Easy Homemade Pizza Dough (Ready in Under 90 Minutes)
There’s a reason people remember their first bite of real pizza from a wood-fired oven. It’s not just the toppings or the sauce. It’s the crust — that perfect balance of chewy and crispy, soft and structured, with just enough char on the edges to remind you it was made with fire.
You can’t get that from a frozen pizza. But you can get surprisingly close in your own kitchen, and it doesn’t require specialty equipment, a sourdough starter, or hours of your day.
This recipe makes two medium pizzas (or one large) in under 90 minutes, start to finish. Six ingredients. Minimal kneading. No stand mixer. Just a bowl, your hands, and a hot oven. The secret? A teaspoon of sugar to feed the yeast, a proper rise, and stretching the dough by hand instead of rolling it flat.
See why a teaspoon of sugar makes all the difference
Great pizza starts with the dough. Get that right, and everything else just falls into place.
Why Sugar Matters
The secret ingredient isn’t a secret at all. It’s sugar. Just one teaspoon, dissolved in warm water before the yeast goes in. Sugar feeds the yeast, giving it the energy it needs to wake up, multiply, and create those air bubbles that make the dough rise.
Without it, the yeast works slower and the dough takes longer to rise. With it, you get a light, airy crust with better texture and flavor — ready in half the time. That one small step makes all the difference.
Recipe
Easy Homemade Pizza Dough
Yield
2 medium pizzas or 1 large
Prep
15 min
Rise
1 hr 10 min
Bake
10-14 min
Total
~1 hr 30 min
Ingredients
Dough
- 3 cups bread flour (or all-purpose flour, plus extra for dusting)
- 1 packet active dry yeast (2 ¼ tsp)
- 1 cup warm water (about 110°F)
- 1 tsp granulated sugar
- 1 ½ tsp salt
- 2 tbsp olive oil
Equipment
- Large mixing bowl
- Kitchen thermometer (optional but helpful)
- Wooden spoon or dough whisk
- Clean kitchen towel
- Rolling surface or parchment paper
- Pizza stone or baking sheet
- Oven mitts
Phase 1
Make the Dough
Activate the yeast.
Pour the warm water into a large mixing bowl. Stir in the sugar until it dissolves, then sprinkle the yeast on top. Let it sit undisturbed for 5–8 minutes. You’re looking for a thick foam layer on the surface — that tells you the yeast is alive and ready to work.
Water temperature matters. Too hot (over 120°F) kills the yeast. Too cold (under 100°F) and it won’t wake up. Aim for warm tap water that feels comfortable on your wrist, like bath water.
Add oil, salt, and flour.
Once the yeast is foamy, add the olive oil and salt. Stir briefly to combine. Then add the flour, one cup at a time, stirring with a wooden spoon or dough whisk until it comes together into a rough, shaggy dough.
Knead until smooth.
Turn the dough out onto a lightly floured surface. Knead for 5–7 minutes, using the heel of your hand to push the dough away, then fold it back over itself. You’re done when it feels smooth, elastic, and springs back slightly when you poke it. It should be soft but not sticky.
If the dough sticks to your hands or the counter, sprinkle just a little more flour. But go easy — too much flour makes the dough dense and heavy.
Phase 2
Rise and Divide
Let it rise.
Lightly oil the mixing bowl and place the dough ball inside, turning it once to coat all sides. Cover the bowl with a damp kitchen towel or plastic wrap. Set it in a warm spot and let it rise for about 1 hour, or until it doubles in size.
Your oven with just the light on makes a perfect rising chamber. Or try the top of the fridge if your kitchen is drafty.
Punch down and divide.
Once risen, punch down the dough gently to release the air bubbles. Turn it out onto a clean surface. Divide it into two equal portions for medium pizzas, or leave it whole for one large pizza. Shape each portion into a smooth ball by tucking the edges underneath.
Rest before shaping.
Let the dough balls rest on the counter, covered loosely with a towel, for about 10 minutes. This short rest relaxes the gluten, making the dough much easier to stretch.
Phase 3
Shape and Bake
Preheat your oven.
Set your oven to 475–500°F (245–260°C). If you have a pizza stone, place it on the middle rack to preheat. If you’re using a baking sheet, you can skip the preheat for the pan — but the oven itself needs to be screaming hot before your pizza goes in.
A preheated pizza stone or upside-down baking sheet gives you a crispier bottom crust. Let it heat for at least 20 minutes before baking.
Shape the dough.
Take one dough ball and place it on a lightly floured surface or a sheet of parchment paper. Use your hands to gently press it out from the center, working your way to the edges. Stretch it into a round or oval shape, about ¼ inch thick. Don’t use a rolling pin — it presses out all the air bubbles that create texture.
For a thicker, airier crust, leave a slightly thicker edge around the perimeter. For thin and crispy, stretch it evenly all the way to the edge.
Add toppings.
Transfer your shaped dough to a piece of parchment paper or a floured pizza peel. Add your sauce, cheese, and toppings. Keep it simple — overloading the pizza makes the crust soggy.
Bake for 10–14 minutes.
Slide the pizza (parchment and all, if using) onto the preheated stone or baking sheet. Bake for 10–14 minutes, until the crust is golden brown and the cheese is bubbling. The exact time depends on your oven and how thick your crust is.
Cool briefly, then slice.
Remove the pizza from the oven and let it rest for 2–3 minutes before slicing. This lets the cheese set slightly so it doesn’t slide off when you cut it. Use a pizza cutter or a sharp chef’s knife.
Tips From Our Kitchen
Bread flour vs. all-purpose
Bread flour has more protein (12–14%) than all-purpose (10–12%), which creates a chewier, more structured crust. All-purpose works fine, but if you like that pizzeria-style chew, bread flour is worth keeping on hand.
Don’t use a rolling pin
Rolling pins press out all the air bubbles that give pizza dough its light, airy texture. Stretch it by hand instead — it’s easier than it looks, and the result is infinitely better.
Cold ferment for more flavor
After the first rise, instead of shaping immediately, cover the dough tightly and refrigerate it overnight (or up to 3 days). The slow fermentation develops deeper, slightly tangy flavor. Let it come to room temp for 30 minutes before shaping.
Preheat your baking surface
A hot pizza stone or upside-down baking sheet mimics the floor of a pizza oven. It crisps the bottom crust fast, preventing sogginess. Preheat it for at least 20 minutes before baking.
Make extra and freeze it
This dough freezes beautifully. After dividing, wrap each ball tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight, then bring to room temp before shaping.
The Last Slice
That’s it. Six ingredients, 90 minutes, and a pizza that tastes like it came from a real pizzeria.
No artificial dough conditioners. No preservatives you can’t pronounce. Just flour, water, yeast, and time. The way pizza dough has been made for centuries.
Once you’ve tasted homemade pizza on dough you made yourself, the frozen kind starts to feel like settling. And if you’re already making your own dough, you’re the kind of person who appreciates good tools. A sharp dough scraper, a reliable kitchen scale, a proper pizza stone — they don’t make you a better baker, but they make the process smoother, cleaner, and more enjoyable.
