This pizza dough recipe is easy and delicious, and you only need 6 ingredients from the pantry to make it. Take weeknight dinners and weekend cookouts to the next level with a pizza dough recipe that your family will truly enjoy.
To make a delicious pizza crust, you don’t need fancy equipment or a ton of expensive ingredients. With just a few ingredients and a little time, you can make pizza at home that tastes delicious and is half the cost of pizza chains. If you want to get fancy, toss in some dried herbs, garlic powder, or your favorite pizza seasoning. Need to make this gluten-free? No problem, substitute the flour for your favorite brand of gluten-free flour.
Pizza is for sharing and nothing brings my family together more than making homemade pizza together. So, roll your sleeves up, get out the flour, and impress your family and friends with a pizza crust that is sure to please. Do you see what I did there? I made it rhyme!
If you are looking for more delicious recipes try my No Knead Pan Pizza, Korean Air-Fryer Chicken Wings, and Coconut Shrimp recipes.
PIZZA DOUGH INGREDIENTS
Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.
Flour – I prefer using bread flour because it contains more gluten, resulting in a crisper pizza crust, however, this can be substituted with all-purpose flour.
Water – It should be between 108-110°F.
Olive oil – a good quality olive oil
Yeast – any brand of active dry yeast or instant quick-rise yeast
Salt – fine sea salt
Honey – adds moisture and sweetness, substituted with granulated sugar
HOW TO MAKE PIZZA DOUGH
Follow these steps to make this recipe:
- Make the dough: Mix together the water and honey, and set aside. In a large bowl, or the bowl of a stand mixer with a dough hook, stir together the flour, yeast, and salt. Form a well in the center of the bowl, then add 2 tbsp of the olive oil and the honey water mixture. If using a stand mixer, add the olive oil and honey water while the mixer runs on low speed, or until the dough forms into a ball. The dough should be thick and slightly sticky. If the dough is too sticky, add more flour about 1 tablespoon at a time.
- Allow dough to rise: Scrape the dough onto a lightly floured surface and gently knead it into a smooth ball. Grease a large bowl with the remaining olive oil add the dough ball and cover. Place the dough in the warmest area of the kitchen for 1-2 hours, or until it has doubled in size.
- Rest the dough: Once the dough has doubled in size, turn the dough out onto a lightly floured surface and divide it into two pieces. Cover each dough ball lightly with plastic wrap and allow it to sit for about 10 minutes to rest.
CAN I MAKE AHEAD?
To make this recipe ahead, follow the steps to make, rise, and divide the dough. Then, wrap the dough balls tightly in plastic wrap and store them in the refrigerator for 3-5 days or freeze for up to one month.
PRO TIPS FOR MAKING PIZZA DOUGH
- Don’t overheat the water. Overheating the water could kill the yeast, resulting in a dough that will not rise. The best way to ensure your water is at the correct temperature is to use a food-grade thermometer. It should be between 108-110°F.
- Use a food scale. It’s important to add the correct amount of flour by weighing it with a kitchen scale, preferably. If you do not own a kitchen scale, be sure to fluff up the flour in its container, spoon it into the measuring cup, and level the top.
- Use bread flour. Bread flour has more gluten, giving you a crispier crust. If you do not have bread flour, all-purpose flour will work, giving you a chewier crust that is still delicious.
- Use good quality honey. Real honey has properties that help breads and baked goods retain their moisture. You can also substitute the honey in this recipe for sugar if you like.
- Add Beer or wine. Wanna add more flavor to this recipe? Substitute 1/4 of the water with a good quality beer or white wine.
- Seasoning. Add pizza seasoning, grated cheese, garlic powder, or dried herbs for a gourmet pizza crust that will stand out.
- Make it gluten-free. To make this recipe gluten-free, swap the all-purpose flour or bread flour for a gluten-free flour of choice.
- Dough not stretching? Stop working the dough ball and cover the dough again for another 5 to 10 minutes, then try again.
