Pizza Dough

This simple, yet incredibly delicious pizza dough recipe makes a light yet chewy homemade crust. Skip the huge pizza delivery because all you need to start is this amazing gooey homemade pizza dough recipe!

I love this dough for pizza or for making pizza rolls. My friends love it too!

Pizza Dough Recipe is the base and every good authentic pizza starts with a good pizza dough. Some like crisp and thin pizza dough, while some like soft and moist dough.

There are no right or wrong in both cases, it’s just preference. I prefer crispy and thin, and the following homemade pizza dough recipes will help you make both.

Pizza Dough Recipe Pizza Dough is the base and all great tasting pizza starts with a good, homemade pizza dough. Some prefer crisp and thin pizza dough, while others like soft and dense pizza dough. Today, frozen pizza dough really is convenient, but in-scratch homemade crust still has it all: chewy & crispy with a nice crispy texture and delicious crust.

Pizza Dough

Recipe by TiffanieCourse: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



How to make the BEST homemade pizza dough. This classic Italian pizza dough recipe makes perfect thin crust New York style vegan pizza crust.


  • 1 cup warm water

  • 1 packet active dry yeast

  • 1 teaspoon sugar

  • 3 cups flour

  • 1 teaspoon sea salt

  • 1 teaspoon extra virgin olive oil


  • Whisk together the yeast, sugar, and warm water in a small bowl. Set aside to proof for 10 minutes. During this time the yeast should bubble and expand, letting you know it’s alive and active. If not, try again with another packet of yeast.
  • Meanwhile, Add the flour to a food processor or mixing bowl fitted with a dough hook attachment. Stir in the salt.
  • Add the yeast water to the flour and pulse if using a food processor or stir with the mixer on low, then increase to medium speed until the dough comes together in a ball. This will take about 3-5 minutes. Stop occasionally to scrape down the edges. If the dough is too dry, add a tablespoon of water, and if too wet, add a tablespoon more flour, until it’s just right.
  • Remove the ball of dough from the mixer/food processor and place on a lightly floured surface. Knead for a few minutes until soft and elastic.
  • Coat a large glass bowl with the oilve oil and place the dough in it. Cover with a damp kitchen towel an let rest for 1 hour to rise.
  • Preheat the oven with a pizza stone in the middle to as high as it will go (500-550 degrees F in most cases).
  • The pizza dough should have doubled in size and be light and pillowy. Transfer to a floured surface and cut into quarters.
  • Tuck the corners of each piece of dough under itself and gently roll into a ball. Cover with the towel and let rest another 10 minutes.
  • The dough is now ready to use! Use your fingers and/or a rolling pin to shape the dough into disks. For very thin and crispy crust, roll as thin as possible, for crust with more chew, roll to about 1/2″ thickness, leaving a 1″ boarder around the edge that is slightly thicker.
  • Top with your favorite toppings like classic tomato sauce or pesto, veggies, and cheese.
  • Transfer to the hot pizza stone using a pizza peel.
  • Bake until the crust is golden and crisp, about 10-15 minutes depending on how hot the stone is.


  • If you don’t have a food processor or mixer with dough hook, make the dough the same way in a bowl and mix with a wooden spoon and by kneading with your hands. This method will take a few minutes longer.
  • Transferring pizzas to the oven stone can be tricky. To make this easier make the pizzas on parchment paper, trim the excess, and bake right on the parchment. Using fewer heavy toppings also helps the transfer. Another trick is to bake the crust and sauce for 2 minutes, then add the toppings.

Reference : yummymummykitchen.


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