This homemade pizza dough recipe is great for beginners and yields a soft, chewy crust. Skip delivery because you need just 6 ingredients!

Hey there, pizza lover! Ready to ditch the delivery guy and make your own pizza magic? This super simple dough recipe is perfect for beginners. It's soft, chewy, and has that perfect crispy edge. Trust me, it's a crowd-pleaser! All you need are 6 basic ingredients to get started. Let's get cooking

Prep Time 2 hours/15 minutes

Cook Time 15 minutes

Total Time 2 hours/30 minutes

Bread Dough for Beginners

This is a simple dough recipe for those just starting out. You'll only need 6 essential ingredients, and a little cornmeal for the pan (optional). Most of the work is done while the dough rises. You might question... why bother when you can just buy frozen pizza dough? Frozen dough is definitely convenient, but homemade crust has a flavor and texture that can't be matched by store-bought options. Plus, you can use this dough for cheesy breadsticks as well!

If you've ever made homemade bagels or sandwich bread, you'll find pizza dough even easier to make as it requires fewer steps and less time.

Overview: Ingredients

Every pizza journey starts with a few key ingredients: flour, yeast, water, salt, and olive oil. Let's dive into the specific ingredients that make my homemade pizza crust so delicious. The complete recipe is provided below.

• Yeast: I use Platinum Yeast from Red Star, a reliable instant yeast that strengthens the dough and simplifies the process. One standard packet (2¼ teaspoons) is sufficient.
• Water: Warm water, around 100-110°F, is ideal for activating the yeast and speeding up rise time. I've found that 1⅓ cups is the perfect amount for this recipe.
• Flour: Unbleached all-purpose flour is the best choice for this recipe. For a chewier crust, substitute bread flour. If you prefer a healthier option, try my whole wheat pizza dough recipe.
• Oil: A couple of tablespoons of extra virgin olive oil adds flavor to the dough. Brushing the dough with olive oil before adding toppings helps prevent a soggy crust.
• Salt: Salt enhances the flavor of the dough.
• Sugar: One tablespoon of sugar activates the yeast and tenderizes the dough, especially when combined with olive oil.
• Cornmeal: While not a dough ingredient, cornmeal is essential for dusting the pizza pan. It adds a touch of flavor and crispiness to the crust, similar to many popular delivery pizzas.

Optional Flavor Boost: For added flavor, consider incorporating 1 teaspoon each of garlic powder and Italian seasoning blend into the flour mixture.

Lean Dough for a Crusty Pizza

Pizza dough, like other artisanal breads like bagels, focaccia, and sourdough, relies on a lean dough. This means it doesn't contain eggs or butter, resulting in a crisp, crusty exterior. While I recommend adding a touch of olive oil for flavor and a slightly softer interior, the lean dough is the key to a classic pizza experience.

In contrast, rich doughs, used for items like dinner rolls, cinnamon rolls, and breadsticks, incorporate fat to create a softer, more indulgent texture.

How to Make Easy Pizza Dough

1. Mix the Dough: Combine the dough ingredients by hand or using a mixer. Follow the step-by-step instructions in the recipe below.
2. Knead the Dough: Knead the dough by hand or with a mixer. I prefer the hands-on approach. If you're new to working with yeast dough, check out my guide on how to knead dough.
3. Rise the Dough: Place the dough in a greased bowl, cover tightly, and let it rise for about 90 minutes or overnight in the refrigerator.
4. Shape the Dough: Punch down the risen dough to release air bubbles. Divide it into two portions and roll each into a 12-inch circle. Cover and let rest while you prepare your toppings.
5. Top the Pizza: Add your favorite pizza toppings.
6. Bake the Pizza: Bake the pizza at a high temperature for approximately 15 minutes.

Involving Young Bakers

Young bakers can have fun and contribute to the pizza-making process. Let them help press the dough into a circle and add their favorite toppings. Who wouldn't love a pizza with a pepperoni smiley face?

Pizza Pan Recommendations

I highly recommend these pizza pans (affiliate links):

• [Link to Pizza Pan 1]
• [Link to Pizza Pan 2]

If you prefer baking on a pizza stone, I've had great results with this one:

• [Link to Pizza Stone]

If you don't have a pizza pan, a regular baking sheet can be used. Grease it with olive oil, sprinkle with cornmeal as instructed below, and press the dough into the desired shape. Aim for a thickness of about 1/2 inch. For a thinner crust, stretch the dough further.

