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Homemade Pizza Dough

Author:

I have enjoyed creating food and perfecting recipes in the kitchen since I was 10 years old. I prefer homemade over store-bought.

A ball of homemade pizza dough

A ball of homemade pizza dough

The Art of Making Homemade Pizza

Up until a few years ago, I would just buy frozen pizzas from the grocery store, or I would pick up fresh ones from the local pizzeria. But one day I saw a magazine article on making pizza, and I was inspired to try it out. The first couple of times I messed up, and the dough ended up being too thick and undercooked. However, once I got the hang of it, it was a hit. I kept notes on what worked for me and came up with the version I use now.

Making the crust is so simple, and it is fun to make different kinds of pizzas. I like to experiment and use whatever ingredients I have on hand as toppings.

Cook Time

Preparation:

  • 10 minutes to mix
  • 45 minutes to let dough rise

Cooking Time: 8-12 minutes

Oven Temperature: 425°

From Start to Finish: Expect it to take between 1 hour and 1 hour and 15 minutes, including the time it takes to let the dough rise.

Yield: 6 slices

Ingredients

  • 1 1/4 cups flour
  • 1 teaspoon honey or sugar (optional)
  • 1/4 teaspoon salt
  • 1 1/8 teaspoons instant or rapid-rise dry yeast
  • 1/2 cup warm water
  • 1 teaspoon vegetable or canola oil, to coat bowl with

Step 1: Make the Dough

  1. Mix the flour, sugar, and salt in a medium mixing bowl.
  2. Add the yeast. Pour the warm water over the dry ingredients, and mix well. The dough shouldn't be too sticky, so add just a little bit more flour if it is.
  3. Form the dough into a ball.
  4. Pour the vegetable oil into a clean medium bowl, and roll the ball of dough around to coat it well.
  5. Leave the ball of dough in the bowl, cover it with a towel or plastic wrap, and place it in a warm, draft-free spot until it doubles in size, about 45 minutes.

Step 2: Roll Out the Dough

  1. Flour your work surface. I like to use a sheet of parchment paper because it makes clean-up easy.
  2. Using a rolling pin, roll the dough out until it's pretty flat. If you like a really thick crust, don't flatten it quite as much.
  3. Now would be a great time to preheat the oven (425°F), if you haven't already.

Step 3: Assemble the Pizza

Place your flattened dough onto a pizza pan, and add whatever toppings you desire. Here are some ideas:

  • Pizza sauce (or any tomato-based sauce), or Alfredo or cheese sauce as the base
  • Sprinkle any desired herbs, spices or other seasonings over it
  • Vegetables, either uncooked or sautéed
  • Pre-cooked meat, if desired
  • Shredded/grated cheese

Step 4: Cook the Pizza

Cook the pizza for about 8-12 minutes, until crust is golden brown and cheese has melted.

Ingredient Variations

  • I have used wheat flour before in place of half or all of the regular flour, and it came out pretty well.
  • Other types of flours may be used, though it may affect the texture or taste a little bit.
  • If desired, omit the sugar/honey. It gives the crust a slightly sweet taste, but it isn't absolutely necessary.
  • Any type of cooking oil can be used to coat the bowl.

Notes About Yeast

  • 1 1/8 teaspoons yeast = same as 1/8 oz. yeast
  • I like to buy a jar of yeast because it lasts much longer than a few packets. It's easy to measure out exactly how much I need.
  • If you have a 1/4 oz. packet, use half for this recipe.
  • If you have a 0.6 oz. cake of fresh yeast, use half for this recipe.
  • Once a jar or package of yeast is open, any unused should be refrigerated.
  • If it's a little old, use a little extra and it should work fine.

What's the Best Oven Temperature?

When I first started making pizza, I read that the oven was supposed to be preheated for 45 minutes and that the temperature would be above 500°. I don't ever turn my personal oven up that high, so I always set it to around 425°. I have found that the pizza comes out perfectly fine at that temperature, and just being preheated for 5-10 minutes before cooking the pizza. That means that instead of turning the oven on while the dough is rising, you can easily wait until you are putting the toppings on the rolled out crust.

What Kind of Pan Should You Use?

A pizza pan or stone is ideal to use, but a cookie sheet works just as well. I always place a pan in the oven before it's preheated, and then put the sheet with the pizza on top of that one once it is up to 425 degrees.

This is a pizza with potato, onion and bacon.

This is a pizza with potato, onion and bacon.

Nutrition Information for Pizza Dough

The table below shows the approximate nutritional information for 1 serving (or half of this dough). It doesn't include any toppings used. This estimate is based on using:

  • all-purpose flour
  • granulated sugar
  • Iodized table salt
  • vegetable oil

If other types of ingredients are used, it might change the nutrition somewhat.

© 2014 Kathryn

Comments

Kathryn (author) from Windsor, Connecticut on February 20, 2020:

I enjoy making my own pizza, and trying out different flavors. If you try it I hope you like it.

Kathryn (author) from Windsor, Connecticut on February 20, 2020:

I hope if you try it you enjoy it. I have been making this for some time now, and love trying new toppings. So good! I also make a great pizza roll that is a hit at parties and get togethers. I love that you have a cooking thing between yourself and a friend. That sounds fun!

