🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 130 (from laksa127)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa130.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/","crawl_time":1775791670,"first_indexed_time":1460594166,"http_code":200,"src_unparsed":"com,sallysbakingaddiction!\/homemade-pizza-crust-recipe\/ s443","src_root_hash":"13937698986422117130","history_drop_reason":null,"meta_title":"Homemade Pizza Dough for Beginners - Sally's Baking","meta_descriptions":["This homemade pizza dough recipe is great for beginners and yields 2 soft, chewy crusts. Skip delivery because you need just 6 ingredients!"],"attrs_boilerpipe_text":"This easy\npizza dough\nrecipe is great for beginners and produces 2 soft and chewy homemade pizza crusts. Skip the pizza delivery because you only need 6 basic ingredients to begin!\nThis recipe is brought to you in partnership with \nRed Star Yeast\n. Originally published in 2013, this pizza dough recipe is a massive fan favorite and you’ll also find it in my New York Times best-selling cookbook,\nSally’s Baking 101\n.\nEvery great pizza begins with a great pizza crust. Some like it thin and crispy, while others prefer a thick and soft crust. This homemade pizza crust has it all: soft & chewy with a delicious crisp and AWESOME flavor. It’s my go-to pizza dough recipe and just a glance at the \nhundreds\n of reviews in the comments section tells me that it’s a favorite for many others too. In fact…\nEasy Dough for Bread Beginners\nThis is a no-fuss dough recipe for beginners. You need just 6 basic ingredients, plus a little cornmeal for preparing the pan. (You can skip that if needed.) Most of the time is hands off as the dough rises. You might wonder…\nwhy\nwaste the time when you can just buy frozen pizza dough?\nFrozen pizza dough is certainly convenient, but from-scratch crust has unbeatable flavor and texture that only comes from fresh dough. And you can use the dough for\ncheese breadsticks\n, too!\nIf you’ve ever made\nhomemade bagels\nor\nsandwich bread\n, you can easily make pizza dough because it’s quicker, easier, and requires fewer steps.\nReader, Andy, commented:\n“Super easy, super fast, super good! I don’t like doughy thick pizzas and I find with this recipe that I can make them thin and crunchy, I love how easy it is. I make pizza once or twice a month! Haven’t bought one for quite some time now!\n★★★★★\n“\nOverview: Homemade Pizza Dough Ingredients\nAll pizza dough starts with the same basic ingredients: flour, yeast, water, salt, and olive oil.\nYeast:\n I use \nPlatinum Yeast from Red Sta\nr\n. I have the best results when I use this instant yeast. The Platinum yeast is fantastic because its careful formula strengthens your dough and makes working with yeast simple. You only need 1 standard packet of yeast (2 and 1\/4 teaspoons) to get the job done.\nWater:\nI tested this pizza dough recipe with different amounts of water. 1 and 1\/3 cups is the perfect amount. Use warm water to cut down on rise time, about 100-110°F. Anything over 130ºF kills the yeast.\nFlour: \nUse unbleached all-purpose white flour in this recipe. Bleaching the flour strips away some of the protein, which will affect how much water the flour absorbs. You can substitute bread flour for a chewier pizza crust. If you love whole grain bread, try this\nwhole wheat pizza dough\ninstead.\nOil:\n A couple Tablespoons of extra virgin olive oil adds wonderful flavor to the dough. Don’t forget to brush the dough with olive oil before adding the toppings, which prevents the crust from tasting soggy.\nSalt:\n Salt adds necessary flavor.\nSugar:\n 1 Tablespoon of sugar increases the yeast’s activity and tenderizes the dough, especially when paired with a little olive oil.\nCornmeal: \nCornmeal isn’t in the dough, but it’s used to dust the pizza pan. Cornmeal gives the pizza crust a little extra flavor and crisp. Most delivery pizzas you enjoy have cornmeal on the bottom crust!\nYou could also add 1 teaspoon each garlic powder and Italian seasoning blend to the dough when you add the flour.\nOne reader, Shane, commented:\n“Excellent pizza dough. I add about 1 tbs of garlic powder and Italian herbs to give the dough more flavor as well as 40 grams of cornmeal for a little crunch. It freezes well and makes a nice thin crust.\n★★★★★\n“\nThis is a Lean Bread Dough\nPizza crust, like\nhomemade bagels\n,\nartisan bread\n, and\nfocaccia\n, requires a lean dough. A lean dough doesn’t use eggs or butter. Without the extra fat to make the dough soft, you’re promised a crusty pizza crust. (However, I recommend using some olive oil for flavor and to keep the interior on the softer side.) Recipes like\ndinner rolls\n&\nsweet potato dinner rolls\n,\nhomemade breadsticks\n, and\novernight cinnamon rolls\nrequire fat to yield a “rich dough,” which creates a softer and more dessert-like bread.\nOverview: How to Make Easy Pizza Dough\nMake the dough:\nMix the dough ingredients together by hand or use a hand-held or stand mixer. Do this in steps as described in the written recipe below.\nKnead:\nKnead by hand or with your mixer. I like doing this by hand. If you’re new to yeasted doughs, my \nHow to Knead Dough\n post and video can help with this step.\nRise:\nPlace dough into a greased mixing bowl, cover tightly, and set aside to rise for about 90 minutes or overnight in the refrigerator.\nPunch & shape:\nPunch down risen dough to release air bubbles. Divide in 2. Roll dough out into a 12-inch circle. Cover and rest as you prep the pizza toppings.\nTop it:\nTop with favorite pizza toppings.\nBake:\nBake pizza at a very high temperature for only about 15 minutes.\nYoung bakers\ncan lend a hand AND have fun in the process. Let the kids help you press down the dough and shape into a circle. They can add their cheeses and make pepperoni faces on top of the pie. Who doesn’t love a smiley pizza? 🙂\nFavorite Pizza Pans\nLet me share my top choices for pizza pans just in case you’re shopping for a new one. I use and love (affiliate links) \nthis one\n and \nthis one\n. If you like baking your homemade pizzas on pizza stones, I’ve used \nthis one\n before and it’s wonderful.\nIf you don’t have a pizza pan, use a regular sheet pan. Grease it with olive oil and sprinkle with cornmeal as directed below, and then press the dough into whatever shape that will fit. Make sure the dough is about 1\/2-inch thick. For a thinner pizza, stretch the dough out more.\nHere are the many uses for this homemade pizza dough:\nStuffed Crust Pizza\nPesto Pizza\nHomemade Ham & Cheese Pockets\nPepperoni Pizza Rolls\nStromboli\nSpinach Artichoke White Pizza\nHomemade BBQ Chicken Pizza\nGarlic Knots\nMargherita style (pictured above):\nFor 2 pizzas, when it’s time to top it in step 6 below, top with the following. (Feel free to halve for only 1 pizza.) Make a homemade tomato sauce by blending 1 28-ounce can San Marzano tomatoes, 1 Tablespoon olive oil, pinch of salt, and 2 minced cloves of garlic. Spread on shaped doughs. Top each with 2-3 ounces thinly sliced fresh mozzarella. Bake as directed, and then sprinkle each hot pizza with 2 Tbsp freshly grated parmesan cheese and a handful of roughly chopped fresh basil.\nApple gorgonzola pizza is a favorite:\nFor 1 pizza, when it’s time to top it in step 6 below, top with 1 and 1\/2 cups (6oz or 168g) shredded mozzarella cheese, 8 ounces crumbled gorgonzola cheese, thin slices of apple, then sprinkle with chopped fresh or dried rosemary before baking.\nOr any other pizza topping you love:\n pepperoni, crumbled sausage, black olives, onions, mushrooms, jalapeños, etc\nHere are my\nflatbread pizza crust\n,\nwhole wheat pizza dough\n,\nChicago-style deep dish pizza\n, and\ncold veggie pizza\nrecipes.\nPrint\nDescription\nFollow these basic instructions for a thick, crisp, and chewy pizza crust at home. The recipe yields enough pizza dough for two 12-inch pizzas and you can freeze half of the dough for later. Close to 2 pounds of dough total. This recipe is also in my New York Times best-selling cookbook,\nSally’s Baking 101\n.\nDough\n1\nand 1\/3 cups (320ml)\nwarm water\n(about 110°F\/43°C)\n1 Tablespoon\n(\n13g\n)\ngranulated sugar\n2\nand 1\/4 teaspoons (\n7g\n) Platinum Yeast from Red Star\ninstant yeast\n(1 standard packet)*\n3\nand 1\/2 to 4 cups (438–\n500g\n)\nunbleached all-purpose flour\n(\nspooned & leveled\n), plus more as needed\n2 Tablespoons\n(30ml) extra-virgin\nolive oil\n, plus more for greasing \n1 teaspoon\nsalt\nsprinkle of cornmeal, for dusting the pan\nToppings (halve these amounts if making just 1 pizza)\nextra-virgin\nolive oil\n, for brushing\n2\ngarlic cloves\n, minced (optional)\n1 cup\n(\n250g\n) store-bought\npizza sauce\n4 cups\n(1lb\/\n454g\n)\nshredded mozzarella cheese\nCook Mode\nPrevent your screen from going dark\nWhisk the warm water, granulated sugar, and yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes.\n*If you don’t have a stand mixer,\nsimply use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula in the next step.\nAdd the flour, olive oil, and salt. Beat on medium speed for 2 minutes, until the dough pulls away from the sides of the bowl.\nKnead the dough: \nKeep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my\nHow to Knead Dough\nvideo tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface\/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.\nRise:\nLightly grease a large bowl with oil or nonstick spray—just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60–90 minutes or until double in size. (\nTip:\nFor the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)\nPreheat oven to 475°F (246°C). Allow it to heat for at least 15–20 minutes as you shape the pizza. (If using a pizza stone, place it in the oven to preheat as well.) Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.\nShape the dough:\nWhen the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time. See freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1\/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly for 5–10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal.\nCover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. I suggest pepperoni & green peppers or jalapeño slices,\nHawaiian pizza\n, \npesto pizza\n,\nspinach artichoke white pizza\n, or \nhomemade BBQ chicken pizza\n.\nTop & bake the pizza:\nUsing your fingers, press dents into the surface of the dough to prevent bubbling. Lightly brush olive oil over the top of the crust. Sprinkle with minced garlic (if using), then spread on 1\/2 cup (125g) pizza sauce, and top with 2 cups (227g) shredded mozzarella cheese. Top with any additional toppings of your choice and bake for 13–15 minutes or until the crust is golden brown.\nSlice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. \nNotes\nFreezing Instructions:\nThis recipe yields enough dough for two 12-inch pizzas, a little less than 2 pounds (900g) total. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 1 hour on the counter. Preheat the oven and continue with step 5, punching down the dough to release air if needed.\nOvernight\/All Day Instructions: \nPrepare the dough through step 3, but allow the dough to rise for 8–12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water (about 70°F\/21°C) in the dough, which will slow the dough’s rise and allow for more time.) The slow rise gives the pizza dough wonderful flavor! When ready, continue with step 4. If the dough didn’t quite double in size overnight, let it sit at room temperature for 30–45 minutes before punching down (step 5).\nSpecial Tools\n(affiliate links):\nStand Mixer\nor\nLarge Mixing Bowl\nand\nWooden Spoon\nor\nSilicone Spatula\n|\nDough Scraper\n|\nPizza Pan\nor\nBaking Sheet\n|\nPastry Brush\n|\nPizza Cutter\nYeast:\nRed Star Platinum yeast is an instant yeast. You can use active dry yeast instead. The rise time will be at least 90 minutes. Reference my\nBaking with Yeast Guide\nfor answers to common yeast FAQs.\nPictured Pizza:\n This recipe yields 2 pizzas. For each, top with 1\/2 cup pizza sauce, 2 cups shredded mozzarella cheese, pepperoni slices, thinly sliced green pepper or jalapeño, and a sprinkle of Italian seasoning blend or dried basil.\nRecipe originally published on\nSally’s Baking Addiction\nin 2013\nFAQ: How Can I Make The Dough Ahead of Time?\nPrepare the dough through step 3 above, but allow the dough to rise for 8-12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water in the dough which will slow the dough’s rise and allow for more time.) As a bonus, the slow rise gives the pizza dough wonderful flavor! When ready, continue with step 5 in the recipe above (the shaping step). If the dough didn’t quite double in size when rising, let it sit at room temperature for 30-45 minutes before shaping.\nFAQ: How Do I Freeze Homemade Pizza Dough?\nThis recipe yields two 12-inch pizzas. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months.\nFAQ: How Do I Thaw Frozen Pizza Dough?\nPlace the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Continue with step 5 in the recipe above.","attrs_markdown":"[Skip to content](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#main-content)\n\n[![Cover and edge design of Sally's Baking 101 Cookbook](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2025\/06\/sallys-baking-101-header-200x242-1.png)](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/=https:\/\/sallysbakingaddiction.com\/sallys-baking-101\/)\n\nSally's Baking 101 Cookbook\n\n[Order Today\\!](https:\/\/sallysbakingaddiction.com\/sallys-baking-101\/)\n\n[Sally's Baking](https:\/\/sallysbakingaddiction.com\/)\n\n- [All Recipes](https:\/\/sallysbakingaddiction.com\/recipe-index\/)\n- [Baking Tips](https:\/\/sallysbakingaddiction.com\/category\/baking-tips\/)\n- [Ingredient](https:\/\/sallysbakingaddiction.com\/ingredient-index\/)\n- [Community](https:\/\/sallysbaking.raptive.com\/)\n- [Sally’s Shop](https:\/\/sallysbakingaddiction.com\/baking-tools\/)\n- [Videos](https:\/\/sallysbakingaddiction.com\/category\/video\/)\n\n- [All Recipes](https:\/\/sallysbakingaddiction.com\/recipe-index\/)\n- [Baking Tips](https:\/\/sallysbakingaddiction.com\/category\/baking-tips\/)\n- [Browse By Ingredient](https:\/\/sallysbakingaddiction.com\/ingredient-index\/)\n- [Community](https:\/\/sallysbaking.raptive.com\/)\n- [Sally’s Shop](https:\/\/sallysbakingaddiction.com\/baking-tools\/)\n- [Videos](https:\/\/sallysbakingaddiction.com\/category\/video\/)\n\n- [Sally’s Baking Challenge](https:\/\/sallysbakingaddiction.com\/category\/sallys-baking-traditions\/sallys-baking-challenge\/)\n- [Type](https:\/\/sallysbakingaddiction.com\/recipes\/)\n  Submenu\n  - 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Skip the pizza delivery because you only need 6 basic ingredients to begin\\!*\n\n![pizza dough.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/01\/pizza-dough-recipe-for-beginners.jpg)\n\nThis post may contain affiliate links. Read our [disclosure policy](https:\/\/sallysbakingaddiction.com\/disclosure-policy\/).\n\nThis recipe is brought to you in partnership with [Red Star Yeast](https:\/\/redstaryeast.com\/?utm_source=sallysbakingaddiction.com&utm_medium=influencer&utm_campaign=sallysbakingaddiction&utm_content=homepage). Originally published in 2013, this pizza dough recipe is a massive fan favorite and you’ll also find it in my New York Times best-selling cookbook, [*Sally’s Baking 101*](https:\/\/sallysbakingaddiction.com\/sallys-baking-101\/).