This easy pizza dough recipe is great for beginners and produces 2 soft and chewy homemade pizza crusts. Skip the pizza delivery because you only need 6 basic ingredients to begin!
This recipe is brought to you in partnership with Red Star Yeast. Originally published in 2013, this pizza dough recipe is a massive fan favorite and you’ll also find it in my New York Times best-selling cookbook, Sally’s Baking 101.
Every great pizza begins with a great pizza crust. Some like it thin and crispy, while others prefer a thick and soft crust. This homemade pizza crust has it all: soft & chewy with a delicious crisp and AWESOME flavor. It’s my go-to pizza dough recipe and just a glance at the hundreds of reviews in the comments section tells me that it’s a favorite for many others too. In fact…
Easy Dough for Bread Beginners
This is a no-fuss dough recipe for beginners. You need just 6 basic ingredients, plus a little cornmeal for preparing the pan. (You can skip that if needed.) Most of the time is hands off as the dough rises. You might wonder… why waste the time when you can just buy frozen pizza dough? Frozen pizza dough is certainly convenient, but from-scratch crust has unbeatable flavor and texture that only comes from fresh dough. And you can use the dough for cheese breadsticks, too!
If you’ve ever made homemade bagels or sandwich bread, you can easily make pizza dough because it’s quicker, easier, and requires fewer steps.
Reader, Andy, commented: “Super easy, super fast, super good! I don’t like doughy thick pizzas and I find with this recipe that I can make them thin and crunchy, I love how easy it is. I make pizza once or twice a month! Haven’t bought one for quite some time now! ★★★★★“
Overview: Homemade Pizza Dough Ingredients
All pizza dough starts with the same basic ingredients: flour, yeast, water, salt, and olive oil.
- Yeast: I use Platinum Yeast from Red Star. I have the best results when I use this instant yeast. The Platinum yeast is fantastic because its careful formula strengthens your dough and makes working with yeast simple. You only need 1 standard packet of yeast (2 and 1/4 teaspoons) to get the job done.
- Water: I tested this pizza dough recipe with different amounts of water. 1 and 1/3 cups is the perfect amount. Use warm water to cut down on rise time, about 100-110°F. Anything over 130ºF kills the yeast.
- Flour: Use unbleached all-purpose white flour in this recipe. Bleaching the flour strips away some of the protein, which will affect how much water the flour absorbs. You can substitute bread flour for a chewier pizza crust. If you love whole grain bread, try this whole wheat pizza dough instead.
- Oil: A couple Tablespoons of extra virgin olive oil adds wonderful flavor to the dough. Don’t forget to brush the dough with olive oil before adding the toppings, which prevents the crust from tasting soggy.
- Salt: Salt adds necessary flavor.
- Sugar: 1 Tablespoon of sugar increases the yeast’s activity and tenderizes the dough, especially when paired with a little olive oil.
- Cornmeal: Cornmeal isn’t in the dough, but it’s used to dust the pizza pan. Cornmeal gives the pizza crust a little extra flavor and crisp. Most delivery pizzas you enjoy have cornmeal on the bottom crust!
You could also add 1 teaspoon each garlic powder and Italian seasoning blend to the dough when you add the flour.
One reader, Shane, commented: “Excellent pizza dough. I add about 1 tbs of garlic powder and Italian herbs to give the dough more flavor as well as 40 grams of cornmeal for a little crunch. It freezes well and makes a nice thin crust. ★★★★★“
This is a Lean Bread Dough
Pizza crust, like homemade bagels, artisan bread, and focaccia, requires a lean dough. A lean dough doesn’t use eggs or butter. Without the extra fat to make the dough soft, you’re promised a crusty pizza crust. (However, I recommend using some olive oil for flavor and to keep the interior on the softer side.) Recipes like dinner rolls & sweet potato dinner rolls, homemade breadsticks, and overnight cinnamon rolls require fat to yield a “rich dough,” which creates a softer and more dessert-like bread.
Overview: How to Make Easy Pizza Dough
- Make the dough: Mix the dough ingredients together by hand or use a hand-held or stand mixer. Do this in steps as described in the written recipe below.
- Knead: Knead by hand or with your mixer. I like doing this by hand. If you’re new to yeasted doughs, my How to Knead Dough post and video can help with this step.
- Rise: Place dough into a greased mixing bowl, cover tightly, and set aside to rise for about 90 minutes or overnight in the refrigerator.
- Punch & shape: Punch down risen dough to release air bubbles. Divide in 2. Roll dough out into a 12-inch circle. Cover and rest as you prep the pizza toppings.