Travel Chef from Manila on February 19, 2020:

I really enjoy eating Pizza especially the meaty one. I would like to try pizza with white sauce. I'll try this recipe.

Nell Rose from England on October 11, 2019:

l love Pizza, but have never even thought to attempt to make it, lol! This is great! I will bookmark it. We have a cooking thing between me and a friend, so this is a good one to make.

Linda Chechar from Arizona on March 23, 2019:

I had no idea it would be do easy to make pizza dough. Now I'll start making my own. Thanks for the recipe and tips!

Chitrangada Sharan from New Delhi, India on May 31, 2017:

This looks easy to follow and delicious!

Thanks for sharing the step by step instructions. This will really help those doing it for the first time.

Thank you!

Kathryn (author) from Windsor, Connecticut on July 22, 2016:

Rebecca, You're welcome! This is probably the recipe I use most out of any, and it is so easy and versatile. I'm glad you need it.

Have a great weekend.

~ Kathryn

Rebecca Mealey from Northeastern Georgia, USA on July 22, 2016:

OMG, I SO needed this. Thanks, Kathryn.

Kathryn (author) from Windsor, Connecticut on October 30, 2015:

Audrey,

Great, I hope you do! Yes, I am doing very well. Better than ever! I just haven't been writing online as much lately. I hope you are doing well!

~ Kathryn

Audrey Howitt from California on September 23, 2015:

I will have to try this! I love making my own pizza! Hope this finds you well!

Kathryn (author) from Windsor, Connecticut on February 10, 2015:

Thelma,

You're welcome, and thanks for dropping by my recipe hub.

I am doing well. I have been so busy lately that I haven't been writing online much! But that will change at some point.

Have a great week!

~ Kathryn

Thelma Alberts from Germany and Philippines on February 10, 2015:

I love making my own pizza. This sounds easy to make and the photos made me hungry. Thanks for sharing Kathryn. I hope you are doing fine.

Kathryn (author) from Windsor, Connecticut on October 18, 2014:

Natasha,

I hope you get some use out of your pizza pan, and I am glad you find this to be an easy and well explained post. I tried to make it simple, because pizza does not have to be a long and complicated dish to make.

Thanks for taking the time to read and comment, and have a wonderful weekend.

~ Kathryn

Kathryn (author) from Windsor, Connecticut on October 18, 2014:

Bensen,

You're welcome, and if you make a pizza again I hope you enjoy it. I find it to be a satisfying dish to make when I have the time and energy to do it.

Have a good day.

~ Kathryn

Kathryn (author) from Windsor, Connecticut on October 18, 2014:

Rebecca,

Thanks very much! I am glad you like it, and that you shared it. I enjoy making pizzas, and many of them really hit the spot.

Have a great weekend.

~ Kathryn

Natasha from Hawaii on October 09, 2014:

We got a pizza pan as a wedding gift this summer, but I still haven't used it! I actually hadn't seen a dough recipe I liked yet. Yours looks pretty easy/well explained - I need to finally use that pan!

Thomas Bensen from Wisconsin on October 06, 2014:

It's been years since I make home made pizza thanks for sharing

Rebecca Mealey from Northeastern Georgia, USA on October 06, 2014:

This is an awesome recipe for pizza dough. You have taken the guesswork out. All of your pizzas sure look delicious. Sharing!

Kathryn (author) from Windsor, Connecticut on September 21, 2014:

Bill,

I'm glad I could help. If you try it out, I hope it comes out very well for you. I think it is a very satisfying thing to make from scratch.

You're welcome, and have a great weekend.

~ Kathryn

Bill De Giulio from Massachusetts on September 20, 2014:

This looks great Kathryn. I have always wanted to try making pizza at home and this will help immensely. I'll give this a try. Thank you, have a nice weekend.

Kathryn (author) from Windsor, Connecticut on September 12, 2014:

Suzie,

Thanks, I tried to make this into something simple. There was a lot of trial and error for me in the beginning, so I hope this version will make it easier for those who haven't had much experience making pizza from scratch.

Yes, your life seems to be incredibly busy, so I can understand how you would have trouble finding the time to make a pizza. But when you do, good luck, and I hope you enjoy!

Thanks for reading and commenting, and have a great day.

~ Kathryn

Suzanne Ridgeway from Dublin, Ireland on September 12, 2014:

Kathryn,

Sorry I didn't get to this earlier, what a really simple recipe and easy to follow instructions for us novices of the pizza world! I keep meaning to try your pizza ones and still have not gotten round to it with everything going on. Thanks so much for this and 5 stars all the way my friend.

Kathryn (author) from Windsor, Connecticut on September 09, 2014:

MsDora,

You're welcome.

Yes, letting it rise is a key point, although it will still come out okay if it is not left to rise for as long.

I enjoy making varieties of pizzas, and I am glad you enjoy it.

Thanks for reading and commenting, and have a wonderful day.

~ Kathryn

Dora Weithers from The Caribbean on September 09, 2014:

Thank you for sharing the dough recipe. Looks easy enough; I guess step number 7 is key to its success. Your variety pizza recipes also look interesting.

