Homemade Pizza Dough

Learn how to make pizza dough with our go-to easy pizza dough recipe! The crust comes out delicious - chewy on the edges & crisp in the middle.

Homemade pizza dough

For years, I rarely made homemade pizza dough. I loved coming up with delicious veggie pizza toppings, but I’d always pile them onto fresh dough I’d pick up at the store. Making homemade dough seemed fussy, but then, Jack started baking bread and even pretzels, so pizza dough seemed like a natural next step. Over time, we discovered how easy making dough really is. We’ve tried a number of crust recipes over the years, and this one is our favorite. It only requires a handful of basic ingredients, and it’s chewy on the edges and crisp in the middle – everything I want in a good pizza crust!

If you think making your own crust is too time-consuming, don’t worry. Most of the prep for this recipe is hands-off rising time, and you can also make the dough ahead, let it rise, and store it in the freezer for busy nights. Now, instead of getting a store bought crust when a midweek pizza craving strikes, we keep a frozen stash of dough on hand to make prepping our pizza quick & easy.

Easy pizza dough recipe ingredients

Homemade Pizza Dough Recipe Ingredients

This homemade pizza dough recipe uses just 7 basic ingredients! Here’s what you’ll need:

  • Warm water and maple syrup. Together, they feed the yeast to help the crust rise.
  • Active dry yeast. The yeast helps the crust become nice & puffy.
  • White whole wheat flour and all-purpose flour. I really like this combination – it packs a whole grain punch, but it isn’t as dense as an all whole-wheat dough. If you like, you can make this recipe with 100% white whole wheat flour or 100% all-purpose flour. Just know that the crust will be denser and chewier if you opt to make it with all whole wheat.
  • Sea salt. Add a generous pinch for a flavorful crust.
  • And extra-virgin olive oil! Use it to give your homemade pizza dough essential richness, moisture, and flavor.

Let’s cook.

Homemade pizza dough recipe

How to Make Pizza Dough

Making this dough recipe is easy! Here’s what you need to do:

  • Stir together the warm water, maple syrup (or you could use honey), and yeast, and set the mixture aside for 5 minutes or so, until it becomes foamy.
  • While you’re waiting for the yeast to foam, mix together the flours and salt in the bowl of a standing mixer fitted with a dough hook.
  • When the yeast is foamy, add it to the flour along with 1 tablespoon olive oil. Mix on medium speed for 5 minutes or so, until the dough forms a ball around the hook.

Homemade pizza dough

  • Turn the dough out onto a lightly floured surface and knead it to form a smooth ball. Transfer the ball to a large bowl brushed with olive oil, cover it, and set it aside to rise until the dough has doubled in size. Tip: putting the dough in a warm place in your kitchen, such as a sunny countertop, will help it rise faster!
  • When the dough has risen, turn it back out onto your lightly floured surface, and stretch it to fit your pizza pan (ours is 14 inches, but you could also use this pizza dough recipe to make multiple personal pizzas!). I love this hole-y pizza pan because it gets the bottom of the crust nice and crisp without bothering to use a pizza stone.
  • Cover the stretched dough and let it rest for 10 minutes before topping it with pizza sauce and your favorite toppings or baking it according to the pizza recipe you’re using.

That’s it!

Homemade pizza dough recipe

Once you make this pizza dough recipe…

Try it with my vegan pizza, zucchini pizza, or blackberry basil pizza, or find more ideas for homemade pizza toppings here!

Pizza Dough

rate this recipe:
5 from 13 votes
Prep Time: 1 hr 15 mins
Cook Time: 12 mins
Total Time: 1 hr 27 mins
Serves 3 to 4
This easy pizza dough recipe is a delicious base for all sorts of toppings. The crust comes out nicely chewy, golden, and crisp.


  • ¾ cup warm water
  • teaspoons maple syrup
  • 1 (¼-ounce) package active dry yeast
  • 1 cup white whole-wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon sea salt
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil


  • In a small bowl, stir together the water, maple syrup, and the yeast. Set aside for 5 minutes, until the yeast is foamy.
  • In the bowl of a stand mixer fitted with a dough hook, place the flours and salt. Mix on medium speed until combined. Add the yeast mixture and 1 tablespoon of the olive oil. Mix on medium speed until the dough forms into a ball around the hook, 5 to 6 minutes. If the dough is too dry to form a ball, add water ½ tablespoon at a time until the mixture comes together. If the dough is too sticky, add a little more flour.
  • Turn the dough out onto a lightly floured surface and gently knead into a smooth ball.
  • Brush a large bowl with the remaining 1 teaspoon of olive oil and place the dough inside. Cover with plastic wrap and set aside to rise until the dough has doubled in size, about 1 hour.
  • Turn the dough out onto a floured surface. Stretch to fit a 14-inch pizza pan. Cover and let the stretched dough rest for 10 minutes.
  • Bake according to the pizza recipe you are using, typically 10 to12 minutes in a 500° oven, or until the crust is browned.