\n\nEvery great pizza begins with a great pizza crust. Some like it thin and crispy, while others prefer a thick and soft crust. This homemade pizza crust has it all: soft & chewy with a delicious crisp and AWESOME flavor. It’s my go-to pizza dough recipe and just a glance at the *hundreds* of reviews in the comments section tells me that it’s a favorite for many others too. In fact…\n\n![Homemade pizza cut into slices with a piece being removed](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/01\/homemade-pizza-dough.jpg)\n\n## Easy Dough for Bread Beginners\nThis is a no-fuss dough recipe for beginners. You need just 6 basic ingredients, plus a little cornmeal for preparing the pan. (You can skip that if needed.) Most of the time is hands off as the dough rises. You might wonder… **why** **waste the time when you can just buy frozen pizza dough?** Frozen pizza dough is certainly convenient, but from-scratch crust has unbeatable flavor and texture that only comes from fresh dough. And you can use the dough for [cheese breadsticks](https:\/\/sallysbakingaddiction.com\/cheesy-breadsticks\/), too\\!\n\nIf you’ve ever made [homemade bagels](https:\/\/sallysbakingaddiction.com\/homemade-bagels\/) or [sandwich bread](https:\/\/sallysbakingaddiction.com\/sandwich-bread\/), you can easily make pizza dough because it’s quicker, easier, and requires fewer steps.\n\n> **Reader, Andy, commented:** *“Super easy, super fast, super good! I don’t like doughy thick pizzas and I find with this recipe that I can make them thin and crunchy, I love how easy it is. I make pizza once or twice a month! Haven’t bought one for quite some time now\\!* ★★★★★*“*\n***\n## Overview: Homemade Pizza Dough Ingredients\n*All pizza dough starts with the same basic ingredients: flour, yeast, water, salt, and olive oil.*\n\n1. **Yeast:** I use [Platinum Yeast from Red Sta](https:\/\/redstaryeast.com\/red-star-products\/platinum-yeast\/?utm_source=sallysbakingaddiction.com&utm_medium=influencer&utm_campaign=sallysbakingaddiction&utm_content=platinumyeast)[r](https:\/\/redstaryeast.com\/red-star-products\/platinum-yeast\/?utm_source=sallysbakingaddiction.com&utm_medium=influencer&utm_campaign=sallysbakingaddiction&utm_content=platinumyeast). I have the best results when I use this instant yeast. The Platinum yeast is fantastic because its careful formula strengthens your dough and makes working with yeast simple. You only need 1 standard packet of yeast (2 and 1\/4 teaspoons) to get the job done.\n2. **Water:** I tested this pizza dough recipe with different amounts of water. 1 and 1\/3 cups is the perfect amount. Use warm water to cut down on rise time, about 100-110°F. Anything over 130ºF kills the yeast.\n3. **Flour:** Use unbleached all-purpose white flour in this recipe. Bleaching the flour strips away some of the protein, which will affect how much water the flour absorbs. You can substitute bread flour for a chewier pizza crust. If you love whole grain bread, try this [whole wheat pizza dough](https:\/\/sallysbakingaddiction.com\/whole-wheat-pizza-dough\/) instead.\n4. **Oil:** A couple Tablespoons of extra virgin olive oil adds wonderful flavor to the dough. Don’t forget to brush the dough with olive oil before adding the toppings, which prevents the crust from tasting soggy.\n5. **Salt:** Salt adds necessary flavor.\n6. **Sugar:** 1 Tablespoon of sugar increases the yeast’s activity and tenderizes the dough, especially when paired with a little olive oil.\n7. **Cornmeal:** Cornmeal isn’t in the dough, but it’s used to dust the pizza pan. Cornmeal gives the pizza crust a little extra flavor and crisp. Most delivery pizzas you enjoy have cornmeal on the bottom crust\\!\n\nYou could also add 1 teaspoon each garlic powder and Italian seasoning blend to the dough when you add the flour.\n\n> **One reader, Shane, commented:** *“Excellent pizza dough. I add about 1 tbs of garlic powder and Italian herbs to give the dough more flavor as well as 40 grams of cornmeal for a little crunch. It freezes well and makes a nice thin crust.* ★★★★★*“*\n\n![hand punching down dough in glass bowl.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/01\/easy-pizza-dough-recipe-for-beginners-2-600x900.jpg)\n\n![two balls of dough on floured work surface.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/01\/easy-pizza-dough-recipe-for-beginners-3-600x900.jpg)\n\n![hands shaping pizza dough on pizza pan.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/01\/hands-shaping-pizza-dough.jpg)\n\n## This is a Lean Bread Dough\nPizza crust, like [homemade bagels](https:\/\/sallysbakingaddiction.com\/homemade-bagels\/), [artisan bread](https:\/\/sallysbakingaddiction.com\/homemade-artisan-bread\/), and [focaccia](https:\/\/sallysbakingaddiction.com\/garlic-rosemary-herb-focaccia\/), requires a lean dough. A lean dough doesn’t use eggs or butter. Without the extra fat to make the dough soft, you’re promised a crusty pizza crust. (However, I recommend using some olive oil for flavor and to keep the interior on the softer side.) Recipes like [dinner rolls](https:\/\/sallysbakingaddiction.com\/soft-dinner-rolls\/) & [sweet potato dinner rolls](https:\/\/sallysbakingaddiction.com\/sweet-potato-dinner-rolls\/), [homemade breadsticks](https:\/\/sallysbakingaddiction.com\/homemade-breadsticks\/), and [overnight cinnamon rolls](https:\/\/sallysbakingaddiction.com\/overnight-cinnamon-rolls\/) require fat to yield a “rich dough,” which creates a softer and more dessert-like bread.\n***\n## Overview: How to Make Easy Pizza Dough\n- **Make the dough:** Mix the dough ingredients together by hand or use a hand-held or stand mixer. Do this in steps as described in the written recipe below.\n- **Knead:** Knead by hand or with your mixer. I like doing this by hand. If you’re new to yeasted doughs, my [How to Knead Dough](https:\/\/sallysbakingaddiction.com\/how-to-knead-dough\/) post and video can help with this step.\n- **Rise:** Place dough into a greased mixing bowl, cover tightly, and set aside to rise for about 90 minutes or overnight in the refrigerator.\n- **Punch & shape:** Punch down risen dough to release air bubbles. Divide in 2. Roll dough out into a 12-inch circle. Cover and rest as you prep the pizza toppings.\n- **Top it:** Top with favorite pizza toppings.\n- **Bake:** Bake pizza at a very high temperature for only about 15 minutes.\n\n![Pizza dough with toppings before baking](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/01\/pizza-dough-with-toppings.jpg)\n\n![Homemade pizza on baking sheet](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/01\/homemade-pizza-dough-2.jpg)\n\n**Young bakers** can lend a hand AND have fun in the process. Let the kids help you press down the dough and shape into a circle. They can add their cheeses and make pepperoni faces on top of the pie. Who doesn’t love a smiley pizza? 🙂\n***\n## Favorite Pizza Pans\nLet me share my top choices for pizza pans just in case you’re shopping for a new one. I use and love (affiliate links) [this one](https:\/\/rstyle.me\/+QuKtK4xHdPWy5xSYDSEwSQ) and [this one](https:\/\/amzn.to\/3r9EV94). If you like baking your homemade pizzas on pizza stones, I’ve used [this one](https:\/\/amzn.to\/3tSRKr4) before and it’s wonderful.\n\nIf you don’t have a pizza pan, use a regular sheet pan. Grease it with olive oil and sprinkle with cornmeal as directed below, and then press the dough into whatever shape that will fit. Make sure the dough is about 1\/2-inch thick. For a thinner pizza, stretch the dough out more.\n\n![baked cheese pizza on homemade dough with fresh basil.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/01\/pizza-dough-2.jpg)\n\n## Uses for Homemade Pizza Dough\n*Here are the many uses for this homemade pizza dough:*\n\n- [Stuffed Crust Pizza](https:\/\/sallysbakingaddiction.com\/how-to-make-stuffed-crust-pizza\/)\n- [Pesto Pizza](https:\/\/sallysbakingaddiction.com\/pesto-pizza\/)\n- [Homemade Ham & Cheese Pockets](https:\/\/sallysbakingaddiction.com\/homemade-ham-cheese-pockets\/)\n- [Pepperoni Pizza Rolls](https:\/\/sallysbakingaddiction.com\/pepperoni-pizza-rolls\/)\n- [Stromboli](https:\/\/sallysbakingaddiction.com\/homemade-stromboli\/)\n- [Spinach Artichoke White Pizza](https:\/\/sallysbakingaddiction.com\/spinach-artichoke-white-cheese-pizza\/)\n- [Homemade BBQ Chicken Pizza](https:\/\/sallysbakingaddiction.com\/homemade-bbq-chicken-pizza\/)\n- [Garlic Knots](https:\/\/sallysbakingaddiction.com\/garlic-knots-recipe\/)\n- **Margherita style (pictured above):** For 2 pizzas, when it’s time to top it in step 6 below, top with the following. (Feel free to halve for only 1 pizza.) Make a homemade tomato sauce by blending 1 28-ounce can San Marzano tomatoes, 1 Tablespoon olive oil, pinch of salt, and 2 minced cloves of garlic. Spread on shaped doughs. Top each with 2-3 ounces thinly sliced fresh mozzarella. Bake as directed, and then sprinkle each hot pizza with 2 Tbsp freshly grated parmesan cheese and a handful of roughly chopped fresh basil.\n- **Apple gorgonzola pizza is a favorite:** For 1 pizza, when it’s time to top it in step 6 below, top with 1 and 1\/2 cups (6oz or 168g) shredded mozzarella cheese, 8 ounces crumbled gorgonzola cheese, thin slices of apple, then sprinkle with chopped fresh or dried rosemary before baking.\n- **Or any other pizza topping you love:** pepperoni, crumbled sausage, black olives, onions, mushrooms, jalapeños, etc\n\nHere are my [flatbread pizza crust](https:\/\/sallysbakingaddiction.com\/zucchini-herbed-ricotta-flatbread\/), [whole wheat pizza dough](https:\/\/sallysbakingaddiction.com\/whole-wheat-pizza-dough\/), [Chicago-style deep dish pizza](https:\/\/sallysbakingaddiction.com\/how-to-make-chicago-style-deep-dish-pizza\/), and [cold veggie pizza](https:\/\/sallysbakingaddiction.com\/veggie-pizza\/) recipes.\n\n[Print](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/print\/66436\/)\n\nclock icon\n\ncutlery icon\n\nflag icon\n\nfolder icon\n\ninstagram icon\n\npinterest icon\n\nfacebook icon\n\nprint icon\n\nsquares icon\n\nheart icon\n\nheart solid icon\n\n![pizza dough.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/01\/pizza-dough-on-floured-counter-265x265.jpg)\n\n## Easy Homemade Pizza Dough\n*5 Stars*     *4 Stars*     *3 Stars*     *2 Stars*     *1 Star*\n\n4\\.8 from 1023 reviews\n\n- Author: [Sally McKenney](https:\/\/sallysbakingaddiction.com\/about-sally-mckenney\/)\n- Prep Time:\n  2 hours, 15 minutes\n- Cook Time:\n  15 minutes\n- Total Time:\n  2 hours, 30 minutes\n- Yield:\n  2 12-inch pizzas\n- Category:\n  Dinner\n- Method:\n  Baking\n- Cuisine:\n  American\n\n[Print Recipe](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/print\/66436\/)\n\n[Save Recipe Recipe Saved]()\n\n***\n### Description\n*Follow these basic instructions for a thick, crisp, and chewy pizza crust at home. The recipe yields enough pizza dough for two 12-inch pizzas and you can freeze half of the dough for later. Close to 2 pounds of dough total. This recipe is also in my New York Times best-selling cookbook, [Sally’s Baking 101](https:\/\/sallysbakingaddiction.com\/sallys-baking-101\/).*\n***\n### Ingredients\n#### Dough\n- 1 and 1\/3 cups (320ml) **warm water** (about 110°F\/43°C)\n- 1 Tablespoon (13g) **granulated sugar**\n- 2 and 1\/4 teaspoons (7g) Platinum Yeast from Red Star **instant yeast** (1 standard packet)\\*\n- 3 and 1\/2 to 4 cups (438–500g) **unbleached all-purpose flour** ([spooned & leveled](https:\/\/sallysbakingaddiction.com\/how-to-measure-baking-ingredients\/)), plus more as needed\n- 2 Tablespoons (30ml) extra-virgin **olive oil**, plus more for greasing\n- 1 teaspoon **salt**\n- sprinkle of cornmeal, for dusting the pan\n#### Toppings (halve these amounts if making just 1 pizza)\n- extra-virgin **olive oil**, for brushing\n- 2 **garlic cloves**, minced (optional)\n- 1 cup (250g) store-bought **pizza sauce**\n- 4 cups (1lb\/454g) **shredded mozzarella cheese**\n\nCook Mode  Prevent your screen from going dark\n***\n### Instructions\n1. Whisk the warm water, granulated sugar, and yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. **\\*If you don’t have a stand mixer,** simply use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula in the next step.\n2. Add the flour, olive oil, and salt. Beat on medium speed for 2 minutes, until the dough pulls away from the sides of the bowl.\n3. **Knead the dough:** Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my [How to Knead Dough](https:\/\/sallysbakingaddiction.com\/how-to-knead-dough\/) video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface\/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.\n4. **Rise:** Lightly grease a large bowl with oil or nonstick spray—just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60–90 minutes or until double in size. (**Tip:** For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)\n5. Preheat oven to 475°F (246°C). Allow it to heat for at least 15–20 minutes as you shape the pizza. (If using a pizza stone, place it in the oven to preheat as well.) Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.\n6. **Shape the dough:** When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time. See freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1\/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly for 5–10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal.\n7. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. I suggest pepperoni & green peppers or jalapeño slices, [Hawaiian pizza](https:\/\/sallysbakingaddiction.com\/hawaiian-pizza\/), [pesto pizza](https:\/\/sallysbakingaddiction.com\/pesto-pizza\/), [spinach artichoke white pizza](https:\/\/sallysbakingaddiction.com\/spinach-artichoke-white-cheese-pizza\/), or [homemade BBQ chicken pizza](https:\/\/sallysbakingaddiction.com\/homemade-bbq-chicken-pizza\/).\n8. **Top & bake the pizza:** Using your fingers, press dents into the surface of the dough to prevent bubbling. Lightly brush olive oil over the top of the crust. Sprinkle with minced garlic (if using), then spread on 1\/2 cup (125g) pizza sauce, and top with 2 cups (227g) shredded mozzarella cheese. Top with any additional toppings of your choice and bake for 13–15 minutes or until the crust is golden brown.\n9. Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator.\n\n### Notes\n1. **Freezing Instructions:** This recipe yields enough dough for two 12-inch pizzas, a little less than 2 pounds (900g) total. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 1 hour on the counter. Preheat the oven and continue with step 5, punching down the dough to release air if needed.\n2. **Overnight\/All Day Instructions:** Prepare the dough through step 3, but allow the dough to rise for 8–12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water (about 70°F\/21°C) in the dough, which will slow the dough’s rise and allow for more time.) The slow rise gives the pizza dough wonderful flavor! When ready, continue with step 4. If the dough didn’t quite double in size overnight, let it sit at room temperature for 30–45 minutes before punching down (step 5).