Kathryn (author) from Windsor, Connecticut on September 08, 2014:

Rose,

Mixes are certainly convenient, but making them from scratch is also satisfying. I usually make two batches at once, and it doesn't take long to mix up.

Thanks for reading and commenting, and have a wonderful day!

~ Kathryn

Kathryn (author) from Windsor, Connecticut on September 08, 2014:

PS,

Thanks, you are always so sweet.

I hope you have a blessed day!

~ Kathryn

Kathryn (author) from Windsor, Connecticut on September 08, 2014:

DealForALiving,

Isn't it funny sometimes how an article or recipe pops up after you have been looking for it? That has happened to me before.

I hope that whatever recipe you use for it works out well. Over the years I have had to try different things to get it right, and it's worth it!

Thanks for taking the time to read and comment, and have a great day.

~ Kathryn

Kathryn (author) from Windsor, Connecticut on September 08, 2014:

Someonewhoknows,

That is interesting information about flour. I have never tried bread flour. I often use either all-purpose or wheat, and sometimes a blend of oat flour mixed in. There's unbleached flour for those who don't care for bleached. It is disturbing to think of what the flour goes through when it bleached. It certainly doesn't sound healthy.

I have also never tried soybean oil. Sometime I hope to try different varieties, so I see for myself which ones work the best.

Thanks for reading and leaving such an insightful comment, and have a wonderful day.

~ Kathryn

Kathryn (author) from Windsor, Connecticut on September 08, 2014:

Relationshipc,

That is an awesome idea! I want to try that next time. Maybe even tonight. Thanks for sharing that with me.

Have a wonderful day.

~ Kathryn

Kari on September 08, 2014:

Your dough is pretty much how I make mine. Last night, we made some cone shapes with foil, wrapped the pizza dough around the cone, and baked it. The, we stuffed the cone with pizza toppings. I liked it way better than the normal pizza we make.

someonewhoknows from south and west of canada,north of ohio on September 08, 2014:

Bread flour is best if you want your pizza to rise higher. It,has a higher protein content which makes it possible for the dough to rise higher as well as give it more body and texture. All purpose is the next best flour to bread flour. It,has slightly less protein but works well for making pizza.

My problem with most commercial white flours is the fact that they use chemicals to either bleach the flour and age the flour artificially.

Soybean oil is my oil of choice.

Sam Deal from Earth on September 08, 2014:

I wish I read this a few months ago when I was trying out all different types of pizza. I will definitely give this a try.

pstraubie48 on September 08, 2014:

Thanks, Kathryn I love to play in dough. Do not have a pizza dough recipe until now...this is going into my recipe files to try very soon.

Angels are on the way to you this morning ps

Rose Clearfield from Milwaukee, Wisconsin on September 08, 2014:

Thanks for the detailed article with so many personal tips! Usually I make pizza dough with a mix, but one of these days I'll rise to the challenge of making it from scratch.

Kathryn (author) from Windsor, Connecticut on September 08, 2014:

Flourish,

I didn't recognize you at first. You didn't used to have a portrait as your profile photo. I like it!

I definitely think it's more fun to make it yourself! Thanks, I am glad you find it doable.

Thanks for reading and commenting, and have a great day!

~ Kathryn

FlourishAnyway from USA on September 08, 2014:

It's always more fun and tastier when you make it yourself! Great instructions and very doable.

Kathryn (author) from Windsor, Connecticut on September 08, 2014:

Janet, thanks. I am hoping that others see how easy it is to make their own pizza, since I get so much satisfaction out of it. I am glad you have made pizza dough before.

Thanks for taking time to read and comment, and for sharing it.

Have a great day!

~ Kathryn

Janet Giessl from Georgia country on September 08, 2014:

Thank you for sharing your experience about making homemade pizza dough. I also make my own pizza dough from time to time. This hub very well-written, easy to follow and has great pictures.

Kathryn (author) from Windsor, Connecticut on September 08, 2014:

Bill,

You're welcome! I would definitely deliver it to you if I could. This is one of my favorite things to make on a weekend when I have time, and Al loves it when I make them.

Thanks for commenting, and have a fantastic week!

~ Kathryn

Kathryn (author) from Windsor, Connecticut on September 08, 2014:

Always Exploring,

Thanks, my pizzas are delicious! You're welcome, and I hope you enjoy it if you give it a try.

Thanks for reading and commenting, and have a great day.

~ Kathryn

Bill Holland from Olympia, WA on September 08, 2014:

If you're delivering then I'm more than willing to give this a try, Kathryn. :) Thanks for a great recipe. Right up my culinary alley.

Ruby Jean Richert from Southern Illinois on September 08, 2014:

Your pizza looks delicious. I have never tried to make pizza dough, but i want to try. Thank you for sharing.

Kathryn (author) from Windsor, Connecticut on September 08, 2014:

Thanks. Karen. I really enjoy making pizza dough, and hope this is helpful to others who want to try it out.

I hope you're settling into your new home.

~ Kathryn

Karen Hellier from Georgia on September 07, 2014:

This is great. Love the pictures that you took to go with the hub.