Homemade Pizza Dough

This easy homemade pizza dough recipe creates a soft and flavorful pizza crust, and it is easier than you think!

Just like nothing compares to homemade bread, nothing compares to homemade pizza dough. It’s thick, soft, and chewy. Once you make this homemade pizza dough recipe, you will never want to waste your money on store-bought pizza dough again. You can also use this dough when making pizza snails and pizza twists.

What is the best flour for pizza dough

The type of flour best for pizza dough depends on what type of crust you would like. Here is a breakdown:

  • All-purpose flour will give you a softer crust.
  • Bread flour has more protein and, therefore, will yield a crispier crust with a chewier interior.

Stretch, don’t roll

Don’t use a rolling pin to flatten your pizza dough, instead use your fingers to stretching your dough. Stretching the dough also works the glutens in a particular way that rolling can’t. So, instead of rolling, gently stretch the dough with the backs of your hands.

And no one is saying that your pizza crusts need to be perfectly round. It shouldn’t.

How to freeze pizza dough

Freezing pizza dough is so easy and is a great way to always have pizza dough on hand!

To freeze, place the dough ball into a zippered freezer bag, and frozen pizza dough balls can last up to 6 months in the freezer.

To thaw, let them come to room temperature, place them on a floured surface, and dust with flour. Knead a few minutes, then shape over a pizza pan.

How to grill pizza

To get a crispy-bottomed crust, it is very important to preheat the oven at a high temperature of 250 to 260 degrees Celcius using the grill function. High temperature results in a great crispy crust while the toppings are not overcooked.

When making pizza, I like to use homemade pizza sauce for better taste and flavor. You can find my recipe for tomato pizza sauce here.

Use your favorite ingredients for topping your pizza, but make sure you don’t overload it with sauce and toppings as you don’t want a soggy, unevenly cooked pizza.

Try our other Pizza recipes

With these in mind, I hope you will try making pizza at home, and I am sure you will be impressed with the results.

Please refer to my page – Common Baking and Cooking Conversions if you’re using other baking measurements.

If you try this recipe, please rate it and leave a comment below. I love hearing from you! You can also follow me on InstagramFacebook, and YouTube to see what I am getting up to.

You will need:

  • 25 grams fresh yeast
  • 1 1/4 cup water, lukewarm
  • 500 grams all-purpose flour
  • 1 tsp salt
  • 3 tbsp olive oil
  • olive oil for greasing
  • 1 tbsp all-purpose flour for dusting

Procedure (video):

  1. Dissolve the yeast in a bowl with lukewarm water.
  2. Add half of the flour, olive oil, and salt and gradually add the rest of the flour with stirring and knead together to form a smooth dough for 6 to 8 minutes. Take the windowpane test.
  3. Form the dough into a ball and place into a large bowl coated with olive oil. Flip the dough in the oil a few times to make sure the dough is evenly coated.
  4. Cover the dough with a plastic film and rise in a warm place until it doubled in size for 1 hour.
  5. Once the dough has risen and doubled in size, punch down and cut into 2 equal-sized pieces.
  6. Preheat the oven to 250 degrees Celcius using grill function. To make the bottom of the pizza crispier, you can already put the baking tray in the oven to keep it warm.
  7. Roll each dough ball out onto a lightly floured surface. Use your hands to roll out and flatten the dough—transfer pizza dough to your baking tray.
  8. Spread some pizza sauce, fill your favorite filling and bake pizza dough for about 10 to 12 minutes or until the bottom is crispy.


  • Window test: If you pull a small piece of the dough apart thinly and can read a newspaper through the ‘dough window,’ the dough is sufficiently kneaded and perfect for further processing.
  • Instead of fresh yeast, you can also use instant or active dry yeast. If you’re using active dry or fresh yeast, remember to proof the yeast first by combining half of the lukewarm milk, half of the sugar, and yeast in a bowl and leave it for 5 to 10 minutes until foamy.
  • Use warm/room temperature water instead of hot water.
  • Whenever possible, it is always recommended to use weight measurements instead of measuring cups when weighing ingredients. 

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