Homemade Pizza Dough

This easy homemade Pizza Dough comes together with just six simple ingredients for a chewy, crispy, golden Neapolitan style crust. Make pizza at home that beats takeout every time.

Course Main Course

Cuisine Italian

Keyword Pizza Dough

Prep Time 10

Rest Time 30

Total Time 40

Servings servings

Calories 1053kcal

Author Jason Decker

Ingredients

1 ½ cups water 105-115°F
2 ¼ teaspoons active dry yeast
2 teaspoons granulated sugar
2 tablespoons olive oil + extra for brushing
4 cups bread flour
1 ½ teaspoons salt

Instructions

Add the heated water to the bowl of your stand mixer and make sure it is between 105°F and 115°F.
1 ½ cups water
Add the yeast and sugar, give a quick mix then cover and allow to bloom for 5 minutes. It should be nice and frothy after 5 minutes. (If it is not then the yeast is not alive and you’ll need to ditch it and start again.)
2 ¼ teaspoons active dry yeast, 2 teaspoons granulated sugar
Add the olive oil, flour and salt and using the dough hook attachment mix the dough on low speed until the dough comes together.
2 tablespoons olive oil + extra for brushing, 1 ½ teaspoons salt, 4 cups bread flour
Add the heated water to the bowl of your stand mixer and make sure it is between 105°F and 115°F.
Add the yeast and sugar, give a quick mix then cover and allow to bloom for 5 minutes. It should be nice and frothy after 5 minutes. (If it is not then the yeast is not alive and you’ll need to ditch it and start again.)
Add the olive oil, flour and salt and using the dough hook attachment mix the dough on low speed until the dough comes together.
Brush the pizza base with olive oil, then top with pizza sauce and favorite toppings.
Bake in a preheated oven at 500°F for 10-12 minutes.

Notes

For best results, measure ingredients by weight.
Preheat your oven and get it as hot as possible, ideally 500°F, to mimic a pizza oven.
If you have a pizza stone or baking stone, use it for a crispy crust with this homemade pizza dough recipe.
Don’t overload the pizza with too many toppings- it can make the crust soggy.
Allow the dough to rest after kneading. This makes it easier to stretch.
Use your hands instead of a rolling pin to stretch the dough for an authentic texture.

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