The only homemade pizza dough recipe you’ll ever need!
While I’ve always liked pizza, I didn’t become a pizza lover until I started making my own. It’s just so much better than delivery and even a lot of fancy pizzerias. Pizza night is now a regular fixture in our house and so this basic pizza dough recipe that gets used a lot.
I’ve adapted it over time into what is for me, a near perfect pizza crust. It’s light and crispy on the outside while staying chewy on the inside. A wonderful base for whatever ingredients you like.
My latest and greatest version of this recipe includes herbs and garlic. They are completely optional, but I love how the extra boost of flavor in the dough impoves the overall flavor of the pizza.
You can mix and knead the dough with a stand mixer or with a spoon and then by hand.
The whole process takes about two hours, but most of that is wait time while the dough rises. If you need to speed things up, use a quick rising yeast. But the wait will have been worth it when you pull your sizzling, bubbling pizza from the oven and you take that first bite. Believe me.
baking tip:How to grill pizza
During the summer I usually opt to not turn on the oven and instead make pizzas on our gas grill. Follow these easy steps for grilled pizza.
- Lightly grease grill, then preheat to a good medium heat.
- Brush the top of your pizza dough with olive oil, then work quickly to flip the dough over onto the grill (greased-side down).
- Brush the second side with olive oil.
- Wait 2-3 minutes, then use tongs to flip pizza. Cover with desired toppings and let cook for an additional 2-3 minutes.
- Serve immediately and enjoy!
For more tips, see my full photo tutorial on how to grill pizza.
Basic Pizza Dough
- 4 cups (500 grams) all-purpose flour
- 2 1/4 teaspoon (1 package, 7 grams) active-dry yeast
- 1 teaspoon coarse salt
- 1 tablespoon fresh herbs, finely chopped or 1 teaspoon dried herbs (optional)
- 1 clove of garlic, minced or 1 teaspoon garlic powder (optional)
- 1 cup (237 ml) water
- 1/3 cup (80 ml) olive oil
- In the bowl of a stand mixer fitted with a dough hook (or in a large bowl if mixing and kneading by hand), combine 2 cups of the flour, yeast, salt, herbs, and garlic.
- Heat the water and olive oil in a small saucepan until steaming. Remove from heat and let sit for 5 minutes, or until temperature is between 120-130 degrees F. Slowly add the water and oil to the dry ingredients, while mixing on low speed. Use a spatula to scrape down the bowl as needed.
- With the mixer on medium low, add the remaining flour a 1/4 cup at a time, mixing until incorporated between each addition. Continue adding flour until the dough clears the bowl and is sticky to the touch without coming off in your hands. Knead with a dough hook or by hand until smooth and elastic.
- Shape dough into a ball and place in a greased bowl and cover with plastic wrap. Put in a warm place and let rise until doubled, about 1 hour.
- Gently push down on the center of the dough to release the gases and knead by hand on a clean surface a few times. Let dough sit for a few minutes, then divide in half and roll each out and shape into a rough 10 inch circle.
- Cover with plastic wrap and let rise for another 30 minutes. Meanwhile, preheat oven to 500 degrees.
- Top dough with desired toppings and bake until crust is golden, about 10 minutes. Serve immediately.