{"id":23483,"date":"2026-03-02T16:31:59","date_gmt":"2026-03-02T23:31:59","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=23483"},"modified":"2026-04-18T10:53:51","modified_gmt":"2026-04-18T17:53:51","slug":"homemade-pizza-dough-recipe-for-beginners","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/homemade-pizza-dough-recipe-for-beginners\/","title":{"rendered":"Homemade Pizza Dough Recipe for Beginners"},"content":{"rendered":"<header class=\"tasty-recipes-entry-header\">\n<div class=\"tasty-recipes-header-content clearfix\">\n<h2 class=\"tasty-recipes-title\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Easy Homemade Pizza Dough<\/h2>\n<div class=\"tasty-recipes-rating\">\n<div class=\"tasty-recipes-rating-outer\">\n<div class=\"tasty-recipes-rating-inner\"><span class=\"tasty-recipes-rating-stars\"> <span class=\"tasty-recipes-ratings-buttons tasty-recipes-no-ratings-buttons\" data-tr-default-rating=\"4.8\"> <span class=\"tasty-recipes-rating\" data-tr-checked=\"1\"> <i class=\"checked\" data-rating=\"5\"> <span class=\"tasty-recipes-screen-reader\"> 5 Stars <\/span> <\/i> <\/span> <span class=\"tasty-recipes-rating\"> <i class=\"checked\" data-rating=\"4\"> <span class=\"tasty-recipes-screen-reader\"> 4 Stars <\/span> <\/i> <\/span> <span class=\"tasty-recipes-rating\"> <i class=\"checked\" data-rating=\"3\"> <span class=\"tasty-recipes-screen-reader\"> 3 Stars <\/span> <\/i> <\/span> <span class=\"tasty-recipes-rating\"> <i class=\"checked\" data-rating=\"2\"> <span class=\"tasty-recipes-screen-reader\"> 2 Stars <\/span> <\/i> <\/span> <span class=\"tasty-recipes-rating\"> <i class=\"checked\" data-rating=\"1\"> <span class=\"tasty-recipes-screen-reader\"> 1 Star <\/span> <\/i> <\/span><\/span><\/span> <span class=\"tasty-recipes-rating-label\"><span class=\"rating-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><span class=\"average\">4.8<\/span> from <span class=\"count\">1013<\/span> reviews<\/span><\/span><\/div>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-details\">\n<ul>\n<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"> Author:<\/span> <a class=\"tasty-recipes-author-name\" href=\"https:\/\/sallysbakingaddiction.com\/about-sally-mckenney\/\" data-tasty-recipes-customization=\"detail-value-color.color\">Sally McKenney<\/a><\/li>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"> Prep Time:<\/span> <span class=\"tasty-recipes-prep-time\" data-tasty-recipes-customization=\"detail-value-color.color\">2 hours, 15 minutes<\/span><\/li>\n<li class=\"cook-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"> Cook Time:<\/span> <span class=\"tasty-recipes-cook-time\" data-tasty-recipes-customization=\"detail-value-color.color\">15 minutes<\/span><\/li>\n<li class=\"total-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"> Total Time:<\/span> <span class=\"tasty-recipes-total-time\" data-tasty-recipes-customization=\"detail-value-color.color\">2 hours, 30 minutes<\/span><\/li>\n<li class=\"yield\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"> Yield:<\/span> <span class=\"tasty-recipes-yield\" data-tasty-recipes-customization=\"detail-value-color.color\">2 12-inch pizzas<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/header>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-description\">\n<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p><em>Follow these basic instructions for a thick, crisp, and chewy pizza crust at home. The recipe yields enough pizza dough for two 12-inch pizzas and you can freeze half of the dough for later. Close to 2 pounds of dough total. This recipe is also in my New York Times best-selling cookbook, <a href=\"https:\/\/sallysbakingaddiction.com\/sallys-baking-101\/\">Sally\u2019s Baking 101<\/a>.