\n3. **Special Tools** (affiliate links): [Stand Mixer](http:\/\/rstyle.me\/n\/ch33dwb7kf7) or [Large Mixing Bowl](https:\/\/amzn.to\/3mPQvWq) and [Wooden Spoon](https:\/\/amzn.to\/3mvebNN) or [Silicone Spatula](https:\/\/rstyle.me\/+2pySoGFcnTR3zL6a9o61jQ) \\| [Dough Scraper](https:\/\/amzn.to\/2Z1YMvE) \\| [Pizza Pan](https:\/\/rstyle.me\/+QuKtK4xHdPWy5xSYDSEwSQ) or [Baking Sheet](https:\/\/amzn.to\/3xzOrXO) \\| [Pastry Brush](https:\/\/amzn.to\/3K7P5zM) \\| [Pizza Cutter](https:\/\/amzn.to\/3H7BW81)\n4. **Yeast:** Red Star Platinum yeast is an instant yeast. You can use active dry yeast instead. The rise time will be at least 90 minutes. Reference my [Baking with Yeast Guide](https:\/\/sallysbakingaddiction.com\/baking-with-yeast\/) for answers to common yeast FAQs.\n5. **Pictured Pizza:** This recipe yields 2 pizzas. For each, top with 1\/2 cup pizza sauce, 2 cups shredded mozzarella cheese, pepperoni slices, thinly sliced green pepper or jalapeño, and a sprinkle of Italian seasoning blend or dried basil.\n\nRecipe originally published on [Sally’s Baking Addiction](https:\/\/sallysbakingaddiction.com\/) in 2013\n## FAQ: How Can I Make The Dough Ahead of Time?\nPrepare the dough through step 3 above, but allow the dough to rise for 8-12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water in the dough which will slow the dough’s rise and allow for more time.) As a bonus, the slow rise gives the pizza dough wonderful flavor! When ready, continue with step 5 in the recipe above (the shaping step). If the dough didn’t quite double in size when rising, let it sit at room temperature for 30-45 minutes before shaping.\n***\n## FAQ: How Do I Freeze Homemade Pizza Dough?\nThis recipe yields two 12-inch pizzas. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months.\n***\n## FAQ: How Do I Thaw Frozen Pizza Dough?\nPlace the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Continue with step 5 in the recipe above.\n\n[Pinterest](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/&media=https%3A%2F%2Fsallysbakingaddiction.com%2Fwp-content%2Fuploads%2F2019%2F01%2Fpizza-dough-on-floured-counter.jpg&description=Homemade%20Pizza%20Dough%20Recipe%20for%20Beginners)\n\n[Facebook](http:\/\/www.facebook.com\/share.php?u=https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/&t=Homemade%20Pizza%20Dough%20Recipe%20for%20Beginners)\n\n[Email](<mailto:?body=I thought you might enjoy this post: Homemade Pizza Dough Recipe for Beginners, https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/>)\n\n## You Might Also Like...\n[![serving spoon spooning cornbread chili casserole out of a black cast iron skillet.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2016\/10\/cornbread-chili-casserole-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/cornbread-chili-casserole\/)\n\n[Dinner & Sides](https:\/\/sallysbakingaddiction.com\/category\/savory-recipes\/dinner\/\")\n\n### [Cornbread Chili Casserole](https:\/\/sallysbakingaddiction.com\/cornbread-chili-casserole\/)\n[158 Comments](https:\/\/sallysbakingaddiction.com\/cornbread-chili-casserole\/#comments)\n\n[![sliced pepperoni stromboli](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2020\/12\/pepperoni-stromboli-slices-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/homemade-stromboli\/)\n\n[Savory](https:\/\/sallysbakingaddiction.com\/category\/savory-recipes\/\")\n\n### [How to Make Homemade Stromboli](https:\/\/sallysbakingaddiction.com\/homemade-stromboli\/)\n[1,183 Comments](https:\/\/sallysbakingaddiction.com\/homemade-stromboli\/#comments)\n\n[![Bowl of homemade mac and cheese](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/03\/macaroni-and-cheese-in-bowl-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/macaroni-and-cheese-recipe\/)\n\n[Dinner & Sides](https:\/\/sallysbakingaddiction.com\/category\/savory-recipes\/dinner\/\")\n\n### [Company-Worthy Mac and Cheese Recipe](https:\/\/sallysbakingaddiction.com\/macaroni-and-cheese-recipe\/)\n[103 Comments](https:\/\/sallysbakingaddiction.com\/macaroni-and-cheese-recipe\/#comments)\n\n[![bruschetta tomatoes and cooked sliced chicken over zucchini noodles with fresh basil garnish in cast iron skillet.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2016\/01\/bruschetta-chicken-dinner-with-zucchini-noodles-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/skillet-bruschetta-chicken-dinner\/)\n\n[Dinner & Sides](https:\/\/sallysbakingaddiction.com\/category\/savory-recipes\/dinner\/\")\n\n### [Bruschetta Chicken with Zucchini Noodles](https:\/\/sallysbakingaddiction.com\/skillet-bruschetta-chicken-dinner\/)\n[66 Comments](https:\/\/sallysbakingaddiction.com\/skillet-bruschetta-chicken-dinner\/#comments)\n\n![sally mckenney headshot purple shirt.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2024\/12\/SALLY-HEADSHOT-2024-3.jpg)\n\nAbout the Author\n\n## Sally McKenney\nSally McKenney is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more.\n\n[Read More](https:\/\/sallysbakingaddiction.com\/about-sally-mckenney\/)\n\n## Leave a Comment [Cancel reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n## Reader Comments and Reviews\n1. Jen says:\n   \n   April 9, 2026\n   \n   I accidentally left the dough on the counter overnight instead of putting it in the refrigerator. Is it ruined?\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1476278)\n   1. Trina @ Sally's Baking says:\n      \n      April 9, 2026\n      \n      Hi Jen! It may be over-proofed, which would mean the crust may collapse when baked. Not the worst thing in the world for pizza, though\\!\n      \n      [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1476302)\n2. Beth says:\n   \n   April 9, 2026\n   \n   Could I use whole wheat flour for a healthier dough?\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1476209)\n   1. Beth @ Sally's Baking says:\n      \n      April 9, 2026\n      \n      Hi Beth, try this recipe for [whole wheat pizza dough](https:\/\/sallysbakingaddiction.com\/whole-wheat-pizza-dough\/)\\!\n      \n      [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1476308)\n3. Purple says:\n   \n   April 8, 2026\n   \n   Can I keep the other half of the dough in the fridge for a few days instead of freezing it? If so, how long would it last in the fridge?\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1476124)\n   1. Trina @ Sally's Baking says:\n      \n      April 8, 2026\n      \n      Hi Purple! No, it should not be left that long. The dough can rise in the fridge up to 12 hours, but any longer you risk it over-proofing.\n      \n      [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1476134)\n4. Risa Harris says:\n   \n   April 7, 2026\n   \n   My whole family loves this pizza! I’ve been asked to make 8 for a grandchild’s birthday party. Can I make them up completely…oven ready ( sauce and cheese) and freeze ? So all I have to do the day of the party is toss them in the oven?\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1475887)\n   1. Lexi @ Sally's Baking says:\n      \n      April 8, 2026\n      \n      Hi Risa, we’re so glad this recipe is a favorite for your family! What we recommend is to par-bake and freeze for a make-ahead option, you could par bake the dough (without toppings) for 5-8 minutes, then freeze. Let it thaw before topping and baking. Make sure you roll the dough\/flatten thin as it will puff up without toppings on. We don’t recommend freezing with the toppings on. Hope this helps\\!\n      \n      [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1475978)\n5. kilemy says:\n   \n   April 6, 2026\n   \n   sally… we love you. today is national sally appreciation day. \\*\\*in unison\\*\\* WE LOVE SALLY\\!\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1474226)\n6. Tom lo says:\n   \n   April 5, 2026\n   \n   This pizza recipe worked perfectly. My family thought it was much better than what we buy from the store.\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1473954)\n7. Kari says:\n   \n   March 29, 2026\n   \n   This is our regular Sunday Night go-to dinner and the dough never fails. I make a half recipe for the 2 of us and full when our son is home from college. Baking on a pizza brick is perfection. On cooler days, I raise the dough by turning on the oven and putting the bowl on the back of the stove top where the heat vents out.\n   \n   I have not had an issue with too much flour, but I always start with less and add in more as I kneed the dough.\n   \n   Some fun add-ins we’ve done is add Italian seasoning and\/or garlic to the dough and parm to the mozzarella on top. Thanks for such an easy, delicious dough recipe\\!\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1471036)\n8. Don Torrance says:\n   \n   March 28, 2026\n   \n   I’ve made this recipe dozens of times and the dough is perfect at 3 cups flour.\n   \n   I can confirm that 3.5-4 cups is too much. It makes the dough dry and unworkable. I recommend adjusting the quantities in the recipe based on feedback from others as well.\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1470640)\n9. Agnes Reyes says:\n   \n   March 28, 2026\n   \n   Perfect pizza dough recipe, love it…\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1470461)\n10. J says:\n    \n    March 23, 2026\n    \n    This recipe is good but my dough needed much more water than in the recipe as it was crumbly and kept falling apart.  \n     I hope you adjust your ratio. Other recipes say 250ml water per 2&1\/2 cups flour\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1468568)\n    1. Trina @ Sally's Baking says:\n       \n       March 23, 2026\n       \n       Hi J, these ratios work well for us and many bakers. How did you measure the flour? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in [this post](https:\/\/sallysbakingaddiction.com\/how-to-measure-baking-ingredients\/).\n       \n       [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1468790)\n       1. Corissa says:\n          \n          April 6, 2026\n          \n          Yes, I very lightly spoon the flour into my measuring cup and carefully level it off and 3.5 cups was perfect and I still had to add a little as I kneaded. Definitely depends on many factors, but I feel it’s right on\\!\n11. Baker Man says:\n    \n    March 17, 2026\n    \n    Too much flour for 1 1\/3 cup water…\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1466704)\n12. Googizzy says:\n    \n    March 15, 2026\n    \n    This was such an easy dough to make. I watched the video and it gave me the confidence to knead by hand. I like how she said it would take 6-8 maybe 10 minutes. I felt comfortable with the dough. My pizza got really brown at 15 so the second I cooked for 13 minutes and it was perfect. Thank you\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1465914)\n13. Michelle Seidler says:\n    \n    March 14, 2026\n    \n    This dough was the easiest dough to work with. I finall got my pizza round… lol. It was also super delicious. I always tell people “if you do exactly what Sally tells you your baked good will ALWAYS turn out amazing.\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1465363)\n14. WeCaters says:\n    \n    March 14, 2026\n    \n    Sally, your Homemade Pizza Crust recipe on Sally’s Baking Addiction looks absolutely perfect! I love how you break down the steps to make a soft, chewy, homemade pizza dough — ideal for family pizza night or weekend baking. Your clear instructions and tips for getting that golden crust make this pizza dough recipe so easy to follow, even for beginners. I can’t wait to make this delicious pizza crust from scratch\\!\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1464521)\n15. PatG says:\n    \n    March 13, 2026\n    \n    Made this tonight using mushroom and pepperoni as toppings on one big pizza pan (18″) and it turned out Great! Mixed in some Badia Garlic & Parsley seasoning with flour which added extra flavor. I used a stand mixer and also recently realized I have a “bread proof” option in my oven settings which helped. Your “homemade pizza dough” recipe is wonderful and comes out perfect every time!! Thanks for all your tips.\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1464211)\n16. Velaris says:\n    \n    March 13, 2026\n    \n    This dough recipe is wonderful. I made it last night and the crust came out perfectly chewy.\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1463692)\n17. Bethany Bruce says:\n    \n    March 12, 2026\n    \n    Dough turned out amazing\\!\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1460921)\n18. Aisha says:\n    \n    March 10, 2026\n    \n    Hey. So I’m currently trying this recipe and I used active yeast instead of instant rise. It’s been about two hours and the dough has barely risen. I’m wondering what the cause is and if this will ruin the recipe? Thanks.\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1460369)\n    1. Trina @ Sally's Baking says:\n       \n       March 10, 2026\n       \n       Hi Aisha! Is it a little cold in your kitchen today? You could try a warmer spot to encourage the yeast – see step 4 for details\\!\n       \n       [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1460386)\n19. Lynn says:\n    \n    March 10, 2026\n    \n    Can I keep this dough in the fridge for three days?\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1460109)\n    1. Trina @ Sally's Baking says:\n       \n       March 10, 2026\n       \n       Hi Lynn, The dough can rise in the fridge up to 12 hours, but any longer you risk it over-proofing. The dough can be frozen as well – see recipe notes for details.\n       \n       [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1460234)\n20. C Lindsey says:\n    \n    March 8, 2026\n    \n    I have been looking for a simple, flavorful and easy to make pizza dough and this is the one\\!  \n     We will never order takeout again\\!\n    \n    Thank you\\!\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1457931)\n21. Gingi says:\n    \n    March 7, 2026\n    \n    This is my go-to recipe! I usually double it we we have leftovers for our teenagers- it makes 4 cookie sheet pizzas or 4 x 18” rounds for me (though the crust is fairly thin). It’s easy to add whatever seasonings you want and turns out great every time\\!\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1457491)\n    1. Tammy McClurg says:\n       \n       March 13, 2026\n       \n       Hello,  \n        Can I make this with gluten free flour?\n       \n       [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1463822)\n       1. Michelle @ Sally's Baking says:\n          \n          March 14, 2026\n          \n          Hi Tammy, We wish we could help but we do not have much experience baking with gluten-free flour. Although some readers report using an all-purpose 1:1 gluten-free flour with success, you should expect slightly different results anytime you substitute ingredients. It might be best to find a recipe written specifically written for gluten free flours. If you are interested, here are all of our naturally [gluten free baking recipes](https:\/\/sallysbakingaddiction.com\/category\/special-diet\/gluten-free\/).