There’s just something extra special about making your own homemade pizza crust. It’s easier than you think—and way more fun, especially when everyone gets involved. Once you try it, you might never go back to store-bought again!
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Why You’ll Love This Recipe
When it comes to pizza, the crust is the foundation. You could pile on the most amazing toppings, but if the base isn’t good, the whole thing falls flat. This homemade pizza dough gives you a soft, flavorful crust with just the right amount of chew—and it holds up beautifully to all your favorite toppings.
Plus, it’s a great recipe to get the whole family involved. Kids love rolling out their own dough and creating their dream pizzas. It’s a fun way to make dinner feel more like an activity—and the smiles while they wait for their creations to bake? Priceless.
Let’s Talk Flour: Which One Should You Use?
Choosing the right flour can change the texture and style of your pizza crust. Here’s a quick breakdown:
- All-Purpose Flour – This is the most commonly used flour for pizza dough. It’s easy to work with and gives you a solid, balanced crust.
- Bread Flour – Higher in protein, this flour creates a chewier, thicker crust. Perfect for those who like a more substantial bite.
- Whole Wheat Flour – Adds fiber and nutrients, but results in a denser crust. You can do half whole wheat and half all-purpose if you want a healthier option without sacrificing too much texture.
- 00 Flour – Super fine and often used in authentic Italian pizza. This one gives you a light, thin, and crispy crust that’s hard to beat.
- Gluten-Free Options – Almond flour, rice flour, or gluten-free blends can be used for a crust, but results may vary. I haven’t tested these myself, so feel free to experiment.
How To Make Homemade Pizza Dough
This easy pizza dough comes together with just a few pantry staples and a little rise time. Here’s how to make it from scratch:
Start by activating the yeast. In a large mixing bowl (or the bowl of a stand mixer), combine ¾ cup warm water and 2 teaspoons active dry yeast. Sprinkle in 1 teaspoon of sugar to help the yeast wake up. Let it sit for about 5–10 minutes until it looks foamy on top.
Once the yeast is activated, add in 2 cups all-purpose or bread flour, 2 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon garlic powder, and 1 teaspoon Italian seasoning. If you’re using a stand mixer, attach the dough hook and mix on low speed until everything comes together into a shaggy dough. Then increase the speed slightly and knead for about 5-10 minutes, or until the dough forms a soft, smooth ball. You can also knead it by hand on a lightly floured surface if you prefer.
Transfer the dough to a lightly oiled bowl, turning it once to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm spot for about 30 minutes, or until it’s doubled in size. (for extra chewy crust place in refrigerator in oiled bowl covered for 24 hours)
Preheat your oven to 475°F with your pizza stone in the oven. After the dough has risen, punch it down and place on a floured pizza peel. Roll or stretch it into a 12-inch circle. Now you’re ready to add sauce, cheese, and your favorite toppings!
Slide your pizza onto the heated pizza stone in the oven and bake for 12-15 minutes or until hot and bubbly.
Tips for Success
- Use warm water to activate the yeast (about 105–110°F). Too hot and it can kill the yeast.
- Let the dough rest if it’s fighting you while rolling—5 to 10 minutes relaxes the gluten.
- Want a crispier bottom? Preheat your pizza stone or baking sheet in the oven.
Make It a Pizza Night Tradition
Once you get the hang of making this dough, it’ll be in your regular rotation. You can even double the recipe and freeze one batch for later. Just thaw it in the fridge overnight and let it come to room temperature before rolling.
Homemade pizza night might just become your new favorite family tradition.
Apparel for foodies & grillers
Homemade Pizza Crust
Ingredients
- 2 1/4 cups all-purpose flour or bread flour (gives you the chewiest texture!) use 2 cups in the dough reserving the 1/4 cup to flour your pizza peel.
- 2 tsp active dry yeast
- 3/4 cup warm water
- 2 Tbsp. olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp sugar
Instructions
- Start by activating the yeast. In a large mixing bowl (or the bowl of a stand mixer), combine ¾ cup warm water and 2 teaspoons active dry yeast. Sprinkle in 1 teaspoon of sugar to help the yeast wake up. Let it sit for about 5–10 minutes until it looks foamy on top.
- Once the yeast is activated, add in 2 cups all-purpose flour, 2 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon garlic powder, and 1 teaspoon Italian seasoning. If you're using a stand mixer, attach the dough hook and mix on low speed until everything comes together into a shaggy dough. Then increase the speed slightly and knead for about 5-10 minutes, or until the dough forms a soft, smooth ball. You can also knead it by hand on a lightly floured surface if you prefer.
- Transfer the dough to a lightly oiled bowl, turning it once to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm spot for about 30 minutes, or until it’s doubled in size. (for extra chewy crust place in refrigerator in oiled bowl covered for 24 hours)
- Preheat your oven to 475°F with your pizza stone in the oven. After the dough has risen, punch it down and place on a floured pizza peel. . Roll or stretch it into a 12-inch circle. Now you're ready to add sauce, cheese, and your favorite toppings!
- Slide your pizza onto the heated pizza stone in the oven and bake for 12-15 minutes or until hot and bubbly.
Notes
Notes:
- You can substitute half the flour with whole wheat for a heartier crust.
- For a crispier bottom, preheat your pan or use a pizza stone.
- This dough can be made ahead and refrigerated overnight or frozen for later use.
My crust looked just like the pictures. I have failed many times at pizza crust so I’m excited about this one! Easy and good!
Thank you, T.R. ! I’m so glad you liked it!