This easy homemade pizza dough recipe will give you crispy, chewy slices of pizza using a dough that can hang out in your fridge for two weeks.
No need to knead this dough.
You just mix all the ingredients together, let it rise for two hours then pop it in the fridge.
With this easy homemade pizza dough, you can make thin and chewy pizza or thick and fluffy pizza just by changing the amount of dough you use.
Easy Homemade Pizza Dough Recipe
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The only thing better than fresh, hot slices of pizza is being able to make it at home, any time you want. No waiting on the pizza joint down the street to answer the phone or for the delivery guy to show up. Make up a batch of this dough on the weekend and you can have homemade pizza, fluffy or thin crust, even on a weeknight in less than half an hour.
I think I was born with a slice of pizza in my hand.
Pizza is my favorite food next to sushi. I could eat pizza every day. Really.
Crispy yet chewy slices of dough, lightly sauced and laden with melted cheese and meat and vegetables and herbs! Sign me up.
Growing up in St. Louis, there were a lot of great pizza joints around.
Pretty much every neighborhood had a great pizza place.
Maine, not so much.
You can get good pizza here but it's harder to find and you usually have to drive more than ten minutes.
Frozen pizza shortages are another reason to have a good homemade pizza dough recipe in your back pocket.
Easy Homemade Pizza to Try
What I love about this Easy Homemade Pizza Dough recipe is that the dough doesn't stick. It's really easy to work with.
Did I mention this easy pizza dough is a no-knead recipe?
Just stir all the ingredients together and let it rise.
The other thing I love about this recipe is that you can store it in the fridge for two weeks before it needs to be frozen or baked.
Another reason to love pizza in general, besides the great taste, is that pizza is a great way to use up leftover, random ingredients in your fridge or pantry.
You can put pretty much anything on it and it will taste great.
I tend to make smaller, personal pan size pizzas instead of one large pizza.
You know how it is. This one wants green peppers. That one wants no pepper. The other one wants light sauce.
Making smaller pizzas is just easier if you're catering to
fussbudgets. I mean your family.
How to Make Easy Homemade Pizza Dough
- Mix up all your ingredients in a big bowl.
- Stir until all the flour is incorporated.
- Cover loosely with plastic wrap or a dish towel (I like to save produce bags for this).
- Place the bowl somewhere warmish for two hours (I put mine on top of the fridge).
- Refrigerate the dough, loosely covered, for at least three hours before using.
Pizza Dough Recipe Tips:
When you're mixing the dough, it's going to look all shaggy for lack of a better word once you get all the ingredients mixed together and the flour stirred in. That's okay.
Once the dough rests for two hours and rises, it will look like pizza dough.
This dough likes high heat.
If you can bake this pizza at 500 F, that's ideal.
My last oven didn't like to get to 500 F so I settled for 450 to 475 but 500 is best if your oven can handle the heat.
Maybe you have an outdoor brick oven for baking pizza? That would be perfect.
I just wrote an article for my day job about a fancy house here on the coast.
The house sits on a granite outcropping perched over the Atlantic.
It's on the market, thus the article, and the owners adored pizza so they had a fancy brick oven built on one of the patios.
I've got to tell you, I don't care much for the house but I would kill to bake a pizza in that brick oven!
- 1-¾ cups lukewarm water (about 100°F)
- 1 Tbps canola oil
- 2 teaspoon kosher salt
- 1 & ½ tsp. dry yeast (fast-rising or active dry)
- 1& ½ tsp. granulated sugar
- 19 oz. (540g or 4-¼ cups) unbleached all-purpose flour
Pour the water into a 3-quart bowl. Using a wooden spoon or a spatula, mix in the oil, salt, yeast, and sugar. Stir well to combine.
Add the flour and mix until uniformly moist. The dough will be wet; no need to knead the dough.
Loosely cover the bowl with plastic wrap. Let the dough rise for 2 hours at room temperature. The dough will fully expand and may even begin to collapse within this time.
Refrigerate for at least three hours before using. Make sure to cover thoroughly with plastic wrap once refrigerated to keep the dough from drying out.
Makes two pounds of dough: enough for eight thin pizza crusts or one large Sicilian style crusts.
Shape the dough.
Customize with sauce, cheese, and more toppings.
Bake on a pizza stone or a parchment lined baking sheet at 450 to 500 F for 12 to 15 minutes. Cheese should be bubbling and the edges of the pizza will have begin to turn a golden brown.
You can store it in the fridge for up to two weeks or freeze the dough for three weeks. (I’ve frozen it over a month and it’s tasted fine).
Roll out or shape dough on a piece of parchment paper so you don't have any issues with dough sticking to a counter top.
Kitchen shears are the best tool for cutting pizza into slices.
This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.
Pizza Stone, Engineered Tuff Cordierite Durable, Heavy Duty Ceramic, Baking Stone, Pizza Pan, Perfect for Oven, BBQ and Grill, Thermal Shock Resistant, Durable and Safe, 15x12 Inch Rectangular
KitchenAid KC351OHOBA Shears with Soft Grip Handles, One Size, Black
Red Star Organic Instant Yeast - 1 Packet
Nutrition InformationYield 32 Serving Size 1
Amount Per Serving Calories 274Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 150mgCarbohydrates 57gFiber 2gSugar 0gProtein 8g
Your turn: what's your favorite kind of pizza?