Yield
2 crusts, 14 servings

Skip store-bought, frozen pizza and make this pizza dough recipe from scratch. Tackling it yourself may seem daunting at first, but making your pizza base at home is economical, fun, and healthy since you control the ingredients. Our best homemade pizza dough yields enough dough to make two pies, or one pizza and four large calzones, so you can get creative with your dinner. 

How to Make It

Step 1

Dissolve yeast in 1 cup warm water in a small bowl; let stand 5 minutes. Combine 1 1/4 cups cold water, oil, sugar, and salt in a small bowl; stir with a whisk.

Step 2

Weigh or lightly spoon 9 ounces (about 5 1/4 cups) flour into dry measuring cups; level with a knife. Combine flour, yeast mixture, and cold water mixture in bowl of a stand mixer fitted with a dough hook. Mix on low 8 minutes or until dough begins to form. Let rest 2 minutes; mix on low 6 minutes or until dough is smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 2 minutes); add enough of the remaining 19 ounces (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Step 3

Divide the dough in half, and place each portion in a large zip-top bag coated with cooking spray. Seal and chill overnight or up to 2 days. Let stand at room temperature for 1 hour before using.

Step 4

Note: You can freeze the dough in heavy-duty, freezer-safe zip-top plastic bags for up to 2 months; thaw dough overnight in the refrigerator.

Ratings & Reviews

kbzk4493's Review

Raina
December 27, 2013
I have made this multiple times. Love love love it! However, I have always made it the day of and I do not have a dough hook mixer so I knead by hand. I proof the yeast 5 min like in the instructions, combine all ingredients in a large bowl and stir it until it gets a shaggy doughy look. Next I hand knead it on a floured surface for 8 minutes. Then I shape it into a ball and place it in an oiled bowl, cover it, and let it rise for two hours. If you have trouble with dough rising or want it to rise faster, one thing I suggest is heat your oven to 150 degrees, then turn it off, put the covered bowl in the oven, and let it rise for 1 hour. I've made buffalo chicken pizza, taco pizza, italian sausage pizza all with this dough. To really make this fantastic and if you like some spice, make a homemade Arriabata sauce and use it as your pizza sauce. Soo delicious! I bake at 525 for 8-12 minutes. Watch carefully at a hot temperature. Can turn from golden to burned in seconds.

I messed up

EVC7599
February 10, 2018
I did 1/4 cup cold water, not 1 1/4, oops!Starting again from the beginning...

Perfect!!!

kbzk4493
August 26, 2018
This is a great dough recipe!! I used it to make 2 stuffed crust pizzas. Here is a photo of the last one...the first was gobbled up so fast lol. I baked it at 450 for 20 minutes then another 5 minutes, just until the cheese was browned & bubbly & the crust was a light golden brown. It had just the right crunch & the flavors were delish & blended beautifully! I used freshly prepared ingredients & made homemade pizza sauce as well. I’ll never order pizza again!!! 😍😍😍👌🏻👌🏻👌🏻

gomizzou's Review

jmeleeS
July 19, 2009
Wonderful recipe - so easy and the best homemade pizza crust I've had. Puts the refrigerated style to shame!

lkp5yc's Review

ChrisInPA
July 17, 2013
I would love to know a temperature and time to bake the crust.

MarialanaHarris's Review

DoctorT
February 01, 2014
N/A

AmybethHurst's Review

Herb
August 27, 2014
N/A

ShellyV's Review

cjbuddy
July 26, 2009
FANTASTIC - I used the dough with the Spinach and Ricotta Pizza recipe in the same July 2009 CL issue. Loved it!

apparently's Review

MarialanaHarris
August 21, 2009
I agree this is super easy, and the crust bakes up perfectly, but the taste is a little flat. Next time, I will up the salt a bit.

jameyadams's Review

ShellyV
July 21, 2009
Very easy to make! I froze half and used later. I made the calzones and a pizza using the New York style sauce, and both were great!