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homemade pizza dough on a gray floured surface
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5 from 1 vote

Easy Homemade Pizza Dough

Skip the trip to the store, and whip up Grandma's recipe for easy homemade pizza dough. It's light, airy crust that is easy to work with, and bakes up perfectly every single time.
Course: Dough, Main Course
Cuisine: American
Servings: 2 pizzas
Calories: 1044kcal


  • 1/2 cup warm water
  • 2 1/4 tsp. yeast or 1 packet
  • 1 1/4 cups water room temperature
  • 2 tbsp extra virgin olive oil
  • 4 cups bread flour plus more for dusting
  • 1 1/2 tsp salt
  • olive oil or non-stick cooking spray for greasing the bowl


  • Measure the warm water into a bowl. Add yeast and let stand until the yeast dissolves and bubbles up, about 5 minutes. Add the room temperature water and olive oil and stir to combine.
  • Add flour and salt to the bowl of a stand mixer and stir until the dry ingredients are combined. Slowly add the liquid ingredients and stir until a cohesive mass forms. Using the dough hook, let the mixer knead until the dough is smooth and elastic. Stop the mixer when the dough starts to pull away from the sides and form a cohesive ball. As best you can form the dough into a ball, put it in a deep, well oiled bowl, and cover with a damp cloth or plastic wrap. Let the dough rise until doubled in size, about 1 1/2-2 hours.
  • Press the dough to deflate it, remove from the bowl, and turn onto a lightly floured work surface or countertop. Divide the dough into two equal pieces.
  • Pre-eat oven to 400 degrees. Form pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for ten minutes.
  • Working with one dough ball and keeping the other covered, shape the dough, and transfer to a non-stick pizza pan of your choice. Top as desired. Bake for 18-20 minutes or until the crust edges are golden brown and the cheese is golden brown in spots. Repeat with remaining ball of dough or freeze* for later use.


*If freezing the dough make sure you wrap the dough ball in plastic wrap before putting it in a freezer bag. Before freezing stops the yeast process, the bread will continue to expand some. It WILL pop through the plastic wrap, but the extra layer will prevent it from busting the freezer bag and offer you an extra layer of protection to prevent freezer burn. This dough tastes just as good after freezing as it does fresh.


Calories: 1044kcal | Carbohydrates: 183g | Protein: 32g | Fat: 18g | Saturated Fat: 2g | Sodium: 1763mg | Potassium: 302mg | Fiber: 7g | Calcium: 38mg | Iron: 2.4mg