I’ve been perfecting this recipe for homemade pizza dough for more than a year now, and I’m so excited to finally bring this family favorite to the website. Pizza night is a regular in my house, and after plenty of taste-testing and a few little tweaks along the way, I finally landed on a crust that everyone loves. If I had to compare it to something, I think it’s kind of similar to the thickness and taste of a DiGorno rising crust pizza. It’s got a medium thickness with that crave-worthy cracker-crust crunch while still being sturdy enough to hold plenty of sauce, cheese, and toppings.
Recipe Highlights
Family-tested and approved: I’ve made this pizza dough for more than a year, with my four boys serving as very willing taste-testers along the way. After plenty of tweaking, I landed on a crust that has just the right balance of crispness and substance.
Simple ingredients: My pizza dough recipe calls for basic pantry staples and requires just a few minutes of hands-on time. After mixing and kneading, the dough simply needs time to rise before it’s ready for the oven.
Two pan options: I typically bake this crust on a 16-inch round pizza pan for a classic medium-thickness crust. But I’ve also made it on a 10×15-inch baking sheet, which works great too, and produces a thinner rectangular crust with more servings.
Freezer-friendly: I love making homemade frozen pizzas ahead when I know busy nights are coming and I need easy dinner ideas. The entire assembled pizza can be frozen and baked straight from the freezer, making homemade pizza an easy dinner when my family’s schedule gets hectic.
Ingredients And Substitutions
These are the simple ingredients I use to make my easy pizza dough recipe:
- Warm water: Use water between 100-110°F, which will help activate the yeast without overheating it.
- Rapid-rise yeast: One standard packet contains the 2¼ teaspoons needed for this recipe. I’ve also used a packet of pizza crust instant yeast or active dry yeast, which also works well, though the rise time may be shorter or faster.
- Sugar: A small amount of granulated sugar helps the yeast and contributes to browning without making the crust sweet.
- All-purpose flour: Regular all-purpose flour works well. I recommend weighing the flour or a kitchen scale when possible, and additional flour may be needed during kneading depending on the dough’s texture. Whole wheat flour, 00 flour, or bread flour also can be used. Unlike many of the recipes on this site, this one is not able to be converted to gluten-free. I’ve tried, and haven’t come up with anything satisfactory yet. For a gluten free option, I would recommend using a store-bought gluten-free pizza mix.
- Olive oil: Extra-virgin olive oil adds authentic flavor and helps create a tender, crisp crust.
- Italian seasoning: Adding this seasoning is optional, but I like the extra flavor it contributes to the dough. It also can be seasoned with a little garlic powder, dried basil, or dried oregano.
- Fine salt: I add a pinch of fine kosher salt or sea salt, which is necessary for seasoning the dough and balancing the flavors.
Find the ingredient list with exact measurements in the recipe card below.
Getting The Dough Just Right
A big part of how to make pizza dough is paying attention to texture rather than trying to make the dough look perfect.
- Mix the dough ingredients. After mixing the wet and dry ingredients, the dough should be slightly sticky but shouldn’t stick to hands or the work surface. If it’s too sticky during kneading, add a little more flour at a time. I avoid adding too much flour because it can make the finished crust tough.
- Knead the dough and let it rise. After kneading, I set aside the dough to rise in a lightly oiled bowl for about an hour. The best cue that it’s ready is that it has doubled in size.
- Shape the dough. Once the dough has risen, I gently press and stretch the dough onto my prepared 16-inch pizza pan or a 10×15-inch baking sheet. I skip the parchment paper and just make sure the crust is right on the pan. I use my hands versus using a rolling pin. If it keeps pulling back toward the center, I return it to the bowl and give it another 15-20 minutes to rest before stretching again.
- Partially bake the crust: I partially bake the crust for 5 minutes in the preheated oven before adding the sauce, cheese, and toppings. This helps create the crisp bottom while giving the crust enough structure to hold everything on top.
- Top and finish baking: Finally, I top the par-baked crust with ⅓ to ½ cup of my homemade pizza sauce, toppings (like pepperoni and veggies), and shredded mozzarella cheese. I often add a sprinkle of grated Parmesan cheese, too, which browns nicely in the oven. I pop the pizza in the oven and bake it for 13 to 18 minutes more, until the bottom crust is golden brown and the cheese is melty on top.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
If The Dough Springs Back, Let It Rest
If the dough keeps pulling itself back toward the center while I’m stretching it onto the pan, I don’t force it. That usually means the dough needs a little more time to relax.
Let the dough rest for another 15-20 minutes, then try stretching it again. It should be much easier to work with after that short rest.
Make It Dairy-Free
The pizza dough itself is dairy-free, so making a dairy-free pizza is as simple as using dairy-free mozzarella and checking that the pizza sauce and other toppings are dairy-free, too.
Favorite Ways To Top It
Pepperoni is my family’s favorite and the topping I use most often. My youngest, Walton, and I also love pineapple, while my husband Brandon is a fan of green olives.
A few other combinations I like:
- Pepperoni and thin-sliced mushrooms
- Ground Italian sausage and green peppers
- Ham or Canadian bacon and pineapple
- Green olives and mushrooms
- BBQ sauce with BBQ chicken, red onions, and cilantro
- Pesto with thin-sliced chicken and roasted red peppers
- Fresh mozzarella, tomatoes, and basil for classic margherita pizza
I also like adding Italian seasoning to the dough for a little extra flavor. And when I have homemade pizza sauce on hand, it’s my favorite way to finish the pizza.
I’ve never tried it, but this homemade pizza crust recipe could also be used to make calzones and stromboli, which my oldest son wants to try soon.
