Homemade Pizza Dough

Homemade Pizza Dough

When I find something good, I stick with it–especially when it comes to bread.  This is the case with my dough recipe. It’s wonderful. It makes great pizza dough. I have also used it for calzones. It’s so good that I’m afraid to tweek the recipe in any way so as not to anger it. That’s how GOOD it is, folks.

This dough makes the perfect amount for two large pizzas (large enough to cover a round pizza stone). I make it in the bread maker–just put in the ingredients, press “start” and 1:30 later, I’ve got pizza dough.  I must have made this dough 100 times by now. We use it THAT much–does that mean I’ve eaten that much pizza?  Let’s not think about that…

Once the dough is ready, split it into two pieces and roll each out separately on a lightly-floured surface until it’s the right size to fit on the pizza stone. If you don’t have a stone, I highly recommend getting one. They are pretty cheap and they can be used for baking bread, rolls, cookies and other great things as well. My stone even came as a set with a stone, wood peel, cutter and rack.

I sprinkle some cornmeal, about 1 teaspoon, over the stone once it’s hot to keep the pizza from sticking. I also put some cornmeal on the paddle so the dough doesn’t stick when I transfer it to the oven.

Also, I pre-bake pizza dough a little before I put any toppings on it. I find this makes the dough nice and crunchy with a good chewiness to it. Very tasty. Just place each dough, separately, on the stone in a preheated oven at 450 degrees. Put the stone in while the oven is heating so it’s hot when the dough gets placed on it. Once it is spread evenly over the stone, make several puncture holes with a fork to help keep the bubbling down (you will see what I mean).  Also, brush the entire surface of the dough with a light layer of olive oil. This will help keep the dough chewy and not brittle.  As it bakes, check on it to make sure its not bubbling.  If it is, just press down any large bubbles with a spatula.  Once the dough starts to become golden, take it out of the oven and place your favorite toppings on it.

For a great pizza recipe, check out my Pesto and Goat Cheese Pizza post.

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

5 from 1 vote
Homemade Pizza Dough Square Recipe Preview Image
Homemade Pizza Dough
Prep Time
5 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 35 mins
Use this homemade pizza dough recipe with a bread machine and make your own pizza anytime!
Categories: Bread
Difficulty: Easy
Keyword: bread machine pizza dough, pizza dough bread machine, pizza dough recipe bread machine
Servings: 8
Calories: 222 kcal
Author: Lacey Baier of A Sweet Pea Chef
  • 1 cup water
  • 2 tbsp olive oil
  • 1 tbsp granulated sugar
  • 1 tsp kosher salt
  • 3 cups bread flour
  • 2 tsp active yeast bread machine
  1. Place all ingredients in your bread machine, in the order written, and follow the instructions for your bread machine.
  2. My pizza dough typically takes an hour and thirty minutes from start to finish.
Nutrition Facts
Homemade Pizza Dough
Amount Per Serving
Calories 222 Calories from Fat 38
% Daily Value*
Fat 4.2g6%
Saturated Fat 0.6g3%
Sodium 200.6mg8%
Carbohydrates 39g13%
Fiber 1.2g5%
Sugar 1.7g2%
Protein 6.2g12%
Vitamin A 50IU1%
Calcium 10mg1%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

21 thoughts on “Homemade Pizza Dough

  1. Can you make the dough ahead and refrigerate till use? If so,
    Would you recommend bringing dough to room temp before preparing for baking?

  2. Hi Lacey! I have high gluten flour that I like for pizza making. Could I substitute equal parts of that flour with the bread flour? Have you ever tried it?
    Thanks in advance!!

  3. Awesome, bubbly pizza dough is just what I’ve been searching for : that just define the tenderness of the dough!

    One problem though: I don’t have a bread maker machine… Could you tell me the equivalent for hand making process? Like, to kenad by hands, then let rise 1h30m with a damp towel to cover it?

