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Two slices of pizza made with homemade pizza dough

Homemade Pizza Dough

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Using this 5-ingredient, Homemade Pizza Dough to make pizza at home isn’t tough at all and the results are fabulous. Get your kids involved and show them how making a quick yeast crust transforms your homemade pizza into one that will rival the best pizzeria.

Close view of homemade pizza dough on a sheet of parchment

Classic Pizza Dough

Lent has arrived and it’s always a challenge to figure out meals that the carnivore,  AKA “man of the house”, will approve.  I like fresh seafood…he likes salmon loaf and tuna casserole. As a compromise, I often pick up some Trader Joe’s ready-made pizza dough and create a pizza Margherita.  

But I knew I could make an even better crust from scratch. My plan was to whip up this homemade pizza dough on Thursday and give it an overnight rise in the fridge…well, life got in the way and I didn’t get started on the dough till Friday. The slow cool rise allows for extra flavor development, but the dough was quite lovely with a more traditional one-hour doubling in a warm spot.

My homemade pizza toppings include sliced Roma tomatoes which I had drained on paper toweling, sliced fresh mozzarella, a chiffonade of basil plus a drizzle of extra virgin olive oil and a sprinkling of kosher salt and black pepper. Easy ingredients that are readily available!

Uncooked classic pizza dough with toppings ready for the oven

How to Make Pizza Dough at Home

  • The first task is to check if your yeast is still active. There should be a date on the packaging, so check that first. If you have a jar of yeast, you can add some to warm (not hot) water with a pinch of sugar. It should start bubbling is it’s still good. If you’re down to one envelope of yeast, you probably don’t want to waste it on testing. 
  • PRO-Tip: Did you know you can store yeast in the freezer? It will be good for years!!
  • Next, follow the recipe and start kneading the dough in your stand mixer.You can start with the paddle attachment to mix, but switch to the dough hook to knead. The resulting dough should be elastic and slightly sticky.
  • Let proof in a warm spot (PRO-Tip: 85 degrees is ideal) covered for at least an hour. For the best flavor, the dough can be refrigerated overnight. This gives the dough the time to develop flavor due to the byproducts of fermentation and structure.
  • Once the dough has proofed (it only needs one cycle of proofing unlike most yeast bread), it’s time to shape and top.
  • I stretch the dough by placing on on the back of my hands and allowed gravity do its thing with a little help from my thumbs and knuckles to rotate.
  • After the initial stretching, I place the dough on a piece of parchment paper and continue stretching, pressing with my fingers, and shaping into a nice circle.
  • The oven and pizza stone were preheated to 550º (the stone needs some extra time to heat thoroughly).
  • Add toppings, and use a pizza peel to slide the pizza and parchment onto the stone. Bake as directed or until the crust is browned and the cheese is bubbly.
  • PRO-Tip: Do not overload with the toppings and make sure any soft ingredients are free of excess liquid or your dough won’t crisp up as well. I slice my tomatoes very thin and drain on paper towels. If they’re too thick, the juices will make the pizza crust gummy. But don’t worry if that happens, as it’s still tasty!!
  • Use the pizza peel to remove and place the pizza and parchment on a cooling rack.

The results were a simple, yummy meatless meal. Homemade pizza dough makes a world of difference! I hope you’ll give this pizza a try.

Pizza dough in a ziploc bag


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Two slices of pizza made with homemade pizza dough

Classic Pizza Dough

An easy recipe for a classic pizza dough made with yeast! Now your homemade pizza will taste like it came from a pizza parlor!

Prep Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 20 minutes
Yield 2 pizza crusts


  • 1 ½ cups warm water, 105-115 degrees (use a thermometer)
  • 3 tablespoons honey
  • 2 ¼ teaspoons active dry yeast, (one 1/4 ounce packet)
  • 4 cups unbleached bread flour, preferred or all-purpose flour
  • 1 tablespoon salt
  • 3 tablespoons olive oil


  1. Combine water, honey, and yeast. Let rest about 5-10 minutes..mixture should be foamy. Mix flours and salt the bowl of a stand mixer fit with the dough hook. Knead on low speed (check your manufacturer's instructions so you don't burn out your motor) or knead by hand for 10 minutes. Dough should be elastic and slightly sticky.
  2. Oil a mixing bowl, add dough then turn to coat dough with oil. Cover with plastic and let rise in a warm place until doubled in size, about an hour. Or, if you have time, put in the fridge for an overnight rise...for improved flavor development. If using this method, bring to room temperature before proceeding.
  3. Punch dough down and divide dough in half. Pat out on pizza pan, top and bake as directed in your pizza recipe.
  4. Yields: enough for 2 pizzas.


