Homemade Pizza Dough

Make your own pizza at home with this easy and delicious pizza dough recipe! Recipe with step-by-step photos.

homemade pizza dough on marble board

Easy Pizza Dough

For me, a pizza dinner usually involves calling the local pizzeria up the street and sending my husband to pick up the order 10 minutes later. That is how we do fast food in Switzerland!

But if I happen to have a free moment to churn out a small piece of dough, a homemade pizza dough can make all the difference to a meal. In fact, I think the pizza crust can make or break a pizza! So if you are making a pizza by starting from scratch with the base, you are already off to a good start.

Why This Recipe Works

  • This recipe produces a soft and chewy pizza crust, but with a firm base and a delicious bread-like crust.
  • This recipe makes enough dough for one pizza. Simply double or triple the recipe to make more pizzas!
  • This dough only needs one proofing session.
  • I like to bake the pizza dough briefly before adding the toppings. This ensures that the pizza dough will be cooked through completely once all of the cheese has melted and the crust has browned.
homemade pizza dough on marble table

Timeline for Making Homemade Pizza

When I am making a homemade pizza for dinner, I follow more or less the following timeline if I plan to get dinner on the table by 6:30 pm:

4:30 pm

Make the pizza dough and set it aside for about 1 hour to rise. The whole process should take about 90 minutes from the time you start making the dough to when the dough is ready to use. But depending on how warm your kitchen is, you may need more time to let the dough rise. (See my Kitchen Notes below for tips on how to prove your dough.)

During this time, make a homemade marinara sauce which should take max 30 minutes, or a barbecue sauce which should take no longer than 10 minutes. Or skip this step and use a good-quality shop-bought pizza sauce.

You should also prep any vegetables and other ingredients for your pizza during this time.

6:00 pm

By now, the dough should be ready to use.

Prep the dough as per the recipe below.

6:30 pm

Dinner is ready!

easy pizza dough on marble tray

How to Make Pizza Dough

Step 1

Measure the flour, salt, sugar and instant yeast into a large mixing bowl. When making pizza dough, I like to use an electric stand mixer, but you can also do this by hand.

Lightly mix the dry ingredients together.

ingredients for pizza dough in white mixing bowl

Step 2

Pour the water into a measuring jug and add the oil.

Slowly add the liquid into the dry ingredients, and mix everything together until a dough starts to form. You may not need all of the liquid, or you may need to add a splash more.

Continue kneading the dough for about 10 minutes, or until it is soft and smooth.

pizza dough in white mixing bowl

Step 3

Lightly oil a large mixing bowl. Place the dough into the bowl, cover with a clean tea towel, and leave the dough somewhere warm for about 1 to 2 hours, or until it has doubled in size.

homemade pizza dough in white mixing bowl

Step 4

Once the dough has doubled in size, punch it back with your fist to knock out the air.

Gently knead the dough a few times until it is soft and smooth again.

Your dough is then ready to use.

homemade pizza dough after proving

Step 5

Place the dough onto a round pizza tray, or any metal baking sheet. It doesn’t really matter if your pizza tray has perforated holes at the bottom or not – I have found that they don’t make a big difference.

Quite often, I make a free-form pizza, either round or rectangular, and which means I can make the base thinner or thicker, depending on what the family wants!

shaping the pizza dough on round pizza tray

Step 6

Stretch the dough by pulling the edges outwards to fill the pizza tray or into your desired shape. The dough might shrink back a little each time, so wait for it to relax before stretching again.

pizza dough on round metal pizza tray

Step 7

Bake the pizza dough for about 10 minutes at 220°C/430°F.

By par-baking the pizza dough first, this starts the cooking process to ensure that the dough will be fully-cooked through later after the toppings are added.

The dough might start to puff and rise in the oven, and this is completely fine. The crust will flatten once you add the toppings later.

par-baked pizza dough on round pizza tray

Step 8

Once the pizza dough has been par-baked, it is then ready for the sauce and toppings.

A “red pizza” is most common, and that is simply a pizza with a tomato sauce as a base. For a homemade tomato sauce, I highly recommend my Easy Marinara Sauce, which you can flavour with whatever herbs you like.

