👩‍🍳Pizza Dough That’s Subtly Sweet and Deliciously Chewy in All the Right Ways

If you’ve never made pizza dough at home, you should give it a try. It’s simple, comes together with a few pantry staples, and makes pizza night feel a little more special. The dough bakes up soft in the middle with a nice golden crust and just enough crisp on the edges to hold everything together.

What I like most is how easy it is to work with. It stretches without tearing or sticking all over the counter, which makes shaping it into a crust way less frustrating. A small bit of sugar in the mix gives the crust a subtle flavor that works really well with sauce and cheese.

Homemade pizza dough doesn’t take long, and once you’ve made it a couple of times, it becomes second nature. It’s a solid base for whatever kind of pizza you’re in the mood for.

Recipe Ingredient List

Visual Process for Making Pizza Dough

In the bowl of a stand mixer, combine your warm water, active dry yeast, and honey. Let it hang out for about 5 minutes until it gets nice and frothy. This step is super important because it wakes up the yeast and basically sets the stage for that perfect, fluffy rise we’re chasing.

Once it’s bubbly, add your pizza flour (hot tip: check out the FAQs if you need a deep dive), sugar, salt, and olive oil. Grab that dough hook attachment and mix it up until everything comes together. Then knead it for about 5-7 minutes until the dough is smooth, stretchy, and feeling alive. If it’s still a sticky mess, just sprinkle in a little more flour. I like to use the “poke test”: press your finger into the dough, and if it springs back, you’re golden.

Toss your dough into a bowl, cover it with a damp cloth or some plastic wrap, and let it rise in a cozy spot for about an hour. You want it to double in size . Patience, my friend, is the secret ingredient here. Side note: I never grease the bowl before letting the dough rise. Here’s why: if the dough’s made right, it’ll pop right out with no drama, and greasy dough later makes it way harder to shape because it won’t stick together. Trust me on this one.

Once your pizza dough is puffed up and ready, preheat your oven to 475°F (245°C). That high heat is what gives you that crisp, golden-bottomed crust that dreams are made of.

Give the dough a gentle punch down (satisfying, right?) to release the air bubbles, then divide it into two balls for two smaller pizzas, or keep it whole if you’re going for one big showstopper. Roll it out on a floured surface to whatever thickness makes your pizza-loving heart happy. And here’s a little trick: dust the bottom of the crust with cornmeal for that extra bit of crunch and flavor.

Now for the best part: Toppings! Go classic with pepperoni, pile on the veggies, or get wild with a gourmet cheese situation. See my section on serving suggestions for all my favorite topping combos. Bake it for about 14 minutes, or until it’s golden, gorgeous, and makes your kitchen smell like pure heaven.

Pizza Dough

A delicious pizza dough that's perfectly crisp on the outside, chewy on the inside, with a hint of olive oil and sea salt, ideal for any savory toppings.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 14 minutes mins

Proofing Time 1 hour hr

Total Time 1 hour hr 34 minutes mins

Course Bread

Cuisine American

Servings 20 Slices

Calories 108 kcal

Ingredients

  

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• 1½ cup warm water (110°F)
• 2¼ tsp active dry yeast
• 2 tsp honey
• 4 cups pizza flour (or all-purpose flour)
• 2 tbsp extra-virgin olive oil
• 2 tsp sugar
• 1 tsp salt

Instructions

 

• In a small bowl, combine 1½ cup warm water, 2¼ tsp active dry yeast, and 2 tsp honey. Let it sit for about 5 minutes until it becomes frothy. You can do this in a stand mixer as well.
  
• Add 4 cups pizza flour, 2 tsp sugar, 1 tsp salt and 2 tbsp extra-virgin olive oil. Mix until a dough forms.
• Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Add more flour if the dough is too sticky.
• Place the dough in a bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
  
• Preheat your oven to 475°F (245°C).
• Punch down the risen dough and divide it into two equal parts for two pizzas or keep it whole for one large pizza. Roll out the dough on a floured surface to your desired thickness. Coat the bottom of the crust with cornmeal.
  
• Top with your desired toppings and bake for 14 minutes or until golden brown.
  

Storage

What’s the best way to store leftover pizza dough? Wrap it tightly in plastic wrap or pop it into a zip-top bag and refrigerate it for up to 2 days. You can also freeze pizza dough. Just thaw it in the fridge overnight before rolling it out.

 

Nutrition

Calories: 108kcalCarbohydrates: 20gProtein: 3gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 117mgPotassium: 31mgFiber: 1gSugar: 1gVitamin C: 0.005mgCalcium: 4mgIron: 1mg

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Serving Suggestions

Now, once you’ve got that glorious dough ready to go, you’re gonna want toppings and oh boy, do I have ideas for you. First up, if you love a little kick, you have to try my Buffalo Chicken Pizza. It’s saucy, cheesy, and just the right amount of spicy.

Or maybe you’re more into cozy, creamy flavors? My Spinach Artichoke Chicken Pizza is basically if your favorite dip and a pizza had a beautiful, cheesy baby. Trust me, it’s a vibe.

And if you’re craving something a little fresher, my Mediterranean Chicken Pizza is calling your name. Picture this: a crispy crust loaded with seasoned chicken, juicy tomatoes, briny olives, tangy feta, and all the fresh herbs. It’s basically a Greek vacation… but on a pizza.

So there you have it. One epic homemade dough recipe and a whole lineup of ways to use it. Trust me, once you start making your own, there’s no going back. (And honestly? You won’t even miss delivery.)