The heart of any good homemade pizza is the dough. This Homemade Pizza Dough recipe delivers a crisp bottom, tender texture, and a structure that can carry all your favorite toppings without falling apart.
This is the pizza dough I reach for any time we plan a pizza night. I’ve used it more times than I can count, and it has never let me down. The texture is just right, and the process is simple enough to make it on any night of the week.
What I like most is how adaptable it is. Whether I’m making a plain cheese pizza for the grandkids or loading it with mushrooms, onions, and sausage for the grown-ups, this crust holds up beautifully. It’s crisp on the edges, tender through the center, and has just the slightest hint of sweetness from a touch of honey.
If you already have a favorite pizza recipe like my Favorite Homemade Pizza, this dough will give it an upgrade. Or start fresh with this base and build your own perfect pie, or use it for a fantastic Pepperoni Calzone!
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 1 Hour, 5 Minutes (includes 30 minutes dough rising time)
Servings: 4
Primary Ingredient(s): Flour, yeast, olive oil
Skill Level: Easy
What You’ll Like About This Recipe
- It’s made with ordinary ingredients and doesn’t require any special equipment.
- The touch of honey not only helps activate the yeast, it also gives the dough a very subtle sweetness.
- It rises quickly in a warm spot and rolls out like a dream.
- You can prep it ahead of time and refrigerate it or freeze it for future pizza nights.
Ingredient Notes
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- Warm Water and Honey – Active dry yeast needs to be activated with warm water and a sweetener such as sugar or honey. I use honey in this recipe to also add a subtle touch of sweetness. The water should be just warm to the touch, between 100 and 110°F.
- Active Dry Yeast – Of course, it’s what makes the dough rise and gives it a nice texture. Always check the date on the yeast to ensure that it hasn’t expired.
- All-Purpose Flour – I choose all-purpose flour for this dough. It’s easy to work with and creates a tender crust. You can also use bread flour if you like. See the “About the Flour” section below for more information.
- Olive Oil or Cooking Spray – You’ll need a small amount to grease the bowl for rising and to brush the dough for extra flavor and browning.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
About the Flour
In the U.S., we have a few options when choosing flour for pizza dough. Each produces a different crust texture. If you’re really into pizza making, you’d want 00 Flour (Italian Double Zero), which would be the most authentic. It’s not available everywhere and when you do find it, it’s expensive. Our main choices that are widely available in grocery stores are bread flour and all-purpose flour.
- Bread Flour — For a crust that’s a bit chewy and holds up well to heavy toppings, bread flour is the ideal choice. It has a higher protein content which makes a dough that’s stretchier and bakes up with a nice crisp edge and soft center.
- All-Purpose Flour – I prefer all-purpose flour for a crust that’s a little thinner and crisper, with fantastic flavor. The crust turns out crisp on the bottom with a light, tender bite.
I don’t recommend whole wheat flour for pizza crust. It makes a dense crust due to its higher fiber content, which can make the dough more difficult to work with. It can also burn more easily.
How to Make Pizza Dough At Home
- In a large mixing bowl, stir the honey into the warm water until it dissolves. Sprinkle the yeast over the top and let it sit for about 5 minutes, or until it starts to foam.
- Add in 2 cups of the flour along with the salt, stirring until you get a rough, shaggy dough. Turn that out onto a floured surface.
- Knead the dough for around 6 minutes, working in the remaining ¼ cup of flour a little at a time, until the dough feels smooth and just barely sticky.
- Lightly coat a clean bowl with olive oil or cooking spray. Place the dough inside, turning it so it’s coated all over. Cover with a towel and let it rise in a warm spot for about 30 minutes, or until it doubles in size.
- Preheat the oven to 450°F. While it heats, lightly grease a pizza pan or baking sheet.
- Once the dough has risen, punch it down and turn it out onto a floured surface.
- Roll or stretch the dough into a circle about 12 to 14 inches across, then place it on your greased pan.
- Pinch up a little rim around the edges, then use a fork to poke holes across the bottom. This will stop it from puffing up too much while baking.
- Lightly brush the crust with olive oil.
- Bake for 5 to 10 minutes, just until the dough looks set but hasn’t started to brown.
- Take it out and let it cool for a few minutes.
- Spread on the pizza sauce, sprinkle with cheese, and pile on the toppings.
- Put the assembled pizza back in the oven for another 10 to 15 minutes, or until the crust is golden and the cheese is melted and bubbling.
Recipe Success Tips
- Par-baking the crust for a few minutes before adding toppings helps prevent a soggy bottom. If you were baking in an outdoor pizza oven or on a stone with much higher temperatures, the parbake would not be needed. When baking in a kitchen oven, it helps to give the crust a jump start with this short pre-bake.
- Use water that’s between 100 and 110°F to help activate the yeast without killing it.
