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.
Love love this dough and can’t wait to make again!!
I am so happy to hear that Leslie!
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.
How long is the dough good for after making it in advanced fridge and freezer average
You can keep it in the fridge for two days or the freezer for 2 months.
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.
Just want to point out that not all plastic is food safe and i sincerely doubt a trash bag, scented or not is made with food safe plastic. I’d rethink that one..
Ok, first time ever making any kind of bread and this was surprisingly easy. I do not have a stand mixer, so I kneaded the dough by hand. It looks and smells amazing!! In the fridge now and will be put to the “husband” test in a few hours.
I have a new rising method I’ve been using for this for the last couple months and holy cow it makes it even better. Instead of putting it in the fridge I start the dough and hour before I need to start baking it. I make it as normal but leave it in the bowl and cover it, letting it raise for 1 hour but punching it down/slightly kneading it for a few seconds, every 15 minutes. The dough ends up being soooooo chewy and delicious!
Hi Maria, thanks for sharing this new method. I also wanted to share that I tested this as a freezer friendly recipe and it was a huge success. I usually make a reduced portion (approximately 1/3) of the recipe since there are just two of us, but this weekend I doubled that amount and froze half of the dough immediately after kneading it. I just wrapped the ball of dough in plastic wrap and tossed it in the freezer. Yesterday I pulled it first thing in the morning and put it in the fridge to thaw. When I came home from work, I pulled the dough out of the fridge and let it come to room temperature before rolling it out. It was perfect!
I love hearing this! I have always wondered how the dough would do making ahead and freezing. So glad to know it is a success! Can’t wait to try it myself.
I’ve tried so many pizza dough recipes looking for a good one and this one wins!! It’s the best! Thanks you so much! My search for the perfect recipe is over! #febgiveaway
Awesome! So glad you found this one. Have you tried the new raising technique for it I shared on Instagram? I need to update the post.
I’ve tried so many pizza dough recipes looking for a good one and this one wins!! It’s the best! Thanks you so much! My search for the perfect recipe is over! #febgiveaway
We have an outdoor brick pizza oven and this is our go-to recipe! I make the dough in the breadmaker and then portion it out and put it in the fridge to rise. We even made it for our girls camp and it was so easy to make a lot of dough. We like to roll it thin and crispy (though it works well for those who like it thicker as well)!
I love hearing this Rebecca! I keep meaning to post how to make calzones out of the dough! If you like it thin and crispy you would LOVE the calzones! Basically roll it out really thin, build it how you want it only on half. Fold over and pinch edges, brush with garlic butter and sprinkle with parmesan cheese. Slice it before baking and WOAH! SO DANG GOOD!
We have an outdoor brick pizza oven and this is our go-to recipe! I make the dough in the breadmaker and then portion it out and put it in the fridge to rise. We even made it for our girls camp and it was so easy to make a lot of dough. We like to roll it thin and crispy (though it works well for those who like it thicker as well)! #febgiveaway
We love this pizza crust and tomorrow I’m going to try making it the way you posted on IG, stirring it down every 15 minutes. Good pizza crust and sauce really make homemade pizzas such a fun weekend tradition. Thanks for sharing your recipes! #febgiveaway
You are going to love the new rising technique. It makes the dough soooooo chewy and delicious!
Made a heart-shaped pizza for dinner tonight! Thanks for sharing!
Yay! I am so happy to hear this! Thank you so much for taking time to make a comment and let me know! Made my day!
I have “00” flour on hand. Do you think this recipe would work with this flour?
Hi Margaret, I am not sure why type 00 flour is. I suggest all-purpose or Bread flour.
What size of cup do we us? Is it 250ml?
#febgiveaway
I made this for our Valentines lunch and I did the new stirring trick and it’s amazing! I can’t believe it made it even better. It was already the bomb! #febgiveaway
Yay! I loved seeing your pictures on FB.
#septembergiveaway
What size of cup do we us? Is it 250ml?
approx yes, I use an 8 ounce cup.
Best pizza dough recipe I’ve found. Only change I made was I used bread flour to give it a crispy crust.
Thank you so much Dave! I’m totally going to try bread flour, what a good idea!
I want to try this but only have bread flour, can I use that or should I wait till I get to the store?
Hi Kathryn, it will be fine with bread flour…might even be better. 😊
This is my go-to pizza dough. I usually double (or even triple!) the batch and freeze individual or regular size portions in plastic wrap and then in a plastic zipper bag. Bread or pizza flour works best for me, and I need to add a little more flour, salt, and yeast to yield the classic NJ pizzeria flavor.
So glad you like the recipe!
This is the best pizza dough recipe EVER! I am an experienced baker and have my own cake business so when I tell you this is a good recipe, IT’S A GOOD RECIPE!
I wouldn’t change a thing!
I mix the dough as stated in the recipe and then I divide it into 3- 14 oz balls. I then put them in baggies sprayed with vegetable oil spray and tie up the baggies and put the dough balls into the freezer. It gives us 3 weeks worth of Pizza’s. (Saturday night is Pizza Night!) I take a dough ball out the night before and thaw it in the fridge. The next day, I set it on the counter and ignore it until it’s time to make pizza. During the winter, I make the pizza on a pizza stone in the oven. It’s been so hot, we are learning how to cook the pizza on the Black Stone and it’s been turning out well! I have been making this pizza dough this way for over a year and we love it! Thank you for sharing the recipe!
What an awesome compliment! It doesn’t get any better than that. Thank you for the tips to make and freeze the dough ahead of time and what you do when you’re ready to use it.