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Homemade Pizza Dough (Makes two 12” Crusts)

Homemade pizza dough stretched into a 12-inch round crust on a pizza pan before baking
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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.

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

  1. In a large bowl, combine the hot water, sugar, and yeast. Let sit for 8–10 minutes, until foamy.
  2. Stir in the olive oil and salt.
  3. Mix in 2 cups of flour using a wooden spoon or rubber spatula until a thick dough forms.
  4. Transfer the dough to a stand mixer fitted with the dough hook.
  5. 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.
  6. Continue kneading with the dough hook for 5–6 minutes, until smooth and elastic. Add flour 1 tablespoon at a time if needed.
  7. 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.
  8. Turn dough onto a lightly floured surface and divide into 2 equal portions. Shape into smooth balls.
  9. Cover and let rest for 10–15 minutes before stretching into 12-inch pizza crusts.
  10. 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).

  • Cool completely, wrap tightly, and freeze up to 3 months.

  • Bake from frozen at 450–475°F for 10–14 minutes with toppings.

Find it online: https://ourgratefulkitchen.com/homemade-pizza-dough-for-two-12-inch-crusts/