Homemade Pizza Dough

$0.62 recipe / $0.16 serving
by Beth - Budget Bytes
4.83 from 62 votes
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I know it sounds cheesy, but pizza really is my favorite food. It has endless possibilities and usually includes my favorite things: bread, tomatoes, and cheese. And when you make your pizza crust from scratch, pizza is one of the cheapest dinners you can make. The best part? All of the ingredients for homemade pizza dough are pantry staples, so you can make this whenever without planning ahead. AND it’s freezer-friendly so you can always have some stashed and ready to thaw on a moment’s notice.

Close up of a homemade pepperoni pizza

What is in Homemade Pizza Dough?

While there are several styles of pizza dough out there in the world, this particular recipe is super simple and only includes:

  • Water
  • Yeast
  • Sugar
  • Salt
  • Flour
  • Olive Oil

That’s it! Really! This particular recipe creates a crust that is crispy on the outside, but still tender on the inside. If you use a rolling pin to really compact the dough and roll it thin, you’ll get a result that more closely resembles a crispy thin-crust pizza. Toss the dough by hand, gently stretching the dough and leaving some thickness will give you that crispy-yet-tender finish, with a few of those awesome big bubbles.

What Kind of Yeast Can I Use?

The instructions below will work with active dry or instant yeast. If you’re looking for a pizza crust without yeast, check out my No-Yeast Pizza Dough Recipe.

How to Freeze Pizza Dough

After kneading the pizza dough, form it into a ball, coat the dough ball with a little oil to keep it from sticking to the plastic, then wrap tightly in plastic wrap. Place the plastic wrapped dough ball in a heavy duty freezer zip top bag, label, date, and place it in the freezer!

How to Thaw Pizza Dough

To thaw your frozen pizza dough, place it in the refrigerator the night before you intend to bake the pizza. The dough will rise slightly as it thaws. The other option is to allow the dough to thaw at room temperature, which will take about two hours. You’ll want to unwrap the pizza dough from the plastic before letting it thaw. Place the frozen dough in an oiled bowl and cover loosely with a clean towel as it thaws.

Try These Homemade Pizza Flavors:

Pizza sauce being spread onto a stretched pizza dough with toppings on the sides

Make some homemade pizza sauce to go with your pizza crust!

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Homemade Pizza Dough

4.83 from 62 votes
Homemade pizza dough is easy and costs pennies on the dollar compared to store bought. Make a batch now and freeze it for later!
Close up of a baked homemade pepperoni pizza
Servings 4
Prep 1 hour 30 minutes
Cook 12 minutes
Total 1 hour 42 minutes



  • Dissolve the yeast and sugar in the warm water. Allow the yeast water to sit for about 5 minutes, or until a thick layer of foam develops on top.
  • While you’re waiting for the yeast, add 1 cup of the flour and the salt to a large bowl, then stir well to combine.
  • Add the olive oil to the yeast water, then pour the mixture into the bowl with the flour and salt. Begin adding more flour to the bowl, ¼ to ½ cup at a time, until it forms a ball of dough that can no longer be stirred with a spoon.
  • Turn the dough out onto a lightly floured work surface, then knead for about 5 minutes, adding a little flour as you go to keep it from sticking.
  • At this point you have three options: use the dough tonight (one hour after kneading), use it tomorrow (allowing it to rise in the refrigerator over night) or within a month (freezing the dough).

To Use the Pizza Dough Same Day

  • Place the kneaded dough back into the mixing bowl, drizzle with a little oil, then turn the dough to coat it with oil. Cover the bowl loosely and let the dough rise in a warm place for one hour, or until it is double in volume.
  • Once risen, stretch or roll the dough out to a 14 to 16-inch circle, place on a pizza pan, and top with your favorite sauce and toppings. Bake the pizza in a preheated 450ºF oven for 10-12 minutes or until the edges are brown and crispy.

To Use the Pizza Dough the Next Day

  • Allowing the dough to proof (rise) slowly in the refrigerator for 18-24 hours gives the dough even more flavor. Form the dough into a ball and coat with oil. Place the dough in a covered container and refrigerate for 18-24 hours. Allow the dough to come to room temperature before stretching, topping, and baking.

To Freeze the Dough for Future Use

  • Form the kneaded dough into a ball, coat it with oil, wrap tightly in plastic wrap, then place in a freezer bag and transfer to the freezer. When you are ready to use the dough, simply place it on the counter for one hour prior to use. The dough should be at room temperature before stretching, topping, and baking.

See how we calculate recipe costs here.


*active dry or instant yeast


Serving: 1servingCalories: 272.05kcalCarbohydrates: 51.13gProtein: 6.85gFat: 4.05gSodium: 591.85mgFiber: 1.98g
Read our full nutrition disclaimer here.
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Close up of a bubble in a slice of pizza

How to Make Homemade Pizza Dough – Step By Step Photos

yeast being added to a measuring cup with water

Start this classic pizza crust recipe by dissolving 1 tsp active dry yeast (or instant yeast) and 1 Tbsp sugar in ¾ cup warm water.

Foamy yeast water in a glass measuring cup

Let the yeast water sit for about 5 minutes, or until a thick layer of foam develops on top.

Flour and salt in a bowl

While the yeast is blooming, combine 1 cup all-purpose flour and 1 tsp salt in a mixing bowl. Stir until combined.

Yeast water and oil being poured into bowl with flour and salt

Add 1 Tbsp olive oil to the yeast water, then pour it into the bowl with the flour and salt. Stir until the mixture is fairly smooth.

More flour being added to the bowl

Begin adding more flour, about ¼ to ½ cup at a time, until you can no longer stir the mixture with a spoon.

Dough ball in the mixing bowl

Once it forms a ball that you can no longer stir with a spoon, turn it out onto a clean, lightly floured work surface.

Kneaded dough ball

Knead the dough for about 5 minutes, adding a little flour as you go to prevent it from sticking. Once kneaded, you should have used about 2 cups flour total, since the first step of stirring salt into the flour. Total flour amount can vary depending on humidity and other factors. At this point you can let the dough rise and make a pizza same day, refrigerate the dough and make pizza with it the next day, or freeze the dough for future use.

oil being poured onto a ball of dough in a mixing bowl.

To make a pizza same day: Place the dough ball back into the mixing bowl, add just a small drizzle of oil, and turn the dough to coat it in the oil. The oil will keep the dough from drying out as it rises.

Risen pizza dough in the bowl

Loosely cover the bowl with plastic wrap and let the dough rise for about an hour, or until it is double in size.

Pizza sauce being spread on stretched dough

Preheat the oven to 450ºF. Stretch or roll the pizza dough out to 14-16 inches and place on a pizza pan. Add your favorite pizza sauce…

Cheese and pepperoni added to pizza dough

And your favorite pizza toppings…

Baked homemade pizza

Bake in the fully preheated oven for 10-12 minutes, or until the crust and toppings are browned.

Side view of a slice of pizza being lifted from the pan

Slice and enjoy!

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  1. Anyone use bread flour for this ? Any advantage ? I have both, just wondering 🤔

  2. love all your recipes and this one is no different! just wondering what ratio you would recommend to add whole wheat flour?

    1. I’d recommend doing half AP and half wheat for the best outcome! You may have to use a little less flour when kneading because ww flour does tend to absorb a little more liquid. If using all whole wheat you’d definitely need to use a bit more water!

  3. Great recipe! My friend just shared it after she baked one and tasted; it was delicious, and the dough very soft.
    I loved it, thank you for your recipe. 😉👍