Pizza Dough
Course: MainCuisine: ItalianDifficulty: Easy2
pizza crusts30
minutes20
minutes2
hours40
minutesIngredients
3 cups 3 all-purpose flour or bread flour
1 – 1 1/4 cup 1 – 1 1/4 warm water
1 1/2 Tbsp 1 1/2 honey
2 tsp 2 active dry yeast
1 tsp 1 salt
2 Tbsp 2 plus 2 teaspoons olive oil
Directions
- Mix together the water and honey, and set aside. In a large bowl, or the bowl of a stand mixer with a dough hook, stir together the flour, yeast, and salt. Form a well in the center of the bowl, then add 2 tbsp of the olive oil and the honey water mixture. If using a stand mixer, add the olive oil and honey water while the mixer runs on low speed, or until the dough forms into a ball. The dough should be thick and slightly sticky. If the dough is too sticky, add more flour about 1 tablespoon at a time.
- Scrape the dough into a lightly floured surface and gently knead it into a smooth ball. Grease a large bowl with the remaining olive oil add the dough ball and cover. Place the dough in the warmest area of the kitchen for 1-2 hours, or until it has doubled in size.
- Turn the dough out onto a lightly floured surface and divide it into two pieces. Cover each dough ball lightly with plastic wrap and allow it to sit for about 10 minutes to rest.
- When ready to make the pizza, preheat the oven to 450°F, or as high as you can get it. Prepare a 12″ pan by lightly sprinkling with cornmeal (optional). Prepare a work surface by sprinkling lightly with flour. Then, using your hands or a rolling pin, stretch out and flatten the pizza dough ball into a 12-inch circle, removing air bubbles as you go. I like to pinch and pull the air bubbles to pop them. Note: If the dough is not stretching stop working the dough ball. Cover the dough again for another 5 to 10 minutes, then try again.
- Transfer the pizza dough to the prepared pan and brush the dough with butter or oil if desired. Top the pizza with sauce, cheese, and/or other toppings.
- Bake in the oven at 450°F, or as high as you can get it until the pizza is cooked and the dough is golden, about 14-15 minutes. Slice and serve immediately.
Notes
- The amount of water used may vary based on the climate and seasons. Please note you may need a smaller amount of water in the summer (humid climate), or need more water in winter (or drier climate)
- Overheating the water could kill the yeast resulting in a dough that will not rise. The best way to ensure your water is at the correct temperature is to use a food-grade thermometer. It should be between 108-110°F.
- Bread flour has more gluten, giving you a crispier crust. If you do not have bread flour, all-purpose flour will work, giving you a chewier crust that is still delicious.
- If the dough is too sticky, add more flour about 1 tablespoon at a time.
- Gluten-free: To make this recipe gluten-free, swap the all-purpose flour or bread flour for a gluten-free flour of choice.
- If the dough is not stretching stop working the dough ball. Cover the dough again for another 5 to 10 minutes, then try again.
Did you make this recipe?
Great! Now let me know how you liked it. Are you a pizza lover you are too? Follow me on YouTube, Pinterest, and Instagram. You can also sign up for my newsletter for the latest updates. Tag @sheaddsflavor on Instagram and hashtag it #sheaddsflavor to share your creations with me. I can’t wait to see your photos!
While I have you here… may I suggest a few for you to try next:
Until next time. Keep following and commenting. Join me on Youtube next week where I will be cooking up another recipe and maybe telling a few of my terrible jokes! Yes, that’s right.
2 Comments
Although this recipe is given a 5 star by me, I would appreciate the recipe giving an exact amount of water although I’m very familiar the give or take when it comes to hydrating flour but it would help to let us know exactly how much water you used in the recipe. Thank you.
Hi Liz, thank you for your comment! The amount of water is written in the recipe this way on purpose. Climatic humidity as well as time of year (winter vs summer) can effect the amount moisture your dough will need. I make this pizza dough year round. In the winter I may use 1 1/4 cups of water and in the summer I use 1 cup. Thanks again for stopping bye. Happy cooking!