Soft, chewy homemade pizza dough with crisp edges and rich flavor. This foolproof, no knead pizza dough is perfect for beginners using instant yeast. Make it the same day or let it rest overnight for the best pizza dough of your life.
If you've been looking for a foolproof homemade pizza dough, this is it. Crisp on the outside, soft and chewy inside, and full of flavor. Mix it all in one bowl, let it rise, and bake. Make it the same day for a quick pizza night, or cold ferment it for that deep, pizzeria-style taste. This dough works beautifully for one thick crust (12-14") or two thin crusts (10-12").
A Quick Look At This Recipe
- 👩🍳 Skill Level: Beginner
- ⏱ Prep Time: 15 minutes (plus rising)
- 🍕 Cook Time: 10-12 minutes
- 🕒 Total Time: Same day or up to 24 hrs (with cold ferment)
- 🍽 Yield: 1 thick crust 12-14" pizza or 2 thin crust 10-12" pizzas
- 🥖 Texture: Chewy inside, crisp outside
- 🌿 Flavor Notes: Olive oil richness, slow rise depth
- 🍳 Equipment: Large cast iron skillet (or baking sheet) or pizza stone/steel
This is our go-to pizza dough recipe, inspired by our Homemade Focaccia Bread Recipe. It's the one we make when we want that perfect mix of crisp edges, a chewy center, and real flavor from just a handful of simple ingredients.
Jump to:
Why You'll Love This Pizza Dough
- Beginner friendly: No kneading, no mixer, no stress. If you can stir, you can make this dough.
- Flexible timing: Make it tonight or let it rest in the fridge for a day or two.
- Perfect texture: Soft and chewy on the inside, crisp and golden on the outside.
- Flavor packed: Olive oil and a slow rise build depth you can taste.
- Family tradition material: Pizza night just got easier - and better.
Love pizza? Try our White Pizza or Margherita Pizza next. You can also explore all of our Pizza Recipes for more ideas.
Ingredient Notes & Flour Guide
Flour Guide: Choosing the Right One
- Bread Flour (12-13% protein): Gives that chewy, bakery-style pizza dough.
- 00 Flour (11-12% protein): Finely ground and silky - perfect for a softer crust or longer fermentation.
- All-purpose flour (10-11% protein): Reliable flour found in most kitchens, that still makes a great crust.
Other Ingredients
- Yeast: Instant yeast can go straight into the flour. If using active dry yeast, proof it first in warm water with a pinch of sugar.
- Olive Oil: Good-quality extra virgin olive oil adds flavor, makes a chewy, and beautifully browned crust.
- Salt: Enhances flavor, don't skip it.
Simple Substitutions
- Whole Wheat Flour: You can replace up to 1 cup of the all-purpose flour with whole wheat flour.
Pro Tip: Whole wheat is denser and can absorb more liquid, so you may need to add an extra tablespoon or two of liquid (milk, water, etc.) if your dough seems too stiff or dry. - Oil and Fat Substitutions: The recipe is flexible, allowing for a 1:1 ratio substitution with various fats. Choose the one that best suits your desired texture and flavor:
- neutral oil, like canola or vegetable oil
- melted butter (for soft dough with rich flavor)
- melted coconut oil (for light, crisp crust)
- avocado oil (for chewy crust)
Variations, Add-Ins, and Flavor Boosts
- Cold Ferment: Refrigerate the pizza dough 8-72 hours. The longer the better flavor.
- Herbed Crust: Add 1 teaspoon dried basil, oregano, or rosemary to the dough.
- Cheesy Dough: Mix ¼ cup finely grated parmesan to the dough.
- Pan Pizza: Gently stretch the dough into an oiled cast-iron skillet for a thicker crust with crisp edges.
How to Make Homemade Pizza Dough
Before You Begin: Gather Your Tools and Prep Your Space
You'll need a large mixing bowl, measuring cups or a kitchen scale, and a rubber spatula or wooden spoon. If you're baking on a stone or steel, place it in the oven now so it can preheat later - it needs at least 30 minutes to get hot enough for a crisp crust.
Put water or oil on your fingertips and work surface if you're shaping the dough in a pan. If you're using a pizza peel and pizza stone, skip the oil and dust the peel and bottom of the dough with flour or semolina so the dough slides off easily off the peel. Keep a little extra on hand in case it feels sticky.
💡 Pro Tip: Room-temperature ingredients help the yeast activate evenly and the dough rise beautifully.
STEP 1. Proof the Yeast (If Using Active Dry).
If you're using active dry yeast, mix warm water (95-105°F), a pinch of sugar, and yeast. Stir it up and let it sit 5-10 minutes until foamy.
If you're using instant yeast, skip this step. Instant yeast can be mixed directly into the flour.
STEP 2. Mix the Pizza Dough Ingredients.
In a large bowl, whisk together the flour, salt, and instant yeast.