- If your kitchen is chilly, let the dough rise in an oven that’s been turned on for about a minute and then turned off. That’s just enough heat to create the perfect warm environment.
- Don’t worry if the dough feels slightly sticky when kneading; simply add flour a tablespoon at a time until it’s smooth and elastic.
Recipe Variations and Options
- Try bread flour if you like a slightly chewier crust with a crisp edge.
- Add seasonings to the dough, such as dried basil, oregano, or garlic powder.
- Make it personal-sized. Divide the dough into halves or quarters and let everyone shape and top their own.
- Brush with garlic butter instead of plain olive oil for a flavorful crust
How to Serve Homemade Pizza
Homemade pizza dough is like a blank canvas. You can go classic or get creative. Here are a few ideas for building a full meal around your pizza night:
- Family Pizza Bar Night: Set out toppings like cooked sausage, olives, onions, and shredded cheese so everyone can build their own personal pizza.
- Classic Friday Night Pizza Dinner: Pepperoni and mozzarella pizza, simple green salad with lemon vinaigrette, and warm garlic breadsticks.
- Vegetarian Version: Roasted veggie pizza with a tomato and roasted garlic soup.
How to Prep Pizza Dough Ahead
This dough can be easily made in advance. Once it finishes rising, punch it down and wrap it tightly in plastic wrap. Keep it in the fridge for up to two days or freeze it for up to three months. If frozen, thaw it overnight in the refrigerator, then bring it to room temperature before rolling out.
Storing Leftovers
If you have leftover dough or baked pizza, here’s how to keep it fresh:
👉 PRO TIP: Avoid the microwave when reheating if you want to keep the crust from getting soggy. A quick warm-up in a skillet or oven brings it back to life.
- Unbaked Dough – Wrap tightly in plastic wrap and refrigerate for up to 2 days, or freeze for up to 3 months. Thaw overnight in the fridge before using.
- Baked Pizza – Store slices in an airtight container in the fridge for up to 4 days. Reheat in a hot skillet on the stovetop, or in the oven or air fryer at 350°F until warmed through and crisp.
Questions About Homemade Pizza Dough
Yes! After the first rise, punch it down and wrap it tightly in plastic wrap, then place it in a freezer bag. It’ll keep for up to 3 months. Just thaw overnight in the fridge and let it come to room temperature before using.
I highly recommend par-baking the crust. It will help keep the crust from getting soggy, especially if you’re using heavier toppings like fresh tomatoes or lots of cheese. It only takes a few minutes and makes a big difference.
Double-check your yeast and water temperature. The water should be warm but not hot (about 100–110°F). Also, make sure your yeast is fresh. Expired yeast won’t activate properly. If your kitchen is cold, try placing the dough in a slightly warm oven or near a sunny window.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Homemade Pizza Dough
Ingredients
- 2 teaspoons honey
- ¾ cup warm water (100–110° F)
- ¼ ounce active dry yeast (1 packet)
- 2¼ cups all-purpose flour divided
- ½ teaspoon salt
- Olive oil or cooking spray for greasing bowl and brushing dough
Instructions
- In a large bowl, stir the honey into the warm water until dissolved. Sprinkle the yeast over the top and let sit for 5 minutes, or until foamy.2 teaspoons honey, ¾ cup warm water, ¼ ounce active dry yeast
- Stir in 2 cups of the flour and the salt until a shaggy dough forms. Turn it out onto a lightly floured surface.½ teaspoon salt
- Knead the dough for about 6 minutes, gradually adding the remaining ¼ cup of flour a little at a time until the dough is smooth and just slightly tacky.
- Lightly grease a large bowl with olive oil or cooking spray. Place the dough in the bowl, turning it to coat. Cover with a clean towel and let it rise in a warm spot for about 30 minutes, or until doubled in size.Olive oil or cooking spray
- Preheat the oven to 450°F. Lightly grease a pizza pan or baking sheet.
- Punch down the dough and turn it out onto a floured surface.
- Roll or stretch the dough into a 12- to 14-inch circle and transfer to the prepared pan.
- Create a small rim around the edge and prick the center of the dough several times with a fork to prevent bubbles.
- Brush the dough lightly with olive oil.
- Bake for 5 to 10 minutes, just until the dough is set but not browned.
- Remove the par-baked crust from oven and let it cool for just a few minutes.
- Add your favorite sauce, followed by cheese, and then the toppings.
- Return to the oven and bake for another 10 to 15 minutes, or until the crust is golden and the cheese is melted and bubbly.
Notes
- Par-bake for best results. A quick bake before adding sauce and toppings keeps the crust crisp and sturdy, especially in a standard kitchen oven. Use warm water, not hot.
- Yeast needs gentle warmth to activate. Aim for water between 100 and 110 degrees for a good rise.
- Let the dough rise in a cozy spot. If your kitchen feels cold, place the bowl in a barely warm oven or near a sunny window to help it along.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.