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Rate this recipe (after making it)

  1. Anna

    5 stars
    I have tried many other recipes to make our own dough for weekly pizza and a movie but it’s never been great… until this recipe! I made it exactly as instructed, par-baked it on a sheet pan for 3 minutes and used Rao’s marina with shredded mozzarella and THIS IS IT! Finally. My 3 kiddos loved it as though we ordered it from the local pizza shop and my son kept telling me how great it was. So excited to finally have found our go to pizza dough recipe!

    • Jeanine Donofrio

      I’m so glad it was a hit!

  2. Roechelle

    This looks great! I was wondering if you par-bake your crust before adding sauce and toppings. Some crust recipes I have tried turned out a bit soggy without a short bake before adding the toppings. Thanks!

    • Jeanine Donofrio

      Hi Roechelle, I usually don’t unless I’m using really fresh toppings that I don’t want cooked the full time. I’ve had great crispy results with this pizza pan – the holes get the bottom of the crust nice and firm: https://amzn.to/2VWvLxR

  3. Leah

    Hello!! I hope you’re keeping safe and well!!
    I was wondering if this dough could be stored in the freezer for a later use by any chance! I’m a party of 1 for the weekend and would like to make this but put half the dough in the freezer!

    • Jeanine Donofrio

      Hi Leah, you can freeze it! To use it again, I’d thaw it in the fridge overnight, and then let it sit out at room temp until it warms up to be pliable again.

  4. SB

    Hi Jeanine,

    Do you have any substitutes for yeast? I can’t find any anywhere at the moment.


    • Jeanine Donofrio

      Not for this specific recipe… I have been able to find yeast sporadically on amazon and at Thrive market.

      You can also create a sourdough starter (we did), it takes about 5 days to get going, but I haven’t tried making pizza dough with it yet. If you go that route, I’d google for a specific recipe that uses sourdough starter.

      Or you could make a different type of crust like this chickpea flatbread (with chickpea flour): https://www.loveandlemons.com/falafel-flatbread/

      Or use tortillas as mini pizza crusts: https://www.loveandlemons.com/homemade-tortillas-recipe/

  5. Pauline from uninvincibleete.com

    5 stars
    I’ve made this recipe about 3 times now, and it’s becoming a staple in our routine! Pizza night every week, thanks to this recipe. It’s very easy, and the result is delicious, just how we like it. Thanks!

    • Jeanine Donofrio

      Hi Pauline, I’m so happy to hear the dough has been such a hit!

  6. Linda

    Hello Jeanine,
    Thanks for these great recipes, on th blog. I do own your 2 books. Congratulation!

    I do have a question about freezing this pizza dough: do you freeze the dough already stretch in the pan? If not, how long does it take to de-freeze?


    • Jeanine Donofrio

      Hi Linda, I freeze it in a ball, and then let it thaw completely in the fridge overnight. After that, I set it on the countertop at room temp for at least 30 minutes so that it warms up and becomes pliable again. If it’s too tough and difficult to stretch, it needs to warm up more. I hope that helps!

      • Molly Breaux

        Do you freeze it before you let it rise? Or let it rise, kneed again then freeze in a ball? (I really like the idea of freezing it and having it ready!)

        • Jeanine Donofrio

          Hi Molly, I freeze it after it rises – basically make the whole recipe, knead it into a ball and then wrap it up and freeze it. Thaw fully in the fridge and then let it sit at room temp before starting to roll it out (it’ll be hard to work with if it’s too cold). I hope that helps!

  7. Jenny

    5 stars
    I made this last night and it is so simple and delicious! I used the mixing attachment on my food processor, which worked perfectly.

    • Jeanine Donofrio

      Hi Jenny, I’m so glad you loved it!

  8. Tricia Berkow

    I don’t have a stand mixer. If I am kneading the dough by hand and it gets sticky, is it better to coat your hand in flour or olive oil?

    • Jeanine Donofrio

      Hi Tricia, I usually coat my hands in flour. Hope that helps!

    • Juliana

      Hi Jeanine,
      how many teaspoons or tablespoons of yeast do I need? I don’t have the packets, just a large package of active dry yeast. Thanks.

      • Jeanine Donofrio

        Hi Juliana, 2 1/4 teaspoons

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.