Pizza Dough

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This homemade Pizza Dough recipe is a staple everyone needs, made with inexpensive pantry ingredients and it can be cooked in the oven, air fryer, pizza oven, or on the grill.

How to make Pizza Dough:

Make Dough: Combine ½ cup warm water, yeast, and a pinch of sugar and set aside to let it activate for 5 minutes. (It should get foamy on top, if this doesn't happen, your yeast might be old). Pour yeast mixture in a mixing bowl then add the remaining water, salt, vinegar, and olive oil. Gradually add the flour to the mixer on medium-low speed then knead for about 7 minutes, or knead by hand until smooth and elastic.

Rise and Shape: Set dough ball in a greased bowl and cover with a dry kitchen towel to rise for about an hour, or until doubled in size. Separate the dough into 2-3 sections (it will make two 14″ pizzas or three 9″ pizzas). Spray the surface lightly with kitchen spray or dust it with flour then roll the dough with a rolling pin into a circle, using your hands as needed to stretch to your desired size.

Bake and Serve: Sprinkle a little cornmeal and flour on a pizza peel then carefully lay your shaped dough on top. If you don't have a pizza peel, you can use a piece of parchment paper. If baking in the oven, preheat to 450°F with a pizza stone inside, if you have one. Use a fork to prick the dough a few times and par-bake crust in the oven for 3-4 minutes. Remove from oven, add pizza sauce and toppings, then bake for 8-15 more minutes, until the crust is golden and cheese is bubbly. See recipe notes for how to cook in a pizza oven, air fryer, or grill.

Make Ahead and Freezing Instructions:

To Make Ahead: Make the homemade pizza dough and transfer to a greased bowl with a tight lid. Refrigerate for several hours, or overnight. Remove from fridge and set on counter until it comes to room temperature. Roll out and bake as instructed. You could also roll out the dough, par-bake it, add pizza toppings, and then wrap it in plastic wrap and keep in the fridge for a “take-and-bake” style pizza that's completely ready for the oven.

To Freeze: As soon as you finish making the dough, wrap it in plastic wrap and place in a freezer safe container. Freeze for up to 3 months. To thaw, place it in a greased bowl, cover, and refrigerate until completely thawed (about 24 hours). Let it come to room temperature before rolling the dough out. You can also make your own frozen pizzas by par-baking the dough, adding toppings, and freezing, well covered.

More Pizza Recipes:

• Pepperoni Pizza
• Calzones
• Burrata Pizza
• Cheeseburger Pizza
• Loaded Jalapeño Popper Pizza
• Thai Chicken Pizza
• White Pizza
• Grilled Pizza
• Chicken Alfredo Pizza

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Pizza Dough

Author: Lauren Allen

This homemade Pizza Dough recipe is fool-proof and makes the best pizza in the oven, air fryer, pizza oven, or on the grill.

Prep: 1 hour hr 30 minutes mins

Cook: 10 minutes mins

Total: 1 hour hr 40 minutes mins

Servings: 5

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Equipment

• Pizza Stone
• Pizza Peel
• Rolling Pin
• Pizza Oven , optional
• Air fryer , optional

Ingredients 

US CustomaryMetric

 

0.5x1x2x?

• ▢ 2 1/4 teaspoons active dry yeast
• ▢ 2 teaspoons granulated sugar
• ▢ 1 1/2 cups warm water
• ▢ 3 Tablespoons olive oil
• ▢ 1 1/2 teaspoons salt
• ▢ 1 teaspoon white vinegar
• ▢ 3 3/4-4 cups bread flour, , all-purpose flour would also work

Instructions 

• Combine Ingredients: In a large bowl of a stand mixer, combine ½ cup of the warm water with the sugar and yeast. Stir to dissolve the yeast then let rest for 5 minutes. It should foam on the top. Add the remaining 1 cup of warm water, olive oil, salt and vinegar.
• Knead Dough: Begin mixing on medium-low speed, gradually adding the flour a cup at a time, and knead the dough for about 7 minutes, or until it's smooth and elastic. You may not need all of the flour. The dough should be slightly sticky, but not so sticky that it really sticks to your fingertip when touched. 
• Rise: Transfer dough to a greased bowl and cover with a dry towel or greased plastic wrap. Allow to rise for 1 to 1.5 hours, or until it has about doubled in volume.
• Roll out: Gently punch the dough down and place on a lightly greased or floured counter top. Divide dough into 2 or 3 equal pieces (makes about two 14'' or three 9'' pizzas). Roll and stretch the dough to desired size and thickness. Brush dough with olive oil.

Oven Method:

• Preheat oven to 450 degrees F (with a pizza stone inside, if you have one). Add cornmeal and flour to a pizza peel or use a pizza pan. Pick the top of the dough a few times with a fork and pre-bake the dough in the pizza pan, or slide onto a hot pizza stone to pre-bake for 3-4 minutes. Remove from oven and add pizza sauce and toppings. Return to oven and bake for 8-15 more minutes or until the crust is golden and the cheese is bubbly.

Pizza Oven Method:

• Add cornmeal and flour to a pizza peel and place rolled out dough on top. Add toppings. Slide into preheated pizza oven and cook according to pizza oven instructions.

Air Fryer Method:

• Roll dough into small sizes that will fit in air fryer. Cook in air fryer for 1 minute (check after 30 seconds, to make sure it didn't fold over), then flip sides and cook 1 more minute. Repeat with remaining crusts. Add toppings. Cook at 370 for 1-3 minutes or until bubbly.

Grill Method:

• Preheat grill to medium-high. Roll out dough and place on a piece of parchment paper. Spread with oil, then gently flip the pizza onto the grill, oil side down, and peel the parchment paper off. Cover grill lid and cook for 2-3 or until grill marks on bottom. Flip the pizzas onto a plate and add sauce and toppings to cooked side. Reduce heat and slide pizzas back on frill to cook another 3-5 minutes.

Notes

Yield: Two 14 inch pizzas, or Three 9 inch pizzas. Serving Size: About 3 slices.

Pre-Bake Dough, if cooking pizza in the oven. If you're baking the pizza in the oven, whether on a pizza stone or not, I always pre-bake the dough for 4-5 minutes before adding toppings, to make sure the pizza dough cooks crisp on the outside and soft and airy in the middle. Once you add the Pizza Sauce and toppings, return it to the oven to finish baking.

Make Ahead Instructions: mix the dough, place in a large greased bowl with a tight lid and refrigerate for several hours, or even overnight. Remove from the fridge and allow to come to room temperature so it's easy to roll out. You could also roll-out and pre-bake the dough, add toppings and store in the fridge for a take-and-bake style pizza.

Freezing Instructions: once the dough is mixed, wrap it in plastic wrap and place it in a freezer safe container to freeze for up to 3 months. When ready to thaw, place it in a greased bowl, covered, in the fridge until completely thaw (about 24 hours). Allow to come to room temperature so it's easy to roll out. You could also freeze the pre-baked dough, with or without toppings.

Nutrition

Calories: 424kcal, Carbohydrates: 70g, Protein: 12g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Sodium: 704mg, Potassium: 107mg, Fiber: 3g, Sugar: 2g, Vitamin A: 2IU, Vitamin C: 0.004mg, Calcium: 17mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe adapted from All recipes.

*I originally shared this recipe March 2013. Updated March 2020, June 2023 and March 2025.