Pizza Dough
Homemade Pizza Dough isn’t difficult to make and it makes for a fabulous, fun interactive cooking event. Make it in advance and you can have your own pizza feast at home any night of the week.
Ingredients to Make Pizza Dough Recipe
The price of pizza in the US has continued to sky rocket. It’s such a simple meal to make at home using pantry staples for the crust. Plus, it’s contactless delivery when made at home. How do you make pizza dough? It’s much the same as making any bread. In this recipe, I use rapid rise yeast which makes the rise time move along more quickly. You can use classic active dry yeast in the same amount, it will just take longer for it to rise. After making this delicious dough in advance, set-up a pizza toppings bar with a variety of different sauces, chopped vegetables, pepperoni, sausage or bacon and shredded mozzarella cheese and let everyone get in on the pizza making fun. Ingredients to make the best Homemade Pizza Dough: (Scroll down for full printable recipe card.)
- Flour: Five cups bread flour or all purpose flour.
- Yeast: Two (1/4 oz each) envelopes rapid rise yeast gives lift to the dough.
- Salt: Salt for flavor.
- Granulated Sugar: Helps the yeast to fully bloom.
- Oil: One tablespoon olive oil or vegetable oil.
- Water: Two cups warm water 110-115°F.
How to Make the Best Homemade Pizza Dough
- Dry Ingredients – In the bowl of a stand mixer fitted with a dough hook, mix together bread flour, dry yeast, salt and sugar.
- Warm Water – While the mixer is running drizzle in 2 cups of warm water mixed with 2 Tbsp olive oil. If needed add additional water 1 Tbsp at a time until the dough is fully moistened. Knead until the dough comes together and pulls away from the sides of the bowl.
- Knead the Dough – Turn onto a nonstick surface and by hand knead 8-10 times or until the dough is smooth and elastic.
- Let Rise in a Warm Draft Free Place – Return to the bowl and drizzle with 1 Tbsp olive oil. Turn to coat all sides. Cover and allow to rise for 1 hour or until doubled.
- Divide Dough – Divide the dough in half. Press each half onto a 16 inch pizza pan and top with your favorite pizza toppings or refrigerate dough for up to 3 days.
- Oven – Bake assembled pizzas in a preheated 450°F oven for 12-15 minutes or until the crust is golden.
Tips for Making Homemade Pizza Dough
- Kitchen Tools You’ll Need: A stand mixer or a hand mixer fitted with a dough hook, (you can also knead by hand), measuring cups and spoons, large bowl.
- All Purpose Flour or Bread Flour: Can I use all purpose flour for pizza dough? I use bread flour for this pizza dough recipe because of the crunch it gives to the crust. If you prefer a more chewy texture you can substitute all purpose flour in the same amount.
- Use Fresh Ingredients: Check the flour and yeast to be certain it’s fresh prior to beginning.
- You Can Knead the Dough by Hand: Should you choose to knead the dough by hand, it may take more time than when using a mixer. Knead it until the dough is smooth and elastic, regardless of the time in the recipe.
- Rapid Rise Yeast: To make this pizza dough, you’ll need two 0.25 ounce packets of rapid rise yeast. The equivalent of 2 1/4 teaspoons for each packet.
- Make the Dough in Advance: When I’m planning a pizza meal I like to make several batches of dough in advance, then cover and chill in the refrigerator. Even when the dough is chilling in the refrigerator it will continue to slowly rise.
- Grease the Bowl: This prevents sweet melissa pizza dough from sticking to the sides.
- Use a Sharp Knife to Divide the Dough: To separate the dough into portions, gently punch the dough down to release the air pockets then divide using a pastry cutter or a sharp knife.
- Make Your Own Tomato Sauce: You can make your own Easy Homemade Pizza Sauce recipe, too.
- Dessert Pizza: You can serve sweet melissa pizza as desserts, too! Checkout my Toffee Apple Pizza recipe here.
- What to Serve with Pizza: You can serve pizza with pasta, chopped salad, chicken wings or any of your favorite side dishes. You can also create your own calzones using this pizza dough recipe.