<\/em><\/p>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-ingredients\">\n<div class=\"tasty-recipes-ingredients-header\">\n<div class=\"tasty-recipes-ingredients-clipboard-container\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n<\/div>\n<div class=\"tasty-recipes-units-scale-container\"><\/div>\n<\/div>\n<div class=\"tasty-recipes-ingredients-body\" data-tasty-recipes-customization=\"body-color.color\">\n<h4>Dough<\/h4>\n<div id=\"AdThrive_Recipe_1_desktop\" class=\"adthrive-ad adthrive-recipe adthrive-recipe-1 adthrive-ad-cls\"><\/div>\n<ul>\n<li><span data-amount=\"1\">1<\/span> and 1\/3 cups (320ml) <strong>warm water<\/strong> (about 110\u00b0F\/43\u00b0C)<\/li>\n<li><span data-amount=\"1\" data-unit=\"tablespoon\">1 Tablespoon<\/span> (<span data-amount=\"13\" data-unit=\"g\">13g<\/span>) <strong>granulated sugar<\/strong><\/li>\n<li><span data-amount=\"2\">2<\/span> and 1\/4 teaspoons (<span data-amount=\"7\" data-unit=\"g\">7g<\/span>) Platinum Yeast from Red Star <strong>instant yeast<\/strong> (1 standard packet)*<\/li>\n<li><span data-amount=\"3\">3<\/span> and 1\/2 to 4 cups (438\u2013<span data-amount=\"500\" data-unit=\"g\">500g<\/span>) <strong>unbleached all-purpose flour <\/strong>(<a href=\"https:\/\/sallysbakingaddiction.com\/how-to-measure-baking-ingredients\/\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/sallysbakingaddiction.com\/measuring-101\/&amp;source=gmail&amp;ust=1572401297281000&amp;usg=AFQjCNFnvNIpMHvj6pe-Qb9VpHzIEdJ5Sg\">spooned &amp; leveled<\/a>), plus more as needed<\/li>\n<li><span data-amount=\"2\" data-unit=\"tablespoon\">2 Tablespoons<\/span> (30ml) extra-virgin <strong>olive oil<\/strong>, plus more for greasing<\/li>\n<li><span data-amount=\"1\" data-unit=\"teaspoon\">1 teaspoon<\/span> <strong>salt<\/strong><\/li>\n<li data-has-non-numeric-amount=\"\">sprinkle of cornmeal, for dusting the pan<\/li>\n<\/ul>\n<h4>Toppings (halve these amounts if making just 1 pizza)<\/h4>\n<ul>\n<li>extra-virgin <strong>olive oil<\/strong>, for brushing<\/li>\n<li><span data-amount=\"2\">2<\/span> <strong>garlic cloves<\/strong>, minced (optional)<\/li>\n<li><span data-amount=\"1\" data-unit=\"cup\">1 cup<\/span> (<span data-amount=\"250\" data-unit=\"g\">250g<\/span>) store-bought <strong>pizza sauce<\/strong><\/li>\n<li><span data-amount=\"4\" data-unit=\"cup\">4 cups<\/span> (1lb\/<span data-amount=\"454\" data-unit=\"g\">454g<\/span>) <strong>shredded mozzarella cheese<\/strong><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<div id=\"AdThrive_Native_Recipe_1\" class=\"adthrive-ad adthrive-native-recipe\"><\/div>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-header\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n<\/div>\n<div class=\"tasty-recipes-instructions-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li id=\"instruction-step-1\">Whisk the warm water, granulated sugar, and yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. <strong>*If you don\u2019t have a stand mixer,<\/strong> simply use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula in the next step.<\/li>\n<li id=\"instruction-step-2\">Add the flour, olive oil, and salt. Beat on medium speed for 2 minutes, until the dough pulls away from the sides of the bowl.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<div id=\"AdThrive_Recipe_3_desktop\" class=\"adthrive-ad adthrive-recipe adthrive-recipe-1 adthrive-ad-cls\" data-google-query-id=\"CLfTxuKvgpMDFUdsCAQdr2sA3w\">\n<div id=\"google_ads_iframe_\/18190176,22500585124\/AdThrive_Recipe_3\/566aefa94856897050ee7303_0__container__\"><iframe id=\"google_ads_iframe_\/18190176,22500585124\/AdThrive_Recipe_3\/566aefa94856897050ee7303_0\" tabindex=\"0\" title=\"3rd party ad content\" name=\"google_ads_iframe_\/18190176,22500585124\/AdThrive_Recipe_3\/566aefa94856897050ee7303_0\" width=\"1\" height=\"1\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" aria-label=\"Advertisement\" data-load-complete=\"true\" data-google-container-id=\"3\" data-mce-fragment=\"1\"><\/iframe><\/div>\n<\/div>\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li id=\"instruction-step-3\"><strong>Knead the dough:\u00a0<\/strong>Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you\u2019re new to bread-baking, my <a href=\"https:\/\/sallysbakingaddiction.com\/how-to-knead-dough\/\">How to Knead Dough<\/a> video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface\/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger\u2014if it slowly bounces back, your dough is ready to rise. You can also do a \u201cwindowpane test\u201d to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it\u2019s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.