Simple Homemade Pizza Dough (4 Medium Pizzas)

Easy Pizza Dough Recipe

Honestly, this pizza dough is about as easy as it gets. It’s the kind of recipe you can make on autopilot, no stress, no fancy steps. You only need six everyday ingredients, and chances are they’re already sitting in your pantry. The dough comes together quickly, feels soft and smooth, and stretches out easily without snapping back. One batch gives you enough dough for four medium (12-inch) pizzas, which makes it perfect for relaxed pizza nights, a little flour on the counter, and piling on all the toppings you love. Homemade pizza doesn’t have to be complicated, and this dough proves it.

Typical ingredients

All-purpose flour
Warm water
Active dry yeast
Olive oil
Salt
Sugar

Easy homemade pizza dough, nothing fancy, just the basics that work every time. These are everyday pantry staples that come together to make a soft, stretchy dough with great flavor and texture, perfect for homemade pizza.

Pizza Stones and Pans: Crispy Homemade Crust

If you’ve got a pizza stone, definitely use it. It’s a game-changer for homemade pizzas. No stone? No problem! You can also use a preheated baking sheet.

We love a pizza stone because it gives the crust a perfectly crisp bottom, just like a pizzeria. To get the best results, place the stone in the oven while it preheats. Aim for 500°F (260°C) and let the stone heat up for a good 10 minutes before sliding your pizza on. That little extra wait makes a big difference in getting a golden, crispy crust every time.

Easy Pizza Dough Recipe
If you’ve ever wanted to make homemade pizza that actually tastes like it came from a pizzeria, this easy pizza dough recipe is your new best friend. It’s made with just six simple, everyday ingredients, nothing fancy, nothing intimidating and comes together faster than you might think. The dough is soft, a little stretchy, and incredibly forgiving.
This recipe is all about fun, flexibility, and homemade flavor get ready to roll up your sleeves, dust off the flour from the counter, and pile on all your favorite toppings. Homemade pizza doesn’t have to be complicated, and this dough proves it.
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Prep Time 20 minutes
Cook Time 15 minutes
Rising Time 2 hours
Servings: 4 (12-inch) pizzas
Course: Main Course
Cuisine: Italian
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups all-purpose flour
  • 2¼ teaspoons active dry yeast (1 packet)
  • 1½ cups warm water (105–110°F / 40–43°C)
  • 1 teaspoon sugar
  • 2½ tablespoons olive oil
  • 1½ teaspoons salt

Equipment

  • pizza pans
  • pizza stone (optional)
  • Stand Mixer with Dough Hook (optional)

Instructions
 

  1. Activate the yeast
    In a large bowl, mix the warm water, sugar, and yeast. Let stand 5–10 minutes, until foamy.
  2. Mix the dough
    Stir in olive oil and salt. Add flour gradually, mixing until a soft dough forms.
  3. Knead
    Turn dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic.
    (Stand mixer: 5–6 minutes with dough hook.)
  4. First rise
    Place dough in a lightly oiled bowl, turning once to coat. Cover and let rise in a warm place for 1½–2 hours, until doubled.
  5. Divide
    Punch down dough and divide into 4 equal balls (about 8 oz / 225 g each). Let rest 10 minutes.
  6. Shape pizzas
    On a floured surface, stretch or roll each ball into a 12-inch round.
  7. Top & bake
    Add sauce and toppings. Bake at 475°F (245°C) for 10–14 minutes, until crust is golden and cheese is bubbling.

Notes

Use a pizza stone if you have one: It crisps the bottom beautifully. Preheat it in the oven at 500°F (260°C) for at least 10 minutes before baking. No stone? A baking sheet works just fine too.
Warm water is key: Make sure your water is between 105–110°F (40–43°C) to activate the yeast without killing it.
Don’t skip the rest: Letting the dough rise and then resting it after dividing makes it easier to stretch and gives a light, airy crust.
Flour your surface lightly: Too much flour can make the dough dry, too little and it will stick—just a light dusting is perfect.
 

Nutrition Facts (Per Slice, plain dough only):

 
Calories: 220 kcal | Carbohydrates: 28 g | Protein: 10 g
Fat: 8 g | Saturated Fat: 4 g | Fiber: 2 g
Sugar: 3 g | Sodium: 480 mg | Cholesterol: 20 mg
Easy Pizza Dough Recipe

Dough Size Guide

Each dough ball: ~8 oz (225 g)
Finished pizza: 12 inches
Slices: 8 per pizza

Similar to personal pizzas served at cafés.

Customize Your Crust

Make it how you like it! Roll it thin for a crispy base or leave it a bit puffy for a soft, chewy crust. Brush the edges with olive oil, garlic, or herbs for extra flavor—your pizza, your rules.

Homemade Pizza Dough Recipe
Toppings

The fun part of pizza? Everything you love goes on top! Classic margherita with fresh mozzarella and basil, pepperoni, veggies, or even a mix of sweet and savory your pizza, your rules. Keep in mind: piling on too much sauce or cheese can make the crust soggy, so balance is key.

For extra flavor, try finishing your pizza with a drizzle of olive oil, a sprinkle of fresh herbs, or a pinch of chili flakes right out of the oven. And don’t forget—homemade pizza is the perfect time to get creative and make it your own.

Storage

Got extra dough? No worries! You can refrigerate it for up to 2 days, just keep it tightly covered so it doesn’t dry out. Want to save it longer? Freeze dough balls for up to 3 months. When you’re ready to use, thaw overnight in the fridge, let it come to room temperature for a bit, and you’re good to go.

Baked pizza leftovers can be stored in the fridge for 3–4 days. To bring them back to life, reheat in the oven or on a skillet to keep the crust crispy—microwaving works too, but the crust may get soft.

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