Why we love this Pizza Dough:
Easy – Takes just a few minutes to knead in my Bosch mixer (or by hand!) and then let it rise. The little bit of effort is so worth it. I also love this Wheat Pizza Dough recipe. Versatile – we use this dough to make all of our pizza recipes, whether we’re cooking them in our Ooni pizza oven, using a pizza stone (or a pizza steel is what I have) for oven baked pizza, or making grilled pizza. Make sure to enjoy it with my homemade pizza sauce! Perfect texture and flavor – I make homemade pizza for my family almost weekly and I have had my share of trial and error; I can confidently say THIS IS THE RECIPE!
How to Make Pizza Dough:
Mix Dough: Stir yeast with warm water and a pinch of sugar and set aside for 5 minutes, to proof. (It should get foamy on top, which means it’s active. If not, then the yeast may be old). Add to a mixing bowl with remaining water, salt, vinegar, and olive oil. Gradually add the flour as you knead the dough on a medium-low speed for about 7 minutes. Rise: Transfer the dough to a greased bowl, cover with a dry kitchen towel and allow to rise for about an hour, or until about double in size. Divide the dough into 2-3 equal portions (makes about two 14” or three 9” pizzas). Roll into Circle: Spray your work surface lightly with cooking spray, or dust lightly with flour. Use a rolling pin or your hands to roll and stretch the dough to your desired size. Sprinkle a little cornmeal and flour on a pizza peel and place the rolled out dough on top. The cornmeal will help the dough slide onto a pizza stone, the grill, or into a pizza oven. (If you don’t have a pizza peel, you can place the pizza crust on a piece of parchment paper to lift and set it onto your hot pizza stone or baking tray. Make sure to top it with my homemade pizza sauce, cheese, and your favorite toppings!
Pro Tips:
Pre-Bake Dough, if cooking pizza in the oven. If you’re baking the pizza in the oven, whether on a pizza stone or not, I always pre-bake the dough for 4-5 minutes before adding toppings, to make sure the pizza dough cooks crisp on the outside and soft and airy in the middle. Once you add the Pizza Sauce and toppings, return it to the oven to finish baking. The Flour! I call for bread flour, but all-purpose flour works perfectly well for this recipe. If you’d like to use whole wheat flour, check out my Wheat Pizza Crust Recipe! Flavor the dough, if you’d like: This is a great basic pizza dough recipe, but you can spice it up to make it more flavorful by adding a few dashes of garlic powder, dried basil, and oregano.
Make Ahead And Freezing Instructions:
To Make Ahead: mix the dough, place in a large greased bowl with a tight lid and refrigerate for several hours, or even overnight. Remove from the fridge and allow to come to room temperature so it’s easy to roll out. You could also roll-out and pre-bake the dough, add toppings and store in the fridge for a take-and-bake style pizza. To Freeze: once the dough is mixed, wrap it in plastic wrap and place it in a freezer safe container to freeze for up to 3 months. When ready to thaw, place it in a greased bowl, covered, in the fridge until completely thaw (about 24 hours). Allow to come to room temperature so it’s easy to roll out. You could also freeze the pre-baked dough, with or without toppings.
Use the dough for any of these Pizza Recipes:
Calzones Pepperoni Pizza Grilled Pizza Cheeseburger Pizza Pesto Veggie Pizza Chicken Alfredo Pizza BBQ Chicken Pizza Air Fryer Pizza Thai Chicken Pizza White Pizza
Adapted from All recipes.
*I originally shared this recipe March 2013. Updated March 2020 and June 2023. *This post contains affiliate links. I love sharing my favorite products with you! This post contains affiliate links.
