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Homemade pizza dough with plain flour makes the best restaurant-quality crust and is so easy to make with just 6 simple ingredients!
Pizza dough isn't as overwhelming to make as you may think. The hardest part is really just waiting for the dough to rise.
After many homemade pizzas, this is my go-to tried and true recipe for consistently delicious pizza every single time. No fancy ingredients or equipment is needed.
Looking for unique pizza ideas? Try my butternut squash pizza with caramelized onions or kimchi pizza.
Ingredients
- Warm water - this reactivates and wakes up the yeast.
- Sugar - use any granulated sugar, but I prefer organic cane sugar to keep the color neutral. This feeds the yeast.
- Active dry yeast - use this for the best results, not instant or rapid-rise yeast.
- Extra virgin olive oil - flavors the dough and helps hold it together when rolling it out.
- Flour - Either use all-purpose (also called plain flour in the UK) or 00 flour. Both of these options yield a crust that's chewy in the center and crispy on the edges.
- Kosher salt - adds flavor to the dough.
How to Make All-Purpose Pizza Dough
Step 1. Proof the yeast by whisking together the warm water and sugar. Whisk in the yeast and set aside for 10 minutes until the mixture is foamy. Then pour in the olive oil.
Step 2. Whisk the flour and salt in a large bowl and make a well in the middle.
Step 3. Pour in the wet mixture and stir with a wooden spoon until a rough dough forms.
Step 4. Add the dough to a lightly floured surface and knead until the dough is smooth about 5 minutes. It should 'bounce back' when lightly pressed.
Step 5. Form the dough into four balls and place them in large lightly greased bowls. Cover the bowls with a clean kitchen towel and move them to a warm place to let the dough rest for an hour and a half until doubled in size.
Step 6. Roll the dough out on a lightly floured surface until your desired thickness and shape.
Step 7. Sprinkle a preheated half-sheet pan or pizza peel (if using a pizza stone) with coarse semolina flour or cornmeal and carefully transfer your dough on top. Add pizza sauce and toppings of your choice.
Step 8. Bake at 500ºF for 7-12 minutes, checking initially after the 7-minute mark. All ovens cook differently, so adjust the time as needed.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make homemade pizza dough using what you already have? Here are some ideas...
- No all-purpose/plain flour? - you can also use 00 flour. If you prefer a thicker, chewier crust, use bread flour.
- Add-ins - dried or fresh herbs or garlic, lightly brush infused olive oil onto the crust before it goes into the oven, etc.
- Pizza topping ideas - rummage through your fridge to see what got left behind that you could add. Maybe there are caramelized onions, cashew ricotta cheese (or regular ricotta if not dairy-free), arugula pesto, crispy prosciutto or bacon, roasted veg, etc.
Helpful Tips
Troubleshooting. If your yeast mixture didn't foam up, your yeast may be old. If this happens, toss out that mixture, buy some fresh yeast, and start again.
Make ahead. Freeze half the dough to use later on when you know you won't have much time. When ready to use thaw and take it out of the fridge about an hour before. This allows the gluten to relax and will make it easier to roll out.
Keep the toppings to a minimum. Too many toppings can result in a soggy crust.
How to store. Cover the dough with plastic wrap and place it in a sealed bag in the fridge for up to 1 week or in the freezer for up to 3 months. Thaw in the fridge overnight before using and take out of the fridge about an hour before rolling out.
More Cooking Basics
Homemade Pizza Dough With Plain Flour
Ingredients
- 1 ⅓ cups warm water
- 1 tablespoon granulated sugar
- 2 ¼ teaspoons active dry yeast or 1 packet
- 3 tablespoons extra virgin olive oil
- 3½ cups unbleached all-purpose or plain flour plus more as needed, see notes below
- 1¼ teaspoons diamond crystal kosher salt reduce by half if using anything else
Instructions
- Proof the yeast by whisking together the warm water and sugar. Whisk in the yeast and set aside for 10 minutes until the mixture is foamy. Then pour in the olive oil.
- Whisk the flour and salt in a large bowl and make a well in the middle.
- Pour in the wet mixture and stir with a wooden spoon until a rough dough forms.
- Add the dough to a lightly floured surface and knead until the dough is smooth about 5 minutes. It should 'bounce back' when lightly pressed.
- Form the dough into four balls and place them in large lightly greased bowls. Cover the bowls with a clean kitchen towel and move them to a warm place to let the dough rest for an hour and a half until doubled in size.
- Roll the dough out on a lightly floured surface until your desired thickness and shape.
- Sprinkle a preheated half-sheet pan or pizza peel (if using a pizza stone) with coarse semolina flour or cornmeal and carefully transfer your dough on top. Add pizza sauce and toppings of your choice.
- Bake at 500°F/260°C for 7-12 minutes, checking initially after the 7-minute mark. All ovens cook differently, so adjust the time as needed.
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