Homemade pizza dough recipe that’s easy to make and tips on how to freeze the dough. Start a new tradition in your family by having homemade pizza every Saturday night like we do! You’ll love this easy-to-make homemade recipe with easy freezing tips for planning ahead.
Homemade Pizza Dough
My mother used store-bought pizza dough, which is pretty good if you don’t have the time to make homemade pizza dough. I sometimes find myself doing the same with life being so busy, but there is nothing like the taste of pizza dough made from scratch.
Pizza is a Family Tradition
My family loves homemade pizza. Maybe it’s because my grandmother made the very best pizza. When we were kids and we would go to visit my grandmother we put our requests in for only one type of food…pizza.
She would make so many pizzas and freeze them that all she had to do was take them out of the freezer and pop them into the oven and lunch or dinner was ready for us. Her’s were the original “frozen pizzas” and they were amazing.
Tips for Making Homemade Pizza Dough
- One of the things that used to scare me about homemade dough was yeast. But I’ve learned not to be afraid of yeast. If it doesn’t foam or proof, you shouldn’t even add it to the flour mixture. Nothing will rise and you’ll be really sad then.
- Use a thermometer and make sure the water is anywhere from 105 degrees to 115 degrees before adding the packet of yeast.
- You can add a little sugar if you want to the water/yeast mixture, but I find having the water right around 105 degrees helps getting the yeast to proof…or to start to activate.
- Freezing Tips: If you don’t want to use the dough right away, you can freeze the dough after it has risen. Just form it into a ball and place in a freezer safe plastic bag.
- Defrosting Tips: Homemade dough can be frozen for up to 3 months. Defrost overnight in the refrigerator before forming the pizza.
How to Make Homemade Pizza Dough
- One .25 ounce package active dry yeast or 2 1/4 tsp yeast
- 1 cup warm water; 110 degrees
- 2 to 3 cups flour
- 2 tbsp olive oil
- 1 tsp salt
- 2 tsp white sugar
Add the yeast to the 1 cup of warm water, stir and set aside for about 5 minutes to proof. When the yeast starts to get bubbly and foamy, it’s ready.
Once the dough starts to come together into a ball, you’re ready to begin the kneading process. Now set a timer for 5 minutes and let the machine knead the dough for you. If you find the dough beginning to stick to the sides of the pan, you can sprinkle a little flour to the dough while the machine is still running.
- The dough it perfect and ready to be placed in a bowl to rise.
- Add a little oil, about 1 tbsp to a bowl and place the dough in the bowl making sure to coat the dough first with the oil.
- Cover with a clean dish cloth or plastic wrap and set aside to rise until it’s doubled in size; about an hour.
- Once the dough has doubled in size, lightly punch the dough down and then onto turn out onto a floured surface.
- You can at this point, form the dough back into a ball and place on a baking tray. Place the baking tray in the freeze to flash freeze for about 30 minutes.
- Then place the frozen dough ball in a freezer safe plastic bag for when you’re ready to enjoy pizza.
How to Form the Dough for Homemade Pizza
- Place the dough on a floured surface and start shaping the dough using a rolling pin.
- You can also use your hands to stretch the dough into the shape you prefer.
- Place the dough on a baking pan that’s been lined with parchment paper or directly onto your preheated pizza stone.
- Make sure you check out my Shopping List below to see the items used in this recipe.
- Add your favorite marinara or pizza sauce followed by mozzarella cheese and your favorite toppings.
- Bake in a preheated 435 degree oven for about 15 to 20 minutes or until the pizza dough is browned and the cheese is melted, hot and bubbling.
Here it is baked and looking delicious!
Want a slice? It’s what for dinner in our house every Saturday night!
My favorite pizza dough recipe! I've been using this recipe for years and it comes out delicious every single time.
- 1 .25 ounce package active dry yeast or 2 1/4 teaspoons yeast
- 1 cup warm water 110 degrees
- 2 to 3 cups flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 teaspoons white sugar
Add the yeast to the 1 cup of warm water, stir and set aside for about 5 minutes to proof. When the yeast starts to get bubbly and foamy, it's ready.
Add the salt, sugar and olive oil to a mixing bowl with the dough hook attached.
Add the yeast to the bowl as well.
Add one cup of flour while the mixer is on low speed until it is combined with the wet ingredients. Then add the second cup of flour.
The mixture should start to come together into a ball that is just a bit sticky.
Knead the dough: You can do this two ways, by hand or let the mixer do it. I prefer to use the mixer. Set a timer for 5 minutes and let the machine continue to mix the dough on low speed.
If the dough starts sticking to the sides of the mixer, you can add a little more flour.
After 5 minutes you should have a nice smooth ball of dough that is slightly tacky and springs back when you poke it.
Add a little oil to another clean bowl. Swirl the oil around so it covers the sides of the bowl.
Add the dough to the bowl and cover with plastic wrap. Place in a warm area until the dough has doubled in size; about 1 to 2 hours.
After the dough has risen, lightly "punch the dough" and then turn it out on a floured surface to prepare for pizza.
Freezing Tips: After the dough has risen, punch it down, shape it into a ball and then place in a freezer safe bag. You can freeze the dough for up to 3 months. When ready to use, defrost in the refrigerator overnight.