Our Refrigerator Pizza Dough is another great option for dough that keeps for up to 2 weeks!
This pizza dough recipe is all about simplicity and flexibility. It yields a tender, flavorful crust that’s easily customizable to your desired thickness and size. Plus, you can easily adjust the recipe to make more or less dough depending on your needs, making it perfect for pizza nights with friends and family.
Can I use a different type of flour?
You can use bread flour, all-purpose flour, 00 flour, or even whole wheat flour. Just keep in mind that using whole wheat flour may result in a denser, less elastic dough.
What if I don’t have a stand mixer?
You can mix the ingredients by hand in a large mixing bowl and knead the dough on a lightly floured surface until it becomes smooth and elastic.
Extra Tips for Success
- Be sure to use warm water (not hot) when mixing your ingredients. Too-hot water can kill the yeast, while cold water may not activate it properly.
- To achieve a perfectly round pizza crust, use a rolling pin and a gentle touch. If you prefer a more rustic look, simply stretch the dough by hand.
Make Ahead and Freezer Instructions
Make Ahead: Prepare your dough as directed. After a 30-minute rise, divide your dough into portions and wrap them tightly in plastic wrap or place in an airtight container or resealable plastic bag. Refrigerate for up to 3 days. The dough will continue to rise slowly in the fridge. When ready to use, let the dough come to room temperature before tossing it or rolling it out.
To freeze: Prepare your dough as directed. After a 90-minute rise, divide your dough into portions. Wrap tightly in plastic wrap and then place in a resealable plastic freezer bag to prevent freezer burn, or wrap in a layer of aluminum foil over the plastic wrap. Freeze for up to 3 months. Thaw to room temperature before using.
Delicious Pizza Flavor Ideas
Watch the Video
Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
If I do not want too use brown sugar
What do I use
You can use granulated sugar in the same amount.
Easy and very good pizza dough. Made this again tonight. I used two round pizza pans with wholes on the bottom. One was dark and the other pan was a light color. The darker pan burned on the bottom. Should i have used non holed pizza pans and only the light colored one?
We have a Gozney Outdoor Pizza Oven that cooks with fire. Pizza cooks in 2-3 min or less and the crust is bubbly and crunchy, which we like. How would this recipe work in that oven?
It works great! We have an outdoor pizza oven as well. It’ll have the same cooking time of 2-3 minutes or less, but that’s what makes outdoor pizza ovens the best. The high heat cooks pizza like lightning!
I made this pizza dough and it was a big hit with my husband, not to mention myself! Thank you again for the easy but delicious recipies.
5 cups of flower? That seems like alot of flour… lAlso you said to divide the dough into 3 equal parts, yet the recipe instructions indicate it makes 4-12 in pizzas. Please clarify, Thank you!
The amount of flour you will need depends on so many factors. We found that 5 cups was perfect, but you may end up using a little more or a little less.
This recipe can make: Four 12-inch crusts, three 16-inch crusts, or two 20-inch crusts (with a little leftover dough).
Has anyone ever tried it with gluten-free flour?
Will this recipe work if you don’t have a pizza stone
Absolutely!
Oh wow such an easy dough to make. I made one 12 inch pizza my son said the best pizza I’ve made yet. Said it just how he likes it and I’ve tried quite a few different dough recipes. I do have a question I divided into 4 pieces and I wrapped the other 3 and put them in the refrigerator is that ok or should they go in freezer. He eats pizza every day. Thank you!
No need to freeze, so long as you wrapped the dough well and use it within 4 days.
Can you substitute bread flour in place of all purpose or would it change the results. Thank you
Bread flour works great for pizza dough due to the protein content. 00 flour makes it even better!
Hubby and I decided to make stuff crust pizza and used this recipe instead of our normal one. I am so glad we did. It was fantastic!
Thank you so much for this recipe. We have company coming tonight and we are making pizza again!
Can you freeze leftover dough balls?
Certainly! Make sure to wrap your pizza dough in plastic wrap and place in a freezer safe bag. It should last for up to 3 months if stored well.
How do I get the water temp to 100. I have microwaved tap water for 1 min 40. Still not there
You can either use hot water from the tap, on the stove, or in the microwave. Use an instant read thermometer to guide you to the appropriate temperature.
Good morning from. Hawaii! I love your recipes and copy almost all from the best brownies to your easy pizza dough! I’m going to try the pizza dough tonite!
Thank you and much Aloha 🌺
Can you use 00 flour instead of AP?
Absolutely! 00 produces an amazing pizaz crust.
Easy Peasy, tasty, freezes like a dream.