Homemade Pizza Dough

5 from 3 votes

My family loves pizza, so to save time and money I make Homemade Pizza Dough. This easy pizza dough recipe is made with simple ingredients and perfect to add your favorite pizza toppings.

Prep Time40

Cook Time15

Total Time55

Course: Main Course

Cuisine: Italian

Servings:

Author: Carrie Barnard

Cost: $1.17 Recipe, $0.10 per Serving

Ingredients

2 cups All Purpose Flour
1 packet Instant Yeast 2 ¼ teaspoon
1 teaspoon Sugar
¾ teaspoon Salt
¼ tsp Garlic Powder
¼ teaspoon Dried Basil Leaves
2 Tablespoons Olive Oil
¾ cup Warm Water

Instructions

In a large mixing bowl, combine 1 cup all-purpose flour, 1 packet (2¼ tsp) instant yeast, 1 tsp sugar, ¾ tsp salt, ¼ tsp garlic powder, and ¼ tsp dried basil leaves. Stir with a wooden spoon until combined.
Add 2 Tbsp olive oil and ¾ cup warm water. Stir until well mixed.
Gradually add the remaining 1 cup all-purpose flour, stirring until a dough forms into a ball and begins to pull away from the sides of the bowl. The dough will be slightly sticky but easy to handle.
Drizzle a small amount of olive oil into a clean bowl. Transfer the dough to the bowl and roll it around so all sides are lightly coated with oil.
Cover the bowl with plastic wrap and place it in a warm area. Let the dough rise for approximately 30 minutes, or until doubled in size.
Preheat the oven to 425°F.
Transfer the dough to a lightly floured surface and knead it a few times until smooth.
Roll the dough into a 12-inch circle using a rolling pin.
Place the dough onto a pizza pan or pizza stone.
Use a fork to poke holes across the center of the dough to prevent bubbling while baking.
Add your preferred pizza sauce and toppings, leaving about a 1-inch border around the edge for the crust.
Bake for 13–15 minutes, or until the crust is golden brown and the cheese is melted.
Slice and serve. Enjoy!

Video

Notes

Refrigerate the leftover pizza in an airtight container for up to 5 days.

This pizza dough can be made ahead of time. Let the dough rise at room temperature, then deflate it and wrap the dough in plastic wrap (so it doesn’t dry out) and refrigerate for 2-3 days.

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