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{Recipe} Go-To Pizza Dough

{Recipe} Go-To Pizza Dough

{Recipe} Go-To Pizza Dough

This is my favorite recipe for pizza dough. It’s fast, easy, and absolutely delicious.

{Recipe} Go-To Pizza Dough

Proofing Yeast

{Recipe} Go-To Pizza Dough

Dough – Ready to Rise

{Recipe} Go-To Pizza Dough

Rising Dough

{Recipe} Go-To Pizza Dough

Making the Crust

{Recipe} Go-To Pizza Dough

Homemade Pizza Crust

Go-To Pizza Dough

Servings = two 14″ pizza crusts, Time = 2 hours (45 mins. hands-on time)


  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 2 3/4 – 3 cups all-purpose flour
  • 1 cup warm water (105 – 110 degrees)
  • 1 teaspoon salt (optional)


  1. Combine yeast, 1 tablespoon flour, and 1/4 cup water in a measuring cup or small bowl. Let sit for 5 to 10 minutes. If yeast doesn’t begin to foam, discard and start over with new yeast.
  2. Pour yeast mixture into the bowl of a stand mixer or a large mixing bowl. Add 2 cups of flour, salt (if using), and the remaining 3/4 cup of water. Mix (either with the dough hook on low speed or your hands), adding more flour, a little at a time, until the dough begins to come away from the sides of the bowl. It will be quite soft and a bit sticky, but if it’s completely unworkable, add more flour. I usually end up using between 2 3/4 and 3 cups of flour, but the amount varies slightly each time.
  3. Knead for 8 to 10 minutes on medium speed if using a mixer, or for 10 to 15 minutes by hand. Dough should be smooth and pliable. Transfer to a lightly oiled bowl and cover lightly with plastic wrap or a clean towel. Move to a warm, draft-free location, until doubled in bulk (about 1 hour). I usually set the bowl in my microwave, with the door just slightly ajar. This way, the microwave light stays on, warming the space very slightly, and it’s out of the way of any drafts.
  4. Press down on dough to gently deflate. Divide into two even pieces. Return one piece to the bowl and re-cover. Stretch the other piece into as large of a circle as possible, without tearing it. Place it on a parchment lined pan that you have dusted lightly with semolina flour. Press from the center outward until you have a 14″ circle.
  5. Top with your favorite sauce, toppings, and cheeses. Bake for 12 to 15 minutes in a 500 degree oven. Remove from the oven and transfer carefully to a cutting board. Let cool slightly before slicing. Repeat with second pizza.

Recipe Notes:

I know 500 degrees seems a bit excessive, but you need a really hot oven to give this crust it’s crispy texture. I have successfully cooked this in a 450 degree oven (that’s as high as the oven in my old house would go) and it still works, you just have to increase the cooking time a bit, and the crust won’t be *quite* as crispy…but it’s still really good 🙂 You can also use a pizza stone to help mimic a wood-fired pizza oven at home. I have one similar to this.

Need some topping ideas? This is my absolute favorite pizza of all time. It may seem a little strange, but trust me on this one! —-> Stacey’s Favorite Pizza

{Recipe} Easy Peasy Pizza Dough


Recipe adapted from Epicurious.

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9 Responses to {Recipe} Go-To Pizza Dough

  1. Dawn August 20, 2015 at 8:23 am #

    500 degree oven? Is that correct?

    • Stacey August 20, 2015 at 8:29 am #

      I know 500 degrees seems a bit excessive, but you need a really hot oven to give this crust it’s crispy texture. I have successfully cooked this in a 450 degree oven (that’s as high as the oven in my old house would go) and it still works, you just have to increase the cooking time a bit. Let me know if you have any other questions!


    • Barb Weir September 29, 2015 at 6:39 am #

      I prebake at 400 degrees for 8 mins……..add toppings put back in oven on bottom rack at 375 for another 8 minutes…..turns out perfect every time. I think 500 is way too hot for this crust…it would burn before the toppings cooked.

  2. Stacey @ Growing Some Roots September 29, 2015 at 10:54 am #

    I have never had the crust burn or the toppings come out undercooked, but if you find this to be the case, you may want to try lowering the oven temp as mentioned by one of the previous commenters. Some experimentation may be required to figure out what oven temp/cooking times work best for you & in your oven. If you’ve tried this recipe, I would love for you to leave a comment about what worked (or didn’t work) for you, to help other people going forward 🙂


  3. Lise October 13, 2015 at 1:13 pm #

    Do you ever freeze your pizza dough? if so do you leave it in a ball or prepare it in a circle ready to bake?

    • Stacey October 14, 2015 at 1:17 pm #

      This dough freezes beautifully. Just divide it in half so you have the right amount for one pizza crust, and freeze each piece in a ball (no need to roll it out). It helps to coat lightly with oil before placing in an airtight container or zip-top bag. When you’re ready to use it, defrost in the fridge overnight, and the next day it’s ready to go!


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