The Foolproof Homemade Pizza Dough
Flour, yeast, warm water, olive oil, sugar and salt. One bowl, one rise and two 12-inch crusts for pizza night.
- Prep
- 20 min
- Total
- 1 hr 50 min
- Makes
- 2 (12-inch) pizza crusts
Good pizza starts with a dough that is easy to handle. This one uses everyday all-purpose flour, a single packet of yeast and a short rest that makes stretching painless. It works with instant or active dry yeast, and it can wait in the fridge for up to three days.
Before you start
- Weigh the flour if you can. A scooped cup can hold far more flour than a spooned one, which gives you a stiff, tearing dough. Our flour measuring guide explains why.
- Warm, not hot, water. Aim for about 105°F, or comfortably warm on your wrist. Water above 140°F can kill yeast.
- Either yeast works. Instant goes straight into the flour; active dry is happiest dissolved in the water first. More in active dry vs. instant yeast.
The Foolproof Homemade Pizza Dough
- Prep
- 20 min
- Rest & wait
- 1 hr 30 min
- Total
- 1 hr 50 min
- Makes
- 2 (12-inch) pizza crusts
Ingredients
Method
If you are using active dry yeast, stir it and the sugar into the warm water and let it stand for 5 to 10 minutes, until foamy. Instant yeast can skip this step.
In a large bowl, whisk the flour, salt and sugar (and the instant yeast, if using). Add the water and olive oil and stir with a spoon until a shaggy dough forms.
Knead on a lightly floured counter for 8 to 10 minutes, or 5 to 6 minutes with a stand mixer and dough hook, until the dough is smooth and springs back when poked. It should feel slightly tacky but not stick to your hands.
Put the dough in a lightly oiled bowl, turn it to coat, cover and leave in a warm spot until doubled, about 1 to 1 1/2 hours.
Press the dough down, divide it in half and shape each piece into a tight ball. Cover and rest for 15 minutes; relaxed dough stretches without shrinking back.
Stretch or roll each ball into a 12-inch round on parchment or a floured peel, add toppings and bake at 500°F (or your oven’s hottest setting) for 10 to 14 minutes, until the crust is deep golden.
A new recipe from our editors: times are estimates and have not yet been confirmed in our own test kitchen. Use the doneness cues and temperatures above.
Troubleshooting the dough
| What happened | Likely cause | Next time |
|---|---|---|
| Dough did not rise | Water too hot, or old yeast | Test yeast in warm water with a pinch of sugar; it should foam in 10 minutes |
| Dough keeps shrinking back | Gluten has not relaxed | Cover and rest 10 to 15 minutes, then stretch again |
| Crust is dense and bready | Too much flour, or rolled very thick | Weigh the flour and stretch thinner at the center |
| Bottom is pale | Baking surface not hot enough | Preheat a pizza steel, stone or upturned sheet pan for 30 to 45 minutes |
Ready to top it? Try Classic Margherita, Pepperoni Hot Honey or the pizza topping formula. For the crispiest base, read how to get crispy pizza crust at home.
Questions, answered
Can I use active dry yeast instead of instant yeast?
Yes. Use the same 2 1/4 teaspoons, but dissolve it in the warm water with the sugar first and wait until it foams, 5 to 10 minutes.
Why does my pizza dough keep springing back?
The gluten is still tight. Cover the dough and let it rest for 10 to 15 minutes, then stretch again. Cold dough straight from the fridge also resists, so let it warm up first.
How long can pizza dough stay in the fridge?
Up to 3 days in a covered container. It develops more flavor each day. Bring it to room temperature for about an hour before shaping.
Can I make this dough without a stand mixer?
Yes. Hand kneading takes about 8 to 10 minutes. Stop when the dough is smooth and springs back slowly when you press it.