Different Uses for Homemade Pizza Dough(Versatile)

Your homemade pizza dough can be used for a variety of delicious dishes:

• Classic Pizza: Top with your favorite ingredients, such as pepperoni, sausage, mushrooms, onions, and peppers.
• Stuffed Crust Pizza: Fill the crust with cheese or other fillings.
• Pesto Pizza: Spread pesto sauce on the dough before adding toppings.
• Ham and Cheese Pockets: Fold the dough over the filling and bake.
• Pepperoni Pizza Rolls: Roll up small pieces of dough with pepperoni and cheese.
• Stromboli: Fill the dough with various ingredients and roll it up.
• Spinach Artichoke White Pizza: Top with a creamy white sauce, spinach, and artichoke hearts.
• BBQ Chicken Pizza: Spread BBQ sauce on the dough and add grilled chicken and other toppings.
• Garlic Knots: Twist the dough into knots and bake with garlic butter.

Unique Pizza Ideas

• Margherita Pizza: Top with San Marzano tomato sauce, fresh mozzarella, and fresh basil.
• Apple Gorgonzola Pizza: Combine mozzarella, gorgonzola, apple slices, and rosemary.

Let your imagination run wild and experiment with different toppings to create your own unique pizza masterpieces.

Description

Follow these simple steps to create a thick, crispy, and chewy pizza crust at home. This recipe yields enough dough for two 12-inch pizzas. You can freeze half of the dough for future use, making a total of approximately 2 pounds of dough.

Ingredients

• 1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
• 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)*
• 1 Tablespoon (13g) granulated sugar
• 2 Tablespoons (30ml) olive oil, plus more for pan and brushing on dough
• 1 teaspoon salt
• 3 and 1/2 cups (about 450g) unbleached all-purpose flour (spooned & leveled), plus more for hands and surface
• sprinkle of cornmeal for dusting the pan

Instructions

1. Activate the Yeast: In a stand mixer bowl fitted with a dough hook or paddle attachment, combine warm water, yeast, and sugar. Let it sit for 5 minutes to activate the yeast. (If you don't have a stand mixer, use a large bowl and mix by hand with a spoon or spatula.)
2. Add Dry Ingredients: Add olive oil, salt, and flour to the yeast mixture. Mix on low speed for 2 minutes.
3. Knead the Dough: Knead the dough for 5 minutes in the mixer or by hand on a lightly floured surface. If the dough is too sticky, add a teaspoon of flour at a time. The dough should be soft and slightly tacky. To check if it's kneaded enough, perform the windowpane test: Stretch a small piece of dough; if it forms a thin, translucent film without tearing, it's ready.
4. First Rise: Grease a large bowl with oil, place the dough inside, and cover with plastic wrap or a towel. Let it rise in a warm place for 60-90 minutes, or until doubled in size.
5. Preheat Oven: Preheat your oven to 475°F (246°C). If using a pizza stone, place it in the oven to preheat as well.
6. Shape the Pizza: Punch down the risen dough, divide it in half, and shape each half into a 12-inch circle on a lightly floured surface. If the dough shrinks back, let it rest for 5-10 minutes before continuing.
7. Prepare the Pizza: Lightly grease or oil a baking sheet or pizza pan and sprinkle with cornmeal. Place the shaped dough on the prepared pan, creating a lip around the edge. Cover and let it rest while you prepare your toppings.
8. Top and Bake: Poke holes in the dough to prevent bubbling. Brush the top with olive oil, add your desired toppings, and bake for 13-15 minutes, or until the crust is golden brown.
9. Serve and Store: Slice and serve the hot pizza immediately. Leftovers can be stored in the refrigerator or freezer. Baked pizza slices can be frozen up to 3 months.

Freezing:

1. Prepare the Dough: After dividing the risen dough into two balls in step 5 of the recipe, lightly coat each ball with oil.
2. Package: Place each dough ball in a separate zip-top bag, squeezing out the air.
3. Freeze: Store the sealed bags in the freezer for up to 3 months.

Thawing:

1. Refrigerate: Transfer the frozen dough ball to the refrigerator and thaw for 8-12 hours.
2. Rest: Remove the thawed dough from the refrigerator and let it rest at room temperature for 30 minutes before proceeding to step 5 of the recipe.

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