The Best Homemade Pizza Dough

5 from 15 votes

Made with all-purpose or whole-wheat flour, this easy recipe for homemade pizza dough is soft and tender, and bakes up perfectly every time! It is the ONLY pizza dough recipe you need to make the best homemade pizzas. This recipe can be prepped by hand or in a bread maker.

Prep Time15

Cook Time12

Resting Time45

Total Time22

Course: Main Course

Cuisine: American

Servings:

Author: Kristen Chidsey

Ingredients

¾ cups warm water 100-110℉/ 38-42℃
2 teaspoons dry active yeast
½ tablespoon olive oil
½ tablespoon honey
2-2¼ cups whole white wheat flour see notes
½ teaspoon kosher salt

US Customary - Metric

Instructions

Combine the ¾ cups warm water, 2 teaspoons dry active yeast½ tablespoon honey and let it sit for about 5-10 minutes in a large mixing bowl (or bowl of your stand mixer with a dough hook attached), until bubbly.
Once the yeast mixture is bubbly, mix in ½ tablespoon olive oil. Add 2 cups of flour and ½ teaspoon kosher saltand mix with the dough hook or a large spatula, until well combined. If the dough feels too sticky or wet, add additional flour, 1-2 tablespoons at a time.
Once the pizza dough comes together, knead for 8-9 minutes by hand on a lightly floured surface or with the dough hook of a stand mixer on low speed for 5-7 minutes.
Place the dough in an oiled bowl and cover and leave in a warm spot for 30-45 minutes, to rise until doubled in size.
Punch the dough down and let it rest for another 10-15 minutes. Then proceed to roll out pizza dough to prepare pizza.
To Bake Pizza: Preheat oven to 425℉(215℃). For a thin crust: Roll out dough to ⅛ inch thick and top as desired. Bake on a pizza stone or baking sheet for 12-15 minutes. For a thicker crust: Roll dough out to ¼ inch thick and top as desired. Bake on a pizza stone or baking sheet for 18-20 minutes.

Video

Notes

This recipe yields 1 pound of pizza dough.

Flour: Feel free to use all-purpose flour in place of whole white wheat. The amount of flour will depend on humidity in the air, but 2 cups (240 grams) is typically perfect.

Bread Machine Options: Pour the water into a bread pan fitted into the bread machine. Add in honey and oil. Add in 1 cup of flour, followed by the salt, and then finally an additional 1 cup of flour. Make a small well in the center of the flour and add the yeast to that well. Set the machine to the dough feature. After the cycle is complete, remove the dough from the bread maker and place it onto a lightly floured surface. Punch the dough down and let rest for another 10-15 minutes. Then proceed to roll out pizza dough to prepare pizza.

Seasoning Options: Feel free to add up to 1 teaspoon each of garlic powder, Italian seasoning, oregano, and crushed red pepper flakes for additional flavor to the pizza crust.

Trouble Rolling? If you find your pizza dough is not keeping its form after you roll it out, cover the dough with a kitchen towel and let rest for an additional 10-15 minutes.

Freezing Pizza Dough: Prepare dough as directed and let rise one time. Once you punch the dough down, place the dough into a freezer-safe bag that has been lightly coated in 1-2 teaspoons of olive oil. Seal the bag tight and store it in the freezer for up to 3 months. seal tight. To use frozen pizza dough, thaw in the refrigerator overnight. Once thawed, place the dough in an oiled bowl, cover with a towel, and bring to room temperature 1 hour before rolling the dough out and baking.

Nutrition