Homemade Pizza is one of my favorite things to make. I worked in a pizza place for most of my late-teen years and making pizza is in my blood. The Pizzeria I worked at made everything from scratch and even back then I was obsessed with all things food so it didn’t take me long to adapt the GIANT batch recipes to more realistic sized recipes I could make at home. You will love this Homemade Pizzeria-Style Pizza Dough!
This recipe makes enough dough for 2 Large 16″ pizza’s or 2 square cookie sheet pizza’s. Or you can make about 8 personal pizza’s.
My kids love to make their own pizza’s so we usually end up making personal sized pizza’s instead of large pizza’s or sometimes we save part of the dough and make garlic bread sticks or cheese sticks.
Okay, so, I don’t want to tell you what to do, but I’m going to tell you what to do. How’s that sound? (wink, wink)
What I mean is, you can make this dough right when you are ready to use it, or you can make it a few hours or even a day ahead of time. At the pizza place we tried to always let the dough “proof” in the fridge for at least 2 hours before using it. If you do make it right before you want to use it, it will roll out easier if you let it rest for at least 10 minutes, and it will still have a good texture and flavor, but it really is a little better if you put it in the fridge for a few hours or over night.
So basically I’m telling you that whenever possible make it ahead of time. I usually make it in the morning and let it sit in the fridge until dinner time when we are ready to cook.
Once the dough is made, you break the dough into the amount of pieces (and sizes) you want your pizza’s to be. Form each piece into a smooth ball and dip it in flour. Place it inside a clean plastic bag. I use either a grocery bag, or a brand new (non-scented) kitchen-sized garbage bag.
You place the dough in the bag being sure to leave a couple inches between each ball and then fold the edge over to keep it from drying out.
Also, you can either put the bag directly in the fridge and then carry the dough over and put it in the bag while it is in the fridge. Or you can put the bag on a cookie sheet and load it up and then put the whole thing in the fridge.
If you try to put them in the bag and then carry it over to the fridge, they will all fall and get messed up and you just have to re-arrange them again. So my advice is put the bag on a cookie sheet or directly in the fridge.
When you are ready to use the dough, roll it out on a lightly floured surface. Depending on how thick you like our crust you will want to leave it anywhere from 1/4″-1/2″ thick. Spread some sauce on and top with your favorite toppings and cheese. YUM!
Serve with
- 2 cups warm water (temp of water you would put in a baby's bath)
- 1 package dry-active yeast or 2¼ tsp.
- 1 tbsp sugar
- 2 tsp salt
- 5½ cups flour
- 1 tsp olive oil, optional, still turns out great without adding the drizzle of olive oil, I just add it because olive oil makes everything better.
- In a Kitchen-aide stand mixer or a Bosch mixer combine the warm water, yeast and sugar.
- let sit for 5 minutes.
- Add olive oil, salt and flour, attach kneading hook and set on a low speed and let the mixer mix and knead the dough for approx 5 minutes or until dough no longer sticks to sides.
- Divide dough into 2 large balls for 16" pizza's or into 8-10 smaller balls if you want to make personal size pizza's.
- You can choose to use dough immediately or put it in a bag like pictured above and let it proof in the fridge for a few hours or over night. I like to make it in the morning and use it at dinner time.
- Roll dough out ton a lightly floured surface. Roll out to ¼-1/2 inch thick, transfer to the pan you want to cook it in. I like to sprinkle the pan with corn meal or line the pan with parchment paper.
- Once you have it rolled out, top with sauce, cheese and your favorite toppings.
- Bake at 425 degrees for 12-16 minutes. Cook time will be dependent on how thick you roll out your dough.
This may be a silly question, but could you just leave the complete recipe of dough in a bowl covered with saran wrap and place in fridge, then divide in two (or 8) when you are ready for dinner?
Sounds easy and definitely going to make for Friday’s pizza night.
Yes, I just like to have it in the formed circles in case I don’t use it all in one sitting or want to grab it quickly.
Can you freeze the dough and use it later? It’s my favorite recipe for pizza dough but I’m hoping to freeze some for even quicker dinners in the future.
Hi Boyd, I haven’t ever tried freezing it but it would be worth a shot. You would want to get it in there as quick as possible right after mixing/kneading.
What kind of flour? I used 5 1/2 cups of all-purpose unbleached white flour. It was way too sticky to even pick up. Help, please.
Hi Debby, I use all-purpose unbleached white flour as well. Sometimes, humidity or other factors can effect how sticky your dough is. It is always okay to add a little extra. Also, if dough seems a little sticky and you don’t want to add any more flour, you can rub oil on your hands and it will be a little easier to work with. I hope this helps and that you have better luck next time.
I have been making pizza from scratch for decades. I thought I’d try your dough recipe. It was as good or better than any I have done and we now have a new dough recipe on pizza night. I like the way you make everything so easy and uncomplicated. I must admit your recipe tasted better.. I think what I may have done with my recipe, is gotten too far afield from the original recipe. Anyhow your is an awesome pizza dough recipe – I’m getting ready to make one right now..
Thank you Matt. I am so glad you like it and that you appreciate my take on trying to make things as east and uncomplicated as possible. Its the only way I survive with 5 kids and running a business. 🙂
Hi! I made your tough last week and pizza came out delicious after resting only 2 hours in the fridge. I wanted to make the dough again, but turns out I only have rapid rise instant yeast. Is that still ok to use?
Yes, That yeast is fine, infact you don’t have to let it sit in the water with the sugar for 5 minutes with Rapid yeast. You can just add everything and mix it up.
Hi! Can this recipe be adjusted
For live yeast? If so, how?
Oh goodness, I am not sure. I havne’t ever worked with live yeast.
Thank you so much! I love pizza & I love to make pizza. But for years I’ve struggled with getting the dough right. I’ve tried all kinds of complicated methods & recipes. When I saw yours I thought “no way. It’s too simple.” But I love it! It was simple & delicious. The best I’ve made. I roll it out pretty thin, but it was still soft, yet crispy. Perfection. Thanks again.
You are so welcome. I love hearing this Lisa! I am all about quick easy recipes that taste delicious! This recipe is definitely one of those!
Do you have to let the dough rest/rise at all before letting it proof in the fridge?
Hi Kyle, no you don’t.
When do you add the olive oil?
Hi Lindsey, thank you for pointing out that I had missed that detail in the instructions. The olive oil goes in at the same time as the salt and the flour. I also edited the instructions to reflect that.
This recipe is awesome! Until now, I could never get the dough to turn out like it was suppose to. This recipe is a “keeper.” Thank you so much!
Awesome! So glad you like it Carol!
There is no rise time with this recipe?
Hi Shannon, The slight rise happens when you put the dough in the fridge for a few hours. I have made it and baked it right away and still had good results. If you don’t want to put it in the fridge you could make it into dough balls and let them sit on the counter for 30 minutes or so to get a slight rise. I just like the flavor that comes from refrigerating the dough.
Forgive me, but I just need to make sure.
You have to put the dough into the fridge and NOT the freezer, right?
I heard so many conflicting rumours about this that I thought I’d just ask you.
Thanks in advance!
Hi Adam,
Yes, just into the fridge and if you don’t want to do that step you can form it in to balls and let it sit out on the counter for 0-60 minutes.