<\/li>\n<li id=\"instruction-step-4\"><strong>Rise: <\/strong>Lightly grease a large bowl with oil or nonstick spray\u2014just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60\u201390 minutes or until double in size. (<strong>Tip:<\/strong> For the warm environment on a particularly cold day, heat your oven to 150\u00b0F (66\u00b0C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it\u2019s doubled in size, remove from the oven.)<\/li>\n<li id=\"instruction-step-5\">Preheat oven to 475\u00b0F (246\u00b0C). Allow it to heat for at least 15\u201320 minutes as you shape the pizza. (If using a pizza stone, place it in the oven to preheat as well.) Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<ol>\n<li id=\"instruction-step-6\"><strong>Shape the dough:<\/strong> When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time. See freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1\/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you\u2019re doing, cover it lightly for 5\u201310 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker\u2019s peels dusted with cornmeal.<\/li>\n<li id=\"instruction-step-7\">Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. I suggest pepperoni &amp; green peppers or jalape\u00f1o slices, <a href=\"https:\/\/sallysbakingaddiction.com\/hawaiian-pizza\/\">Hawaiian pizza<\/a>,\u00a0<a href=\"https:\/\/sallysbakingaddiction.com\/pesto-pizza\/\">pesto pizza<\/a>, <a href=\"https:\/\/sallysbakingaddiction.com\/spinach-artichoke-white-cheese-pizza\/\" rel=\"false noopener\">spinach artichoke white pizza<\/a>, or\u00a0<a href=\"https:\/\/sallysbakingaddiction.com\/homemade-bbq-chicken-pizza\/\" rel=\"false noopener\">homemade BBQ chicken pizza<\/a>.<\/li>\n<li id=\"instruction-step-8\"><strong>Top &amp; bake the pizza:<\/strong> Using your fingers, press dents into the surface of the dough to prevent bubbling. Lightly brush olive oil over the top of the crust. Sprinkle with minced garlic (if using), then spread on 1\/2 cup (125g) pizza sauce, and top with 2 cups (227g) shredded mozzarella cheese. Top with any additional toppings of your choice and bake for 13\u201315 minutes or until the crust is golden brown.<\/li>\n<li id=\"instruction-step-9\">Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-notes\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li><strong>Freezing Instructions:<\/strong> This recipe yields enough dough for two 12-inch pizzas, a little less than 2 pounds (900g) total. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 1 hour on the counter. Preheat the oven and continue with step 5, punching down the dough to release air if needed.<\/li>\n<li><strong>Overnight\/All Day Instructions:\u00a0<\/strong>Prepare the dough through step 3, but allow the dough to rise for 8\u201312 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water (about 70\u00b0F\/21\u00b0C) in the dough, which will slow the dough\u2019s rise and allow for more time.) The slow rise gives the pizza dough wonderful flavor! When ready, continue with step 4. If the dough didn\u2019t quite double in size overnight, let it sit at room temperature for 30\u201345 minutes before punching down (step 5).