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There’s something about homemade pizza night that just feels right — simple ingredients, hands in the dough, and dinner everyone actually looks forward to. This easy pizza dough recipe is sized perfectly to make two 12-inch crusts, making it ideal for a casual family dinner without leftovers taking over the fridge.
The dough is soft, easy to work with, and bakes up with that perfect balance of chewy inside and lightly crisp edges. And if you’re in freezer-prep mode, it doubles beautifully so you can stash extra crusts for busy nights.
Why You’ll Love This Pizza Dough Recipe
- Made with simple pantry ingredients
- Sized for 2 large 12-inch pizzas
- Easy to double for freezer prep
- Soft, stretchy dough that’s beginner-friendly
- Great for pizza, flatbread, or calzones
Ingredients You’ll Need
- Hot water (110–115°F)
- Sugar
- Active dry yeast
- Olive oil
- Salt
- All-purpose flour
Equipment You’ll Need
To make this homemade pizza dough, you don’t need anything fancy — just a few reliable kitchen basics:
- Large mixing bowl — for dissolving the yeast and mixing your dough.
- Measuring cups and spoons — accurate hydration makes better dough.
- Stand mixer with dough hook (optional but helpful) — this takes the effort out of kneading, especially for beginners.
- Bench scraper — handy for working with sticky dough.
- Clean kitchen towel or plastic wrap — for covering the bowl while the dough rises.
- Pizza stone or baking sheet — to bake your stretched crusts.
- Pizza peel or inverted baking sheet — makes transferring the stretched dough easier.
These simple tools help the dough rise and stretch beautifully without frustration, even if this is your first time making dough from scratch.
How to Make Homemade Pizza Dough
Great pizza dough starts with properly activated yeast. Warm water and a small amount of sugar wake the yeast, creating a foamy mixture that ensures the dough rises well and develops a light texture.
Olive oil and salt build flavor and structure, keeping the dough tender while strengthening the gluten for stretch. Flour is mixed in gradually, then kneaded until the dough is smooth and slightly tacky — the key to a crust that stretches easily without tearing.
After rising until doubled, the dough is divided and rested briefly to relax the gluten. This short rest makes shaping easier. If the dough resists while stretching, a few minutes of rest will loosen it again.
This forgiving dough is easy to work with and reliable for homemade pizza nights.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintHomemade Pizza Dough (Makes two 12” Crusts)
This easy homemade pizza dough makes two 12-inch crusts with a soft, chewy texture and crisp edges. Perfect for pizza night, and easy to double if you want to prep extra dough or freezer-friendly crusts.
- Prep Time: 10 minutes
- Rise Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 5 minutes
- Yield: 2 (12-inch) pizza crusts
- Category: Dinner
- Cuisine: Italian-American
Ingredients
- 1 cup hot water (110–115°F)
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 1 tablespoon olive oil
- ¾ teaspoon salt
- about 3 cups all-purpose flour (give or take depending on humidity)
- Oil or cooking spray, for bowl
Instructions
- In a large bowl, combine the hot water, sugar, and yeast. Let sit for 8–10 minutes, until foamy.
- Stir in the olive oil and salt.
- Mix in 2 cups of flour using a wooden spoon or rubber spatula until a thick dough forms.
- Transfer the dough to a stand mixer fitted with the dough hook.
- With the mixer on low speed, add the remaining flour ¼–½ cup at a time, mixing between additions, until the dough is soft and slightly tacky but not sticky.
- Continue kneading with the dough hook for 5–6 minutes, until smooth and elastic. Add flour 1 tablespoon at a time if needed.
- Lightly oil a bowl, place the dough inside, cover, and let rise in a warm place for 30–45 minutes, or until doubled in size.
- Turn dough onto a lightly floured surface and divide into 2 equal portions. Shape into smooth balls.
- Cover and let rest for 10–15 minutes before stretching into 12-inch pizza crusts.
- Top as desired and bake at 425°F for 14-18 minutes, until crust is golden and cooked through.
Notes
-
Freezer Tip: Double this recipe to make 4 crusts and freeze for later.
-
Dough can be par-baked and frozen for quick pizza nights.
-
If dough resists stretching, let it rest for 5 minutes, then try again.
Optional: Par-Bake & Freeze
If not cooking your pizzas immediately, you can partial bake them (par-bake) and let them sit until you’re ready to top and bake! See below instructions for par-baking and using later
-
Preheat oven to 425°F.
-
Stretch dough into 12-inch rounds and place on parchment-lined pans.
-
Dock with a fork and bake 5–7 minutes, just until set (no browning).
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Cool completely, wrap tightly, and freeze up to 3 months.
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Bake from frozen at 450–475°F for 10–14 minutes with toppings.
Tips for the Best Homemade Pizza Dough
- Use warm (not hot) water: Water that’s too hot can kill the yeast, while water that’s too cool may prevent the dough from rising properly.
- Gradually add the flour: Mixing the flour in slowly helps prevent a dry, stiff dough and keeps the texture soft and stretchy.
- Let the dough rest if it resists: If the dough pulls back while shaping, let it rest for a few minutes to relax the gluten before stretching again.
- Easy to double: This recipe doubles easily if you want to prep ahead for multiple pizza nights.
Storage & Make-Ahead
Refrigerate:
After the first rise, wrap the dough tightly and refrigerate for up to 3 days. Let it come to room temperature before shaping.
Freeze Raw Dough:
Divide the dough into balls after the first rise, lightly oil, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator, then let rest at room temperature before using.
Freeze Par-Baked Crusts:
Stretch the dough into crusts and bake at 425°F for 5–7 minutes, just until set. Cool completely, wrap tightly, and freeze. Bake straight from frozen with toppings at 450–475°F until bubbly and golden.
Variations & Serving Ideas
- Classic pizza night: Pair this dough with our easy homemade pizza sauce for a simple cheese or pepperoni pizza.
- BBQ pizza: Use this dough as the base for our BBQ pulled pork pizza for a hearty, flavorful twist.
- Veggie pizza: Top with olive oil, mozzarella, and your favorite vegetables for an easy meatless option.
Frequently Asked Questions
Can I make pizza dough ahead of time?
Yes. This dough can be made up to 3 days ahead and stored in the refrigerator after the first rise.
Can I freeze pizza dough?
Absolutely. Freeze raw dough balls for up to 3 months, or par-bake crusts for quick, easy pizza nights.
Why didn’t my dough rise?
This is usually due to inactive yeast or water that was too hot or too cold. The yeast mixture should be foamy before moving forward.
What if my dough keeps shrinking back when I stretch it?
That means the gluten is tight. Let the dough rest for 5–10 minutes, then try again — it will stretch much more easily.
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