Homemade pizza dough {and sauce!}

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Homemade pizza dough It's quick and easy to do at home! This pizza dough recipe makes the traditional crust tough enough to hold your favorite toppings!

It's delicious with a light chew, just like a pizza dough should be!

Baked pizza made from homemade pizza dough cut into pieces.


    • WATER The water should be warm but not hot. If you have a thermometer, you want the water to be around 110 Ā° F.
    • YEASTThis recipe uses active dry yeast. You can use instant yeast (or rapid rise) in this recipe too, skip letting it sit in the water in this recipe if you use instant yeast. (1 packet of yeast = 2 1/4 teaspoons)
    • SUGAR A pinch of sugar is needed to feed the yeast and help it flourish.
    • FLOUR I use all-purpose flour in this recipe, since it is what we have most at hand. Add flour little by little until the dough is no longer sticky. If you add too much, the dough will be hard.
    • OLIVE OIL AND SALT They are added for flavor.

TIME TO WAKE UP: This is a fast pizza dough and does not require a long rise time. If desired, you can allow it to rise up to 1 hour before unfolding to fill the pizza trays. I often don't lift the dough and just bake it as is.

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How to make pizza dough

The best pizza dough uses only a handful of ingredients that you probably have in your pantry! Be sure to check the expiration dates on your yeast and make sure it's still fresh before using it. Fresh yeast means a nice boost and a perfectly chewy crust.

  1. Mixture yeast and water in a bowl, let stand until the yeast begins to bubble.
  2. Add three cups of flour for the mixture, one cup at a time until you get a good dough that is not too sticky. Add a little more flour if necessary if your dough looks sticky.

Now that you have your dough, it's time to knead!

Images of preparing pizza dough

How to knead the pizza dough

Kneading the pizza dough takes a little muscle, but it's worth it in the end!

  • Turn the dough onto a floured surface and knead the dough until smooth, adding more flour to prevent it from sticking to your hands or work surface.
  • Knead the dough with both hands, push the dough away from you and then rotate it 45 Ā° counterclockwise, knead it a little more, and then rotate it another 45 Ā° until a full circle is completed. It should only take about 6 minutes.
  • Roll and shape dough to fit oiled pizza plates or rocks. Let the dough rise.

After the dough has risen, poke holes all over the surface with a fork (this is called ā€œcouplingā€ and prevents the dough from bubbling), then add the sauce, cheese, ingredients, and then top with cheese before baking . Super simple and super fun!

Do you have a stand mixer? Let the mixer do the heavy lifting for you. Simply add the ingredients to the mixer with a dough hook. Once combined, turn the mixer on medium high for about 4-5 minutes.

Rolled pizza dough on a pizza tray, topped with sauce, cheese, and pepperoni.

Get prepared

Pizza dough can be made hours in advance and stored in the refrigerator. Rest on the counter for about 20 minutes, and then roll to fit the pans. You can make a batch of short-cut pizza sauce in the recipe below, or use canned pizza sauce or another homemade pizza sauce.

To freeze pizza dough

Freezing pizza dough is easy and it's a great way to always have pizza dough on hand!

  • Freeze, Place the dumpling in a zippered freezer bag. Frozen pizza dumplings can last up to 6 months in the freezer.
  • To thaw, Leave them at room temperature, place them on a floured surface and sprinkle with flour. Knead for a few minutes, then shape on a stone or pizza pan.

The best thing about frozen pizza dough is that there is no need to knead them too much as they will require a little kneading once they are defrosted again!

A baked pepperoni pizza made with homemade pizza dough.

Delicious pizza recipes

Use it to make a classic Margherita pizza or load it up with this cheeseburger pizza. Either way, it will surely be delicious!

Homemade pizza dough {and sauce!}

This easy pizza dough recipe is perfect for baking or freezing!

  • 1 tablespoon of active dry yeast

  • 1 cup of lukewarm water

  • 4 tablespoons divided use olive oil

  • 2 teaspoons of sugar or 1 tablespoon of honey

  • 1/4 teaspoon of salt

  • 3 to 4 cups all-purpose flour or half whole-use whole wheat or as needed

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  • Preheat oven to 425 Ā° F.

  • Mix the yeast, sugar and water in a small bowl, cover and let sit for about 5-10 minutes.

  • Mix the 2 tablespoons of olive oil, salt and yeast in a large bowl. Mix 3 cups of flour, one cup at a time. If the dough looks sticky, add more flour, a couple tablespoons at a time.

  • Turn dough over floured surface and knead until moderately stiff, about six minutes.

  • If time permits, you can let the dough rise 1 hour at this point. If allowed to rise, knock dough down before placing it on the bottom trays.

  • Lightly grease two pizza pans with oil. Roll out the dough and roll to fill the molds.

  • Let the dough rise 10 minutes.

  • Brush the pizza dough with the remaining olive oil and top with pizza sauce, toppings, and cheese, as desired. Bake 15 to 18 minutes or until cheese is melted and crust is golden brown.

Note: You can allow up to 1 hour of rise time for this dough, but most of the time, I skip this step to make a quick dough. Raising the dough will add a little more flavor (and chew the texture). Short-cut pizza sauce: Place 28 oz. Of diced tomatoes on a sieve and squeeze out as much juice as possible. Place the tomatoes, 1 1/2 teaspoons of dried oregano, 3 tablespoons of olive oil and 1/2 teaspoon of salt in a blender or food processor. Pulse until smooth. Nutrition includes only dough. The serving is 2 slices of pizza (if each pizza is cut into 8 slices).

Calories: 272, Carbs: 41 g, Protein: 6 g, Fat: 9 g, Saturated fat: 1 g, Sodium: 231 mg, Potassium: 254 mg, Fiber: 3 g, Sugar: 4 g, Vitamin A: 129 IU , Vitamin C: 10 mg, Calcium: 47 mg Iron: 3mg

Adapted from The Food Nanny

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