This Basic Pizza Dough recipe is actually a very old post from the beginning of my blogging days. The images were awful and painful for me to look at. We all have to start somewhere. With that being said, I use this recipe all the time for all of my basic pizza needs and I know that a lot of you also make it often (or at least my sister does), so I decided to breathe some new life into this old post. I’ve reshot it and cleaned up the instructions to make it a lot easier to follow. I hope it’ll inspire you to give it a go and make some homemade pizza for yourself. If you’re looking for some pizza topping ideas try this meatball pizza, or spicy sausage potato and kale pizza, or jambalaya pizza (yes jambalaya). Also, in honor of this post re-do, I’ll be sharing a new recipe later this week that uses this dough. Hint: It’s a calzone, and you’re going to love it.
In a small bowl, dissolve the water, yeast and honey. Allow to sit until foamy, about 5 to 8 minutes.
**Note: If the mixture doesn’t foam up, then the yeast wasn’t properly activated. Either the water wasn’t warm enough or it was too hot. Toss it and begin again. I know that might seem crazy but if your yeast isn’t activated properly then the dough won’t rise properly.**
In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture along with the oil. Using a wooden spoon, stir until the dough comes together and all of the dry bits have been mixed in.
Transfer the dough onto a lightly floured work surface and knead by hand until smooth and somewhat firm, about 3 to 5 minutes.
**Note: You can also make this dough in a stand-mixer fitted with the dough hook attachment. It’ll make the kneading a lot easier!**
Transfer to an oiled bowl and cover loosely with plastic wrap and a damp kitchen towel. Let it rise in a warm spot for 2 hours or until doubled in size.
**Tip: I like to place it in the oven (turned off of course) but with the light on. That’ll create a nice ambient warm environment for the dough to rise. On top of the fridge is also good!**
The dough should have more than doubled in size and reached the very top of the bowl by this point. The 2 hours really helps develop the flavor and allows the yeast to do it’s thing.
Transfer the risen dough onto a floured work surface and divide into four pieces (about 6 ounces each). Roll each piece into a tight smooth ball, placing on a baking sheet lined with parchment paper.
**Note: This recipe makes four small pizzas or you can also divide it in half to make two larger pizzas or into thirds for three medium!**
Cover with a damp towel and let rest for 1 hour, or until doubled in size. After this point, the balls can be wrapped in plastic and refrigerated for up to 2 days, or rolled out, topped and baked.
If you make the dough ahead of time and refrigerate it, just make sure to take them out of the fridge and allow to come to room temperature for at least 30 minutes before rolling out and baking.
If you’re looking for a good and all around tasty pizza dough recipe, then look no further because this one is it. It’s so easy to make and can be used a million different ways. The toppings are endless. Later this week, I’ll be sharing a delicious recipe to make using this basic dough. Get excited because it’s a good one. Let me know what you think below, and as always, thank you for following along.
Basic Pizza Dough
- Mixing Bowl
- wooden spoon
- Measuring Cups and Spoons
- 1 cup warm water about 105°F
- 2 1/4 teaspoons active dry yeast 1 packet
- 1 teaspoon honey
- 3 cups all-purpose flour plus more for dusting
- 1 teaspoon salt
- 1 tablespoon olive oil plus more for greasing
- In a small bowl, dissolve the water, yeast and honey. Allow to sit until foamy, about 5 to 8 minutes.
- In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture along with the oil. Using a wooden spoon, stir until the dough comes together and all of the dry bits have been mixed in.
- Transfer the dough onto a lightly floured work surface and knead by hand until smooth and firm, about 3 to 5 minutes. Transfer to an oiled bowl and cover loosely with plastic wrap and a damp kitchen towel. Let it rise in a warm spot for 2 hours or until doubled in size.
- Transfer the risen dough onto a floured work surface and divide the dough into four pieces (about 6 ounces each). You can also divide it in half for two larger pizzas. Roll each piece into a tight smooth ball, placing on a baking sheet lined with parchment paper. Cover with a damp towel and let rest for 1 hour, or until doubled in size. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days, or rolled out, topped and baked. Enjoy!
yeah! make that dough! ahaha
idk what i’m saying. obviously. duh!
Hahah….duh! Make that dough.
HI can I know if I can’t find the yeast in package form, how many gram or tablespoon of yeast should I put?
One package of yeast is roughly about 2 1/4 teaspoons, about 7grams. Yeast is measured into the packets by weight so the amount isn’t exact. BUT I always add 2 1/4 teaspoons and it comes out perfectly!
Thanks for your advice!! This is the 2nd recipe I followed from your blog. Oh I was so happy as I can’t believe I can make pizza base! It is nice! My topping was peking duck. It was too salty as I put too much hoisin sauce. But the puzza base was nice. Crunchy on the edge n base is thin and crispy.
I failed when I make the dough in the mornung as the yeast I used was instant yeast. I realused yours is active dry yeast. So in the afternoon I tried making the pizza dough again using 25% less instant yeast than the active dry yeast from your recipe. I mixed the yeast directly with the flour, olive oil etc. I realised the water is too much as I forgotten to take out 1/4 of water that used to form active yeast. To make my sticky dough become firm n bouncy, I added some more flour as I roll the dough and add some more olive oil and continue to roll until the desired texture.
It is a very fun process. I don’t need a dough mixer. Handmade is very fun! I felt like I have a connection with the dough. I made it so I feel it…. lol.
Thanks for your fabulous recipe and detailed demonstration! I am going to try your breakfast pizza recipe next week!! It should be better than my peking duck pizza. 🙂
Wow!! That’s pure dedication! I always say that practice makes perfect so each time that you make it, you get even better at it. Thank you for trying it out. I look forward to hearing how you like the breakfast pizza!
Hi I haven’t make the breakfast pizza yet but I found the active dry yeast in one of the premium supermarket! I am goiny to try making the pizza base using active dry yeast since I heard it taste better than the pizza base make by instant yeast.
I’m glad you were able to find it! Let me know how it turns out and which you prefer!
lovely recipe! i was wondering — does this dough freeze okay?
Hi there – I’m wondering in this same recipe will work using a bread machine…what do you think?
It would work perfectly in a bread machine! Save yourself the kneading and tedious labor!
Do you have any suggestions on what flour mixture I could use to make this Gluten Free? I have Celiac Disease and am recently diagnosed so I am new to the alternate flours universe. I have 3 teenage sons and they love pizza, since I’ve been diagnosed pizza night has been a drag. Any help would be appreciated!
I love fresh made dough! The smell of yeast through out the house!
Hi can i know what amount should I use if I am using instant yeast? Will the amount of the water and honey change as well? I forgot to put olive oil when the dough is made for proofing. What will be the difference if I dun add the olive oil?
My sister is planning to make pizza at home and so I have bookmarked and shared this post with her. Thank you so much for sharing this post and the step-by-step guide. You have made our work much easier.