The Only Pizza Dough From Scratch Recipe You’ll Ever Need (Seriously)
Let me tell you something straight: once you make pizza dough from scratch, you won’t go back. Forget the store-bought stuff. This homemade pizza base is chewy in the middle, crisp on the edges, and has that deep, yeasty flavor that makes your kitchen smell like an Italian pizzeria.
I’ve tested dozens of variations over the years, and this recipe is the one I always come back to. It’s simple, reliable, and produces a dough you can stretch, bake, and fall in love with. Whether you’re a New York-style foldable slice fan or more into Neapolitan vibes with those leopard-spotted crusts, this dough is your blank canvas.
📅 Ingredients Table
| Ingredient | Quantity |
|---|---|
| All-purpose or bread flour | 3 ½ cups (450g) |
| Warm water (around 100°F) | 1 ½ cups (360ml) |
| Active dry yeast | 2 ¼ tsp (1 packet / 7g) |
| Sugar | 1 tsp |
| Salt | 2 tsp |
| Olive oil | 2 tbsp |
| Optional: semolina flour | For dusting |
🍝 Step-by-Step Instructions
Step 1: Bloom the yeast
In a bowl, mix warm water with the sugar and yeast. Let it sit for 5–10 minutes until it becomes foamy. If nothing happens, your yeast may be dead—start over!
Step 2: Make the dough
In a large bowl (or stand mixer with a dough hook), combine flour and salt. Pour in the yeast mixture and olive oil. Mix until a sticky dough forms. Knead for 8–10 minutes until smooth and elastic.
Step 3: First rise
Form the dough into a ball, lightly oil it, and place in a bowl. Cover with a damp towel or plastic wrap. Let rise in a warm spot until doubled in size (about 1 to 1.5 hours).
Step 4: Divide & rest
Punch down the dough. Divide into 2 or 3 balls depending on how large you want your pizzas. Rest for 20–30 minutes under a towel.
Step 5: Shape your pizza
Dust your work surface with flour (and semolina if you have it). Gently stretch or roll out the dough to your desired thickness. No need to overwork it—let it be rustic.
💪 Tips & Tricks
- Use bread flour for a chewier texture.
- Let it ferment overnight in the fridge for deeper flavor.
- Room temp dough stretches better than cold.
- Oil your hands if the dough is sticky.
- Don’t over-top! A light hand makes the crust rise beautifully.
- Bake at the highest temp your oven allows (ideally 500°F/260°C) with a preheated pizza stone or steel.
❓ FAQ Section
Can I freeze the dough? Absolutely. After the first rise, wrap each dough ball tightly and freeze for up to 3 months. Thaw in the fridge overnight.
What if I don’t have a stand mixer? No problem. Your hands are the OG tool—just knead the dough on a lightly floured surface.
How long should I bake my pizza? Usually 7–10 minutes at a very high temperature. Look for golden crust and bubbling cheese.
Can I use whole wheat flour? Yes, but mix it 50/50 with white flour to keep the texture light.
✨ Final Thoughts
Making pizza dough from scratch isn’t just about the food. It’s an experience. It’s about getting your hands a little messy, playing with simple ingredients, and watching them transform into something incredible. It’s about sharing slices hot from the oven with people you love.
So light some music, pour yourself a glass of wine, and roll up your sleeves. Once you master this dough, pizza night will never be the same. You’ll feel like a kitchen rockstar—and you’ll never want to go back to the packaged stuff again.
See Also: Pizza Beans Recipe