- Top it: Top with favorite pizza toppings.
- Bake: Bake pizza at a very high temperature for only about 15 minutes.
Young bakers can lend a hand AND have fun in the process. Let the kids help you press down the dough and shape into a circle. They can add their cheeses and make pepperoni faces on top of the pie. Who doesn’t love a smiley pizza? 🙂
Favorite Pizza Pans
Let me share my top choices for pizza pans just in case you’re shopping for a new one. I use and love (affiliate links) this one and this one. If you like baking your homemade pizzas on pizza stones, I’ve used this one before and it’s wonderful.
If you don’t have a pizza pan, use a regular sheet pan. Grease it with olive oil and sprinkle with cornmeal as directed below, and then press the dough into whatever shape that will fit. Make sure the dough is about 1/2-inch thick. For a thinner pizza, stretch the dough out more.
Uses for Homemade Pizza Dough
Here are the many uses for this homemade pizza dough:
- Stuffed Crust Pizza
- Pesto Pizza
- Homemade Ham & Cheese Pockets
- Pepperoni Pizza Rolls
- Stromboli
- Spinach Artichoke White Pizza
- Homemade BBQ Chicken Pizza
- Garlic Knots
- Margherita style (pictured above): For 2 pizzas, when it’s time to top it in step 6 below, top with the following. (Feel free to halve for only 1 pizza.) Make a homemade tomato sauce by blending 1 28-ounce can San Marzano tomatoes, 1 Tablespoon olive oil, pinch of salt, and 2 minced cloves of garlic. Spread on shaped doughs. Top each with 2-3 ounces thinly sliced fresh mozzarella. Bake as directed, and then sprinkle each hot pizza with 2 Tbsp freshly grated parmesan cheese and a handful of roughly chopped fresh basil.
- Apple gorgonzola pizza is a favorite: For 1 pizza, when it’s time to top it in step 6 below, top with 1 and 1/2 cups (6oz or 168g) shredded mozzarella cheese, 8 ounces crumbled gorgonzola cheese, thin slices of apple, then sprinkle with chopped fresh or dried rosemary before baking.
- Or any other pizza topping you love: pepperoni, crumbled sausage, black olives, onions, mushrooms, jalapeños, etc
Here are my flatbread pizza crust, whole wheat pizza dough, Chicago-style deep dish pizza, and cold veggie pizza recipes.
Print
Easy Homemade Pizza Dough
- Prep Time: 2 hours, 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours, 30 minutes
- Yield: 2 12-inch pizzas
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
Follow these basic instructions for a thick, crisp, and chewy pizza crust at home. The recipe yields enough pizza dough for two 12-inch pizzas and you can freeze half of the dough for later. Close to 2 pounds of dough total. This recipe is also in my New York Times best-selling cookbook, Sally’s Baking 101.
Ingredients
Dough
- 1 and 1/3 cups (320ml) warm water (about 110°F/43°C)
- 1 Tablespoon (13g) granulated sugar
- 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)*
- 3 and 1/2 to 4 cups (438–500g) unbleached all-purpose flour (spooned & leveled), plus more as needed
- 2 Tablespoons (30ml) extra-virgin olive oil, plus more for greasing
- 1 teaspoon salt
- sprinkle of cornmeal, for dusting the pan
Toppings (halve these amounts if making just 1 pizza)
- extra-virgin olive oil, for brushing
- 2 garlic cloves, minced (optional)
- 1 cup (250g) store-bought pizza sauce
- 4 cups (1lb/454g) shredded mozzarella cheese
Instructions
- Whisk the warm water, granulated sugar, and yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula in the next step.
- Add the flour, olive oil, and salt. Beat on medium speed for 2 minutes, until the dough pulls away from the sides of the bowl.
- Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
- Rise: Lightly grease a large bowl with oil or nonstick spray—just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60–90 minutes or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
- Preheat oven to 475°F (246°C). Allow it to heat for at least 15–20 minutes as you shape the pizza. (If using a pizza stone, place it in the oven to preheat as well.) Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
- Shape the dough: When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time. See freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly for 5–10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal.
- Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. I suggest pepperoni & green peppers or jalapeño slices, Hawaiian pizza, pesto pizza, spinach artichoke white pizza, or homemade BBQ chicken pizza.
- Top & bake the pizza: Using your fingers, press dents into the surface of the dough to prevent bubbling. Lightly brush olive oil over the top of the crust. Sprinkle with minced garlic (if using), then spread on 1/2 cup (125g) pizza sauce, and top with 2 cups (227g) shredded mozzarella cheese. Top with any additional toppings of your choice and bake for 13–15 minutes or until the crust is golden brown.
- Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator.
Notes
- Freezing Instructions: This recipe yields enough dough for two 12-inch pizzas, a little less than 2 pounds (900g) total. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 1 hour on the counter. Preheat the oven and continue with step 5, punching down the dough to release air if needed.
- Overnight/All Day Instructions: Prepare the dough through step 3, but allow the dough to rise for 8–12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water (about 70°F/21°C) in the dough, which will slow the dough’s rise and allow for more time.) The slow rise gives the pizza dough wonderful flavor! When ready, continue with step 4. If the dough didn’t quite double in size overnight, let it sit at room temperature for 30–45 minutes before punching down (step 5).
- Special Tools (affiliate links): Stand Mixer or Large Mixing Bowl and Wooden Spoon or Silicone Spatula | Dough Scraper | Pizza Pan or Baking Sheet | Pastry Brush | Pizza Cutter
- Yeast: Red Star Platinum yeast is an instant yeast. You can use active dry yeast instead. The rise time will be at least 90 minutes. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- Pictured Pizza: This recipe yields 2 pizzas. For each, top with 1/2 cup pizza sauce, 2 cups shredded mozzarella cheese, pepperoni slices, thinly sliced green pepper or jalapeño, and a sprinkle of Italian seasoning blend or dried basil.
Recipe originally published on Sally’s Baking Addiction in 2013
FAQ: How Can I Make The Dough Ahead of Time?
Prepare the dough through step 3 above, but allow the dough to rise for 8-12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water in the dough which will slow the dough’s rise and allow for more time.) As a bonus, the slow rise gives the pizza dough wonderful flavor! When ready, continue with step 5 in the recipe above (the shaping step). If the dough didn’t quite double in size when rising, let it sit at room temperature for 30-45 minutes before shaping.
FAQ: How Do I Freeze Homemade Pizza Dough?
This recipe yields two 12-inch pizzas. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months.
FAQ: How Do I Thaw Frozen Pizza Dough?
Place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Continue with step 5 in the recipe above.
Reader Comments and Reviews
This pizza dough recipe is the crowd’s at our house party tonight. I used this recipe for the cheesy garlic bread sticks! Wow! My guests allove the dough! So yummy!❤️❤️❤️
This is the best, easiest pizza dough recipe ever. I’ve made it dozens of times since I discovered the recipe. As a Yankee living in the south, I crave good Italian food that can’t be purchased here. So I’ve learned to make it. Not a fan of homemade pizza, but I use this dough for stromboli, calzones, and sausage roll on a regular basis. It’s the best calzones and stromboli I’ve had in 25 years!
Question: I have made this pizza dough many times and we love it. But when I spread it out on my pizza pan it shrinks away from the sides of the pizza pan. Any idea why that happens?
Hi Anne! If the dough is shrinking, you can try covering the dough with a clean towel and letting it rest for 10-15 minutes. This gives the gluten a chance to relax. Then you can return to shaping it. You should have an easier time!
Thank you Sally!!!!
I made this pizza dough about 4 weeks ago and it was amazingggggg. First time making pizza. I always wanted to but was scared . Anyway I overcame my fears and did it and it came out great!!!!!
My question, if I wanted to double the receipt to make more ( for me it only made one 14” and like a 4-6”) can I just double all the ingredients?
Hi Joanna, We are thrilled you enjoyed this recipe! For best taste and texture– and so you don’t overwhelm the mixer with excess dough (and since the added volume of dough would take much longer to rise), we recommend making 2 batches of dough separately.
Thanks! I’ll do that.
Something I forgot to mention the cornmeal on the pan…..brilliant. Just brilliant.
Andddd, I added roasted Rosemary to my flour 🙂
Found this recipe after trying to make crust per my sister’s instructuions. Seems we misswed the time for the yeast to activate before mixing with flour. Is this going to rise eventually or is there any way I can repair it?
Hi Laura! Your dough should still be fine, the activation step is helpful just in case your yeast has gone bad – it lets you know from the very beginning so you don’t waste any ingredients. Your dough may take a bit longer to rise. Let us know how it goes!
Thanks! You’re right. We simply waited another 90 minutes and got the doubled dough we were hoping for! We’ll save this recipe and follow the suggested steps next time.
I made this recipe and I admittedly used bleached AP flour, but it did not turn out anything like the video. It was extremely sticky and impossible to work with. I ended up adding 60g more flour and it still didn’t look close to the video. What did I do wrong?
