Homemade Pizza Dough
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Don't let a busy schedule stop you from enjoying homemade pizza. With a quick prep time and only 12 minutes in the oven, you can have a fresh, hot pizza faster than delivery. Customize it with your favorite healthy toppings for meal that's as fun to make as it is to eat!
Equipment
- pizza stone or baking sheet
- Pizza Peel optional
- Parchment Paper optional
- Pizza Cutter
Ingredients
- 1 cup warm water about 110 degrees
- 1 tsp sugar
- 2 ¼ tsp active dry yeast
- 2 tbsp olive oil
- 2 cups bread flour
- 1 tsp salt
- 1 tsp dried basil or oregano optional
- 1 tsp garlic powder optional
- sprinkle Cornmeal for dusting the pan or use parchment paper
Instructions
- Preheat the oven to 450℉ degrees. If using a pizza stone, place stone into the oven as it heats.
- Proof yeast by combining warm water, yeast and sugar in a mixing bowl. Stir to combine. Let sit for 5 minutes or until bubbles and or froth form.1 cup warm water, 1 tsp sugar, 2 ¼ tsp active dry yeast
- In a medium size mixing bowl or using stand mixer, add flour, salt and olive oil and mix well. The dough will form a ball and feel slightly sticky.2 tbsp olive oil, 2 cups bread flour, 1 tsp salt, 1 tsp dried basil or oregano, 1 tsp garlic powder
- Spread olive oil on your hands if the dough is too sticky so you can work with the dough easily and form dough into a ball.
- Transfer to a oiled surface and let sit for about five minutes.
- Divide dough in two or four smaller pieces. Using parchment paper, shape or roll the dough into a circle, a heart, or whatever shape you prefer.sprinkle Cornmeal for dusting the pan
- Add your favorite pizza sauce and toppings.
- Using a pizza peel to transfer the pizza and parchment to the preheated pizza stone.
- Bake at 450℉ degrees for 12 minutes or until desired doneness.
- Remove from oven with pizza peel and put onto cutting board. Serve and enjoy!!
- Makes two medium or four small pizzas.
Video
More About This Recipe
Kitchen Tools You’ll Want
- Mixing bowls (small for yeast proofing, medium for mixing dough)
- Measuring spoons and cups
- Parchment paper or a pizza peel
- Rolling pin (or your hands!)
- Pizza stone or baking sheet
- Pizza cutter or large chef’s knife
Cooking Tips
- Proofing yeast is key—your water should be warm (not hot!) to activate the yeast. Think bathwater warm, around 110°F.
- If the dough feels too sticky, coat your hands lightly with olive oil—it makes shaping easier and adds a little extra richness.
- Pizza stone = crispy crust. Pop it in the oven during preheat for that restaurant-style texture. No stone? No worries. A baking sheet works too.
- This dough is super forgiving. Let it rest for 5–10 minutes before shaping if it’s springing back too much.
- Want to make it ahead? The dough keeps beautifully in the fridge for up to 24 hours.
Nutrition
Serving: 1small pizzaCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 8gFiber: 2gSugar: 1g
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