\n22. Sara says:\n    \n    March 6, 2026\n    \n    I have used this a couple times now, it always turns out great! If I bake on a regular cookie sheet it’s light and airy, if I do non stick it’s more crispy, both are great\\!\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1457272)\n23. Linda Reynolds says:\n    \n    March 6, 2026\n    \n    I made this and we loved it. My first time making a homemade pizza. I made it a deep dish with several toppings. My husband said at first bite “best pizza I’ve ever had”\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1457265)\n24. Gen says:\n    \n    March 4, 2026\n    \n    Can you double the recipe?\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1450408)\n    1. Trina @ Sally's Baking says:\n       \n       March 4, 2026\n       \n       Hi Gen, this recipe doubles well\\!\n       \n       [Reply](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/#comment-1450413)\n\n### Comment navigation\n[Older Comments](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/comment-page-57\/#comments)\n\n![sally mckenney headshot purple shirt.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2024\/12\/SALLY-HEADSHOT-2024-3.jpg)\n\nAbout the Author\n\n## Sally McKenney\nSally McKenney is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more.\n\n[Read More](https:\/\/sallysbakingaddiction.com\/about-sally-mckenney\/)\n\n## Popular Right Now\n[![Lemon bars on teal cake stand](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/02\/lemon-bars-on-shortbread-crust-2-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/lemon-bars-recipe\/)\n\n[Brownies & Bars](https:\/\/sallysbakingaddiction.com\/category\/desserts\/brownies-bars\/\")\n\n### [Lemon Bars with Shortbread Crust](https:\/\/sallysbakingaddiction.com\/lemon-bars-recipe\/)\n[3,033 Comments](https:\/\/sallysbakingaddiction.com\/lemon-bars-recipe\/#comments)\n\n[![brown butter chocolate chip 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Comments](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comments)\n\n[![stack of no bake cookies.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2020\/11\/easy-no-bake-cookies-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/chocolate-peanut-butter-no-bake-cookies\/)\n\n[No-Bake Recipes](https:\/\/sallysbakingaddiction.com\/category\/desserts\/no-bake-recipes\/\")\n\n### [Chocolate Peanut Butter No-Bake Cookies](https:\/\/sallysbakingaddiction.com\/chocolate-peanut-butter-no-bake-cookies\/)\n[113 Comments](https:\/\/sallysbakingaddiction.com\/chocolate-peanut-butter-no-bake-cookies\/#comments)\n\nAs Seen On\n\n![Better Homes & Gardens](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2023\/01\/press-bhg.png)![Good Morning America](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2023\/01\/press-gma.png)![Huffington Post](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2023\/01\/press-huffingtonpost.png)![Taste of 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All rights reserved.","attrs_readable_markdown":"*This easy **pizza dough** recipe is great for beginners and produces 2 soft and chewy homemade pizza crusts. Skip the pizza delivery because you only need 6 basic ingredients to begin\\!*\n\n![pizza dough.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/01\/pizza-dough-recipe-for-beginners.jpg)\n\nThis recipe is brought to you in partnership with [Red Star Yeast](https:\/\/redstaryeast.com\/?utm_source=sallysbakingaddiction.com&utm_medium=influencer&utm_campaign=sallysbakingaddiction&utm_content=homepage). Originally published in 2013, this pizza dough recipe is a massive fan favorite and you’ll also find it in my New York Times best-selling cookbook, [*Sally’s Baking 101*](https:\/\/sallysbakingaddiction.com\/sallys-baking-101\/).\n\nEvery great pizza begins with a great pizza crust. Some like it thin and crispy, while others prefer a thick and soft crust. This homemade pizza crust has it all: soft & chewy with a delicious crisp and AWESOME flavor. It’s my go-to pizza dough recipe and just a glance at the *hundreds* of reviews in the comments section tells me that it’s a favorite for many others too. In fact…\n\n![Homemade pizza cut into slices with a piece being removed](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/01\/homemade-pizza-dough.jpg)\n\n## Easy Dough for Bread Beginners\nThis is a no-fuss dough recipe for beginners. You need just 6 basic ingredients, plus a little cornmeal for preparing the pan. (You can skip that if needed.) Most of the time is hands off as the dough rises. You might wonder… **why** **waste the time when you can just buy frozen pizza dough?** Frozen pizza dough is certainly convenient, but from-scratch crust has unbeatable flavor and texture that only comes from fresh dough. And you can use the dough for [cheese breadsticks](https:\/\/sallysbakingaddiction.com\/cheesy-breadsticks\/), too\\!\n\nIf you’ve ever made [homemade bagels](https:\/\/sallysbakingaddiction.com\/homemade-bagels\/) or [sandwich bread](https:\/\/sallysbakingaddiction.com\/sandwich-bread\/), you can easily make pizza dough because it’s quicker, easier, and requires fewer steps.\n\n> **Reader, Andy, commented:** *“Super easy, super fast, super good! I don’t like doughy thick pizzas and I find with this recipe that I can make them thin and crunchy, I love how easy it is. I make pizza once or twice a month! Haven’t bought one for quite some time now\\!* ★★★★★*“*\n***\n## Overview: Homemade Pizza Dough Ingredients\n*All pizza dough starts with the same basic ingredients: flour, yeast, water, salt, and olive oil.*\n\n1. **Yeast:** I use [Platinum Yeast from Red Sta](https:\/\/redstaryeast.com\/red-star-products\/platinum-yeast\/?utm_source=sallysbakingaddiction.com&utm_medium=influencer&utm_campaign=sallysbakingaddiction&utm_content=platinumyeast)[r](https:\/\/redstaryeast.com\/red-star-products\/platinum-yeast\/?utm_source=sallysbakingaddiction.com&utm_medium=influencer&utm_campaign=sallysbakingaddiction&utm_content=platinumyeast). I have the best results when I use this instant yeast. The Platinum yeast is fantastic because its careful formula strengthens your dough and makes working with yeast simple. You only need 1 standard packet of yeast (2 and 1\/4 teaspoons) to get the job done.\n2. **Water:** I tested this pizza dough recipe with different amounts of water. 1 and 1\/3 cups is the perfect amount. Use warm water to cut down on rise time, about 100-110°F. Anything over 130ºF kills the yeast.\n3. **Flour:** Use unbleached all-purpose white flour in this recipe. Bleaching the flour strips away some of the protein, which will affect how much water the flour absorbs. You can substitute bread flour for a chewier pizza crust. If you love whole grain bread, try this [whole wheat pizza dough](https:\/\/sallysbakingaddiction.com\/whole-wheat-pizza-dough\/) instead.\n4. **Oil:** A couple Tablespoons of extra virgin olive oil adds wonderful flavor to the dough. Don’t forget to brush the dough with olive oil before adding the toppings, which prevents the crust from tasting soggy.\n5. **Salt:** Salt adds necessary flavor.\n6. **Sugar:** 1 Tablespoon of sugar increases the yeast’s activity and tenderizes the dough, especially when paired with a little olive oil.\n7. **Cornmeal:** Cornmeal isn’t in the dough, but it’s used to dust the pizza pan. Cornmeal gives the pizza crust a little extra flavor and crisp. Most delivery pizzas you enjoy have cornmeal on the bottom crust\\!\n\nYou could also add 1 teaspoon each garlic powder and Italian seasoning blend to the dough when you add the flour.\n\n> **One reader, Shane, commented:** *“Excellent pizza dough. I add about 1 tbs of garlic powder and Italian herbs to give the dough more flavor as well as 40 grams of cornmeal for a little crunch. It freezes well and makes a nice thin crust.* ★★★★★*“*\n\n![hand punching down dough in glass bowl.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/01\/easy-pizza-dough-recipe-for-beginners-2-600x900.jpg)\n\n![two balls of dough on floured work surface.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/01\/easy-pizza-dough-recipe-for-beginners-3-600x900.jpg)\n\n![hands shaping pizza dough on pizza pan.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/01\/hands-shaping-pizza-dough.jpg)\n\n## This is a Lean Bread Dough\nPizza crust, like [homemade bagels](https:\/\/sallysbakingaddiction.com\/homemade-bagels\/), [artisan bread](https:\/\/sallysbakingaddiction.com\/homemade-artisan-bread\/), and [focaccia](https:\/\/sallysbakingaddiction.com\/garlic-rosemary-herb-focaccia\/), requires a lean dough. A lean dough doesn’t use eggs or butter. Without the extra fat to make the dough soft, you’re promised a crusty pizza crust. (However, I recommend using some olive oil for flavor and to keep the interior on the softer side.) Recipes like [dinner rolls](https:\/\/sallysbakingaddiction.com\/soft-dinner-rolls\/) & [sweet potato dinner rolls](https:\/\/sallysbakingaddiction.com\/sweet-potato-dinner-rolls\/), [homemade breadsticks](https:\/\/sallysbakingaddiction.com\/homemade-breadsticks\/), and [overnight cinnamon rolls](https:\/\/sallysbakingaddiction.com\/overnight-cinnamon-rolls\/) require fat to yield a “rich dough,” which creates a softer and more dessert-like bread.\n***\n## Overview: How to Make Easy Pizza Dough\n- **Make the dough:** Mix the dough ingredients together by hand or use a hand-held or stand mixer. Do this in steps as described in the written recipe below.\n- **Knead:** Knead by hand or with your mixer. I like doing this by hand. If you’re new to yeasted doughs, my [How to Knead Dough](https:\/\/sallysbakingaddiction.com\/how-to-knead-dough\/) post and video can help with this step.\n- **Rise:** Place dough into a greased mixing bowl, cover tightly, and set aside to rise for about 90 minutes or overnight in the refrigerator.\n- **Punch & shape:** Punch down risen dough to release air bubbles. Divide in 2. Roll dough out into a 12-inch circle. Cover and rest as you prep the pizza toppings.\n- **Top it:** Top with favorite pizza toppings.\n- **Bake:** Bake pizza at a very high temperature for only about 15 minutes.\n\n![Pizza dough with toppings before baking](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/01\/pizza-dough-with-toppings.jpg)\n\n![Homemade pizza on baking sheet](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/01\/homemade-pizza-dough-2.jpg)\n\n**Young bakers** can lend a hand AND have fun in the process. Let the kids help you press down the dough and shape into a circle. They can add their cheeses and make pepperoni faces on top of the pie. Who doesn’t love a smiley pizza? 🙂\n***\n## Favorite Pizza Pans\nLet me share my top choices for pizza pans just in case you’re shopping for a new one. I use and love (affiliate links) [this one](https:\/\/rstyle.me\/+QuKtK4xHdPWy5xSYDSEwSQ) and [this one](https:\/\/amzn.to\/3r9EV94). If you like baking your homemade pizzas on pizza stones, I’ve used [this one](https:\/\/amzn.to\/3tSRKr4) before and it’s wonderful.\n\nIf you don’t have a pizza pan, use a regular sheet pan. Grease it with olive oil and sprinkle with cornmeal as directed below, and then press the dough into whatever shape that will fit. Make sure the dough is about 1\/2-inch thick. For a thinner pizza, stretch the dough out more.\n\n![baked cheese pizza on homemade dough with fresh basil.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/01\/pizza-dough-2.jpg)\n\n*Here are the many uses for this homemade pizza dough:*\n\n- [Stuffed Crust Pizza](https:\/\/sallysbakingaddiction.com\/how-to-make-stuffed-crust-pizza\/)\n- [Pesto Pizza](https:\/\/sallysbakingaddiction.com\/pesto-pizza\/)\n- [Homemade Ham & Cheese Pockets](https:\/\/sallysbakingaddiction.com\/homemade-ham-cheese-pockets\/)\n- [Pepperoni Pizza Rolls](https:\/\/sallysbakingaddiction.com\/pepperoni-pizza-rolls\/)\n- [Stromboli](https:\/\/sallysbakingaddiction.com\/homemade-stromboli\/)\n- [Spinach Artichoke White Pizza](https:\/\/sallysbakingaddiction.com\/spinach-artichoke-white-cheese-pizza\/)\n- [Homemade BBQ Chicken Pizza](https:\/\/sallysbakingaddiction.com\/homemade-bbq-chicken-pizza\/)\n- [Garlic Knots](https:\/\/sallysbakingaddiction.com\/garlic-knots-recipe\/)\n- **Margherita style (pictured above):** For 2 pizzas, when it’s time to top it in step 6 below, top with the following. (Feel free to halve for only 1 pizza.) Make a homemade tomato sauce by blending 1 28-ounce can San Marzano tomatoes, 1 Tablespoon olive oil, pinch of salt, and 2 minced cloves of garlic. Spread on shaped doughs. Top each with 2-3 ounces thinly sliced fresh mozzarella. Bake as directed, and then sprinkle each hot pizza with 2 Tbsp freshly grated parmesan cheese and a handful of roughly chopped fresh basil.\n- **Apple gorgonzola pizza is a favorite:** For 1 pizza, when it’s time to top it in step 6 below, top with 1 and 1\/2 cups (6oz or 168g) shredded mozzarella cheese, 8 ounces crumbled gorgonzola cheese, thin slices of apple, then sprinkle with chopped fresh or dried rosemary before baking.\n- **Or any other pizza topping you love:** pepperoni, crumbled sausage, black olives, onions, mushrooms, jalapeños, etc\n\nHere are my [flatbread pizza crust](https:\/\/sallysbakingaddiction.com\/zucchini-herbed-ricotta-flatbread\/), [whole wheat pizza dough](https:\/\/sallysbakingaddiction.com\/whole-wheat-pizza-dough\/), [Chicago-style deep dish pizza](https:\/\/sallysbakingaddiction.com\/how-to-make-chicago-style-deep-dish-pizza\/), and [cold veggie pizza](https:\/\/sallysbakingaddiction.com\/veggie-pizza\/) recipes.\n\n[Print](https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/print\/66436\/)\n\n***\n### Description\n*Follow these basic instructions for a thick, crisp, and chewy pizza crust at home. The recipe yields enough pizza dough for two 12-inch pizzas and you can freeze half of the dough for later. Close to 2 pounds of dough total. This recipe is also in my New York Times best-selling cookbook, [Sally’s Baking 101](https:\/\/sallysbakingaddiction.com\/sallys-baking-101\/).*\n***\n#### Dough\n- 1 and 1\/3 cups (320ml) **warm water** (about 110°F\/43°C)\n- 1 Tablespoon (13g) **granulated sugar**\n- 2 and 1\/4 teaspoons (7g) Platinum Yeast from Red Star **instant yeast** (1 standard packet)\\*\n- 3 and 1\/2 to 4 cups (438–500g) **unbleached all-purpose flour** ([spooned & leveled](https:\/\/sallysbakingaddiction.com\/how-to-measure-baking-ingredients\/)), plus more as needed\n- 2 Tablespoons (30ml) extra-virgin **olive oil**, plus more for greasing\n- 1 teaspoon **salt**\n- sprinkle of cornmeal, for dusting the pan\n#### Toppings (halve these amounts if making just 1 pizza)\n- extra-virgin **olive oil**, for brushing\n- 2 **garlic cloves**, minced (optional)\n- 1 cup (250g) store-bought **pizza sauce**\n- 4 cups (1lb\/454g) **shredded mozzarella cheese**\n\nCook Mode  Prevent your screen from going dark\n***\n1. Whisk the warm water, granulated sugar, and yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. **\\*If you don’t have a stand mixer,** simply use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula in the next step.\n2. Add the flour, olive oil, and salt. Beat on medium speed for 2 minutes, until the dough pulls away from the sides of the bowl.