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Delicious Homemade Pizza Base

Featured in: Homemade Bread with Rustic Charm

Combine yeast with lukewarm water and sugar until bubbling. Throw in flour and salt, work until elastic. Rest for 30 minutes while getting toppings ready. Flatten or pull thin, add your favorite toppings. Creates two pizzas with crunchy exterior, soft interior.

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Updated on Mon, 21 Apr 2025 17:35:36 GMT
A smooth ball of dough rests in a glass bowl surrounded by flour. Pin it
A smooth ball of dough rests in a glass bowl surrounded by flour. | cookingkitchn.com

Want a pizza dough that's super easy to make? You're gonna love this! We've created a straightforward homemade dough that makes pizza night totally stress-free. Never tried working with yeast before? No problem! We'll guide you through each step so your homemade creation turns out amazing the very first time.

What Makes This Dough So Good

The beauty of this fantastic pizza base? It's incredibly uncomplicated. You won't need any special tools or weird ingredients - just follow our clear directions for perfect results every time. This versatile dough works great whether you prefer your crust paper-thin and crunchy or thick and chewy.

Your Ingredients List

  • Flour: 2 1/2 cups all-purpose or bread flour - your pick affects the texture
  • Yeast: 1 packet (2 1/4 teaspoons) instant - the key ingredient that makes everything rise
  • Sugar: 1 1/2 teaspoons - gives the yeast something to munch on
  • Salt: 3/4 teaspoon - enhances everything else
  • Warm Water: 3/4 cup - aim for lukewarm, not scalding
  • Olive Oil: 2 tablespoons, with extra for coating the bowl
  • Optional Seasonings: Add garlic powder or dried herbs if you want to jazz it up

Simple Preparation Steps

Start The Base
Mix 1 cup of flour in a large bowl with the yeast, sugar, and salt. Pour in the warm water and olive oil, then mix until it looks smooth like cake batter.
Form The Dough
Mix in another cup of flour until combined. When it gets clumpy, flour your hands and start kneading. Add more flour if it sticks too much - you want it pliable but not sticky.
Give It Time
Coat a clean bowl with oil, place your dough ball inside, and cover it up. Put it somewhere warm for about 30 minutes until it grows substantially.
Work It Again
After it's doubled, push it down (so satisfying!) and knead briefly. Now you can start shaping it into your pizza base.
Prep For Toppings
Spread the dough on your pan, create a raised edge for the crust, and poke all over with a fork to stop air bubbles.
Finish And Cook
Add whatever toppings you love and bake at 425°F. In around 15 minutes, you'll have an awesome homemade pizza!

Flour Selection Tips

Want that authentic pizza joint texture? It's all about which flour you grab. Go for bread flour if you want that stretchy, foldable New York-style slice. All-purpose gives you a more tender bite. Either way, your homemade creation will blow away any store-bought frozen option.

Flavor Boosters

Take your dough to the next level by throwing in some extra flavors. A bit of garlic powder, some dried basil, or a sprinkle of oregano can really transform your base into something special. Just don't go overboard - subtle seasoning works best!

Handling Your Dough

Nervous about stretching? Don't sweat it! Always start from the center and push outward. If the dough keeps shrinking back, let it sit for a few minutes to relax. And if you accidentally tear a hole, just press the edges back together. Nobody will ever notice!

Ideas For Toppings

This is where you get to show your creativity! Whether you love a simple cheese and basil combo or prefer piling on the toppings, remember one rule - don't overdo it. Too many heavy toppings will leave you with a limp, soggy middle, and that's not what anyone wants.

A freshly baked pizza topped with orange sauce, mozzarella cheese, caramelized onions, and fresh greens. Pin it
A freshly baked pizza topped with orange sauce, mozzarella cheese, caramelized onions, and fresh greens. | cookingkitchn.com

Master Your Technique

Always get your oven really hot before you start cooking. A thoroughly heated oven makes all the difference for a great crust. Got a pizza stone? Awesome, use that! But don't worry if you don't - a normal baking sheet works fine too. Your homemade pizza will still turn out incredible.

Frequently Asked Questions

→ Rather use bread flour?

Gives a crunchier edge. All-purpose makes it softer. Either one does the job. Just keep quantities the same. Might need different water.

→ Can you freeze it?

Do it after the first rise. Cover it completely. Stays good for weeks frozen. Defrost slowly in refrigerator. New dough tastes better.

→ Got different yeast?

