Pizza dough recipe that’s simple, stretchy, and the perfect base for all your favorite toppings. It uses just a few basic ingredients like flour, yeast, water, and a little olive oil to create a soft and chewy crust every time.
I love making this dough because it feels like a little kitchen magic when the yeast starts to bubble and the dough comes alive under my hands. It’s super satisfying to knead and watch it puff up as it rises. Plus, you can make it ahead and let it rest in the fridge overnight for even better flavor.
For me, nothing beats rolling out this dough, topping it with all the good stuff, and baking until golden and crispy around the edges. It’s a crowd-pleaser and always brings everyone to the table with happy smiles. I like to pair it with a simple salad and a glass of something fizzy—pizza night made easy and delicious.
Key Ingredients & Substitutions
Flour: All-purpose flour works great for this dough, giving a nice balance of softness and chewiness. If you want a crispier crust, try bread flour—it has more protein for extra gluten.
Yeast: Active dry yeast is common and easy to find. If you have instant yeast, you can use it too and skip proofing; just mix it with dry ingredients. For no-yeast dough, baking powder can substitute but texture will change.
Olive Oil: It helps keep the dough soft and adds flavor. If you don’t have olive oil, a neutral oil like vegetable or canola works fine.
Warm Water: Use water that’s warm, around 110°F (43°C), to wake up the yeast. Too hot can kill it, too cold slows it down.
How Do You Know When the Dough is Kneaded Enough?
Kneading develops gluten which makes the dough stretchy and chewy. Here’s a simple test:
- After 8-10 minutes of kneading, the dough should feel smooth and elastic.
- Try the “windowpane test”: gently stretch a small piece of dough until thin enough to see light through it without tearing.
- If it tears easily, knead a few minutes more.
- Also, the dough should bounce back when poked lightly.
Don’t worry if it feels sticky at first, just add flour bit by bit while kneading until manageable. With time, you’ll get a feel for the perfect texture!
Equipment You’ll Need
- Large mixing bowl – big enough for the dough to rise without spilling over.
- Measuring cups and spoons – for precise ingredient amounts.
- Wooden spoon or dough scraper – helps mix ingredients and handle sticky dough easily.
- Clean kitchen towel or plastic wrap – to cover the dough while it rises and keep it moist.
- Rolling pin – makes spreading the dough smooth and even (or you can stretch it with your hands!).
- Baking sheet or pizza stone – a stone gives a crispier crust, but a baking sheet works well too.
- Oven mitts – safe handling of hot baking surfaces.
Flavor Variations & Add-Ins
- Swap olive oil for garlic-infused oil – adds a subtle, tasty twist to the dough.
- Add dried herbs like oregano or basil into the dough – great for extra flavor without extra toppings.
- Mix in a tablespoon of cornmeal on your baking surface – gives the crust a nice texture and prevents sticking.
- Try whole wheat flour for half the all-purpose flour – adds a nutty flavor and extra fiber.
How to Make Classic Pepperoni Pizza Dough?
Ingredients You’ll Need:
- 3 ½ cups (440g) all-purpose flour, plus extra for dusting
- 1 teaspoon sugar
- 1 envelope (2 ¼ teaspoons) active dry yeast
- 1 ½ teaspoons salt
- 1 ¼ cups (300ml) warm water (about 110°F/43°C)
- 2 tablespoons olive oil, plus extra for greasing
How Much Time Will You Need?
This recipe takes about 15-20 minutes of active preparation, plus 1 to 1 ½ hours for the dough to rise. Baking your pizza will take an additional 10-15 minutes.
Step-by-Step Instructions:
1. Activate the Yeast:
In a large bowl, mix the warm water, sugar, and active dry yeast. Stir gently and let it rest for 5-10 minutes. You’ll know it’s ready when the mixture becomes foamy and bubbly on top.
2. Make the Dough:
Add the olive oil, salt, and about 3 cups of flour to the yeast mixture. Stir the ingredients together with a wooden spoon or your hands until a sticky dough forms.
3. Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead it for 8-10 minutes. Add the remaining flour a little at a time as needed to prevent sticking. The dough should feel smooth and elastic when you’re done.
4. Let the Dough Rise:
Lightly grease a clean bowl with olive oil. Place the dough inside and turn it to coat all sides with oil. Cover the bowl with a damp cloth or plastic wrap, then leave it in a warm spot for 1 to 1 ½ hours until it doubles in size.
5. Shape the Dough:
Punch down the risen dough to release the air. Divide it if you’re making more than one pizza. Shape each portion into a ball, then roll or stretch it out to your preferred size and thickness on a floured surface.
6. Prepare for Baking:
Transfer the dough onto a pizza peel or a baking sheet that has been dusted with cornmeal or flour to avoid sticking.
7. Add Toppings & Bake:
Top your pizza with sauce, cheese, and pepperoni (or your favorite toppings). Bake in a preheated oven at 475°F (245°C) for 10-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
8. Serve and Enjoy:
Remove the pizza from the oven. Let it cool for a couple of minutes, slice it up, and enjoy your delicious homemade pizza!
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes! If using instant yeast, you can mix it directly with the dry ingredients without proofing. It works a bit faster, so keep an eye on the rising time—it may be shorter than with active dry yeast.
Can I Make the Dough Ahead of Time?
Absolutely! After kneading, cover the dough tightly and refrigerate it for up to 24 hours. When ready to use, let it come to room temperature and rise a bit before shaping and baking.
How Should I Store Leftover Dough?
Wrap the dough tightly in plastic wrap or place it in an airtight container and refrigerate. Use within 2 days for best freshness. You can also freeze the dough for up to 3 months—just thaw overnight in the fridge before using.
What If I Don’t Have a Pizza Stone or Peel?
No worries! You can bake your pizza on a baking sheet lined with parchment paper or sprinkled with cornmeal to prevent sticking. Preheat the sheet in the oven to help achieve a crispier crust.
