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The Best Easy, No-Fail Homemade Pizza Dough Recipe (with 1-Hour and Overnight Option)

Two thick slices of light, airy homemade pizza dough topped with melted, browned cheese.
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Learn to make excellent homemade pizza dough from scratch. This recipe provides options for a quick 1-hour rise or a slow, overnight cold fermentation for superior flavor and texture.

Ingredients

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  • 1 1/2 cups warm water (105-115°F)
  • 2 1/4 teaspoons active dry yeast (one standard packet)
  • 1 teaspoon sugar
  • 3 3/4 cups all-purpose or bread flour, plus more for dusting
  • 2 teaspoons fine sea salt
  • 2 tablespoons olive oil, plus more for coating

Instructions

  1. Combine the warm water, yeast, and sugar in a large bowl. Let stand for 5 to 10 minutes until foamy. This confirms your yeast is active.
  2. In a separate bowl, whisk together the flour and salt.
  3. Add the olive oil to the yeast mixture. Gradually add the flour mixture to the wet ingredients, mixing with a wooden spoon until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. If using a stand mixer with a dough hook, mix on medium-low speed for 5 minutes.
  5. **For 1-Hour Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl tightly with plastic wrap. Let it rise in a warm spot for 60 to 90 minutes, or until doubled in size.
  6. **For Overnight/Artisan Flavor:** Place the dough in a lightly oiled, airtight container. Refrigerate for 12 to 72 hours. Remove from the refrigerator 2 hours before you plan to bake.
  7. Punch the risen dough down gently. Divide it in half for two medium pizzas or use the whole batch for one large pizza. Shape the dough as desired and top immediately.

Notes

  • For a crispier crust, press the dough very thin and pre-bake the crust for 5 minutes before adding toppings.
  • If your dough is too sticky during kneading, add flour one tablespoon at a time.
  • Use bread flour instead of all-purpose flour for a chewier, more artisan-style crust.

Nutrition

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