Homemade pizza is one of life's greatest pleasures, and the dough is the foundation. Store-bought dough works in a pinch, but making your own takes 10 minutes of active work, costs about $0.75, and produces a crust that's miles better than anything from a package. Plus, the smell of freshly baked pizza dough is worth the effort alone.

Hands stretching homemade pizza dough
Homemade pizza dough is easier to make than you think

The Recipe (Makes 2 Pizzas)

  • 2ΒΌ tsp active dry yeast (1 standard packet)
  • 1 cup warm water (105-110Β°F β€” like bath water)
  • 1 tsp sugar
  • 2Β½ cups all-purpose flour
  • 2 tbsp olive oil
  • 1 tsp salt

Method

  1. Activate yeast: Stir yeast and sugar into warm water. Wait 5-10 minutes until it gets foamy. (If it doesn't foam, your water was too hot/cold or your yeast is dead β€” start over.)
  2. Mix: Add flour, olive oil, and salt to the yeast mixture. Stir until a shaggy dough forms.
  3. Knead: Turn onto a floured surface and knead for 5-7 minutes until smooth and elastic. It should bounce back when you poke it.
  4. Rise: Put in an oiled bowl, cover with a towel, and let rise for 1-2 hours until doubled in size.
  5. Shape: Divide in half. Stretch each piece into a 12-inch round on a floured surface. (Don't use a rolling pin β€” stretch with your hands for better texture.)
  6. Top and bake: Add sauce, cheese, and toppings. Bake at 475-500Β°F for 10-12 minutes on a preheated pizza stone or baking sheet.
πŸ’‘ Pro Tip: For the best crust, preheat your oven with a baking sheet or pizza stone inside for 30 minutes at 500Β°F. The pre-heated surface gives you a crispy bottom β€” the secret to avoiding soggy pizza. If you have a cast iron skillet, it works even better.

Sources & Food Safety Note

Cooking times, ingredient brands, appliance power, and food sizes vary. Use a food thermometer for safety-critical recipes and follow official food safety guidance for storage, reheating, and minimum internal temperatures.