If you’re looking for the best pizza dough recipe to elevate your homemade pizza game, you’re in the right place.
Making homemade pizza dough is easier than you might think, and with just a few simple ingredients, you can have restaurant-quality pizza in no time! This versatile dough recipe will work wonders if you want to prepare pizza, stromboli, or even pizza rolls.
Keep reading for tips, tricks, and step-by-step instructions on making the perfect pizza dough every time.
Ingredients for Perfect Pizza Dough
Making pizza dough requires just a few staple ingredients that you likely already have in your kitchen. Here’s what you’ll need:
- 2 ¼ teaspoons instant yeast (or 1 packet of yeast)
- ¾ cup warm water (between 105-115°F)
- 2 teaspoons sugar
- 2 cups all-purpose or bread flour (plus up to ⅓ cup as needed)
- 1 teaspoon salt
- ¼ teaspoon garlic powder (optional, for added flavor)
- 2 tablespoons olive oil (plus extra for greasing the bowl)

How to Make Homemade Pizza Dough
Step 1: Activate the Yeast
Start by combining warm water, sugar, and yeast in a small bowl. The warm water should be between 105-115°F, which is the ideal temperature to activate the yeast.
Stir the mixture briefly and cover it with plastic wrap. Let it sit for 5 minutes until it becomes frothy, indicating that the yeast is active and ready.

Step 2: Mix Dry Ingredients
In a large bowl, combine half of the flour, salt, and garlic powder. Garlic powder is optional but adds a nice flavor to the dough. Mix the ingredients thoroughly.
Step 3: Combine Wet and Dry Ingredients
Add the yeast mixture and olive oil to the bowl of dry ingredients. Use a wooden spoon to stir until the mixture starts to come together.
Gradually add the remaining flour and continue to stir until a dough forms. The dough should be slightly sticky but should start pulling away from the sides of the bowl.

Step 4: Knead the Dough
Dust your hands with flour and knead the dough directly in the bowl or on a lightly floured surface for 3-5 minutes.
Kneading the dough develops the gluten, which will help your pizza dough become stretchy and chewy. If the dough is too sticky, add small amounts of flour as needed.
Step 5: Let the Dough Rise
Once kneaded, shape the dough into a ball. Lightly coat a large bowl with olive oil and place the dough inside, rolling it around to coat it in the oil.
Cover the bowl with plastic wrap and let the dough rise in a warm place for 30-60 minutes, or until it doubles in size.
If you have time, you can let the dough rise overnight in the refrigerator, which can develop deeper flavors.

Step 6: Punch Down the Dough
After the dough has risen, gently punch it down to release any air bubbles. Knead it briefly (about five times) and shape it back into a ball.

Make-Ahead and Freezing Tips
Refrigeration
To make ahead, prepare the dough as outlined and form it into a ball. Lightly spray it with nonstick cooking spray, then wrap it tightly in plastic wrap. Store it in a zip-top freezer bag. The dough can be refrigerated for 3-4 days.
Freezing
To freeze pizza dough, place the wrapped dough in the freezer for up to 3-4 months. When you’re ready to use it, thaw the dough in the refrigerator for about 8 hours or overnight. Allow it to sit at room temperature for 30 minutes before rolling it out and baking.
Troubleshooting: Why Isn’t My Dough Rising?
If your dough isn’t rising as expected, it might need a little extra warmth. Here are some tips to ensure proper rising:
- Oven Method: Heat your oven to 200°F for 2 minutes, then turn it off. Place the dough in the oven (covered with a dish towel) and close the door to trap in warm air.
- Microwave Method: Boil a cup of water in the microwave for 2 minutes. Remove the cup and place the covered bowl of dough inside the microwave. The residual heat will help the dough rise.
- Warm Towel: Warm a kitchen towel in the dryer, and place it over the dough bowl to create a cozy environment for rising.
- Outdoor Rising: If it’s warm outside, take advantage of the natural heat and let your dough rise outdoors.
Pro Tips for the Best Pizza Dough
- Yeast: Instant yeast is used in this recipe, but you can also substitute it with active dry yeast. Just ensure the yeast is fresh and activated correctly.
- Salt: Non-iodized salt (like sea salt or kosher salt) works best for baking as it doesn’t impart any unwanted flavors.
- Flour: You can use either all-purpose flour or bread flour. Bread flour has more protein, leading to a chewier crust.
- Gluten-Free Option: If you prefer gluten-free pizza dough, you can use a 1-to-1 gluten-free baking flour in place of regular flour.

What to Do With Your Pizza Dough
This dough recipe is incredibly versatile. Once prepared, it can be used for:
- Pizza: Roll out the dough and top it with your favorite sauces, cheeses, and toppings. Bake at 450°F for 13-15 minutes, or until the crust is golden brown.
- Stromboli: Roll out the dough, add fillings like cheese, meats, and vegetables, and roll it up. Bake until golden.
- Pizza Rolls: Cut rolled-out dough into small squares, add toppings, and fold them over to create pizza rolls.
FAQs
How long does homemade pizza dough last?
Homemade pizza dough can last in the fridge for 3-4 days or in the freezer for up to 3-4 months.
Why do I need to let the dough rise?
Letting the dough rise allows the yeast to ferment, which creates air pockets in the dough, leading to a light and chewy texture.
Can I use gluten-free flour for pizza dough?
Yes, you can substitute gluten-free flour for regular flour, but it may result in a slightly different texture.
What can I do if my dough is too sticky?
If your dough is too sticky, dust it with small amounts of flour until it becomes easier to handle.
Can I bake pizza dough without letting it rise?
For the best results, allow the dough to rise, as it develops the flavor and texture. However, if you’re short on time, you can bake it without rising, but the dough will be denser.
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