Recipe Variations
- How to Set-Up a Pizza Toppings Bar: Set up a toppings bar and get everyone in on the pizza make fun! You can make vegetarian pizzas with loads of fresh vegetables. Veggies you might consider are mushrooms, red peppers, green bell peppers, red onion, cherry tomatoes and olives or any other additional toppings you enjoy. Pizza is perfectly customizable, there’s lots of flexibility in toppings choices.
- Meat Toppings for Pizza: Italian sausage, pepperoni, chicken, hamburger, steak, crispy bacon, ham and more. The sky’s the limit! Give each person a piece of pizza dough and let everyone create their own pizza the way they want. It’s a great way to get the whole family involved.
- Fresh Herbs: Use fresh basil, parsley, oregano or cilantro for a Mexican pizza topped with taco meat.
- Active Dry Yeast: You can swap out rapid rise yeast for active dry yeast. The dough will take longer to rise.
Storage and Leftovers
- Leftovers: You can store homemade Pizza Dough in an airtight container chilled in the refrigerator for up to 3-5 days.
- Freezer Storage: You can freeze homemade pizza dough in one pound portions for up to 3 months. Thaw in the fridge prior to using.
More Pizza Recipes to Make
Pizza is always a winner no matter when you serve it, It’s the kind of tummy filling food that the kiddos always flock to. More pizza inspired recipes you may also like to try:
- Skip the bun and enjoy the same flavors in this Bacon Cheeseburger Pizzas.
- Shake-up you sandwich menu with this Pizza Grilled Cheese.
- Tasty Sausage and Egg Breakfast Pizza is the ideal way to kick off the day.
- Homemade Meatball Pizza is flavor packed.
- Sweet Hawaiian BBQ Chicken Pizza for those who think pineapple DOES belong on pizza.
- These Stuffed Pizza Rolls are perfect for casual meals and game day snacking.
- Super easy Easy Low Carb Pan Pizza from All Day I Dream About Food.
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Helpful Kitchen Items:
Pizza Dough
Servings: 2 (16-inch crusts)
Calories: 1337kcal
Ingredients
- 5 cups bread flour
- 2 (1/4 oz each) envelopes rapid rise yeast (i.e. Two 1/4 oz packets)
- 1 Tbsp salt
- 1 Tbsp sugar
- 3 Tbsp olive oil divided
- 2 cups warm water (110-115°F)
Instructions
- In the bowl of a stand mixer fitted with a dough hook, mix together bread flour, dry yeast, salt and sugar.
- While the mixer is running, drizzle in 2 cups of warm water mixed with 2 Tbsp olive oil. If needed add additional water 1 Tbsp at a time until the dough is fully moistened. Knead until the dough comes together and pulls away from the sides of the bowl.
- Turn onto a non stick surface and by hand knead 8-10 times or until the dough is smooth and elastic.
- Return to the bowl and drizzle with 1 Tbsp olive oil. Turn to coat all sides. Cover and allow to rise for 1 hour or until doubled.
- Divide the dough in half. Press each half onto a 16 inch pizza pan and top with your favorite pizza toppings. (May refrigerate dough for up to 3 days)
- Bake assembled pizzas in a preheated 450°F oven for 12-15 minutes or until the crust is golden.
Notes
- Rapid Rise Yeast: To make this pizza dough, you’ll need two 1/4 ounce packets of rapid rise yeast. The equivalent of 2 1/4 tsp for each packet called for in the recipe.
Nutrition
Serving: 1crust | Calories: 1337kcal | Carbohydrates: 233g | Protein: 37g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Sodium: 3495mg | Potassium: 314mg | Fiber: 8g | Sugar: 7g | Vitamin A: 6IU | Calcium: 49mg | Iron: 3mg
Tried this recipe?Mention @melissassk or tag #melissassk!
Tried this today and it is very good. I only used half the dough and put the other in the freezer
This dough has an excellent taste! I cut up the ingredients (turkey pepperoni, tomato, green pepper, mushroom, black olive, cheese) while the dough was rising. I baked them for 15 minutes each. My husband & I both loved them!
