Homemade Pizza Dough (Easy, Chewy, Foolproof)

By Warm Oven Bakes Editorial Team · Updated 1 November 2026

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Store-bought pizza dough is handy. Homemade pizza dough is better, cheaper, and easier than most people expect. You need five pantry ingredients and about ten minutes of hands-on time.

This dough makes two medium pizzas. It works the same day, but it gets even better after a night in the fridge.

Ingredients

For two 12-inch pizzas:

• 3 1/4 cups (420 g) bread flour or all-purpose flour
• 2 tsp (6 g) instant yeast
• 1.5 tsp (9 g) fine salt
• 1 tsp sugar or honey
• 1 1/3 cups (300 g) warm water, about 100°F
• 2 tbsp olive oil, plus more for the bowl

Bread flour gives more chew. All-purpose gives a softer, slightly more tender crust. Both work well.

Instructions

1. Mix. In a large bowl, whisk the flour, yeast, salt and sugar. Add the water and oil. Stir until a shaggy dough forms.
2. Knead. Turn it onto a lightly floured counter. Knead 6 to 8 minutes, until smooth and springy. A stand mixer with a dough hook takes about 5 minutes on medium-low.
3. First rise. Put the dough in an oiled bowl and turn it to coat. Cover and leave in a warm spot for 1 to 1.5 hours, until doubled.
4. Divide. Punch it down gently. Cut it in half and shape each half into a tight ball by tucking the edges underneath.
5. Rest. Cover the balls and let them rest 15 to 20 minutes. This relaxes the gluten so they stretch without snapping back.
6. Preheat. Heat the oven as hot as it goes, usually 500 to 550°F (260 to 290°C). Put a pizza stone or steel on the top third rack, or an upside-down baking sheet if you don't have one. Preheat for at least 45 minutes.
7. Stretch. Press each ball into a disc with your fingertips, leaving a thicker rim. Pick it up and let gravity stretch it, turning as you go. Aim for 12 inches.
8. Top and bake. Put the dough on a floured pizza peel or parchment. Add sauce and toppings. Slide it onto the hot stone. Bake 7 to 10 minutes, until the crust is browned and the cheese bubbles.

The overnight option

For the best flavor, make the dough the day before. After step 4, put each ball in an oiled container, cover, and refrigerate for 24 to 72 hours. Cold fermentation develops flavor and makes the dough easier to stretch.

Take it out 1 to 2 hours before baking so it warms up. Cold dough tears.

Tips for a crisp crust

Hot oven, long preheat. A home oven can't match a pizza oven. A fully heated stone or steel closes the gap. Give it the full 45 minutes.

Go light on sauce. Too much sauce makes a soggy middle. About 1/3 cup per pizza is plenty.

Use low-moisture mozzarella. Fresh mozzarella is lovely but watery. If you use it, tear it into pieces and pat them dry.

Don't use a rolling pin. It squeezes out the air bubbles that make the rim light and airy. Fingers and gravity work better.

Easy topping ideas

• Margherita: crushed tomatoes, mozzarella, basil, olive oil
• Pepperoni and hot honey: a drizzle of chili-infused honey after baking
• White pizza: ricotta, mozzarella, garlic, spinach
• BBQ chicken: barbecue sauce, shredded chicken, red onion, cilantro. Leftovers from a one pan chicken dinner work great here.
• Veggie: peppers, mushrooms, olives, red onion

Easy no-cook pizza sauce

Blend one 14-oz can of whole peeled tomatoes with 1 clove garlic, 1 tbsp olive oil, 1/2 tsp salt and a pinch of dried oregano. Done. It tastes fresher than most jarred sauce.

Other ways to use the dough

• Garlic knots: cut into strips, tie into knots, bake at 400°F for 15 minutes and brush with garlic butter.
• Flatbread: stretch thin, brush with oil, bake 5 minutes and serve with dips.
• Calzones: fill one half, fold, seal and bake 15 to 18 minutes.

Pizza night pairs well with a crunchy side. A Greek salad cuts through the richness. If you enjoyed making this, the easy no-knead bread is an even more hands-off bake. Homemade pizza also makes it onto this list of cheap family dinner ideas.

Freezing pizza dough

After the first rise, wrap each ball tightly in oiled plastic wrap and put it in a freezer bag. Freeze up to 3 months. Thaw overnight in the fridge, then leave it at room temperature for 1 to 2 hours before stretching.

Read next: How to Make Sourdough Bread (Beginner-Friendly Recipe) →