Description

This classic pizza dough recipe creates a soft, elastic base perfect for homemade pizzas. Made with instant yeast, warm water, and a blend of flour, it rises beautifully to develop gluten for the ideal stretchy crust. Simple to prepare and versatile, this dough can be baked immediately or refrigerated overnight for added flavor depth.

Ingredients

Scale

Dry Ingredients

2 ¼ teaspoons instant yeast (equal to 1 packet)
2 teaspoons sugar
2 cups all-purpose or bread flour (plus up to 1/3 cup as needed, 250–290 g)
1 teaspoon salt
¼ teaspoon garlic powder

Wet Ingredients

¾ cup warm water (105-115° F)
2 tablespoons olive oil (plus more for bowl and crust)

Instructions

Activate the yeast: In a small bowl, dissolve the instant yeast and sugar into the warm water (between 105-115°F). Cover with plastic wrap and let it sit for about 5 minutes until the mixture is foamy and activated.
Mix dry ingredients and combine: In a large bowl, whisk together the salt, garlic powder, and half of the flour. Pour in the activated yeast mixture and olive oil. Stir with a wooden spoon until combined, then gradually add the remaining flour, stirring continuously until an elastic dough ball forms that slightly sticks to the bowl.
Knead the dough: Dust your hands with flour and knead the dough inside the bowl for 3 to 5 minutes. If sticky, add flour in small increments (up to an additional 1/3 cup) until it reaches a workable consistency. The dough is ready when it springs back slowly after a finger poke. Shape it into a ball.
First rise: Lightly oil a large glass bowl with olive oil using a pastry brush on the bottom and sides. Place the dough ball inside and cover with plastic wrap. Let it rise for 30 to 60 minutes or until doubled in size. Alternatively, refrigerate overnight for a slower rise and enhanced flavor.
Deflate and reshape: Gently punch down the risen dough and knead it about 5 times to smooth the texture. Shape it back into a ball to use immediately or store for later use.
Bake the pizza: Preheat the oven to 450°F. Roll out your dough, add toppings, and bake for 13 to 15 minutes until the crust is golden and crisp. Refer to your favorite pizza recipe for topping amounts and baking suggestions.

Notes

You can let the dough rise overnight in the refrigerator for improved flavor and texture.
Adjust flour gradually during kneading to get the right dough consistency as humidity and flour types can vary.
Olive oil brushed on the dough before baking can help achieve a crispier crust.
This dough recipe yields enough for one medium pizza (about 12 inches).
Storage: After shaping into a ball post-rising, the dough can be refrigerated for up to 3 days or frozen for up to 1 month. Allow to thaw and come to room temperature before using.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Bread/Dough
Method: Stovetop
Cuisine: Italian

Keywords: pizza dough, homemade pizza crust, instant yeast pizza dough, easy pizza dough, pizza recipe