Name: Easy Homemade Pizza Dough
Prep time: 10 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 1 cup warm water (about 105°F / 40°C); 1 tablespoon granulated sugar; 1 tablespoon active dry yeast; 1 tablespoon olive oil; 2 to 2 ½ cups all-purpose flour; 1 teaspoon fine sea salt

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This easy homemade pizza dough recipe gives me soft, chewy, and flavorful crust every single time. I love how simple it is to prepare, and with just a handful of pantry staples, I can have pizza night at home without much effort.

Easy Homemade Pizza Dough

Why You’ll Love This Recipe

I like this recipe because it’s straightforward and reliable. The dough rises beautifully, making it perfect for both thin and thick crust pizzas. I enjoy how versatile it is—I can shape it into a classic round pizza, make calzones, or even use it for breadsticks. Since it only needs one hour to rise, I can whip up pizza from scratch on busy weeknights without stressing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup warm water (about 105°F / 40°C)
1 tablespoon granulated sugar
1 tablespoon active dry yeast
1 tablespoon olive oil
2 to 2 ½ cups all-purpose flour
1 teaspoon fine sea salt

Directions

In a large bowl, mix the warm water and sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes until foamy.
Add the olive oil, 2 cups of flour, and salt. Stir until a rough dough forms.
Turn the dough onto a lightly floured surface and knead for 6–8 minutes, adding more flour as needed, until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 1 hour or until doubled in size.
Punch the dough down, shape it into a ball, and let it rest for 10 minutes before rolling it out for pizza.

Servings and timing

This recipe makes enough dough for one 12–14 inch pizza, serving about 2–3 people. It takes around 10 minutes to prep, 1 hour to rise, and a few extra minutes to rest before shaping. In total, I can have pizza dough ready in about 1 hour and 20 minutes.

Variations

Sometimes I swap part of the all-purpose flour with whole wheat flour for a heartier crust. If I want extra flavor, I mix in dried herbs like oregano, basil, or garlic powder right into the dough. I also enjoy brushing the edges with olive oil and a sprinkle of sea salt before baking for a golden, flavorful crust.

storage/reheating

I store unused dough tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze the dough after the first rise by wrapping it well and keeping it in a freezer bag for up to 3 months. When I’m ready to use it, I thaw it in the fridge overnight, then let it come to room temperature before rolling out.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, I can use instant yeast. I just mix it directly with the flour and skip the proofing step.

How do I know if my yeast is still active?

I know my yeast is good if it becomes foamy after sitting in warm water with sugar for 5–10 minutes. If nothing happens, I use fresh yeast.

Can I make this dough ahead of time?

Yes, I often make the dough ahead and keep it in the fridge for up to 3 days. It develops an even better flavor as it rests.

Do I need a pizza stone to bake the dough?

No, I don’t need one. I usually bake my pizza on a baking sheet or pizza pan, but a stone does give a crispier crust.

How thick should I roll out the dough?

It depends on my preference. For thin crust, I roll it out to about 1/8 inch thick. For a thicker, chewier crust, I leave it closer to 1/4 inch.

Conclusion

This easy homemade pizza dough is my go-to base for creating delicious pizzas at home. I love how quickly it comes together and how versatile it is for different styles of pizza. With just a few simple ingredients, I can enjoy fresh, homemade pizza any night of the week.