Basic Homemade Pizza Dough

Name: Basic Homemade Pizza Dough
Prep time: 35 min
Cook time: 12 min
Total time: 47 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1⅓ cups (315 ml) water, warm, 105–110°F (40–43°C); 1 teaspoon (4 g) granulated sugar; 2¼ teaspoons (7 g) active dry yeast, one standard packet; 4 cups (500 g) bread flour, plus a little extra for dusting; 2 teaspoons (12 g) fine sea salt; 2 tablespoons (27 ml) extra-virgin olive oil, for the dough; 1 tablespoon (14 ml) olive oil, for greasing the bowl and brushing the pans; 2 tablespoons (18 g) fine cornmeal or semolina, for dusting the pans (optional)

From the MyKitchenBank Kitchen

A reliable, chewy-yet-crisp pizza dough made with bread flour, olive oil and a one-hour rise. It stretches easily, bakes up golden in a home oven, and makes two 12-inch pizzas.

Prep: 35 min
Cook: 12 min
Wait: 1 hr 50 min
Total: 2 hr 37 min
Makes: 2 pizzas, 12 inches (30 cm) each (8 slices total)

Jump to recipe ♡ Save

Ingredients

4 servings

1⅓ cups (315 ml) water, warm, 105–110°F (40–43°C)
1 teaspoon (4 g) granulated sugar
2¼ teaspoons (7 g) active dry yeast, one standard packet
4 cups (500 g) bread flour, plus a little extra for dusting
2 teaspoons (12 g) fine sea salt
2 tablespoons (27 ml) extra-virgin olive oil, for the dough
1 tablespoon (14 ml) olive oil, for greasing the bowl and brushing the pans
2 tablespoons (18 g) fine cornmeal or semolina, for dusting the pans (optional)

Equipment (7)

Large mixing bowl (4-quart / 4 L) or stand mixer with dough hook
Instant-read or kitchen thermometer
Measuring cups and spoons, or a kitchen scale
2 rimmed baking sheets, about 18×13 inches (46×33 cm), or 2 pizza stones/steels
Plastic wrap or a damp kitchen towel
Bench scraper or sharp knife
Rolling pin (optional)

Steps

Before you start

Measure the flour by weight if you can (500 g). If using cups, fluff the flour, spoon it into the cup and level it off; do not scoop.
Check your water with a thermometer: 105–110°F (40–43°C) is warm but not hot. Water over 120°F (49°C) can kill the yeast.
Plan on about 2½ hours from start to bake. The dough rises 75 minutes and rests another 30 while the oven preheats.
Have your toppings prepped before you shape the dough, because shaped dough should be topped and baked right away.