\n3. **Knead the dough:** Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my [How to Knead Dough](https:\/\/sallysbakingaddiction.com\/how-to-knead-dough\/) video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface\/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.\n4. **Rise:** Lightly grease a large bowl with oil or nonstick spray—just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60–90 minutes or until double in size. (**Tip:** For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)\n5. Preheat oven to 475°F (246°C). Allow it to heat for at least 15–20 minutes as you shape the pizza. (If using a pizza stone, place it in the oven to preheat as well.) Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.\n6. **Shape the dough:** When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time. See freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1\/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly for 5–10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal.\n7. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. I suggest pepperoni & green peppers or jalapeño slices, [Hawaiian pizza](https:\/\/sallysbakingaddiction.com\/hawaiian-pizza\/), [pesto pizza](https:\/\/sallysbakingaddiction.com\/pesto-pizza\/), [spinach artichoke white pizza](https:\/\/sallysbakingaddiction.com\/spinach-artichoke-white-cheese-pizza\/), or [homemade BBQ chicken pizza](https:\/\/sallysbakingaddiction.com\/homemade-bbq-chicken-pizza\/).\n8. **Top & bake the pizza:** Using your fingers, press dents into the surface of the dough to prevent bubbling. Lightly brush olive oil over the top of the crust. Sprinkle with minced garlic (if using), then spread on 1\/2 cup (125g) pizza sauce, and top with 2 cups (227g) shredded mozzarella cheese. Top with any additional toppings of your choice and bake for 13–15 minutes or until the crust is golden brown.\n9. Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator.\n\n### Notes\n1. **Freezing Instructions:** This recipe yields enough dough for two 12-inch pizzas, a little less than 2 pounds (900g) total. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 1 hour on the counter. Preheat the oven and continue with step 5, punching down the dough to release air if needed.\n2. **Overnight\/All Day Instructions:** Prepare the dough through step 3, but allow the dough to rise for 8–12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water (about 70°F\/21°C) in the dough, which will slow the dough’s rise and allow for more time.) The slow rise gives the pizza dough wonderful flavor! When ready, continue with step 4. If the dough didn’t quite double in size overnight, let it sit at room temperature for 30–45 minutes before punching down (step 5).\n3. **Special Tools** (affiliate links): [Stand Mixer](http:\/\/rstyle.me\/n\/ch33dwb7kf7) or [Large Mixing Bowl](https:\/\/amzn.to\/3mPQvWq) and [Wooden Spoon](https:\/\/amzn.to\/3mvebNN) or [Silicone Spatula](https:\/\/rstyle.me\/+2pySoGFcnTR3zL6a9o61jQ) \\| [Dough Scraper](https:\/\/amzn.to\/2Z1YMvE) \\| [Pizza Pan](https:\/\/rstyle.me\/+QuKtK4xHdPWy5xSYDSEwSQ) or [Baking Sheet](https:\/\/amzn.to\/3xzOrXO) \\| [Pastry Brush](https:\/\/amzn.to\/3K7P5zM) \\| [Pizza Cutter](https:\/\/amzn.to\/3H7BW81)\n4. **Yeast:** Red Star Platinum yeast is an instant yeast. You can use active dry yeast instead. The rise time will be at least 90 minutes. Reference my [Baking with Yeast Guide](https:\/\/sallysbakingaddiction.com\/baking-with-yeast\/) for answers to common yeast FAQs.\n5. **Pictured Pizza:** This recipe yields 2 pizzas. For each, top with 1\/2 cup pizza sauce, 2 cups shredded mozzarella cheese, pepperoni slices, thinly sliced green pepper or jalapeño, and a sprinkle of Italian seasoning blend or dried basil.\n\nRecipe originally published on [Sally’s Baking Addiction](https:\/\/sallysbakingaddiction.com\/) in 2013\n## FAQ: How Can I Make The Dough Ahead of Time?\nPrepare the dough through step 3 above, but allow the dough to rise for 8-12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water in the dough which will slow the dough’s rise and allow for more time.) As a bonus, the slow rise gives the pizza dough wonderful flavor! When ready, continue with step 5 in the recipe above (the shaping step). If the dough didn’t quite double in size when rising, let it sit at room temperature for 30-45 minutes before shaping.\n***\n## FAQ: How Do I Freeze Homemade Pizza Dough?\nThis recipe yields two 12-inch pizzas. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months.\n***\n## FAQ: How Do I Thaw Frozen Pizza Dough?\nPlace the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Continue with step 5 in the recipe above.","meta_canonical":null}

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Boilerpipe Text	This easy pizza dough recipe is great for beginners and produces 2 soft and chewy homemade pizza crusts. Skip the pizza delivery because you only need 6 basic ingredients to begin! This recipe is brought to you in partnership with Red Star Yeast . Originally published in 2013, this pizza dough recipe is a massive fan favorite and you’ll also find it in my New York Times best-selling cookbook, Sally’s Baking 101 . Every great pizza begins with a great pizza crust. Some like it thin and crispy, while others prefer a thick and soft crust. This homemade pizza crust has it all: soft & chewy with a delicious crisp and AWESOME flavor. It’s my go-to pizza dough recipe and just a glance at the hundreds of reviews in the comments section tells me that it’s a favorite for many others too. In fact… Easy Dough for Bread Beginners This is a no-fuss dough recipe for beginners. You need just 6 basic ingredients, plus a little cornmeal for preparing the pan. (You can skip that if needed.) Most of the time is hands off as the dough rises. You might wonder… why waste the time when you can just buy frozen pizza dough? Frozen pizza dough is certainly convenient, but from-scratch crust has unbeatable flavor and texture that only comes from fresh dough. And you can use the dough for cheese breadsticks , too! If you’ve ever made homemade bagels or sandwich bread , you can easily make pizza dough because it’s quicker, easier, and requires fewer steps. Reader, Andy, commented: “Super easy, super fast, super good! I don’t like doughy thick pizzas and I find with this recipe that I can make them thin and crunchy, I love how easy it is. I make pizza once or twice a month! Haven’t bought one for quite some time now! ★★★★★ “ Overview: Homemade Pizza Dough Ingredients All pizza dough starts with the same basic ingredients: flour, yeast, water, salt, and olive oil. Yeast: I use Platinum Yeast from Red Sta r . I have the best results when I use this instant yeast. The Platinum yeast is fantastic because its careful formula strengthens your dough and makes working with yeast simple. You only need 1 standard packet of yeast (2 and 1/4 teaspoons) to get the job done. Water: I tested this pizza dough recipe with different amounts of water. 1 and 1/3 cups is the perfect amount. Use warm water to cut down on rise time, about 100-110°F. Anything over 130ºF kills the yeast. Flour: Use unbleached all-purpose white flour in this recipe. Bleaching the flour strips away some of the protein, which will affect how much water the flour absorbs. You can substitute bread flour for a chewier pizza crust. If you love whole grain bread, try this whole wheat pizza dough instead. Oil: A couple Tablespoons of extra virgin olive oil adds wonderful flavor to the dough. Don’t forget to brush the dough with olive oil before adding the toppings, which prevents the crust from tasting soggy. Salt: Salt adds necessary flavor. Sugar: 1 Tablespoon of sugar increases the yeast’s activity and tenderizes the dough, especially when paired with a little olive oil. Cornmeal: Cornmeal isn’t in the dough, but it’s used to dust the pizza pan. Cornmeal gives the pizza crust a little extra flavor and crisp. Most delivery pizzas you enjoy have cornmeal on the bottom crust! You could also add 1 teaspoon each garlic powder and Italian seasoning blend to the dough when you add the flour. One reader, Shane, commented: “Excellent pizza dough. I add about 1 tbs of garlic powder and Italian herbs to give the dough more flavor as well as 40 grams of cornmeal for a little crunch. It freezes well and makes a nice thin crust. ★★★★★ “ This is a Lean Bread Dough Pizza crust, like homemade bagels , artisan bread , and focaccia , requires a lean dough. A lean dough doesn’t use eggs or butter. Without the extra fat to make the dough soft, you’re promised a crusty pizza crust. (However, I recommend using some olive oil for flavor and to keep the interior on the softer side.) Recipes like dinner rolls & sweet potato dinner rolls , homemade breadsticks , and overnight cinnamon rolls require fat to yield a “rich dough,” which creates a softer and more dessert-like bread. Overview: How to Make Easy Pizza Dough Make the dough: Mix the dough ingredients together by hand or use a hand-held or stand mixer. Do this in steps as described in the written recipe below. Knead: Knead by hand or with your mixer. I like doing this by hand. If you’re new to yeasted doughs, my How to Knead Dough post and video can help with this step. Rise: Place dough into a greased mixing bowl, cover tightly, and set aside to rise for about 90 minutes or overnight in the refrigerator. Punch & shape: Punch down risen dough to release air bubbles. Divide in 2. Roll dough out into a 12-inch circle. Cover and rest as you prep the pizza toppings. Top it: Top with favorite pizza toppings. Bake: Bake pizza at a very high temperature for only about 15 minutes. Young bakers can lend a hand AND have fun in the process. Let the kids help you press down the dough and shape into a circle. They can add their cheeses and make pepperoni faces on top of the pie. Who doesn’t love a smiley pizza? 🙂 Favorite Pizza Pans Let me share my top choices for pizza pans just in case you’re shopping for a new one. I use and love (affiliate links) this one and this one . If you like baking your homemade pizzas on pizza stones, I’ve used this one before and it’s wonderful. If you don’t have a pizza pan, use a regular sheet pan. Grease it with olive oil and sprinkle with cornmeal as directed below, and then press the dough into whatever shape that will fit. Make sure the dough is about 1/2-inch thick. For a thinner pizza, stretch the dough out more. Here are the many uses for this homemade pizza dough: Stuffed Crust Pizza Pesto Pizza Homemade Ham & Cheese Pockets Pepperoni Pizza Rolls Stromboli Spinach Artichoke White Pizza Homemade BBQ Chicken Pizza Garlic Knots Margherita style (pictured above): For 2 pizzas, when it’s time to top it in step 6 below, top with the following. (Feel free to halve for only 1 pizza.) Make a homemade tomato sauce by blending 1 28-ounce can San Marzano tomatoes, 1 Tablespoon olive oil, pinch of salt, and 2 minced cloves of garlic. Spread on shaped doughs. Top each with 2-3 ounces thinly sliced fresh mozzarella. Bake as directed, and then sprinkle each hot pizza with 2 Tbsp freshly grated parmesan cheese and a handful of roughly chopped fresh basil. Apple gorgonzola pizza is a favorite: For 1 pizza, when it’s time to top it in step 6 below, top with 1 and 1/2 cups (6oz or 168g) shredded mozzarella cheese, 8 ounces crumbled gorgonzola cheese, thin slices of apple, then sprinkle with chopped fresh or dried rosemary before baking. Or any other pizza topping you love: pepperoni, crumbled sausage, black olives, onions, mushrooms, jalapeños, etc Here are my flatbread pizza crust , whole wheat pizza dough , Chicago-style deep dish pizza , and cold veggie pizza recipes. Print Description Follow these basic instructions for a thick, crisp, and chewy pizza crust at home. The recipe yields enough pizza dough for two 12-inch pizzas and you can freeze half of the dough for later. Close to 2 pounds of dough total. This recipe is also in my New York Times best-selling cookbook, Sally’s Baking 101 . Dough 1 and 1/3 cups (320ml) warm water (about 110°F/43°C) 1 Tablespoon ( 13g ) granulated sugar 2 and 1/4 teaspoons ( 7g ) Platinum Yeast from Red Star instant yeast (1 standard packet)* 3 and 1/2 to 4 cups (438– 500g ) unbleached all-purpose flour ( spooned & leveled ), plus more as needed 2 Tablespoons (30ml) extra-virgin olive oil , plus more for greasing 1 teaspoon salt sprinkle of cornmeal, for dusting the pan Toppings (halve these amounts if making just 1 pizza) extra-virgin olive oil , for brushing 2 garlic cloves , minced (optional) 1 cup ( 250g ) store-bought pizza sauce 4 cups (1lb/ 454g ) shredded mozzarella cheese Cook Mode Prevent your screen from going dark Whisk the warm water, granulated sugar, and yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula in the next step. Add the flour, olive oil, and salt. Beat on medium speed for 2 minutes, until the dough pulls away from the sides of the bowl. Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test. Rise: Lightly grease a large bowl with oil or nonstick spray—just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60–90 minutes or until double in size. ( Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.) Preheat oven to 475°F (246°C). Allow it to heat for at least 15–20 minutes as you shape the pizza. (If using a pizza stone, place it in the oven to preheat as well.) Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor. Shape the dough: When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time. See freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly for 5–10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. I suggest pepperoni & green peppers or jalapeño slices, Hawaiian pizza , pesto pizza , spinach artichoke white pizza , or homemade BBQ chicken pizza . Top & bake the pizza: Using your fingers, press dents into the surface of the dough to prevent bubbling. Lightly brush olive oil over the top of the crust. Sprinkle with minced garlic (if using), then spread on 1/2 cup (125g) pizza sauce, and top with 2 cups (227g) shredded mozzarella cheese. Top with any additional toppings of your choice and bake for 13–15 minutes or until the crust is golden brown. Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. Notes Freezing Instructions: This recipe yields enough dough for two 12-inch pizzas, a little less than 2 pounds (900g) total. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 1 hour on the counter. Preheat the oven and continue with step 5, punching down the dough to release air if needed. Overnight/All Day Instructions: Prepare the dough through step 3, but allow the dough to rise for 8–12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water (about 70°F/21°C) in the dough, which will slow the dough’s rise and allow for more time.) The slow rise gives the pizza dough wonderful flavor! When ready, continue with step 4. If the dough didn’t quite double in size overnight, let it sit at room temperature for 30–45 minutes before punching down (step 5). Special Tools (affiliate links): Stand Mixer or Large Mixing Bowl and Wooden Spoon or Silicone Spatula \| Dough Scraper \| Pizza Pan or Baking Sheet \| Pastry Brush \| Pizza Cutter Yeast: Red Star Platinum yeast is an instant yeast. You can use active dry yeast instead. The rise time will be at least 90 minutes. Reference my Baking with Yeast Guide for answers to common yeast FAQs. Pictured Pizza: This recipe yields 2 pizzas. For each, top with 1/2 cup pizza sauce, 2 cups shredded mozzarella cheese, pepperoni slices, thinly sliced green pepper or jalapeño, and a sprinkle of Italian seasoning blend or dried basil. Recipe originally published on Sally’s Baking Addiction in 2013 FAQ: How Can I Make The Dough Ahead of Time? Prepare the dough through step 3 above, but allow the dough to rise for 8-12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water in the dough which will slow the dough’s rise and allow for more time.) As a bonus, the slow rise gives the pizza dough wonderful flavor! When ready, continue with step 5 in the recipe above (the shaping step). If the dough didn’t quite double in size when rising, let it sit at room temperature for 30-45 minutes before shaping. FAQ: How Do I Freeze Homemade Pizza Dough? This recipe yields two 12-inch pizzas. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. FAQ: How Do I Thaw Frozen Pizza Dough? Place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Continue with step 5 in the recipe above.
