Homemade Pizza Pizza Dough

Make your own delicious homemade pizza dough from scratch with just a few simple ingredients! This easy recipe yields a soft, chewy crust and a flavorful base for your favorite toppings.

With a little patience, you’ll be enjoying a freshly baked, restaurant-quality pizza right in your own kitchen.

Ingredients

• 1 1/2 cups warm water
• 2 teaspoons active dry yeast
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 teaspoon sugar

Instructions

Combine warm water and yeast in a large mixing bowl, stirring gently to dissolve yeast. Let it sit for 5-7 minutes, or until the mixture becomes frothy.

Add flour, salt, sugar, and olive oil to the bowl, mixing until a shaggy dough forms.

Knead the dough on a floured surface for 5-10 minutes, until it becomes smooth and elastic. Form the dough into a ball and place it in a lightly oiled bowl, turning the dough to coat evenly.

Cover the bowl with plastic wrap and let it rise in a warm, draft-free place for 1-2 hours, or until it has doubled in size.

Punch down the dough and divide it into as many portions as you want to make individual pizzas. Roll out each portion into a thin circle, about 1/4 inch thick.

Place the dough on a baking sheet or pizza stone that has been sprinkled with cornmeal.

Top with your favorite sauce, cheese, and toppings, and bake in a preheated oven at 425°F (220°C) for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Notes

Use warm water that’s not too hot or too cold, as yeast thrives in temperatures between 100°F and 110°F.

Let the yeast mixture sit for the full 5-7 minutes to allow the yeast to activate properly.

You’ll know it’s ready when it becomes frothy and bubbly.

Don’t overmix the dough when combining the ingredients, as this can lead to a tough crust.

Stop mixing as soon as the ingredients come together in a shaggy dough.

When kneading the dough, use a light touch and don’t overwork the dough.

You can also use a stand mixer with a dough hook attachment to make things easier.

Make sure the rising place is warm and draft-free, as this will help the yeast do its job.

Don’t be afraid to get creative with your toppings, and don’t overload the pizza with too many toppings, as this can make the crust soggy.

You can also store any leftover dough in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Just thaw it at room temperature when you’re ready to use it.

Nutrional Value

• Calories: 220
• Total Fat: 3.5g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 200mg
• Total Carbohydrates: 43g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 5g