    Thanks! 🙂

    1. Hi Jasmin! In a large mixing bowl, sprinkle yeast and sugar over the warm water and let sit until it becomes foamy, about 5 minutes. Add the flour and the salt and mix until well combined. Combine until dough is stiff. There may be some flour that doesn’t get incorporated into the dough. This is okay. On a lightly floured surface, knead dough until it is smooth and elastic, about 6-8 minutes. Follow the instructions from here in the recipe.

  4. Hello!

    Found you via Pinterest and I’m really excited to make this dough! I’m cooking for 2 though and won’t need to use all of the dough at once. Is this something I could freeze and thaw out later? Or should I just make it all and eat a whole bunch of yummy pizza!?

  5. When I made my New York crust dough for my pizza, the taste seemed a little “sour?”. Could it have been because of the olive oil. How could the dough been likfe sweet french bread that you buy in the stores?

  6. I have never been able to make pizza dough successfully. It is never elastic but rather tight and does not roll and spread out as well as other problems. I guess I just don’t have the ability. But I would like to try again using your receipe. I do not have a bread machine. If I am to do this by hand would I still be using bread dough, or could I use regular unbleached dough? Would it make a difference if I did? And would I be using dry or instant dry yeast? You mentioned bread machine yeast I just don’t know if that is the same as regular dry or instant dry. And, just as for the machine, would I add all the ingredients into the bowl at once or at different times? For example, would the yeast have to sit in warm water first until it rises or not? By the way, love your large and detailed pictures. It makes one try and achieve the same outcome. Thanks.

    1. Hi Kamren. First off, I highly recommend using bread flour (or high gluten flour) when making pizza dough. It’s your best bet to get the elastic result you’re looking for. Since you’re not going to use a bread machine, I would use active dry yeast. I hope these instructions help you for making pizza dough without a bread machine:

      In a large mixing bowl, sprinkle yeast and sugar over the warm water and let sit until it becomes foamy, about 5 minutes. Add the flour and the salt and mix until well combined. Combine until dough is stiff. There may be some flour that doesn’t get incorporated into the dough. This is okay.

      On a lightly flour surface, knead dough until it is smooth and elastic, about 6-8 minutes. Follow the instructions from here in the recipe.

      Good luck! I’d love to know how it turns out for you. 🙂

  7. I have bread hooks for my mixer. Do you think that would do the trick? I don’t have a bread machine. Or just stick with the hand kneading? Thanks, I’m excited to try this.

    1. Very good question, Samantha! I believe the hooks should do the trick for the kneading, though I must admit I have never tried before, as I rely on my bread machine. If you try it, I’d love to know how it goes.

    1. Hi Jonalisa! Well, I have never made this particular pizza dough by hand, but I can give you some pointers and, hopefully, they will work for you. I would knead the dough about 200 times for approximately 10 minutes. Once it has become pliable and elastic, rather than sticky, you’re ready for it to rise. Divide the dough into two equal portions and let each rise for 60-70 minutes, until doubled in size. If you try this out, please share how it goes! Good luck!

      1. OK so this pizza had me at HELLO. I made it sans bread machine (even though I have a Zoji, lately I have the urge to get my hands in it) and kneaded 10 minutes as you suggested. It doubled in size pretty quickly, just under an hour. I half rolled it, half manhandled it into place and within about 10 or 15 minutes it was a quilted down comforter of dough. Fork-pricked, oil-brushed and slipped onto a hot stonevia parchment and peel, this was an amazing crust. I think I could have eaten it on its own with no toppings. I precooked it a bit and used an alfredo sauce mixed with pesto and then added mozzarella, proscuitto and red onion. I was told this was my best pizza ever. I have to agree.Thanks for this dough recipe, the bread flour makes a huge difference. And thanks for the quick response which allowed me to get it done that day.

        1. Yay, Jonalisa! I’m SO glad the non-bread machine directions worked for you (and in a timely manner)!!!! Thank you very, very much for posting your feedback to the directions — that is so helpful for me to know. Your pizza sounds like it was super tasty. So. Cool. You have me thinking about going sans bread machine now, too!

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