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Skip the pizza delivery because you only need 6 basic ingredients to begin\!* ![pizza dough.](https://sallysbakingaddiction.com/wp-content/uploads/2019/01/pizza-dough-recipe-for-beginners.jpg) This post may contain affiliate links. Read our [disclosure policy](https://sallysbakingaddiction.com/disclosure-policy/). This recipe is brought to you in partnership with [Red Star Yeast](https://redstaryeast.com/?utm_source=sallysbakingaddiction.com&utm_medium=influencer&utm_campaign=sallysbakingaddiction&utm_content=homepage). Originally published in 2013, this pizza dough recipe is a massive fan favorite and you’ll also find it in my New York Times best-selling cookbook, [Sally’s Baking 101](https://sallysbakingaddiction.com/sallys-baking-101/). Every great pizza begins with a great pizza crust. Some like it thin and crispy, while others prefer a thick and soft crust. This homemade pizza crust has it all: soft & chewy with a delicious crisp and AWESOME flavor. It’s my go-to pizza dough recipe and just a glance at the hundreds of reviews in the comments section tells me that it’s a favorite for many others too. In fact… ![Homemade pizza cut into slices with a piece being removed](https://sallysbakingaddiction.com/wp-content/uploads/2019/01/homemade-pizza-dough.jpg) ## Easy Dough for Bread Beginners This is a no-fuss dough recipe for beginners. You need just 6 basic ingredients, plus a little cornmeal for preparing the pan. (You can skip that if needed.) Most of the time is hands off as the dough rises. You might wonder… why waste the time when you can just buy frozen pizza dough? Frozen pizza dough is certainly convenient, but from-scratch crust has unbeatable flavor and texture that only comes from fresh dough. And you can use the dough for [cheese breadsticks](https://sallysbakingaddiction.com/cheesy-breadsticks/), too\! If you’ve ever made [homemade bagels](https://sallysbakingaddiction.com/homemade-bagels/) or [sandwich bread](https://sallysbakingaddiction.com/sandwich-bread/), you can easily make pizza dough because it’s quicker, easier, and requires fewer steps. > Reader, Andy, commented: “Super easy, super fast, super good! I don’t like doughy thick pizzas and I find with this recipe that I can make them thin and crunchy, I love how easy it is. I make pizza once or twice a month! Haven’t bought one for quite some time now\! ★★★★★“ *** ## Overview: Homemade Pizza Dough Ingredients All pizza dough starts with the same basic ingredients: flour, yeast, water, salt, and olive oil. 1. Yeast: I use [Platinum Yeast from Red Sta](https://redstaryeast.com/red-star-products/platinum-yeast/?utm_source=sallysbakingaddiction.com&utm_medium=influencer&utm_campaign=sallysbakingaddiction&utm_content=platinumyeast)[r](https://redstaryeast.com/red-star-products/platinum-yeast/?utm_source=sallysbakingaddiction.com&utm_medium=influencer&utm_campaign=sallysbakingaddiction&utm_content=platinumyeast). I have the best results when I use this instant yeast. The Platinum yeast is fantastic because its careful formula strengthens your dough and makes working with yeast simple. You only need 1 standard packet of yeast (2 and 1/4 teaspoons) to get the job done. 2. Water: I tested this pizza dough recipe with different amounts of water. 1 and 1/3 cups is the perfect amount. Use warm water to cut down on rise time, about 100-110°F. Anything over 130ºF kills the yeast. 3. Flour: Use unbleached all-purpose white flour in this recipe. Bleaching the flour strips away some of the protein, which will affect how much water the flour absorbs. You can substitute bread flour for a chewier pizza crust. If you love whole grain bread, try this [whole wheat pizza dough](https://sallysbakingaddiction.com/whole-wheat-pizza-dough/) instead. 4. Oil: A couple Tablespoons of extra virgin olive oil adds wonderful flavor to the dough. Don’t forget to brush the dough with olive oil before adding the toppings, which prevents the crust from tasting soggy. 5. Salt: Salt adds necessary flavor. 6. Sugar: 1 Tablespoon of sugar increases the yeast’s activity and tenderizes the dough, especially when paired with a little olive oil. 7. Cornmeal: Cornmeal isn’t in the dough, but it’s used to dust the pizza pan. Cornmeal gives the pizza crust a little extra flavor and crisp. Most delivery pizzas you enjoy have cornmeal on the bottom crust\! You could also add 1 teaspoon each garlic powder and Italian seasoning blend to the dough when you add the flour. > One reader, Shane, commented: “Excellent pizza dough. I add about 1 tbs of garlic powder and Italian herbs to give the dough more flavor as well as 40 grams of cornmeal for a little crunch. It freezes well and makes a nice thin crust. ★★★★★“ ![hand punching down dough in glass bowl.](https://sallysbakingaddiction.com/wp-content/uploads/2019/01/easy-pizza-dough-recipe-for-beginners-2-600x900.jpg) ![two balls of dough on floured work surface.](https://sallysbakingaddiction.com/wp-content/uploads/2019/01/easy-pizza-dough-recipe-for-beginners-3-600x900.jpg) ![hands shaping pizza dough on pizza pan.](https://sallysbakingaddiction.com/wp-content/uploads/2019/01/hands-shaping-pizza-dough.jpg) ## This is a Lean Bread Dough Pizza crust, like [homemade bagels](https://sallysbakingaddiction.com/homemade-bagels/), [artisan bread](https://sallysbakingaddiction.com/homemade-artisan-bread/), and [focaccia](https://sallysbakingaddiction.com/garlic-rosemary-herb-focaccia/), requires a lean dough. A lean dough doesn’t use eggs or butter. Without the extra fat to make the dough soft, you’re promised a crusty pizza crust. (However, I recommend using some olive oil for flavor and to keep the interior on the softer side.) Recipes like [dinner rolls](https://sallysbakingaddiction.com/soft-dinner-rolls/) & [sweet potato dinner rolls](https://sallysbakingaddiction.com/sweet-potato-dinner-rolls/), [homemade breadsticks](https://sallysbakingaddiction.com/homemade-breadsticks/), and [overnight cinnamon rolls](https://sallysbakingaddiction.com/overnight-cinnamon-rolls/) require fat to yield a “rich dough,” which creates a softer and more dessert-like bread. * ## Overview: How to Make Easy Pizza Dough - Make the dough: Mix the dough ingredients together by hand or use a hand-held or stand mixer. Do this in steps as described in the written recipe below. - Knead: Knead by hand or with your mixer. I like doing this by hand. If you’re new to yeasted doughs, my [How to Knead Dough](https://sallysbakingaddiction.com/how-to-knead-dough/) post and video can help with this step. - Rise: Place dough into a greased mixing bowl, cover tightly, and set aside to rise for about 90 minutes or overnight in the refrigerator. - Punch & shape: Punch down risen dough to release air bubbles. Divide in 2. Roll dough out into a 12-inch circle. Cover and rest as you prep the pizza toppings. - Top it: Top with favorite pizza toppings. - Bake: Bake pizza at a very high temperature for only about 15 minutes. ![Pizza dough with toppings before baking](https://sallysbakingaddiction.com/wp-content/uploads/2019/01/pizza-dough-with-toppings.jpg) ![Homemade pizza on baking sheet](https://sallysbakingaddiction.com/wp-content/uploads/2019/01/homemade-pizza-dough-2.jpg) Young bakers can lend a hand AND have fun in the process. Let the kids help you press down the dough and shape into a circle. They can add their cheeses and make pepperoni faces on top of the pie. Who doesn’t love a smiley pizza? 🙂 * ## Favorite Pizza Pans Let me share my top choices for pizza pans just in case you’re shopping for a new one. I use and love (affiliate links) [this one](https://rstyle.me/+QuKtK4xHdPWy5xSYDSEwSQ) and [this one](https://amzn.to/3r9EV94). If you like baking your homemade pizzas on pizza stones, I’ve used [this one](https://amzn.to/3tSRKr4) before and it’s wonderful. If you don’t have a pizza pan, use a regular sheet pan. Grease it with olive oil and sprinkle with cornmeal as directed below, and then press the dough into whatever shape that will fit. Make sure the dough is about 1/2-inch thick. For a thinner pizza, stretch the dough out more. ![baked cheese pizza on homemade dough with fresh basil.](https://sallysbakingaddiction.com/wp-content/uploads/2019/01/pizza-dough-2.jpg) ## Uses for Homemade Pizza Dough Here are the many uses for this homemade pizza dough: - [Stuffed Crust Pizza](https://sallysbakingaddiction.com/how-to-make-stuffed-crust-pizza/) - [Pesto Pizza](https://sallysbakingaddiction.com/pesto-pizza/) - [Homemade Ham & Cheese Pockets](https://sallysbakingaddiction.com/homemade-ham-cheese-pockets/) - [Pepperoni Pizza Rolls](https://sallysbakingaddiction.com/pepperoni-pizza-rolls/) - [Stromboli](https://sallysbakingaddiction.com/homemade-stromboli/) - [Spinach Artichoke White Pizza](https://sallysbakingaddiction.com/spinach-artichoke-white-cheese-pizza/) - [Homemade BBQ Chicken Pizza](https://sallysbakingaddiction.com/homemade-bbq-chicken-pizza/) - [Garlic Knots](https://sallysbakingaddiction.com/garlic-knots-recipe/) - Margherita style (pictured above): For 2 pizzas, when it’s time to top it in step 6 below, top with the following. (Feel free to halve for only 1 pizza.) Make a homemade tomato sauce by blending 1 28-ounce can San Marzano tomatoes, 1 Tablespoon olive oil, pinch of salt, and 2 minced cloves of garlic. Spread on shaped doughs. Top each with 2-3 ounces thinly sliced fresh mozzarella. Bake as directed, and then sprinkle each hot pizza with 2 Tbsp freshly grated parmesan cheese and a handful of roughly chopped fresh basil. - Apple gorgonzola pizza is a favorite: For 1 pizza, when it’s time to top it in step 6 below, top with 1 and 1/2 cups (6oz or 168g) shredded mozzarella cheese, 8 ounces crumbled gorgonzola cheese, thin slices of apple, then sprinkle with chopped fresh or dried rosemary before baking. - Or any other pizza topping you love: pepperoni, crumbled sausage, black olives, onions, mushrooms, jalapeños, etc Here are my [flatbread pizza crust](https://sallysbakingaddiction.com/zucchini-herbed-ricotta-flatbread/), [whole wheat pizza dough](https://sallysbakingaddiction.com/whole-wheat-pizza-dough/), [Chicago-style deep dish pizza](https://sallysbakingaddiction.com/how-to-make-chicago-style-deep-dish-pizza/), and [cold veggie pizza](https://sallysbakingaddiction.com/veggie-pizza/) recipes. [Print](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/print/66436/) clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon ![pizza dough.](https://sallysbakingaddiction.com/wp-content/uploads/2019/01/pizza-dough-on-floured-counter-265x265.jpg) ## Easy Homemade Pizza Dough 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4\.8 from 1023 reviews - Author: [Sally McKenney](https://sallysbakingaddiction.com/about-sally-mckenney/) - Prep Time: 2 hours, 15 minutes - Cook Time: 15 minutes - Total Time: 2 hours, 30 minutes - Yield: 2 12-inch pizzas - Category: Dinner - Method: Baking - Cuisine: American [Print Recipe](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/print/66436/) [Save Recipe Recipe Saved]() *** ### Description Follow these basic instructions for a thick, crisp, and chewy pizza crust at home. The recipe yields enough pizza dough for two 12-inch pizzas and you can freeze half of the dough for later. Close to 2 pounds of dough total. This recipe is also in my New York Times best-selling cookbook, [Sally’s Baking 101](https://sallysbakingaddiction.com/sallys-baking-101/). * ### Ingredients #### Dough - 1 and 1/3 cups (320ml) warm water (about 110°F/43°C) - 1 Tablespoon (13g) granulated sugar - 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast** (1 standard packet)\* - 3 and 1/2 to 4 cups (438–500g) unbleached all-purpose flour ([spooned & leveled](https://sallysbakingaddiction.com/how-to-measure-baking-ingredients/)), plus more as needed - 2 Tablespoons (30ml) extra-virgin olive oil, plus more for greasing - 1 teaspoon salt - sprinkle of cornmeal, for dusting the pan #### Toppings (halve these amounts if making just 1 pizza) - extra-virgin olive oil, for brushing - 2 garlic cloves, minced (optional) - 1 cup (250g) store-bought pizza sauce - 4 cups (1lb/454g) shredded mozzarella cheese Cook Mode Prevent your screen from going dark * ### Instructions 1. Whisk the warm water, granulated sugar, and yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. \If you don’t have a stand mixer,* simply use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula in the next step. 2. Add the flour, olive oil, and salt. Beat on medium speed for 2 minutes, until the dough pulls away from the sides of the bowl. 3. Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my [How to Knead Dough](https://sallysbakingaddiction.com/how-to-knead-dough/) video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test. 4. Rise: Lightly grease a large bowl with oil or nonstick spray—just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60–90 minutes or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.) 5. Preheat oven to 475°F (246°C). Allow it to heat for at least 15–20 minutes as you shape the pizza. (If using a pizza stone, place it in the oven to preheat as well.) Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor. 6. Shape the dough: When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time. See freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly for 5–10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal. 7. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. I suggest pepperoni & green peppers or jalapeño slices, [Hawaiian pizza](https://sallysbakingaddiction.com/hawaiian-pizza/), [pesto pizza](https://sallysbakingaddiction.com/pesto-pizza/), [spinach artichoke white pizza](https://sallysbakingaddiction.com/spinach-artichoke-white-cheese-pizza/), or [homemade BBQ chicken pizza](https://sallysbakingaddiction.com/homemade-bbq-chicken-pizza/). 