Name: Homemade Pizza & Pizza Dough Recipe
Prep time: 30 min
Cook time: 30 min
Total time: PT-497120H25M9S
Cuisine: Italian
Ingredients: 1 1/2 cups (355 ml) warm water (105°F-115°F); 1 package (2 1/4 teaspoons) active dry yeast; 3 3/4 cups (490g) bread flour; 2 tablespoons extra virgin olive oil (omit if cooking pizza in a wood-fired pizza oven); 2 teaspoons kosher salt; 1 teaspoon sugar; Extra virgin olive oil; Cornmeal (to help slide the pizza onto the pizza stone); Tomato sauce (smooth or pureed); Firm mozzarella cheese, grated; Fresh soft mozzarella cheese, separated into small clumps; Fontina cheese, grated; Parmesan cheese, grated; Feta cheese, crumbled; Mushrooms, very thinly sliced if raw, otherwise first sautéed; Bell peppers, stems and seeds removed, very thinly sliced; Italian pepperoncini, thinly sliced; Italian sausage, cooked ahead and crumbled; Sliced black olives; Chopped fresh basil; Baby arugula, tossed in a little olive oil, added as pizza comes out of the oven; Pesto; Pepperoni, thinly sliced; Onions, thinly sliced raw or caramelized; Ham, thinly sliced

Jump to Recipe·5 from 17 reviews

If you’ve ever dreamed of pulling a hot, golden homemade pizza fresh from your oven that’s got the perfect crust, melty cheese, and your favorite toppings, then you’re in the right place. This recipe for Homemade Pizza & Pizza Dough will guide you through making your own dough from scratch and turning it into two delicious 10-inch pies that taste better than anything takeout can offer. The magic lies in simple, fresh ingredients combined with a little patience, and I promise it’s worth every minute.

Homemade Pizza & Pizza Dough Recipe - Recipe Image

Ingredients You’ll Need

These ingredients may seem straightforward, but each one is crucial for that authentic pizza flavor and texture you crave. From the flour that gives the dough structure to the olive oil that adds tenderness and flavor, every element plays a significant role in your homemade pizza journey.

Warm water (105°F-115°F): Activates the yeast for a perfect rise.
Active dry yeast: The key to fluffy, airy dough that will rise beautifully.
Bread flour: Gives your dough the chewy texture characteristic of great pizza crust.
Extra virgin olive oil: Adds richness and keeps the crust tender; omit when using a wood-fired oven for best results.
Kosher salt: Enhances flavor and strengthens the dough.
Sugar: Feeds the yeast and helps achieve a golden crust.
Tomato sauce: Provides that classic tangy base for your toppings.
Firm mozzarella cheese, grated: Melts beautifully and creates that irresistible cheese pull.
Fresh soft mozzarella: Adds creaminess and a fresh note to the pizza.
Fontina cheese: Offers a subtle nuttiness to round out the cheese blend.
Parmesan cheese: Brings a salty, savory punch to the final topping.
Feta cheese: Adds a tangy, crumbly contrast.
Various toppings like mushrooms, bell peppers, olives, sausage, basil, arugula, pesto, pepperoni, onions, ham: Customize your pizza with your favorite flavors and textures.
Cornmeal: Helps slide your pizza easily onto the hot stone without sticking.

How to Make Homemade Pizza & Pizza Dough

Step 1: Proof the Yeast

Start by waking up the yeast with warm water. Pour 1 1/2 cups of water that’s between 105 and 115 degrees Fahrenheit into a large bowl, sprinkle the yeast over the top, and let it sit for about 5 minutes. You’ll know it’s ready when it gets foamy on the surface; this means the yeast is alive and kicking, ready to make your dough rise beautifully.

Step 2: Mix and Knead the Dough

Once your yeast is proofed, add the bread flour, salt, sugar, and olive oil to the bowl. Using a stand mixer with the dough hook attachment, mix everything on low to medium speed for 7 to 10 minutes until the dough is smooth, a bit sticky, and elastic. If you don’t have a mixer, this is a great opportunity to work the dough by hand – the kneading process is so therapeutic! If your dough feels too wet, sprinkle in a little flour carefully, but keep it slightly tacky; that’s the secret to tender crust.

Step 3: Let the Dough Rise

Lightly oil a large bowl, place your dough inside, and turn it around so it gets a little coating of oil. Then cover the bowl with plastic wrap. You can choose how long to let your dough rise depending on your schedule and desired flavor. A quick rise takes about 90 minutes in a warm spot, perfect if you’re eager to cook. But if you have time, slow ferment it in the fridge for 8 to 24 hours to develop complex flavors and a beautiful texture in your crust.

