Homemade Pizza Crust for Beginners

This easy pizza dough recipe is great for beginners and produces a soft homemade pizza crust. Skip the pizza delivery because you only need 6 basic ingredients to begin!

Homemade pizza crust

This is my go-to pizza dough recipe. It was published on my blog 6 years ago and after making it for the millionth time, I decided it’s time for an update with a video tutorial and clearer recipe instructions. Plus, many of you said you want to conquer your fear of yeast this year! Consider this your starting guide and refer back to it often.

(And if you’ve ever made homemade bagels or sandwich bread, you can easily make pizza dough because it’s quicker, easier, and requires less steps!)

Pizza dough is the foundation and every great pizza begins with a great pizza crust. Some like thin and crisp pizza crust, while others prefer thick and soft pizza crust. This homemade pizza crust has it all: soft & chewy with a delicious crisp and AWESOME flavor.

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

Homemade pizza dough

Why waste the time when you can just buy frozen pizza dough? Frozen pizza dough is certainly convenient, but from-scratch crust has a delicious flavor and texture that only comes from homemade. Plus, most of the work is hands-off!

Homemade Pizza Dough Ingredients

All pizza dough starts with the same basic ingredients: flour, yeast, water, salt, and olive oil. Here’s the breakdown of what I use in my homemade pizza crust recipe.

  1. Yeast: I use Red Star Platinum yeast. I have the best results when I use this instant yeast. The Platinum yeast is fantastic because its careful formula strengthens your dough and makes making working with yeast simple. You only need 1 standard packet of yeast (2 and 1/4 teaspoons) to get the job done.
  2. Water: I tested this pizza dough recipe with different amounts of water. 1 and 1/3 cups is the perfect amount. Use warm water to cut down on rise time, about 100-110°F. Anything over 130ºF kills the yeast.
  3. Flour: Use unbleached all-purpose white flour in this recipe. Bleaching the flour strips away some of the protein, which will affect how much water the flour absorbs. You can substitute bread flour for a chewier pizza crust, but add a couple extra Tablespoons of water since bread flour contains more protein than all-purpose flour.
  4. Oil: A couple Tablespoons of extra virgin olive oil adds wonderful flavor to the dough. Don’t forget to brush the dough with olive oil before adding the toppings, which prevents the crust from tasting soggy.
  5. Salt: Salt adds necessary flavor.
  6. Sugar: 1 Tablespoon of sugar increases the yeast’s activity and tenderizes the dough, especially when paired with a little olive oil.
  7. Cornmeal: Cornmeal isn’t in the dough, but it’s used to dust the pizza pan. Cornmeal gives the pizza crust a little extra flavor and crisp. Most delivery pizzas you enjoy have cornmeal on the bottom crust!

Homemade pizza dough on counter

This is a Lean Bread Dough

Pizza crust, like homemade bagels, artisan bread, and focaccia, requires a lean dough. A lean dough doesn’t use eggs or butter. Without the extra fat to make the dough soft, you’re promised a crusty pizza crust. (However, I recommend using some olive oil for flavor and to keep the interior on the softer side.) Recipes like dinner rolls and overnight cinnamon rolls require fat to yield a “rich dough,” which creates a softer and more dessert-like bread.

Pizza dough with toppings

How to Make Easy Pizza Dough (for bread beginners!)

Watch my pizza dough video tutorial below. It’s really that easy!

  1. Mix the dough ingredients together by hand or use a hand-held or stand mixer.
  2. Knead by hand or beat the dough with your mixer. I like doing this by hand and you can watch me in the video.
  3. Place dough into a greased mixing bowl, cover tightly, and set aside to rise for about 90 minutes or overnight in the refrigerator.
  4. Punch down risen dough to release air bubbles. Divide in 2.
  5. Roll dough out into a 12-inch circle. Cover and rest as you prep the pizza toppings.
  6. Top with favorite pizza toppings.
  7. Bake pizza at a very high temperature for only about 15 minutes.

Little bakers can lend a hand AND have fun in the process. Let the kids help you press down the dough and shape into a circle. They can add their cheeses and make pepperoni faces on top of the pie. Who doesn’t love a smiley pizza? 🙂

Video Tutorial

How to Freeze Homemade Pizza Dough

This recipe yields two 12-inch pizzas. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months.

How to Thaw Frozen Pizza Dough

Place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Continue with step 5 in the recipe below.

Homemade pepperoni cheese pizza

Recipes Using Pizza Dough

Here’s my flatbread pizza crust recipe and whole wheat pizza dough recipe.

PS: If you’ve already tried my pizza dough recipe before, let me know what you think!

Homemade pizza dough

Homemade Pizza Crust

  • Author: Sally
  • Prep Time: 2 hours, 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: 2 12-inch pizzas
  • Category: Dinner
  • Method: Baking
  • Cuisine: American


Follow these basic instructions for a thick, crisp, and chewy pizza crust at home. The recipe yields enough pizza dough for two 12-inch pizzas and you can freeze half of the dough for later.


