How to Make Pizza Dough at Home: Easy Recipe for 2 Pizzas
Learn how to make pizza dough at home with metric and US amounts, kneading and rise times, 230°C/450°F baking times and easy fixes for common problems.
This guide is general information only, not professional financial, legal or technical advice. Menus and rules can vary by device and country.
To make pizza dough, mix flour, yeast, salt, a little sugar, olive oil and lukewarm water into a soft dough, knead it until smooth, and let it rise for 1 to 2 hours. Then divide it, stretch it into rounds, add toppings and bake in a very hot oven, about 230°C (450°F), for 15 to 20 minutes.
This easy homemade dough makes two medium pizzas and needs only basic ingredients. Below you'll find exact amounts, a timeline, how to shape the crust and fixes for common problems.
Quick answer
- Ingredients: flour, yeast, salt, sugar, olive oil and lukewarm water.
- Knead: 8 to 10 minutes by hand, until smooth and stretchy.
- Rise: 1 to 2 hours at room temperature, or overnight in the fridge after the first rise.
- Oven: 230°C (450°F), preheated with a pizza stone or steel if you have one.
- Bake: 15 to 20 minutes with toppings, until the crust is golden and the cheese bubbles.
- Safety: don't eat raw dough. Raw flour can carry harmful germs.
Ingredients and timing
This recipe makes two pizzas of about 30 cm (12 in) each.
| Ingredient | Metric | US |
|---|---|---|
| All-purpose (plain) or bread flour | 480 g | 4 cups |
| Instant or active dry yeast | 7 g | 2¼ tsp |
| Salt | 9 g | 1½ tsp |
| Sugar | 4 g | 1 tsp |
| Olive oil | 25 g (about 30 ml) | 2 tbsp |
| Lukewarm water | 300–330 ml | 1¼ cups to 1⅓ cups |
| Stage | Time |
|---|---|
| Mix and knead | 15 minutes |
| Rise | 1–2 hours (or overnight in the fridge) |
| Preheat oven | during the rise |
| Shape and top | 10 minutes |
| Bake at 230°C (450°F) | 15–20 minutes |
| Total | about 2 to 3 hours |
Use water that feels pleasantly warm on your wrist, not hot. Hot water can kill the yeast.
How to make pizza dough step by step
- Mix the dry ingredients. In a large bowl, stir together the flour, yeast, salt and sugar. If you use active dry yeast, first stir it into the water and let it sit for about 5 to 10 minutes until foamy.
- Add water and oil. Pour in the olive oil and 300 ml (1¼ cups) of the water. Stir until a rough dough forms. If it seems dry, add more water a spoonful at a time.
- Knead. Turn the dough out onto a lightly floured counter and knead for 8 to 10 minutes. Push it away with the heel of your hand, fold it back and turn it. The dough is ready when it is smooth, elastic and slightly tacky.
- Let it rise. Put the dough in a lightly oiled bowl, cover it and leave it in a warm place for 1 to 2 hours, until puffy and about doubled.
- Preheat the oven. While the dough is still rising, heat the oven to 230°C (450°F). If you have a pizza stone or steel, put it on the middle rack so it heats with the oven.
- Divide and rest. Gently deflate the dough and cut it in half. Shape each piece into a ball, cover and let rest for 10 to 15 minutes. Resting relaxes the dough so it stretches more easily.
- Shape the crust. On a floured surface or a sheet of baking paper, press a ball into a flat disc with your fingertips, leaving a thicker edge. Lift and stretch it gently over your knuckles until it is about 30 cm (12 in) across. If it shrinks back, let it rest 5 more minutes.
- Top lightly. Spread a thin layer of sauce, then add cheese and toppings. Too many toppings make the center soggy.
- Bake. Slide the pizza onto the hot stone, or bake it on a tray lined with baking paper, for 15 to 20 minutes, until the crust is golden brown and the toppings are bubbly.
- Rest and slice. Let the pizza sit for a couple of minutes so the cheese sets, then slice and serve.
Thin, medium or thick crust
How thin you stretch the dough changes the result. For a crisp base with juicy toppings, you can partly bake the plain crust first, then add toppings and finish baking.
| Crust style | Shaping | Pre-bake plain crust (optional) |
|---|---|---|
| Thin | Stretch wide and even | about 8 minutes |
| Medium | Standard 30 cm (12 in) round | about 10–12 minutes |
| Thick | Press into an oiled pan, smaller size | about 12–14 minutes |
After pre-baking, add toppings and return the pizza to the oven until the cheese melts and bubbles.
Making dough ahead
- Overnight in the fridge: Let the dough rise once at room temperature, deflate it, then cover and refrigerate it overnight. The slow, cold rest adds flavor. The next day, shape it and let it sit until slightly puffy before baking.
- Freezing: Partly baked plain crusts can be wrapped well and frozen for up to about 3 months, so you always have a quick base ready.
Common pizza dough mistakes and how to fix them
| Problem | Likely cause | Fix |
|---|---|---|
| Dough won't stretch, keeps shrinking | Gluten is too tight | Cover and rest 10–15 minutes, then try again |
| Dough tears easily | Under-kneaded or stretched too fast | Knead until smooth; stretch gently from the edges |
| Soggy center | Too much sauce or toppings, oven not hot enough | Use less sauce; fully preheat; pre-bake the crust |
| Pale, soft crust | Oven not hot enough | Preheat fully; bake on a stone or lower rack |
| Dough didn't rise | Old yeast or water too hot | Check the yeast date; use lukewarm water |
| Very sticky dough | Too much water | Knead in flour a spoonful at a time |
Raw dough safety
The CDC advises against eating any unbaked dough, and it names pizza dough specifically. Most flour is raw and untreated and can carry germs such as E. coli and Salmonella, which are killed only when the flour is baked or cooked. Don't taste raw dough, keep children from snacking on it, and wash your hands, bowls and counters after handling flour. Bake pizza until the crust is fully cooked and golden.
If you want a fast topping for a meat pizza, use sliced cooked chicken breast. For more yeast baking, see our guide on how to make bread at home.
Frequently Asked Questions
What flour is best for pizza dough?
All-purpose flour works well and is easy to find. Bread flour has more protein, which gives a chewier crust. You can use either in this recipe; bread flour may need a splash more water.
How long should pizza dough rise?
About 1 to 2 hours at room temperature, until puffy and about doubled. In a cool kitchen it may take longer. For more flavor, let it rise once, then rest it in the fridge overnight.
Can I make pizza dough without yeast?
Yes, but it's a different style. Yeast-free doughs use baking powder and make a quicker, more biscuit-like crust. This recipe uses yeast for a classic airy, chewy crust.
Why is my homemade pizza soggy in the middle?
Usually the oven isn't hot enough, or there's too much sauce or too many wet toppings. Preheat fully to 230°C (450°F), use a thin layer of sauce, and try pre-baking the plain crust for a few minutes.
Do I need a pizza stone?
No. A baking tray lined with baking paper works fine. A preheated stone or steel helps the bottom crisp faster, much like a pizzeria oven, but it is optional.
How do I stop the dough from sticking?
Dust your counter and hands lightly with flour, or shape the dough on baking paper and bake it right on the paper. A little cornmeal or semolina under the dough also helps it slide.