Step 4: Prepare and Shape the Dough

Before baking, preheat your oven with a pizza stone inside to 475°F for at least 30 minutes. Divide your dough into two equal balls, let them rest for 15 minutes, then stretch each one gently by hand on a floured surface into a round shape about 10 to 12 inches wide. Press your fingertips all over the dough to create little dimples that will keep air bubbles at bay and brush the surface with olive oil to keep everything crisp under the sauce. Let your dough relax again before loading it with toppings.

Step 5: Add Sauce, Cheese, and Toppings

Lightly sprinkle cornmeal on your pizza peel or flat baking sheet—it acts like tiny ball bearings, helping your pizza slide onto the hot stone easily. Spread a thin layer of tomato sauce, sprinkle a modest handful of your chosen cheeses, and carefully arrange your toppings so the crust bakes nice and crisp. Remember, less is more when it comes to toppings; overloading can lead to soggy pizza, and we don’t want that.

Step 6: Bake Your Pizza

Carefully slide your assembled pizza onto the preheated stone. Bake until the crust is shimmering golden brown and the cheese is bubbly and just starting to brown, about 10 to 15 minutes. For an extra touch, add a sprinkle of Parmesan or fresh basil as soon as it comes out of the oven. Then slice, serve, and savor the fruits of your labor.

How to Serve Homemade Pizza & Pizza Dough

Garnishes

After baking, fresh garnishes can elevate your homemade pizza to something extraordinary. Toss in bright baby arugula drizzled with a touch of olive oil, sprinkle torn fresh basil leaves for a burst of herbal aroma, or add a drizzle of pesto for an irresistible pop of color and flavor. These finishing touches add freshness that balances the rich, cheesy goodness of your pizza.

Side Dishes

A homemade pizza feast deserves delicious companions. Think crisp Caesar salad, garlic rosemary roasted potatoes, or a simple antipasto platter featuring marinated olives, artichoke hearts, and cured meats. These sides complement the pizza without competing, creating a well-rounded and satisfying meal to enjoy with friends and family.

Creative Ways to Present

For a fun twist, slice your pizza into bite-sized squares for party finger food or serve as a rustic flatbread-style pizza with a variety of dipping sauces on the side. You can also create personalized mini pizzas by sharing out the dough into smaller balls and letting everyone top their own. It turns pizza night into an interactive celebration everyone will love.

Make Ahead and Storage

Storing Leftovers

If you’ve got leftover pizza, don’t fret! Wrap individual slices tightly in plastic wrap or foil, then store in the fridge for up to 3 days. Proper wrapping keeps your pizza crust from drying out and the cheese from getting rubbery, so reheated slices feel almost as good as fresh-baked.

Freezing

You can freeze extra homemade pizza dough by dividing it into balls, wrapping each tightly in plastic wrap, then placing in a freezer bag for up to 3 months. When you’re ready to use, thaw in the refrigerator overnight and let it come to room temperature before stretching and baking. This way, you always have pizza dough ready for a spontaneous pizza night.

Reheating

To bring leftover pizza back to life, heat it in a skillet over medium heat for a few minutes to crisp up the crust, then cover with a lid to warm the cheese perfectly. Alternatively, bake slices in a 375°F oven on a baking sheet for 5 to 7 minutes. Avoid microwaves if you want to retain that lovely crispy edge.

FAQs

Can I use all-purpose flour instead of bread flour for the pizza dough?

While bread flour is ideal for its high protein content that creates a chewy crust, all-purpose flour can work in a pinch. The crust might be a bit less elastic and tender, but still delicious. Just expect a slightly different texture.

How long can I let the dough rise for best flavor?

The longer the rise, up to 24 hours in the refrigerator, the more complex and flavorful your dough will be. Short rises work fine too, but slow fermentation develops those wonderful subtle tastes and a beautiful crust.

Do I have to use a pizza stone?

A pizza stone helps achieve a crisper crust by evenly distributing heat, but if you don’t have one, a thick baking sheet or pizza pan will do. Just preheat it in the oven beforehand for the best results.

Can I make this dough without a stand mixer?

Absolutely! Mixing and kneading by hand is a great way to connect with your dough. Knead on a floured surface for about 10 minutes until it becomes smooth and elastic.

What’s the best way to prevent soggy pizza crust?

Brush your dough with a thin layer of olive oil before adding sauce and toppings. Also, avoid overloading your pizza with too many wet ingredients or cheese. This helps keep the crust crisp and delicious every time.

Final Thoughts

Making Homemade Pizza & Pizza Dough from scratch is such a rewarding experience that elevates your pizza nights beyond delivery. With just a handful of simple ingredients and a little love, you create something incredible from scratch that everyone will rave about. So grab your mixing bowl, dust off that pizza stone, and get ready to impress — your ultimate pizza adventure starts today!