  • 1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
  • 2 and 1/4 teaspoons Red Star Platinum instant yeast (1 standard packet)*
  • 1 Tablespoon (13g) granulated sugar
  • 2 Tablespoons (30ml) olive oil
  • 3/4 teaspoon salt
  • 3 and 1/2 cups (440g) all-purpose flour (spoon & leveled), plus more for hands and surface
  • sprinkle of cornmeal for dusting the pan


  1. Prepare the dough: Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough by hand with a wooden spoon in the next step.*
  2. Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above!). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
  3. Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
  4. Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor. Highly recommended.
  5. Shape the dough: When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time– see freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle. Lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal.
  6. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. I suggest pepperoni & green peppers or jalapeño slices, extra cheese pizzaHawaiian pizzaclassic margherita pizzaspinach artichoke white pizza, or homemade BBQ chicken pizza.
  7. Top & bake the pizza: To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top with your favorite toppings and bake for 12-15 minutes.
  8. Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months.


  1. Freezing Instructions: This recipe yields two 12-inch pizzas. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Continue with step 5.
  2. Overnight/All Day Instructions: Prepare the dough through step 3, but allow the dough to rise for 8-12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water in the dough which will slow the dough’s rise and allow for more time.) The slow rise gives the pizza dough wonderful flavor! When ready, continue with step 5. If the dough didn’t quite double in size overnight, let it sit at room temperature for 30-45 minutes before punching down (step 5).
  3. Special Tools: KitchenAid Stand MixerDough ScraperPizza PanPizza Cutter
  4. Yeast: Red Star Platinum yeast is an instant yeast. You can use active dry yeast instead. The rise time will be up to 2 hours. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  5. Pictured Pizza: This recipe yields 2 pizzas. For each, top with 1/2 cup pizza sauce, 2 cups shredded mozzarella cheese, pepperoni slices, thinly sliced green pepper or jalapeño, and a sprinkle of Italian seasoning blend or dried basil.

Recipe originally published on Sally’s Baking Addiction in 2013

Keywords: pizza, pizza dough, pizza crust

Homemade pizza crust


Comments are closed.

  1. This was my first time making pizza and it was a huge success, super easy recipe and tasted great!

    1. Hello, can i make the dough beforehand and just freeze it? or only the baked one can be stored in freezer? thank you

      1. Yes you can especially if you use yeast…

  2. Hi sally! Do you sprinkle the cornmeal on the pizza or the pan? Thanks

    1. Sometimes I do, yes! It adds a lovely crunch to the bottom of the crust.

  3. I’ve made pizza dough from scratch before but it wasn’t as good as this.
    I proved mine for 90 minutes, during the course of the proving I’d peek at the dough to see if it was rising. And it did!
    I did add cornmeal to my sheet pan, I’ve done the same when making deep dish pizza in the cast iron skillet.
    This was so easy to make and it came out awesome, crispy bottom,nice and golden brown.
    I’m definitely keeping this in my rotation, thanks for the great recipe!

  4. Christine stevenson says:

    I love this pizza dough! I have made it many times at the request of my family! I also use the dough to make calzones! I makes three giant ones! It is easy for me to make having ms. So thank you for the great recipe!

  5. Can you use 00 for this recipe?

    1. Hi Lisa! Yes, you can use 00 flour for this pizza dough.

    2. Can I use beer in place of the water? I prefer the flavor of beer in my crust

  6. Made this today with bread flour so I added 2 extra tablespoons of water (per instructions) and it turned out perfect. By far the best pizza dough recipe I’ve used with a chewy crust and light fluffy dough.

  7. Hi
    Can I replace the sugar with honey?

    1. That should be fine, yes.

  8. What is the temperature needed to bake the pizza?

    1. 475°F (246°C)

  9. Can you double the recipe or do any ingredients need adjusting for a bigger batch?

    1. I recommend making two separate batches of dough instead of doubling.

  10. Sally, I love this recipe! I’ve made it severak times and it turns out great, every time! !
    Any recommendations on using the dough for a calzone or pepperoni roll?!

    1. Hi Jessi! So glad you love this dough. A calzone would be so good! I haven’t tried a big calzone, but I have made smaller calzone/pockets. You can see my Ham and Cheese Pockets recipe for how to shape that dough.

  11. Kristin Bell says:

    Not sure whether to leave this 5 star review for the pizza dough, the stuffed crust or the bbq chicken pizza recipes as my very first pizza ever was a combo of the 3 but OMG! It was soooooo good. Thank you so much! No more frozen pizzas or delivery for us!

  12. Best I’ve tried. Added extra kneeding time as I hand mix (no mixer w dough hook). Have frozen the second ball. Hope it turns out as well.

    1. I’m so happy you enjoyed this crust recipe! Thanks, Jeff!

  13. Made it yesterday!!my whole family loved it..
    Looking forward to try more recipes

    1. I’m so happy your family enjoyed this recipe!

  14. Crystal Musall says:

    Could you use the dough hook to knead the dough for a short time, instead of doing it by hand?