<\/li>\n<li><strong>Special Tools <\/strong>(affiliate links): <a href=\"http:\/\/rstyle.me\/n\/ch33dwb7kf7\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Stand Mixer<\/a> or <a href=\"https:\/\/amzn.to\/3mPQvWq\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Large Mixing Bowl<\/a> and <a href=\"https:\/\/amzn.to\/3mvebNN\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Wooden Spoon<\/a> or <a href=\"https:\/\/rstyle.me\/+2pySoGFcnTR3zL6a9o61jQ\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Silicone Spatula<\/a> | <a href=\"https:\/\/amzn.to\/2Z1YMvE\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Dough Scraper<\/a> | <a href=\"https:\/\/rstyle.me\/+QuKtK4xHdPWy5xSYDSEwSQ\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Pizza Pan<\/a> or <a href=\"https:\/\/amzn.to\/3xzOrXO\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Baking Sheet<\/a> | <a href=\"https:\/\/amzn.to\/3K7P5zM\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Pastry Brush<\/a> | <a href=\"https:\/\/amzn.to\/3H7BW81\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Pizza Cutter<\/a><\/li>\n<li><strong>Yeast:<\/strong> Red Star Platinum yeast is an instant yeast. You can use active dry yeast instead. The rise time will be at least 90 minutes. Reference my <a href=\"https:\/\/sallysbakingaddiction.com\/baking-with-yeast\/\" rel=\"noopener\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/sallysbakingaddiction.com\/baking-with-yeast\/&amp;source=gmail&amp;ust=1572401296998000&amp;usg=AFQjCNHQx5TEc0HdQtQssU4miBjLL28hmA\">Baking with Yeast Guide<\/a> for answers to common yeast FAQs.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<div id=\"AdThrive_Recipe_7_desktop\" class=\"adthrive-ad adthrive-recipe adthrive-recipe-1 adthrive-ad-cls\" data-google-query-id=\"CM2tzuKvgpMDFaOROgUdo9YINA\">\n<div id=\"google_ads_iframe_\/18190176,22500585124\/AdThrive_Recipe_2\/566aefa94856897050ee7303_2__container__\"><iframe id=\"google_ads_iframe_\/18190176,22500585124\/AdThrive_Recipe_2\/566aefa94856897050ee7303_2\" tabindex=\"0\" title=\"3rd party ad content\" name=\"google_ads_iframe_\/18190176,22500585124\/AdThrive_Recipe_2\/566aefa94856897050ee7303_2\" width=\"1\" height=\"1\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" aria-label=\"Advertisement\" data-load-complete=\"true\" data-google-container-id=\"7\" data-mce-fragment=\"1\"><\/iframe><\/div>\n<\/div>\n<ol>\n<li><strong>Pictured Pizza:<\/strong>\u00a0This recipe yields 2 pizzas. For each, top with 1\/2 cup pizza sauce, 2 cups shredded mozzarella cheese, pepperoni slices, thinly sliced green pepper or jalape\u00f1o, and a sprinkle of Italian seasoning blend or dried basil.<\/li>\n<\/ol>\n<p>Recipe originally published on <a href=\"https:\/\/sallysbakingaddiction.com\/\">Sally\u2019s Baking Addiction<\/a> in 2013<\/p>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-source-link\">\n<p><strong class=\"tasty-recipes-label\">Find it online<\/strong>: <a href=\"https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/\">https:\/\/sallysbakingaddiction.com\/homemade-pizza-crust-recipe\/<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Easy Homemade Pizza Dough 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 1013 reviews Author: Sally McKenney Prep Time: 2 hours, 15 minutes Cook Time: 15 minutes Total Time: 2 hours, 30 minutes Yield: 2 12-inch pizzas Follow these basic instructions for a thick, crisp, and chewy pizza crust at home. &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/homemade-pizza-dough-recipe-for-beginners\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Homemade Pizza Dough Recipe for Beginners&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,219,185],"tags":[],"class_list":["post-23483","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection","category-sallys-baking-addiction","category-third-party-material"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/23483","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=23483"}],"version-history":[{"count":1,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/23483\/revisions"}],"predecessor-version":[{"id":23484,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/23483\/revisions\/23484"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=23483"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=23483"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=23483"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}