Easy Homemade Pizza Dough Recipe

Ingredients

Dry Ingredients

• 3 ½ cups (440 g) all‑purpose flour
• 1 ½ teaspoons active‑dry yeast
• 1 ½ teaspoons sugar
• 1 ½ teaspoons fine sea salt

Liquid & Fat

• 1 ¼ cups (300 ml) warm water (110‑115 °F/43‑46 °C)
• 2 tablespoons extra‑virgin olive oil

Optional Toppings (for the dough surface)

• Coarse sea salt for sprinkling
• Fresh rosemary leaves, chopped (optional)

Instructions

Kneading & First Rise

1. Knead the dough. Transfer the dough onto a lightly floured surface and knead for 8‑10 minutes, stretching and folding until it becomes smooth, elastic, and no longer sticks to your hands. Proper kneading develops gluten, which gives the crust its structure.
2. First rise. Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let it rise in a warm spot for 45‑60 minutes, or until doubled in size. This fermentation stage builds flavor and air pockets.

Baking the Crust

1. Preheat the oven. Set the oven to 475 °F (245 °C) and place a pizza stone or inverted baking sheet on the middle rack to heat for at least 20 minutes. A scorching surface ensures a rapid rise and crisp bottom.
2. Stretch the dough. On a parchment sheet, gently press each ball into a 10‑inch circle, leaving a slightly thicker edge for the crust. If you prefer a rustic look, use your fingertips to create uneven bubbles.
3. Add toppings. Brush the surface lightly with olive oil, sprinkle a pinch of coarse sea salt, and add any desired sauces, cheeses, or vegetables. Keep toppings light to avoid soggy centers.
4. Bake. Slide the parchment onto the hot stone, bake for 12‑15 minutes, or until the edges are golden brown and the cheese (if used) is bubbling. Rotate halfway for even coloring.
5. Rest & serve. Remove the pizza, let it rest for 2‑3 minutes, then slice. This short rest lets the crust finish setting and makes slicing cleaner.