8. Top & bake the pizza: Using your fingers, press dents into the surface of the dough to prevent bubbling. Lightly brush olive oil over the top of the crust. Sprinkle with minced garlic (if using), then spread on 1/2 cup (125g) pizza sauce, and top with 2 cups (227g) shredded mozzarella cheese. Top with any additional toppings of your choice and bake for 13–15 minutes or until the crust is golden brown. 9. Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. ### Notes 1. Freezing Instructions: This recipe yields enough dough for two 12-inch pizzas, a little less than 2 pounds (900g) total. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 1 hour on the counter. Preheat the oven and continue with step 5, punching down the dough to release air if needed. 2. Overnight/All Day Instructions: Prepare the dough through step 3, but allow the dough to rise for 8–12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water (about 70°F/21°C) in the dough, which will slow the dough’s rise and allow for more time.) The slow rise gives the pizza dough wonderful flavor! When ready, continue with step 4. If the dough didn’t quite double in size overnight, let it sit at room temperature for 30–45 minutes before punching down (step 5). 3. Special Tools (affiliate links): [Stand Mixer](http://rstyle.me/n/ch33dwb7kf7) or [Large Mixing Bowl](https://amzn.to/3mPQvWq) and [Wooden Spoon](https://amzn.to/3mvebNN) or [Silicone Spatula](https://rstyle.me/+2pySoGFcnTR3zL6a9o61jQ) \\| [Dough Scraper](https://amzn.to/2Z1YMvE) \\| [Pizza Pan](https://rstyle.me/+QuKtK4xHdPWy5xSYDSEwSQ) or [Baking Sheet](https://amzn.to/3xzOrXO) \\| [Pastry Brush](https://amzn.to/3K7P5zM) \\| [Pizza Cutter](https://amzn.to/3H7BW81) 4. Yeast: Red Star Platinum yeast is an instant yeast. You can use active dry yeast instead. The rise time will be at least 90 minutes. Reference my [Baking with Yeast Guide](https://sallysbakingaddiction.com/baking-with-yeast/) for answers to common yeast FAQs. 5. Pictured Pizza: This recipe yields 2 pizzas. For each, top with 1/2 cup pizza sauce, 2 cups shredded mozzarella cheese, pepperoni slices, thinly sliced green pepper or jalapeño, and a sprinkle of Italian seasoning blend or dried basil. Recipe originally published on [Sally’s Baking Addiction](https://sallysbakingaddiction.com/) in 2013 ## FAQ: How Can I Make The Dough Ahead of Time? Prepare the dough through step 3 above, but allow the dough to rise for 8-12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water in the dough which will slow the dough’s rise and allow for more time.) As a bonus, the slow rise gives the pizza dough wonderful flavor! When ready, continue with step 5 in the recipe above (the shaping step). If the dough didn’t quite double in size when rising, let it sit at room temperature for 30-45 minutes before shaping. * ## FAQ: How Do I Freeze Homemade Pizza Dough? This recipe yields two 12-inch pizzas. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. * ## FAQ: How Do I Thaw Frozen Pizza Dough? Place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Continue with step 5 in the recipe above. [Pinterest](https://pinterest.com/pin/create/button/?url=https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/&media=https%3A%2F%2Fsallysbakingaddiction.com%2Fwp-content%2Fuploads%2F2019%2F01%2Fpizza-dough-on-floured-counter.jpg&description=Homemade%20Pizza%20Dough%20Recipe%20for%20Beginners) [Facebook](http://www.facebook.com/share.php?u=https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/&t=Homemade%20Pizza%20Dough%20Recipe%20for%20Beginners) [Email](<mailto:?body=I thought you might enjoy this post: Homemade Pizza Dough Recipe for Beginners, https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/>) ## You Might Also Like... 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Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more. [Read More](https://sallysbakingaddiction.com/about-sally-mckenney/) ## Leave a Comment [Cancel reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#respond) This site uses Akismet to reduce spam. [Learn how your comment data is processed.](https://akismet.com/privacy/) ## Reader Comments and Reviews 1. Jen says: April 9, 2026 I accidentally left the dough on the counter overnight instead of putting it in the refrigerator. Is it ruined? [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1476278) 1. Trina @ Sally's Baking says: April 9, 2026 Hi Jen! It may be over-proofed, which would mean the crust may collapse when baked. Not the worst thing in the world for pizza, though\! [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1476302) 2. Beth says: April 9, 2026 Could I use whole wheat flour for a healthier dough? [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1476209) 1. Beth @ Sally's Baking says: April 9, 2026 Hi Beth, try this recipe for [whole wheat pizza dough](https://sallysbakingaddiction.com/whole-wheat-pizza-dough/)\! [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1476308) 3. Purple says: April 8, 2026 Can I keep the other half of the dough in the fridge for a few days instead of freezing it? If so, how long would it last in the fridge? [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1476124) 1. Trina @ Sally's Baking says: April 8, 2026 Hi Purple! No, it should not be left that long. The dough can rise in the fridge up to 12 hours, but any longer you risk it over-proofing. [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1476134) 4. Risa Harris says: April 7, 2026 My whole family loves this pizza! I’ve been asked to make 8 for a grandchild’s birthday party. Can I make them up completely…oven ready ( sauce and cheese) and freeze ? So all I have to do the day of the party is toss them in the oven? [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1475887) 1. Lexi @ Sally's Baking says: April 8, 2026 Hi Risa, we’re so glad this recipe is a favorite for your family! What we recommend is to par-bake and freeze for a make-ahead option, you could par bake the dough (without toppings) for 5-8 minutes, then freeze. Let it thaw before topping and baking. Make sure you roll the dough/flatten thin as it will puff up without toppings on. We don’t recommend freezing with the toppings on. Hope this helps\! [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1475978) 5. kilemy says: April 6, 2026 sally… we love you. today is national sally appreciation day. \\in unison\\ WE LOVE SALLY\! [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1474226) 6. Tom lo says: April 5, 2026 This pizza recipe worked perfectly. My family thought it was much better than what we buy from the store. [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1473954) 7. Kari says: March 29, 2026 This is our regular Sunday Night go-to dinner and the dough never fails. I make a half recipe for the 2 of us and full when our son is home from college. Baking on a pizza brick is perfection. On cooler days, I raise the dough by turning on the oven and putting the bowl on the back of the stove top where the heat vents out. I have not had an issue with too much flour, but I always start with less and add in more as I kneed the dough. Some fun add-ins we’ve done is add Italian seasoning and/or garlic to the dough and parm to the mozzarella on top. Thanks for such an easy, delicious dough recipe\! [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1471036) 8. Don Torrance says: March 28, 2026 I’ve made this recipe dozens of times and the dough is perfect at 3 cups flour. I can confirm that 3.5-4 cups is too much. It makes the dough dry and unworkable. I recommend adjusting the quantities in the recipe based on feedback from others as well. [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1470640) 9. Agnes Reyes says: March 28, 2026 Perfect pizza dough recipe, love it… [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1470461) 10. J says: March 23, 2026 This recipe is good but my dough needed much more water than in the recipe as it was crumbly and kept falling apart. I hope you adjust your ratio. Other recipes say 250ml water per 2&1/2 cups flour [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1468568) 1. Trina @ Sally's Baking says: March 23, 2026 Hi J, these ratios work well for us and many bakers. How did you measure the flour? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in [this post](https://sallysbakingaddiction.com/how-to-measure-baking-ingredients/). [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1468790) 1. Corissa says: April 6, 2026 Yes, I very lightly spoon the flour into my measuring cup and carefully level it off and 3.5 cups was perfect and I still had to add a little as I kneaded. Definitely depends on many factors, but I feel it’s right on\! 11. Baker Man says: March 17, 2026 Too much flour for 1 1/3 cup water… [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1466704) 12. Googizzy says: March 15, 2026 This was such an easy dough to make. I watched the video and it gave me the confidence to knead by hand. I like how she said it would take 6-8 maybe 10 minutes. I felt comfortable with the dough. My pizza got really brown at 15 so the second I cooked for 13 minutes and it was perfect. Thank you [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1465914) 13. Michelle Seidler says: March 14, 2026 This dough was the easiest dough to work with. I finall got my pizza round… lol. It was also super delicious. I always tell people “if you do exactly what Sally tells you your baked good will ALWAYS turn out amazing. [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1465363) 14. WeCaters says: March 14, 2026 Sally, your Homemade Pizza Crust recipe on Sally’s Baking Addiction looks absolutely perfect! I love how you break down the steps to make a soft, chewy, homemade pizza dough — ideal for family pizza night or weekend baking. Your clear instructions and tips for getting that golden crust make this pizza dough recipe so easy to follow, even for beginners. I can’t wait to make this delicious pizza crust from scratch\! [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1464521) 15. PatG says: March 13, 2026 Made this tonight using mushroom and pepperoni as toppings on one big pizza pan (18″) and it turned out Great! Mixed in some Badia Garlic & Parsley seasoning with flour which added extra flavor. I used a stand mixer and also recently realized I have a “bread proof” option in my oven settings which helped. Your “homemade pizza dough” recipe is wonderful and comes out perfect every time!! Thanks for all your tips. [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1464211) 16. Velaris says: March 13, 2026 This dough recipe is wonderful. I made it last night and the crust came out perfectly chewy. [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1463692) 17. Bethany Bruce says: March 12, 2026 Dough turned out amazing\! [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1460921) 18. Aisha says: March 10, 2026 Hey. So I’m currently trying this recipe and I used active yeast instead of instant rise. It’s been about two hours and the dough has barely risen. I’m wondering what the cause is and if this will ruin the recipe? Thanks. [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1460369) 1. Trina @ Sally's Baking says: March 10, 2026 Hi Aisha! Is it a little cold in your kitchen today? You could try a warmer spot to encourage the yeast – see step 4 for details\! [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1460386) 19. Lynn says: March 10, 2026 Can I keep this dough in the fridge for three days? [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1460109) 1. Trina @ Sally's Baking says: March 10, 2026 Hi Lynn, The dough can rise in the fridge up to 12 hours, but any longer you risk it over-proofing. The dough can be frozen as well – see recipe notes for details. [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1460234) 20. C Lindsey says: March 8, 2026 I have been looking for a simple, flavorful and easy to make pizza dough and this is the one\! We will never order takeout again\! Thank you\! [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1457931) 21. Gingi says: March 7, 2026 This is my go-to recipe! I usually double it we we have leftovers for our teenagers- it makes 4 cookie sheet pizzas or 4 x 18” rounds for me (though the crust is fairly thin). It’s easy to add whatever seasonings you want and turns out great every time\! [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1457491) 1. Tammy McClurg says: March 13, 2026 Hello, Can I make this with gluten free flour? [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1463822) 1. Michelle @ Sally's Baking says: March 14, 2026 Hi Tammy, We wish we could help but we do not have much experience baking with gluten-free flour. Although some readers report using an all-purpose 1:1 gluten-free flour with success, you should expect slightly different results anytime you substitute ingredients. It might be best to find a recipe written specifically written for gluten free flours. If you are interested, here are all of our naturally [gluten free baking recipes](https://sallysbakingaddiction.com/category/special-diet/gluten-free/). 22. Sara says: March 6, 2026 I have used this a couple times now, it always turns out great! If I bake on a regular cookie sheet it’s light and airy, if I do non stick it’s more crispy, both are great\! [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1457272) 23. Linda Reynolds says: March 6, 2026 I made this and we loved it. My first time making a homemade pizza. I made it a deep dish with several toppings. My husband said at first bite “best pizza I’ve ever had” [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1457265) 24. Gen says: March 4, 2026 Can you double the recipe? [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1450408) 1. Trina @ Sally's Baking says: March 4, 2026 Hi Gen, this recipe doubles well\! [Reply](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#comment-1450413) ### Comment navigation [Older Comments](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/comment-page-57/#comments) ![sally mckenney headshot purple shirt.](https://sallysbakingaddiction.com/wp-content/uploads/2024/12/SALLY-HEADSHOT-2024-3.jpg) About the Author ## Sally McKenney Sally McKenney is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more. 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Readable Markdown	This easy pizza dough* recipe is great for beginners and produces 2 soft and chewy homemade pizza crusts. Skip the pizza delivery because you only need 6 basic ingredients to begin\!