I make homemade pizza dough on the regular. Why? It’s what my family asks me to make all the time. Whenever we have Movie Night with Mommy, they ask for pizza and popcorn as part of the ritual. Besides, it’s easier than you think! Some links are affiliate links that earn me a commission if you buy from them to help support this blog.
Pizza is a go to dinner. My kids love to customize their pizzas with their favorite ingredients. Right now, Mister Man is going through a phase where he loves mushrooms on everything. Little Miss usually likes her dairy free pizza with tomatoes or bacon, but she loves when I have pepperoni in the house. Me? I like plain cheese with hot sauce (try it!) or I go all out with spinach and feta and tomatoes and kalamata olives. My husband eats anything, lucky me. We can make pizza as flexible and different as our personalities.
Of course, we can each have our own pizza because I make homemade pizza dough. The version I whip up is ready quickly with a single rise while I make the pizza sauce to go with it and prep the toppings. It’s simple enough that the wee ones can make it themselves, but you know I always end up with this job anyway!
This recipe makes enough for two pizzas, three if I make them smaller and really thin crust pizzas. Once the dough is ready, simply roll out on a well-floured surface. Place dough on a pizza peel topped with cornmeal to keep the dough from sticking or on an oiled baking sheet for a chewier crust. Add sauce, toppings, and cheese, then bake in a 450 degree oven for 10-12 minutes, depending on how heavily you add toppings.
How to Make Homemade Pizza Dough
Start with warm tap water and yeast in your mixing bowl. You want it to be warm to the touch but not uncomfortable so. If the water is over 120 degrees, it kills your yeast. Let it proof for five minutes, especially if you haven’t used it lately. When it gets foamy, this verifies your yeast is still alive.
Add olive oil, salt, and flour. Turn your stand mixer with the dough hook to low. You can also make this by hand with a wooden spoon to mix. Once the dough comes together, it should be sticky but not so wet that the dough sticks thickly to your fingers. If your dough is too sticky, add more flour a tablespoon at a time. Mix well between additions to ensure the dough incorporates the flour fully. Adding too much flour is tempting, so add it slowly.
Let your stand mixer go for seven or so minutes, or knead by hand for 10-15 minutes. The dough should feel smooth and soft like a baby’s bottom and spring back a little when you poke it. Once it’s well kneaded, remove the dough hook or return the dough to your bowl if you kneaded by hand. Cover with a damp towel in a warm place for 30-60 minutes.
After rising, remove from the bowl and divide into two equal size pieces. Either store in the fridge for two to three days loosely covered (let some air in so the yeast doesn’t die) or use immediately. If you refrigerate your homemade pizza dough, make sure to remove it a half hour before making your pizzas to make it easier to stretch out. You can also place it in a plastic bag and freeze it for up to a month. This is perfect to prep ahead.
Have you ever made homemade pizza dough? What’s your favorite pizza to make?
Check out some of my favorite pizza ideas:
- S’mores pizza
- Chimichurri pizza
- Asparagus goat cheese pizza
- Strawberry goat cheese pizza
- Individual pizza pot pies
This simple homemade pizza dough recipe is perfect for any toppings you can add. It makes enough for two delicious pizzas, enough to feed a family for Pizza Night. This simple and forgiving recipe is a great introduction to working with yeast.
- 1 1/4 c water
- 2 T olive oil
- 1 t salt
- 2 t yeast
- 3 1/2 c flour
- Add warm water to bowl with yeast. Let proof for five minutes. Continue if yeast turns foamy, or toss and start over with new yeast if it doesn't.
- Add olive oil, salt, and flour. Combine in stand mixer with dough hook on low. If too sticky, add additional flour one tablespoon at a time. Let knead seven minutes.
- Turn off when dough springs back a little when you poke it. Cover with a damp towel in a warm place for 30-60 minutes.
- After rising, remove from the bowl and divide into two equal size pieces. Use immediately for your favorite pizza recipe or store in a loosely covered container in the fridge for up to three days. Be sure to let dough warm for 30 minutes if refrigerated to make it easier to stretch into shape.
You can freeze this in plastic bags for up to month if you make ahead. Let defrost in the fridge for a day, then let warm up from the fridge for a half hour before stretching for your pizzas. To bake, add sauce and toppings, then bake at 450 degrees for 10-12 minutes, depending on how heavily you top your pizza.