Storage And Freezing Directions
This dough is perfect for freezer pizza meal prep. I’ve made these pizzas many times before busy weeks or when I know I’ll be away and want an easy dinner waiting in the freezer.
For freezer pizzas, I par-bake the crust for 6 to 8 minutes, until the bottom is lightly golden. Then I let it cool completely before I add tomato sauce, cheese, and toppings.
I flash freeze the assembled pizza on the pizza pan or a small pizza peel for 20-30 minutes, until it’s solid to the touch. Then I wrap it tightly in plastic wrap or foil and freeze for up to 3 months.
When I’m ready to bake a pizza, there’s no need to thaw. I bake the unwrapped frozen pizza at 425°F for 18-22 minutes, or until the crust is lightly golden and the cheese is melted.
I typically make two dairy-free and four regular cheese pizzas at a time. That amount is enough for two pizza nights and makes busy-week dinners so much easier.
Frequently Asked Questions
No. I use a stand mixer for convenience. But you can mix the dough by hand with a wooden spoon in a mixing bowl. Then knead it on a lightly floured surface.
No, a pizza stone is not necessary. I use a 16-inch round pizza pan, although a 10×15-inch baking sheet also works well for a thinner crust.
Yes, typically homemade pizza dough is a more economical option than buying pre-made crusts or pizza. That’s especially true when the basic ingredients are already in the pantry. I also love that making pizza at home allows me to customize the toppings and freeze whole pizzas for later.
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Homemade Pizza Dough Recipe
This easy homemade pizza dough makes a medium-thickness crust with a crisp, cracker-like crunch and plenty of structure for favorite pizza toppings. It’s also freezer-friendly, making it a perfect make-ahead option for busy weeks.
Ingredients
- ¾ cup warm water (between 100-110°F)
- 2¼ teaspoons rapid rise yeast (1 packet)
- 1 teaspoon sugar
- 2 tablespoons olive oil
- 2 cups all-purpose flour* (280-290g), plus more for kneading
- 1 teaspoon Italian seasoning (optional)
- ½ teaspoon fine salt
- Toppings: pizza sauce, shredded cheese, and desired pizza toppings
Instructions
- In a mixing bowl or stand mixer bowl, add the warm water, yeast, sugar, olive oil, flour, Italian seasoning (if using), and the salt.
- Using the dough hook attachment, turn the mixer on at low speed and mix until all of the flour is incorporated into the dough (1-2 minutes). Then increase the speed to medium and mix until a dough ball forms on the hook and no longer sticks to the sides of the bowl, about 1 minute more.
- When the dough is all mixed together it should be slightly sticky to the touch. Remove the dough ball from the hook and knead it on a flat, lightly floured surface for 2 minutes. The dough should be slightly sticky, but shouldn’t stick to your hands or the surface as you knead it. If it does, add a little more flour.
- Place the dough ball in a lightly oiled bowl (I use the stand mixer bowl misted with cooking spray). Cover the bowl with a cloth and let the dough ball rise in a warm room (between 68-75°F) until the dough has doubled in size, about 1 hour.
- About 10 minutes before the rising time is up, preheat the oven to 425°F. Mist a 16-inch round pizza pan or a 10×15-inch baking sheet with cooking spray; set aside.
- Once the dough has doubled in size, gently remove the dough from the bowl and place it on the prepared pizza pan. Using your hands, gently press and stretch the dough out to cover the entire surface of the pizza pan. (Note: If the dough is too difficult to press out and pulls itself back toward the center of the dough ball, it needs more time to rise. Let it rise again for 15 to 20 minutes.)
- Place the un-topped pizza crust in the preheated oven and partially bake it for 5 minutes.
- Remove the crust from the oven and top with pizza sauce, cheese, and desired pizza toppings.
- Return the pizza to the preheated oven and bake for an additional 13 to 18 minutes. Begin checking the pizza around the 12-minute mark, as each pan and oven will vary in how quickly the pizza crust will cook and the cheese will melt.
- Once the pizza crust is golden brown on the bottom and the cheese is melted, remove the pizza from the oven. Cut into slices.
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Notes
For Freezing Homemade Pizzas:
1. Follow Steps 1 thru 7.
2. Par-bake the crust on the pizza pan in the preheated oven for 6 to 8 minutes; until the bottom of the crust is lightly golden. Remove from the oven and let cool.
3. Once the crust is cool, spread pizza sauce evenly onto the crust and top with desired cheese and toppings.
4. Keep the pizza crust on the pizza pan and flash freeze the crust by placing it in the freezer for 20 to 30 minutes or until solid.
5. Remove from the freezer and wrap the pizza in plastic wrap or foil. Return the wrapped pizza to the freezer and freeze for up to 3 months.
To Bake from Frozen:
1. Preheat the oven to 425°F.
2. Remove the frozen pizza from the freezer. Unwrap the pizza and place it on a pizza pan.
3. Place the pizza in the preheated oven and bake for 18 to 22 minutes or until the crust is lightly golden and the cheese is melted.
4. Remove from the oven and cut into slices.
* Unlike many of the recipes on this site, this one is not able to be converted to gluten-free. I’ve tried, and haven’t come up with anything satisfactory yet. For a gluten free option, I would recommend using a store-bought gluten-free pizza mix.
Nutrition Information
- Serving Size: 1 slice of crust only or ⅛ of the recipe
- Calories: 154
- Fat: 3 g
- (Sat Fat: 0 g)
- Sodium: 140 mg
- Carbohydrate: 27 g
- (Fiber: 1 g
- Sugar: 1 g)
- Protein: 4 g
- Cholesterol: 0 mg
Dietary
The photos in this post were taken by Megan McKeehan.
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