Skip the store-bought crust — this homemade pizza dough is soft, chewy, and ready in just about an hour. With only a handful of pantry staples, you’ll have the perfect base for your favorite pizza toppings.
📝 Recipe Card
Servings & Timing
- Prep Time: 15 minutes
- Rise Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 medium-large pizza (12–14″) or 2 smaller pizzas
Dietary Badges
✅ Vegetarian
✅ Beginner-Friendly Baking
Ingredients
- 1 cup warm water (about 105°F / 40°C)
- 1 tablespoon granulated sugar
- 1 tablespoon active dry yeast
- 1 tablespoon olive oil
- 2 to 2 ½ cups all-purpose flour
- 1 teaspoon fine sea salt
Instructions
- Activate Yeast → In a large bowl, combine warm water and sugar. Sprinkle yeast on top and let it sit for 5–10 minutes until foamy.
- Form Dough → Stir in olive oil, 2 cups of flour, and salt until a rough dough forms.
- Knead → Turn dough onto a floured surface. Knead 6–8 minutes, adding flour if needed, until smooth and elastic.
- First Rise → Place dough in an oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
- Shape → Punch down, shape into a ball, and let rest 10 minutes. Roll out to desired thickness and top with your favorite pizza ingredients.
Notes
- If your yeast doesn’t foam, start over with fresh yeast — it’s key to a fluffy crust.
- For crispier edges, brush rolled dough with olive oil before topping.
- Can be used for pizza, calzones, or garlic knots.
🌟 Why This Recipe Works
- Simple Pantry Staples → Flour, yeast, water, sugar, and oil — nothing fancy needed.
- Quick Rise → Just one hour for light, airy dough.
- Versatile Base → Works for thin-crust, pan pizza, or even breadsticks.
🍽 Variations & Tips
- Herb Crust → Add 1 tsp dried oregano or Italian seasoning to the flour.
- Cheesy Twist → Sprinkle parmesan onto the edges before baking.
- Whole Wheat Version → Swap half the flour for whole wheat for nuttier flavor.
🥡 Storage & Make-Ahead
- Fridge: Store dough in an oiled, covered bowl up to 2 days.
- Freezer: Freeze portioned dough balls for up to 3 months. Thaw in fridge overnight before use.
- Par-Bake Option: Roll out, bake 5–6 minutes, cool, then freeze. Perfect for quick pizza nights!
❓ FAQs
Q: Can I use instant yeast instead of active dry yeast?
A: Yes! Just mix it directly with flour and skip the proofing step.
Q: How do I get a crispier crust?
A: Bake on a preheated pizza stone or cast iron pan for best results.
Q: What’s the best oven temp?
A: Bake pizzas at 475–500°F (245–260°C) for that classic pizzeria-style crust.
✨ With this easy dough recipe, you’re just a few steps away from a homemade pizza night that rivals your favorite pizzeria.