    1. You sure can, but this dough gets a little heavy for the mixer. Keep it at low speed.

  15. By far the best pizza dough I have ever made. I made a focaccia bread with the left over dough the next day, it was great.

  16. Hi Sally can I substitute cornmeal with something else?

    1. Hi Mae, Since it’s not actually in the dough you can skip it. Your crust won’t have the exact same unique texture but it will still taste great!

  17. crackerssouth says:

    Where;s the video ????

    1. It’s about halfway through the post- just above “How to Freeze Homemade Pizza Dough.” If you aren’t seeing it, you may have ad blockers in place. Temporarily pause them, then check again!

      1. crackerssouth says:

        Turned the ad blocker off, got it, thanks

  18. Followed recipe exactly and our pizzas came out sooooo good! The dough rose perfectly, and was easy to work with. My husband says he never wants to buy frozen pizzas again, that we should open our own pizzaria lol! He was in love with it, as was I. I rubbed a little olive oil over it as suggested and sprinkled garlic powder on it. Thanks for this keeper dough recipe!!!

  19. Sally do you have any tips about grilling your pizza dough instead of baking it?

    1. Hi Kim! I sure do. I usually follow these instructions. (Not sponsored at all– this method just WORKS!) https://www.reynoldskitchens.com/recipes/grilled-pizza/

  20. What about using a gluten free flour instead?

    1. Hi Matt! I don’t have much experience with gluten free baking, so I’m not the best person to ask! Here are some of my naturally GF recipes: https://sallysbakingaddiction.com/category/gluten-free/

  21. Can you use any other oil then olive oil?

    1. I find olive oil provides the best flavor, but you can try using another favorite oil instead. 1:1 substitution.

  22. The best pizza dough I have ever made at home, and I have tried quite a few! My family loved it and I enjoyed baking it.

  23. I’ve got dough rising right now, using this recipe. This is the second time I’ve made it. Turned out perfect. I don’t have a stand mixer, I just mixed the dough by hand and still had great results.

  24. What are your heating instructions for the frozen cooked pizza slices? I’d love to try that as an option for an easy made ahead meal.

    1. I simply reheat frozen pizza slices in the oven!

  25. Can’t wait to try this we do pizza & games every Friday! I love the extra details you provide about each ingredient, wondering if I can ask you to expand on the bit you mentioned about the flour. I grind my wheat for bread and have pretty much always substituted it in for white flour, accepting it would change the consistency of whatever I’m making just a bit. But your note about the difference in protein affecting the take up of water makes me think I could, perhaps, adjust the water according to the flour I’m using. Is there a rule of thumb for adjusting the liquid when subbing in whole wheat flour?

    1. Hi Rachel! I don’t really have any rule of thumb, but if you’d like to make this into whole wheat dough, I have a whole wheat pizza crust you may enjoy.

      1. Thanks, I’ll check it out!!

  26. My goodness, I’m such a pizza dough skeptic but I gave this a whirl using bread flour and the extra water. And this was sooo easy and the BEST recipe i have come across (as far as something turning out perfectly) in a long time! This is 100% going in my rotation. It was truly wonderful and my husband gobbled it up like he was straight outta San Quentin or something! Thank you for making this so easy to do.

  27. Your pizza crust recipe really works. It is very easy to make. We can now say goodbye to expensive delivery pizza. Making the pizza also provides good bonding moments with my children. Save money, safe family!

  28. I have been making homemade pizza for about 25 years. For a single pizza, I add about 11 ounces of unbleached flour, and about 1 ounce of white whole wheat flour. In addition to olive oil, I’ll add some honey.

    The best trick to a flavorful dough is to place the dough in the refrigerator overnight. The yeast will consume all the sugar from the honey and really flavor the dough.

    I have a few other tricks, but these will greater improve the quality and flavor of your pizza dough.

  29. Hi Sally,

    I’ve made this wonderful recipe multiple times now and it’s never disappointed. It also broke the ice for me in terms of working with dough. which I was grateful for. But I made this yesterday and was left scratching my head. I made sure temp (105degrees) and yeast was good and for the first time, the dough did not rise. It as also was very sticky. I’ve had the issue with sticker vs. none sticker dough but that it did not rise was a first for me. Could I have not beaten it enough this time around? Would love your feedback as I’m really curious to know why this might have happened. Thanks in advance.

    1. Hi Eva, I’m so glad you have been enjoying this recipe! If it didn’t rise at all I’m guessing that it was a bad packet of yeast. After step one was your bowl foamy/bubbly to indicate that the yeast was active?

      1. To be honest, I don’t believe I checked which I will do from now on :-). Newbie mistake. It did rise somewhat but it took hours versus the normal 1 1/2 hours. On top of that it was bubbling along the way. It just wasn’t right and I agree with you Sally, I think it was a bad packet of yeast :-(. I ended up tossing it …scary it was…LOL. Thanks again.

  30. If kneading he dough with a dough hook in the mix master how long do you knead for?

    1. In step 2 if you are using a dough hook on low speed, knead the dough for 3-4 minutes. Enjoy!

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