Hi Nathan, You’re not necessarily doing anything wrong– a lot of factors go into this such as mixing time, speed, weather, yeast, and temperature of water. Feel free to add a little more flour to make a soft, yet workable dough.
I love this recipe! The texture of the dough is perfect for pizza or focaccia. I usually just split the dough for a thinner crust. I also add seasonings to make it extra tasty. Garlic powder, italian seasoning, etc. Delish! Thank you!
Hello! I have made this pizza dough recipe about 100 times and it is amazing! I just got a ooni pizza oven and wondering if the recipe would work in there, or if you’ve ever tried that? Thank you!
Hi Jennifer, those pizza ovens look SO cool! We haven’t had a chance to test this pizza dough in one, but don’t see why it wouldn’t work. We would love to hear how it goes!
Hi! I made this pizza today and it came out very delicious. However, when I checked on my dough after 60 minutes (of the 60-90 min rising time), the dough had risen so much that it was literally climbing out of the container! I would estimate it rose 4-5 times it’s original volume. I gently pushed it down to deflate it, and then refrigerated it while I prepared the toppings. After about 45 min in the fridge, it was close to the top of my container again! I’ve never had dough rise so fast before! And certainly not in the fridge!
I used a scant 2 tbs active dry yeast; otherwise, I followed the recipe precisely. My dough was wonderfully soft and silky after kneading. I measured my flour in grams.
I will be making this again, and think I will cut back the yeast to 1 tsp. What do you think?
Hi Alice! Was it a particularly hot or humid day for you? That’s so unusual. The recipe does call for 2 and 1/4 teaspoons of yeast, not Tablespoons – could that be the issue? Thank you for giving this recipe a try!
Hi Trina,
Thanks for getting back to me. I see that I had a typo in my original message; I actually used a scant 2 tsp of yeast, not 2 TBS! Sorry for that confusion.
Yes, I know, it was pretty strange. It actually was raining here, so maybe that impacted the rise; although it seemed to rise so fast, even in the fridge! but there was no “yeasty” taste to the crust, you know, when too much yeast is used?….I guess this will be one of life’s mysteries!
We loved the crust, though, and I will definitely be making it again. I am also eager to try your flatbread recipe.
I’ve just found your website, and I’m thrilled to have this great resource now!
How do I make a thin crust pizza? Thanks!
Hi Dee! Absolutely, just roll the dough out thinner. Or, for better results, use our flatbread dough. The rise time is shorter.
I’ve done this pizza dough recipe many times before and it always worked so great! But this time, I don’t know what I did. But the pizza dough is super thick and dense. I can’t even knead it.. Any idea on how that happpend? Thanks
Hi Bailey, Be sure you are measuring the flour correctly: spoon and level (or weigh) instead of scooping it. Scooping flour can lead to using too much which would result in a heavy dough.
First time making this recipe and it was so good! I was wondering how many calories this recipe is, I’ve split the dough into 4 smaller pizzas and wanted to calculate how much each mini pizza is in calories.
Hi Yas! We’re thrilled to hear you love our pizza dough recipe. We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://recipes.sparkpeople.com/recipe-calculator.asp
I make pizza dough quite often, and plan on making it tonight. However, I realize I do not have enough olive oil for the number of pizzas I need. We are in lockdown here in Bermuda, so you can only go to the stores on your assigned day. Can I substitute vegetable oil?
Hi Lyndsey, vegetable oil will work in a pinch!
Hi Sally, I tried this recipe today. I put my pizza in the middle rack of my preheated oven. I baked it for about 14 minutes. It looked perfect when I took it out. However, when I sliced it, I noticed the dough was not fully cooked especially near the center. What went wrong and what would you suggest if this happens? I ended up baking my pizza longer on a lower temperature, but the outside of my pizza was overcooked while the inside was still semi undercooked.
Hi Mon, I’m happy to help! First, make sure your oven is fully preheated (we allow it to heat for at least 15-20 minutes). Don’t skip the olive oil as that helps the crust crisp up, and also don’t go too heavy handed with sauce and toppings that are very wet. You can also try rolling your dough a bit thinner next time.
Thank you! Does it matter which oven rack you place your pan on when baking?
PS: The dough gets better tasting still after a two or three day proofing. If it deflates some on its own, that’s OK. Yum!
Any advise for adapting your pizza dough recipe for deep dish (not stuffed) pizza? Thank-you in advance.
Hi Susan, see our Chicago-style deep dish pizza recipe for more. Hope you enjoy it!
Awesome receipe Sally. It really came out good.
