Perfect Homemade Pizza Dough

This is our best homemade pizza dough recipe! Our easy, foolproof recipe has 5 ingredients and simple steps, guaranteeing a delicious homemade pizza every time. This dough is perfect for home or outdoor pizza ovens!

Homemade Pizza made with the best homemade pizza dough.

We’ve tried a lot of pizza dough recipes, and this one is hands-down my favorite! It works amazingly well in regular ovens, which is key when you want to make pizza at home.

You can make this pizza dough in 1 ½ hours or let it sit overnight in the fridge for tomorrow. Either way, you’ll love it!

Key Ingredients

  • Instant yeast and warm water: Instant yeast works quickly to produce those beloved bubbles that make homemade pizza so delicious. If you only have active dry yeast, don’t worry! We’ve included tips for using it in the recipe below.
  • All-purpose flour: Is excellent in this recipe, but you can substitute it with 00 flour or bread flour without any changes.
  • Sugar: Just like when making focaccia dough, we use a bit of sugar. It jump-starts the yeast and helps speed up the rising process.
  • Salt: For the best pizza dough, use salt. It makes the dough taste amazing.
Cheese Pizza Made with Homemade Pizza Dough

How to Make Pizza Dough

To make pizza dough, you’ll whisk together the instant yeast, warm water, and sugar. Let this mixture sit for a few minutes until the water becomes foamy. The foamy bubbles indicate that the yeast is alive and ready to make the dough rise.

Next, it’s time to add the flour and salt and mix until a shaggy dough forms. You’ll cover the bowl and let the dough rise for 30 minutes. Then, give it a few quick kneads until smooth, and let it rise again for 30 to 45 minutes (or allow it to rise overnight in the fridge).

proofed homemade pizza dough that's ready to stretch and roll out.

If you’re not making it right away, pop your dough in the fridge (covered) for a few hours. Otherwise, let’s get stretching!

To stretch the pizza dough, sprinkle a little semolina flour on your pizza pan or peel (this will keep the dough from sticking). Now, gently press your fingers into the dough, starting at the center and working outward to create dimples. Slowly stretch and push the dough until it fits your pan or peel. Don’t use a rolling pin (it’ll deflate those lovely air bubbles).

Showing how to stretch pizza dough.

If you’re working the dough and it sticks to the pizza pan or peel, lift the dough and sprinkle more semolina or flour over it. If the dough keeps bouncing back on you, let it rest for 3 to 5 minutes and try again. It should relax.

Once the dough is stretched, add your desired toppings and bake (tips for baking are below). Here’s our recipe for homemade pizza sauce (it’s light and garlicky).

Homemade pizza ready to be baked

Storing Pizza Dough

Store homemade pizza dough in the fridge for up to 3 days. After proofing, lightly coat the dough with olive oil and place it in a resealable freezer bag before putting it into the refrigerator.

To freeze pizza dough: Lightly coat the dough with olive oil and place it in a resealable freezer bag after proofing. Be sure to squeeze out all the air before sealing the bag tightly. Freeze pizza dough for up to 3 months. Thaw overnight in the fridge. The next day, remove the dough from the refrigerator and let it come to room temperature for about an hour before making pizza.

How to Make Homemade Pizza

The best way to bake homemade pizza depends on your equipment and how hot you want your oven. I use this pizza dough recipe with pizza steel and a blazing hot oven (550°F convection). After a 40-minute preheat, I get an incredible crust in just 7 minutes. My crust is golden, crispy, and just like my favorite pizzerias.

Such high oven temperatures can sometimes trigger fire alarms. If this is a concern, lower your oven temperature slightly (425°F to 450°F) and increase baking time for delicious, somewhat less bubbly results. The great news is that this pizza dough is fantastic at various temperatures and can be made even without special equipment. Experiment and find what works for you!

