Homemade Pizza Dough is quick and easy to make at home! This pizza dough recipe makes a traditional crust is sturdy enough to hold your favorite toppings! It’s delicious with a slight chew, just the way a pizza crust should be!
Pizza dough can be made hours ahead of time and stored in the fridge. Rest on the counter for about 20 minutes and then roll to fit pans. You can make a batch of the shortcut pizza sauce in the recipe below or use canned or another homemade pizza sauce.
Freezing pizza dough is so easy and is a great way to always have pizza dough on hand!
To freeze, place dough ball into a zippered freezer bag. Frozen pizza dough balls can last up to 6 months in the freezer. To thaw, let them come to room temp, place them on a floured surface and dust with flour. Knead a few minutes, then shape over a pizza stone or pan. The best thing about frozen pizza dough is that there is no need to overly knead them since they will require a little kneading once they are thawed again!
2 ¼ teaspoons active dry yeast
1 ½ cups warm water (110 degrees F/45 degrees C)
½ teaspoon brown sugar
2 tablespoons olive oil
1 teaspoon salt
3 ⅓ cups all-purpose flour
In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.