Name: Easy From-Scratch Pizza Dough Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 2–2 ⅓ cups all-purpose flour; 2 ¼ teaspoons instant yeast; 2 teaspoons sugar; ¾ teaspoon salt; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; 2 tablespoons olive oil, plus additional for brushing; ¾ cup warm water (about 110°F)

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Introduction

Making pizza from scratch is easier than you think, and with this simple dough recipe, you’ll have a delicious homemade base ready in no time. This easy from-scratch pizza dough is soft, flavorful, and perfect for all your favorite toppings.

A round pizza dough base sits on a metal pizza peel dusted with flour, with a thick edge forming the crust. The dough is topped with a bright red tomato sauce spread evenly across the surface, leaving a small border of white dough visible around the edges. The sauce has a chunky texture with bits of herbs and onion visible. Around the pizza, there are small white bowls holding sliced pepperoni, shredded mozzarella cheese, and more tomato sauce. A clear measuring cup with water, a small bowl of olive oil, and a glass bowl of flour are also in the background on a white marbled texture. A wooden rolling pin and beige cloth are on the surface next to the pizza. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2–2 ⅓ cups all-purpose flour
2 ¼ teaspoons instant yeast
2 teaspoons sugar
¾ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
2 tablespoons olive oil, plus additional for brushing
¾ cup warm water (about 110°F)

Instructions

Step 1: Activate the yeast by combining warm water, sugar, and yeast in a small bowl. Stir gently and let it sit until foamy, about 5 minutes.
Step 2: In the bowl of a stand mixer, combine 2 cups of flour, salt, garlic powder, and onion powder. Pour in the yeast mixture and olive oil.
Step 3: Mix with the dough hook attachment until ingredients come together, then gradually add the remaining flour as needed. The dough should be soft and slightly tacky but not sticky.
Step 4: Knead the dough by mixing for 5 to 7 minutes until it becomes smooth and elastic.
Step 5: Place the dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for about 45 minutes or until doubled in size.
Step 6: Once risen, roll or stretch the dough into your desired shape. Add your favorite sauce and toppings, then bake in a preheated oven at 475°F for 12 to 15 minutes, or until the crust is golden and the cheese is bubbling.

Tips & Variations

For a chewier crust, substitute half the all-purpose flour with bread flour.
Allow the dough to rise slowly in the refrigerator overnight for enhanced flavor.
Brush the crust edges with olive oil before baking for a golden, crispy finish.
Add herbs like dried oregano or basil to the dough for extra aroma.

Storage

Store any leftover dough tightly wrapped in plastic wrap in the refrigerator for up to 3 days. For longer storage, freeze in an airtight container for up to 3 months. To use, thaw in the refrigerator overnight and allow to come to room temperature before shaping. Reheat baked pizza in a hot oven for a few minutes to crisp the crust.

How to Serve

A close-up image of a smooth, light beige dough ball with a slightly bumpy texture being gently held by two woman's hands dusted with white flour. The dough rests on a white marbled surface scattered with flour. Above the dough, there is a light brown wooden rolling pin partially visible, and to the right, a white container holding yellow cornmeal or fine grain. At the bottom-left corner, there is a cream cloth with green stripes partially visible, adding a cozy kitchen atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast, but dissolve it in the warm water and let it activate for about 10 minutes before mixing with the flour.

How thick should I roll the dough?

It depends on your preference. For a thin crust, roll it out to about 1/8 inch thick. For a thicker, more chewy crust, aim for about 1/4 inch thickness.