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Easy Homemade Pizza Dough

This homemade pizza dough makes a crispy exterior and bottom. It holds up perfectly to toppings. It has a great chew that you want in a good pizza dough.

JUST LIKE YOUR FAVORITE PIZZERIA

I think one of the most soothing and relaxing things for me to do is to work with yeast dough. A few years ago I was hesitant about making anything with yeast. It was intimidating and just seemed like a lot of work. All that kneading and waiting for stuff to rise. But I decided to conquer that fear because of my love for all things yeast-y. I think working with dough is a lesson in patience. Also, there really is nothing like a homemade pizza dough. It can truly make or break a pizza!

whole pepperoni pizza shown on a wooden board with one slice being removed.

SOME TIPS FOR MAKING PIZZA DOUGH:

  • Two good rules for working with yeast that I have learned: have active yeast and knead dough until smooth and elastic. That is really the basics right there. I buy a jar of rapid rise yeast and I store it in the fridge. Doing that keeps it fresher, longer.
  • You want to get yeast that says fast-acting or rapid rise. Check the expiration date on the package.
  • If you have a bread machine, this recipe works great in one. Just put all ingredients in your bread machine (add the wet ingredients in first.) Put bread machine on dough setting and allow dough to rise. Once dough has risen, take out and continue with the rest of the recipe.
  • This dough makes a crispy exterior and bottom, it holds it really well, nothing floppy! It also has a great chew that you find in a good pizza dough.
  • For a more “chewy” dough, try using bread flour. It has more gluten and therefore will will produce a softer, chewier dough.
  • This dough can be used for more than traditional pizza. It can be used to make garlic breadsticks. You can also use it to make a sweet pizza, like my Apple Dessert Pizza.
  • You must try this pizza dough with my Homemade Pizza Sauce.
  • This recipe makes two 10-inch pizzas. If you only use one dough ball, just wrap up the other dough ball in plastic wrap and store in the fridge. Use that other dough ball within a week. Dough cannot be frozen.
Homemade Pizza Dough Recipe from The Country Cook, collage showing a fully baked pizza, pizza dough ball and pizza dough spread out on a pizza pan.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • very warm water
  • active dry yeast
  • granulated sugar
  • all-purpose flour
  • kosher salt
  • vegetable oil
homemade pizza dough ingredients: very warm water, active dry yeast, granulated sugar, all-purpose flour, kosher salt, vegetable oil.

HOW TO MAKE HOMEMADE PIZZA DOUGH:

Place the warm water, yeast, and sugar into the body of a stand mixer with the hook attachment. Stir to combine and let it sit for about 5 minutes until a bubbly foam forms on the top of the water.

yeast, warm water and sugar in a clear mixing bowl.

While the yeast is activating, place the flour and salt into a medium-sized bowl and whisk together until combined.

whisking together flour and salt in a bowl.

Once the yeast is activated, pour the flour mixture into the bowl. At slow speed, stir the flour mixture and yeast mixture together until a dough forms, scrape down the sides as needed. Crank the stand mixer up to medium-high and knead the dough for 5-7 minutes. The dough will form a smooth ball. If the dough sticks to the sides or bottom of the mixer while you are kneading, add a small amount of flour at a time, about 1 tablespoon until it no longer sticks.

pizza dough coming together into a bowl in a stand mixer bowl.

On a clean work surface lightly dusted with more flour, knead the dough a few times to form a ball. Place the vegetable oil into a large bowl and grease the sides with the oil.

pizza dough ball shown on a floured wood cutting board.

Place the dough ball into the bowl and roll it around in the oil so it is coated. Cover with plastic wrap and let the dough sit and double in size. About 90 minutes or so.

pizza dough that has risen in a bowl.

Preheat the oven to 450°F. Lightly grease a pizza pan with cooking spray and set aside. With your hands or with a rolling pin, take half of the dough and place it on a lightly floured clean work surface and roll it out into a 10-12 inch circle. Place the dough on the pizza pan and stretch it out to about 10-inches wide.

pizza dough spread out onto a greased round pizza pan.

Add pizza sauce and toppings of your choice.

shredded cheese and pepperoni slices on pizza dough.

Place into the oven and bake for 12-15 minutes until the cheese is browned and the crust is golden around the edges. Optional garlic butter: In a small bowl whisk together the melted butter and garlic powder. Using a pastry brush, brush the pizza crust as soon as you take it out of the oven.

whole pepperoni pizza shown on a wooden board with one slice being removed.

CRAVING MORE RECIPES? GIVE THESE A TRY!

