1. Can I freeze homemade pizza dough?

Yes! After the first rise, divide the dough, lightly oil it, and freeze in zip-top bags. When you’re ready to use it, thaw in the refrigerator overnight, then let it rest at room temperature before shaping. This works perfectly with any homemade pizza crust recipe .

2. How long can I store dough in the fridge?

Up to 3 days. The longer it sits, the more flavor develops. Just make sure to punch it down if it rises too much.

3. Can I use active dry yeast instead of instant yeast?

Yes — just dissolve it in warm water with the sugar first, then proceed as normal. Your homemade pizza crust recipe may need a slightly longer rise time.

4. Why is my dough not rising?

Your yeast might be expired, or the water temperature may have been too hot or too cold. Yeast thrives at 100–110°F.

5. How can I make my crust extra chewy?

Use bread flour and knead a little longer to develop more gluten. This gives your homemade pizza crust recipe that bakery-style chew.

6. What’s the best way to reheat leftover pizza?

Place slices in a 375°F oven for 8–10 minutes, or heat in a covered skillet to restore crispness.

7. Can I make the dough without a stand mixer?

Absolutely — a wooden spoon and your hands work just fine. Many bakers say their homemade pizza crust recipe turns out even better with hand-kneading.

8. Should I par-bake the crust?

For extra-crisp crusts, you can bake the shaped dough for 5 minutes before adding toppings.

Homemade Pizza Crust Recipe: 7 Easy Steps for Perfect Dough

Description

This easy homemade pizza crust recipe creates two soft, chewy, and crisp 12-inch crusts perfect for any topping combination. With just six basic ingredients, you can skip store-bought dough and enjoy fresh, flavorful pizza at home. Ideal for beginners, this recipe delivers pizzeria-quality results every time.

Ingredients

Scale

1 ⅓ cups (320ml) warm water (about 110°F/43°C)
1 tablespoon (13g) granulated sugar
2 ¼ teaspoons (7g) instant yeast (1 standard packet)
3 ½ to 4 cups (438–500g) unbleached all-purpose flour, plus more as needed
2 tablespoons (30ml) extra-virgin olive oil, plus more for greasing
1 teaspoon salt
Cornmeal, for dusting the pan
Optional toppings: 1 cup (250g) pizza sauce, 4 cups (454g) shredded mozzarella cheese, plus your favorites

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Instructions

Whisk warm water, sugar, and yeast in a mixing bowl. Rest 5 minutes.
Add flour, olive oil, and salt. Mix until dough forms.
Knead by hand or with a mixer for 5 minutes, adding flour as needed until soft and slightly tacky.
Place in a greased bowl, cover, and let rise 60–90 minutes or until doubled.
Preheat oven to 475°F (246°C). Grease pan, sprinkle with cornmeal.
Punch down dough, divide in half, shape each into a 12-inch circle. Add toppings.
Bake 13–15 minutes until golden brown. Serve hot.

Notes

Freeze dough after first rise for up to 3 months.

For overnight dough, refrigerate 8–12 hours before shaping.

Bread flour creates a chewier crust.

Prep Time: 2 hours 15 minutes
Cook Time: 15 minutes
Category: Bread / Main Dish
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 150
Sugar: 1g
Sodium: 200mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 4g
Cholesterol: 0mg