Easy Homemade Pizza Dough

Proof Yeast and Mix Initial Dough

Complete and Knead the Dough

Notes: Add extra flour 1 tablespoon at a time if needed. Dough can be kneaded by hand or using a stand mixer with a dough hook.

Ingredients

up to 1/2 cup all-purpose flour

Instructions

Add more flour as needed (up to an additional 1/2 cup) until the dough is only very slightly tacky and smooth.

Transfer dough to a floured surface.

Knead for about 3-5 minutes, or until a smooth ball forms.

Optional Rise and Roll Out

Notes: Rising is optional but yields a softer, thicker crust. Parchment paper helps transfer the pizza easily.

Instructions

Optional: Cover the dough with a damp tea towel and let it rise for 10 minutes or up to 1 hour (until doubled in size).

Roll the dough into your desired shape on a well-floured surface until it’s about ½” thick.

Transfer the rolled-out dough onto a piece of parchment paper.

Add Sauce and Toppings

Notes: Use your favorite homemade or store-bought sauce and toppings.

Ingredients

Pizza sauce (to taste)

Cheese (to taste)

Toppings of choice (to taste)

Instructions

Slather the rolled-out dough with pizza sauce.

Add cheese and desired toppings.

Optional Tip: Add a thin layer of cheese, then toppings, then another layer of cheese to help hold toppings in place.

Bake the Pizza

Notes: Watch carefully during the last few minutes of baking to prevent burning. If large bubbles form in the crust while baking, prick them with a fork. Using a preheated surface results in a crispier crust.

Instructions

Place a pizza stone or baking pan in the oven.

Preheat oven to 500 degrees Fahrenheit (260 degrees Celsius). Let the stone/pan preheat with the oven for at least 10 minutes.

Use a pizza peel or flat baking sheet to carefully transfer the pizza (on parchment paper) onto the preheated stone/pan.

Bake for 11-14 minutes, or until the cheese is bubbly and the crust is golden brown.

Carefully remove the pizza from the oven using the peel/baking sheet.

Place the pizza on a wire rack to cool for at least 5-10 minutes before cutting and serving.

Storage and Make-Ahead Options

Notes: Make Ahead: Prepare dough, form into a ball, place in a bowl, cover tightly with plastic wrap and a damp towel, and refrigerate overnight. Freeze Dough Ball: Wrap dough ball in plastic wrap, place in an airtight container/bag, freeze for up to 2 months. Thaw before use. Freeze Par-Baked Crust: Pre-bake crust (no toppings) for 5 mins, cool, wrap tightly, freeze. Thaw, add toppings, bake. Freeze Assembled Pizza: Assemble pizza, flash-freeze on a baking sheet until solid, wrap tightly, freeze for up to 2 months. Bake frozen at 425°F (218°C) for 15-20 mins.