Homemade Pizza Dough Crust recipe

Homemade Pizza Dough

This homemade pizza dough makes a crispy exterior and bottom. It holds up perfectly to toppings. It has a great chew that you want in a good pizza dough.
5 from 3 votes
Print Pin Rate
Course: Breads
Cuisine: American
Keyword: Bread Machine Pizza Dough, Homemade Pizza Dough, Semolina Pizza Dough
Cook Time: 17 minutes
Total Time: 17 minutes
Servings: 2 10-inch pizzas
Calories: 82kcal

Ingredients

Optional garlic butter:

Instructions

  • Place the warm water, yeast, and sugar into the body of a stand mixer with the hook attachment. Stir to combine and let it sit for about 5 minutes until a bubbly foam forms on the top of the water.
  • While the yeast is activating, place the flour and salt into a medium-sized bowl and whisk together until combined.
  • Once the yeast is activated, pour the flour mixture into the bowl. At slow speed, stir the flour mixture and yeast mixture together until a dough forms, scrape down the sides as needed.
  • Crank the stand mixer up to medium-high and knead the dough for 5-7 minutes. The dough will form a smooth ball. If the dough sticks to the sides or bottom of the mixer while you are kneading, add a small amount of flour at a time, about 1 tablespoon until it no longer sticks.
  • On a clean work surface lightly dusted with more flour, knead the dough a few times to form a ball. Place the vegetable oil into a large bowl and grease the sides with the oil.
  • Place the dough ball into the bowl and roll it around in the oil so it is coated. Cover with plastic wrap and let the dough sit and double in size. About 90 minutes.
  • Preheat the oven to 450°F. Lightly grease a pizza pan with cooking spray and set aside.
  • With your hands or with a rolling pin, take half of the dough and place it on a lightly floured clean work surface and roll it out into a 10-12 inch circle.
  • Place the dough on the pizza pan and add toppings of your choice. Place into the oven and bake for 12-15 minutes until the cheese is browned and the crust is golden around the edges.
  • Optional garlic butter: In a small bowl whisk together the melted butter and garlic powder. Using a pastry brush, brush the pizza crust as soon as you take it out of the oven.

Notes

  • Two good rules for working with yeast that I have learned: have active yeast and knead dough until smooth and elastic. That is really the basics right there. I buy a jar of rapid rise yeast and I store it in the fridge. Doing that keeps it fresher, longer. 
  • You want to get yeast that says fast-acting or rapid rise. Check the expiration date on the package.
  • If you have a bread machine, this recipe works great in one. Just put all ingredients in your bread machine (add the wet ingredients in first.) Put bread machine on dough setting and allow dough to rise. Once dough has risen, take out and continue with the rest of the recipe.
  • This dough makes a crispy exterior and bottom, it holds it really well, nothing floppy! It also has a great chew that you find in a good pizza dough.
  • For a more “chewy” dough, try using bread flour. It has more gluten and therefore will will produce a softer, chewier dough.
  • This dough can be used for more than traditional pizza. It can be used to make garlic breadsticks. You can also use it to make a sweet pizza, like my APPLE DESSERT PIZZA.
  • This recipe makes two 10-inch pizzas. If you only use one dough ball, just wrap up the other dough ball in plastic wrap and store in the fridge. Use that other dough ball within a week. Dough cannot be frozen.

 

Nutrition

Calories: 82kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 60mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Originally published: January 2012
Updated & republished: April 2021

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37 Comments

  1. Maybe you can help me….I’ve made this a few times and I keep having the same problem. No matter how long I cook it, it never gets done in the center. The crust and a couple inches in is fine but the rest of the center is completely undone. I actually burnt the crust on o e try to get the center done. Any idea what is hPpening?

    1. Hey Cinderella! So, it could possibly be two things. Usually it’s because the crust is too thick in the center of the pizza and not enough is spread to the outer edges. Also, chances are, the toppings are too thick. For example, a lot of sauce, a lot of cheeses and other toppings. The heat takes longer to penetrate. So, a couple of tips. You should be baking your pie on an upper shelf. Try to resist opening the oven while it’s cooking. Also, you can “par-bake” the crust for a few minutes before putting on any toppings. Just a few minutes, then take it out, add your toppings then pop it back in until the outer crust is golden and cheese is melted. Hope that helps some!:)

  2. I’m hoping you can help me. I’ve never been able to work with yeast dough. The yeast blooms, the flour mixture comes together nicely but one I start needing it never gets “smooth and elastic”. From the very first kneed it just keeps getting harder and less elastic. Like I said, it’s not a matter of over kneeding it starts to happen from the very start. What am I doing wrong. TIA

    1. Hi Tara, this is a really tough one since it’s really hard to know unless I am there with you while you are making it. It sounds like you are doing everything correctly. The dough should get hard. The more you knead it, the harder it should get to try and knead it. That is activating the gluten. What kind of flour are you using? I love semolina flour but it doesn’t always get super smooth and that’s okay. Kept kneading until it becomes too difficult to knead anymore. How has it been baking up for you? Is it hard, chewy, soft or what?

  3. 5 stars
    Brandie I love this recipe! It’s easy and delicious! I’ve made it about 4 times now and it works EVERY time! Thank you for turning me on to a really much appreciated pizza crust! My husband says the same!????????????

  4. 5 stars
    I have been making pizza dough for many years. However, I never found the perfect recipe until now. Thanks very much.

  5. This looks like what I have been looking for…. However, I am just a bit confused about the yeast process. It was my understanding that rapid rise yeast did not need proofing . I just wanted to make sure I am to use rapid rise as I think I read 'active yeast' in your recipe as well and I became confused. I don't think they are the same. Thank you if you can clarify that for me.

  6. You are so inspiring with all your recipes. I was the oldest of 4 girls and my Mom didn't cook much from scratch. If it didn't come from a box or package she didn't fool with it. I love to cook and try new recipes. I will be spending lots of time here gathering ideas and recipes. Bless you!

  7. one of the best tutorials i've seen! i'm feeling especially brave after this post; maybe i'll make some homemade dough after years of yeast intimidation!