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Homemade Pizzeria-Style Pizza Dough

Pizza dough shaped into a round ball covered in flour sitting on a counter covered in flour with a wooden rolling pin next to it.

 

Easy Homemade Pizzeria-Style Pizza Dough

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. You will love this Homemade Pizzeria-Style Pizza Dough! When you are ready to use the dough, roll it out on a lightly floured surface. Transfer it to a pizza pan, spread some sauce on top, and add your favorite toppings and cheese. YUM!

The pizzeria I worked at made everything from scratch. 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. This recipe makes enough dough for 2 Large 16″ pizzas or 2 large cookie sheet pizzas. Or you can make about 8 personal pizzas.

My kids love to make their own pizzas, so we usually end up making personal-sized pizzas instead of large pizzas, or sometimes we save part of the dough and make garlic breadsticks or cheese sticks.Cheesy garlic breadsticks sitting on parchment paper with a small bowl of pizza sauce on the right side.

Homemade Bread and Roll Recipes You’ve Gotta Try!

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 more easily if you let it rest for at least 10 minutes. 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 overnight.

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 dinnertime, when we are ready to cook.

How to Make Pizzeria-Style Pizza Dough

    • In a KitchenAid stand mixer or a Bosch mixer, combine the warm water, yeast, and sugar. Let it sit for 5 minutes.
    • Next, add olive oil, salt, and flour. Attach the kneading hook, set on a low speed, and let the mixer mix and knead the dough for approximately 5 minutes or until the dough no longer sticks to the sides.
    • Divide the dough into 2 large balls for 16″ pizzas or 8-10 smaller balls if you want to make personal-sized pizzas.
    • Dip the dough balls in flour.

Seven small round pizza dough balls covered in flour inside a plastic bag.

  • You can choose to use the dough immediately, or put it in a clean plastic bag like pictured above/below and let it proof in the fridge for a few hours or overnight. I like to make it in the morning and use it at dinnertime.
  • After placing the dough in the bag, be sure to leave a couple of inches between each ball, and then fold the edge over to keep it from drying out.

A plastic bag on a countertop with part of the countertop dusted with flour.

  • Next, roll dough out on a lightly floured surface to 1/4- to 1/2-inch thick.
  • Sprinkle the pan with cornmeal or line the pan with parchment paper, if desired, and transfer the rolled-out dough to the pan.
  • Top with sauce, cheese, and your favorite toppings.
  • Bake at 425 degrees for 12-16 minutes. Bake time will be dependent on how thick you roll out your dough.
  • Enjoy!

A personal-sized pepperoni pizza sitting on parchment paper next to the edges of two other personal-sized pizzas.

Tips for making Pizzeria-Style Pizza Dough

  • For the best flavor and texture, let the dough proof in a bag like the one shown above in the fridge for a few hours or overnight. I usually make the dough the morning of the day I’m making pizza for dinner.
  • I put the dough in either a clean grocery bag or a brand-new (non-scented) kitchen-sized garbage bag while it’s proofing.
  • 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 the small dough balls in the bag and then carry them over to the fridge, they will all fall and get messed up, and you will just have to rearrange them again. So my advice is to put the bag on a cookie sheet or directly in the fridge.
  • If you do make the dough right before you want to use it, it will roll out more easily if you let it rest for at least 10 minutes.
  • Depending on how thick you like the crust, you will want to roll it out anywhere from 1/4″ to 1/2″ thick.
  • I sprinkle the pan with cornmeal or line the pan with parchment paper.
  • I like to add a drizzle of olive oil on the pizza dough before adding the sauce and toppings. It still turns out great without adding the drizzle of olive oil, but I just add it because olive oil makes everything better.

Two-photo Pinterest picture of pizza dough on top, the text of the title in the middle, and a single serve pepperoni pizza at the bottom.Chef’s Tools for Homemade Pizza Dough:

Pinterest picture of pizza dough with a wooden rolling pin and the text of the ingredients at the bottom with the text of the title above the ingredients list.

More Homemade "Pizza" Recipes

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5.0 from 20 reviews
Homemade Pizzeria-Style Pizza Dough
 
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Pizzeria-Style Pizza dough that will have you thinking you ordered out. Top with all your favorite toppings and lots of cheese. This Homemade Pizza Sauce is the perfect sauce for this delicious dough.
Author:
Recipe type: Pizza Dough
Cuisine: Italian-American
Serves: 2 large pizzas
Ingredients
  • 2 cups warm water (temp of water you would put in a baby's bath)
  • 1 package active dry yeast or 2¼ tsp
  • 1 tbsp sugar
  • 2 tsp salt
  • 5½ cups flour
  • 1 tsp olive oil (optional)
  • Cornmeal (optional)
Instructions
  1. In a KitchenAid stand mixer or a Bosch mixer, combine the warm water, yeast, and sugar. Let it sit for 5 minutes.
  2. Next, add olive oil, salt, and flour. Attach the kneading hook, set on a low speed, and let the mixer mix and knead the dough for approx. 5 minutes or until the dough no longer sticks to the sides.
  3. Divide the dough into 2 large balls for 16" pizzas or 8-10 smaller balls if you want to make personal-sized pizzas.
  4. You can choose to use the dough immediately, or put it in a bag like pictured above and let it proof in the fridge for a few hours or overnight. I like to make it in the morning and use it at dinnertime.
  5. Next, roll dough out on a lightly floured surface to ¼- to ½-inch thick. Transfer to the pan you want to bake it in. I like to sprinkle the pan with cornmeal or line the pan with parchment paper.
  6. Once you have it rolled out, top with sauce, cheese, and your favorite toppings.
  7. Bake at 425 degrees for 12-16 minutes. Bake time will be dependent on how thick you roll out your dough.
  8. Enjoy!

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Pinterest picture of pizza dough and a wooden rolling pin with the text of the title at the top.

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63 Comments

  1. Barbara

    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.

    reply to this comment

    • Maria

      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.

      reply to this comment

  4. Matt

    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..

    reply to this comment

    • Maria

      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. 🙂

      reply to this comment

  5. Fanny

    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?

    reply to this comment

  7. Lisa

    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.

    reply to this comment

    • Maria

      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.

      reply to this comment

  11. Adam

    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!

    reply to this comment

  13. Kate

    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.

    reply to this comment

    • Maria

      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!

      reply to this comment

      • Kate

        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!

        reply to this comment

  16. Rebecca Hindman

    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)!

    reply to this comment

    • Maria

      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!

      reply to this comment

  17. Rebecca Hindman

    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

    reply to this comment

  18. Nicole

    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

    reply to this comment

  25. Erica

    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.

    reply to this comment

  26. Donna Tokazowski

    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!

    reply to this comment

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