Pizza Dough Recipe

Active dry yeast: a tiny living organism that helps the dough rise and become fluffy

Warm water: used to activate the yeast and mix the dough

All-purpose flour: the main ingredient that forms the dough

Olive oil: adds flavor and keeps the dough soft

Salt: enhances the taste of the dough

Sugar: feeds the yeast to help it grow and create bubbles

One of the most important steps in making your pizza dough is kneading. Kneading might sound tricky, but it’s really just about working the dough with your hands until it feels smooth and stretchy. Here’s how you can do it step by step:

1. Sprinkle a little flour on your clean surface so the dough doesn’t stick.
2. Put the dough on the floured surface and press it down with the heels of your hands.
3. Fold the dough in half toward you, then push it away with your hands.
4. Turn the dough a little and repeat—press, fold, and push.
5. Keep going for about 5 to 7 minutes until the dough feels soft, smooth, and a bit stretchy.

Kneading helps the gluten in the flour develop, which is what makes the dough stretchy and able to hold all those yummy toppings without falling apart. If you don’t knead enough, your crust might turn out dense or crumbly instead of light and chewy. Plus, kneading mixes everything together really well, so your pizza crust bakes evenly.

When I first started making pizza dough, I didn’t knead long enough and ended up with a crust that was tough and hard to roll out. After I learned to knead properly, my dough became so much easier to work with and tasted way better. A little tip: if your dough feels sticky, just sprinkle a tiny bit more flour on your hands or the surface, but don’t add too much or the dough will get dry.

Kneading might take a little practice, but once you get the hang of it, it’s kind of fun—like giving your dough a little workout before it turns into a delicious pizza!

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not require proofing in water.

• active dry yeast - Substitute with baking powder: Use 1 ½ times the amount of baking powder. This will not give the same rise but can work in a pinch.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the dough.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the dough a chewier texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, but may require additional water.

• olive oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that can be used in the same quantity.

• olive oil - Substitute with melted butter: Melted butter can add a richer flavor to the dough.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different flavor profile.

• salt - Substitute with kosher salt: Kosher salt can be used, but you may need to adjust the quantity slightly due to its larger grain size.

• sugar - Substitute with honey: Honey can add a different sweetness and slight floral notes to the dough.

• sugar - Substitute with maple syrup: Maple syrup can add a unique flavor and sweetness to the dough.

• To store the pizza dough in the refrigerator, lightly coat the dough with olive oil and place it in an airtight container. It can be kept in the fridge for up to 3 days. When ready to use, let the dough come to room temperature for about 30 minutes before rolling it out.

• For freezing, divide the dough into individual portions after the first rise. Lightly coat each portion with olive oil and wrap tightly in plastic wrap. Place the wrapped dough in a freezer-safe bag, removing as much air as possible. The dough can be frozen for up to 3 months.

• When ready to use frozen dough, transfer it to the refrigerator the night before to thaw slowly. Alternatively, you can let it thaw at room temperature for 2-3 hours. Once thawed, let the dough rest for 30 minutes before rolling it out.

• If you prefer to freeze the pizza dough after shaping it, roll out the dough to your desired thickness and shape. Place it on a baking sheet lined with parchment paper and freeze until solid. Once frozen, wrap the dough tightly in plastic wrap and store in a freezer-safe bag. When ready to bake, add your favorite toppings and bake directly from frozen, adding a few extra minutes to the baking time.

• To ensure the best texture and flavor, avoid freezing dough that contains perishable ingredients like fresh herbs or cheese. Instead, add these toppings just before baking.

• For a quick and easy meal, consider pre-baking the pizza crust for 5-7 minutes before freezing. This way, you can simply add toppings and bake for a shorter time when you're ready to enjoy your homemade pizza.

• Preheat your oven to 375°F (190°C). Place the leftover pizza on a baking sheet and cover it loosely with aluminum foil to prevent the crust from becoming too hard. Heat for about 10 minutes or until the cheese is bubbly and the crust is warm.

• For a quick and crispy reheating method, use a skillet. Heat a non-stick skillet over medium heat. Place the pizza slice in the skillet and cover it with a lid. Heat for 2-3 minutes or until the cheese is melted and the crust is crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the pizza slices in the air fryer basket in a single layer. Heat for 3-4 minutes or until the cheese is melted and the crust is warm.

• For a microwave method, place a cup of water in the microwave along with the pizza slice. This helps to keep the crust from getting too chewy. Microwave on high for 30-60 seconds or until the cheese is melted and the pizza is warm.

• If you have a toaster oven, preheat it to 375°F (190°C). Place the pizza slice directly on the rack or on a baking sheet. Heat for 5-7 minutes or until the cheese is bubbly and the crust is warm.

• Mixing bowl: A large bowl used to combine and mix the ingredients for the dough.

• Measuring spoons: Used to measure the precise amount of yeast, salt, and sugar.

• Measuring cup: Used to measure the warm water accurately.

• Wooden spoon: Useful for stirring the ingredients together to form the dough.

• Floured surface: A clean, flat area dusted with flour to prevent the dough from sticking while kneading.

• Damp cloth: Used to cover the bowl while the dough is rising to keep it moist.

• Rolling pin: Helps to roll out the dough to the desired shape and thickness.

• Baking sheet: A flat sheet used to bake the pizza in the oven.

• Oven: Preheated to 475°F (245°C) to bake the pizza.

• Pastry brush: Used to lightly oil the bowl where the dough will rise.

• Timer: Helps to keep track of the rising and baking times.

• Pizza cutter: Used to slice the pizza once it is baked.

Prepare ingredients in advance: Measure and set out all ingredients before starting to save time during the process.

Use a stand mixer: If you have a stand mixer, use it to knead the dough instead of doing it by hand.

Preheat the oven early: Turn on your oven to preheat while the dough is rising to save time later.

Double the recipe: Make a double batch of pizza dough and freeze half for a quick meal next time.

Use parchment paper: Roll out the dough on parchment paper for easy transfer to the baking sheet.