1
Activate the yeast
- Pour the warm water (105–110°F / 40–43°C) into a large bowl or the bowl of a stand mixer.
- Stir in the sugar and sprinkle the yeast over the top.
- Leave it undisturbed for 5 minutes.
+ Show details− Hide details
Ready when: The surface is covered with a creamy, foamy layer and smells yeasty.
Tip: If there is no foam after 10 minutes, the yeast is dead or the water was too hot or cold. Start over with fresh yeast.
2
Mix the dough
- Add the bread flour, salt and the 2 tablespoons olive oil to the yeast mixture.
- Stir with a wooden spoon, or mix on low speed with the dough hook, for about 2 minutes until no dry flour remains and a shaggy, sticky dough forms.
+ Show details− Hide details
Ready when: A rough, shaggy mass with no dry flour at the bottom of the bowl.
Tip: Keep the salt from sitting directly on the yeast for long. Add it with the flour, not before.
3
Knead until smooth
- Turn the dough onto a lightly floured counter and knead by pushing it away with the heel of your hand, folding it back and turning it a quarter turn, for 8 minutes.
- In a stand mixer, knead on low-medium speed for 6 minutes.
- Dust with only a teaspoon or so of flour at a time if it sticks.
+ Show details− Hide details
Ready when: The dough is smooth, elastic and slightly tacky. When you press a finger in, it springs back slowly. A small piece stretches thin enough to see light through without tearing (windowpane).
Tip: Resist adding too much flour. A slightly tacky dough gives a lighter, chewier crust.
4
First rise
- Brush a large clean bowl with the 1 tablespoon of olive oil (save a little for the pans).
- Place the dough in the bowl and turn it once to coat.
- Cover tightly with plastic wrap or a damp towel and leave in a warm spot (75–80°F / 24–27°C) for 75 minutes.
+ Show details− Hide details
Ready when: The dough has doubled in volume and a floured fingertip pressed 1 inch (2.5 cm) in leaves an indentation that fills back in slowly.
Tip: In a cool kitchen, the dough may need up to 2 hours. Judge by the size, not the clock.
5
Divide and shape balls
- Turn the risen dough onto a lightly floured counter and press it gently to release the large bubbles.
- Cut it into 2 equal pieces (about 420 g each).
- Pull the edges of each piece underneath and roll against the counter with a cupped hand into a tight, smooth ball.
+ Show details− Hide details
Ready when: Each ball is smooth and taut on top with the seam pinched closed underneath.
Tip: Weigh the pieces on a scale if you have one so the pizzas bake evenly.
6
Rest and preheatOven 500°F / 260°C
- Place the balls 3 inches (8 cm) apart on a floured counter or tray, cover loosely with a damp towel and let rest for 30 minutes.
- While they rest, set two oven racks in the upper and lower thirds and heat the oven to 500°F (260°C) with the empty baking sheets (or stones) inside.
+ Show details− Hide details
Ready when: The balls look puffy and soft and spread slightly when poked. The oven reads 500°F (260°C) on an oven thermometer.
Tip: If the dough springs back when you shape it, it needs 10 more minutes of rest.
7
Stretch the dough
- Working with one ball at a time on a lightly floured counter, press from the center out, leaving a ½-inch (1 cm) rim.
- Lift and stretch over your knuckles, or roll with a pin, to a 12-inch (30 cm) round about ¼ inch (6 mm) thick.
- Remove the hot sheets from the oven, brush lightly with oil, sprinkle with cornmeal (if using) and slide each round onto a sheet.
+ Show details− Hide details
Ready when: An even round with no thin spots or holes, and a slightly thicker rim.
Tip: If a hole tears, pinch it closed with floured fingers. Always use oven mitts; the sheets are extremely hot.
8
Top and bakeOven 500°F / 260°C
- Add your sauce, cheese and toppings quickly, keeping them light so the dough crisps.
- Bake both pizzas at 500°F (260°C) for 10–12 minutes, swapping the sheets between racks halfway through.
- Rest 3 minutes before slicing.
+ Show details− Hide details
Ready when: The crust edge is deep golden brown, the underside is browned and crisp when lifted, and the cheese is bubbling with browned spots.
Tip: Do not overload with wet toppings; they make the center soggy.

Good to know

Tips

For a crisper bottom crust, preheat the pans or stone as in step 6 so the dough starts cooking the moment it touches the hot surface.
A well-hydrated dough should feel slightly tacky. Add flour sparingly while kneading to keep the crust light.
A longer, cold rise in the fridge (12–48 hours) develops more flavor and gives a blistered, chewier crust.
Cold dough resists stretching. Let it warm up and rest until soft and relaxed before shaping.

Make ahead

"After kneading, place the dough in the oiled bowl, cover and refrigerate 12–48 hours for deeper flavor. Divide and shape into balls, then let them rest at room temperature for 45–60 minutes before stretching. Or freeze the shaped balls (see storage)."

Storage & reheating

"Unbaked dough: refrigerate in oiled, covered containers up to 2 days, or freeze the balls in zip-top bags for up to 3 months; thaw overnight in the fridge, then rest at room temperature 45–60 minutes. Baked pizza: keep at room temperature up to 2 hours, or refrigerate up to 3 days. Reheat slices in a skillet over medium heat, covered, for 3–4 minutes, or in a 425°F (220°C) oven for 8 minutes."

Substitutions

bread flour → all-purpose flour. Use the same weight (500 g). The crust will be a little softer and less chewy. Reduce the water by 1–2 tablespoons if the dough feels too sticky.
active dry yeast → instant yeast. Use 2¼ teaspoons (7 g). Skip the 5-minute proofing and mix it directly into the flour, then add the warm water, sugar and oil.
granulated sugar → honey. Use 1 teaspoon; it feeds the yeast the same way and adds a faint sweetness.
fine cornmeal or semolina → semolina flour or extra bread flour. Any of them stops sticking; cornmeal adds more crunch.