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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
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 Estimated Facts - Pizza Dough

Serving Size: 1 slice  Servings Per Recipe: ~8
Nutrient Amount %DV*
Calories 120 kcal —
Total Fat 2 g 3%
├─ Saturated Fat 0.3 g 2%
├─ Trans Fat 0 g —
Cholesterol 0 mg 0%
Sodium 220 mg 10%
Total Carbohydrates 22 g 8%
├─ Dietary Fiber 1 g 4%
├─ Added Sugars 0 g 0%
Protein 4 g 8%
Calcium 10 mg 1%
Iron 1 mg 6%
Potassium 40 mg 1%
*% Daily Values are based on a 2,000-calorie diet.
The main calorie contributors are refined flour (carbohydrates) and any added oil. The small amount of fat typically comes from oil in the dough (if used). Most fat is unsaturated unless butter or heavy fat is added.

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