Wonderful Angie, thank you!
could part of the dough be used for making rolls?? Too much for just the 2 of us and have limited storage
If you like, or it could be divided and frozen.
I have made this recipe several times. It has been a hit everytime! The recipe makes two 12″ pizzas which is great when we have the kids. But I also cut the recipe in half for when it’s just the two of us. This makes a nice soft fluffy (my granddaughter’s words) crust (if not overbaked). It’s the only recipe I use when making pizza crust!
That makes me happy Christine, thank you for taking the time to let me know. It’s our favorite, too!
My stand mixer is currently on the fritz, waiting for my new one to arrive… is it possible to be successful with this dough recipe with no mixer at all?? 😞
Haha thank you
Well, if you’re up to kneading it by hand, sure. Knead for 5-7 minutes or until the dough becomes elastic.
Hi Melissa I like the way you teach your followers and I love the patience you have thanks I will try this for sure
Thank you so much!
how many teaspoons of yeast as i have a jar not envelopes
Each envelope is 2 1/4 tsp.
Could I half the recipe to only make 1 crust?
Yes, or make a whole batch and freeze half.
can you freeze the dough if so how do you do it
Yes you can. Separate the dough into desired amount before rising. Freeze, then thaw in the refrigerator overnight and let rise before using.
I have a hard time getting things to rise. Is your bowl warm or just room temp? Any suggestions or what exactly you did? Thanks! Looks yummy and I really wanna try this!
Follow the directions and watch the video, it’s all there. Make sure also you’re using fresh yeast and flour.
Can you make this with a wheat flour? If so, is there a special kind that works best? Any other alterations that need to be done using the wheat flour?
You can make pizza dough with wheat flour however, this recipe is written exactly how I make it. I think it sounds like a great experiment. let me know if you try it.
Thought I’d leave you with some hints. I use my sourdough which I always have going on in the fridge. If you would like to mimic a tad of a sourdough taste with this recipe if you have sauerkraut you can use a bit of the juice. I wouldn’t use more than 1/8 for this recipe. I also dehydrate sauerkraut & grind it & use as a seasoning for chips pizza etc. I’m a sour junkie.
I’ve never heard of this, very interesting.
hi ! I can i use all purpose flour instead of bread flour ?
You can but, I highly recommend bread flour.
Melissa, this is a great recipe for pizza! I like the use of olive oil in the recipe.
Thanks Jan!
Cup … How much is it in grams ?
Thanks in advance
Nice regards Nikola
Nikola Jovanovic….1 cup of flour is approx 120 grams
May 22 2017 : 6:22 am
Hi Melissa. Thank you so much for your southernstylekitchen Recipes i love them
I love making pizza dough you make it excatley like me .
I am so glad i found yout site, thank you rita from Malta.
Welcome Rita, and thanks for such a sweet comment and for visiting from Malta! Come back and visit often.
Hi rita, I’m from malta too, where do you buy rapid yeast? I can’t find it. Thanks
I’m not certain where it would be in your markets in Malta. Here in the US it’s found on the baking aisle.
You can buy it in envelopes or by the jar. Rapid rise for bread machines. If you get the jar don’t forget to put it in refrigerator after using! I didn’t read the label and had tobthrought out rest of jar!
Great tip Carol, thank you!
What exactly is a dough hook. I just.own regular mixing beaters. Would they be okay for mixing
The dough hook is the curved attachment you see in the video. If you don’t have one knead by hand until the dough has an elastic texture.
I do not have rapid rise yeast ….can I use regular
That is crucial to this particular recipe so, I would wait until I have the right yeast.
How long well it hold in the refrigerator?
For 3-4 days for the best results.
Can you still use dough if you left it out on the counter over night?
Hi Cindi, I have never allowed this pizza dough to sit on the counter for that length of time but my guess is that you could. I assume you mean this recipe. If you simply forgot and plan to use it for dinner later, I would punch it down to release air, and put it into fridge for cold yeast fermentation until you intend to use it. Let me know how it goes.