Name: Classic Pizza Dough Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: Italian-American
Ingredients: 3 1/2 cups all-purpose flour; 1 packet (2 1/4 teaspoons) active dry yeast; 1 1/4 cups warm water (110°F); 2 tablespoons olive oil; 1 teaspoon sugar; 1 teaspoon salt; Extra flour for kneading; Cornmeal for dusting (optional)

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If you’ve ever wondered how pizza shops get their crust so irresistibly chewy and flavorful, you’re in for a treat with this Classic Pizza Dough recipe. There’s nothing quite like the satisfaction of working with your own dough, watching it rise, and then shaping it into the base for your favorite toppings. This recipe has become my trusty go-to, a real game changer in homemade pizza nights. With just a handful of pantry staples, you’ll be whipping up a Classic Pizza Dough that’s light, airy, and golden every time—perfect for any flavor profile you can dream up.

Classic Pizza Dough Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Classic Pizza Dough is how just a few simple ingredients come together to create something truly magical. Each one is essential for building that perfect structure, flavor, and texture that makes homemade pizza unforgettable.

All-purpose flour: This gives your dough the right balance of tenderness and strength for a chewy-yet-crisp crust.
Active dry yeast: The key to a beautiful rise and those signature airy pockets.
Warm water (110°F): Just warm enough to activate the yeast without killing it—think bathwater temperature.
Olive oil: Adds richness and subtle flavor, giving the dough a tender bite and golden color.
Sugar: A tiny bit helps feed the yeast and gives the crust a golden hue.
Salt: Brings all the flavors together and strengthens the gluten structure for a hearty chew.
Extra flour for kneading: Prevents sticking and helps you get that perfect dough texture.
Cornmeal for dusting (optional): Sprinkled under the dough, it creates a deliciously crisp and rustic bottom crust.

How to Make Classic Pizza Dough

Step 1: Activate the Yeast

Start by pouring the warm water into a large mixing bowl, then add in the sugar and yeast. Give it a gentle stir and let it sit for 5 to 10 minutes. You’ll know it’s ready when you see a creamy foam on top—this means your yeast is happy and active, setting the stage for a beautifully risen Classic Pizza Dough.

Step 2: Mix in the Wet and Dry Ingredients

Once your yeast is foamy, stir in the olive oil and salt for flavor and texture. Begin adding the flour: start with 2 cups and stir until the mixture forms a shaggy dough. Gradually add the remaining flour, mixing as you go, until a soft, workable dough comes together. Don’t worry if it’s a little sticky at first—it will get easier as you knead.

Step 3: Knead the Dough

Transfer your dough onto a lightly floured surface. Knead with the heels of your hands for about 7 to 8 minutes, folding and turning as you go. The dough should become smooth, elastic, and a little springy to the touch. Kneading helps develop the gluten, which is what gives Classic Pizza Dough its satisfying chew.

Step 4: First Rise

Place your dough in a lightly oiled bowl, turning it to coat all sides, then cover the bowl with a clean kitchen towel or plastic wrap. Set it in a warm, draft-free spot, and let it rise for 1 to 1 1/2 hours until it’s doubled in size. Watching the dough puff up is always such a thrill—it’s pizza magic in action!

Step 5: Shape and Rest the Dough

Punch down your risen dough to release any air bubbles, then divide it if you’re making more than one pizza. Sprinkle your work surface with flour or a mix of flour and cornmeal, then roll or gently stretch the dough to your desired thickness. A little rest at this point will keep your Classic Pizza Dough soft and easy to shape.

Step 6: Top and Bake

Preheat your oven to 475°F (245°C). Add your favorite sauces, cheese, and toppings to the stretched dough. Slide it onto a baking sheet or pizza stone (if you have one), and bake for 12 to 15 minutes until the crust is gorgeously golden and crisp.

How to Serve Classic Pizza Dough

Garnishes

For a finishing touch, I love brushing the fresh-baked crust with a little olive oil and a sprinkle of sea salt or fresh herbs. Try scattering torn basil, chili flakes, or even a dusting of grated parmesan for extra flavor and that mouthwatering pizzeria aroma.

