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The Best Easy Homemade Pizza Dough
Homemade Pizza Dough is only 6 ingredients, super easy to make and comes out soft, chewy and fluffy every time – way better than any store-bought pizza dough you’ll find.
Equipment
- 1 whisk
Ingredients
- 2 ½ cups warm water (between 100℉-110℉; see Note 1)
- 1 tbsp instant yeast
- 2 tsp salt
- ¼ cup honey (see Note 2)
- ¼ cup olive oil, plus more for greasing
- 6 cups all purpose flour, plus about ½ cup for kneading
Instructions
- In a medium mixing bowl or measuring cup, combine the warm water, salt, yeast, honey and olive oil and whisk
- Set aside for 3-5 minutes or until foamy (this is just to make sure your yeast activates before you mix the dough; see Note 3)
- Add 6 cups of flour to a large bowl, then pour in the yeast mixture
- Mix until a dough forms, scraping down the sides of the bowl (it will be sticky but should still easily come away from the sides of the bowl)
- Transfer the dough to a lightly floured work surface and knead for 2-3 minutes, kneading about ½ cup more flour into the dough (you can stop kneading as soon as the dough is no longer sticking to your hands and lightly springy when poked)
- Gently shape the dough into a rough ball by pinching and folding 4 times towards the bottom then flipping it smooth side up
- Lightly grease the mixing bowl and return the dough to the bowl; either move the dough around to ensure it’s well coated in oil or drizzle more
- Cover the bowl with clean tea towel and allow to rise in a warm spot until doubled in size, about 1-2 hours
- When the dough has doubled in size, punch it down to release air
- Divide it into 4 equal pieces (or 6-8 for smaller dough balls; see Note 4)
- Pinch and fold the dough towards the bottom again to create smooth balls
- The dough can be covered rested overnight in the fridge to allow the flavors to develop, you can roll it out and use it right away, or you can freeze it
Notes
Note 1: If your water is too cold, the yeast won’t activate. If it’s too hot, you risk killing the yeast. I always test my water with a thermometer, but if you don’t have one, put a few drops on your wrist. It should feel warm, but not hot.
Note 2: I love the flavor honey gives this dough, but you can also use granulated sugar.
Note 3: You don’t need to activate instant yeast, but it’s a good idea. If your yeast mixture doesn’t foam up, there may be a problem with your yeast activating, likely just from the water temperature. By taking the extra few minutes to activate your yeast early on, you avoid the possibility of being disappointed later on if your dough doesn’t rise correctly.
Note 4: This recipe makes 4 large pizza doughs around 400g each. I like to make a big batch of dough at once because this freezes beautifully and this way, I always have some on hand ready to use. You can definitely halve this recipe if you prefer to only make 2 pizza doughs, or cut the dough ball into 6 or 8 pieces instead of 4 for even smaller pizza dough.
Nutrition Facts are calculated automatically and may be inaccurate.
Nutrition
Serving: 1 doughCalories: 919kcalCarbohydrates: 170gProtein: 21gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 1193mgPotassium: 234mgFiber: 6gSugar: 19gVitamin C: 0.1mgCalcium: 37mgIron: 9mg
Tried this recipe?Let us know how it was!