Can this dough be used to make panzerotti? Are the baking times/temperatures different? Thanks!
Hi Jenna, absolutely — you can follow the bake time and temperature from our Ham & Cheese Pockets, which are similar!
Thank you! I made panzerotti for my family this evening and followed the ham and cheese pocket cooking time. They were delicious! My new go-to pizza dough recipe.
If I have a “proofing” function in my oven, how long should I let the dough rise for?
Hi Jessica! It will depend on how warm the “proofing” setting will make your oven – you can test it out and keep an eye on the dough, it will likely be a shorter rise time than stated for room temperature. Hope you enjoyed the pizza dough!
I’m not usually one to comment on blogs, but my wife and I made this recipe tonight with some home made pizza sauce and it was amazing!
The dough crisps up nicely and if you like thin pizza, this recipe can make about 4 nice sized thin crust pizzas!
Thank you so much for sharing!
I tried this recipe as it seemed more straight forward than my usual recipe from The Italian Baker. I usually make pizza once per week so know the result I usually get. Recipe was very similar with the exception the other uses less yeast and 1/4 cup olive oil. First go, this did not come together well and dough is very firm and not soft as it should be when turning out for kneading. I followed this recipe to the letter and it is so far looking like its going to be tough once cooked. Next time, I will use this recipe but am going to up the olive oil.
Perfect dough recipe and perfect instructions. Have made it twice already in the past month! I mix the flour, 2 cups all purpose and 1.5 cups whole wheat to add some fibre and that works well too. The olive oil is definitely key in making the dough tasty. I have always been a bit afraid of working with dough but this dough is surprisingly easy to work with.
Hey sally. 2 questions please.
My uk yeast sachets are only 6g. Is that enough. Should I use 2 sachets?
Also my dough was way too wet. I measured 1&1/3 cups and it was only 300 ml but the recipe says 320ml.
Thanks for all your amazing recipes and help x
Hi Julia, The yeast packets we use are 2.25 teaspoons which is about 7 grams. You should be fine with using just one of yours. There are a lot of variances that go into the consistency of dough, including the type of flour you use and even down to the weather and humidity in the air. There’s nothing wrong with adding just a little more flour to bring the dough into a less sticky and knead-able consistency if it feels too wet.
Thank you. I was panicking over nothing. The dough rose beautifully, smelled glorious and was soft and gorgeous. Can’t wait to make pizzas for friends tomorrow. Thanks
This was so easy and delicious! I don’t have a stand mixer, so I did it all by hand. I’ve never had success with making pizza dough, but I did today. Thank you! Next step … bread!
When making this dough earlier in the day, for use in the evening, how long can I let it stay in the bowl after first rise? Or should I shape it then let it rest until I need it later?
Hi Aileen, see recipe notes for Overnight/All Day Instructions. Enjoy!
Love, love, love this recipe! It is our go to pizza dough. I make it in the bread machine on the dough setting, and we use all of it on one big sheet pan. So yummy! Thanks again Sally for this wonderful share.
I made this recipe last night!! Our pizza was delicious!! Thank you for this amazing recipe! I
Hi Sally, how long can you leave the pizza dough in the refrigerator? This recipe doesn’t contain eggs, so maybe longer than usual?
I made this recipe last week and it was AMAZING! It was a hit for everyone! Thank you 🙂
Hi Sierra! Up to 12 hours in the refrigerator is best. We recommend freezing if storing longer than that. We’re so glad you enjoyed this dough recipe!
Hi Sally! I would love to try this recipe for my pizza dough because I got everything I need to know here as a beginner <3 I'm just wondering if you can recommend an oil substitute for olive oil? I'm interested on putting up a pizza business here at my place and I find olive oil too pricey for me. Looking forward to your response 🙂
Hi Janela, we’re so glad you enjoy this pizza dough recipe! We find that olive oil produces the best flavor, but you can try replacing the olive oil with a neutral flavored oil such as canola or vegetable oil if desired.
I tried this but always find it very difficult to really stretch out the dough without it ripping. that’s seem to hardest part to get correct .. thoughts?? ( I don’t like using a rolling pin and that takes away allot of the texture
Hi Peter! If the dough is ripping, you can try covering the dough with a clean towel and letting it rest for 10-15 minutes. This gives the gluten a chance to relax. Then you can return to shaping it. You should have an easier time!
Thxs. Well ive tried that many times. But somehow its the part of the process that seems to be a bit of a mystery. One other thing. In you experience should the dough be at room temp or a bit cooler ,particularly if coming out of the freezer or fridge. Will that change anything
I find room temperature dough much easier to work with.