Recommended Tools (choose one or the other)

  • Pizza Steel or Stone: These heat up intensely, giving you that crispy crust and bubbly edges you crave. I have a pizza steel and love it! You will need a pizza peel with this option so that you can easily and safely slide your pizza into the hot oven.
  • Pizza Pan: A classic choice! Opt for a lightweight pan with holes for better heat circulation and a crispier crust.
Pizza made with homemade pizza dough

This homemade pizza dough recipe was created with Chef Richard Hattaway. He helped us develop the best homemade pizza we’ve made at home. This dough makes pizza with a crisp bottom and bubbly, chewy edges. We love it! Try this dough and make our cheesy Margherita pizza!

Perfect Homemade Pizza Dough

  • PREP
  • COOK

We are in love with this foolproof pizza dough recipe! It uses just 5 ingredients and simple steps, guaranteeing a delicious homemade pizza every time. It is perfect for home or outdoor pizza ovens. When it comes to baking pizza, the hotter your oven is, the better!

If you do not have a pizza steel or pizza stone, lightweight pizza pans with holes in them work particularly well for this recipe.

1 large or 2 small pizzas

You Will Need

2 ¼ teaspoons instant yeast, (one 1/4-ounce packet)

1/2 teaspoon sugar or honey

3/4 cup (177ml) lukewarm water, about 110° F to 115° F

1 ¾ cups (228gs) all-purpose flour

1 teaspoon (6g) fine sea salt

Semolina flour, for dusting pan or pizza peel


  • How to Make Pizza Dough
  • 1Combine yeast, sugar, and water in a mixing bowl and whisk a few times to help wake up the yeast. Allow the mixture to sit for 5 to 10 minutes — it will become frothy and foamy.

    2Add the flour and salt, then mix until a sticky, shaggy dough forms. Cover with a clean dishcloth and let rise, in the mixing bowl, at room temperature for 30 minutes.

    3Uncover the dough, lightly dust a work surface with flour, and knead 5 to 10 times or until smooth.

    4Clean the mixing bowl, add a few drops of olive oil, and then place the dough into the bowl, rotating it around so it’s lightly coated in oil. Now decide to proof at room temperature (45 minutes) or overnight in the fridge.

    5To proof at room temperature: Allow to rise, at room temperature, covered with the dish towel, for another 45 minutes. At this point, you can move on to making your pizza or cover it and keep in the fridge for a few hours until your are ready to make pizza. Thirty minutes before you are ready to assemble your pizza, remove it from the fridge and allow it to come to room temperature again.

    6To proof overnight in the fridge: Alternatively, for a slower rise, place into a resealable freezer bag or bowl covered with plastic wrap and refrigerate overnight. When ready to make pizza, allow the chilled dough to come to room temperature before forming into a pizza.

  • How to Bake Homemade Pizza
  • 1Preheat to the highest temperature you’re comfortable with for at least 40 minutes (I use my convection setting at 550°F). If you are worried about smoke, 425°F to 550°F will still give excellent results. If using one, place a pizza stone or steel in the oven to heat up.

    2Dust your pan or pizza peel with semolina flour. Ditch the rolling pin and gently press your fingers into the dough, starting in the center and making dimples. Carefully stretch it out, keeping a light touch to keep those lovely air bubbles intact. If the dough bounces back on you, let it rest for a few minutes and try again. If the dough sticks to the pan or peels, lift it and dust over more semolina.

    3When ready to bake the pizza, add sauce, cheese, and all your favorite toppings. Immediately slide it into the oven and bake until the crust is golden and the cheese is bubbly. This takes around 6 to 15 minutes, depending on oven temperature.

Adam and Joanne's Tips

  • Convection ovens: It’s often recommended to reduce the temperature in recipes down by 25 degrees Fahrenheit since convection baking is quicker. In fact, most ovens automatically do this for you. Ours does, but we turn off this setting when making pizza so that we can get our oven as hot as possible. Instructions for doing so should be in your oven manual.
  • Active dry yeast: Can be used in the recipe without any changes. Instant yeast has a bit more pep, but active dry yeast will work just fine.
  • The nutrition facts provided below are estimates. These are for the pizza dough, not a full pizza.
Nutrition Per Serving Serving Size 1/4 of the recipe / Calories 208 / Total Fat 0.7g / Saturated Fat 0.1g / Cholesterol 0mg / Sodium 585.4mg / Carbohydrate 43.2g / Dietary Fiber 2.1g / Total Sugars 0.7g / Protein 6.6g
AUTHOR:  Adam and Joanne Gallagher
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17 comments… Leave a Review
  • S.kaur June 13, 2024, 1:19 pm

    Delicious pizza I made with this recipe. My son and me both enjoyed it . It works next day better .