Recipe adapted from Cuisine at Home

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Nutrition Information:



Serving Size:

1 Servings

Amount Per Serving: Calories: 377Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 798mgCarbohydrates: 69gFiber: 2gSugar: 7gProtein: 10g


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54 comments on “Homemade Pizza Dough”

  1. Liz, I love the simple things in life, the classic things like your wonderful homemade pizza with freshly sliced tomatoes, mozzarella and basil! What a delicious and fitting meal for Lent!
    Have a wonderful Wednesday!

  2. I liked the idea of overnight rise of the dough in the fridge. Your dough looks good and the pizza base looks great!

  3. There was a time in my life when I didn’t like pizza. I don’t know what was going on in my middle school mind. Now I love it. At least once a week we have pizza night!

  4. Always looking for a good pizza dough recipe and what a beautiful looking pizza margherita!

  5. Lizzy , that pizza looks great ! I made pizza last month using a no-knead dough recipe from Serious Eats , tastes really good with the toppings but the crust didn’t turn out nicely as yours 😀

  6. I have yet to find a wonderful pizza dough that I want to make again and again. Maybe it´s because I´m not crazy about pizza. Anyway, it looks so good Liz, I love fresh tomatoes and good mozzarella on it! Here there´s a `pizza mozzarella´ that´s completely different and what you get when most of the times you order a margharita.

  7. As a die hard carnivore also, I’d still dive into this pizza with gusto. Margherita is my absolute favorite. I’ve promised the family pizza tonight so maybe I’ll give yours (and Chris’) dough a try, though I don’t think I can do the knuckle twirly thing like you can.

  8. Just in time as I was searching for a good pizza dough recipe. Lucky me has all the ingredients too. Now to figure out the toppings…

  9. I’m sorry but I didn’t understand where do I add the honey!

    I want to try this recipe on our Pizza’s Tuesday 🙂

  10. I’m such a carnivore toooo-and homemade pizza is what saved me last year! This crust looks fab!

  11. We love love love pizza. I actually still dust my pizza pan with corn meal to prevent sticking, but I love the idea of using parchment. I bet that makes for easy transfer! I have not completely loved the pizza dough recipes I have used in the past, I would love to give this one a try!

  12. Yum – I love your creative toppings!!! Pizza is such a favourite over here and your dough sounds delicious too.

  13. I love pizza and actually we all love tuna noodle casserole which my family is having for dinner since I have a class this evening. Your pizza looks wonderful and quick to whip together which is always a plus in my book.

  14. I’ve been making a lot of yeasty dough lately, this one sounds super tasty!

    I always think it’s funny when Lent rolls around– then people eat on Friday’s on how I eat everyday 😉 Makes my life so much easier!

  15. Beautiful pizza dough!! Have been meaning to make pizza for the longest time!! But too lazy to do so. hehe.. Your crust looks gorgeous! And I love your choice of toppings too! Simple and delishH!!! 😀 That must have been one hell of a Margherita pizza! Better than Trader Joe’s. 😉

  16. Yummy! We love homemade pizza!!!!

  17. Mmm… looking soo good:) Love the photo too.

  18. Homemade pizza dough is THE best. So much better than the store bought stuff. Yours looks fantastic!

  19. oh Liz! I love this! and Margherita pizza is my favorite! I’m so used to buying pizza dough but I really need to make it myself! going to try this recipe soon. thank you!

  20. I love homemade pizza and Margherita is one of my favourites, but I have to say, this time of year our tomatoes don’t taste like anything so I usually oven dry them the night before so they really burst with flavour (2-3 hours 200°F)
    Proofing pizza dough in the refrigerator is something I picked up from my Mom, it really works well. Does Lent mean you can’t eat meat at all, or just on Fridays?

  21. Can I come for dinner? 😉 Your pizza looks so tasty!

  22. This is my favorite pizza combo–it looks delicious Lizzy.

  23. Now this is a going back to the basics type of recipes. Worth the work for sure. Love the honey in the dough for a little sweet flavor. Looks wonderful.