* ![pizza dough.](https://sallysbakingaddiction.com/wp-content/uploads/2019/01/pizza-dough-recipe-for-beginners.jpg) This recipe is brought to you in partnership with [Red Star Yeast](https://redstaryeast.com/?utm_source=sallysbakingaddiction.com&utm_medium=influencer&utm_campaign=sallysbakingaddiction&utm_content=homepage). Originally published in 2013, this pizza dough recipe is a massive fan favorite and you’ll also find it in my New York Times best-selling cookbook, [Sally’s Baking 101](https://sallysbakingaddiction.com/sallys-baking-101/). Every great pizza begins with a great pizza crust. Some like it thin and crispy, while others prefer a thick and soft crust. This homemade pizza crust has it all: soft & chewy with a delicious crisp and AWESOME flavor. It’s my go-to pizza dough recipe and just a glance at the hundreds of reviews in the comments section tells me that it’s a favorite for many others too. In fact… ![Homemade pizza cut into slices with a piece being removed](https://sallysbakingaddiction.com/wp-content/uploads/2019/01/homemade-pizza-dough.jpg) ## Easy Dough for Bread Beginners This is a no-fuss dough recipe for beginners. You need just 6 basic ingredients, plus a little cornmeal for preparing the pan. (You can skip that if needed.) Most of the time is hands off as the dough rises. You might wonder… why waste the time when you can just buy frozen pizza dough? Frozen pizza dough is certainly convenient, but from-scratch crust has unbeatable flavor and texture that only comes from fresh dough. And you can use the dough for [cheese breadsticks](https://sallysbakingaddiction.com/cheesy-breadsticks/), too\! If you’ve ever made [homemade bagels](https://sallysbakingaddiction.com/homemade-bagels/) or [sandwich bread](https://sallysbakingaddiction.com/sandwich-bread/), you can easily make pizza dough because it’s quicker, easier, and requires fewer steps. > Reader, Andy, commented: “Super easy, super fast, super good! I don’t like doughy thick pizzas and I find with this recipe that I can make them thin and crunchy, I love how easy it is. I make pizza once or twice a month! Haven’t bought one for quite some time now\! ★★★★★“ *** ## Overview: Homemade Pizza Dough Ingredients All pizza dough starts with the same basic ingredients: flour, yeast, water, salt, and olive oil. 1. Yeast: I use [Platinum Yeast from Red Sta](https://redstaryeast.com/red-star-products/platinum-yeast/?utm_source=sallysbakingaddiction.com&utm_medium=influencer&utm_campaign=sallysbakingaddiction&utm_content=platinumyeast)[r](https://redstaryeast.com/red-star-products/platinum-yeast/?utm_source=sallysbakingaddiction.com&utm_medium=influencer&utm_campaign=sallysbakingaddiction&utm_content=platinumyeast). I have the best results when I use this instant yeast. The Platinum yeast is fantastic because its careful formula strengthens your dough and makes working with yeast simple. You only need 1 standard packet of yeast (2 and 1/4 teaspoons) to get the job done. 2. Water: I tested this pizza dough recipe with different amounts of water. 1 and 1/3 cups is the perfect amount. Use warm water to cut down on rise time, about 100-110°F. Anything over 130ºF kills the yeast. 3. Flour: Use unbleached all-purpose white flour in this recipe. Bleaching the flour strips away some of the protein, which will affect how much water the flour absorbs. You can substitute bread flour for a chewier pizza crust. If you love whole grain bread, try this [whole wheat pizza dough](https://sallysbakingaddiction.com/whole-wheat-pizza-dough/) instead. 4. Oil: A couple Tablespoons of extra virgin olive oil adds wonderful flavor to the dough. Don’t forget to brush the dough with olive oil before adding the toppings, which prevents the crust from tasting soggy. 5. Salt: Salt adds necessary flavor. 6. Sugar: 1 Tablespoon of sugar increases the yeast’s activity and tenderizes the dough, especially when paired with a little olive oil. 7. Cornmeal: Cornmeal isn’t in the dough, but it’s used to dust the pizza pan. Cornmeal gives the pizza crust a little extra flavor and crisp. Most delivery pizzas you enjoy have cornmeal on the bottom crust\! You could also add 1 teaspoon each garlic powder and Italian seasoning blend to the dough when you add the flour. > One reader, Shane, commented: “Excellent pizza dough. I add about 1 tbs of garlic powder and Italian herbs to give the dough more flavor as well as 40 grams of cornmeal for a little crunch. It freezes well and makes a nice thin crust. ★★★★★“ ![hand punching down dough in glass bowl.](https://sallysbakingaddiction.com/wp-content/uploads/2019/01/easy-pizza-dough-recipe-for-beginners-2-600x900.jpg) ![two balls of dough on floured work surface.](https://sallysbakingaddiction.com/wp-content/uploads/2019/01/easy-pizza-dough-recipe-for-beginners-3-600x900.jpg) ![hands shaping pizza dough on pizza pan.](https://sallysbakingaddiction.com/wp-content/uploads/2019/01/hands-shaping-pizza-dough.jpg) ## This is a Lean Bread Dough Pizza crust, like [homemade bagels](https://sallysbakingaddiction.com/homemade-bagels/), [artisan bread](https://sallysbakingaddiction.com/homemade-artisan-bread/), and [focaccia](https://sallysbakingaddiction.com/garlic-rosemary-herb-focaccia/), requires a lean dough. A lean dough doesn’t use eggs or butter. Without the extra fat to make the dough soft, you’re promised a crusty pizza crust. (However, I recommend using some olive oil for flavor and to keep the interior on the softer side.) Recipes like [dinner rolls](https://sallysbakingaddiction.com/soft-dinner-rolls/) & [sweet potato dinner rolls](https://sallysbakingaddiction.com/sweet-potato-dinner-rolls/), [homemade breadsticks](https://sallysbakingaddiction.com/homemade-breadsticks/), and [overnight cinnamon rolls](https://sallysbakingaddiction.com/overnight-cinnamon-rolls/) require fat to yield a “rich dough,” which creates a softer and more dessert-like bread. * ## Overview: How to Make Easy Pizza Dough - Make the dough: Mix the dough ingredients together by hand or use a hand-held or stand mixer. Do this in steps as described in the written recipe below. - Knead: Knead by hand or with your mixer. I like doing this by hand. If you’re new to yeasted doughs, my [How to Knead Dough](https://sallysbakingaddiction.com/how-to-knead-dough/) post and video can help with this step. - Rise: Place dough into a greased mixing bowl, cover tightly, and set aside to rise for about 90 minutes or overnight in the refrigerator. - Punch & shape: Punch down risen dough to release air bubbles. Divide in 2. Roll dough out into a 12-inch circle. Cover and rest as you prep the pizza toppings. - Top it: Top with favorite pizza toppings. - Bake: Bake pizza at a very high temperature for only about 15 minutes. ![Pizza dough with toppings before baking](https://sallysbakingaddiction.com/wp-content/uploads/2019/01/pizza-dough-with-toppings.jpg) ![Homemade pizza on baking sheet](https://sallysbakingaddiction.com/wp-content/uploads/2019/01/homemade-pizza-dough-2.jpg) Young bakers can lend a hand AND have fun in the process. Let the kids help you press down the dough and shape into a circle. They can add their cheeses and make pepperoni faces on top of the pie. Who doesn’t love a smiley pizza? 🙂 * ## Favorite Pizza Pans Let me share my top choices for pizza pans just in case you’re shopping for a new one. I use and love (affiliate links) [this one](https://rstyle.me/+QuKtK4xHdPWy5xSYDSEwSQ) and [this one](https://amzn.to/3r9EV94). If you like baking your homemade pizzas on pizza stones, I’ve used [this one](https://amzn.to/3tSRKr4) before and it’s wonderful. If you don’t have a pizza pan, use a regular sheet pan. Grease it with olive oil and sprinkle with cornmeal as directed below, and then press the dough into whatever shape that will fit. Make sure the dough is about 1/2-inch thick. For a thinner pizza, stretch the dough out more. ![baked cheese pizza on homemade dough with fresh basil.](https://sallysbakingaddiction.com/wp-content/uploads/2019/01/pizza-dough-2.jpg) Here are the many uses for this homemade pizza dough: - [Stuffed Crust Pizza](https://sallysbakingaddiction.com/how-to-make-stuffed-crust-pizza/) - [Pesto Pizza](https://sallysbakingaddiction.com/pesto-pizza/) - [Homemade Ham & Cheese Pockets](https://sallysbakingaddiction.com/homemade-ham-cheese-pockets/) - [Pepperoni Pizza Rolls](https://sallysbakingaddiction.com/pepperoni-pizza-rolls/) - [Stromboli](https://sallysbakingaddiction.com/homemade-stromboli/) - [Spinach Artichoke White Pizza](https://sallysbakingaddiction.com/spinach-artichoke-white-cheese-pizza/) - [Homemade BBQ Chicken Pizza](https://sallysbakingaddiction.com/homemade-bbq-chicken-pizza/) - [Garlic Knots](https://sallysbakingaddiction.com/garlic-knots-recipe/) - Margherita style (pictured above): For 2 pizzas, when it’s time to top it in step 6 below, top with the following. (Feel free to halve for only 1 pizza.) Make a homemade tomato sauce by blending 1 28-ounce can San Marzano tomatoes, 1 Tablespoon olive oil, pinch of salt, and 2 minced cloves of garlic. Spread on shaped doughs. Top each with 2-3 ounces thinly sliced fresh mozzarella. Bake as directed, and then sprinkle each hot pizza with 2 Tbsp freshly grated parmesan cheese and a handful of roughly chopped fresh basil. - Apple gorgonzola pizza is a favorite: For 1 pizza, when it’s time to top it in step 6 below, top with 1 and 1/2 cups (6oz or 168g) shredded mozzarella cheese, 8 ounces crumbled gorgonzola cheese, thin slices of apple, then sprinkle with chopped fresh or dried rosemary before baking. - Or any other pizza topping you love: pepperoni, crumbled sausage, black olives, onions, mushrooms, jalapeños, etc Here are my [flatbread pizza crust](https://sallysbakingaddiction.com/zucchini-herbed-ricotta-flatbread/), [whole wheat pizza dough](https://sallysbakingaddiction.com/whole-wheat-pizza-dough/), [Chicago-style deep dish pizza](https://sallysbakingaddiction.com/how-to-make-chicago-style-deep-dish-pizza/), and [cold veggie pizza](https://sallysbakingaddiction.com/veggie-pizza/) recipes. [Print](https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/print/66436/) *** ### Description Follow these basic instructions for a thick, crisp, and chewy pizza crust at home. The recipe yields enough pizza dough for two 12-inch pizzas and you can freeze half of the dough for later. Close to 2 pounds of dough total. This recipe is also in my New York Times best-selling cookbook, [Sally’s Baking 101](https://sallysbakingaddiction.com/sallys-baking-101/). * #### Dough - 1 and 1/3 cups (320ml) warm water (about 110°F/43°C) - 1 Tablespoon (13g) granulated sugar - 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast** (1 standard packet)\* - 3 and 1/2 to 4 cups (438–500g) unbleached all-purpose flour ([spooned & leveled](https://sallysbakingaddiction.com/how-to-measure-baking-ingredients/)), plus more as needed - 2 Tablespoons (30ml) extra-virgin olive oil, plus more for greasing - 1 teaspoon salt - sprinkle of cornmeal, for dusting the pan #### Toppings (halve these amounts if making just 1 pizza) - extra-virgin olive oil, for brushing - 2 garlic cloves, minced (optional) - 1 cup (250g) store-bought pizza sauce - 4 cups (1lb/454g) shredded mozzarella cheese Cook Mode Prevent your screen from going dark * 1. Whisk the warm water, granulated sugar, and yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. \If you don’t have a stand mixer,* simply use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula in the next step. 2. Add the flour, olive oil, and salt. Beat on medium speed for 2 minutes, until the dough pulls away from the sides of the bowl. 3. Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my [How to Knead Dough](https://sallysbakingaddiction.com/how-to-knead-dough/) video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test. 4. Rise: Lightly grease a large bowl with oil or nonstick spray—just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60–90 minutes or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.) 5. Preheat oven to 475°F (246°C). Allow it to heat for at least 15–20 minutes as you shape the pizza. (If using a pizza stone, place it in the oven to preheat as well.) Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor. 6. Shape the dough: When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time. See freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly for 5–10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal. 7. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. I suggest pepperoni & green peppers or jalapeño slices, [Hawaiian pizza](https://sallysbakingaddiction.com/hawaiian-pizza/), [pesto pizza](https://sallysbakingaddiction.com/pesto-pizza/), [spinach artichoke white pizza](https://sallysbakingaddiction.com/spinach-artichoke-white-cheese-pizza/), or [homemade BBQ chicken pizza](https://sallysbakingaddiction.com/homemade-bbq-chicken-pizza/). 8. Top & bake the pizza: Using your fingers, press dents into the surface of the dough to prevent bubbling. Lightly brush olive oil over the top of the crust. Sprinkle with minced garlic (if using), then spread on 1/2 cup (125g) pizza sauce, and top with 2 cups (227g) shredded mozzarella cheese. Top with any additional toppings of your choice and bake for 13–15 minutes or until the crust is golden brown. 9. Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. ### Notes 1. Freezing Instructions: This recipe yields enough dough for two 12-inch pizzas, a little less than 2 pounds (900g) total. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 1 hour on the counter. Preheat the oven and continue with step 5, punching down the dough to release air if needed. 2. Overnight/All Day Instructions: Prepare the dough through step 3, but allow the dough to rise for 8–12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water (about 70°F/21°C) in the dough, which will slow the dough’s rise and allow for more time.) The slow rise gives the pizza dough wonderful flavor! When ready, continue with step 4. If the dough didn’t quite double in size overnight, let it sit at room temperature for 30–45 minutes before punching down (step 5). 3. Special Tools (affiliate links): [Stand Mixer](http://rstyle.me/n/ch33dwb7kf7) or [Large Mixing Bowl](https://amzn.to/3mPQvWq) and [Wooden Spoon](https://amzn.to/3mvebNN) or [Silicone Spatula](https://rstyle.me/+2pySoGFcnTR3zL6a9o61jQ) \\| [Dough Scraper](https://amzn.to/2Z1YMvE) \\| [Pizza Pan](https://rstyle.me/+QuKtK4xHdPWy5xSYDSEwSQ) or [Baking Sheet](https://amzn.to/3xzOrXO) \\| [Pastry Brush](https://amzn.to/3K7P5zM) \\| [Pizza Cutter](https://amzn.to/3H7BW81) 4. Yeast: Red Star Platinum yeast is an instant yeast. You can use active dry yeast instead. The rise time will be at least 90 minutes. Reference my [Baking with Yeast Guide](https://sallysbakingaddiction.com/baking-with-yeast/) for answers to common yeast FAQs. 5. Pictured Pizza: This recipe yields 2 pizzas. For each, top with 1/2 cup pizza sauce, 2 cups shredded mozzarella cheese, pepperoni slices, thinly sliced green pepper or jalapeño, and a sprinkle of Italian seasoning blend or dried basil. Recipe originally published on [Sally’s Baking Addiction](https://sallysbakingaddiction.com/) in 2013 ## FAQ: How Can I Make The Dough Ahead of Time? Prepare the dough through step 3 above, but allow the dough to rise for 8-12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water in the dough which will slow the dough’s rise and allow for more time.) As a bonus, the slow rise gives the pizza dough wonderful flavor! When ready, continue with step 5 in the recipe above (the shaping step). If the dough didn’t quite double in size when rising, let it sit at room temperature for 30-45 minutes before shaping. * ## FAQ: How Do I Freeze Homemade Pizza Dough? This recipe yields two 12-inch pizzas. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. * ## FAQ: How Do I Thaw Frozen Pizza Dough? Place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Continue with step 5 in the recipe above.
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