Homemade Pizza Dough doesn’t get easier or more reliable than this. It’s soft, stretchy, and bakes up with that chewy center and golden edge everyone loves. The flavor is balanced, the texture is spot on, and it comes together with basic pantry staples. I tested it with different flours and rise times until it nailed that perfect consistency every single time. I even figured out the exact kneading sweet spot to get that soft, stretchy dough just right. You’ll love how simple it is to make, and how good it tastes. Don’t believe me? Just take a look at the 700+ 5-star reviews it’s received over the years.
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If you’re looking for a whole wheat option try my Whole Wheat Pizza Dough Recipe. And if you don’t want to make 2 full pizzas, check out my Small Batch Pizza Dough Recipe that is perfect for one or two people!
Ingredient Notes + Variations
This homemade pizza dough uses pantry basics, but it’s the ratio and technique that makes the difference. Each ingredient plays a role in giving the dough that ideal chewy-crisp texture.
- Bread flour – Higher protein than all-purpose, so you’ll get that satisfying chew. If it’s humid where you are, you might not need all 3 cups.
- Warm water – Make sure it’s around 107–110° F. Too cold and the yeast won’t wake up, too hot and your yeast won’t activate.
- Yeast – fast acting or regular active dry yeast is fine.
- Honey – to help activate the yeast. You can use granulated sugar in a pinch.
- Olive Oil – Adds richness to the dough and keeps it tender. It also helps the crust crisp up just enough without drying out.
Pro Tip: I recommend using bread flour for pizza dough because the higher gluten content (12-14%) gives it that ideal chewy texture. If you only have all-purpose flour, it still works… just knead it a bit longer to develop more gluten and you’ll be good to go.
How to Make Homemade Pizza Dough
This pizza dough recipe is straightforward, and you don’t need any fancy equipment (though a stand mixer makes things easier). The key is watching your dough’s texture as you go. Don’t dump in all the flour at once. For full recipe details, including ingredients needed and measurements, see the printable recipe card down below.
Step 1: Proof the Yeast
Combine warm water, honey + yeast and let it sit until it starts to foam.
Step 2: Mix the Dough
Add salt, olive oil, and half the flour. Stir together + add the rest gradually.
Use a stand mixer or knead by hand until the dough is smooth and elastic.
Step 3: Let it Rise
grease the dough + bowl lightly
cover with plastic wrap
let it rise until doubled (1-2 hours)
How To Use This Pizza Dough
Now you can turn this dough into anything your little heart desires (I highly suggest my super popular Homemade Stromboli). Divide into 2 separate dough balls if you want two 12″ pizzas, which is what this recipe makes. Feel free to divide them again for personal pan pizzas so everyone can choose their favorite toppings! If you only want to halve the recipe, I’ve made it really easy for you with this Small Batch Pizza Dough recipe. Or try my Whole Wheat Pizza Dough Recipe.
Your pizza dough should be easy to work with and be easily pressed out and formed into round pizzas. You can either use a rolling pin, use your fingers to stretch and press out the dough into a round shape or you can try tossing the pizza dough up in the air (like they do at those old school pizzerias) and use the back of your hands (think loose fists) to stretch the dough into shape. Boom. Hand tossed pizza!
Tips for Success
- Use a thermometer to check your water temp. Guessing can throw off the whole dough. Aim for 107-110° F.
- If your dough’s too sticky, add flour 1 tablespoon at a time.
- Let it rise somewhere warm (but not hot) like inside your oven with the light on.
- Don’t rush the kneading. It builds the gluten that makes pizza dough stretchy.
- If using later, refrigerate after the first rise to make it easier to handle.
- Use a Pizza Stone – This is a great pizza stone. Put it in your cold oven, and then crank that baby up to the hottest temperature it will go to. For me, it was 500° F. Let the stone preheat in that extremely hot oven for at least 30 minutes before using. That will really give you a crispy crust like you get at the restaurants. If you don’t have a pizza stone use an upside-down baking sheet.
How to Use This Pizza Dough
- Pizza Bubble Bread – Soft, pull-apart pieces loaded with cheese and pepperoni.
- Cheesy Bread Recipe with Pizza Dough – Buttery, cheesy, and the ultimate pizza night side.
- Bruschetta Pizza – Fresh tomatoes, basil, and balsamic for a lighter pizza option.
- Pepperoni Knots – Twisted, baked, and brushed with garlic butter.
- Cinnamon Twists – Sweet, buttery, and finished with a drizzle of icing.
This pizza dough is the kind of recipe you’ll memorize after making it twice. It’s that easy, and it delivers every single time. The printable recipe is below. Have a great day, friends!
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