Side Dishes

Pair your homemade pizza with a crisp Caesar salad, roasted vegetables, or a classic antipasto platter. These sides complement the richness of Classic Pizza Dough and transform your meal into a true Italian-inspired feast.

Creative Ways to Present

Slice your pizza into rustic wedges for a casual family meal, or get fancy by cutting smaller bites to serve as an appetizer at gatherings. Mini pizzas or calzones made with this Classic Pizza Dough are always a hit at parties—just let your imagination guide the toppings.

Make Ahead and Storage

Storing Leftovers

If you have any leftover dough, just cover it tightly and store in the fridge for up to 24 hours. This actually deepens the flavor, and you’ll appreciate how the dough matures and develops more complex notes the next day.

Freezing

Classic Pizza Dough freezes beautifully! Divide it into portions, wrap each tightly in plastic wrap, and then slip them into freezer bags or containers. Freeze for up to 3 months; just thaw in the fridge overnight before using for fresh-from-the-oven pizza any night you please.

Reheating

If you’ve already baked the pizzas and want to reheat them, pop slices into a 375°F oven for about 8-10 minutes until the crust is crisp and the cheese is gooey again. Avoid the microwave if you want to keep that brilliant, classic pizza crust texture.

FAQs

Can I use instant yeast instead of active dry yeast?

Absolutely! You can substitute instant yeast in the same amount. You can mix instant yeast directly with the flour and other dry ingredients—no need to activate it in water first, which makes Classic Pizza Dough even easier.

What if my dough is too sticky or too dry?

If your dough feels sticky while kneading, sprinkle in a bit more flour (a tablespoon at a time) until it’s smooth and just slightly tacky. If it’s too dry and won’t come together, add water a teaspoon at a time until you achieve that soft, elastic consistency perfect for Classic Pizza Dough.

How do I get a really crisp crust?

A pizza stone or steel preheated in the oven helps create that irresistible crispness. Also, using cornmeal under the dough prevents sticking and adds a delicious crunch to your Classic Pizza Dough base.

Can I make Classic Pizza Dough in advance?

Definitely! After the first rise, you can refrigerate the dough for up to 24 hours, or freeze it for longer storage. Just bring it back to room temperature before shaping, and you’ll be ready for pizza night in no time.

Is there a gluten-free option for this recipe?

You can definitely adapt Classic Pizza Dough by substituting a high-quality gluten-free all-purpose flour blend. Just make sure it contains xanthan gum for structure, as classic wheat-based dough relies on gluten for its stretch and chew.

Final Thoughts

The joy of making Classic Pizza Dough at home is truly something special—from the first bubbly rise to that golden bite fresh out of the oven. With this recipe, you’ll discover just how rewarding homemade pizza nights can be. I hope you’ll give it a try, experiment with your favorite toppings, and make it a new tradition around your table!

Classic Pizza Dough Recipe

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4.9 from 7 reviews

Author: admin
Total Time: 1 hour 45 minutes (including rise time)
Yield: 2 pizzas 1x
Diet: Vegetarian

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Description

Learn how to make a classic pizza dough from scratch with this easy-to-follow recipe. This homemade dough is perfect for creating your own delicious pizzas at home.

Ingredients

Scale

Dough:

3 1/2 cups all-purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
1 1/4 cups warm water (110°F)
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
Extra flour for kneading
Cornmeal for dusting (optional)

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Instructions

Prepare the Yeast: In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Mix Dough: Add olive oil, salt, and 2 cups of flour. Gradually add remaining flour until a dough forms.
Knead the Dough: Transfer to a floured surface and knead for 7–8 minutes until smooth and elastic.
Rise the Dough: Place in an oiled bowl, cover, and let rise for 1 to 1 1/2 hours until doubled in size.
Shape and Bake: Roll out the dough, add toppings, and bake at 475°F (245°C) for 12–15 minutes until golden.