  • tony bruinink May 1, 2024, 7:27 pm

    Do you mix INSTANT yeast with sugar and water ? Do you mean dry yeast not instant I have sold instant when I had a Bakery Supply business and had bakers mix the instant yeast with the flour and all the other ingriedients Water was last I guess we are never to old to learn

    • Joanne May 2, 2024, 5:29 pm

      Hi Tony, While instant yeast does not need the same head start as active dry yeast, we still do it (I like knowing my yeast is active before moving on to making the dough).

  • Shawna March 27, 2024, 11:36 pm

    I really like this recipe! I didn’t have to alter it one bit! My son who is an extremely picky eater loves it when I make him pizza using this recipe! It’s so easy to make and when baked it’s not to thick or too thin, it’s just right!! I used my little portable pizza oven and the crust came out perfect!! This will be my go to pizza crust recipe from now on! Wish I could submit a pic to show just how great my pizzas came out.

    • Adam March 28, 2024, 12:30 pm

      You have made our month with this review! We are so happy your family enjoys the recipe 🙂

  • Jock Mackenzie September 6, 2023, 9:41 am

    No doubt doing this dough paid dividends! This was the best dough I’ve ever made – soft and delectable. My bride loved the topping addition of parmesan to my normal mozzarella.

    • Adam September 16, 2023, 6:44 pm

      Yay! What a nice comment. Thank you for coming back to leave a review 🙂

  • Pizza September 4, 2023, 9:23 am

    You can, just use Vitacost multipurpose flour, and ADD Xantham gum. (The price is great, and I’ve had crap results with King Arthur, and other brands are just too “weird” and give horrible results and cost a lot in my experience.) It’ll be great. They did a nice job on the recipe. Love Inspired Taste’s instructions, and the tasty results (very consistent.)

    • Adam September 4, 2023, 1:43 pm

      We are so glad the instructions were helpful. We plan on working on a video soon! 🙂

  • Aline Libassi August 31, 2023, 3:19 pm

    Oops just reread the recipe and yes 00 flour is fine.

  • Aline Libassi August 31, 2023, 3:18 pm

    Hi can I substitute King Arthur Pizza flour for the regular flour in your recipe. Two pizzas large enough for four hungry people needs a doubled recipe, correct? Thanks! Enjoy your recipes

    • Joanne August 31, 2023, 8:45 pm


  • Mary August 24, 2023, 8:31 am

    I need gluten-free everything. Is it possible that the bread dough could be gluten-free?

    • Joanne August 24, 2023, 8:49 pm

      Hi Mary, unfortunately, this recipe is best when made with regular flour, and not a gluten-free flour. We have added gluten-free pizza crust to our list of things to try, though.

  • E. Howcroft August 23, 2023, 8:22 pm

    Can this pizza be made and assembled and frozen – pre baked? So I can pull it out of the freezer, ready to bake? If so, what temp. and how long?

    • Joanne August 24, 2023, 8:52 pm

      Hi there, good question! While we have frozen the dough balls before, we have never frozen fully assembled pizza before. I would imagine that you can, but the trick will be sealing the frozen pizza in a large enough plastic bag or wrapping it very well so that it is protected from freezer burn. I’d go with the same baking recommendations as outlined above, with the assumption that you may need an extra few minutes since you’d be starting from frozen. I hope that helps!

      • Rose August 26, 2023, 1:48 pm

        I don’t pre-make and freeze my pizzas either. However, may I make a suggestion? If you do, instead of going sauce, cheese, toppings, go cheese first, then dollops of sauce, then toppings. This would prevent a potentially soggy crust if you go straight from freezer to oven, or if you thaw in the fridge first prior to baking. Also, o agree that good wrapping would be necessary.


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