Homemade Pizza Dough

Whether you’re pulling out all the stops for a Friday night family dinner or just craving a slice with your favorite toppings, this Homemade Pizza Dough is the perfect base.

A ladle spreads tomato sauce onto a partially baked pizza crust on a countertop.

Prep Time 15

Cook Time 20

Dough Rising Time 30

Total Time 1 5

Servings portions

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