In a separate bowl or glass measuring cup, combine warm water and olive oil, then pour it slowly into the dry ingredients. Stir with a spoon or your hand until a shaggy dough forms.
💡 Pro Tip: Mixing the oil with water first helps it blend evenly instead of clumping in the dough.
STEP 3. Stretch and Fold.
Cover the bowl and let the dough rest for 15 minutes, allowing the gluten to relax. Then with oiled or damp fingers, grab one edge of the dough, gently stretch it up, and fold it over the center of the dough. Turn the bowl a quarter turn and repeat this stretch-and-fold process 3 to 4 times.
Let the dough rest again for another 15-minutes. Then do one more round of folds.
💡 Pro Tip: The dough will get smoother and more elastic each time you fold; that's the gluten developing.
STEP 4. Let It Rise (Bulk Fermentation).
Cover the bowl with plastic wrap or a clean towel and let it rise it in a warm, draft-free place for 60 to 90 minutes. The dough is ready when it has doubled in size and feels soft and airy.
Cold Fermentation (Optional): For extra flavor, let the dough rise slowly in the refrigerator overnight (or for up to 3 days). This cold ferment develops deeper flavor and the perfect chewy texture.
STEP 5. Shape, Stretch, and Transfer the Dough.
Shape the Dough: Gently turn the dough out onto a lightly floured counter. Divide in half for two thin crusts or keep whole for one thick crust.
Shape into a smooth ball by tucking the edges under and turning it until the surface feels tight and springy. Let rest seam-side down for 15-20 minutes to relax the gluten.
Cold Ferment or Freeze for Later. For deeper flavor, refrigerate the dough balls up to 3 days. To freeze, wrap tightly and freeze up to 3 months. Thaw overnight in the fridge, then let it come to room temperature before baking.
Stretching and Transferring:
If using a pan, oil the bottom of the pan generously and stretch the dough to fit. For a thicker crust, let it rise 10-15 minutes in the pan before topping.
If using a peel, place a piece of parchment paper down on the work surface and press the dough into a round on the parchment paper.
STEP 6. Add the Toppings and Bake.
Add sauce, sprinkle cheese, and layer on your favorite toppings. Don't overload it with toppings or you might end up with soggy pizza.
For Cast Iron Skillet Pizza (Our Favorite!): Bake on the middle rack at 475-500°F for 10-12 minutes, until golden and bubbling.
For Stone/Steel Baking: Slide the peel underneath the parchment paper and transfer the pizza onto your preheated surface. Bake 5-6 minutes, rotate halfway, then finish 4-6 minutes until the crust is golden and the cheese is melted and just starting to brown.
💡 Pro Tip: Rotate the pizza halfway through for even browning.
Pro Tips & Troubleshooting
- Use a kitchen scale: For best results, weigh the flour with a kitchen scale.
- Use Fresh Yeast: Check the expiration date of your yeast to make sure it's still good. Old yeast or overly hot water can kill the yeast and ruin your rise.
- Sticky is good: When working with sticky dough, oil or dampen your fingertips with water instead of adding flour. Extra hydration will benefit the rise, whereas extra flour will dry out the dough, making it stiffer.
- Let it rest: If the dough keeps springing back and won't keep the round pizza shape, let it rest for 15 minutes before trying again. This will allow with gluten to relax, and the dough will be easier to shape.
- Bake hot: Bake the pizza in an oven that has been preheated to 475-500°F for that crispy edge everyone loves.
- Cold ferment for flavor: For the best flavor and pizzeria-level taste, let the dough ferment in the refrigerator for 24-72 hours. Then let it come up to room temperature before proceeding with the remaining recipe steps.
- Freeze for later: After the first rise, portion, wrap, and freeze the pizza dough. Thaw overnight in the fridge, then bring it up to room temperature before baking.
Homemade Pizza Dough FAQs
Bread flour gives chew, 00 flour makes it soft, and all-purpose works perfectly fine too.
Usually, it's old yeast, water that's too hot, or salt touching the yeast too soon. Mix salt into flour first.
The gluten just needs to relax. Cover and let it rest 15-20 minutes, then stretch again.
High heat and hydration are key. Use a stone or steel and don't overload with toppings.
Yes! Freeze after the first rise. Thaw overnight in the fridge, then bring to room temp before shaping.
Serving Ideas for Pizza Night
- Brush crust with roasted garlic before baking.
- Pair with Greek salad or cheesy alfredo pasta.
- Serve with a charcuterie board for pizza night gatherings.
Pizza Topping Ideas
This article focuses on crafting the perfect dough and baking base. Here's a little topping inspiration for next time:
- White Pizza - we love it with roasted garlic, homemade garlic oil, and spicy Italian seasoning.
- Pepperoni Pizza - traditional and always a hit.
- BBQ Chicken Pizza - try it with our smoky dry rub on beer can chicken for smoky depth.
