This is my go-to homemade pizza dough recipe—it’s simple, fast, and doesn’t require any fancy steps. You toss everything into the mixer, let it rise, shape it, and bake.
It’s soft, stretchy, and bakes up with that perfectly golden, crisp outer crust and chewy center. It works for thin, thick, deep dish, skillet pizza, or even garlic breadsticks. Once you make it, you won’t bother with store-bought dough again.
FYI – I find that making four small ones is much easier to handle than 2 large ones. They end up being too thick for us. Smaller ones are easier to make thin!
Tips Before You Start
• Warm (not hot) water helps activate the yeast without killing it.
• Let the dough rise in a warm spot—inside your oven with the light on works great. If your oven has a proof setting, use it.
• Kneading is important for texture—it should feel soft, smooth, and elastic when it’s ready.
• For extra flavor, brush the edges with olive oil and sprinkle garlic salt or Parmesan before baking.
• Baking on a pizza stone, pizza steel, or upside-down baking sheet gives a crispier bottom.
How to Store Pizza Dough (Fridge or Freezer)
I love to make a big batch so that I have them on hand when we want pizza!
To refrigerate:
After the dough rises and doubles in size, punch it down and divide it if needed. Lightly oil the dough and place each portion in a zip-top bag or airtight container.
Store in the fridge for up to 3 days.
When ready to use, let it sit at room temperature for about 30–45 minutes to soften and rise a bit before shaping.
To freeze:
After the dough rises the first time and you punch it down, divide it into pizza-sized portions. Lightly coat each piece with oil and place in freezer bags, removing as much air as possible. Freeze for up to 3 months.
To use frozen dough:
- Move from freezer to the fridge and thaw overnight (8–12 hours).
- Take it out of the fridge and let it sit at room temp for 1 hour before rolling or stretching.
It should puff back up and feel soft, stretchy, and easy to shape.
Tip:
If you want extra flavor, pizza dough actually tastes even better after being refrigerated for 1–2 days. It develops a slight sourdough-style tang and better texture.
Easy Homemade Pizza Dough (Makes 2–4 Pizzas)
Ingredients
2 cups warm water
1 tbsp yeast
1 tbsp salt
1 tbsp honey
5 cups flour
Instructions
Add warm water, yeast, salt, honey, and flour to the bowl of a stand mixer.
Mix until everything is combined and a sticky dough forms.
Cover the bowl and let the dough rest for a few hours, until doubled in size.
Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic.
Punch down the dough and divide into 2–4 portions, depending on the size pizzas you want.
Roll or stretch into your preferred shape.
Add your favorite toppings.
Bake at 475°F for 10–15 minutes on a pizza stone or baking sheet, until the crust is golden and crisp.
FAQ
Can I make this pizza dough ahead of time?
Yes. After it rises, punch it down and store it in the fridge for up to 3 days or freeze it for up to 3 months.
How do I store pizza dough in the fridge?
Lightly oil the dough, place it in an airtight container or zip-top bag, and refrigerate. Let it rest at room temperature for 30–45 minutes before shaping.
How do I freeze pizza dough?
Oil the dough, divide into portions, and store in freezer bags for up to 3 months. Thaw in the fridge overnight, then bring to room temperature before shaping.
Why is my dough too sticky?
Pizza dough should be slightly sticky. If it’s very wet or hard to handle, add a little flour while kneading until it becomes smooth and elastic.
Why didn’t my dough rise?
Your yeast may be expired, or the water may have been too hot or too cold. Yeast needs warm—not hot—water and time to grow.
Do I need a pizza stone?
No, but it gives a crispier crust. You can also bake on a baking sheet or upside-down sheet pan.
Can I use this dough for breadsticks or garlic knots?
Yes, this dough works great for breadsticks, garlic knots, flatbreads, and skillet pizza.
What temperature should I bake pizza dough?
Bake at 475°F for 10–15 minutes, or until the crust is golden and crisp.
