Homemade Pizza Dough – Soft, Chewy & Perfect for Any Topping
Make pizza night extra special with this Homemade Pizza Dough! Soft, chewy, and easy to make from scratch, it’s the perfect base for all your favorite toppings—classic Margherita, loaded veggie, or meaty delights. No store-bought dough needed!
Equipment
- Mixing bowl
- Measuring cups & spoons
- Stand mixer with dough hook (optional)
- Rolling pin or hands
- Pizza stone or baking sheet
- Dough scraper or spatula
Ingredients
- 3 ½ cups (440 g) bread flour or all-purpose flour
- 1 ½ tsp salt
- 1 tsp sugar (optional)
- 1 packet (2 ¼ tsp) active dry yeast or instant yeast
- 1 ¼ cups (300 ml) warm water (105–115°F / 40–46°C)
- 2 tbsp olive oil
Instructions
- Activate yeast (if using active dry) by combining with warm water and sugar; let foam 5–10 minutes.
- Mix flour and salt in a large bowl; add yeast mixture and olive oil. Stir until a rough dough forms.
- Knead dough 8–10 minutes by hand or 5–6 minutes in a stand mixer until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise until doubled (1–2 hours).
- Punch down dough and divide; shape by stretching or rolling to desired size.
- Optional second proof: rest shaped dough 15–30 minutes.
- Preheat oven to 475–500°F (245–260°C) with pizza stone if available. Add toppings and bake 10–15 minutes until golden and slightly charred.
Notes
- Instant yeast can be added directly; active dry yeast must be activated first.
- Adjust water slightly for flour type and humidity.
- Handle dough gently to preserve air pockets for a chewy texture.
- Don’t overload toppings; too many can prevent proper baking.
- Experiment with flours, proofing times, and flavorings to create your signature dough.