Use identical amounts. Stir into warm water. Sprinkle some sugar. Wait for bubbles. Then mix in your flour.

→ How warm for yeast?

Think baby bath temperature. Never too hot. Heat will destroy yeast. Cold won't activate it well. Try on your wrist first.

→ Want more taste?

Try some garlic powder. Dried herbs work nicely. Even a bit of grated cheese. Avoid adding moist ingredients. Salt improves flavor greatly.

→ Getting too tough?

Cut back on flour. Don't knead excessively. Allow more resting time. Warmth makes stretching easier. The wait pays off.

→ Taking it places?

Make the dough there instead. Moving raw dough isn't easy. Bring prepared toppings. Fresh baking makes a difference. Consider making extra.

→ Need it faster?

Rapid rise works okay. Find a warm spot. Get everything else ready. Can't rush completely. Still needs some resting.

→ Making big batch?

Doubling works great. You'll want more room. Rise time might change. Don't fill container too much. Keeps well refrigerated.

→ Want thin crust?

Stretch it really thin. Avoid making holes. Resting helps with stretching. Look out for soggy areas. Edges will stay puffy.

→ Not rising good?

Make sure yeast isn't old. Water temperature matters. Allow extra time. Find somewhere warm. Patience usually solves it.

→ Dough too sticky?

Add flour gradually. Oil your hands. Let it rest longer. Don't add too much. Should feel pliable.

Conclusion

Enjoy this? Give garlic knots a try. They use the same fantastic dough.

Perfect Homemade Pizza Base

Needed something quick when unexpected guests came over. This dough saved the evening with its simple mix, fast rise, and amazing stretch. Won't be ordering takeout anymore!

Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes
By: Sophia

Category: Artisan Breads

Difficulty: Easy

Cuisine: Italian-American

Yield: 12 Servings (One 10-12" pizza)

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

01 1 ¾-2 ½ cups regular or bread flour (250-295g), split up.
02 1 packet quick yeast (2 ¼ teaspoon).
03 1 ½ teaspoons white sugar.
04 ¾ teaspoon table salt.
05 A pinch to ¼ teaspoon garlic powder or dried basil if you want.
06 2 tablespoons olive oil, with extra for coating.
07 ¾ cup lukewarm water (175ml).

Instructions

Step 01

Start by throwing 1 cup (125g) flour, quick yeast, sugar, and salt into a big bowl. Toss in some garlic powder and basil now if that's your thing.

Step 02

Add your olive oil and warm water, then grab a wooden spoon and mix everything together until it's all wet.

Step 03

Slowly work in another cup (125g) of flour, adding more bits as needed until you get a stretchy ball that pulls away from the bowl sides. It should feel a little sticky but not messy.

Step 04

Grab another clean, big bowl and splash some olive oil in it, then use a pastry brush to coat the sides.

Step 05

Dust your hands with a bit of flour, shape the dough into a nice ball, and pop it in the oiled bowl. Turn it around to get oil all over it, cover with plastic wrap, and let it sit somewhere warm for about 30 minutes until it doubles up.

Step 06

Turn your oven to 425°F (215°C) if you're making pizza right away.

Step 07

After it rises, push down on the dough gently and knead it a few times on a floured surface until it looks smooth. Use your hands or a rolling pin to flatten it into a 12-inch circle.

Step 08

Move your dough onto a pizza pan lined with parchment, then pinch or fold the edges to make a nice rim.

Step 09

Pour a tablespoon of olive oil over your pizza and spread it all around with a brush, making sure to get the edges too.

Step 10

Stab the middle part all over with a fork so it won't bubble up weird.

Step 11

Add whatever toppings you like and stick it in the hot oven for 13-15 minutes until everything looks golden and delicious.

Step 12

Slice up your fresh pizza and dig in.

Notes

  1. Regular flour makes a softer pizza base, while bread flour gives you more crunch on the outside.
  2. You can swap in active dry yeast instead of quick yeast in the same amount.
  3. Your water should feel warm but not hot, around 105-115°F (40-46°C).
  4. If you're planning ahead, let the dough rise, then squish it down, wrap it up, and keep it in the fridge for a few days or freeze it for up to a month.

Tools You'll Need

  • Big mixing bowl.
  • Wooden mixing spoon.
  • Oil brush.
  • Plastic kitchen wrap.
  • Baking parchment.
  • Flat pizza tray.
  • Dough roller (if you want).

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 113
  • Total Fat: 3 g
  • Total Carbohydrate: 19 g
  • Protein: 3 g