For something a bit different, I love to use a barbecue sauce and make my BBQ Chicken Pizza. You can find my recipe with step-by-step photos here.

Kid-Friendly Pizza

This is a misnomer because all pizzas are kid-friendly! But whenever you make a pizza from scratch, it’s always fun to get the kids involved and for them to make their own pizzas.

From shaping their own dough to decorating their own pizzas with their favourite toppings, kids always have fun getting involved in the kitchen.

The recipe below should be enough to divide into 4 portions to make 4 small pizzas.

Print

Homemade Pizza Dough

Make your own pizza at home with this easy and delicious pizza dough recipe! Recipe with step-by-step photos.

  • Author: Thanh | Eat, Little Bird
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: Serves 3 to 4
  • Category: Bread
  • Method: Oven
  • Cuisine: Italian

Ingredients

Instructions

To make the pizza dough

  1. Place the flour, instant yeast, salt and sugar into a large mixing bowl. I use an electric stand mixer to make bread, but you can also make the bread by hand.
  2. Measure the water into a measuring jug, and add the olive oil.
  3. Lightly mix together the dry ingredients.
  4. Slowly add the liquid ingredients until the mixture comes together into a dough. You may not need all of the liquid, or you may need to add a bit extra.
  5. Knead the dough for about 5 to 10 minutes. I generally do this on medium speed with the stand mixer.
  6. The dough should be ready when it is smooth and elastic in texture.
  7. Lightly oil a clean, large mixing bowl.
  8. Place the dough into the bowl, cover with a clean tea towel, and place the bowl somewhere warm for the dough to double in size. This should take 1 to 2 hours. (See Kitchen Notes below)
  9. Once the dough has doubled in size, punch it back to knock out the air.
  10. Knead the dough gently (just a few turns) until it soft and smooth again.

To cook the pizza

  1. Preheat the oven to 220°C/430°F.
  2. Place a large baking tray to preheat in the oven, and which is large enough to hold the pizza tray you are using.
  3. Transfer the dough onto a 30 cm/12 inch round pizza tray, or onto a large baking sheet. With the latter, you could make a free-form pizza, either round or rectangular, and you could even stretch the dough to make a thinner and larger pizza.
  4. Gently stretch the dough to fill the pizza tray, or into your desired shape.
  5. Stretch the dough by simply pulling the edges outwards. As you stretch the dough, it may shrink back a little. Let the dough shrink or relax after each stretch, before you continue stretching to your desired shape. The dough will rise a little upon baking, so keep the thickness of the dough in mind.
  6. Bake the pizza dough for about 10 minutes, or until the top of the dough is dry to the touch. The dough should still be pale in colour.
  7. Spread the dough with the sauce of your choice, leaving a small border.
  8. Add some freshly grated mozzarella and the toppings of your choice.
  9. Bake for a further 15-20 minutes, or until the cheese has fully melted and the edges of the pizza are lightly golden.
  10. Serve immediately.

Kitchen Notes

MINI PIZZAS OR KIDS PIZZA
This recipe makes enough pizza dough to divide into 4 portions for 4 small pizzas.

DIFFERENT TYPES OF FLOUR
* This recipe works well with plain flour (all-purpose flour) or strong white bread flour.
* For Swiss readers: I use Zopfmehl (or farine pour tresse) when making bread and enriched dough.

DIFFERENT TYPES OF YEAST
* Please note that there is a difference between instant yeast (also called instant dried yeast or fast-action dried yeast) and dried yeast (also called active dry yeast). If you are not sure what type of yeast you have, please check the packaging for instructions on how to use the yeast.
* With instant yeast, you can add it directly to the flour mixture without having to activate it first.
* With dried yeast, you will need to activate it first (usually in some warm liquid).

PROOFING THE DOUGH
Dough needs a warm environment for the yeast to activate and cause the dough to rise. If you don’t have a warm place in your home, try one of the following ideas:
* In the oven with the oven light switched on (works only for some ovens).
* In the oven with a tray of boiling water on the bottom shelf.
* In the oven at a low temperature of about 25-30°C (77-86°F).
* On the open oven door, with the oven turned on at 100°C (212°F).

OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Did you make this recipe?

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