Classic Pizza Dough
Master the art of homemade pizza with this foolproof dough recipe that creates perfectly crispy yet chewy crusts. With just a few simple ingredients and proper technique, you'll never order delivery again.
Prep Time 15 minutes mins
Total Time 2 hours hrs 15 minutes mins
Course Basics
Cuisine Italian
Servings 2 12-inch pizzas
Large mixing bowl or stand mixer with dough hook
Measuring cups and spoons
Plastic wrap or kitchen towel
For the Dough
- 2-1/4 tsp active dry yeast 1 packet
- 1 tsp granulated sugar
- 1-1/2 cup warm water 110°F
- 3-1/2 cup all-purpose flour or bread flour
- 2 tbsp extra-virgin olive oil
- 2 tsp salt
- additional flour for dusting
In a small bowl, combine active dry yeast, sugar, and warm water. Stir gently and let sit for 5 minutes until foamy and bubbly. If yeast doesn't foam, it's dead - start over with fresh yeast.
In a large bowl or stand mixer, combine flour, olive oil, and salt. Add yeast mixture and stir until a shaggy dough forms. If using stand mixer, use dough hook on low speed.
Turn dough onto lightly floured surface and knead for 8-10 minutes until smooth, elastic, and slightly tacky but not sticky. Dough should spring back when poked. Or knead in stand mixer for 5-6 minutes on medium speed. Add small amounts of flour if too sticky.
Place dough in lightly oiled bowl, turning to coat. Cover with plastic wrap or damp towel. Let rise in warm place for 1 hour until doubled in size. Dough should not spring back when poked.
Punch down dough to release air. Divide into 2 equal portions for two 12-inch pizzas. Shape each into a smooth ball. Cover and let rest for 15 minutes to relax gluten, making dough easier to stretch.
On lightly floured surface, stretch or roll each dough ball into desired shape and thickness. For authentic texture, hand-stretch rather than rolling. Use immediately with desired toppings, or freeze for up to 3 months.
Water temperature is critical - too hot kills yeast, too cold won't activate. Bread flour creates chewier crust; all-purpose works well too. For cold fermentation flavor development, refrigerate dough after step 4 for 24-72 hours, then bring to room temperature before shaping. Dough can be frozen after first rise - thaw overnight in refrigerator. For crispier crust, bake on preheated pizza stone at 500°F.
ALLERGEN INFORMATION: Contains gluten (flour). Can be made with gluten-free flour blend, though texture will differ. Naturally dairy-free and vegan. Always check ingredient labels if you have food allergies. Keyword artisan pizza dough, from scratch pizza, homemade pizza dough, Italian pizza dough, pizza crust, pizza dough recipe, yeast dough