- Margherita Pizza - simple and fresh, even better with our homemade basil pesto.
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📖 Recipe
Homemade Pizza Dough Recipe (Foolproof and Flavorful)
Equipment
- Kitchen Scale
- Baking Stone or Baking Steel
- Bench Scraper
Ingredients
- 2 ¼ cups bread flour 300 g
- 1 packet 2 ¼ teaspoon or 7 g instant yeast
- 1 ½ teaspoons salt 5.25 g
- 1 tablespoon extra virgin olive oil (plus more for pan) 15 g
- 1 cup warm water (95-105°F) 240 g
Instructions
- Proof (only for active dry yeast): If you're using active dry yeast, mix warm water (95-105°F), sugar, and yeast. Let it sit 5-10 minutes until foamy. If you're using instant yeast, skip this step - it can go right into the flour.1 packet, 1 cup warm water (95-105°F)
- Mix the Pizza Dough Ingredients: In a large bowl, whisk together the flour, salt, and instant yeast. In a separate bowl, combine warm water and olive oil, then pour into the dry ingredients. Stir with a spoon or your hand until a shaggy dough forms.💡 Tip: Mixing the oil with water first helps it blend evenly instead of clumping in the dough.2 ¼ cups bread flour, 1 tablespoon extra virgin olive oil (plus more for pan), 1 ½ teaspoons salt
- Stretch and Fold the Dough: Cover and let the dough rest for 15 minutes. With oiled hands, stretch one side of the dough up and fold it over the center. Rotate and repeat 3-4 times. Let it rest another 15 minutes, then repeat. You'll feel the dough get smoother and more elastic after each round - that's what you want.
- Let the Dough Rise: Cover the bowl and let it rise in a warm spot for 60-90 minutes until doubled in size. Optional: For even better flavor, refrigerate the dough overnight or up to 3 days for a slow cold ferment.
- Shape, Stretch & Transfer the Dough: Lightly flour your work surface if using a peel, or oil it if using a pan.Shape the Dough:Turn the dough out and gently press out the air.Divide in half for two thin crusts or keep whole for one thick crust.Shape into a smooth ball by tucking the edges under and turning it until the surface feels tight and springy.Let rest seam-side down for 15-20 minutes to relax the gluten.Cold Ferment or Freeze for Later:For deeper flavor, refrigerate dough balls up to 3 days.To freeze, wrap tightly and freeze up to 3 months. Thaw overnight in the fridge, then let come to room temp before baking.Stretching and Transferring:If using a pan, oil generously and stretch the dough to fit. For thicker crust, let it rise 10-15 minutes in the pan before topping.If using a peel, dust it with flour or semolina, top quickly, and give a gentle shake to check for sticking. Slide onto the preheated stone or steel with one smooth motion.
- Top and Bake the Pizza Dough: Now the fun part - toppings! Spoon on sauce, sprinkle cheese, and layer your favorites. Don't overload; a lighter hand helps the crust bake up crisp and airy.For Pan Baking (Skillet or Baking Sheet): Bake at 475-500°F for 10-12 minutes, until golden and bubbling.For Stone/Steel Baking: Slide onto your preheated surface. Bake 5-6 minutes, rotate halfway, then finish 4-6 minutes until the crust is golden and the cheese is melted and just starting to brown.💡 Tip: Rotate the pizza halfway through for even browning.
Notes
- Prep Tip: Oil your hands and work surface for pan pizzas, or dust the peel with flour or semolina for stone baking. Keep extra flour or oil nearby if the dough feels sticky.
- Flour: Bread flour gives a chewy crust, 00 flour makes it softer, all-purpose works too. Don't skip the salt - it makes a big difference in flavor.
- Yeast: Use instant yeast for convenience. If using active dry yeast, proof it first in warm water (95-105°F) with a pinch of sugar until foamy (5-10 minutes).
- Texture: Dough will be slightly sticky. Resist adding extra flour; oil your hands to handle it more easily. Use water on your hands instead.
- Rise: Let dough double in size (60-90 minutes). For more flavor, refrigerate covered for 24-72 hours, then bring to room temperature before shaping.
- Shaping: If the dough springs back, let it rest covered for 15-20 minutes before stretching again.
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Baking Options:
- Cast Iron or Baking Sheet: Oil pan well. Stretch it to fit, let rise 15-20 minutes for thick crust.
- Pizza Stone/Steel: Preheat for at least 30 minutes. Use a floured or semolina-dusted peel so it slides off easily. Bake at 475-500°F until golden and bubbly (about 10-12 minutes). Rotate halfway through for even cooking.
- Freezing: Freeze after the first rise. Wrap tightly. Thaw overnight in fridge, bring to room temp before shaping.
Nutrition
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Seanna says
This is our tried & true tested pizza dough recipe. It's so delicious! I hope you'll try it!