  24. This is absolutely hilarious Lizzy; my mixer is running right now with this pizza dough 🙂 Your pizza looks wonderful, hope mine is as good! Thanks for the link too 🙂

  25. Perfect pizza dough, Lizzy! I love making my own at home and would really enjoy trying your recipe! Thanks for sharing.

  26. Homemade pizza dough is on my list of things to make. I have always wanted to try homemade pizza!

  27. aaah Lizzy! look amazing!! love pizza dough, always I make at home. I bookmarked this!! xx

  28. I have gotten so I very rarely ever buy dough anymore. I love making my own dough. I love that fact that it tastes good and I know exactly what (simple) ingredients go into it. Love the thought of using honey, mine recipe calls for sugar. Your pizza looks perfect Liz!

  29. The overnight rise is very interesting. It also sounds like a good way to build yeast confidence. My challenge would be to not tiptoe downstairs in the middle of the night to check on it. Your dough looks perfect and love the toppings.

  30. What a great Friday lenten meal! Pizza is probably my most favorite food in the whole world…and love this dough recipe! Like you, mine is usually TJ’s, but must try yours! It’s perfect, Liz!!!

  31. Oh yes, pizza it is! My teenager can live on pizza alone, and when he wanted to lean how to make it, we had pizza every day for about a month or so. 🙂

  32. Pizza has been my pregnancy craving NUMBER ONE. I need to make another batch of homemade dough! Thank you for sharing another dose of inspiration. I hope you are having a great week and are staying warm.

  33. I’m going to have to give this dough a try! I’m always on the lookout for some new pizza dough recipes. I generally use ap flour, but I think I might take your recommendation and use bread.

  34. Thanks for the pizza dough recipe Liz…great that you can prepared ahead…love the simplicity of your pizza.
    Hope you are enjoying your week 🙂

  35. I’ll never turn down a slice (or two!) of pizza. Never. And although I like the ones loaded with toppings, usually the more simple kind are more flavorful (you really get to taste everything you eat that way). Great looking dough recipe. And great idea to line your peel with some parchment. Good stuff – thanks.

  36. Oh….beautiful pizza Liz! I used to get my dough from Trader Joe’s…..but this looks too easy and too good not to try! : )

  37. Oh Liz this looks amazing! I bought Trader Joes Pizza dough one time in a hurry and it didn’t seem to rise very well and was rather hard. Maybe I just had a bad batch! Your dough looks superb!

  38. I have always been looking for a good pizza crust! thanks 🙂

  39. A basic pizza dough is a must! I also love margherita pizza!

  40. It definitely looks professional my friend, yum 🙂

    Choc Chip Uru

  41. Ooooo…these sound wonderful! And they look beautiful!!

  42. That looks soooo good! I love pizza with fresh ingredients and using an overnight cold fermentation.

  43. Great looking pizza dough, Lizzy. I love to make my own pizza; like you say, it’s always so much better than what you can buy anywhere else. I’m trying to think of meatless meals for lent too! xx

  44. Man that is great looking pizza – would love some of that. It is just so fresh and summery.

  45. Where have I been not to have heard of 12 Loaves? Sounds great. Wish I could participate this month. Homemade pizza dough is the best and I like the idea of a slow, cool rise. (Love Chris’ site.)

  46. Fridays can be so hard for our carnivore family members. It reminds me of that old 80’s Wendy’s commercial… “Where’s the beef”. I would totally love this pizza and the dough… great job.:) My hubby and son would want me to throw some pepperoni on it. Yish… they are so difficult. 🙂

  47. this is one of my favorite things! the combo of basil and mozzarella is so refreshing! just love pizza!

  48. am so glad I found your blog, absolutely gorgeous place. Love the pizza !

  49. also I find the barcode scanner soooo cool

  50. What a great looking pizza. I feel like grabbing a slice through the screen.

  51. Second pizza recipe on a blog I’ve seen in five minutes. I think the “Food Gods” are telling me I need more pizza in my life and this one look like a delicious place to start

  52. I can’t wait to try this dough out for pizza night tomorrow night. Love the addition of honey. It is gorgeous, Lizzy. I love this for this months’ Twelve Loaves:)

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